CN112655901A - Production method of pork-pickled sausage - Google Patents
Production method of pork-pickled sausage Download PDFInfo
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- CN112655901A CN112655901A CN202011362442.2A CN202011362442A CN112655901A CN 112655901 A CN112655901 A CN 112655901A CN 202011362442 A CN202011362442 A CN 202011362442A CN 112655901 A CN112655901 A CN 112655901A
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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
- Y02A40/924—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation using renewable energies
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Abstract
The invention discloses a pork-pickled sausage production method, which comprises the following steps: s1: selecting materials: selecting farmhouses to feed the local pigs for more than 300 days, wherein the pig breeds are black pigs, thick-skinned pigs and local pigs; s2: slaughtering treatment: after normal inspection and quarantine of live pigs are qualified, slaughtering, completing dissection in half a small time after slaughtering, removing bones within 1 hour, spreading out, cooling, and entering a zero-temperature refrigeration house within 1-2 hours to inhibit harmful bacteria from breeding, and simultaneously keeping the meat quality of pork to be alive; relates to the technical field of sausage production. This through setting up blast apparatus, touch through gear cooperation pinion rack and first touch and press the switch and the second touches and press the switch and can make blast apparatus along slide bar reciprocating motion, carry out even blowing simultaneously to a plurality of sausages that lie in the upper and lower side through two sets of flabellums, improve the air-dried efficiency of sausage, and can be with the air current to sausage surface water conservancy diversion through setting up the V-arrangement air guide at sunning frame upside, reduce because of the air current weak that oily device of flourishing blockked the cause.
Description
Technical Field
The invention relates to the technical field of sausage production, in particular to a production method of pork-pickled sausage.
Background
The sausage is a food which utilizes the very old food production and meat preservation technology, the meat of animals is minced into strips, and then is filled with casing to prepare long cylindrical tubular food, and the sausage is prepared by filling small casing (also using large casing) of pigs or sheep with seasoned meat material and drying.
At present, the sausage needs to be aired and hung after being well cured, and is subjected to sun irradiation, air drying and other treatment, but the sausage is aired and hung naturally, so that the air drying process time of the sausage is long, and the production efficiency of the sausage is influenced.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a production method of pork-pickled sausage, which solves the problem that the air drying process of the sausage is long due to the fact that the sausage is aired and hung naturally after being pickled at present.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a production method of pork-cured sausage comprises the following steps:
s1: selecting materials: selecting farmhouses to feed the local pigs for more than 300 days, wherein the pig breeds are black pigs, thick-skinned pigs and local pigs;
s2: slaughtering treatment: after normal inspection and quarantine of live pigs are qualified, slaughtering, completing dissection in half a small time after slaughtering, removing bones within 1 hour, spreading out, cooling, and entering a zero-temperature refrigeration house within 1-2 hours to inhibit harmful bacteria from breeding, and simultaneously keeping the meat quality of pork to be alive;
s3: manual treatment: manually cutting pork, removing bones, blood and tendons, and removing lymph;
s4: mixing raw materials: pork is crushed into strips and is uniformly mixed with ingredients;
s5: vacuum meat filling: vacuum packaging the mixed raw materials into meat, pickling for more than half an hour, and air-drying.
Further, the native pigs fed with the farm feed in S1 were fed cooked with grains and vegetables.
Further, the drying rack device comprises a drying rack, a plurality of V-shaped air guide pieces are arranged at the top of the drying rack, the top of the inner wall of the drying rack is located between every two adjacent V-shaped air guide pieces and is fixedly connected with a first hook, a drying rod is fixedly connected between the two sides of the inner wall of the drying rack, and a plurality of second hooks are fixedly connected with the bottom of the drying rod.
The V-shaped air guide piece can better guide air flow to the surface of the sausage, and the influence of weakened air flow caused by blocking of the oil containing device is reduced.
