Meat product fermenting and air-drying device and process thereof

Abstract

The invention relates to the technical field of meat fermentation, in particular to a meat fermentation air-drying device and a process thereof.The meat fermentation air-drying device comprises an outer shell, the outer shell is fixedly connected with an inner shell, a plurality of second air blowing openings are formed in the side wall of the inner shell, and the inner wall of the outer shell is fixedly connected with an air supply assembly which extends into the inner shell and is used for supplying air to the inner shell to achieve meat air-drying; a fixing frame is arranged in the inner shell, a plurality of lifting hooks are installed at the bottom of the fixing frame, a supporting rod and a plurality of springs are arranged at the top of the fixing frame, the other ends of the springs are fixedly connected with the inner top wall of the outer shell, and telescopic rods are symmetrically arranged at the top of the fixing frame and located in the springs. The supporting rod extends out of the inner shell and is detachably connected with a power supply assembly for providing a power source for the air supply assembly. By arranging the fixing frame, the supporting rod, the spring and the slide rheostat, the air supply assembly can conduct air volume self-adaptive adjustment according to meat quality changes in the air drying process, meat cannot shake when being air-dried, and then the air drying effect of the meat is better.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of meat fermentation, in particular to a meat fermentation and drying device and process thereof. BACKGROUND

[0002] Fermented meat products refer to a series of biochemical and physical changes of fresh meat under the fermentation of microorganisms or enzymes in a natural or artificially controlled environment, ultimately forming a meat product with unique flavor, color and texture, and having a long shelf life. In the fermentation process of meat products, drying treatment is one of the key links. In order to improve the drying efficiency, various meat drying equipment has gradually appeared in the market.

[0003] Taking the existing commercially available product ANYOBAER DJ-002 type meat drying machine as an example, the main structure is a rectangular cuboid vertical cabinet, the outer shell is fixedly connected with the inner shell, the inner shell is provided with a cavity, and a plurality of air outlets are formed in the side wall of the cavity; the air blower is installed at the top of the outer shell, and the heating wire is distributed along the inner side wall of the outer shell. A plurality of hooks are arranged at the top of the inner shell for hanging the meat to be dried. In use, the operator hangs the meat on the hooks, and then starts the air blower and the heating wire, so that the air blower sends the heated hot air into the cavity through the air outlets, thereby realizing the drying treatment of the hanging meat. However, the device still has the following obvious problems in actual use: lack of air volume self-adaptive adjustment mechanism, in the drying process, the weight of the meat gradually decreases with the evaporation of water, but the structure of the air outlet is fixed and the air volume sent by the air blower is constant, so it is impossible to dynamically adjust the air supply intensity according to the change of the quality of the meat, especially when the meat is lighter, the strong wind can easily cause it to swing on the hook, so that the airflow cannot stably act on the surface of the meat, thereby affecting the drying and fermentation effect of the meat.

[0004] Therefore, it is urgent to provide a meat fermentation and drying device capable of self-adaptive regulation of air volume according to the change of the quality of the meat, so as to solve the above problems. SUMMARY

[0005] In order to solve the above problems, the present application provides a meat fermentation and drying device and process thereof, which is used to improve the problem that the traditional equipment cannot adaptively adjust the air volume according to the change of the quality of the meat, resulting in shaking of the meat during drying and poor drying effect.

[0006] In order to achieve the above object, the technical scheme of the present application is as follows: A meat product fermentation and air drying device, comprising a shell, the shell is fixedly connected with an inner shell, a plurality of first air blowing openings are arranged on the side wall of the inner shell, a wind supply assembly extending into the inner shell for supplying air to the inner shell to realize air drying of the meat product is fixedly connected to the inner wall of the shell; a fixing frame is arranged in the inner shell, a plurality of hooks are mounted on the bottom of the fixing frame, a support rod is arranged on the top of the fixing frame and a plurality of springs, the other ends of the springs are fixedly connected with the inner top wall of the shell, a plurality of telescopic rods are symmetrically arranged on the top of the fixing frame and located inside the springs, the support rod extends out of the inner shell and is detachably connected with a power supply assembly for providing power supply for the wind supply assembly, the power supply assembly is fixedly connected with a sliding rheostat mounted on the wind supply assembly, and the output end of the sliding rheostat is electrically connected with the wind supply assembly.

