CN104256848B - A kind of food transformation static state curing equipment and its method for salting - Google Patents
A kind of food transformation static state curing equipment and its method for salting Download PDFInfo
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- CN104256848B CN104256848B CN201410531491.2A CN201410531491A CN104256848B CN 104256848 B CN104256848 B CN 104256848B CN 201410531491 A CN201410531491 A CN 201410531491A CN 104256848 B CN104256848 B CN 104256848B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3589—Apparatus for preserving using liquids
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a kind of food transformation static state curing equipments and its method for salting, by connecting the regulator that marinated pressure inside the tank can be made to increase or reduce on Jar used for making, marinated material is pickled using the variation of pressure inside the tank, especially when pressure marinated in tank runs to barotropic state from negative pressure state, increase the impact force that pickling liquid enters material to be pickled, and then accelerate the speed that pickling liquid penetrates into material tissue to be pickled, marinated efficiency is improved, the demand of production technology is met.In addition, by set Jar used for making to include latticed inner cylinder double-layer structure, and increase grid-shaped baffle plate inside inner cylinder, inner cylinder is divided into multiple interconnected marinated units, effectively reinforce the structural strength of Jar used for making, and the mutual extrusion between material to be pickled can be reduced, keep the integrality of marinated material.
Description
Technical field
The present invention relates to food processing field more particularly to a kind of food transformation static state curing equipment and its marinated sides
Method.
Background technique
Marinated is a critical process process in food processing, conventional method for salting mainly have dry salting, wet cure,
Mixed marinated, salt water injection etc., every kind of method for salting has its limitation, if dry salting can make product marinated uneven, loses
It is great, color is poor etc..Though wet cure is marinated uniformly, salting period is too long, it will phenomena such as rancid, fermentation occurs.Mixing
It is marinated can overcome it is dry salt down, the determination of wet salting, it is but complicated for operation, while curing speed cannot still reach industrialization demand.Salt water
Injection speed is fast, yield is high, but flavor drop and some products do not allow it is marinated using injection.
To shorten salting period, a series of new method for salting gradually appears, as knead-salting, vacuum curing, high pressure salt down
System, ultrasonic wave auxiliary are marinated etc., and every kind of method has its advantage and disadvantage.It is limited that a kind of effect of method for salting is used alone, in conjunction with making
Become with a variety of methods and accelerates marinated effective way.As vacuum knead-salting method combines the " effect of beating " and " true of machinery
Sky effect ", accelerates the dissolution of muscle protein, improves marinated efficiency, but damage to product shape.It is produced for being adapted to hold
The food of product shape can be integrated using static methods such as vacuum curing, marinated, the ultrasonic wave auxiliary of high pressure.
Summary of the invention
The object of the present invention is to provide a kind of food transformation static state curing equipments and its method for salting, by described in setting
The transformation pressure pattern of curing equipment makes the transformation pressure mould of curing equipment alternately two or more different pressures value
Formula, especially can alternate run positive pressure, negative pressure and normal pressure, make full use of the variation of pressure to increase substantially and treat marinated material
Marinated effect and marinated efficiency, meet the requirement of production technology.
The technical solution of the present invention is as follows:
A kind of food transformation static state curing equipment, wherein include:
Jar used for making comprising the bottom of Jar used for making ontology and inner cylinder, the Jar used for making ontology is equipped at least one air inlet；
The barrel of the inner cylinder and bottom are set as latticed, and the inside that the inner cylinder is set in the Jar used for making ontology is formed inside one
The interconnected double tubular structure in space；
In addition, the direction inside the inner cylinder along the inner cylinder cross section is provided at least one layer of grid-shaped baffle plate, it will be interior
Cylinder is divided at least two interconnected units；
Control system comprising control valve, regulator and control device, the control valve are set on the air inlet
Folding control, the control valve and the regulator communication connection are carried out to air inlet, and receive the finger of the regulator
The folding for realizing at least one air inlet, the regulator and the control device communication connection are enabled, and receives the control
The instruction of device is evacuated or is inflated the variation for realizing the marinated pressure inside the tank to the Jar used for making.
