Meat soaking machine

Abstract

The invention relates to a meat soaking machine and a quick pickling method thereof. Firstly, cleaned meat to be prickled is placed in a production kettle for depressurization treatment, water in thebody and surface of the meat to be prickled quickly evaporates in a low pressure state and is extracted at the same time to realize the rapid draining of the product to be prickled, in a high pressurestate, a pickling material quickly penetrates into the meat to be pickled, so that the meat to be pickled quickly reaches the set requirement, so that the pickling speed is improved, and the efficiency is improved. The invention also provides a pickling kettle with pressure-increasing and pressure-reducing devices so as to ensure the implementation of the rapid pickling method. The meat soaking machine has the advantages of being scientific and reasonable in structure, wide in application range and suitable for pickling various types of meat; the pickled material has the advantages of short draining time, fast soaking speed, high pickling efficiency and the like.

Description

technical field [0001] The invention relates to a meat pickling machine, in particular to a fast and efficient juice pickling machine, and also to a quick pickling method for meat. It belongs to the technical field of mechanical manufacturing. Background technique [0002] Food processing is a complex process, and poultry processing is even more complex. It is first butchered, eviscerated, decapitated and clawed, then washed and drained. If it is to be marinated, it should also be soaked in the soaking liquid. There are many defects in the above-mentioned process. First, it takes a long time to wash and drain. Usually, after the poultry is cleaned, it is hung under the hanging wire to evaporate and dry naturally. The evaporation time is relatively long. Bacteria in the air pollute the poultry meat; second, the pickling cycle is too long, and the poultry meat is often soaked in the soaking liquid for several days, so that the deep meat can also be tasty; third, it occupies...

AI Technical Summary

Problems solved by technology

There are many defects in the above-mentioned process. First, it takes a long time to wash and drain. Usually, after the poultry is cleaned, it is hung under the hanging wire to evaporate and dry naturally. The evaporation time is relatively long. Bacteria in the air pollute the poultry meat; second, the pickling cycle is too long, and the poultry meat is often soaked in the soaking liquid for several days, so that the deep meat can also be tasty; third, it occupies a lot of space and investment , due to the long marinating time, more containers are needed, which will inevitably require a larger site and more containers

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