A bacon pickling device for agricultural product processing

Abstract

This invention relates to the field of agricultural product pickling and processing technology, specifically to a cured meat pickling device for agricultural product processing, aiming to solve the problems of uneven flavoring, inconvenient handling, and waste of pickling liquid in existing devices. It includes a pickling tank and a top cover. The tank contains a pickling chamber and a circulation chamber. The pickling chamber has a central cylinder with an upward conveying spiral inside. Multiple layers of annular groove-shaped pickling modules are fitted around the central cylinder. Each pickling module has an outer ring plate, an inner ring plate, and bottom drainage holes, and a top reinforcing rod. A ring seat supports the bottom layer of modules on the inner wall of the tank. The central cylinder has a lower circulation hole at the bottom and an array of upper circulation holes at the top. The tank bottom has a liquid outlet with a control valve. This invention achieves uniform flavoring of the cured meat through the circulation of the pickling liquid. The multiple independent modules facilitate handling, the pickling liquid can be reused, the structure is reasonable, and the operation is convenient. It can improve the quality of cured meat, reduce processing costs, and is suitable for large-scale processing.

Description

Technical Field

[0001] This invention relates to the field of agricultural product pickling and processing technology, specifically to a device for pickling cured meat for agricultural product processing. Background Technology

[0002] Cured pork is a traditional processed agricultural product in my country, loved by consumers for its unique taste and long shelf life. The curing process is crucial, directly affecting the flavor, texture, and shelf life of the cured pork.

[0003] Currently, most existing cured meat curing equipment uses the traditional static curing method, where the cured meat is directly immersed in the curing solution. This method has several drawbacks. Firstly, the curing solution cannot circulate sufficiently during static curing, resulting in uneven flavor penetration between the surface and the interior of the cured meat, with some areas over-cured and others under-cured, affecting the quality of the cured meat. Secondly, traditional curing equipment is mostly a single, integrated structure, making it inconvenient to handle the cured meat. Furthermore, the curing solution in existing equipment cannot be reused, leading to raw material waste and increased processing costs.

[0004] To address the problems existing in the above-mentioned technologies, it is of great significance to design a structurally innovative and highly practical cured meat processing device for agricultural products. Summary of the Invention

[0005] To address the aforementioned technical problems, this invention proposes a cured meat marinating device for agricultural product processing, aiming to solve the problems of uneven marinating, inconvenient handling, and waste of marinating liquid in existing devices.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A device for curing cured meat for agricultural product processing includes a curing tank, and a top cover is fixedly installed on the top of the curing tank; The pickling tank is provided with a pickling cavity, and a circulation cavity is provided below the pickling cavity. A cylindrical central tube is provided in the center of the pickling cavity and communicates with the pickling cavity. The top of the central tube communicates with the circulation cavity. The central cylinder is fitted with an upward conveying spiral, and the curing tank is fitted with multiple curing modules for holding the cured meat on the outside of the central cylinder.

[0007] Preferably, the pickling module is configured as an annular groove, including an outer ring plate and an inner ring plate that are adapted to the inner wall of the pickling cavity and the outer wall of the central cylinder, respectively, and the bottom of the pickling module is provided with a number of leakage holes.

[0008] Preferably, a rib is provided near the top between the outer ring plate and the inner ring plate to support the structural strength and facilitate handling.

[0009] Preferably, the pickling modules are stacked sequentially from bottom to top, and the inner wall of the pickling tank is provided with a ring seat for holding the bottommost pickling module.

[0010] Preferably, the bottom of the central cylinder is fixedly located at the bottom center of the circulation cavity and has multiple lower circulation holes.

[0011] Preferably, the top of the central cylinder is provided with multiple upper circulation holes, which are arranged in an array and the diameter of the upper circulation holes increases sequentially from bottom to top.

[0012] Preferably, the bottom of the pickling tank is provided with a liquid outlet, and the liquid outlet is provided with a control valve.

[0013] Preferably, the conveying screw is driven to rotate by a rotating device installed on the top cover; the bottom of the pickling tank is provided with support legs.

[0014] The present invention has at least the following beneficial effects: This invention effectively solves the technical problem of uneven flavor penetration in traditional cured meat curing devices, significantly improving the processing quality of cured meat. This beneficial effect is mainly achieved through the circulating flow structure of the curing liquid. Specifically, the device constructs a complete curing liquid circulation system by setting a central cylinder and a conveying spiral in the curing chamber, in conjunction with a circulation chamber, upper circulation holes, lower circulation holes, and a drain hole at the bottom of the curing module. The conveying spiral transports the curing liquid from the bottom of the circulation chamber upwards, and after being sprayed from the top of the central cylinder, the unabsorbed curing liquid flows back to the circulation chamber layer by layer through the drain hole, forming a reciprocating cycle. This circulation design breaks through the limitations of traditional static curing, allowing the curing liquid to contact the surface of the cured meat in all directions and evenly, effectively avoiding the problem of over- or under-curing in certain areas, ensuring consistent flavor and texture of the cured meat, and greatly improving the qualification rate and market competitiveness of the cured meat products.

