A drying apparatus and method for fermented meat products

Abstract

The application relates to the technical field of food processing, in particular to a drying device and method for fermented meat products. The device comprises a drying box, a stand column, a driving mechanism and a plurality of hanger mechanisms. The stand column is vertically arranged in the drying box. The driving mechanism is used for driving the stand column to rotate. The hanger mechanisms are used for hanging the fermented meat products, and are divided into multiple layers from top to bottom, with four hanger mechanisms in each layer. In use, the fermented meat products to be dried are hung on each hanger mechanism, then the drying box is closed, dry air is introduced into the drying box, and then the driving mechanism is started to drive the stand column to rotate slowly, thereby driving the fermented meat products hung on each layer to rotate, so that the fermented meat products are uniformly contacted with the dry air and are uniformly dried. Thus, the problem that the fermented meat products are kept stationary during drying in the prior art, leading to poor uniformity of drying, is solved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to an air-drying apparatus and method for fermented meat products. Background Technology

[0002] Fermented meat products refer to meat products that, under natural or artificially controlled conditions, undergo a series of biochemical and physical changes in raw meat through the action of microorganisms or enzymes, resulting in a unique flavor, color, texture, and long shelf life. Their main characteristics are rich nutrition, unique flavor, and long shelf life. In the production and processing of fermented meat products, the air-drying process is a crucial step affecting product quality and efficiency; therefore, specialized air-drying equipment is required to perform controlled air-drying treatments on fermented meat products.

[0003] Existing technology (CN211268383U) discloses a drying and fermentation device for meat processing, including a box body. An air inlet hood is provided inside the box body, and a support is provided between the bottom end of the air inlet hood and the inner wall of the box body. A concave heating plate with a hollow interior is provided at one end of the air inlet hood. A heating resistance wire is provided inside the air inlet hood near the heating plate. A mounting bracket is provided on one side of the air inlet hood, and an exhaust fan is installed at the center of the side wall of the mounting bracket. A filter screen is provided inside the other end of the air inlet hood. This invention overcomes the shortcomings of the prior art. The heating resistance wire heats the interior of the air inlet hood, and the exhaust fan draws external air into the interior of the air inlet hood to form hot air. The hot air is blown into the drying chamber from the first and second air outlets, thus allowing for comprehensive drying of the meat products and greatly improving the drying effect.

[0004] However, using the above method, the fermented meat products remain stationary during air drying, and air can only be blown on one side of the meat products, resulting in poor air drying uniformity. Summary of the Invention

[0005] The purpose of this invention is to provide an air-drying device and method for fermented meat products, which aims to solve the problem that in the prior art, fermented meat products are kept stationary during air-drying, resulting in poor air-drying uniformity.

[0006] To achieve the above objectives, the present invention provides an air-drying device for fermented meat products, comprising an air-drying box, a column, a drive mechanism, and multiple hanging rack mechanisms; The column is rotatably mounted inside the drying box; the driving mechanism is mounted on the drying box and is used to drive the column to rotate; multiple hanging rack mechanisms are respectively fixedly mounted on the column, and the multiple hanging rack mechanisms are divided into multiple layers along the axial direction of the column, with four hanging rack mechanisms evenly spaced in each layer along the circumference of the column; the hanging rack mechanisms are used to hang fermented meat products.

[0007] The air-drying device for fermented meat products also includes multiple liquid receiving racks. Multiple liquid receiving racks are fixedly installed on the column to catch the liquid dripping from the fermented meat products during the air-drying process.

[0008] The column has a liquid guiding groove on its side, which is connected to multiple liquid receiving racks to guide the liquid collected by the multiple liquid receiving racks into the bottommost liquid receiving rack.

[0009] The air-drying device for fermented meat products also includes a waste discharge pipe; The waste discharge pipe is fixedly installed at the bottom of the liquid receiving rack at the bottom layer and is connected to the liquid receiving rack at the bottom layer.

[0010] The air-drying device for fermented meat products also includes two support pillars, a liquid receiving tray, and a drain pipe. The two support pillars are fixedly installed inside the drying box; the liquid receiving tray is fixedly installed on the top of the two support pillars and is penetrated by the pillars; one end of the drainage tube is connected to the liquid receiving tray, and the other end of the drainage tube penetrates the drying box.

[0011] The drive mechanism includes a motor, a driving gear, and a driven gear; The motor is fixedly mounted on the drying box; the driving gear is fixedly mounted on the output end of the motor; the driven gear is fixedly mounted on the column and meshes with the driving gear.

