A meat marinator that spreads salt evenly

Abstract

The invention discloses a meat curing machine capable of uniformly applying salt, which comprises: a feed trough; a discharge trough; The left and right sides of the trough; any salt wiping mechanism includes toothed rollers, transmission belts, and a salt spreader; the pickling tank is located under the discharge chute; two fixed brackets, one salt wiping mechanism corresponds to a fixed bracket, and any The fixed bracket includes a pair of fixed plates, fixed rods and connecting rods. The invention completes the highly efficient and even salting process on the meat pieces by designing a rolling salt spreading mechanism, greatly improves the work efficiency, improves the delicate taste of the cured meat, and prolongs the shelf life of the cured meat.

Description

technical field [0001] The invention relates to the field of animal product processing. More specifically, the present invention relates to a meat curing machine that can spread salt evenly. Background technique [0002] With the rapid development of social economy, people's requirements for living standards have also been greatly improved, and people are paying more and more attention to the enjoyment of life. Especially the green and environment-friendly diet, in addition to satisfying the necessary nutrition, is more and more pursuing the taste of food, and cured meat has become one of the most popular flavor foods for the public. [0003] Cured meat needs to be marinated for fresh meat, and salting is one of the most important processes during the marinating process; when curing meat, the meat is usually cut into pieces of comparable size, and during the marinating process, usually Sprinkle a layer of edible salt on the surface of the meat. Most of the existing operati...

AI Technical Summary

Problems solved by technology

[0003] Cured meat needs to be marinated for fresh meat, and salting is one of the most important processes during the marinating process; when curing meat, the meat is usually cut into pieces of comparable size, and during the marinating process, usually Sprinkle a layer of edible salt on the surface of the meat. Most of the existing operations are manual operations. First, sprinkle salt on one surface of the meat and wipe it back and forth, then reverse the meat and sprinkle salt and wipe on the other surface. The efficiency is low, and the most important thing is that the uniformity of salting is poor, which affects the taste of cured meat and greatly shortens the shelf life of cured meat

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