A bacon-flavored penetration vacuum pickling device

Abstract

The utility model discloses a kind of preserved meat flavor penetration vacuum curing device, belong to preserved meat processing technical field, including sealed jar, further including for containing meat block's containing inner cavity, for driving sealed jar rotation's equipment box;The sealed jar includes jar body and top cover, the top cover is connected to jar body top, the one side of the jar body is rotatably connected with the one side of support frame by pivot, the other side of the jar body is drivenly connected with the output shaft of equipment box by pivot;The utility model is cooperatively used by setting sealed jar and the like structure, simple structure, it is convenient and practical, can guarantee to carry out efficient vacuum curing to meat block, meat block and curing material can be stored in containing inner cavity simultaneously, after curing, it can be discharged along with containing inner cavity, avoid pollution to sealed jar, and after taking out meat block, containing inner cavity can be directly moved to washing place and flushed, greatly reduce cleaning difficulty, avoid breeding bacteria.

Description

Technical Field

[0001] This utility model relates to the field of cured meat processing technology, specifically to a vacuum curing device for permeating cured meat flavor. Background Technology

[0002] Cured pork is a traditional Chinese food, made from fresh pork belly with skin, which is marinated with salt and spices and then air-dried or smoked. It has a golden-red appearance and a salty and delicious taste. To accelerate the penetration of flavor into the cured pork, a vacuum curing method is used. Vacuum curing uses the principles of pressure difference and deformation relaxation to allow the curing liquid to quickly and evenly penetrate into the meat under vacuum. This method can improve efficiency, ensure uniformity, reduce microbial contamination, and maintain the quality of the meat.

[0003] Currently, vacuum marinating machines are commonly used for vacuum marinating. The main body of the vacuum marinating machine is a sealed container that can be vacuumed to provide a vacuum environment for marinating bacon. It is equipped with a drive component that can rotate the sealed container to turn the bacon pieces and ensure they are in full contact with the marinade. After using the vacuum marinating machine, meat residue and paste-like marinade will remain inside the sealed container. If not cleaned in time, bacteria will grow and affect the next use. However, cleaning the inside of the sealed container is currently quite difficult, and this problem has not been solved in existing technology. Utility Model Content

[0004] The purpose of this invention is to provide a vacuum marinating device for bacon, which, through the use of a sealed container and other structures, ensures efficient vacuum marinating of meat pieces. The meat pieces and marinade can be stored in the inner cavity, and after marinating, they can be discharged along with the inner cavity, avoiding contamination of the sealed container. Furthermore, after removing the meat pieces, the inner cavity can be directly moved to a cleaning area for rinsing, greatly reducing cleaning difficulty and preventing bacterial growth, thus solving the problems mentioned in the background art.

[0005] To achieve the above objectives, this utility model provides the following technical solution:

[0006] A vacuum marinating device for permeating cured meat flavor includes a sealed jar, an inner cavity for holding meat pieces, and a device box for driving the sealed jar to rotate.

[0007] The sealed container includes a container body and a top cover. The top cover is snapped onto the top of the container body. One side of the container body is rotatably connected to one side of the support frame via a rotating shaft. The other side of the container body is drively connected to the output shaft of the equipment box via a rotating shaft. A vacuum extraction port is installed on the surface of the container body.

[0008] The inner cavity is located inside the sealed tank. The inner cavity is fixedly connected to the bottom middle of the top cover. Pressure valves are fixedly installed on both sides of the inner cavity. An inlet and outlet are provided on the side of the inner cavity adjacent to the pressure valves. A sealing baffle is provided on the outside of the inlet and outlet.

[0009] Preferably, a snap-fit ​​frame is provided around the top opening of the tank, and the snap-fit ​​frame is fixedly connected to the tank.

[0010] Preferably, the bottom of the top cover has a snap-fit ​​groove, and the snap-fit ​​frame snaps into the snap-fit ​​groove.

