CN106376966A - Method of using dry salt pickling barrel to pickle food - Google Patents
Method of using dry salt pickling barrel to pickle food Download PDFInfo
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- CN106376966A CN106376966A CN201610770713.5A CN201610770713A CN106376966A CN 106376966 A CN106376966 A CN 106376966A CN 201610770713 A CN201610770713 A CN 201610770713A CN 106376966 A CN106376966 A CN 106376966A
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- food
- curing vat
- dry salt
- pickling
- barrel
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Abstract
The invention discloses a method of using a dry salt pickling barrel to pickle food. According to the method, an expandable inflatable cylinder expands in a pickling barrel, a pressure is generated, the food in the pickling barrel is tightly pressed by the expanding pressure generated by the inflatable cylinder, and thus the pickling time is largely shortened. Furthermore, duo to the self gravity of the food in the pickling barrel, the upper food directly presses the lower food, the pressure difference between the upper part and the lower part is great; the pickling barrel is a round barrel, and during the pickling period, the upper position and lower position of the pickling barrel can be conveniently rotated by hands so as to solve the abovementioned technical problem. The expandable inflatable cylinder is made of an elastic rubber material, and is convenient to install and inflate, and moreover, the food in the pickling barrel can be evenly pressed.
Description
Technical field
The present invention relates to food processing field is and in particular to a kind of method of dry salt curing vat cure foods.
Background technology
Pickled products have local flavor and the mouthfeel of uniqueness, have very big domestic and international market.
The basic process that food is pickled includes the maturation process of salting process and curing food, and salting just refers to food raw material
Contact with solid Sal, or be immersed in saline solution, Sal penetrates into in raw material, simultaneously because the effect of osmotic pressure, in raw material
Moisture gradually ooze out, thus reducing the water activity of raw material.Generally pace of change is mainly affected by salt dosage, and salt dosage is got over
Many, seepage velocity and infiltration capacity bigger.Salting for a period of time after, inside and outside raw material, brine concentration can reach balance, Sal and water
Interpenetrating between point just stops, and just reaches salting equilibrium.The maturation stage refers to that protein is decomposed in the presence of endogenous enzymes
Small peptide, free amino acid and amine, the soluble component dissolution that muscle produces simultaneously.These material compositions not only affect microorganism
Breeding, and affect the local flavor of curing food.Such as, in salting process, initially ooze out is free water to cured fish, when Sal is molten
After the protein-colloid of structure of fish muscle is destroyed by liquid, or fish body endogenous proteinase is by after protein water, and former combination divides in protein
Part on son reforms into free water also to oozing out in vitro with reference to water.
Dry salting refers to directly remove appropriate crystalline state Sal on food raw material surface（Dry salt）The side pickled
Method.Dry salt down during, in the presence of the osmotic pressure of Sal and its moisture absorption, Sal can absorb the moisture within cure foods raw material
Form salt solution（Salt）, curing agent in salt pass through diffusion to food raw material body internal penetration.But salt down because dry
It is slowly to ooze out by raw tissue liquid that the saline of method is formed, and during beginning, salinity is slower to food raw material body internal penetration, so,
Pickle required time longer.
Dry salting is easy and simple to handle；The advantages of food raw material dehydration efficiency high, and also can inhale during the dissolving of substantial amounts of Sal
Receive heat, also can reduce fish body temperature, therefore, be not easy to produce corruption in salting process using dry salt method cure foods.
But dry salting saline is formed needs certain time, top food raw material is big with air contact area, is susceptible to
Fat oxidation, and in the presence of metal ion, accelerate fat oxidation, easily cause " rusting " phenomenon.Dry salting exists
During using bulk container salting, in container, the dry salt thawing time on upper strata is longer than bottom, the salting of levels food raw material
Degree is unable to uniformity because of the pressure difference within container, and the prolongation with salting period, the liquid on upper strata in container
The concentration that bulk concentration can become lower floor in container is low, causes to pickle uneven, and the food raw material of lower floor is subject to the salting time
Early than upper strata；Dry salting also exist with salt uneven when, the infiltration easily producing Sal is uneven, Sal infiltration when easily giving birth to
Stay on raw-food material speckle, due to strong dehydration cause the degraded appearance of food raw material the shortcomings of.Reduce value of the product；If
In order to pickle uniformly, periodically manually be stirred the raw-food material in container, a large amount of manpowers and time can be expended, and easily make
Become growing of Putrefying bacteria.The mechanization level of enterprise of this dry salting is not also high at present.