[0012] The mounting mechanism includes a slide rail, a mounting rod, a friction pad, and multiple mounting components. The slide rail is fixedly mounted on the column; the mounting rod is fixedly mounted on the column and located inside the slide rail; the friction pad is fixedly mounted on the top of the mounting rod; and multiple mounting components are slidably mounted inside the slide rail and are penetrated by the mounting rod and the friction pad.

[0013] The hanging bracket mechanism also includes a reinforcing frame and a reinforcing column; The reinforcing frame is fixedly installed at the end of the slide rail away from the column; the top end of the reinforcing column is fixedly connected to the reinforcing frame, and the bottom end of the reinforcing column is fixedly connected to the liquid receiving rack.

[0014] The mounting component includes a slider, a square ring, a friction block, a spring, a sliding column, and a hook; The slider is slidably disposed within the slide rail and is penetrated by the mounting rod and the friction pad; the square ring is slidably disposed within the slider and is penetrated by the mounting rod and the friction pad; the friction block is fixedly disposed within the square ring; the top end of the spring is fixedly connected to the inner wall of the slider, and the bottom end of the spring is fixedly connected to the top end of the square ring; the sliding post is fixedly connected to the square ring and slidably connected to the slider, and penetrates the slider; the hook is fixedly disposed at the bottom of the sliding post.

[0015] The present invention also provides a method for air-drying fermented meat products, comprising the following steps: The fermented meat products awaiting air drying are hung on each layer and rack mechanism; Start the drive mechanism to drive the column and make the hanging bracket mechanism of each layer rotate around the column axis; Dry airflow is introduced into the drying chamber to air-dry the rotating fermented meat products until the preset degree of dryness is reached.

[0016] This invention discloses a drying device and method for fermented meat products. A vertically rotating column is installed inside a drying chamber. Specifically, the upper and lower ends of the column are mounted on the top and bottom plates of the drying chamber via bearing seats to ensure stable rotation around its own axis. A dryer is installed on the side wall or back plate of the drying chamber. The dryer includes a fan, a heater, and a temperature and humidity controller, used to supply dry air at a preset temperature and flow rate into the drying chamber according to the type, size, and drying stage requirements of the fermented meat products. A driving mechanism drives the column to rotate at a constant or variable speed. A hanging rack mechanism is used to hang the fermented meat products, and is divided into multiple layers from top to bottom. Each layer has four hanging rack mechanisms evenly spaced along the circumference of the column. In operation, the operator first hangs the fermented meat products to be dried one by one onto the various hanging racks, each rack capable of holding multiple products. After hanging, the door of the drying chamber is closed, creating a relatively enclosed drying environment. The dryer is then started, and drying parameters are set according to process requirements. Drying airflow is introduced into the drying chamber, and the drive mechanism is activated, driving the column to rotate slowly at a low speed. The column drives all the hanging racks and the fermented meat products on them to revolve around the axis of the column. During this revolution, the surface of each fermented meat product is alternately exposed to the drying airflow, achieving uniform drying from multiple angles and all directions. Simultaneously, because all fermented meat products revolve synchronously with the column, the airflow within the drying chamber does not consistently blow towards one side of the products, effectively avoiding the problem of overly dry windward sides and damp leeward sides found in traditional fixed drying devices. Furthermore, the continuous rotation of the column promotes micro-circulation of air within the drying chamber, further eliminating drying dead zones and improving heat and mass exchange efficiency. This solves the problem in existing technologies where fermented meat products remain stationary during air-drying, resulting in poor drying uniformity. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the accompanying drawings used in the description of the embodiments or the prior art will be briefly introduced below.

[0018] Figure 1 This is a schematic diagram of the structure of the first embodiment of the present invention.

[0019] Figure 2 yes Figure 1 A magnified view of detail A.

[0020] Figure 3 yes Figure 1 A magnified view of detail B.

[0021] Figure 4 This is a structural schematic diagram of the first embodiment of the present invention from another angle.

[0022] Figure 5 This is a schematic diagram of the hanging mechanism of the present invention.

[0023] Figure 6 This is a front view of the hanging mechanism of the present invention.

[0024] Figure 7 yes Figure 6 A cross-sectional view along the AA direction.

[0025] Figure 8 This is a flowchart illustrating the second embodiment of the present invention.

