A kind of variable pressure static pickling equipment and pickling method for food

A static and equipment technology, applied in the field of food processing, can solve the problems of product shape destruction, accelerate the dissolution of muscle protein, etc., and achieve the effects of reducing mutual extrusion, improving pickling efficiency, and strengthening structural strength

Active Publication Date: 2019-03-15
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the vacuum tumbling pickling method combines mechanical "beating action" and "vacuum action" to accelerate the dissolution of muscle protein and improve the efficiency of pickling, but it will damage the appearance of the product

Method used

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  • A kind of variable pressure static pickling equipment and pickling method for food
  • A kind of variable pressure static pickling equipment and pickling method for food

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Embodiment Construction

[0026] The present invention will be described in detail below in conjunction with the accompanying drawings, so that those of ordinary skill in the art can implement it after referring to this specification.

[0027] Such as figure 1 Shown, a kind of static pickling equipment with variable pressure for food, wherein, comprises:

[0028] A pickling tank, which includes a pickling tank body 1 and an inner cylinder 2, the bottom of the pickling tank body 1 is provided with at least one air intake hole 3; the wall and the bottom of the inner cylinder 2 are all set in a grid shape , the inner cylinder 2 is sleeved inside the pickling tank body 1 to form a double-layer cylindrical structure with interconnected internal spaces, the pickling liquid is directly added into the pickling tank body 1, and the materials to be pickled are placed in the inside Inside the barrel 2, the pickling liquid contacts the material to be pickled through the mesh of the inner barrel 2. On the one han...

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PUM

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Abstract

The invention discloses transformation static curing equipment for foods and a curing method thereof. A pressure regulation device which is capable of increasing or decreasing pressure in a curing pot is connected onto the curing pot; by utilizing pressure change in the curing pot, the materials to be cured are cured; particularly, when the curing pressure in the curing pot changes from negative pressure to positive pressure, the impact of the curing liquid entering into the materials to be cured is enlarged, so that the speed of the curing liquid permeating into the tissues of the materials to be cured is accelerated, the curing efficiency is improved and the requirements of the production process are satisfied. Moreover, the curing pot is designed into a double-layer structure of a latticed inner cylinder, and latticed separation plates are added in the inner cylinder to divide the inner cylinder into a plurality of communicated curing units, so that the structural strength of the curing pot is effectively improved, the extrusion between the materials to be cured can be decreased and the integrity of the cured materials is kept.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a pressure-variable static pickling device for food and a pickling method thereof. Background technique [0002] Pickling is a key process in food processing. Conventional pickling methods mainly include dry pickling, wet pickling, mixed pickling, salt water injection, etc. Each pickling method has its limitations, such as dry pickling The method will make the product pickled unevenly, lose weight, and have poor color and luster. Although the wet pickling method pickles evenly, if the pickling time is too long, there will be rancidity and fermentation. Mixed pickling can overcome the determination of dry pickling and wet pickling, but the operation is complicated, and the pickling speed still cannot meet the needs of industrialization. The brine injection speed is fast and the yield is high, but the flavor is poor and some products are not allowed to be marinated by injection. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J43/04A23L3/015A23L3/3589A23L3/358
CPCA23L3/015A23L3/358A23L3/3589
Inventor 黄峰张泓张春江胡宏海郭昕张雪陈文波张德权黄艳杰路立立刘倩楠李慧超
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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