Preferably, in transformation static state curing equipment, the geometric center of the partition is provided with to be used for the food
Reinforce the cross-shape frame of diaphragm structure intensity, the end of the cross-shape frame extends respectively to the edge of the partition；Institute
It states inner cylinder bottom and is provided with the support for being used to support inner cylinder, the height of the support is 2-5cm.
Preferably, in transformation static state curing equipment, the end of the cross-shape frame is respectively set the food
Have a snap ring, the different height of the inner cylinder side wall is provided with the card slot to match with the snap ring, the partition by snap ring with
The cooperation of card slot is removably fixed to height different in the inner cylinder；
In addition, the junction of the end of the snap ring and the cross frame is provided with elastic slice, make snap ring that pop-up be presented
Separator edge and the two states being retracted within separator edge.
Preferably, for the food in transformation static state curing equipment, the Jar used for making further includes can be close with Jar used for making
The sealing cover connect is covered, is provided with the inner cover removably connect with inside drum cover at the top of the inner cylinder, the inner cover is set as latticed.
Preferably, for the food in transformation static state curing equipment, the bottom of the Jar used for making ontology is in concave surface, should
The geometric center of concave surface is additionally provided with drain valve；The air inlet is multiple, and is equipped with the filtering for filtering out sundries in gas
Net.
Preferably, for the food in transformation static state curing equipment, the curing equipment further includes for monitoring
State the pressure gauge of marinated pressure inside the tank size, the pressure gauge and the control device communication connection.
A kind of transformation static state method for salting using food transformation static state curing equipment, wherein including following
Step:
Step 1: material and pickling liquid to be pickled are placed in the Jar used for making, material to be pickled is made to be immersed in pickling liquid
In, and the Jar used for making closing lid is sealed；
Step 2: the pressure value of setting curing equipment, makes the change of at least two different pressures value of alternate run in Jar used for making
Pressure pressure mode, until marinated complete.
Preferably, in the transformation static state method for salting, the pressure in transformation pressure pattern described in step 2 becomes
Change value is greater than or equal to 30kPa.
Preferably, in the transformation static state method for salting, transformation pressure pattern described in step 2 can be according to " negative
The cycle of modes of pressure-normal pressure-positive pressure-normal pressure " carries out, wherein the negative pressure pressure value is greater than or equal to -70kPa, the positive pressure
Pressure value is less than or equal to 160kPa；In addition, the time score that time and normal pressure that the negative pressure and positive pressure are run are run
It Wei 1-2: 1.
Preferably, in the transformation static state method for salting, transformation pressure pattern described in step 2 can also be according to
The cycle of modes of " negative pressure-normal pressure " or " positive pressure-normal pressure " carries out.
The invention has the following advantages: firstly, by connected on Jar used for making can make marinated pressure inside the tank increase or
Reduced regulator is treated marinated material using the variation of pressure inside the tank and is pickled, especially when in tank pickle pressure from
When negative pressure state runs to barotropic state, increases pickling liquid and enter the impact force of material to be pickled, and then accelerate pickling liquid
The speed for penetrating into material tissue to be pickled, improves marinated efficiency, meets the demand of production technology.
Secondly, by opening up air inlet in marinated pot bottom, so that control opening should when pressure inside the tank is negative pressure state
Air inlet, extraneous gas enter Jar used for making, and the air-flow formed from bottom to top passes through pickling liquid, so that pickling liquid rolls in turn more
Uniformly.By set Jar used for making to include latticed inner cylinder double-layer structure, and increase grid-shaped baffle plate inside inner cylinder, will
Inner cylinder is divided into multiple interconnected marinated units, on the one hand effectively reinforces the structural strength of Jar used for making, can fight marinated
On the other hand strong pressure change in tank reduces the mutual extrusion between material to be pickled, and in pickling liquid rolling
The mutual impact between material to be pressed can be effectively reduced in the process, keep the integrality of material.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of food transformation static state curing equipment of the present invention；
Fig. 2 is the structural schematic diagram of inner cylinder of the present invention.
Specific embodiment
It elaborates with reference to the accompanying drawing to the present invention, to enable those of ordinary skill in the art refering to energy after this specification
It is enough to implement accordingly.