[0026] 1-Drying box, 2-Column, 3-Drive mechanism, 4-Hanging mechanism, 5-Liquid receiving rack, 6-Waste drain pipe, 7-Support column, 8-Liquid receiving tray, 9-Drainage pipe, 201-Liquid guide groove, 301-Motor, 302-Driving gear, 303-Driven gear, 401-Slide rail, 402-Mounting rod, 403-Friction pad, 404-Hanging component, 405-Reinforcing frame, 406-Reinforcing column, 40401-Slider, 40402-Square ring, 40403-Friction block, 40404-Spring, 40405-Sliding column, 40406-Hook. Detailed Implementation

[0027] The first embodiment of this application is as follows: Please see Figures 1-7 ,in, Figure 1 This is a schematic diagram of the structure of the first embodiment of the present invention. Figure 2 yes Figure 1 A magnified view of detail A. Figure 3 yes Figure 1 A magnified view of detail B. Figure 4 This is a structural schematic diagram of the first embodiment of the present invention from another angle. Figure 5 This is a schematic diagram of the hanging mechanism of the present invention. Figure 6 This is a front view of the hanging mechanism of the present invention. Figure 7 yes Figure 6 A cross-sectional view along the AA direction.

[0028] This invention provides a drying device for fermented meat products: it includes a drying box 1, a column 2, a drive mechanism 3, and multiple hanging rack mechanisms 4; the drying device for fermented meat products also includes multiple liquid receiving racks 5; a liquid guiding groove 201 is provided on the side of the column 2; the drying device for fermented meat products also includes a waste discharge pipe 6; the drying device for fermented meat products also includes two support pillars 7, a liquid receiving tray 8, and a drainage pipe 9; the drive mechanism 3 includes a motor 301, a driving gear 302, and a driven gear 303. The hanging mechanism 4 includes a slide rail 401, a mounting rod 402, a friction pad 403, and multiple hanging components 404; the hanging mechanism 4 also includes a reinforcing frame 405 and a reinforcing column 406; the hanging component 404 includes a slider 40401, a square ring 40402, a friction block 40403, a spring 40404, a sliding column 40405, and a hook 40406; the aforementioned solution solves the problem in the prior art where fermented meat products remain fixed during air-drying, resulting in poor air-drying uniformity.

[0029] Furthermore, the column 2 is rotatably mounted inside the drying box 1; the driving mechanism 3 is mounted on the drying box 1 and is used to drive the column 2 to rotate; multiple hanging rack mechanisms 4 are respectively fixedly mounted on the column 2, and the multiple hanging rack mechanisms 4 are divided into multiple layers along the axial direction of the column 2, with four hanging rack mechanisms 4 evenly spaced in each layer along the circumference of the column 2; the hanging rack mechanisms 4 are used to hang fermented meat products.

[0030] In this embodiment, the column 2 is vertically rotatably mounted inside the drying box 1. Specifically, the upper and lower ends of the column 2 can be mounted on the top and bottom plates of the drying box 1 via bearing seats to ensure that the column 2 can rotate smoothly around its own axis. A dryer is provided on the side wall or back plate of the drying box 1. The dryer includes a fan, a heater, and a temperature and humidity controller, used to deliver dry air at a preset temperature and flow rate into the drying box 1 according to the type, size, and drying stage requirements of the fermented meat products. The drive mechanism 3 is used to drive the column 2 to rotate at a constant or variable speed. The hanging rack mechanism 4 is used to hang the fermented meat products. It is divided into multiple layers from top to bottom, with four hanging rack mechanisms 4 evenly spaced along the circumference of the column 2 in each layer. In operation, the operator first hangs the fermented meat products to be dried one by one onto each of the hanging rack mechanisms 4. Each hanging rack mechanism 4 can hold multiple fermented meat products. After hanging, the door of the drying chamber 1 is closed, creating a relatively enclosed drying environment inside. The dryer is started, and the drying parameters are set according to the process requirements. Drying airflow is introduced into the drying chamber 1, and then the drive mechanism 3 is activated, driving the column 2 to rotate slowly at a low speed. The column 2 drives all the hanging rack mechanisms 4 and the fermented meat products on them to revolve around the axis of the column 2. During the revolution, the surface of each fermented meat product is blown by the drying airflow in turn, thus achieving uniform drying from multiple angles and all directions. At the same time, since all fermented meat products revolve synchronously with the column 2, the airflow in the drying chamber 1 will not blow on one side of the fermented meat products for a long time, effectively avoiding the problem of the windward side being too dry and the leeward side being damp, which occurs in traditional fixed drying devices. Furthermore, the continuous rotation of the column 2 promotes micro-circulation of air within the drying chamber 1, further eliminating drying dead zones and improving heat and mass exchange efficiency. This solves the problem in existing technologies where fermented meat products remain stationary during air-drying, resulting in poor drying uniformity.