[0011] Preferably, a sealing gasket is provided between the snap-fit ​​frame and the snap-fit ​​groove, and the sealing gasket is adhered to the inside of the snap-fit ​​groove.

[0012] Preferably, the tank body is fitted with a latch by screws, and the top cover is fitted with a fixing seat around its perimeter by screws that cooperates with the latch.

[0013] Preferably, a sliding mounting groove is provided on the outer side of the inlet and outlet, and the sliding mounting groove is fixedly installed on the outer wall of the container cavity.

[0014] Preferably, the sealing baffle is slidably installed in the sliding mounting groove, and a sealing strip is provided between the sealing baffle and the sliding mounting groove. The sealing strip is adhered to the side of the sealing baffle facing the inlet / outlet.

[0015] Preferably, a first handle is fixedly installed on the top of the top cover, and a second handle is fixedly installed on the other side of the sealing baffle.

[0016] Compared with the prior art, the beneficial effects of this utility model are:

[0017] This utility model, through the use of a sealed container and other structures, is simple in structure, convenient and practical, and can ensure efficient vacuum marinating of meat. At the same time, the meat and marinade can be stored in the inner cavity. After marinating, the meat can be discharged along with the inner cavity, avoiding contamination of the sealed container. After removing the meat, the inner cavity can be moved directly to the cleaning area for rinsing, greatly reducing the difficulty of cleaning and preventing the growth of bacteria. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of the structure of this utility model;

[0019] Figure 2 This is a schematic diagram of the tank structure;

[0020] Figure 3 This is a schematic diagram of the internal cavity structure.

[0021] In the diagram: 1. Inner cavity; 2. Equipment box; 3. Tank body; 4. Top cover; 5. Rotating shaft; 6. Support frame; 7. Vacuum extraction port; 8. Pressure valve; 9. Inlet / outlet; 10. Sealing baffle; 11. Snap-fit ​​frame; 12. Snap-fit ​​groove; 13. Fastener; 14. Fixing seat; 15. Sliding mounting groove; 16. First handle; 17. Second handle. Detailed Implementation

[0022] 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.

[0023] Please see Figures 1-3 This utility model provides a technical solution:

[0024] A vacuum marinating device for permeating cured meat flavor includes a sealed jar, which comprises a jar body 3 and a top cover 4. The top cover 4 is snapped onto the top of the jar body 3. One side of the jar body 3 is rotatably connected to one side of a support frame 6 via a rotating shaft 5. The other side of the jar body 3 is drively connected to the output shaft of the equipment box 2 via a rotating shaft 5. A vacuum extraction port 7 is installed on the surface of the jar body 3. A snap-fit ​​frame 11 is provided around the top opening of the jar body 3 and is fixedly connected to the jar body 3. A snap-fit ​​groove 12 is opened at the bottom of the top cover 4, and the snap-fit ​​frame 11 is snapped into the snap-fit ​​groove 12. A sealing gasket is provided between the snap-fit ​​frame 11 and the snap-fit ​​groove 12 and is adhered to the inside of the snap-fit ​​groove 12. A buckle 13 is installed at the position of the jar body 3 by screws. A fixing seat 14 that cooperates with the buckle 13 is installed around the top cover 4 by screws. A first handle 16 is fixedly installed on the top of the top cover 4.

[0025] By setting up a sealed container, a vacuum environment can be provided for curing bacon. The top of the container 3 and the top cover 4 are tightly fitted by a snap-fit ​​frame 11, a snap-fit ​​groove 12 and a sealing gasket, and reinforced by a buckle 13 and a fixing seat 14 to ensure airtightness. The side of the container 3 is connected to the support frame 6 and the equipment box 2 respectively by a rotating shaft 5. It can be rotated under the drive of the equipment box 2. With the vacuum extraction port 7 on the surface of the container 3, a stable vacuum curing environment can be constructed. The inner cavity 1 inside is connected to the sealed container and is used to store meat pieces and marinade. Under the vacuum and rotation of the sealed container, the marinade can be accelerated to penetrate.

