CN207836694U - A kind of Spiced beef injection salting apparatus - Google Patents
A kind of Spiced beef injection salting apparatus Download PDFInfo
- Publication number
- CN207836694U CN207836694U CN201720464775.3U CN201720464775U CN207836694U CN 207836694 U CN207836694 U CN 207836694U CN 201720464775 U CN201720464775 U CN 201720464775U CN 207836694 U CN207836694 U CN 207836694U
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- CN
- China
- Prior art keywords
- cure
- tank
- pricker
- spiced beef
- pickling pool
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The utility model belongs to Meat processing technical field, and in particular to a kind of Spiced beef injection salting apparatus, including injection pickling pool, cure tank, it is characterised in that：The side wall of injection pickling pool is provided with heating layer, and injection pickling pool bottom is provided with pricker, and the through-hole of transmission cure is distributed with by being connected to the middle lower section of cure tank into pipe in pricker on pricker, into pipe on be additionally provided with charging pump；The bottom of injection pickling pool is also connected to the middle top of cure tank by effuser, and filter and static tank are provided on effuser.The utility model has the beneficial effects that traditional dry salting and wet cure are combined by device, using the method for dry and wet set, Spiced beef outer layer is dry to salt down, and internal layer is inserted by the diapirism of pricker inside Spiced beef, feed cure, the liquid tension for overcoming traditional approach wet cure to be formed on Spiced beef surface spreads convenient for the inside of cure, it is good to pickle effect, improve taste, reduce salting period, it is efficient, it is conducive to realize industrialized production.
Description
Technical field
The utility model belongs to Meat processing technical field, and in particular to a kind of Spiced beef injection salting apparatus.
Background technology
Beef is rich in protein, and amino acid ratio of components beef is needed closer to human body, body resistance against diseases can be improved, to life
Long development and postoperative, the people of aftercare loses blood in supplement, repair tissue etc. is particularly suitable, severe winter eat beef can warm stomach,
It is the good merchantable brand in the season；Beef has the effect of tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst,
The people for being suitable for hidden, body void of breathing hard under gas, soreness of bones and muscles, anaemia prolonged illness and yellow dizzy people in face is edible；Buffalo meat energy tocolysis is mended
God, QI invigorating during Carnis Bovis seu Bubali can pacify, strengthen muscles and bones at strengthening spleen and nourishing stomach.
Currently, there are mainly two types of the method for salting of Chinese halogen meat products：1. dry salting, i.e., by tune such as salt, fragrance colour formers
Taste product are coated onto beef surface and are pickled, salting period 15 days~20 days.2. wet cure will after being watered flavouring
Beef, which is put into, wherein to be pickled.Salting period 15 days or so.During shortening, operating personnel's warp of oneself in
It tests, after addition seasoning boils in long-used soup in pot, the beef pickled is added and carries out shortening.Its defect is mainly manifested in：1、
Make seasoning marinated from the infiltration of meat portion appearance, meat piece surface and internal flavor are uneven, and unstable quality, color development are uneven, salt down
Time processed is longer.2, operating personnel's experience is inconsistent, and taste is different, causes beef saline taste, flavor difference after shortening.
Invention content
The utility model is mentioned above in order to solve the problems, such as, makes up the deficiency of traditional technology, provides a kind of Spiced beef system
Make method and injection salting apparatus used, nutrient health reduces salting period, improves the stability of quality, the halogen ox after shortening
Meat color development is uniform, and inside and outside flavor is consistent, taste is excellent, realizes industrialized production.
The utility model is achieved by the following technical solution：
A kind of Spiced beef injection salting apparatus, including injection pickling pool, cure tank, it is characterised in that：Inject pickling pool
Side wall is provided with heating layer, and injection pickling pool bottom is provided with pricker, and pricker is connected to the middle lower section of cure tank by entering pipe,
Be distributed on pricker transmission cure through-hole, into pipe on be additionally provided with charging pump；The bottom of injection pickling pool also passes through outflow
Pipe is connected to the middle top of cure tank, and filter and static tank are provided on effuser.
The cure tank is both provided with window with static tank.
The injection pickling pool is provided with the arc lid for matching size.
