CN107549664A - Cured meat processing method - Google Patents
Cured meat processing method Download PDFInfo
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- CN107549664A CN107549664A CN201710748964.8A CN201710748964A CN107549664A CN 107549664 A CN107549664 A CN 107549664A CN 201710748964 A CN201710748964 A CN 201710748964A CN 107549664 A CN107549664 A CN 107549664A
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Abstract
The invention belongs to meat packing technical field, a kind of cured meat processing method, prepare including raw material, cure prepares, equipment prepares, pickled, blank restocking, fire-cures step, wherein equipment preparation process uses curing equipment, the equipment includes the smoked cylinder of frame and taper, charging aperture and air inlet are provided with the stack shell of smoked cylinder, curing container is slidably connected at charging aperture, some hanging breach are provided with the cell wall of curing container, air inlet is connected with smoked material combustion box along smoked cylinder tangential direction, and air blower is provided with smoked material fuel tank；Smoked cylinder upper end is opening, and the opening is rotatably connected to cover, and through being connected with some two-way cylinders on cover, the first output shaft of two-way cylinder is connected with suspension hook, the second output shaft is connected with cutting knife, and cutting knife is located in smoked cylinder and its blade is vertical with curing container notch；When cover rotates, the rotation path of suspension hook is by hanging breach.The present invention can effectively reduce flue dust adhesion amount and processing efficiency is higher.
Description
Technical field
The invention belongs to meat packing technical field.
Background technology
Bacon is one of most representative Traditional Chinese Meat Products, has long processing history.It is by raw meat
After being pickled with salt, nitrate, sugar and spices, then the raw meat based article that the technique such as toasted, sootiness, drying is process.
Bacon has the characteristics that in beautiful color, aromatic flavour, storage endurance, due to more than its processing and fabricating between twelfth month, therefore referred to as bacon.
China's bacon production history is long, and species is more, and the kind and flavor of product are with their own characteristics.The main place of production of China's bacon is wide
East, Hunan, Sichuan and the Huanghe valley.South China winter temperature is relatively low, and meat products is not easy corruption, is the good season for producing bacon
Section.And the Northeast of China, cool temperature after autumn has set in, it is air-dried, it is highly beneficial to production bacon.
Existing method for processing cured meat generally includes Feedstock treating, and --- cutting --- it is cold to pickle --- restocking is fire-cureed ---
But clear up several steps, be the shortcomings that this processing method：1st, when restocking is fire-cureed, cigarette caused by a large amount of burnings is contained in fumigation
Dirt, is attached to Meat Surface, on the one hand causes sanitary edible problem, on the other hand influences flavor molecules in fumigation and enters meat
In, influence last smoked flavor；2nd, entirely cut, pickle, restocking is fire-cureed, be all to be carried out step by step using different equipment,
Whole process is very tediously long, efficiency is low.
The content of the invention
The invention is intended to provide a kind of to reduce flue dust adhesion amount and the higher cured meat processing method of processing efficiency
A kind of cured meat processing method of the present invention program, comprises the following steps：
A) raw material prepares：Prepare ripe pork, after removing bone and hair, tentatively cut, divide pork into pig shoulder neck, neck
Meat, fore shank, preceding elbow, tenterloin, streaky pork, milk rise meat, arm point meat, hind shank, rear elbow；
B) cure prepares, and gets out salt, white sugar, yellow rice wine, soy sauce, licorice powder, galangal powder, natrium nitrosum；
C) equipment prepares：Prepare curing equipment, the equipment includes the smoked cylinder of frame and taper, charging aperture is provided with the stack shell of smoked cylinder
And air inlet, curing container is slidably connected at charging aperture, is provided with some hanging breach on the cell wall of curing container, and air inlet is along smoked
Cylinder tangential direction is connected with smoked material combustion box, and air blower is provided with smoked material fuel tank；Smoked cylinder upper end is opening, and the opening rotates
Cover is connected with, runs through on cover and is connected with some two-way cylinders, the first output shaft of two-way cylinder is connected with suspension hook, second
Output shaft is connected with cutting knife, and cutting knife is located in smoked cylinder and its blade is vertical with curing container notch；When cover rotates, the rotation of suspension hook
Path is by hanging breach；
D) pickle：The cure prepared in step b), step a are put into the curing container of curing equipment）The pork of preparation, according still further to