[0007] The technical principle of the above scheme is as follows: the user first hangs the pretreated meat product on the hooks in the device, starts the wind supply assembly to start air drying treatment of the meat product, as the air drying process proceeds, the water in the meat product gradually evaporates, and the weight of the meat product decreases. Since the hanging structure is connected with the spring, when the weight of the meat product decreases, the spring gradually rebounds, thereby driving the fixing frame and the support rod connected above the fixing frame to move upward, the power supply assembly arranged on the support rod slides with the sliding rheostat during the upward movement, causing the resistance value of the sliding rheostat to gradually increase, thereby controlling the current entering the wind supply assembly to correspondingly decrease, as the current decreases, the rotating speed of the wind supply assembly decreases, and the air output decreases. Through this dynamic feedback mechanism, linkage adjustment between the air supply amount and the change of the weight of the meat product is realized, so that the air output strength can automatically adapt to the air drying needs of the meat product at different stages.

[0008] The above scheme has the following beneficial effects:

[0009] 1、Through the linkage structure of the spring and the sliding rheostat, the air output can be automatically adjusted according to the change of the weight of the meat product, without manual intervention, and the automation level of the device is improved.

[0010] 2、Dynamic control of the air output avoids the problem of meat product swinging caused by excessive air force, ensures that the meat product is evenly blown by air at all parts, and improves the stability of the air drying efficiency and fermentation effect.

[0011] 3、A plurality of second air blowing openings are arranged on the side wall of the inner shell, which ensures that the air circulation inside the cavity is more uniform, effectively avoids the generation of local airflow dead angle, enables hot air to penetrate and surround the hung meat product from multiple directions, and thus improves the uniformity and efficiency of the overall air drying.

[0012] Further, the air supply assembly comprises a blower, the blower is fixedly connected with the inner wall of the shell, an electric heating wire is arranged at the air outlet of the blower, a main air supply pipe and a plurality of side air supply pipes are communicated below the electric heating wire, the main air supply pipe extends to the center of the inner shell, and a plurality of third air outlets are arranged on the side wall of the main air supply pipe; the side air supply pipes all extend to the outer side of the inner shell, and a sliding rheostat is fixedly connected to the shell of the blower.

[0013] Beneficial effects: The structure realizes multi-directional three-dimensional air supply in the central region and the peripheral region of the inner shell through the cooperation of the main air supply pipe and the side air supply pipes, compared with the traditional single-side air outlet mode, can effectively avoid the problem of uneven meat drying caused by the concentration of wind force in a local area; the electric heating wire is arranged at the air outlet of the blower, which ensures that the airflow entering the chamber is fully heated, which is beneficial to accelerating the evaporation speed of water; the main air supply pipe directly reaches the central region of the chamber, solving the problem of insufficient central air volume of the traditional equipment, ensuring that all hung meat products can obtain balanced and stable hot air flow during the whole drying process, thereby improving the consistency of drying efficiency and product quality.

[0014] Further, the power supply assembly comprises a power cord, a metal sliding sheet is fixedly connected to the power cord, and the metal sliding sheet is fixedly connected with the sliding contact of the sliding rheostat.

[0015] Beneficial effects: The sliding cooperation structure of the metal sliding sheet and the sliding rheostat can realize continuous adjustment of the current of the air supply assembly. When the fixed frame drives the support rod to move up and down due to the change of the quality of the meat products, the position of the metal sliding sheet on the sliding rheostat changes, thereby dynamically adjusting the resistance value in the circuit and controlling the current input of the blower. Compared with the traditional fixed resistance or step adjustment mode, the present scheme can realize the automation and gradual change of air volume adjustment, improve the flexibility and adaptability of the drying process, and effectively avoid the problem of uneven drying caused by excessive wind force or insufficient wind force.

[0016] Further, a chamber is arranged at the air outlet of the blower, the chamber is located below the electric heating wire, and the main air supply pipe and the side air supply pipes are all communicated with the chamber.