[0031] Furthermore, multiple liquid receiving racks 5 are respectively fixedly installed on the column 2 to catch the liquid dripping down during the air-drying process of fermented meat products.

[0032] In this embodiment, multiple liquid receiving racks 5 are fixedly mounted on the column 2, each corresponding to one layer of hanging mechanism 4 and located below that layer of hanging mechanism 4. The liquid receiving rack 5 is arranged in a cross shape to accommodate the four hanging mechanisms 4 of each layer; that is, the four extended arms of the cross shape are located directly below the four hanging mechanisms 4. During the air-drying process, the liquid dripping from the fermented meat products on the hanging mechanism 4 is caught by the liquid receiving rack 5, thus preventing it from dripping onto the fermented meat products on the lower layer and avoiding cross-contamination. The upper surface of the liquid receiving rack 5 can be configured as a slightly concave disc-shaped structure to facilitate the collection of dripping liquid and prevent it from splashing outwards.

[0033] Furthermore, a liquid guiding groove 201 is provided on the side of the column 2. The liquid guiding groove 201 is connected to multiple liquid receiving racks 5 and is used to guide the liquid collected by multiple liquid receiving racks 5 into the bottommost liquid receiving rack 5.

[0034] In this embodiment, a semi-circular opening is provided in the area where the liquid receiving rack 5 contacts the column 2. This semi-circular opening is connected to the liquid guiding groove 201. The liquid received by the liquid receiving rack 5 can smoothly enter the liquid guiding groove 201 through this semi-circular opening, and then move down along the liquid guiding groove 201 and flow into the bottom liquid receiving rack 5.

[0035] Furthermore, the waste discharge pipe 6 is fixedly installed at the bottom of the liquid receiving rack 5 at the bottom layer and is connected to the liquid receiving rack 5 at the bottom layer.

[0036] In this embodiment, the bottommost liquid receiving rack 5 discharges the collected liquid through the waste discharge pipe 6.

[0037] Furthermore, the two support pillars 7 are fixedly installed inside the drying box 1; the liquid receiving tray 8 is fixedly installed on the top of the two support pillars 7 and is penetrated by the column 2; one end of the drainage pipe 9 is connected to the liquid receiving tray 8, and the other end of the drainage pipe 9 penetrates the drying box 1.

[0038] In this embodiment, the two support pillars 7 fix the liquid receiving tray 8, which does not rotate with the column 2. Since the waste discharge pipe 6 is fixedly installed at the bottom of the liquid receiving rack 5 and rotates with the column 2, to prevent the waste discharge pipe 6 from splashing liquid to various parts of the drying box 1 during rotation, the liquid receiving tray 8 is designed in a ring shape. The inner diameter of this ring shape is larger than the outer diameter of the waste discharge pipe 6, so that when the waste discharge pipe 6 rotates with the column 2, its outlet is always directly above the liquid receiving tray 8. No matter what angle the waste discharge pipe 6 rotates to, the discharged liquid can accurately fall into the liquid receiving tray 8. One end of the drainage pipe 9 is connected to the bottom of the liquid receiving tray 8, and the other end of the drainage pipe 9 passes through the side wall of the drying box 1 and extends to the outside. The liquid collected in the receiving tray 8 is discharged from the drying box 1 through the drain pipe 9, thereby achieving centralized discharge of the finally collected liquid and avoiding the accumulation of liquid in the drying box 1.

[0039] Furthermore, the motor 301 is fixedly mounted on the drying box 1; the driving gear 302 is fixedly mounted on the output end of the motor 301; and the driven gear 303 is fixedly mounted on the column 2 and meshes with the driving gear 302.

[0040] In this embodiment, the motor 301 drives the drive gear 302, which in turn drives the meshing driven gear 303, thereby driving the column 2 to rotate. Because the transmission ratio between the drive gear 302 and the driven gear 303 is relatively large (e.g., the drive gear 302 has fewer teeth, and the driven gear 303 has more teeth), the rotational speed of the column 2 is much lower than the output speed of the motor 301. This results in the column 2 rotating slowly, which is beneficial for the fermented meat products to be evenly air-dried during the drying process, preventing juice from splashing or the meat products from falling off due to excessive rotational speed.