[0015] Meanwhile, the above-mentioned cycle enables the reuse of the marinade, effectively reducing raw material waste, lowering the processing cost of cured meat, and demonstrating good economic efficiency.

[0016] This invention optimizes the structure for handling cured meat, significantly improving operational convenience and effectively solving the problem of inconvenient handling in traditional integrated curing devices. Specifically, the device employs multi-layered, independent annular groove-shaped curing modules. Each module is fitted onto the outside of the central cylinder via outer and inner ring plates, stacked sequentially from bottom to top. The bottom layer is stably supported by an annular seat on the inner wall of the curing tank, eliminating the need for additional fixing structures. Simultaneously, the reinforcing bars at the top of the curing modules enhance the structural strength of the modules and provide operators with convenient handling points. Operators can easily remove or place one or more curing modules from or into the curing tank by grasping the reinforcing bars, eliminating the need to remove or place all the cured meat at once. This not only reduces operational difficulty but also prevents the cured meat from being squeezed or damaged during handling. Furthermore, it facilitates the categorization and curing of different batches and types of cured meat, improving the flexibility and convenience of the processing operation. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the overall mating structure of the present invention; Figure 2 This is a schematic diagram of the pickling module.

[0018] The attached figures are labeled as follows: 100. Pickling tank body; 110. Central cylinder; 111. Lower circulation hole; 120. Top cover; 130. Liquid outlet; 131. Control valve; 140. Ring seat; 200. Conveying screw; 210. Rotating device; 300. Pickling module; 310. Inner heat exchange plate; 320. Outer ring plate; 330. Annular groove; 340. Rib; 400. Support leg. Detailed Implementation

[0019] To enable those skilled in the art to better understand the present invention, the technical solution of the present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0020] Figures 1 to 2 A device for curing cured meat for agricultural product processing is presented, including a curing tank. The curing tank has a cylindrical structure to facilitate the circulation of the curing liquid inside. A top cover is fixed to the top of the tank. The top cover and the curing tank can be sealed with a sealing ring and fixed with bolts. This ensures the airtightness during the curing process, preventing the curing liquid from evaporating and external impurities from entering, while also facilitating the opening of the top cover for the removal and placement of cured meat and the cleaning and maintenance of the device's interior.

[0021] The marinating tank contains a marinating cavity to hold the cured meat and marinating liquid. The inner wall of the marinating cavity is polished to reduce the adhesion of the marinating liquid to the inner wall, thereby reducing raw material waste and facilitating cleaning. Below the marinating cavity is a circulating cavity connected to it. The volume of the circulating cavity is set to 1 / 4 to 1 / 3 of the volume of the marinating cavity, enough to store sufficient marinating liquid to ensure circulation. At the center of the marinating cavity is a cylindrical central cylinder connected to the marinating cavity. The central cylinder is coaxially arranged with the marinating tank, and its top is connected to the circulating cavity. The central cylinder is used to cooperate with the conveying screw to guide the marinating liquid to circulate upwards, allowing the marinating liquid to circulate up and down according to a preset path, ensuring uniform marinating.

[0022] The central cylinder is fitted with an upward-direction conveying screw made of food-grade stainless steel. The gap between its blades and the inner wall of the central cylinder is controlled at 1-2mm, ensuring smooth rotation of the conveying screw and preventing leakage of the marinating liquid from the gap, thus ensuring conveying efficiency. The length of the conveying screw is adapted to the length of the central cylinder, with its bottom extending to the bottom of the circulation chamber and its top close to the inner side of the top cover. This allows for the stable delivery of the marinating liquid from the bottom of the circulation chamber to the top of the central cylinder, providing power support for the circulation of the marinating liquid. Inside the marinating tank, multiple layers of marinating modules for holding cured meat are installed on the outside of the central cylinder. The multi-layer marinating module design makes full use of the internal space of the marinating tank, increases the amount of cured meat that can be marinated at one time, and improves processing efficiency. At the same time, each layer of marinating modules is independent of each other, making it easy to pick up and put down, solving the problem of inconvenient handling in traditional integrated structures.

