CN111602706A - Air-dried meat preparation method based on vacuum drying - Google Patents
Air-dried meat preparation method based on vacuum drying Download PDFInfo
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- CN111602706A CN111602706A CN202010338871.XA CN202010338871A CN111602706A CN 111602706 A CN111602706 A CN 111602706A CN 202010338871 A CN202010338871 A CN 202010338871A CN 111602706 A CN111602706 A CN 111602706A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 111
- 238000001291 vacuum drying Methods 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000005520 cutting process Methods 0.000 claims abstract description 19
- 238000001125 extrusion Methods 0.000 claims abstract description 16
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 230000008014 freezing Effects 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 6
- 241001494479 Pecora Species 0.000 claims abstract description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000011089 carbon dioxide Nutrition 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000013622 meat product Nutrition 0.000 claims description 4
- 210000003141 lower extremity Anatomy 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000012545 processing Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 description 7
- 230000003647 oxidation Effects 0.000 description 7
- 238000007254 oxidation reaction Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
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- 230000002035 prolonged effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
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- 239000002023 wood Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/0006—Cutting or shaping meat
- A22C17/002—Producing portions of meat with predetermined characteristics, e.g. weight or particular dimensions
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/0093—Handling, transporting or packaging pieces of meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Wood Science & Technology (AREA)
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- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of air-dried meat based on vacuum drying, belonging to the field of food processing, and the preparation method of air-dried meat based on vacuum drying comprises an extrusion cutter, and the using method comprises the following steps: the preparation method comprises the steps of cutting fresh meat into meat strips with the width of 4cm through an extrusion cutter, preparing the fresh meat strips, cleaning and draining the fresh meat, cutting the fresh sheep ham meat into strips, placing the strips in a refrigerator for freezing for 24 hours, or quickly freezing the meat strips through dry ice, and then drying the frozen meat strips for 12 hours at the temperature of 20-25 ℃ and under the vacuum degree of 0.07-0.08 MPa.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of air-dried meat based on vacuum drying.
Background
Air-dried meat is a meat product obtained by pickling (or not pickling) frozen or fresh meat, then air-drying the meat in a well-ventilated air-drying environment, and then cooking (or not cooking), and can be classified into air-dried cooked meat or air-dried raw meat according to whether the meat is cooked or not. The air-dried meat in China has the characteristics of wide distribution, long history, various types and the like, and the air-dried meat in different regions has various regional characteristics. The inner Mongolia area is mainly in animal husbandry, so that the local area is mainly air-dried beef and mutton, the traditional inner Mongolia air-dried beef is mainly made of mutton and beef, the fresh meat is removed from muscle and peeled and hung on a cool and ventilated wood frame along with the reduction of the temperature in winter, and the meat is dried through the dissipation and evaporation of moisture.
The air-dried meat has the characteristics of rich nutrition, convenience in carrying, long preservation time, unique flavor and the like, and is popular with consumers, so the consumption demand of the air-dried meat is continuously increased. At present, the production and processing of air-dried meat in many areas are mainly conducted in manual workshops, such as the air-dried mutton in the Qinqu pasture area in inner Mongolia Wulat, and the air-dried meat is made from about 10 months to about 11 months in each year according to local weather conditions. After the Mongolian sheep is slaughtered, mutton is cut into meat strips with the width of about 4cm, the meat strips are hung in a ventilating and light-shading place for smoking treatment, the production is finished after about 10-15 days, finished products are obtained, the finished products are not treated after processing, the finished products are packaged conventionally, excessive oxidation of protein and fat is easily caused, the edible quality of the products is even affected, the processing time is long, and large-scale industrial production cannot be realized. At present, the research on the storage aspect of air-dried meat is less, and the quality and oxidation problems of the traditional air-dried meat need to be solved urgently. Therefore, in view of the existing problems, it is necessary to find a new drying method for air-dried meat to provide a theoretical basis for the improvement of the quality of air-dried meat and the development of industrialization.
Disclosure of Invention
1. Technical problem to be solved
Aiming at the problems in the prior art, the invention aims to provide a preparation method of air-dried meat based on vacuum drying, which can realize the synergistic treatment of freezing and vacuum drying, greatly shorten the preparation period of the air-dried meat, improve the oxidation stability of the air-dried meat, prolong the storage period and improve the quality of the air-dried meat, and the freezing and vacuum drying treatment controls the drying temperature to be at room temperature and utilizes the vacuum degree to lose the water in the meat.
2. Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions.
A preparation method of air-dried meat based on vacuum drying comprises an extrusion cutter, and the use method comprises the following steps:
s1, cutting fresh meat into meat strips with the width of 4cm by an extrusion cutter to prepare fresh meat strips, cleaning the fresh meat and draining;
s2, cutting fresh sheep hind leg meat into strips, and then placing the strips in a refrigerator for freezing for 24 hours, or quickly freezing the meat strips through dry ice;
s3, drying the frozen meat strips for 12h under the conditions that the temperature is 20-25 ℃ and the vacuum degree is 0.07-0.08 MPa, and circulating for a plurality of times until the moisture content reaches about 30 +/-1 percent to obtain the air-dried meat product.
Further, the outer end of extrusion cutterbar is equipped with the shell, a plurality of electric putter of inner wall fixedly connected with of shell, it is a plurality of electric putter's lower extreme fixedly connected with fixed plate, a plurality of evenly distributed's of lower extreme fixedly connected with kicking block of fixed plate, the inside of shell is equipped with fixed frame, a plurality of blades of fixedly connected with between the inner wall of fixed frame, fixed frame is located the downside of kicking block, is convenient for accurate cutting the meat strip for the meat strip size equals, is convenient for better carry out the air-drying and handles.
Further, the outer end of the interior outer wall of drive belt and gyro wheel has all been dug anti-skidding line, the anti-skidding line phase-match of drive belt inner wall and gyro wheel outer end is effectual conveys the fresh meat to the discharge gate through the drive belt, and prevents to skid between drive belt and the gyro wheel.
Further, the inner wall of shell is opened chisel and is had a pair of spout, and is a pair of the equal sliding connection in inside of spout has the slider, and is a pair of fixed frame fixedly connected with between the slider, fixed frame and kicking block correspond from top to bottom when the extrusion cutterbar damages, are convenient for maintain fixed frame and change.
Further, the lower extreme of fixed frame is equipped with a pair of roller bearing, and is a pair of the both ends of roller bearing all are connected, and are a pair of with the inner wall rotation of shell the upper end fixedly connected with gyro wheel of roller bearing, the outer end parcel of gyro wheel has the conveyer belt, the outer end fixedly connected with motor of shell, the output of motor and the left end fixed connection of roller bearing pass through the conveyer belt conveying, effectual improvement cutting efficiency with the meat strip that the cutting is good.
Further, the right-hand member fixedly connected with magnetic sheet of fixed frame, the inner wall fixedly connected with spout of shell, spout and magnetic sheet are located same horizontal plane, right-hand member fixedly connected with magnet, magnet and magnetic sheet adsorb each other, and effectual messenger adsorbs each other between fixed frame and the shell and prevents to drop.
Further, the inner wall and the upper end of fixed frame have all been dug the sliding tray, the sliding tray is L shape, the both ends fixedly connected with sliding block of blade, the upper end sliding connection of sliding tray has the regulating block, is convenient for when the meat strip of cutting difference, is convenient for adjust the distance between the blade.
Further, both ends are cut respectively and are had feed inlet and discharge gate about the shell, the lower extreme fixedly connected with support column of discharge gate, the upper end fixedly connected with extension plate of support column makes the better outside of conveying to the shell of the meat strip that the cutting is good, prevents that the meat strip from piling up in discharge gate department.
3. Advantageous effects
Compared with the prior art, the invention has the advantages that:
(1) the scheme can greatly shorten the preparation period of the air-dried meat by the synergistic treatment of freezing and vacuum drying, improve the oxidation stability of the air-dried meat, and achieve the purposes of prolonging the storage period and improving the quality of the air-dried meat.
(2) The outer end of extrusion cutterbar is equipped with the shell, a plurality of electric putter of inner wall fixedly connected with of shell, a plurality of electric putter's lower extreme fixedly connected with fixed plate, a plurality of evenly distributed's of lower extreme fixedly connected with kicking block of fixed plate, the inside of shell is equipped with fixed frame, a plurality of blades of fixedly connected with between the inner wall of fixed frame, fixed frame is located the downside of kicking block, be convenient for accurate cutting the meat strip, make the meat strip size equal, be convenient for better carry out the air-drying and handle.