[0041] Furthermore, the slide rail 401 is fixedly mounted on the column 2; the mounting rod 402 is fixedly mounted on the column 2 and located inside the slide rail 401; the friction pad 403 is fixedly mounted on the top of the mounting rod 402; and a plurality of the mounting members 404 are slidably mounted inside the slide rail 401 and are penetrated by the mounting rod 402 and the friction pad 403.

[0042] In this embodiment, the slide rail 401 is fixedly mounted on the side wall of the column 2 and extends outward in a horizontal direction. The mounting rod 402 is fixedly mounted on the column 2 and is located inside the slide rail 401, arranged along the length of the slide rail 401. The friction pad 403 is fixedly mounted on the top of the mounting rod 402, and the friction pad 403 can be made of a material with a high coefficient of friction, such as rubber or silicone. Multiple mounting members 404 are slidably mounted within the slide rail 401, and each mounting member 404 is penetrated by the mounting rod 402 and the friction pad 403, meaning that the mounting rod 402 and the friction pad 403 pass through the interior of the mounting member 404. Since the mounting members 404 can slide freely within the slide rail 401 along the axial direction of the mounting rod 402, the spacing between the multiple mounting members 404 can be adjusted according to actual needs. After the operator adjusts the positions of each of the hanging components 404 according to the lateral width of the fermented meat product to be air-dried (if the fermented meat product is too large to accommodate all the hanging components 404, some of the hanging components 404 can be removed), the friction pad 403 generates friction with the inner wall of the hanging component 404 through its own elastic deformation. This friction is sufficient to prevent the hanging component 404 from easily shifting, thereby locking the hanging component 404. Through the above structure, the hanging mechanism 4 can adapt to fermented meat products of different sizes and types, improving the versatility and flexibility of the device.

[0043] Furthermore, the reinforcing frame 405 is fixedly disposed at the end of the slide rail 401 away from the column 2; the top end of the reinforcing column 406 is fixedly connected to the reinforcing frame 405, and the bottom end of the reinforcing column 406 is fixedly connected to the liquid receiving rack 5.

[0044] In this embodiment, one end of the slide rail 401 is fixedly connected to the column 2, and the other end is a free end, forming a cantilever structure. Since the slide rail 401 is only stressed at one end, when a heavy fermented meat product is loaded, the free end of the slide rail 401 may undergo downward bending deformation, affecting the smooth sliding of the hanging component 404. Therefore, a reinforcing frame 405 is fixedly installed at the end of the slide rail 401 away from the column 2. The reinforcing frame 405 is a semi-enclosed structure, partially covering the end of the slide rail 401 from the side and top. The top end of the reinforcing column 406 is fixedly connected to the reinforcing frame 405, and the bottom end of the reinforcing column 406 is fixedly connected to the liquid receiving rack 5. Through the vertical support of the reinforcing column 406, the free end of the slide rail 401 receives additional support force, effectively counteracting the bending moment generated by the cantilever structure and preventing deformation of the slide rail 401. Meanwhile, the reinforcing frame 405 adopts a side semi-enclosed structure, that is, the reinforcing frame 405 only covers the side and top surface of the slide rail 401, so it does not affect the removal or installation of the hanging part 404 from the end of the slide rail 401, ensuring convenient operation.

[0045] Furthermore, the slider 40401 is slidably disposed within the slide rail 401 and is penetrated by the mounting rod 402 and the friction pad 403; the square ring 40402 is slidably disposed within the slider 40401 and is penetrated by the mounting rod 402 and the friction pad 403; the friction block 40403 is fixedly disposed inside the square ring 40402; the top end of the spring 40404 is fixedly connected to the inner wall of the slider 40401, and the bottom end of the spring 40404 is fixedly connected to the top end of the square ring 40402; the sliding post 40405 is fixedly connected to the square ring 40402 and slidably connected to the slider 40401, and penetrates the slider 40401; the hook 40406 is fixedly disposed at the bottom of the sliding post 40405.

