Meat product low-sugar fumigation and boiling processing equipment with spectral temperature recognition

Abstract

The invention discloses meat product low-sugar fumigation and boiling processing equipment for with spectral temperature recognition. The equipment comprises a tank body and a placing rack, wherein the upper end of the tank body fixedly sleeves a steam pipe; the upper end of the tank body is adhered with a heat insulation pad; the upper end of the heat insulation pad is fixedly connected to a motor; the lower end of the motor is provided with a rotating shaft; the lower end of the rotating shaft is connected to a first gear through a key; the left side of the first gear engages with a second gear; and the second gear fixedly sleeves a rotating pipe. The rotating pipe drives a steam spraying pipe and nozzles to rotate to fumigate the meat product on the placing rack, and the meat fumigationon placing plates of different layers is realized through the cooperation of connecting pipes and square pipes, so that the fumigation is more uniform, the fumigation effect is better. The placing rack is convenient to transfer, so that the meat products are convenient to transfer quickly.

Description

technical field [0001] The invention relates to the field of meat product processing, more specifically, to a low-sugar meat product smoking and cooking equipment with spectral identification temperature. Background technique [0002] Meat food has always been one of people's favorite foods, and its dehydration and drying is the earliest method of processing and storing meat, especially the meat sausage, jerky and meat floss prepared by traditional Chinese techniques, which have simple processing methods and are easy to store. It has the advantages of convenient storage, transportation and consumption. In order to pursue the taste and senses, the meat products on the market now add too much sugar to the products. Excessive intake of sugar will cause harm to the human body and easily lead to obesity, high blood pressure, cardiovascular and other diseases. [0003] At present, most meat products are processed by low-sugar smoking, and smoked meat products need to be processed...

AI Technical Summary

Problems solved by technology

However, when the steam released by the traditional cooking tank is used to smoke and cook the meat products, the meat products are not evenly smoked because of the multi-layered meat products. easy transfer

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