(3) The inside and outside wall of drive belt and the outer end of gyro wheel have all been dug anti-skidding line, and the anti-skidding line phase-match of drive belt inner wall and gyro wheel outer end is effectual conveys the fresh meat to the discharge gate through the drive belt, and prevents to skid between drive belt and the gyro wheel.
(4) The inner wall of shell is opened and is dug there is a pair of spout, and the equal sliding connection in inside of a pair of spout has the slider, the fixed frame of fixedly connected with between a pair of slider, and fixed frame and kicking block correspond from top to bottom when extrusion cutterbar damages, are convenient for maintain fixed frame and change.
(5) The lower extreme of fixed frame is equipped with a pair of roller bearing, and the both ends of a pair of roller bearing all are connected with the inner wall rotation of shell, and the upper end fixedly connected with gyro wheel of a pair of roller bearing, the outer end parcel of gyro wheel have the conveyer belt, and the outer end fixedly connected with motor of shell, the output of motor and the left end fixed connection of roller bearing pass through the conveyer belt conveying with the meat strip that the cutting is good, effectual improvement cutting efficiency.
(6) The right-hand member fixedly connected with magnetic sheet of fixed frame, the inner wall fixedly connected with spout of shell, the spout is located same horizontal plane with the magnetic sheet, and right-hand member fixedly connected with magnet, magnet and magnetic sheet adsorb each other, and effectual messenger adsorbs each other between fixed frame and the shell and prevents to drop.
(7) The inner wall and the upper end of fixed frame all dig the sliding tray, and the sliding tray is L shape, and the both ends fixedly connected with sliding block of blade, the upper end sliding connection of sliding tray have the regulating block, when being convenient for to the different meat strips of cutting, are convenient for adjust the distance between the blade.
(8) Both ends are cut respectively about the shell has feed inlet and discharge gate, the lower extreme fixedly connected with support column of discharge gate, the upper end fixedly connected with extension plate of support column, make the better outside of conveying to the shell of the meat strip that cuts, prevent that the meat strip from piling up in discharge gate department.
Drawings
FIG. 1 is a schematic cross-sectional front view of the present invention;
FIG. 2 is a side cross-sectional structural schematic view of the present invention;
FIG. 3 is a schematic perspective view of the fixing frame of the present invention;
FIG. 4 is a schematic diagram showing the effect of air drying on pH according to the present invention;
FIG. 5 is a schematic representation of the effect of air drying on meat color difference of the present invention;
FIG. 6 is a graph showing the effect of the drying regime of the present invention on the microstructure of air-dried meat;
FIG. 7 is a graph showing the effect of the drying regime of the present invention on the hardness of air-dried meat.
The reference numbers in the figures illustrate:
the device comprises a shell 1, a motor 2, an electric push rod 3, a fixing plate 4, a top block 5, a fixing frame 6, a blade 7, a sliding groove 8, a sliding block 9, a rolling shaft 10, a magnet 11, a roller 12, a conveying belt 13, a sliding groove 14 and an adjusting block 15.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention; it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and all other embodiments obtained by those skilled in the art without any inventive work are within the scope of the present invention.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "top/bottom", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "sleeved/connected," "connected," and the like are to be construed broadly, e.g., "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Example 1:
referring to fig. 1-7, a method for preparing air-dried meat based on vacuum drying includes an extrusion cutter, and the method includes the following steps:
s1, cutting fresh meat into meat strips with the width of 4cm by an extrusion cutter to prepare fresh meat strips, cleaning the fresh meat and draining;
s2, cutting fresh sheep hind leg meat into strips, and then placing the strips in a refrigerator for freezing for 24 hours, or quickly freezing the meat strips through dry ice;
s3, drying the frozen meat strips for 12h under the conditions of the temperature of 25 ℃ and the vacuum degree of 0.08MPa, and circulating for several times until the moisture content reaches about 30 +/-1 percent to obtain the air-dried meat product.