[0017] Beneficial effects: The user can set a smoking bag in the chamber, and can simultaneously smoke the meat products during the drying process, so that the meat products absorb the smoking gas while dehydrating, thereby giving the meat products unique flavor, color and antioxidant and antiseptic effect. The structure eliminates the separate smoking step, improving the overall processing efficiency.

[0018] Further, a storage disc is installed at the bottom of the inner shell.

[0019] Beneficial effects: The storage disc installed at the bottom of the inner shell can effectively collect the oil, water and debris falling during the drying process, avoid the accumulation of dirt at the bottom of the device, keep the internal environment clean, and prevent the pollution of the meat products.

[0020] Further, the outer shell is hingedly connected with a cabin door, and the cabin door is provided with a transparent observation window.

[0021] Beneficial effects: The rotatable cabin door provided on the outer shell facilitates the user to hang or take out the meat before and after the operation of the device, improving the operation convenience; the transparent observation window provided on the cabin door enables the operator to intuitively observe the drying state and internal operation of the meat without opening the device, effectively avoiding the heat and humidity fluctuations caused by frequent opening and closing of the cabin door, and improving the stability and efficiency of the drying process.

[0022] Further, the inner shell and the outer shell are both provided with ventilation holes at the top.

[0023] Beneficial effects: The ventilation holes provided at the top of the inner shell and the outer shell can effectively improve the air circulation efficiency in the device, timely discharge the water vapor and odor released by the meat during the drying process, and prevent the internal humidity from accumulating to cause fermentation environment disorder; at the same time, this structure helps to maintain the balance of temperature and humidity in the device, improves the uniformity and stability of the drying effect, promotes the synchronous evaporation of the surface and internal moisture of the meat, and further improves the fermentation quality.

[0024] Further, the inner shell is provided with a lighting lamp and a disinfection lamp on the inner wall.

[0025] Beneficial effects: The lighting lamp and the disinfection lamp provided on the inner wall of the inner shell facilitate the user to observe the drying and fermentation state of the meat without opening the cabin door, improving the operation convenience; at the same time, the disinfection lamp can periodically sterilize and disinfect the inside of the device, effectively inhibiting the growth of mold and harmful microorganisms, reducing the pollution risk of the meat, ensuring the hygiene and safety of the drying process, and thus improving the fermentation quality of the final meat product.

[0026] Further, a sleeve is fixedly connected at the center of the fixing frame, a plurality of first blowout openings are provided on the sleeve, and the main air supply pipe is located in the sleeve.

[0027] Beneficial effects: When the weight of the meat decreases with the evaporation of moisture, the sleeve will move upward together with the fixing frame under the action of the spring contraction and rebound, partially shielding the third blowout opening on the main air supply pipe, thereby reducing the air volume, so that the meat does not swing, and the drying effect is improved.

[0028] Further, a meat fermentation and drying process comprises the following steps:

[0029] Step one: Pretreatment of meat: washing fresh meat, then drilling holes on the meat, and marinating the meat;

[0030] Step two: Drying of meat: hanging the treated meat on the hook, then starting the air blower and the heating wire, and fermenting and drying the meat through the third blowout opening on the main air supply pipe, the first blowout opening on the sleeve, and the second blowout opening on the inner wall of the inner shell.

[0031] Step three, the storage of the meat product: the fermented and dried meat product is taken out and stored after being sealed.

[0032] The beneficial effect of the basic scheme is that by uniformly hanging the pretreated meat product in the device and cooperating with the air supply system with adjustable air volume, the relative balanced drying and fermentation environment can be ensured for each piece of meat product, the problem of uneven fermentation or mildew caused by insufficient local ventilation is reduced, and the consistency of the fermentation drying effect of the product is improved.

[0033] Additional aspects and advantages of the present application will be described in part below with reference to the description, will become apparent from the description, or will be learned by practice of the present application. BRIEF DESCRIPTION OF DRAWINGS

[0034] Figure 1 It is a schematic diagram of the meat product fermentation drying process of the present application;

[0035] Figure 2 It is a front view of the embodiment of the meat product fermentation drying device of the present application;

[0036] Figure 3 It is an axonometric view of the embodiment of the meat product fermentation drying device of the present application;

[0037] Figure 4 It is an axonometric view of the air blower of the embodiment of the meat product fermentation drying device of the present application.

