Homogenizing low-temperature oven equipment capable of changing tenderness of dried pork slices

Abstract

The homogenizing low-temperature oven equipment capable of changing the tenderness of the dried pork slices comprises an oven body, a hot air opening is formed in the oven body, a center shaft is in driving connection with the interior of the oven body, a baking tray is fixedly installed on the center shaft through a shaft sleeve, and a mold groove is formed in the baking tray through a first baffle and a second baffle. A mounting seat is fixedly mounted in the box body, a front seat is fixedly connected to the mounting seat, a guide rod is slidably mounted on the front seat, a first spring is fixedly connected to the front seat, a movable seat is fixedly connected to the guide rod and the first spring, and a tumbling roller is rotatably mounted on the movable seat; a movable seat state control structure with a trigger type reset unlocking function is arranged between the movable seat and the front seat in a matched manner; the oven disclosed by the invention adopts a low-temperature baking mode, qualified and healthy dried pork slices are produced, the tenderness of the finished dried pork slices can be freely changed, various dried pork slices with different tenderness can be baked at the same time, and the oven has excellent baking performance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a homogenized low-temperature oven device capable of changing the tenderness of pork breast. Background technique [0002] Dried pork is a kind of dried and thin sliced ​​meat product made of pork by slicing, seasoning, marinating, sieving, drying, roasting and other processes. Unique, rich aroma, endless aftertaste, easy to eat and so on. [0003] The tenderness of dried meat has become a key technical problem restricting the development of the dried meat industry. At present, the most commonly used tenderization method is the protease tenderization method, but this method is not suitable to control the degree of enzymatic hydrolysis in the production and processing of dried meat, and it is easy to As a result, the meat is decomposed into a paste, and the juice is lost too much or not decomposed in place during the sieve, and it is not tender; the roasted meat is usuall...

AI Technical Summary

Problems solved by technology

[0003] The tenderness of dried meat has become a key technical issue restricting the development of dried meat industry. The most commonly used tenderization method is protease tenderization method, but this method is not suitable for controlling the degree of enzymatic hydrolysis in the production and processing of dried meat. As a result, the meat is decomposed into paste, and the juice is lost too much or not decomposed in place during the sieve and is not tender; the temperature of roasting dried meat is usually above 200°C. High temperature roasting will produce toxic and harmful substances, and the nutritional value will decrease. The product has the problems of easy oil production, low water content, hard taste and low yield

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