Further, the support frame is fixedly connected between two sides of the inner wall of the drying rack and located on the upper side of the drying rod, the two sliding rods are fixedly connected between two sides of the inner wall of the support frame symmetrically, the blowing devices are connected onto the sliding rods in a sliding mode and comprise fixing frames and toothed plates, the front side and the rear side of each fixing frame are respectively sleeved on the surfaces of the sliding rods through the lantern ring sleeves, and the toothed plates are fixed on one sides of the inner wall of the support frame.
Further, a motor is fixedly mounted inside the fixing frame, one end of an output shaft of the motor is fixedly connected with a rotating shaft through a coupler, a first bevel gear is fixedly connected to the surface of the rotating shaft, a rotating shaft is fixedly and rotatably connected to one side of the fixing frame, a second bevel gear is fixedly connected to the surface of the rotating shaft, and one side of the first bevel gear is meshed with the second bevel gear.
Further, the equal fixedly connected with flabellum in both sides about the rotation axis surface, the surface of rotation axis just is located the below fixedly connected with gear of second bevel gear, the gear with the pinion rack meshing, the both sides of mount fixed mounting respectively have first touch and press the switch and the second touches and press the switch.
The first touch switch and the second touch switch are used for controlling the forward and reverse rotation of the motor, and the gear and the toothed plate are matched to enable the blowing device to realize reciprocating motion, so that the surface of the sausage can be uniformly blown.
Further, oil containing devices are fixedly mounted at the top of the inner wall of the drying rack and at the bottom of the drying rod and comprise a plurality of fixing rods, locating parts are fixedly connected to the two sides of the surface of each fixing rod, oil containing parts are fixedly connected to the bottom ends of the fixing rods through connecting rods, and rubber pads are bonded to the inner surfaces of the locating parts.
The sausage can be better positioned by bonding the rubber mat on the inner side of the limiting part, and the surface of the sausage is protected from being abraded.
Furthermore, the bottom end of the oil containing piece is communicated with an oil guide pipe through a connecting pipe, the middle of the oil guide pipe is communicated with an oil outlet pipe, and a valve is arranged on the oil outlet pipe.
Further, sunning frame top is provided with the intensifying device, the intensifying device includes first fixed plate and second fixed plate, first fixed plate and second fixed plate rotate respectively connect in the both sides at sunning frame top, the equal fixedly connected with level crossing in first fixed plate and second fixed plate inboard, fixed mounting has the locating lever between second fixed plate and the second fixed plate, and is ninety degrees setting between first fixed plate and the second fixed plate.
Can fix a position first fixed plate and second fixed plate through the locating lever, make it remain the perpendicular setting all the time.
Furthermore, a photovoltaic panel is fixedly mounted on one side of the drying rack through a mounting rack, and universal wheels are arranged at the bottom of the drying rack.
The photovoltaic board can supply power to the motor, and is energy-concerving and environment-protective, the universal wheel be convenient for the removal of sunning frame.
(III) advantageous effects
The invention has the following beneficial effects:
(1) this sausage production method is pickled to pork, through setting up blast apparatus, touch through gear cooperation pinion rack and first touch switch and second and press the switch and can make blast apparatus along slide bar reciprocating motion, carry out even blowing simultaneously to a plurality of sausages that lie in the upper and lower side through two sets of flabellums, increase the area of contact of sausage and air current, improve the air-dried efficiency of sausage, and can be with the air current to sausage surface water conservancy diversion through setting up the V-arrangement air guide at sunning frame upside, reduce the air current weak because of flourishing oily device blocks the cause.
(2) This sausage production method is pickled to pork, through setting up the brightening device, through passing through locating lever fixed positioning with first fixed plate and second fixed plate, when the morning, can make first fixed plate erect, the effect through the locating lever this moment, the second fixed plate is flat to be lain, the afternoon, the second fixed plate is erect on the same principle, first fixed plate is flat to be lain, thereby can make morning and afternoon all can reflect sunshine to the sausage surface through the level crossing, increase the photic area on sausage surface, improve the efficiency of the production of sausage.