Natrium nitrosum：Water is 1:10000 ratio adds cold boiling water and is diluted, and rubbing pork repeatedly makes cure uniformly penetrate into, and pickles 6
Hour, every two hours stir once；
E) blank restocking：Curing container is pushed into smoked cylinder along charging aperture, forward direction starts two-way cylinder, the second output of two-way cylinder
Shaft extension goes out, and drives cutting knife by pork segment；Then cover is rotated, and the first output shaft is rotated to smoked cylinder, the two-way gas of reverse starting
Cylinder, the first output shaft, which stretches out, drives hanger extension, and suspension hook is with pork is caught on by hanging breach when cover rotates, again just
To two-way cylinder is started, the first output shaft stretches out retraction, and suspension hook drives pork movement and away from curing container；
F) fire-cure：Curing container is drawn out at charging aperture out of smoked cylinder so that air-out gap is left between curing container and charging aperture；
Smoked material is put into smoked material combustion box and lighted, opens air blower, fumigation is tangentially blown into smoked cylinder by air blower, the cigarette in fumigation
Dirt slides to smoked cylinder bottom along smoked cylinder inwall；Eliminate the rising of the fumigation after flue dust to fire-cure pork, when pork is in bronzing
When, you can stopping is fire-cureed.
Beneficial effect：The curing equipment prepared in step c) of the present invention, it can disposably complete pork segment, hanging, smoke
It is roasting, compared to traditional method, can significantly lift processing efficiency, save the time；After the pickling of pork is completed in step d),
Curing container is pushed into smoked case by step e), utilizes the flexible of two-way cylinder so that and cutting knife vertically cuts the pork in curing container,
Afterwards turn over cover so that suspension hook is rotated into smoked cylinder, reuses the flexible of two-way cylinder so that hanger extension is to being enough
Pork is hooked into, suspension hook continues rotation and catches on the pork in curing container by hanging breach, and last two-way cylinder acts again,
Suspension hook retraction hangs up pork；Fumigation is tangentially blown into smoked cylinder in step f), the solid particle such as flue dust in fumigation because
Centrifugal action is fallen on smoked cylinder inwall, is finally deposited on smoked cylinder bottom, such fumigation after " removal of impurities " again with hanging
Pork contacts, and effectively reduces adhesion amount of the flue dust on pork.
Further, the dosage of pork and each cure is in step d)：Salt 30g, white sugar are added per pork 1000g
60g, yellow rice wine 10ml, soy sauce 15ml, licorice powder 10g, galangal powder 10g, natrium nitrosum 0.1g, these cures may be such that pork cell
Dehydration, it is more tasty.
Further, cover lid edge is provided with rotating shaft in step c), and rotating shaft is connected by bearing with smoked cylinder opening；Described turn
The shaft end key connection of axle has driven gear, and active rack is provided with frame, and active rack engages with driven gear, passes through actively
Rack drives driving gear rotates, so that cover rotates, for switching cutting knife and suspension hook, so as to complete pork segment and hang
Hang.
Further, the smoked material in step f) is from Bai Xiang branches, citrus branch, cloves, cassia bark, lemon-grass, water caltrop leaf, five
Taste, catchweed bedstraw herb, the fragrance for the cured pork being finally made are more strong.
Further, the bottom for cylinder being smoked in step c) is provided with collecting tank, and tea is filled in the collecting tank, is on the one hand fire-cureed
When fumigation in the particulate matter such as tobacco enter collecting tank, absorbed by tea, on the other hand, fumigation temperature is higher, heats tea, will
Delicate fragrance molecule evaporation in tea is attached on pork, lifts the flavor of cured pork.
Brief description of the drawings
Fig. 1 is the structural representation for the curing equipment that cured meat processing method of the present invention uses；
Fig. 2 is Fig. 1 top view.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Reference in Figure of description includes：Smoked cylinder 1, support 2, curing container 3, hanging breach 4, smoked material combustion box 5, drum
Blower fan 6, collecting tank 7, cover 8, active rack 9, driven gear 10, two-way cylinder 11, cutting knife 12, suspension hook 13, hasp 14, rotating shaft
15。
A kind of cured meat processing method, comprises the following steps：
1st, raw material prepares：Selection is unified to raise and by quarantining, examining qualified ripe pork, and pork removes bone slag, blood muscle, pig
After the dirts such as hair, segmentation arrangement is carried out to meat, is divided into pig shoulder neck, neck, fore shank, preceding elbow, tenterloin, streaky pork, milk
Rise meat, arm point meat, hind shank, rear elbow.Must be careful careful during finishing, work is conscientious careful, prevents pollutant from entering.