Please refer to fig. 1-3, the outer end of the extrusion cutter is provided with a housing 1, the inner wall of the housing 1 is fixedly connected with a plurality of electric push rods 3, the lower end of the plurality of electric push rods 3 is fixedly connected with a fixing plate 4, the lower end of the fixing plate 4 is fixedly connected with a plurality of evenly distributed ejector blocks 5, the inside of the housing 1 is provided with a fixing frame 6, a plurality of blades 7 are fixedly connected between the inner walls of the fixing frame 6, the fixing frame 6 is located at the lower side of the ejector blocks 5, which is convenient for accurately cutting the meat strips, so that the meat strips are equal in size, and are convenient for better air drying treatment.
Referring to fig. 2, the inner and outer walls of the conveyor belt 13 and the outer end of the roller 12 are provided with anti-slip lines, the inner wall of the conveyor belt 13 is matched with the anti-slip lines at the outer end of the roller 12, fresh meat is effectively conveyed to the discharge port through the conveyor belt, and slipping between the conveyor belt 13 and the roller 12 is prevented, the inner wall of the shell 1 is provided with a pair of sliding grooves 8, the sliding grooves 8 are provided with sliding blocks 9, a fixed frame 6 is fixedly connected between the sliding blocks 9, the fixed frame 6 and the top block 5 correspond up and down and are convenient to maintain and replace when the extrusion cutter is damaged.
Referring to fig. 1-2, a pair of rollers 10 is disposed at the lower end of a fixing frame 6, two ends of each roller 10 are rotatably connected to the inner wall of a housing 1, rollers 12 are fixedly connected to the upper ends of the rollers 10, a conveyor belt 13 wraps the outer end of each roller 12, a motor 2 is fixedly connected to the outer end of the housing 1, the output end of the motor 2 is fixedly connected to the left end of each roller 10, cut meat strips are conveyed by the conveyor belt, cutting efficiency is effectively improved, a magnetic sheet is fixedly connected to the right end of the fixing frame 6, a chute 8 is fixedly connected to the inner wall of the housing 1, the chute 8 and the magnetic sheet are located on the same horizontal plane, a magnet 11 is fixedly connected to the right end of the chute 8, the magnet 11 and the magnetic.
Referring to fig. 2-3, the inner wall and the upper end of the fixing frame 6 are both provided with sliding grooves 14, the sliding grooves 14 are L-shaped, the two ends of the blade 7 are fixedly connected with sliding blocks, the upper end of the sliding groove 14 is slidably connected with an adjusting block 15, so that when different meat strips are cut, the distance between the blades can be conveniently adjusted, the left end and the right end of the shell 1 are respectively provided with a feeding port and a discharging port, the lower end of the discharging port is fixedly connected with a supporting column, and the upper end of the supporting column is fixedly connected with an extending plate, so that the cut meat strips can be better conveyed to the outside of the shell, and the meat strips are prevented.
When related technicians dry meat, firstly, meat is cleaned and drained for preparation, the fixing frame 6 slides in the sliding groove 8 through the sliding block 9, so that the fixing frame 6 is drawn out, the adjusting block 15 at the upper end of the fixing frame 6 is slid, the distance between the blades 7 is adjusted to 4cm, the spacing rod is inserted into the through hole at the upper end of the adjusting block 15 so as to reach the position between the blades 7, the meat is not easy to shake, the meat is placed at the upper end of the fixing frame 6, then the fixing frame 6 is pushed into the shell 1, the electric telescopic rod is controlled to stretch, the fixing plate 4 and the top block 5 are moved downwards, the meat is extruded between the blades 7 on the fixing frame 6 through the lower end of the top block 5, so that the meat is stably and uniformly cut, the preparation period of air-dried meat is greatly shortened, and the finished product can be obtained only by 16d for natural drying, the vacuum drying can be reduced to about 30% only after 4 days, the production efficiency is improved, the oxidation degree of fat and protein of the air-dried meat is lower, the oxidation stability of the air-dried meat is improved, nutrients in the meat are well reserved, the hardness and the chewiness of the air-dried meat prepared by the freezing and vacuum drying are lower, the air-dried meat is more suitable for people with poor chewiness, the expansion of consumers of the air-dried meat is facilitated, the freezing and vacuum drying synergistic treatment can be realized, the preparation period of the air-dried meat is greatly shortened, the oxidation stability of the air-dried meat is improved, the storage period is prolonged, the quality of the air-dried meat is improved, and the freezing and vacuum drying synergistic treatment controls the drying temperature to be in the room temperature condition and utilizes the vacuum degree to lose the moisture in the meat.