[0026] It also includes a device box 2 for driving the rotation of the sealed container, which integrates a motor, a gearbox, etc., for driving the sealed container to rotate at low speed; it is also equipped with a vacuum pump, supplemented by solenoid valves and pressure sensors to establish and maintain a vacuum environment; and an electrical control system, which is based on a PLC controller to coordinate the operation of the motor and solenoid valves, and realizes human-machine interaction through the operation panel.

[0027] It also includes a holding cavity 1 for holding meat pieces. The holding cavity 1 is located inside the sealed tank. The holding cavity 1 is fixedly connected to the bottom middle of the top cover 4. Pressure valves 8 are fixedly installed on both sides of the holding cavity 1. An inlet / outlet 9 is opened on the side of the holding cavity 1 adjacent to the pressure valves 8. A sealing baffle 10 is provided on the outside of the inlet / outlet 9. A sliding mounting groove 15 is provided on the outside of the inlet / outlet 9. The sliding mounting groove 15 is fixedly installed on the outer wall of the holding cavity 1. The sealing baffle 10 is slidably installed in the sliding mounting groove 15. A sealing strip is provided between the sealing baffle 10 and the sliding mounting groove 15. The sealing strip is adhered to the side of the sealing baffle 10 facing the inlet / outlet 9. A second handle 17 is fixedly installed on the other side of the sealing baffle 10.

[0028] By setting up an inner cavity 1, meat chunks and marinade can be placed in place of a sealed container instead of a sealed container, facilitating loading and unloading and preventing contamination of the sealed container's interior. It is fixed to the bottom of the top cover 4 and placed inside the sealed container. Pressure valves 8 installed on both sides provide an outlet for air to escape from the inner cavity 1 during vacuuming, ensuring a stable pressure difference during vacuum marinating to promote marinade penetration. They automatically close after extraction to prevent marinade leakage to the inner wall of the sealed container during rotation. The side-mounted inlet / outlet 9 is equipped with a sliding sealing baffle 10 with a sealing strip, which prevents... It prevents marinade leakage during the marinating process and facilitates loading and unloading operations. After marinating, the inner cavity 1 can be disassembled along with the top cover 4 to remove the meat and marinade as a whole, avoiding material residue from contaminating the sealed container. It can also be directly transported to the washing area for rinsing, greatly reducing cleaning difficulty and effectively reducing bacterial growth. At the same time, its linkage design with the sealed container can cause the meat to turn over when the container 3 rotates, achieving efficient and uniform marinating in conjunction with the vacuum environment. Among them, the pressure valve 8 is mainly composed of a sealing piston plate, spring, valve body and other components. The valve body serves as the pressure valve 8. The main body provides installation space for internal components and is fixedly connected to both sides of the inner cavity 1. An opening is provided on one side of the valve housing surface to form a gas flow channel. The sealing piston plate is located inside the valve housing and has a sealing ring on its surface, which fits tightly against the inner wall of the valve housing. This prevents the marinade from seeping into the pressure valve 8 and ensures the airtightness of the gas channel. One end of the spring is fixed to the inner side of the valve housing, and the other end abuts against the sealing piston plate, providing a reset thrust for the piston plate. When the sealed container starts to evacuate, a pressure difference is generated inside and outside the inner cavity 1, and the sealing piston plate... Under pressure, the spring force is overcome and the pressure valve moves towards the opening of the valve body, opening the pressure valve 8 and allowing the air in the inner cavity 1 to be quickly discharged. When the vacuum extraction is completed and the pressure inside and outside the inner cavity 1 reaches equilibrium, the spring releases the stored elastic potential energy, pushes the sealing piston plate to reset, and closes the pressure valve 8. This prevents the marinade from leaking from the pressure valve 8 to the inner wall of the sealed tank due to the rotation of the tank body 3 during the marinating process, maintains stable vacuum marinating conditions inside the device, and also ensures the cleanliness of the inside of the sealed tank, reducing the amount of subsequent cleaning work.