As shown in Figure 1, a kind of food transformation static state curing equipment, wherein include:
Jar used for making comprising the bottom of Jar used for making ontology 1 and inner cylinder 2, the Jar used for making ontology 1 is equipped at least one air inlet
Hole 3；The barrel of the inner cylinder 2 and bottom are set as latticed, and the inner cylinder 2 is set in the inside shape of the Jar used for making ontology 1
At the double tubular structure that an inner space is interconnected, pickling liquid is directly added into Jar used for making ontology 1, and material to be pickled is placed
In in inner cylinder 2, pickling liquid is contacted through the mesh of inner cylinder 2 with material to be pickled.On the one hand it can be added using double tubular structure
The structural strength of strong Jar used for making, on the other hand convenient for the pick-and-place of marinated material, and convenient for cleaning.
In addition, the direction of 2 cross section of inner cylinder is provided at least one layer of grid-shaped baffle plate 4 inside the inner cylinder 2, it will
Inner cylinder 2 is divided at least two interconnected units.General settable Multilayer Network trellis partition 4, inner cylinder 2 is divided into multiple
Material to be pickled successively is placed on different partitions 4 by interconnected marinated unit, when use, on the one hand effectively reinforces salting down
The structural strength of tank processed, can fight pressure change strong in Jar used for making, on the other hand reduce between material to be pickled
Mutual extrusion, and mutual impact between material to be pressed can be effectively reduced during pickling liquid rolling, keep object
The integrality of material.
Control system comprising control valve 5, regulator 6 and control device 7, the control valve 5 are set to the air inlet
Folding control, the control valve 5 and 6 communication connection of regulator are carried out to air inlet 3 on hole 3, and receive the pressure regulation
The folding of at least one air inlet 3 of the instruction realization of device 6,7 communication connection of the regulator 6 and the control device, and
The instruction for receiving the control device 7 is evacuated or is inflated the variation for realizing the marinated pressure inside the tank to the Jar used for making.
Relevant parameter, which is arranged, by control device 7 in use can realize respectively to pumping or charge operation is carried out in tank, be pickled with adjusting
The pressure state of cavity.
The bottom setting most important purpose of air inlet 3 of Jar used for making ontology 1 of the present invention is: being negative pressure in Jar used for making
Air inlet 3 is opened when state makes the pickling liquid in tank roll, and the reason of its rolling is extraneous gas using the pressure inside and outside tank
Power difference enters tank body from air inlet 3, forms air-flow from bottom to top, impacts the intracorporal pickling liquid of tank, and then play pickling liquid
The effect stirred evenly also can be such that a certain extent pickling liquid comes into full contact with material to be pickled at the same time.Due at this time
Pressure inside the tank is negative pressure, so when the moment that air inlet is opened is not in the problem of pickling liquid leaks, and replied in tank
Before normal pressure, the control valve 5 at air inlet 3 can be automatically closed under the control of control device 7.The realization of the function is due to salting down
Pressure gauge and control device 7 on tank processed are communication connections, and control device 7 is understood in the tank that reception is detected to pressure gauge
Pressure state data realize that air inlet 3 is closed in control in time according to pressure state data.
With in transformation static state curing equipment, the geometric center of the partition 4 is provided with for reinforcing partition 4 food
The cross-shape frame 8 of structural strength, the end of the cross-shape frame 8 extend respectively to the edge of the partition 4, and formation can
Effectively reinforce the skeleton of 4 mechanical strength of partition；2 bottom of inner cylinder is provided with the support 9 for being used to support inner cylinder 2, the support 9
Height be 2-5cm, the quantity of support 9 is three or three or more, for supportting inner cylinder 2 from 1 bottom of Jar used for making ontology
A certain distance contacts convenient for pickling liquid with the comprehensive of material to be pickled in inner cylinder 2,2 barrel of inner cylinder also with it is marinated
The distance of 2-5cm is provided between 1 side wall of tank ontology.
For the food in transformation static state curing equipment, the end of the cross-shape frame 8 is respectively arranged with snap ring 10,
The different height of 2 side wall of inner cylinder is provided with the card slot to match with the snap ring 10, and the partition 4 passes through snap ring 10 and card
The cooperation of slot is removably fixed to height different in the inner cylinder 2.Partition 4 can be fixed on inner cylinder as needed
Different height in 2, to form different size of marinated unit.
