Storage tank based on preserved meat pickling

Abstract

The storage tank comprises a tank body, the inner wall of the bottom end of the tank body is fixedly connected with a limiting rod, the limiting rod is provided with a plurality of clamping grooves arranged in an array mode, the limiting rod is sleeved with a pressing plate in a sliding mode, the top end of the pressing plate is fixedly connected with supporting plates which are symmetrically arranged, and the supporting plates are fixedly connected with the bottom end of the tank body. A guide groove is formed in one side of each supporting plate, a guide block is connected into each guide groove in a sliding mode, an extrusion plate is fixedly connected to one side of each guide block, a lifting grip is fixedly connected to the top end of each extrusion plate, and a transmission rod is arranged on each supporting plate in a sleeved mode. The mesh-shaped pressing plate of which the position can be freely adjusted tightly presses the preserved meat in the saline water, so that the preserved meat is completely soaked in the saline water, the uniformity and flavor of preserved meat pickling are improved, the pressing plate of which the shape is regular does not cause great change of the shape of the preserved meat, and the appearance quality of the preserved meat is ensured.

Description

Technical Field

[0001] This utility model relates to the field of cured meat storage technology, specifically to a storage tank for curing cured meat. Background Technology

[0002] The curing of bacon has a long history and a unique flavor. The curing methods are mainly divided into two types: dry curing and wet curing. Dry curing involves directly mixing salt and spices with the meat. The meat's own moisture and salt combine to form a curing solution, allowing the meat to gradually absorb the flavors and achieve a preservative effect. This method is simple to operate, produces bacon with a bright color and rich flavor, and is easy to preserve for a long time. Wet curing, on the other hand, involves soaking the meat in a pre-prepared brine or curing solution. Through the osmotic effect of the brine, the meat fully absorbs the salt and spices, resulting in bacon that is more tender and juicy with a unique flavor.

[0003] In the wet curing method, stones are often used to press the cured meat into the brine to prevent it from floating and to keep it submerged. The weight of the stones also helps to press the meat more tightly into the brine, allowing the brine to penetrate the meat more effectively and promote the removal of excess water. This ensures even curing and good flavor absorption. However, most stones are irregularly shaped and cannot completely press the meat into the brine. Furthermore, irregularly shaped stones can leave large indentations on the meat, affecting its appearance and making curing and storage difficult. Utility Model Content

[0004] The purpose of this invention is to provide a storage tank for curing bacon to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a storage tank for curing bacon, comprising a tank body, a limiting rod fixedly connected to the inner wall of the bottom end of the tank body, a plurality of arrayed slots on the limiting rod, a pressure plate slidably sleeved on the limiting rod, symmetrically arranged support plates fixedly connected to the top of the pressure plate, a guide groove on one side of each support plate, a guide block slidably connected in each guide groove, a pressing plate fixedly connected to one side of each guide block, a lifting handle fixedly connected to the top of each pressing plate, a transmission rod sleeved on each support plate, the transmission rod slidably connected to the support plate, a limiting groove on each transmission rod, the pressing plate slidably connected to the limiting groove, a locking block fixedly connected to one end of each transmission rod, the locking block corresponding to the slot, a return spring fixedly connected to one side of each locking block, the return spring sleeved on the transmission rod, and the end of the return spring away from the locking block fixedly connected to the support plate.

[0006] Preferably, a sealing cap is threaded onto the top of the tank, and a rotating handle is fixedly connected to both sides of the sealing cap.

[0007] Preferably, the pressure plate has a mesh structure design and is slidably connected to the tank body.

[0008] Preferably, one side of the limiting groove is inclined, the extrusion plate is designed as a right-angled triangle, and the inclined side of the extrusion plate is correspondingly set to the inclined side of the limiting groove.

[0009] Preferably, both the card slot and the card block are designed with an inclined structure, and the card block and the card slot are arranged correspondingly.

[0010] Compared with the prior art, the beneficial effects of this utility model are: by using a regularly shaped and freely adjustable mesh pressing plate to press the cured meat in the brine, the cured meat is completely immersed in the brine, which improves the uniformity of curing and the curing flavor of the cured meat. In addition, the regularly shaped pressing plate will not cause significant changes in the shape of the cured meat, thus ensuring the appearance quality of the cured meat. Attached Figure Description

[0011] Figure 1 This is a front view of the structure of this utility model;

[0012] Figure 2 This is a cross-sectional view of the tank body of this utility model;

[0013] Figure 3 This is a partial structural schematic diagram of the present invention;

[0014] Figure 4 This is a partial structural disassembly diagram of the present invention;

[0015] Figure 5 This is a schematic diagram of the support plate structure of this utility model;

[0016] Figure 6 This is a cross-sectional view of the transmission rod structure of this utility model.