[0038] The reference signs in the drawings of the specification include: 1, shell; 2, side air supply pipe; 3, support rod; 4, power cord; 5, metal sliding sheet; 6, air blower; 7, spring; 8, ventilation hole; 9, fixing frame; 10, hook; 11, sleeve; 12, main air supply pipe; 13, storage tray; 14, inner shell; 15, sliding rheostat; 16, transparent observation window; 17, cavity; 18, heating wire; 19, first air outlet; 20, illuminating lamp; 21, disinfecting lamp; 22, second air outlet; 23, third air outlet; 24, telescopic rod; 25, limiting block. DETAILED DESCRIPTION

[0039] The technical solutions of the present application will be described below in conjunction with the drawings, obviously, the described embodiments are part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0040] In the description of the present application, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer" and the like indicate the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation on the present application. In addition, the terms "first", "second", "third" are only for descriptive purposes and cannot be understood as indicating or implying relative importance.

[0041] In the description of the present application, it should be noted that unless otherwise explicitly specified and limited, the terms "mounting", "connecting", "connecting" should be understood broadly, for example, it can be fixedly connected, or it can be detachably connected, or integrally connected; it can be mechanically connected, or it can be electrically connected; it can be directly connected, or it can be indirectly connected through an intermediate medium; it can be the communication inside two elements. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0042] The specific embodiments are further described in detail below:

[0043] Embodiment 1:

[0044] A meat fermentation and air-drying device, referring to the accompanying Figure 2 With the accompanying Figure 3 It can be seen that it comprises a shell 1, a hatch is hinged to the shell 1, and a transparent observation window 16 is arranged on the hatch. An inner shell 14 is welded to the inner wall of the shell 1, and the inner shell 14 and the top of the shell 1 are both provided with ventilation holes 8. A plurality of second air outlets 22 are formed in the side wall of the inner shell 14, and a wind supply assembly is welded to the inner wall of the shell 1 and extends into the inner shell 14 to supply air to the inner shell 14 to achieve air-drying of the meat; in combination with the accompanying Figure 2As shown in the accompanying drawings 4, the air supply assembly includes a blower 6, the blower 6 housing is bolted with a slide rheostat 15, the blower 6 is bolted with the inner wall of the shell 1, the blower 6 air outlet is provided with an electric heating wire 18 and a chamber 17, the chamber 17 is located below the electric heating wire 18. The chamber 17 is communicated with the main air supply pipe 12 and a plurality of side air supply pipes 2, the main air supply pipe 12 extends to the center of the inner shell 14, and the bottom of the main air supply pipe 12 is bonded with a limiting block 25, a plurality of third air outlets 23 are opened on the side wall of the main air supply pipe 12; the side air supply pipes 2 extend to the outside of the inner shell 14. The inner shell 14 is provided with a fixing frame 9, the center of the fixing frame 9 is bonded with a sleeve 11, a plurality of first air outlets 19 are opened on the sleeve 11, the main air supply pipe 12 is located in the sleeve 11, and when the fixing frame 9 is hung with meat products, the bottom of the sleeve 11 is in contact with the limiting block 25, at this time, the first air outlet 19 is aligned with the third air outlet 22 and communicated. A plurality of hooks 10 are installed on the bottom of the fixing frame 9, a support rod 3 and two springs 7 are welded on the top of the fixing frame 9, the other end of the spring 7 is welded with the inner top wall of the shell 1, the top of the fixing frame 9 is symmetrically provided with an extension rod 24, and the extension rod 24 is located in the corresponding spring 7, the support rod 3 extends to the outside of the inner shell 14 and is detachably connected with a power supply assembly for providing power for the blower 6, the power supply assembly includes a power cord 4, the power cord 4 is fixedly connected with a metal sliding sheet 5, the metal sliding sheet 5 is welded with the sliding contact of the slide rheostat 15, and the output end of the slide rheostat 15 is electrically connected with the blower 6.