In addition, the snap ring 10 and the junction of the end of the cross frame 8 are provided with elastic slice, snap ring 10 is presented
Pop-up 4 edge of partition and the two states being retracted within 4 edge of partition.When placing partition 4, make snap ring 10 by stirring elastic slice
It is limited within 4 edge of partition, after partition 4 is in place, stirring elastic slice pops up snap ring 10 and enter corresponding card slot
It is interior, so that partition 4 is fixed at the desired position.Snap ring 10 need to only be moved back when taking out partition 4 and be detached from card slot.
The food in transformation static state curing equipment, the Jar used for making further include connect with Jar used for making sealable lid it is close
11 are covered, is provided at the top of the inner cylinder 2 and removably covers the inner cover 12 connect with inner cylinder 2, the inner cover 12 is set as latticed, interior
Lid 12 can be such that material to be pickled is fixed in inner cylinder 2, will not due to pickling liquid rolling and mutually impact.
For the food in transformation static state curing equipment, the bottom of the Jar used for making ontology 1 is in concave surface, the concave surface it is several
What center is additionally provided with drain valve 13, and pickling liquid can be discharged by the drain valve 13 after the completion of marinated, and is in the bottom energy of concave surface
It excludes pickling liquid more thorough, does not remain, and easy cleaning；The air inlet 3 is multiple, and is equipped with for filtering out gas
The filter screen of middle sundries.
For the food in transformation static state curing equipment, the curing equipment further includes for monitoring in the Jar used for making
The pressure gauge of pressure size, the pressure gauge and 7 communication connection of control device, which can be with real-time display Jar used for making
The size of interior pressure can also show that user passes through the need pressure size to be achieved that control device 7 is set, i.e. control device 7
Pressure value set by user can be reached to being evacuated or inflated in tank by control regulator 6.
A kind of transformation static state method for salting using food transformation static state curing equipment, wherein including following
Step:
Step 1: material and pickling liquid to be pickled are placed in the Jar used for making, material to be pickled is made to be immersed in pickling liquid
In, and the Jar used for making closing lid is sealed.The saline solution for being first specifically 15% using concentration pours into marinated as pickling liquid
After in tank ontology 1, it is put into the inner cylinder 2, the material to be pickled that partial size is 8*5*1.5cm then will be cut to and be put into inner cylinder 2,
And pickling liquid is made to be totally submerged material to be pickled, it is respectively that the inner cover 12 of inner cylinder 2 and Jar used for making ontology 1 sealing cover, 11 closing lids is close
Envelope.
Step 2: setting the pressure value of curing equipment by control device 7, make in Jar used for making alternate run at least two not
With the transformation pressure pattern of pressure value, until marinated complete, salting period 6h can be completed marinated.
In the transformation static state method for salting, the change value of pressure in transformation pressure pattern described in step 2 be greater than or
Equal to 30kPa.
In the transformation static state method for salting, transformation pressure pattern described in step 2 can be according to " negative pressure-normal pressure-
The cycle of modes of positive pressure-normal pressure " carries out, wherein the negative pressure pressure value is greater than or equal to -70kPa, the positive pressure pressure value is small
In or equal to 160kPa；In addition, the time that time and normal pressure that the negative pressure and positive pressure are run are run is than being respectively 1-2:
1, transformation frequency is pressure change 8 times in 1 hour, in preferably each pressure-cycling " negative pressure-normal pressure-positive pressure-normal pressure "
Runing time ratio is 2: 1: 2: 1, and both negative pressure state and the runing time of barotropic state were 2 times of normal pressure state runing time.
It can also be carried out according to the cycle of modes of " negative pressure-normal pressure " or " positive pressure-normal pressure ", or according to " negative pressure-positive pressure "
Mode alternately change, transformation static state marinated effect can be played when certain change value of pressure had both been presented.
