CN104256848A - Transformation static curing equipment for foods and curing method thereof - Google Patents
Transformation static curing equipment for foods and curing method thereof Download PDFInfo
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- CN104256848A CN104256848A CN201410531491.2A CN201410531491A CN104256848A CN 104256848 A CN104256848 A CN 104256848A CN 201410531491 A CN201410531491 A CN 201410531491A CN 104256848 A CN104256848 A CN 104256848A
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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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- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses transformation static curing equipment for foods and a curing method thereof. A pressure regulation device which is capable of increasing or decreasing pressure in a curing pot is connected onto the curing pot; by utilizing pressure change in the curing pot, the materials to be cured are cured; particularly, when the curing pressure in the curing pot changes from negative pressure to positive pressure, the impact of the curing liquid entering into the materials to be cured is enlarged, so that the speed of the curing liquid permeating into the tissues of the materials to be cured is accelerated, the curing efficiency is improved and the requirements of the production process are satisfied. Moreover, the curing pot is designed into a double-layer structure of a latticed inner cylinder, and latticed separation plates are added in the inner cylinder to divide the inner cylinder into a plurality of communicated curing units, so that the structural strength of the curing pot is effectively improved, the extrusion between the materials to be cured can be decreased and the integrity of the cured materials is kept.
Description
Technical field
The present invention relates to food processing field, particularly relate to the static curing equipment of a kind of food transformation and method for salting thereof.
Background technology
Pickling is a critical process flow process in food processing, conventional method for salting mainly contains dry salting, wet cure, mixing are pickled, salt water injection etc., and often kind of method for salting has its limitation, and as dry salting, that product can be made to pickle is uneven, weightless large, color and luster is poor.Though wet cure is pickled evenly, salting period is long, will there will be become sour, the phenomenon such as fermentation.Mixing is pickled and can be overcome determination that is dry-salt, wet salting, but complicated operation, curing speed still can not reach industrialization demand simultaneously.Salt solution injection speed is fast, yield is high, but local flavor drop and some product do not allow to use injection to pickle.
For shortening salting period, series of new method for salting engenders, as knead-salting, vacuum curing, high pressure pickle, ultrasonic assistant pickles, often kind of method has its pluses and minuses.Be used alone a kind of method for salting limited use, being combined multiple method becomes the effective way of accelerating to pickle.As vacuum knead-salting methods combining machinery " beating effect " and " vacuum action ", accelerate the stripping of muscle protein, improve and pickle efficiency, but product design is damaged.For the food of applicable maintenance product design, can comprehensively adopt vacuum curing, the static method such as high pressure is pickled, ultrasonic assistant.
Summary of the invention
The object of this invention is to provide the static curing equipment of a kind of food transformation and method for salting thereof, by setting the transformation pressure pattern of described curing equipment, curing equipment is hocketed the transformation pressure pattern of two or more different pressures value, especially can alternate run malleation, negative pressure and normal pressure, the change making full use of pressure increases substantially to treat pickles pickling effect and pickling efficiency of material, meets the requirement of production technology.
Technical scheme of the present invention is:
A kind of food static curing equipment of transformation, wherein, comprising:
Jar used for making, it comprises Jar used for making body and inner core, and the bottom of described Jar used for making body is provided with at least one air admission hole; The barrel of described inner core and bottom are all set to latticed, and the inside that described inner core is set in described Jar used for making body forms the double tubular structure that an inner space is interconnected;
In addition, the inner direction along described inner core cross section of described inner core is provided with at least one deck grid-shaped baffle plate, inner core is divided at least two unit be interconnected;
Control system, it comprises control valve, regulator and control device, described control valve is arranged on described air admission hole and carries out folding control to air admission hole, described control valve is connected with described regulator communication, and the instruction accepting described regulator realizes the folding of at least one air admission hole, described regulator is connected with described control device communication, and the instruction accepting described control device is bled to described Jar used for making or inflates the change realizing pressure in described Jar used for making.
Preferably, in the static curing equipment of described food transformation, the geometric center of described dividing plate is provided with the cross-shape frame for strengthening diaphragm structure intensity, and the end of described cross-shape frame extends to the edge of described dividing plate respectively; Be provided with the bearing for supporting inner core bottom described inner core, the height of described bearing is 2-5cm.
Preferably, in the static curing equipment of described food transformation, the end of described cross-shape frame is respectively arranged with snap ring, the differing heights of described inner core sidewall is provided with the draw-in groove matched with described snap ring, and described dividing plate is fixed on height different in described inner core by snap ring removably from the cooperation of draw-in groove;
In addition, the junction of the end of described snap ring and described cross framework is provided with shell fragment, makes snap ring present the two states ejecting separator edge and be retracted within separator edge.