[0017] In the diagram: 1. Tank body; 2. Limiting rod; 3. Slot; 4. Pressure plate; 5. Support plate; 6. Guide groove; 7. Guide block; 8. Extrusion plate; 9. Lifting handle; 10. Transmission rod; 11. Limiting groove; 12. Slot; 13. Return spring; 14. Sealing cover; 15. Rotating handle. Detailed Implementation

[0018] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0019] Please see Figure 1-6 This utility model provides a technical solution: a storage tank for curing bacon, including a tank body 1. A limiting rod 2 is fixedly connected to the inner wall of the bottom end of the tank body 1. The limiting rod 2 has a plurality of arrayed slots 3. A pressure plate 4 is slidably sleeved on the limiting rod 2. A symmetrically arranged support plate 5 is fixedly connected to the top of the pressure plate 4. A guide groove 6 is opened on one side of each support plate 5. A guide block 7 is slidably connected in each guide groove 6. A pressing plate 8 is fixedly connected to one side of each guide block 7. A lifting handle 9 is fixedly connected to the top of each pressing plate 8. A transmission rod 10 is sleeved on each support plate 5. The transmission rod 10 is slidably connected to the support plate 5. A limiting groove 11 is opened on each transmission rod 10. The pressing plate 8 is slidably connected to the limiting groove 11. A locking block 12 is fixedly connected to one end of each transmission rod 10. The locking block 12 is correspondingly arranged with the slot 3. A return spring 13 is fixedly connected to one side of each locking block 12. The return spring 13 is sleeved on the transmission rod 10. The end of the return spring 13 away from the locking block 12 is fixedly connected to the support plate 5.

[0020] A sealing cap 14 is threaded onto the top of the tank body 1. Rotating handles 15 are fixedly connected to both sides of the sealing cap 14, allowing the sealing cap 14 to be rotated by rotating handles 15, so that the sealing cap 14 can be smoothly sealed to the tank body 1. The pressure plate 4 has a mesh structure design and is slidably connected to the tank body 1, which facilitates pressing down the cured meat inside the tank body 1, while allowing brine to seep out through the mesh, so that the brine can completely submerge the cured meat. One side of the limiting groove 11 is inclined, and the extrusion plate 8 has a right-angled triangular structure design. The inclined side of the extrusion plate 8 is set on the corresponding inclined side of the limiting groove 11, which facilitates the extrusion plate 8 to extrude the limiting groove 11, so that the extrusion rod 10 under extrusion can move laterally. The slot 3 and the block 12 are both inclined structures, and the block 12 is set on the corresponding slot 3, which facilitates the block 12 to limit the slot 3.

[0021] Specifically, when using this invention, after placing the brine and cured meat inside the jar 1, the pressure plate 4 is fitted onto the limiting rod 2. Simultaneously, by pressing down on the pressure plate 4 with both hands, the pressure plate 4 moves downwards under pressure. Since both the locking block 12 and the locking groove 3 are designed with an inclined structure, the pressed-down locking block 12 moves towards the support plate 5 via the transmission rod 10, simultaneously compressing the return spring 13. When the locking block 12 aligns with the locking groove 3, the return spring 13 drives the locking block 12 to reset, causing the locking block 12 to embed into the locking groove 3. Then, through the locking block 12, the transmission rod 10, and the support plate... 5 limits the position of the pressure plate 4. When the cured meat needs to be removed, simply pull the lifting handle 9 with both hands. The lifting handle 9 then drives the extrusion plate 8 to move upward along the guide groove 6 through the guide block 7. The moving extrusion plate 8 then squeezes the transmission rod 10 with the limiting groove 11. Since the limiting groove 11 and one side of the extrusion plate 8 are both designed with an inclined structure, the extrusion plate 8 being lifted squeezes the transmission rod 10. The two transmission rods 10 being squeezed then drive the locking block 12 to move towards the support plate 5. At this time, the locking block 12 separates from the locking groove 3, making it easy to remove the pressure plate 4.

[0022] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A storage jar for curing bacon, characterized in that, The container includes a tank body (1), with a limiting rod (2) fixedly connected to the inner wall of the bottom end of the tank body (1). The limiting rod (2) has several arrayed slots (3). A pressure plate (4) is slidably sleeved on the limiting rod (2). A symmetrically arranged support plate (5) is fixedly connected to the top of the pressure plate (4). A guide groove (6) is opened on one side of each support plate (5). A guide block (7) is slidably connected in each guide groove (6). An extrusion plate (8) is fixedly connected to one side of each guide block (7). A lifting handle (9) is fixedly connected to the top of each extrusion plate (8). The support plate (5) Each of the transmission rods (10) is fitted with a transmission rod (10) which is slidably connected to the support plate (5). Each of the transmission rods (10) has a limit groove (11) which is slidably connected to the limit groove (11). Each of the transmission rods (10) has a fixed block (12) which is fixedly connected to one end. The block (12) is correspondingly set with the slot (3). Each of the blocks (12) has a fixed return spring (13) which is fitted on one side. The return spring (13) is fitted on the transmission rod (10). The end of the return spring (13) away from the block (12) is fixedly connected to the support plate (5).

2. A storage tank for curing bacon according to claim 1, characterized in that: The top of the tank (1) is threaded with a sealing cap (14), and a rotating handle (15) is fixedly connected to both sides of the sealing cap (14).

3. A storage tank for curing bacon according to claim 1, characterized in that: The pressure plate (4) has a mesh structure design and is slidably connected to the tank body (1).

4. A storage tank for curing bacon according to claim 1, characterized in that: The limiting groove (11) is opened on one side with an inclined structure, and the extrusion plate (8) is designed with a right-angled triangle structure. The inclined side of the extrusion plate (8) is correspondingly set on the inclined side of the limiting groove (11).

5. A storage tank for curing bacon according to claim 1, characterized in that: Both the card slot (3) and the card block (12) are designed with an inclined structure, and the card block (12) is set in correspondence with the card slot (3).

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