Specifically, by taking the mode of operation " negative pressure-normal pressure-positive pressure-normal pressure " as an example, described in control device 7 controls first
Regulator 6 makes to operate in negative pressure state in tank to Jar used for making pumping, when the pressure state data for detecting pressure gauge reach
When to marinated negative pressure value set by user, control regulator 6 stops to the air suction process in tank, and keeps the negative pressure state one
It fixes time, in this process, the group of material to be pickled starts to become loose under the action of being woven in negative pressure, and pickling liquid tentatively penetrates into
Material tissue to be pickled；Then control device 7 opens air inlet 3 by control control valve 5, and extraneous gas is made to enter Jar used for making
It is interior, make gradually to reply normal pressure in tank again while making pickling liquid roll, when control device 7 is detected in tank i.e. by pressure gauge
When will reply normal pressure state, it is momentarily turned off air inlet 3, and keep the pressure state certain time, in this process, due to tank
Interior pressure is gradually increased, and pickling liquid is pushed to penetrate into the tissue of material to be pickled.Then, control device 7 continues to control regulator 6
Jar used for making inflation is made to operate in barotropic state in tank, when the pressure state data for detecting pressure gauge reach user's setting
Marinated positive pressure value when, control regulator 6 stops and barotropic state certain time being kept, at this to the charge operation in tank
During a, pressure inside the tank is further gradually increased, so that the impact force that pickling liquid treats marinated material tissue is also gradually increased,
The speed for accelerating pickling liquid infiltration, improves marinated efficiency.Wherein, negative pressure salting period, normal pressure salting period and positive pressure salt down
The length of time processed can be arranged by control device 7.The above process forms a marinated period, in the effect of control device 7
Under can circuit sequentially operation multiple periods, using the variation repeatedly of Jar used for making internal pressure differences promote pickling liquid quickly penetrate into
In the tissue of marinated material, wherein size, the length of salting period of marinated pressure can be arranged by control device 7.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and legend shown and described herein.
Claims (6)
1. a kind of food transformation static state curing equipment characterized by comprising
Jar used for making comprising the bottom of Jar used for making ontology and inner cylinder, the Jar used for making ontology is equipped at least one air inlet；It is described
The barrel of inner cylinder and bottom are set as latticed, and the inside that the inner cylinder is set in the Jar used for making ontology forms an inner space
Interconnected double tubular structure；The bottom of the Jar used for making ontology is in concave surface, and the geometric center of the concave surface is additionally provided with draining
Valve；The air inlet is multiple, and is equipped with the filter screen for filtering out sundries in gas；The Jar used for making further includes and pickles
The sealing cover that tank sealable lid connects, the inner cylinder top are provided with the inner cover removably connect with inside drum cover, and the inner cover is set as
It is latticed；
In addition, the direction inside the inner cylinder along the inner cylinder cross section is provided at least one layer of grid-shaped baffle plate, by inner cylinder point
It is segmented at least two interconnected units；
Control system comprising control valve, regulator and control device, the control valve be set on the air inlet into
Stomata carries out folding control, the control valve and the regulator communication connection, and the instruction for receiving the regulator is real
The folding of at least one existing air inlet, the regulator and the control device communication connection, and receive the control device
Instruction the Jar used for making is evacuated or is inflated the variation for realizing the marinated pressure inside the tank；
Wherein, the geometric center of the partition is provided with the cross-shape frame for reinforcing diaphragm structure intensity, the cross
The end of frame extends respectively to the edge of the partition；The inner cylinder bottom is provided with the support for being used to support inner cylinder, described
The height of support is 2-5cm；
The end of the cross-shape frame is respectively arranged with snap ring, and the different height of the inner cylinder side wall is provided with and the snap ring
The card slot to match, the partition are removably fixed to by snap ring from the cooperation of card slot different in the inner cylinder
Highly；
In addition, the junction of the end of the snap ring and the cross frame is provided with elastic slice, make snap ring that pop-up partition be presented
Edge and the two states being retracted within separator edge.
2. food as described in claim 1 transformation static state curing equipment, which is characterized in that the curing equipment further includes using
In the pressure gauge for monitoring the marinated pressure inside the tank size, the pressure gauge and the control device communication connection.
3. a kind of transformation static state method for salting using food as claimed in claim 1 or 2 transformation static state curing equipment,
It is characterized in that, comprising the following steps:
Step 1: material and pickling liquid to be pickled are placed in the Jar used for making, it is immersed in material to be pickled in pickling liquid, and
The Jar used for making closing lid is sealed；
Step 2: the pressure value of setting curing equipment, makes the transformation pressure of at least two different pressures value of alternate run in Jar used for making
Force mode, until marinated complete.