[0045] The specific implementation process is as follows: the user opens the cabin door, hangs the pretreated meat products on the hooks 10, as the number of meat products on the hooks 10 increases, at this time the spring 7 is stretched and lengthened, the fixing frame 9 will move downward and drive the support rod 3 to move downward, thereby the metal sliding sheet 5 drives the sliding contact to slide to the end of the slide rheostat 15 with the smallest resistance, at this time the fixing frame 9 will also drive the sleeve 11 to move downward and make the bottom of the sleeve 11 in contact with the limiting block 25, at this time the first air outlet 19 is aligned with the third air outlet 23 and communicated; the user then connects the device to the power supply and starts the blower 6 and the electric heating wire 18, the electric heating wire 18 will heat the air blown by the blower 6, at this time the current flowing into the blower 6 through the slide rheostat 15 is maximum, thereby the rotating speed and air volume of the blower 6 are maximum, and the air drying effect on the meat products is the strongest; the user then closes the cabin door, at this time the hot air blown by the blower 6 will enter the main air supply pipe 12 and the side air supply pipe 2, and dry the meat products through the third air outlet 23 on the main air supply pipe 12, the first air outlet 19 on the sleeve 11 and the second air outlet 22 on the side wall of the inner shell 14, at this time the third air outlet 23 on the main air supply pipe 12 and the second air outlet 22 on the side wall jointly act on the center area and the peripheral area of the inner shell 14, realizing multi-directional three-dimensional air supply, compared with the traditional single-side air outlet mode, it can effectively avoid the problem of uneven air drying of meat products caused by concentrated air force in local area.

[0046] As the drying and air drying proceed, the water in the meat will be evaporated and discharged from the ventilation hole 8, the weight of the meat will gradually decrease with the evaporation of water, at this time the spring 7 will gradually contract and shorten, and pull the fixed frame 9 to move upward, thereby making the supporting rod 3 move upward, and making the metal sliding sheet 5 gradually move from the end with the smallest resistance value of the sliding rheostat 15 to the end with the largest resistance value. During this process, the current entering the air blower 6 through the sliding rheostat 15 also gradually decreases, thereby reducing the rotating speed and air volume of the air blower 6, and the air drying effect on the meat also gradually decreases. This change realizes the dynamic linkage adjustment of the air volume and the quality of the meat, avoids the shaking of the meat caused by strong wind after the weight of the meat decreases, thereby improving the stability and uniformity of the air drying. In addition, when the spring 7 and the telescopic rod 24 pull the fixed frame 9 to move upward, the sleeve 11 will move upward together with the fixed frame 9, the first air outlet 19 on the sleeve 11 will be out of position with the third air outlet 23 on the main air supply pipe 12, the part of the sleeve 11 that does not open the first air outlet 19 will partially block the third air outlet 23, thereby partially blocking the hot air output by the third air outlet 23, reducing the hot air acting on the meat with reduced weight from the third air outlet 23, preventing the meat from deviating or swinging, and improving the air drying efficiency and quality.

[0047] During the air drying and fermentation of the meat, the user can choose to place different flavored smoke packs into the chamber 17 according to the needs, release the aroma under the heating action of the heating wire 18, and act on the surface of the meat together with the hot air to enrich the flavor and taste of the meat.

[0048] During the entire air drying and fermentation process, the user can observe the air drying and fermentation effect of the meat in real time through the transparent observation window 16, and then judge and adjust the air drying time or the use of the smoke flavor pack according to the intuitive characteristics such as the surface color, dryness degree or smoke state of the meat. If it is observed that the air drying of the meat surface is uneven or the dryness progress is slow, the air drying time can be appropriately prolonged or the flavor pack can be replaced; at the same time, the hatch can be opened for manual inspection, hanging or supplementing of the meat, thereby improving the stability and flexible control ability of the air drying quality, and ensuring that the flavor, texture and appearance of the final meat reach the ideal state.

[0049] To verify the performance advantages of the meat fermentation and drying device provided in Example 1 in terms of air drying efficiency, uniformity, stability and flavor quality, a comparative experiment with ANYOBAER DJ-002 type meat drying machine was designed, and the specific experimental process is as follows:

[0050] I. Experimental materials and condition setting:

[0051] Table 1 Experimental items and parameter explanations

[0052]

[0053]

[0054] II. Experimental procedure:

[0055] Weighing into the shelf: each piece of meat is numbered and weighed, and then hung on the hooks of the two sets of equipment.