(3) According to the production method for curing the sausage with the pork, the oil containing device is arranged, oil dripping in the sausage irradiation process, raw material liquid juice and the like can be collected, the oil dripping on the ground and the blowing device is prevented, and the cleaning operation on the ground and the blowing device is avoided.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Drawings
FIG. 1 is a block diagram of the steps of the present invention;
FIG. 2 is a schematic structural view of the hanging device of the present invention;
FIG. 3 is an enlarged view of portion A of FIG. 2 in accordance with the present invention;
FIG. 4 is a top plan view of the oil containment device of FIG. 2 in accordance with the present invention;
FIG. 5 is a side view of the assembly of FIG. 2 in accordance with the present invention;
in the figure, 1-drying rack, 2-V-shaped air guide, 3-first hook, 4-drying rod, 5-supporting rack, 6-blowing device, 61-fixing rack, 62-toothed plate, 63-motor, 64-rotating shaft, 65-first bevel gear, 66-rotating shaft, 67-gear, 68-second bevel gear, 69-fan blade, 610-first touch switch, 611-second touch switch, 7-sliding rod, 8-oil containing device, 81-fixing rod, 82-limiting piece, 83-oil containing piece, 84-connecting pipe, 85-oil guide pipe, 86-oil outlet pipe, 87-connecting rod, 88-rubber pad, 9-second hook, 10-universal wheel, 11-brightening device, 111-first fixing plate, 112-a second fixed plate, 113-a plane mirror, 114-a positioning rod, 12-a mounting rack and 13-a photovoltaic plate.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it is to be understood that the terms "opening," "upper," "lower," "thickness," "top," "middle," "length," "inner," "peripheral," and the like are used in an orientation or positional relationship that is merely for convenience in describing and simplifying the description, and do not indicate or imply that the referenced component or element must have a particular orientation, be constructed and operated in a particular orientation, and thus should not be considered as limiting the present invention.
First embodiment
Referring to fig. 1, an embodiment of the present invention provides a technical solution: a production method of pork-cured sausage comprises the following steps:
s1: selecting materials: selecting farmhouses to feed the local pigs for more than 300 days, wherein the pig breeds are black pigs, thick-skinned pigs and local pigs;
s2: slaughtering treatment: after normal inspection and quarantine of live pigs are qualified, slaughtering, completing dissection in half a small time after slaughtering, removing bones within 1 hour, spreading out, cooling, and entering a zero-temperature refrigeration house within 1-2 hours to inhibit harmful bacteria from breeding, and simultaneously keeping the meat quality of pork to be alive;
s3: manual treatment: manually cutting pork, removing bones, blood and tendons, and removing lymph;
s4: mixing raw materials: pork is crushed into strips and is uniformly mixed with ingredients;
s5: vacuum meat filling: vacuum packaging the mixed raw materials into meat, pickling for more than half an hour, and air-drying.
And the local pigs fed with the farm feed in the S1 are cooked and fed with grains and vegetables.
The bone removal, spreading and airing are carried out within 1 hour, and the sausage is put into a zero-degree refrigeration house within 1 to 2 hours, so that the breeding of bacteria is effectively inhibited, the meat quality is healthier, and the sausage is firmer through vacuum filling.
Second embodiment
Referring to fig. 2, 3, 4 and 5, a second embodiment of the present application provides another pork-cured sausage production method based on the pork-cured sausage production method provided by the first embodiment of the present application. The second embodiment is only the preferred mode of the first embodiment, and the implementation of the second embodiment does not affect the implementation of the first embodiment alone.
Specifically, the difference between the pork-cured sausage production method provided in the second embodiment of the present application is the pork-cured sausage production method, which is described above
The novel drying rack is characterized by further comprising a drying rack device, the drying rack device comprises a drying rack 1, a plurality of V-shaped air guide pieces 2 are arranged at the top of the drying rack 1, the top of the inner wall of the drying rack 1 is located between every two adjacent V-shaped air guide pieces 2 and is fixedly connected with a first hook 3, a drying rod 4 is fixedly connected between the two sides of the inner wall of the drying rack 1, and a plurality of second hooks 9 are fixedly connected with the bottom of the drying rod 4.
The second hooks 9 correspond to the first hooks 3 in number and position.