[0023] As a preferred embodiment, the marinating module is configured as an annular groove. This structure conforms to the shape of the marinating cavity and the central cylinder, maximizing the use of the annular space. The marinating module includes an outer ring plate and an inner ring plate that are adapted to the inner wall of the marinating cavity and the outer wall of the central cylinder, respectively. The outer diameter of the outer ring plate matches the inner diameter of the inner wall of the marinating cavity, and the inner diameter of the inner ring plate matches the outer diameter of the central cylinder. This allows the marinating module to be stably fitted onto the outside of the central cylinder and conform to the inner wall of the marinating cavity, preventing shaking during the marinating process. Several drainage holes are evenly distributed at the bottom of the marinating module. Their function is to allow the marinating liquid on the surface of the upper marinating module to flow through the drainage holes to the lower marinating module and finally back into the circulation cavity, achieving the recycling of the marinating liquid. This also prevents the marinating liquid from accumulating inside the marinating module, preventing over-marinating of the cured meat in certain areas and ensuring even flavor absorption. In actual production, to prevent clogging, an anti-clogging layer, such as non-woven fabric, can also be laid inside the annular groove.

[0024] A reinforcing bar is provided near the top between the outer ring plate and the inner ring plate. Its two ends are welded and fixed to the outer ring plate and the inner ring plate respectively. On the one hand, it can enhance the structural strength of the marinating module, prevent the marinating module from deforming due to the weight of the cured meat, and extend the service life of the device. On the other hand, the reinforcing bar provides the operator with a convenient point of force for picking up and putting down. The operator can easily take the marinating module out of or into the marinating tank by grabbing the reinforcing bar, which further improves the convenience of operation. The number of reinforcing bars is preferably set to 3 to 4, and they are evenly distributed around the circumference of the annular groove marinating module to ensure uniform force and avoid tilting during picking up and putting down.

[0025] The marinating modules are stacked sequentially from bottom to top. This stacking method can make full use of the longitudinal space of the marinating chamber. The inner wall of the marinating tank is equipped with a ring seat, which is integrally formed with the marinating tank. Its position is close to the bottom of the marinating chamber and is used to support the bottom marinating module, providing stable support for the bottom marinating module. At the same time, the bottom of the upper marinating module fits into the top of the lower marinating module, and the module is stacked stably by its own weight. No additional fixing structure is required, which simplifies the device structure and reduces manufacturing costs.

[0026] The bottom of the central cylinder is fixedly located at the center bottom of the circulation chamber. It can be detachably connected by a flange, or fixed by welding or one-piece molding to ensure the connection is firm and prevent the central cylinder from shaking when the conveying screw rotates. The bottom of the central cylinder has multiple lower circulation holes, which are vertically arranged elongated holes evenly distributed around the circumference of the bottom of the central cylinder. This allows the pickling liquid in the circulation chamber to smoothly enter the interior of the central cylinder and be conveyed upward by the conveying screw, ensuring the smooth circulation of the pickling liquid. The number of lower circulation holes is preferably set to 4 to 8, which can ensure the liquid inlet efficiency and avoid damage to the structural strength of the bottom of the central cylinder.

[0027] The top of the central cylinder has multiple upper circulation holes, and multiple through holes can also be opened on the corresponding inner exchange plate. The upper circulation holes are arranged in an array, which allows the pickling liquid conveyed by the conveying screw to the top of the central cylinder to be evenly sprayed onto each layer of pickling modules. The diameter of the upper circulation holes increases from bottom to top. The purpose of this design is to adapt to the spraying range of the pickling liquid. At the same time, as the pickling liquid is conveyed upward, the diameter gradually decreases to avoid excessive concentrated spraying at the top.

[0028] The bottom of the pickling tank is equipped with a liquid outlet, which is located at the lowest point of the circulation chamber, facilitating the complete discharge of the pickling liquid in the circulation chamber. The liquid outlet is equipped with a control valve, which is a food-grade corrosion-resistant valve that can effectively control the discharge rate and volume of the pickling liquid. After pickling is completed, the control valve can be opened to discharge and collect the pickling liquid, enabling its reuse, reducing raw material waste, and lowering processing costs. At the same time, cleaning wastewater can be discharged through the liquid outlet during equipment cleaning, improving cleaning convenience.

[0029] The conveying screw is driven to rotate by a rotating device installed on the top cover. The rotating device includes a motor and a reducer. The motor is fixedly installed at the top center of the top cover, and the reducer is connected to the output shaft of the motor. The output end of the reducer passes through the top cover and is fixedly connected to the top of the conveying screw. The motor is an adjustable speed motor, which can adjust the speed of the conveying screw according to the pickling requirements, thereby adjusting the circulation speed of the pickling liquid. The speed adjustment range is controlled between 10 and 30 r / min.

[0030] The top cover is equipped with a sealed bearing at the output end of the reducer to ensure sealing performance and prevent the marinating liquid from leaking. The bottom of the marinating tank is equipped with support legs made of stainless steel. A total of four support legs can be installed, which are evenly distributed around the circumference of the bottom of the marinating tank. This ensures the stability of the marinating tank and allows the bottom of the marinating tank to be off the ground, making it easier to operate the liquid outlet and clean the bottom of the tank.