[0046] In this embodiment, the slider 40401 is slidably disposed within the slide rail 401, and the slider 40401 is penetrated by the mounting rod 402 and the friction pad 403, that is, the mounting rod 402 and the friction pad 403 pass through the interior of the slider 40401. The square ring 40402 is slidably disposed inside the slider 40401, and is also penetrated by the mounting rod 402 and the friction pad 403. The friction block 40403 is fixedly disposed on the inner side of the square ring 40402, facing the friction pad 403. The top end of the spring 40404 is fixedly connected to the inner wall of the slider 40401, and the bottom end of the spring 40404 is fixedly connected to the top end of the square ring 40402. The spring 40404 is always in a compressed state. The sliding post 40405 is fixedly connected to the square ring 40402, and the sliding post 40405 is slidably connected to the slider 40401, extending downward through the bottom of the slider 40401. The hook 40406 is fixedly disposed at the bottom of the sliding post 40405.

[0047] When the fermented meat product is not attached, the spring 40404 is in a compressed state, constantly applying a downward elastic force to the square ring 40402, pushing the square ring 40402 downward, so that the friction block 40403 on the inner side of the square ring 40402 is tightly attached to the friction pad 403, and locking is achieved by friction. At this time, the slider 40401 cannot slide easily within the slide rail 401, and the position of the hook 40406 is locked.

[0048] When the position of the hook 40406 needs to be adjusted, the operator pushes the hook 40406 upward and holds it in that position. The hook 40406 causes the sliding column 40405 to move upward, and the sliding column 40405 causes the square ring 40402 to move upward within the slider 40401, thereby causing the friction block 40403 to disengage upward from the friction pad 403. At this time, the friction between the friction block 40403 and the friction pad 403 disappears, and the operator can smoothly slide the slider 40401 to adjust the hook 40406 to the desired position along the slide rail 401. After adjustment, the hook 40406 is released, and the spring 40404 pushes the square ring 40402 downward, causing the friction block 40403 to re-adhere to the friction pad 403, achieving re-locking.

[0049] When the fermented meat product is hung on the hook 40406, under the weight of the fermented meat product, the hook 40406 applies a downward pulling force to the square ring 40402 through the sliding column 40405, causing the square ring 40402 to be pressed further downward, driving the friction block 40403 to adhere to the friction pad 403 with greater pressure, thereby increasing the maximum static friction force, making the locking more secure, and effectively preventing accidental slippage after hanging. Through the above structure, this embodiment achieves stepless adjustment and reliable self-locking of the spacing of the hooks 40406, is easy to operate, and the locking force increases with the increase of the load, ensuring the stability of the position of the hanging part 404 during the air drying process.

[0050] This embodiment describes a drying device for fermented meat products. In use, the operator first hangs the fermented meat products to be dried one by one onto each of the hanging rack mechanisms 4. Each hanging rack mechanism 4 can hold multiple fermented meat products. After hanging, the door of the drying chamber 1 is closed, creating a relatively enclosed drying environment inside. The dryer is started, and drying parameters are set according to process requirements. Drying airflow is introduced into the drying chamber 1, and then the drive mechanism 3 is activated, driving the column 2 to rotate slowly at a low speed. The column 2 drives all the hanging rack mechanisms 4 and the fermented meat products on them to revolve around the axis of the column 2. During this revolution, the surface of each fermented meat product is alternately exposed to the drying airflow, thus achieving uniform drying from multiple angles and all directions. Meanwhile, since all fermented meat products revolve synchronously with the column 2, the airflow within the drying chamber 1 will not consistently blow towards one side of the fermented meat products, effectively avoiding the problem of overly dry windward sides and damp leeward sides that occurs in traditional fixed drying devices. Furthermore, the continuous rotation of the column 2 promotes micro-circulation of air within the drying chamber 1, further eliminating drying dead zones and improving heat and mass exchange efficiency. This solves the problem of poor drying uniformity caused by the fermented meat products remaining stationary in existing technologies.

[0051] The second embodiment of this application is as follows: Based on the first embodiment, please refer to Figure 8 ,in, Figure 8 This is a flowchart illustrating the second embodiment of the present invention.

[0052] This invention provides a method for air-drying fermented meat products. It includes the following steps: S1: Hang the fermented meat products to be air-dried on each layer and each rack mechanism 4 respectively; S2: Start the drive mechanism 3, drive the column 2 to drive the hanging bracket mechanism 4 of each layer to rotate around the axis of the column 2; S3: A dry airflow is introduced into the air-drying box 1 to air-dry the rotating fermented meat products until the preset degree of drying is reached.