Content of the invention
Solve above-mentioned technical problem, inventor has invented a kind of structure of offer simply, can make the dry salt of food
Pickle uniformly abundant, reduce salting period, improve the food dry salt curing vat pickling quality, local flavor.Set on described curing vat
Put sealed platform cover；Described curing vat is circular staving；In described curing vat, setting expands inflator pump, in the appearance of curing vat
The air inlet switch that face arranges cock of water drain and connects inflator pump for air pump air inlet pipe；Vibrations are also set up on described curing vat
Device, described curing vat arranges water proof switch；Setting piezometer inside described curing vat.Described expansion inflator pump is fixed
In sealed platform cover.Described expansion inflator pump cylinder adopts elastic rubber material to make.
The present invention is the method for above-mentioned dry salt curing vat cure foods, comprises the following steps：
1, open the lid of dry salt curing vat,
2, the salted food of treated needs is stacked into dry salt curing vat with dry salt deposit；
3, cover the sealed platform cover of dry salt curing vat；
4, air pump is connected the air inlet switch expanding inflator pump, opens the cock of water drain on curing vat and air inlet switch；
5, inflation, so that expansion inflator pump is expanded；
6, close air inlet switch and cock of water drain；
7, starting shock device；
8, rotate curing vat to 90 degree；
9, close electromagnetic shaker,
10, open lid, take out and pickle the food completing；
As the correction of further technology, the cure foods moisture according within curing vat and the practical situation of pressure, recycle
The step 7 of this method, 8,9 steps；Pickle to food and complete.
Technical scheme：1, by expanding the pressure expanding generation in curing vat for the inflator pump, make in curing vat
The food in portion can be compacted by the inflator pump bulbs of pressure；Thus substantially reducing salting period.2, the food in curing vat
Product, due to the action of gravity of itself, the food on top is directly pressed onto bottom food, and the pressure differential that therefore top and bottom are subject to is non-
Chang great, because described curing vat is circular staving, can facilitate the upper-lower position of the hand rotation curing vat when pickling；With
Solve above-mentioned technical problem.And expand inflator pump cylinder and adopt elastic rubber material to make, conveniently install and inflate, and can
Make the food pressure in curing vat uniform.
Patent of the present invention additionally provides an original invention it is simply that arranging electromagnetic shaker, salting down in food in curing vat
During system, increase vibrations operation, effect in pickling for this originality invention is：One, when being pickled due to dry salt, do
Salt is not easy to melt, and dry salt will release could lentamente to be dissolved after combining with the moisture of food product, increases electromagnetic shaker
Vibrations program, the moisture of food product can be accelerated to release, two, vibrations can accelerate dry salt shock motion in releasing moisture
And accelerate to melt speed；Three, salinity can be accelerated to portion's seepage velocity in food raw material body；Four, vibrations can solve to pickle
In container, overall strength of fluid is uneven, causes to pickle uneven technical problem；Five, vibrations can solve dry salting and pickle
When, in container possibly for raw material with salt uneven when, the uneven technical problem of the Sal infiltration easily producing, six, shake
Dynamic when can solve dry salting and pickling, speckle is easily stayed during Sal infiltration on food raw material, life is caused due to strong dehydration
The shortcomings of degraded appearance of raw-food material.And therefore break technology barriers, started and pickle the beginning.
Curing vat of the present invention is circular staving；On the basis of facilitating hand rotation curing vat, salted down using supercharging
Technology processed, and make two-way interaction, cure foods can be made fully to be compacted under external force extruding；Simultaneously invention increases
The vibrations of electromagnetic shaker, are combined with each other with above-mentioned technology, make cure foods in the presence of shaking force, are pressed further by pickling
Space between food, increases the compactness of dry salt and food, reduces dry salt food and air contact；Especially pickling early stage,
The breeding of the Putrefying bacteria that solution produces because of food and air contact；Above-mentioned technology is used in combination simultaneously, accelerates cure foods
Moisture release, accelerate salinity to portion's seepage velocity in cure foods body；Shorten salting period, curing food is greatly improved
Quality and local flavor.