[0031] The overall working process of this invention is as follows: Before use, evenly place the cured meat to be marinated into each layer of the marinating modules, being careful not to pile the meat too thickly, as this will affect the flow of the marinating liquid and the evenness of the flavor. After placing the meat, stack the marinating modules from bottom to top into the marinating chamber, with the bottom layer of modules resting on the ring seat, ensuring that each layer of modules fits stably. Then, pour the prepared marinating liquid into the marinating tank through the opening in the top lid.

[0032] Afterwards, the rotating device is started periodically. The motor drives the conveying screw to rotate slowly through the reducer. When the conveying screw rotates, it will draw the marinating liquid at the bottom of the circulation chamber into the central cylinder through the lower circulation hole and convey it upward along the central cylinder. At the same time, the marinating liquid that is not absorbed by the cured meat will flow through the leakage hole at the bottom of the marinating module to the lower marinating module to marinate the cured meat in the lower layer. Finally, all the marinating liquid that is not absorbed will flow back to the circulation chamber to complete one cycle. This process is repeated to achieve continuous circulation of the marinating liquid.

[0033] During the curing process, the speed of the curing liquid can be controlled by adjusting the motor speed of the rotating device according to the type and thickness of the cured meat, ensuring that the cured meat is evenly flavored.

[0034] After marinating, turn off the rotating device, open the top cover, and take out each marinating module in turn by grabbing the tendons on each layer of the marinating module. This completes the removal and placement of the cured meat. The operation is convenient and efficient. If the marinating liquid needs to be reused, the control valve of the liquid outlet can be opened to drain and collect the marinating liquid in the circulation chamber for reuse during the next marinating, reducing raw material waste and lowering processing costs.

[0035] Meanwhile, after pickling is completed, the pickling tank, central cylinder, pickling module and conveyor screw can be cleaned for easy use next time.

[0036] Through the synergistic cooperation of the above-mentioned structures, this invention effectively solves the problems of uneven flavoring, inconvenient handling, and waste of marinating liquid in traditional static marinating devices. The multi-layer independent marinating modules improve the ease of operation and processing efficiency. The circulating flow of the marinating liquid ensures that the cured meat is evenly flavored, improving the quality of the cured meat. The recyclable design of the marinating liquid reduces raw material waste and processing costs. The overall structure is reasonably designed and highly practical, making it suitable for cured meat marinating in large-scale agricultural product processing.

[0037] The terms "upper," "lower," "outer," "inner," etc., used in the specification, claims, and accompanying drawings of this invention are used to distinguish relative positional relationships and are not necessarily qualitative. It should be understood that such data can be interchanged where appropriate so that embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion.

[0038] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A device for curing bacon in agricultural product processing, comprising a curing tank, wherein a top cover is fixedly installed on the top of the curing tank; characterized in that: The pickling tank is provided with a pickling cavity, and a circulation cavity is provided below the pickling cavity. A cylindrical central tube is provided in the center of the pickling cavity and communicates with the pickling cavity. The top of the central tube communicates with the circulation cavity. The central cylinder is fitted with an upward conveying spiral, and the curing tank is fitted with multiple curing modules for holding the cured meat on the outside of the central cylinder.

2. The cured meat processing device for agricultural products as described in claim 1, characterized in that: The pickling module is configured as an annular groove, including an outer ring plate and an inner ring plate that are adapted to the inner wall of the pickling cavity and the outer wall of the central cylinder, respectively. The bottom of the pickling module is provided with several leakage holes.

3. The cured meat curing device for agricultural product processing as described in claim 2, characterized in that: A reinforcing bar is provided near the top between the outer ring plate and the inner ring plate to support the structural strength and facilitate handling.

4. The cured meat curing device for agricultural product processing as described in claim 1, characterized in that: The pickling modules are stacked sequentially from bottom to top, and the inner wall of the pickling tank is provided with a ring seat for holding the bottom pickling module.

5. The cured meat curing device for agricultural product processing as described in claim 1, characterized in that: The bottom of the central cylinder is fixedly set at the bottom center of the circulation cavity, and multiple lower circulation holes are provided.

6. The cured meat curing device for agricultural product processing as described in claim 1, characterized in that: The top of the central cylinder has multiple upper circulation holes arranged in an array, and the diameter of the upper circulation holes increases sequentially from bottom to top.

7. The cured meat curing device for agricultural product processing as described in claim 1, characterized in that: The bottom of the pickling tank is equipped with a liquid outlet, and the liquid outlet is equipped with a control valve.

8. The curing apparatus for agricultural product processing as described in any one of claims 1 to 7, characterized in that: The conveying spiral is driven to rotate by a rotating device installed on the top cover; the bottom of the pickling tank is provided with support legs.

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