Preferably, in the static curing equipment of described food transformation, described Jar used for making also comprises the seal cover connect with Jar used for making sealable lid, and described inner core top is provided with dismountable inner cap connect with inside drum cover, and described inner cap is set to latticed.
Preferably, in the static curing equipment of described food transformation, the bottom of described Jar used for making body is concave surface, and the geometric center of this concave surface is also provided with draining valve; Described air admission hole is multiple, and is equipped with the screen pack for foreign material in filtering gas.
Preferably, in the static curing equipment of described food transformation, described curing equipment also comprises the Pressure gauge for monitoring pressure size in described Jar used for making, and described Pressure gauge is connected with described control device communication.
Utilize the static method for salting of transformation of the static curing equipment of described food transformation, wherein, comprise the following steps:
Step one, material to be pickled and pickling liquid to be placed in described Jar used for making, material to be pickled is immersed in pickling liquid, and by described Jar used for making closing lid sealing;
The force value of step 2, setting curing equipment, makes the transformation pressure pattern of alternate run at least two kinds of different pressures values in Jar used for making, until pickled.
Preferably, in the static method for salting of described transformation, the change value of pressure in the pressure pattern of transformation described in step 2 is more than or equal to 30kPa.
Preferably, in the static method for salting of described transformation, the pressure pattern of transformation described in step 2 can be carried out according to the cycle of modes of " negative pressure-normal pressure-malleation-normal pressure ", and wherein said negative pressure force value is more than or equal to-70kPa, and described positive pressure pressure value is less than or equal to 160kPa; In addition, the time ratio that time of running of described negative pressure and malleation and normal pressure run is respectively 1-2: 1.
Preferably, in the static method for salting of described transformation, the pressure pattern of transformation described in step 2 also can be carried out according to the cycle of modes of " negative pressure-normal pressure " or " malleation-normal pressure ".
The present invention has following beneficial effect: first, by connecting the regulator that can make pressure increase or reduction in Jar used for making on Jar used for making, utilize the change of pressure in tank to treat to pickle material and pickle, especially when pickling pressure in tank and running to barotropic state from negative pressure state, increase the impulsive force that pickling liquid enters material to be pickled, and then accelerate the speed that pickling liquid infiltrates material tissue to be pickled, improve and pickle efficiency, meet the demand of production technology.
Secondly, by offering air admission hole bottom Jar used for making, make to control to open this air admission hole when in tank, pressure is negative pressure state, extraneous gas enters Jar used for making, forms air-flow from bottom to top through pickling liquid, pickling liquid is rolled and then more even.By Jar used for making being set to the double-decker comprising latticed inner core, and increase grid-shaped baffle plate in inner core inside, inner core is divided into multiple be interconnected pickle unit, effectively strengthen the structural strength of Jar used for making on the one hand, pressure change strong in Jar used for making can be resisted, decrease the mutual extruding between material to be pickled on the other hand, and the mutual impact between material to be pressed can be effectively reduced in the process of pickling liquid rolling, keep the integrality of material.
Accompanying drawing explanation
Fig. 1 is the structural representation of the static curing equipment of food transformation of the present invention;
Fig. 2 is the structural representation of inner core of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is elaborated, can implement according to this after consulting this description to make those of ordinary skill in the art.
As shown in Figure 1, the static curing equipment of a kind of food transformation, wherein, comprising:
Jar used for making, it comprises Jar used for making body 1 and inner core 2, and the bottom of described Jar used for making body 1 is provided with at least one air admission hole 3; Barrel and the bottom of described inner core 2 are all set to latticed, the inside that described inner core 2 is set in described Jar used for making body 1 forms the double tubular structure that an inner space is interconnected, pickling liquid directly adds in Jar used for making body 1, material to be pickled is positioned in inner core 2, and pickling liquid contacts with material to be pickled through the mesh of inner core 2.Adopt double tubular structure can strengthen the structural strength of Jar used for making on the one hand, be convenient to pickle picking and placeing of material on the other hand, and be convenient to cleaning.
In addition, described inner core 2 inside is provided with at least one deck grid-shaped baffle plate 4 along the direction of described inner core 2 cross section, inner core 2 is divided at least two unit be interconnected.Multilayer Network trellis dividing plate 4 generally can be set, inner core 2 is divided into multiple be interconnected pickle unit, material to be pickled successively is placed on different dividing plates 4 during use, effectively strengthen the structural strength of Jar used for making on the one hand, pressure change strong in Jar used for making can be resisted, decrease the mutual extruding between material to be pickled on the other hand, and the mutual impact between material to be pressed can be effectively reduced in the process of pickling liquid rolling, keep the integrality of material.