Brief description
The present invention will be further described in detail below in conjunction with the accompanying drawings.
Fig. 1 is the curing vat structural representation of the present invention.
1, curing vat, 2, inflator pump, 3, sealed platform cover；4, cock of water drain, 5, air inlet switch, 6, electromagnetic shaker, 7, piezometer.
Specific embodiment
Found out by accompanying drawing, dry salt curing vat 1 used in the present invention, 1 setting sealed platform cover 3 on described curing vat；Institute
Setting in the curing vat 1 stated expands inflator pump 2, arranges cock of water drain 4 in the outer surface of curing vat 1 and is used for air pump air inlet pipe even
Connect the air inlet switch 5 of inflator pump；Electromagnetic shaker 6 is also set up on described curing vat.Described curing vat 1 is circular staving；Described
Electromagnetic shaker 6 be arranged in inflator pump 2.Described inflator pump 2 is arranged on sealed platform cover 3, and described inflator pump 2 cylinder adopts
Elastomeric material makes.The described internal setting piezometer 7 of curing vat 1.
A kind of method of dry salt curing vat cure foods, comprises the following steps：
1, open the lid of dry salt curing vat,
2, the salted food of treated needs is stacked into dry salt curing vat with dry salt deposit；
3, cover the sealed platform cover of dry salt curing vat；
4, air pump is connected the air inlet switch expanding inflator pump, opens the cock of water drain on curing vat and air inlet switch；
5, inflation, so that expansion inflator pump is expanded；
6, close air inlet switch and cock of water drain；
7, starting shock device；
8, rotate curing vat to 90 degree；
9, close electromagnetic shaker,
10, open lid, take out and pickle the food completing；
Cure foods moisture according within curing vat and the practical situation of pressure, this method can recycle described step 7,
8、9；Pickle to food and complete.
Curing vat of the present invention is circular staving；On the basis of facilitating hand rotation curing vat, salted down using supercharging
Technology processed, and make two-way interaction, cure foods can be made fully to be compacted under external force extruding；Simultaneously invention increases
The vibrations of electromagnetic shaker, are combined with each other with above-mentioned technology, make cure foods in the presence of shaking force, are pressed further by pickling
Space between food, increases the compactness of dry salt and food, reduces dry salt food and air contact；Especially pickling early stage,
The breeding of the Putrefying bacteria that solution produces because of food and air contact；Above-mentioned technology is used in combination simultaneously, accelerates cure foods
Moisture release, accelerate salinity to portion's seepage velocity in cure foods body；Shorten salting period, curing food is greatly improved
Quality and local flavor.
Claims (1)
1. a kind of method of dry salt curing vat cure foods, comprises the following steps：
1, open the lid of dry salt curing vat,
2, the salted food of treated needs is stacked into dry salt curing vat with dry salt deposit；
3, cover the sealed platform cover of dry salt curing vat；
4, air pump is connected the air inlet switch expanding inflator pump, opens the cock of water drain on curing vat and air inlet switch；
5, inflation, so that expansion inflator pump is expanded；
6, close air inlet switch and cock of water drain；
7, starting shock device；
8, rotate curing vat to 90 degree；
9, close electromagnetic shaker,
10, open lid, take out and pickle the food completing；
Cure foods moisture according within curing vat and the practical situation of pressure, this method can recycle described step 7,
8、9；Pickle to food and complete.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610770713.5A CN106376966A (en) | 2016-08-31 | 2016-08-31 | Method of using dry salt pickling barrel to pickle food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610770713.5A CN106376966A (en) | 2016-08-31 | 2016-08-31 | Method of using dry salt pickling barrel to pickle food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106376966A true CN106376966A (en) | 2017-02-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610770713.5A Pending CN106376966A (en) | 2016-08-31 | 2016-08-31 | Method of using dry salt pickling barrel to pickle food |
Country Status (1)
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| CN (1) | CN106376966A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273590A (en) * | 2020-09-23 | 2021-01-29 | 兰州山大工贸有限公司 | Roasting method for softening mutton crisps |
-
2016
- 2016-08-31 CN CN201610770713.5A patent/CN106376966A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273590A (en) * | 2020-09-23 | 2021-01-29 | 兰州山大工贸有限公司 | Roasting method for softening mutton crisps |
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Application publication date: 20170208 |