The foregoing is only a preferred embodiment of the present invention; the scope of the invention is not limited thereto. Any person skilled in the art should be able to cover the technical scope of the present invention by equivalent or modified solutions and modifications within the technical scope of the present invention.
Claims (8)
1. A preparation method of air-dried meat based on vacuum drying is characterized in that: comprises an extrusion cutter, and the using method comprises the following steps:
s1, cutting fresh meat into meat strips with the width of 4cm by an extrusion cutter to prepare fresh meat strips, cleaning the fresh meat and draining;
s2, cutting fresh sheep hind leg meat into strips, and then placing the strips in a refrigerator for freezing for 24 hours, or quickly freezing the meat strips through dry ice;
s3, drying the frozen meat strips for 12h under the conditions that the temperature is 20-25 ℃ and the vacuum degree is 0.07-0.08 MPa, and circulating for a plurality of times until the moisture content reaches about 30 +/-1 percent to obtain the air-dried meat product.
2. The vacuum drying-based air-dried meat preparation method extrusion cutter of claim 1, characterized in that: the outer end of extrusion cutterbar is equipped with shell (1), a plurality of electric putter (3) of inner wall fixedly connected with of shell (1), it is a plurality of the lower extreme fixedly connected with fixed plate (4) of electric putter (3), a plurality of evenly distributed's of lower extreme fixedly connected with kicking block (5) of fixed plate (4), the inside of shell (1) is equipped with fixed frame (6), a plurality of blades of fixedly connected with (7) between the inner wall of fixed frame (6), fixed frame (6) are located the downside of kicking block (5).
3. The preparation method of air-dried meat based on vacuum drying as claimed in claim 2, wherein: the anti-skidding line has all been dug to the interior outer wall of conveyer belt (13) and the outer end of gyro wheel (12), the anti-skidding line phase-match of conveyer belt (13) inner wall and gyro wheel (12) outer end.
4. The preparation method of air-dried meat based on vacuum drying as claimed in claim 2, wherein: the inner wall of shell (1) is opened and is dug there is a pair of spout (8), and is a pair of the equal sliding connection in inside of spout (8) has slider (9), and is a pair of fixed frame (6) of fixedly connected with between slider (9), fixed frame (6) correspond from top to bottom with kicking block (5).
5. A method for preparing air-dried meat based on vacuum drying according to claim 3, wherein: the lower extreme of fixed frame (6) is equipped with a pair of roller bearing (10), and is a pair of the both ends of roller bearing (10) all rotate with the inner wall of shell (1) and are connected, and is a pair of the upper end fixedly connected with gyro wheel (12) of roller bearing (10), the outer end parcel of gyro wheel (12) has conveyer belt (13), the outer end fixedly connected with motor (2) of shell (1), the output of motor (2) and the left end fixed connection of roller bearing (10).
6. The preparation method of air-dried meat based on vacuum drying as claimed in claim 2, wherein: the right-hand member fixedly connected with magnetic sheet of fixed frame (6), the inner wall fixedly connected with spout (8) of shell (1), spout (8) are located same horizontal plane with the magnetic sheet, the right-hand member fixedly connected with magnet (11) of (8), magnet (11) and magnetic sheet adsorb each other.
7. The preparation method of air-dried meat based on vacuum drying as claimed in claim 2, wherein: sliding tray (14) have all been dug to the inner wall and the upper end of fixed frame (6), sliding tray (14) are L shape, the both ends fixedly connected with sliding block of blade (7), the upper end sliding connection of sliding tray (14) has regulating block (15).
8. The preparation method of air-dried meat based on vacuum drying as claimed in claim 2, wherein: both ends are cut respectively about shell (1) have feed inlet and discharge gate, the lower extreme fixedly connected with support column of discharge gate, the upper end fixedly connected with extension plate of support column.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806424A (en) * | 2021-02-11 | 2021-05-18 | 周立光 | Meat air-dries device |
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