Control system, it comprises control valve 5, regulator 6 and control device 7, described control valve 5 is arranged on described air admission hole 3 and carries out folding control to air admission hole 3, described control valve 5 is connected with the communication of described regulator 6, and the instruction accepting described regulator 6 realizes the folding of at least one air admission hole 3, described regulator 6 is connected with the communication of described control device 7, and the instruction accepting described control device 7 is bled to described Jar used for making or inflates the change realizing pressure in described Jar used for making.Use and relevant parameter is set by control device 7 can realizes bleeding in tank or charge operation respectively, to adjust the pressure state pickling cavity.
The bottom of Jar used for making body 1 of the present invention arranges the topmost object of air admission hole 3 and is: in Jar used for making, for opening air admission hole 3 during negative pressure state, the pickling liquid in tank is rolled, and the reason of its rolling is that extraneous gas utilizes the pressure differential inside and outside tank to enter tank body from air admission hole 3, form air-flow from down to up, impact the pickling liquid in tank body, and then play the effect stirred by pickling liquid, pickling liquid meanwhile also can be made to a certain extent fully to contact with material to be pickled.Because pressure in now tank is negative pressure, so can't there is when the moment that air admission hole is opened the problem that pickling liquid leaks, and reply normal pressure in tank before, the control valve 5 at air admission hole 3 place is understood and automatically be closed under the control of control device 7.The realization of this function is because the Pressure gauge on Jar used for making and control device 7 are that communication is connected, and control device 7 can pressure state data in the tank that detects to Pressure gauge of reception, realize controlling closedown air admission hole 3 in time according to pressure state data.
In the static curing equipment of described food transformation, the geometric center of described dividing plate 4 is provided with the cross-shape frame 8 for strengthening dividing plate 4 structural strength, the end of described cross-shape frame 8 extends to the edge of described dividing plate 4 respectively, forms the skeleton effectively can strengthening dividing plate 4 mechanical strength; The bearing 9 for supporting inner core 2 is provided with bottom described inner core 2, the height of described bearing 9 is 2-5cm, the quantity of bearing 9 is more than three or three, for inner core 2 is supportted distance certain bottom described Jar used for making body 1, be convenient to pickling liquid contact with the comprehensive of material to be pickled in inner core 2, described inner core 2 barrel also and be provided with the distance of 2-5cm between Jar used for making body 1 sidewall.
In the static curing equipment of described food transformation, the end of described cross-shape frame 8 is respectively arranged with snap ring 10, the differing heights of described inner core 2 sidewall is provided with the draw-in groove matched with described snap ring 10, and described dividing plate 4 is fixed on height different in described inner core 2 by snap ring 10 removably from the cooperation of draw-in groove.As required dividing plate 4 can be fixed on the differing heights in inner core 2, thus form different size pickle unit.
In addition, described snap ring 10 is provided with shell fragment with the junction of the end of described cross framework 8, makes snap ring 10 present the two states ejecting dividing plate 4 edge and be retracted within dividing plate 4 edge.When placing dividing plate 4, making snap ring 10 be limited within dividing plate 4 edge by stirring shell fragment, after dividing plate 4 is in place, stirs shell fragment and snap ring 10 ejected and enters in corresponding draw-in groove, thus dividing plate 4 is fixed on the position of needs.Only snap ring 10 need be moved back and depart from draw-in groove when taking out dividing plate 4.
In the static curing equipment of described food transformation, described Jar used for making also comprises the seal cover 11 connect with Jar used for making sealable lid, described inner core 2 top is provided with dismountablely covers with inner core 2 inner cap 12 connect, described inner cap 12 is set to latticed, inner cap 12 can make material to be pickled be fixed in inner core 2, mutually can not impact due to the rolling of pickling liquid.
In the static curing equipment of described food transformation, the bottom of described Jar used for making body 1 is concave surface, the geometric center of this concave surface is also provided with draining valve 13, pickling liquid is discharged by this draining valve 13 after having pickled, and the bottom in concave surface can make pickling liquid eliminating more thorough, not residual, and easy cleaning; Described air admission hole 3 is multiple, and is equipped with the screen pack for foreign material in filtering gas.
In the static curing equipment of described food transformation, described curing equipment also comprises the Pressure gauge for monitoring pressure size in described Jar used for making, described Pressure gauge is connected with the communication of described control device 7, this Pressure gauge can show the size of pressure in Jar used for making in real time, also can show the pressure size that user is reached by the needs that control device 7 sets, namely control device 7 is by controlling bleed in regulator 6 pairs of tanks or inflate the force value reaching user's setting.
