CN205018167U - A couple for cured meat product - Google Patents

Abstract

The utility model discloses a couple for cured meat product, including the couple body, the couple body comprises a plurality of single coupler bodies, single coupler body including the gib head of fixed strip meat base and with toast pole matched with and hang the arm. The utility model discloses being fixed in the gib head of couple with cured meat product, need carrying out the sunning or when toasting, through the hanging the arm and toast the pole and cooperate of couple, improved work efficiency greatly, having avoided simple eye and tie up the rope to lead to cured meat product to tie up rope department outward appearance, to be the triangle irregularly shaped, and here becomes leftover bits when leading to the finished product to use to and avoid tying up rope department and pollute and lead to food security hidden danger, moreover the utility model discloses can reuse, practiced thrift manufacturing cost.

Description

A kind of hook for pickled and cured meat

Technical field

The utility model belongs to food processing and production technical field, is specifically related to a kind of hook for pickled and cured meat.

Background technology

Pickled and cured meat refer to meat after pickling again through overbaking (or tanning by the sun under daylight) process made by processed goods, the antiseptic power of pickled and cured meat is strong, can extend the holding time, and increase distinctive local flavor.The procedure of processing of pickled and cured meat is roughly as follows: 1, pickle → drainage → wire rope handling, tied rope → extension bamboo → open (dividing) bamboo → airing or cure → finished product; 2, sausage class is from casing → bowel lavage → tie up grass, tied rope → extension bamboo → open bamboo → airing or cure → finished product; 3, cured bird pickles → wire rope handling → extension bamboo → open bamboo → airing or cure → finished product.

In prior art, pickled and cured meat in airing or the step before curing is, first with rope by need airing or cure salt down cured goods semi-finished product binding, open bamboo to be evenly distributed and to carry out airing or cure, carrying out airing or cure before curing namely wasting the workload that tied rope time used increases workman after above-mentioned rope is by the cured goods semi-finished product binding that salts down, simultaneously airing or cure time the cured goods finished product that salts down takes off packaging and also will untie the rope being bundled in pickled and cured meat finished product one by one, not only lose time, but also likely the foreign material on rope are retained in packaging bag, affect the quality of pickled and cured meat.

Utility model content

In order to solve the problem, the utility model provides a kind of hook for pickled and cured meat, easy to use, improves the production efficiency of pickled and cured meat.

For a hook for pickled and cured meat, comprise hanger bulk, described hanger bulk is made up of multiple single coupler body, the gib head that described single coupler body comprises fixing strip meat base and the upper arm matched with baking bar.

Pickled and cured meat is fixed on the gib head of hook by the utility model, when needing to carry out airing or baking, by the wall built-up of hook and coordinating of pole, thus pickled and cured meat is hung on baking bar place, the utility model is very easy to use, such as bacon is directly hooked by gib head, and sausage is then erected on gib head, substantially increases operating efficiency.

The utility model can have various structures, but in order to save space and easy to use, as preferably, described hanger bulk is S-type, and described upper arm and gib head form head and the afterbody of S type respectively.When needing to use hook of the present utility model, because upper arm is S-type, only the upper arm of the hook fixing pickled and cured meat need be set up on pole.

The quantity of single coupler body can be arranged according to need of production, and as preferably, described single coupler body is 1 ~ 4, and described wall built-up is connected as a single entity.

As more preferably, described single coupler body is 2.

In order to firmly fix pickled and cured meat, as preferably, the crooked radian of described gib head is 120 ~ 200 °.As more preferably, the crooked radian of described gib head is 180 °.

In order to make fastening the coordinating of upper arm and pole, as preferably, the crooked radian of described wall built-up is 120 ~ 180 °.As more preferably, the crooked radian of described wall built-up is 150 °.

The quality of impact hook when toasting to prevent cured meat product, as preferably, described hanger bulk is stainless steel.Stainless steel quality high-temperature, not easily by roasting bad, and easy to clean.

Compared with prior art, the beneficial effects of the utility model are embodied in:

Pickled and cured meat is fixed on the gib head of hook by the utility model, when needing to carry out airing or baking, matched with baking bar by the upper arm of hook, substantially increase operating efficiency, avoiding simple eye tied rope causes pickled and cured meat tied rope place outward appearance to be that triangle is irregularly shaped, becomes leftover bits herein when causing finished product to use, and avoids tied rope place pollute and cause food security hidden danger, and the utility model can reuse, save production cost.

Accompanying drawing explanation

Fig. 1 is the structural representation of the utility model when being provided with two single coupler bodies.

Fig. 2 is the structural representation of the utility model list coupler body.

Detailed description of the invention

As Fig. 1, the utility model comprises hanger bulk 1, and hanger bulk 1 is stainless steel, stainless steel quality high-temperature, not easily by roasting bad, and easy to clean.Hanger bulk 1 is made up of multiple single coupler body 11, and the quantity of single coupler body 11 can be arranged according to need of production, and single coupler body 11 is 1 ~ 4, and the present embodiment is for 2 single coupler bodies 11

As shown in Figure 2, single coupler body 11 comprise fixing bacon gib head 111 and with the upper arm 112 that matches of baking bar.Hanger bulk 1 is S-type, and upper arm 112 and gib head 111 form head and the afterbody of S type respectively, because upper arm 112 is S-type, only the upper arm 112 fixing the hook of pickled and cured meat need be set up on pole.In order to firmly fix pickled and cured meat, the crooked radian of gib head 111 is 120 ~ 200 °.In order to make fastening the coordinating of upper arm 112 and pole, under normal circumstances, the crooked radian of gib head 111 is 180 °.The crooked radian of wall built-up 112 is 120 ~ 180 °, and under normal circumstances, the crooked radian of wall built-up 112 is 150 °.

Pickled and cured meat is fixed on the gib head 111 of hook by the utility model, when needing to carry out airing or baking, by the wall built-up 112 of hook and coordinating of pole, thus pickled and cured meat is hung on baking bar place, the utility model is very easy to use, such as bacon is directly hooked by gib head 111, and sausage is then erected on gib head 111.

Claims (9)

1. for a hook for pickled and cured meat, comprise hanger bulk, it is characterized in that, described hanger bulk is made up of multiple single coupler body, the gib head that described single coupler body comprises fixing strip meat base and the upper arm matched with baking bar.

2., as claimed in claim 1 for the hook of pickled and cured meat, it is characterized in that, described hanger bulk is S-type, and described upper arm and gib head form head and the afterbody of S type respectively.

3., as claimed in claim 2 for the hook of pickled and cured meat, it is characterized in that, described single coupler body is 1 ~ 4, and described wall built-up is connected as a single entity.

4., as claimed in claim 3 for the hook of pickled and cured meat, it is characterized in that, described single coupler body is 2.

5., as claimed in claim 1 for the hook of pickled and cured meat, it is characterized in that, the crooked radian of described gib head is 120 ~ 200 °.

6., as claimed in claim 5 for the hook of pickled and cured meat, it is characterized in that, the crooked radian of described gib head is 180 °.

7., as claimed in claim 1 for the hook of pickled and cured meat, it is characterized in that, the crooked radian of described wall built-up is 120 ~ 180 °.

8., as claimed in claim 7 for the hook of pickled and cured meat, it is characterized in that, the crooked radian of described wall built-up is 150 °.

9., as claimed in claim 1 for the hook of pickled and cured meat, it is characterized in that, described hanger bulk is stainless steel.