The utility model discloses a drying rack, including sunning pole 4, both sides of sunning frame 1 inner wall are just located upside fixedly connected with support frame 5 of sunning pole 4 between the both sides of supporting frame 1 inner wall, two slide bar 7 of symmetry fixedly connected with between the both sides of support frame 5 inner wall, sliding connection has blast apparatus 6 on slide bar 7, blast apparatus 6 includes mount 61 and pinion rack 62, both sides all establish the surface at slide bar 7 through the lantern ring cover around mount 61, pinion rack 62 is fixed in one side of support frame 5 inner wall.
The motor 63 is fixedly installed inside the fixing frame 61, one end of an output shaft of the motor 63 is fixedly connected with a rotating shaft 64 through a coupler, a first bevel gear 65 is fixedly connected to the surface of the rotating shaft 64, a rotating shaft 66 is fixedly and rotatably connected to one side of the fixing frame 61, a second bevel gear 68 is fixedly connected to the surface of the rotating shaft 66, and one side of the first bevel gear 65 is meshed with the second bevel gear 68.
The output shaft of motor 63 can rotate in positive and negative directions, and motor 63 passes through the battery power supply, and when the battery did not have the electricity, the electric energy through photovoltaic board conversion supplied power to the battery.
The both sides on the upper and lower both sides on rotation axis 66 surface all fixedly connected with flabellum 69, the surface of rotation axis 66 just is located the below fixedly connected with gear 67 of second bevel gear 68, gear 67 with the pinion rack 62 meshing, the both sides of mount 61 fixed mounting respectively have first touch switch 610 and second touch switch 611.
The first touch switch 610 and the second touch switch 611 are used for controlling the forward and reverse rotation of the output shaft of the motor 63, and the switch is arranged on the front surface of the fixing frame 61 and used for opening the motor 63.
The top of the inner wall of the drying rack 1 and the bottom of the drying rod 4 are both fixedly provided with an oil containing device 8, the oil containing device 8 comprises a plurality of fixing rods 81, both sides of the surface of each fixing rod 81 are both fixedly connected with a limiting part 82, the bottom end of each fixing rod 81 is fixedly connected with an oil containing part 83 through a connecting rod 87, and a rubber pad 88 is bonded on the inner surface of each limiting part 82.
Two limiting members 82 are symmetrically arranged in one group, and two groups are arranged on one fixing rod 81.
The bottom end of the oil containing member 83 is communicated with an oil guide pipe 85 through a connecting pipe 84, the middle of the oil guide pipe 85 is communicated with an oil outlet pipe 86, and a valve is arranged on the oil outlet pipe 86.
The top of the drying rack 1 is provided with a brightening device 11, the brightening device 11 comprises a first fixing plate 111 and a second fixing plate 112, the first fixing plate 111 and the second fixing plate 112 are respectively connected to two sides of the top of the drying rack 1 in a rotating manner, the inner sides of the first fixing plate 111 and the second fixing plate 112 are both fixedly connected with a plane mirror 113, a positioning rod 114 is fixedly installed between the second fixing plate 112 and the second fixing plate 112, and the first fixing plate 111 and the second fixing plate 112 are arranged at ninety degrees.
The number of the positioning rods 114 is two, and the positioning rods are respectively disposed on two sides of the first fixing plate 111 and the second fixing plate 112.
One side of the drying rack 1 is fixedly provided with a photovoltaic panel 13 through a mounting rack 12, and the bottom of the drying rack 1 is provided with universal wheels 10.
The photovoltaic panel 13 converts light energy into electrical energy for storage inside the battery, which then powers the battery that powers the motor 63.