Utilize the static method for salting of transformation of the static curing equipment of described food transformation, wherein, comprise the following steps:
Step one, material to be pickled and pickling liquid to be placed in described Jar used for making, material to be pickled is immersed in pickling liquid, and by described Jar used for making closing lid sealing.Be first that the saline solution of 15% is as after pickling liquid is poured in Jar used for making body 1 specifically using concentration, put into described inner core 2, then be that inner core 2 put into by the material to be pickled of 8*5*1.5cm by being cut to particle diameter, and make the complete submergence of pickling liquid material to be pickled, respectively by the inner cap 12 of inner core 2 and the sealing of Jar used for making body 1 seal cover 11 closing lid.
Step 2, set the force value of curing equipment by control device 7, make the transformation pressure pattern of alternate run at least two kinds of different pressures values in Jar used for making, until pickled, salting period 6h can complete and pickle.
In the static method for salting of described transformation, the change value of pressure in the pressure pattern of transformation described in step 2 is more than or equal to 30kPa.
In the static method for salting of described transformation, the pressure pattern of transformation described in step 2 can be carried out according to the cycle of modes of " negative pressure-normal pressure-malleation-normal pressure ", wherein said negative pressure force value is more than or equal to-70kPa, and described positive pressure pressure value is less than or equal to 160kPa; In addition, the time ratio that time of running of described negative pressure and malleation and normal pressure run is respectively 1-2: 1, transformation frequency is pressure change 8 times in 1 hour, preferably ratio running time of " negative pressure-normal pressure-malleation-normal pressure " is 2: 1: 2: 1 in each pressure-cycling, and both the running time of negative pressure state and barotropic state was 2 times of atmospheric pressure state running time.
Also can carry out according to the cycle of modes of " negative pressure-normal pressure " or " malleation-normal pressure ", or alternately change according to the pattern of " negative pressure-malleation ", the effect that transformation static state is pickled when both having presented certain change value of pressure, can be played.
Specifically, to run the pattern of " negative pressure-normal pressure-malleation-normal pressure ", first control device 7 controls described regulator 6 and bleeds to described Jar used for making and make to operate in negative pressure state in tank, when detect manometric pressure state data reach user setting pickle negative pressure value time, controlling regulator 6 stops the air suction process in tank, and keep this negative pressure state certain hour, in this process, material to be pickled be organized in the effect of negative pressure under start to become loose, pickling liquid tentatively infiltrates material tissue to be pickled; Then control device 7 opens air admission hole 3 by controlling control valve 5, extraneous gas is made to enter in Jar used for making, make again to reply normal pressure gradually in tank while making pickling liquid roll, when control device 7 is detected in tank by when replying atmospheric pressure state by Pressure gauge, at once close air admission hole 3, and keep this pressure state certain hour, in this process, because in tank, pressure increases gradually, promote the tissue that pickling liquid infiltrates material to be pickled.Then, control device 7 continues to control regulator 6 to be made to operate in barotropic state in tank to described Jar used for making inflation, when detect manometric pressure state data reach user setting pickle malleation value time, controlling regulator 6 stops the charge operation in tank, and keep barotropic state certain hour, in this process, in tank, pressure increases further gradually, pickling liquid is treated pickle the impulsive force of material tissue also to increase gradually, accelerate the speed that pickling liquid infiltrates, improve and pickle efficiency.Wherein, the length of negative pressure salting period, normal pressure salting period and malleation salting period is all arranged by control device 7.Said process forms one and pickles the cycle, can circular flow multiple cycle successively under the effect of control device 7, utilize the change repeatedly of Jar used for making internal pressure differences to impel pickling liquid to penetrate in the tissue of material to be pickled fast, wherein pickle the size of pressure, the length of salting period all arranges by control device 7.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend described.
Claims (10)
1. the food static curing equipment of transformation, is characterized in that, comprising:
Jar used for making, it comprises Jar used for making body and inner core, and the bottom of described Jar used for making body is provided with at least one air admission hole; The barrel of described inner core and bottom are all set to latticed, and the inside that described inner core is set in described Jar used for making body forms the double tubular structure that an inner space is interconnected;
In addition, the inner direction along described inner core cross section of described inner core is provided with at least one deck grid-shaped baffle plate, inner core is divided at least two unit be interconnected;
Control system, it comprises control valve, regulator and control device, described control valve is arranged on described air admission hole and carries out folding control to air admission hole, described control valve is connected with described regulator communication, and the instruction accepting described regulator realizes the folding of at least one air admission hole, described regulator is connected with described control device communication, and the instruction accepting described control device is bled to described Jar used for making or inflates the change realizing pressure in described Jar used for making.