[0029] In practical use, move the device to the designated location. First, open the top cover 4 using the first handle 16, slide the second handle 17 to move the sealing baffle 10 away from the inlet / outlet 9, and put the meat pieces and marinade into the inner cavity 1. Then close the sealing baffle 10. Next, snap the top cover 4 onto the tank body 3, so that the snap frame 11 is embedded into the snap groove 12, and lock it with the fastener 13 and the fixing seat 14. Use an external pipe to connect to the vacuum pump inside the equipment box 2 through the vacuum extraction port 7 to draw the vacuum to the set vacuum level. Then, the equipment box 2 drives the sealed tank to rotate, so that the meat pieces can fully contact and penetrate the marinade in the vacuum environment. After marinating, release the vacuum through the vacuum extraction port 7, open the fastener 13 to remove the top cover 4, and take it out together with the inner cavity 1. Slide the sealing baffle 10 to unload the material. Then, directly transport the inner cavity 1 to the cleaning area for rinsing.

[0030] 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 vacuum marinating device for permeating cured meat with flavor, comprising a sealed container, characterized in that: It also includes a holding cavity (1) for holding meat pieces and an equipment box (2) for driving the sealed container to rotate; The sealed container includes a container body (3) and a top cover (4). The top cover (4) is snapped onto the top of the container body (3). One side of the container body (3) is rotatably connected to one side of the support frame (6) via a rotating shaft (5). The other side of the container body (3) is drive-connected to the output shaft of the equipment box (2) via a rotating shaft (5). A vacuum extraction port (7) is installed on the surface of the container body (3). The inner cavity (1) is located inside the sealed tank. The inner cavity (1) is fixedly connected to the bottom middle of the top cover (4). Pressure valves (8) are fixedly installed on both sides of the inner cavity (1). An inlet / outlet (9) is opened on the side of the inner cavity (1) adjacent to the pressure valve (8). A sealing baffle (10) is provided on the outside of the inlet / outlet (9).

2. The vacuum marinating device for permeating cured meat flavor according to claim 1, characterized in that: A snap-fit ​​frame (11) is provided around the top opening of the tank (3), and the snap-fit ​​frame (11) is fixedly connected to the tank (3).

3. The vacuum marinating device for permeating cured meat flavor according to claim 2, characterized in that: The bottom of the top cover (4) is provided with a snap-fit ​​groove (12), and the snap-fit ​​frame (11) is snapped into the snap-fit ​​groove (12).

4. The vacuum marinating device for permeating cured meat flavor according to claim 3, characterized in that: A sealing gasket is provided between the snap-fit ​​frame (11) and the snap-fit ​​groove (12), and the sealing gasket is adhered to the inside of the snap-fit ​​groove (12).

5. The vacuum marinating device for permeating cured meat flavor according to claim 1, characterized in that: The tank body (3) is fitted with a buckle (13) by screws, and the top cover (4) is fitted with a fixing seat (14) around its perimeter by screws that works in conjunction with the buckle (13).

6. The vacuum marinating device for permeating cured meat flavor according to claim 1, characterized in that: A sliding mounting groove (15) is provided on the outer side of the inlet / outlet (9), and the sliding mounting groove (15) is fixedly installed on the outer wall of the inner cavity (1).

7. The vacuum marinating device for permeating cured meat flavor according to claim 6, characterized in that: The sealing baffle (10) is slidably installed in the sliding mounting groove (15), and a sealing strip is provided between the sealing baffle (10) and the sliding mounting groove (15). The sealing strip is adhered to the side of the sealing baffle (10) facing the inlet / outlet (9).

8. The vacuum marinating device for permeating cured meat flavor according to claim 1, characterized in that: A first handle (16) is fixedly installed on the top of the top cover (4), and a second handle (17) is fixedly installed on the other side of the sealing baffle (10).

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