According to the working principle, after the sausage is cured, the sausage is sequentially hung on the first hook 3 and the second hook 9, the sausage is hung in a folding mode through ropes and the like, and when the sausage is hung on the first hook 3, the sausage part positioned on the inner side is clamped in front of the two limiting pieces 82, so that the middle of the bottom of the sausage is positioned above the oil containing piece 83;
then the motor 63 is started, the motor 63 drives the first bevel gear 65 to rotate along the pointer through the rotating shaft 64, the first bevel gear 65 drives the rotating shaft 66 to rotate through the second bevel gear 68, so that the fan blades on the upper side and the lower side are driven to rotate, sausages on the upper side and the lower side are blown, airflow on the surfaces of the sausages is increased, air drying efficiency is improved, the sausages on the upper side can be guided to the surfaces of the sausages better through the V-shaped air guide part 2, the contact area between the sausages and the airflow is increased, and the influence of airflow reduction caused by blocking of the oil containing part 83 is reduced;
meanwhile, the rotating shaft 66 drives the gear 67 to rotate, the gear 67 acts with the toothed plate 62, so that the whole fixing frame 61 moves towards the right side, when the second touch switch 611 on one side of the fixing piece is in contact with and extruded by the inner wall of the supporting frame 5, the output shaft of the motor 63 rotates in the reverse direction, so that the whole blowing device 6 is driven to move in the reverse direction, when the first touch switch 610 on the left side of the fixing frame 61 is in contact with and extruded by the other side of the inner wall of the supporting frame 5, the motor 63 rotates clockwise again, so that the blowing device 6 can reciprocate along the sliding rod 7, and the fan blades 69 can blow the sausages uniformly;
meanwhile, by arranging the brightening device 11, the first fixing plate 111 can be erected in the morning, and under the action of the positioning rod 114, the second fixing plate 112 is the flat mirror 113 on the first fixing plate 111 which lies horizontally, faces the east, so that sunlight can be reflected on the surface of the sausage, the second fixing plate 112 can be used for air transmission in the afternoon, and the first fixing plate 111 lies horizontally, so that the light-receiving area of the sausage in the morning and in the afternoon can be increased, and the sausage air-drying efficiency can be improved;
and when the sausage is irradiated and oil dripping and raw material dripping occur, liquid drips on the oil containing piece 83, enters the oil guide pipe 85 from the connecting pipe 84, is discharged into the collecting container through the oil outlet pipe 86, can prevent the liquid such as oil or raw materials from dripping on the blowing device 6 and on the ground, and avoids subsequent cleaning of the ground and the blowing device 6.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (10)
1. A production method of pork-cured sausage is characterized by comprising the following steps: the method comprises the following steps:
s1: selecting materials: selecting farmhouses to feed the local pigs for more than 300 days, wherein the pig breeds are black pigs, thick-skinned pigs and local pigs;
s2: slaughtering treatment: after normal inspection and quarantine of live pigs are qualified, slaughtering, completing dissection in half a small time after slaughtering, removing bones within 1 hour, spreading out, cooling, and entering a zero-temperature refrigeration house within 1-2 hours to inhibit harmful bacteria from breeding, and simultaneously keeping the meat quality of pork to be alive;
s3: manual treatment: manually cutting pork, removing bones, blood and tendons, and removing lymph;
s4: mixing raw materials: pork is crushed into strips and is uniformly mixed with ingredients;
s5: vacuum meat filling: vacuum packaging the mixed raw materials into meat, pickling for more than half an hour, and air-drying.
2. The method for producing pork-pickled sausage according to claim 1, wherein the method comprises the following steps: and the local pigs fed with the farm feed in the S1 are cooked and fed with grains and vegetables.
3. The method for producing pork-pickled sausage according to claim 1, wherein the method comprises the following steps: the novel air-drying rack is characterized by further comprising an air-drying device, wherein the air-drying device comprises an air-drying rack (1), a plurality of V-shaped air guide pieces (2) are arranged at the top of the air-drying rack (1), the top of the inner wall of the air-drying rack (1) is located between every two adjacent V-shaped air guide pieces (2), a first hook (3) is fixedly connected with the top of the inner wall of the air-drying rack (1), an air-drying rod (4) is fixedly connected between the two sides of the inner wall of the air-drying rack (1), and a plurality of second hooks (9) are fixedly connected with.