2. the food as claimed in claim 1 static curing equipment of transformation, it is characterized in that, the geometric center of described dividing plate is provided with the cross-shape frame for strengthening diaphragm structure intensity, and the end of described cross-shape frame extends to the edge of described dividing plate respectively; Be provided with the bearing for supporting inner core bottom described inner core, the height of described bearing is 2-5cm.
3. the food as claimed in claim 2 static curing equipment of transformation, it is characterized in that, the end of described cross-shape frame is respectively arranged with snap ring, the differing heights of described inner core sidewall is provided with the draw-in groove matched with described snap ring, and described dividing plate is fixed on height different in described inner core by snap ring removably from the cooperation of draw-in groove;
In addition, the junction of the end of described snap ring and described cross framework is provided with shell fragment, makes snap ring present the two states ejecting separator edge and be retracted within separator edge.
4. the food as claimed in claim 1 static curing equipment of transformation, it is characterized in that, described Jar used for making also comprises the seal cover connect with Jar used for making sealable lid, and described inner core top is provided with dismountable inner cap connect with inside drum cover, and described inner cap is set to latticed.
5. the food as claimed in claim 1 static curing equipment of transformation, it is characterized in that, the bottom of described Jar used for making body is concave surface, and the geometric center of this concave surface is also provided with draining valve; Described air admission hole is multiple, and is equipped with the screen pack for foreign material in filtering gas.
6. the food as claimed in claim 1 static curing equipment of transformation, it is characterized in that, described curing equipment also comprises the Pressure gauge for monitoring pressure size in described Jar used for making, and described Pressure gauge is connected with described control device communication.
7. utilize the static method for salting of transformation of the static curing equipment of the food transformation as described in claim arbitrary in claim 1-6, it is characterized in that, comprise the following steps:
Step one, material to be pickled and pickling liquid to be placed in described Jar used for making, material to be pickled is immersed in pickling liquid, and by described Jar used for making closing lid sealing;
The force value of step 2, setting curing equipment, makes the transformation pressure pattern of alternate run at least two kinds of different pressures values in Jar used for making, until pickled.
8. the static method for salting of transformation as claimed in claim 7, it is characterized in that, the change value of pressure in the pressure pattern of transformation described in step 2 is more than or equal to 30kPa.
9. the static method for salting of transformation as claimed in claim 8, it is characterized in that, the pressure pattern of transformation described in step 2 can be carried out according to the cycle of modes of " negative pressure-normal pressure-malleation-normal pressure ", wherein said negative pressure force value is more than or equal to-70kPa, and described positive pressure pressure value is less than or equal to 160kPa; In addition, the time ratio that time of running of described negative pressure and malleation and normal pressure run is respectively 1-2: 1.
10. the static method for salting of transformation as claimed in claim 9, it is characterized in that, the pressure pattern of transformation described in step 2 also can be carried out according to the cycle of modes of " negative pressure-normal pressure " or " malleation-normal pressure ".
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| CN104997052A (en) * | 2015-08-03 | 2015-10-28 | 江苏茅山人家生态农业有限公司 | Old goose dried powder airflow pickling method |
| 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 |
| CN107518348A (en) * | 2017-09-08 | 2017-12-29 | 徐州汇尔康食品有限公司 | A kind of food pickling machine |
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| 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 |
| CN112385791A (en) * | 2019-08-16 | 2021-02-23 | 湖南农业大学 | Pork curing method and method for accelerating pork curing speed |
| CN114080159A (en) * | 2019-07-01 | 2022-02-22 | 迈克尔·J·迪比 | Pickling apparatus with pressure chamber and related methods |
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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 |
| CN104997052A (en) * | 2015-08-03 | 2015-10-28 | 江苏茅山人家生态农业有限公司 | Old goose dried powder airflow pickling method |
| 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 |
| CN107518348A (en) * | 2017-09-08 | 2017-12-29 | 徐州汇尔康食品有限公司 | A kind of food pickling machine |
| 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 |
| CN109976198A (en) * | 2017-12-27 | 2019-07-05 | 佛山市顺德区美的电热电器制造有限公司 | Control method and system, the computer equipment and storage medium of cooker |
| 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 |
| CN110236074A (en) * | 2019-05-13 | 2019-09-17 | 中国农业科学院农产品加工研究所 | It pickles, low temperature stews and pasteurization system |
| 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 |
| CN114080159A (en) * | 2019-07-01 | 2022-02-22 | 迈克尔·J·迪比 | Pickling apparatus with pressure chamber 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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