[0056] Device start:

[0057] The test group starts the drying device of the application (automatic air volume adjustment, electric heating air, three-dimensional air supply, and smoking function are enabled);

[0058] The control group starts the traditional drying device (fixed air volume and temperature, single-sided air outlet).

[0059] Intermediate monitoring and recording: every 4 hours, the meat is weighed, observed for shaking, the degree of dryness is recorded, and the equipment power consumption is recorded.

[0060] Sensory evaluation: after drying, the numbered meat is evaluated by a 5-person blind evaluation team for appearance, flavor, texture, and drying uniformity (each item is scored out of 10).

[0061] III. Main result data:

[0062] Table 2 Meat drying process data record (recorded every 4 hours)

[0063] Time point Equipment Average mass of monoliths (g) Temperature (°C) Humidity (%) Shaking or not 0h Example 1 equipment 250 25 55 No 4h Example 1 equipment 146 25 55 No 8h Example 1 equipment 78.5 25 55 No Time point Equipment Average mass of monoliths (g) Temperature (°C) Humidity (%) Shaking or not 0h Conventional equipment 250 25 55 No 4h Conventional equipment 177 25 55 Yes 8h Conventional equipment 99.25 25 55 Yes

[0064] Table 3 Experimental result data

[0065]

[0066]

[0067] IV. Conclusion analysis:

[0068] Through this comparative experiment, it is found that the device of Example 1 effectively avoids the phenomenon of meat being blown by strong wind due to weight loss in the later stage through the "mass induction-air volume self-adjusting mechanism", so that the meat always maintains a stable hanging state, improving the drying efficiency and uniformity. At the same time, the central + peripheral multi-tube three-dimensional air supply structure can make the hot air distribution in the cavity more uniform, significantly improving the "edge dry center wet" problem caused by traditional single-sided air blowing equipment. In addition, the device is equipped with a smoking module, which can complete the flavor injection process simultaneously during fermentation drying, effectively improving the flavor level of the final meat product.

[0069] In summary, the meat fermentation drying device provided by Example 1 is superior to traditional meat drying equipment in terms of meat drying speed, quality control, flavor richness, and energy consumption control, and has good application prospects.

[0070] Embodiment 2:

[0071] The difference from Embodiment 1 is that, in order to ensure the neatness and hygiene of the fermentation and drying environment of the meat products, a detachable storage tray 13 is additionally arranged at the bottom of the inner shell 14, as shown in the attached drawings, for collecting the debris, oil and juice naturally falling off the meat products during the drying process, so as to prevent the pollution of the bottom of the cavity; in addition, the inner wall of the inner shell 14 is also provided with a lighting lamp 20 and a disinfection lamp 21. Figure 2

[0072] The specific implementation process is as follows:

[0073] The lighting lamp 20 can provide a good observation field of view for the user during the operation of the device, and the transparent observation window 16 on the hatch door can make the operator monitor the state of the drying and fermentation of the meat products in real time; the disinfection lamp 21 can perform ultraviolet sterilization treatment on the internal environment of the inner shell 14 before and after each use, so as to inhibit the breeding of harmful microorganisms and further ensure the hygiene and safety of the drying environment and the purity of the quality of the meat products.

[0074] Embodiment 3:

[0075] As shown in the attached drawings, the difference from the above embodiments is that a meat product fermentation and drying process comprises the following steps: Figure 1

[0076] Step 1: Pretreatment of the meat products: the fresh meat products are washed, then holes are opened on the meat products, and the meat products are pickled;

[0077] Step 2: Drying of the meat products: the pretreated meat products are hung on the hooks 10, then the air blower 6 and the electric heating wire 18 are turned on, and the meat products are fermented and dried through the third air outlet 23 on the main air supply pipe 12, the first air outlet 19 on the sleeve 11 and the second air outlet 22 on the side wall of the inner shell 14;

[0078] Step 3: Storage of the meat products: the fermented and dried meat products are taken out, sealed and stored.