4. transformation static state method for salting as claimed in claim 3, which is characterized in that in transformation pressure pattern described in step 2
Change value of pressure be greater than or equal to 30kPa.
5. transformation static state method for salting as claimed in claim 4, which is characterized in that transformation pressure pattern described in step 2 is pressed
It is carried out according to the cycle of modes of " negative pressure-normal pressure-positive pressure-normal pressure ", wherein the negative pressure pressure value is greater than or equal to -70kPa, it is described
Positive pressure pressure value is less than or equal to 160kPa；In addition, the time that time and normal pressure that the negative pressure and positive pressure are run are run
Than being respectively 1-2:1.
6. transformation static state method for salting as claimed in claim 4, which is characterized in that transformation pressure pattern described in step 2
According to the cycle of modes of " negative pressure-normal pressure " or " positive pressure-normal pressure " carry out, wherein the negative pressure pressure value be greater than or equal to-
70kPa, the positive pressure pressure value are less than or equal to 160kPa；In addition, time for being run of the negative pressure and positive pressure and normal pressure institute
The time of operation is than being respectively 1-2:1.
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| CN201410531491.2A CN104256848B (en) | 2014-10-10 | 2014-10-10 | A kind of food transformation static state curing equipment and its method for salting |
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| CN201410531491.2A CN104256848B (en) | 2014-10-10 | 2014-10-10 | A kind of food transformation static state curing equipment and its method for salting |
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| CN104997052B (en) * | 2015-08-03 | 2018-05-08 | 江苏茅山人家生态农业有限公司 | A kind of dry-powder air-current method for salting of old goose |
| CN105265590A (en) * | 2015-09-30 | 2016-01-27 | 重庆欣润农业开发有限公司 | Dried bean curd pickling device |
| CN108464468A (en) * | 2017-02-23 | 2018-08-31 | 南宁市富久信息技术有限公司 | A kind of marinated tamarind angle apparatus |
| CN107518348B (en) * | 2017-09-08 | 2020-07-14 | 徐州汇尔康食品有限公司 | Food pickling machine |
| CN109976198B (en) * | 2017-12-27 | 2021-07-30 | 佛山市顺德区美的电热电器制造有限公司 | Control method and system of cooking device, computer equipment and storage medium |
| CN110507177A (en) * | 2018-05-21 | 2019-11-29 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method, cooker and computer readable storage medium |
| CN110236074B (en) * | 2019-05-13 | 2022-04-08 | 中国农业科学院农产品加工研究所 | Pickling, low-temperature stewing and pasteurization system |
| US11584572B2 (en) * | 2019-07-01 | 2023-02-21 | Michael J. Deeb | Pickling device with pressured cavity and related methods |
| CN112385791A (en) * | 2019-08-16 | 2021-02-23 | 湖南农业大学 | Pork curing method and method for accelerating pork curing speed |
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| CN102987447A (en) * | 2012-12-25 | 2013-03-27 | 安徽工贸职业技术学院 | Method and device for pickling salted eggs in pressure circulation manner |
| CN203676040U (en) * | 2014-01-06 | 2014-07-02 | 中国农业科学院农产品加工研究所 | Gradient pressure-change static salting machine |
| CN103948079A (en) * | 2014-05-27 | 2014-07-30 | 温州科技职业学院 | Multifunctional sea cucumber processing device and production line thereof |
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| CN203538338U (en) * | 2013-09-29 | 2014-04-16 | 中国农业科学院农产品加工研究所 | Static variable pressure curing machine for food |
| CN103462195B (en) * | 2013-09-29 | 2016-01-20 | 中国农业科学院农产品加工研究所 | A kind of static transformation curing system |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102987447A (en) * | 2012-12-25 | 2013-03-27 | 安徽工贸职业技术学院 | Method and device for pickling salted eggs in pressure circulation manner |
| CN203676040U (en) * | 2014-01-06 | 2014-07-02 | 中国农业科学院农产品加工研究所 | Gradient pressure-change static salting machine |
| CN103948079A (en) * | 2014-05-27 | 2014-07-30 | 温州科技职业学院 | Multifunctional sea cucumber processing device and production line thereof |
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