[0053] The above-disclosed embodiments are merely one or more preferred embodiments of this application and should not be construed as limiting the scope of this application. Those skilled in the art will understand that all or part of the processes for implementing the above embodiments and equivalent variations made in accordance with the claims of this application are still within the scope of this application.

Claims

1. A drying apparatus for fermented meat products, characterized in that, Includes drying box, column, drive mechanism and multiple hanging brackets; The column is rotatably mounted inside the drying box; the driving mechanism is mounted on the drying box and is used to drive the column to rotate; multiple hanging rack mechanisms are respectively fixedly mounted on the column, and the multiple hanging rack mechanisms are divided into multiple layers along the axial direction of the column, with four hanging rack mechanisms evenly spaced in each layer along the circumference of the column; the hanging rack mechanisms are used to hang fermented meat products.

2. The air-drying apparatus for fermented meat products as described in claim 1, characterized in that, The air-drying device for fermented meat products also includes multiple liquid receiving racks. Multiple liquid receiving racks are fixedly installed on the column to catch the liquid dripping from the fermented meat products during the air-drying process.

3. The air-drying apparatus for fermented meat products as described in claim 2, characterized in that, A liquid guiding groove is provided on the side of the column, and the liquid guiding groove is connected to multiple liquid receiving racks to guide the liquid collected by the multiple liquid receiving racks into the bottom liquid receiving rack.

4. The air-drying apparatus for fermented meat products as described in claim 3, characterized in that, The air-drying device for fermented meat products also includes a waste discharge pipe; The waste discharge pipe is fixedly installed at the bottom of the liquid receiving rack at the bottom layer and is connected to the liquid receiving rack at the bottom layer.

5. The air-drying apparatus for fermented meat products as described in claim 4, characterized in that, The air-drying device for fermented meat products also includes two support pillars, a liquid receiving tray, and a drain pipe; The two support pillars are fixedly installed inside the drying box; the liquid receiving tray is fixedly installed on the top of the two support pillars and is penetrated by the pillars; one end of the drainage tube is connected to the liquid receiving tray, and the other end of the drainage tube penetrates the drying box.

6. The air-drying apparatus for fermented meat products as described in claim 5, characterized in that, The drive mechanism includes a motor, a driving gear, and a driven gear; The motor is fixedly mounted on the drying box; the driving gear is fixedly mounted on the output end of the motor; the driven gear is fixedly mounted on the column and meshes with the driving gear.

7. The air-drying apparatus for fermented meat products as described in claim 6, characterized in that, The mounting mechanism includes a slide rail, a mounting rod, a friction pad, and multiple mounting components; The slide rail is fixedly mounted on the column; the mounting rod is fixedly mounted on the column and located inside the slide rail; the friction pad is fixedly mounted on the top of the mounting rod; and multiple mounting components are slidably mounted inside the slide rail and are penetrated by the mounting rod and the friction pad.

8. The air-drying apparatus for fermented meat products as described in claim 7, characterized in that, The mounting mechanism also includes a reinforcing frame and a reinforcing column; The reinforcing frame is fixedly installed at the end of the slide rail away from the column; the top end of the reinforcing column is fixedly connected to the reinforcing frame, and the bottom end of the reinforcing column is fixedly connected to the liquid receiving rack.

9. The air-drying apparatus for fermented meat products as described in claim 8, characterized in that, The mounting component includes a slider, a square ring, a friction block, a spring, a sliding post, and a hook; The slider is slidably disposed within the slide rail and is penetrated by the mounting rod and the friction pad; the square ring is slidably disposed within the slider and is penetrated by the mounting rod and the friction pad; the friction block is fixedly disposed within the square ring; the top end of the spring is fixedly connected to the inner wall of the slider, and the bottom end of the spring is fixedly connected to the top end of the square ring; the sliding post is fixedly connected to the square ring and slidably connected to the slider, and penetrates the slider; the hook is fixedly disposed at the bottom of the sliding post.

10. A method for air-drying fermented meat products, employing the air-drying apparatus for fermented meat products as described in claim 1; characterized in that, Includes the following steps: The fermented meat products awaiting air drying are hung on each layer and rack mechanism; Start the drive mechanism to drive the column and make the hanging bracket mechanism of each layer rotate around the column axis; Dry airflow is introduced into the drying chamber to air-dry the rotating fermented meat products until the preset degree of dryness is reached.

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