4. The method for producing pork-pickled sausage according to claim 1, wherein the method comprises the following steps: the drying rack is characterized in that a support frame (5) is fixedly connected to the upper side of the drying rod (4) and located between two sides of the inner wall of the drying rack (1), two sliding rods (7) are fixedly connected to the two sides of the inner wall of the support frame (5) symmetrically, a blowing device (6) is connected to the sliding rods (7) in a sliding mode, the blowing device (6) comprises a fixing frame (61) and a toothed plate (62), the front side and the rear side of the fixing frame (61) are all sleeved on the surfaces of the sliding rods (7) through lantern ring sleeves, and the toothed plate (62) is fixed to one side of the inner wall of the support frame.
5. The method for producing pork-pickled sausage according to claim 4, wherein the method comprises the following steps: the utility model discloses a motor, including mount (61), motor (63), shaft coupling fixedly connected with axis of rotation (64), the fixed surface of axis of rotation (64) is connected with first bevel gear (65), one side fixed rotation of mount (61) is connected with rotation axis (66), the fixed surface of rotation axis (66) is connected with second bevel gear (68), one side and the second bevel gear (68) meshing of first bevel gear (65).
6. The method for producing pork-pickled sausage according to claim 5, wherein the method comprises the following steps: the equal fixedly connected with flabellum (69) in both sides about rotation axis (66) surface, the below fixedly connected with gear (67) on the surface of rotation axis (66) and be located second bevel gear (68), gear (67) with pinion rack (62) meshing, the both sides of mount (61) fixed mounting respectively have first touch and press switch (610) and second touch and press switch (611).
7. The method for producing pork-pickled sausage according to claim 3, wherein the method comprises the following steps: the top of the inner wall of the drying rack (1) and the bottom of the drying rod (4) are fixedly provided with an oil containing device (8), the oil containing device (8) comprises a plurality of fixing rods (81), two sides of the surface of each fixing rod (81) are fixedly connected with limiting parts (82), the bottom ends of the fixing rods (81) are fixedly connected with oil containing pieces (83) through connecting rods (87), and rubber pads (88) are bonded on the inner surfaces of the limiting parts (82).
8. The method for producing pork-pickled sausage according to claim 7, wherein the method comprises the following steps: the bottom end of the oil containing piece (83) is communicated with an oil guide pipe (85) through a connecting pipe (84), the middle of the oil guide pipe (85) is communicated with an oil outlet pipe (86), and a valve is arranged on the oil outlet pipe (86).
9. The method for producing pork-pickled sausage according to claim 3, wherein the method comprises the following steps: the top of the drying rack (1) is provided with a brightening device (11), the brightening device (11) comprises a first fixing plate (111) and a second fixing plate (112), the first fixing plate (111) and the second fixing plate (112) are respectively connected to two sides of the top of the drying rack (1) in a rotating mode, the inner sides of the first fixing plate (111) and the second fixing plate (112) are respectively and fixedly connected with a plane mirror (113), a positioning rod (114) is fixedly installed between the second fixing plate (112) and the second fixing plate (112), and the first fixing plate (111) and the second fixing plate (112) are arranged at ninety degrees.
10. The method for producing pork-pickled sausage according to claim 3, wherein the method comprises the following steps: one side of the drying rack (1) is fixedly provided with a photovoltaic panel (13) through a mounting rack (12), and the bottom of the drying rack (1) is provided with universal wheels (10).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011362442.2A CN112655901A (en) | 2020-11-27 | 2020-11-27 | Production method of pork-pickled sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011362442.2A CN112655901A (en) | 2020-11-27 | 2020-11-27 | Production method of pork-pickled sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112655901A true CN112655901A (en) | 2021-04-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011362442.2A Withdrawn CN112655901A (en) | 2020-11-27 | 2020-11-27 | Production method of pork-pickled sausage |
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| CN (1) | CN112655901A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115474621A (en) * | 2022-09-29 | 2022-12-16 | 李娜 | Fermented sausage hangs preprocessing device |
-
2020
- 2020-11-27 CN CN202011362442.2A patent/CN112655901A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115474621A (en) * | 2022-09-29 | 2022-12-16 | 李娜 | Fermented sausage hangs preprocessing device |
| CN115474621B (en) * | 2022-09-29 | 2023-08-15 | 临沂金锣文瑞食品有限公司 | Pretreatment device is hung to fermented sausage |
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Application publication date: 20210416 |