[0079] Obviously, the above embodiments are only examples for clear illustration, and are not a limitation on the embodiments. Based on the above description, other different forms of changes or variations can be made by those skilled in the art. Here, it is not necessary and impossible to exhaust all the embodiments. The obvious changes or variations derived therefrom are still within the protection scope of the present application.​​

Claims

1. A meat product fermentation air-drying apparatus comprising a housing (1), characterised in that, The shell (1) is fixedly connected with an inner shell (14), the side wall of the inner shell (14) is provided with a plurality of second air outlets (22), the inner wall of the shell (1) is fixedly connected with a wind supply assembly extending into the inner shell (14) for supplying wind to the inner shell (14) to realize the drying of the meat products; the inner shell (14) is provided with a fixing frame (9), the bottom of the fixing frame (9) is provided with a plurality of hooks (10), the top of the fixing frame (9) is provided with a supporting rod (3) and a plurality of springs (7), the other ends of the springs (7) are fixedly connected with the inner top wall of the shell (1), the top of the fixing frame (9) is symmetrically provided with telescopic rods (24), and the telescopic rods (24) are located inside the springs (7), the supporting rod (3) extends out of the inner shell (14) and is detachably connected with a power supply assembly for supplying power to the wind supply assembly, the power supply assembly is fixedly connected with a sliding rheostat (15) mounted on the wind supply assembly, and the output end of the sliding rheostat (15) is electrically connected with the wind supply assembly.

2. The meat product fermentation air-drying apparatus according to claim 1, characterized in that, The wind supply assembly comprises a blower (6), the blower (6) is fixedly connected with the inner wall of the shell (1), the outlet of the blower (6) is provided with an electric heating wire (18), the lower side of the electric heating wire (18) is communicated with a main wind supply pipe (12) and a plurality of side wind supply pipes (2), the main wind supply pipe (12) extends to the center of the inner shell (14), and the side wall of the main wind supply pipe (12) is provided with a plurality of third air outlets (23); the side wind supply pipes (2) all extend to the outer side of the inner shell (14), and the outer shell of the blower (6) is fixedly connected with the sliding rheostat (15).

3. The meat product fermentation air-drying apparatus according to claim 2, wherein The power supply assembly comprises a power cord (4), the power cord (4) is fixedly connected with a metal sliding sheet (5), and the metal sliding sheet (5) is fixedly connected with the sliding contact of the sliding rheostat (15).

4. The meat product fermentation air-drying apparatus according to claim 3, characterized in that, The outlet of the blower (6) is provided with a cavity (17), the cavity (17) is located below the electric heating wire (18), and the main wind supply pipe (12) and the side wind supply pipes (2) are communicated with the cavity (17).

5. The meat product fermentation air-drying apparatus according to claim 4, wherein The bottom of the inner shell (14) is provided with a storage tray (13).

6. The meat product fermentation air-drying apparatus according to claim 5, wherein The shell (1) is hingedly connected with a hatch, and the hatch is provided with a transparent observation window (16).

7. The meat product fermentation air-drying apparatus according to claim 6, wherein The top of the inner shell (14) and the top of the shell (1) are both provided with air vents (8).

8. The meat product fermentation air-drying apparatus according to claim 7, characterized in that, The inner wall of the inner shell (14) is provided with an illuminating lamp (20) and a disinfecting lamp (21).

9. The meat product fermentation air-drying apparatus of claim 8, wherein, The center of the fixing frame (9) is fixedly connected with a sleeve (11), the sleeve (11) is provided with a plurality of first air outlets (19), and the main wind supply pipe (12) is located in the sleeve (11).

10. A meat product fermentation air-drying process based on the meat product fermentation air-drying device according to any one of claims 1 to 9, characterized in that, The method comprises the following steps: Step one, pretreatment of the meat products: the fresh meat products are washed, then holes are opened on the meat products, and the meat products are marinated; Step two, drying of the meat products: the treated meat products are hung on the hooks (10), then the blower (6) and the electric heating wire (18) are turned on, and the meat products are fermented and dried through the third air outlets (23) on the main wind supply pipe (12), the first air outlets (19) on the sleeve (11) and the second air outlets (22) on the side wall of the inner shell (14); Step three, storage of the meat products: the fermented and dried meat products are taken out, sealed and stored.

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