The utility model has the beneficial effects that traditional dry salting and wet cure are combined by device, using dry and wet set
Method, Spiced beef outer layer is dry to salt down, and internal layer is inserted by the diapirism of pricker inside Spiced beef, is fed cure, is overcome tradition
The liquid tension that mode wet cure is formed on Spiced beef surface spreads convenient for the inside of cure, and marinated effect is good, improves taste,
Reduce salting period, it is efficient, it is conducive to realize industrialized production.
Description of the drawings
The utility model will be further described below with reference to the accompanying drawings.
Fig. 1 is the structural schematic diagram that the utility model injects pickling machine.
In figure, 1 lid, 2 injection pickling pools, 3 prickers, 4 heating layers, 5 charging pumps, 6 cure tanks, 7 filters, 8 is static
Tank, 9 enter pipe, 10 effusers.
Specific implementation mode
Attached drawing is a kind of specific embodiment of the utility model.
The Spiced beef of the utility model injects salting apparatus, including injection pickling pool 2, cure tank 5, it is characterised in that：Note
The side wall for penetrating pickling pool 2 is provided with heating layer 4, and 2 bottom of injection pickling pool is provided with pricker 3, and pricker 3 into pipe by being connected to
The through-hole of transmission cure is distributed on pricker 3 for the middle lower section of cure tank 6, into pipe 9 on be additionally provided with charging pump 5；Injection is marinated
The bottom in pond 2 is also connected to the middle top of cure tank by effuser 10, and filter and static tank are provided on effuser 10.Institute
The cure tank stated is both provided with window with static tank.3. Spiced beef according to claim 1 injects salting apparatus,
It is characterized in that：The injection pickling pool is provided with the arc lid for matching size.
Traditional dry salting and wet cure are combined by device, and using the method for dry and wet set, Spiced beef outer layer is dry to salt down, interior
Layer is inserted by the diapirism of pricker inside Spiced beef, is fed cure, is overcome traditional approach wet cure in Spiced beef surface shape
At liquid tension, convenient for cure inside spread, pickle effect it is good, improve taste, reduce salting period, it is efficient, profit
In realization industrialized production.
Claims (3)
1. a kind of Spiced beef injects salting apparatus, including injection pickling pool, cure tank, it is characterised in that：Inject the side of pickling pool
Wall is provided with heating layer, and injection pickling pool bottom is provided with pricker, and pricker is connected to the middle lower section of cure tank, thorn by entering pipe
Be distributed on needle transmission cure through-hole, into pipe on be additionally provided with charging pump；The bottom of injection pickling pool also passes through effuser
It is connected to the middle top of cure tank, filter and static tank are provided on effuser.
2. Spiced beef according to claim 1 injects salting apparatus, it is characterised in that：The cure tank and static tank are equal
It is provided with window.
3. Spiced beef according to claim 1 injects salting apparatus, it is characterised in that：The injection pickling pool is provided with
Match the arc lid of size.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201720464775.3U CN207836694U (en) | 2017-04-28 | 2017-04-28 | A kind of Spiced beef injection salting apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201720464775.3U CN207836694U (en) | 2017-04-28 | 2017-04-28 | A kind of Spiced beef injection salting apparatus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN207836694U true CN207836694U (en) | 2018-09-11 |
Family
ID=63424756
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201720464775.3U Active CN207836694U (en) | 2017-04-28 | 2017-04-28 | A kind of Spiced beef injection salting apparatus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN207836694U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050822A (en) * | 2019-05-13 | 2019-07-26 | 湖南文理学院 | A kind of salting apparatus and its method shortening the pickled product production cycle |
| CN115644366A (en) * | 2022-11-12 | 2023-01-31 | 湖北周黑鸭食品工业园有限公司 | Production process of spicy duck accessories |
-
2017
- 2017-04-28 CN CN201720464775.3U patent/CN207836694U/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050822A (en) * | 2019-05-13 | 2019-07-26 | 湖南文理学院 | A kind of salting apparatus and its method shortening the pickled product production cycle |
| CN110050822B (en) * | 2019-05-13 | 2022-03-11 | 湖南文理学院 | Pickling device and method for shortening production period of pickled products |
| CN115644366A (en) * | 2022-11-12 | 2023-01-31 | 湖北周黑鸭食品工业园有限公司 | Production process of spicy duck accessories |
| CN115644366B (en) * | 2022-11-12 | 2024-01-30 | 湖北周黑鸭食品工业园有限公司 | Production process of spicy duck accessory |
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