2nd, cure prepares：Prepare salt 30g, white sugar 60g, yellow rice wine 10ml, soy sauce 15ml, licorice powder per 1000g porks
10g, galangal powder 10g, natrium nitrosum 0.1g, the like, the cure for preparing respective amount is standby；
3rd, equipment prepares：Prepare curing equipment as shown in Figure 1 and Figure 2, the equipment includes the smoked cylinder 1 of frame and taper, smokes cylinder 1
Stack shell on be provided with charging aperture and air inlet.The left side of smoked cylinder 1 is provided with support 2, and the upper end of support 2 slidably connects salting down for bar shaped
Groove 3 processed, the cross sectional shape of the curing container 3, size are identical with charging aperture, promote curing container 3 to move to right in pluggable charging aperture, pickle
Some hanging breach 4 are provided with both sides cell wall on the length direction of groove 3.The right side of smoked cylinder 1 is provided with smoked material combustion box 5, and this is smoked
The air outlet of material combustion box 5 connects with smoked cylinder 1, and the air outlet is located in the tangential direction of smoked cylinder 1, also pacifies on smoked material combustion box 5
It is relative with air outlet equipped with air blower 6, the outlet air surface of the air blower 6.
The smoked upper end of cylinder 1 is opening, and rolling bearing is symmetrically installed with the open end face.The shape of cover 8, size with it is spacious
Mouth is identical, with the hasp 14 that can be fixed on smoked cylinder 1 on cover 8.Rotating shaft 15 is welded with two side cover edge of cover 8,
Rolling bearing per side rotating cylinder and its homonymy coordinates, wherein the shaft end key connection of left side rotating shaft 15 has a driven gear 10, in frame
Reciprocating linear driving motor and active rack 9 are disposed with, reciprocating linear driving motor is connected with active rack 9, the active rack 9
The flank of tooth engaged with driven gear 10.Some two-way gas being linearly equally spaced are connected with as shown in figure 1, running through on cover 8
Cylinder 11, two-way cylinder 11 is located at the upper side of cover 8, the output shaft of downside is respectively the first output shaft, the second output shaft, and
One output shaft is threaded with suspension hook 13, and the second output shaft is welded with cutting knife 12.The distribution straight line of two-way cylinder 11 and curing container 3
Length direction overlaps.The bottom of smoked cylinder 1 is provided with collecting tank 7, and tea is filled in the collecting tank 7.
4th, pickle：Cure, the pork of step 1 preparation prepared in the curing container 3 of curing equipment in input step 2, then
Add the ratio of 1000g water to add cold boiling water according to 1g natrium nitrosums to be diluted.Worker gently rubs pork repeatedly, makes cure
Uniformly penetrate into pork.Pickle 6 hours, every two hours stir once.
5th, blank restocking：Curing container 3 is pushed into smoked cylinder 1 along charging aperture, forward direction starts two-way cylinder 11, two-way cylinder 11
The second output shaft stretch out, the first output shaft retraction, the second output shaft, which stretches out, will drive cutting knife 12 to move down, and cutting knife 12 is by curing container
Pork in 3 is cut into meat section.Hasp 14 is opened, starts reciprocating linear driving motor, the movement of active rack 9 drives driven gear 10
Rotation, until after the first output shaft is rotated to smoked cylinder 1, reverse starting cylinder so that the first output shaft stretches out, hanger extension,
When suspension hook 13 rotates with cover, suspension hook 13 can catch on pork through hanging breach 4, positive again to start two-way cylinder
11, the first output shaft stretches out retraction, and suspension hook 13 drives pork to rise and away from curing container 3.It is then shut off reciprocating linear driving electricity
Machine, press hasp 14 so that cover 8 is fastened on smoked cylinder 1 again.
6th, fire-cure：Curing container 3 is drawn out at charging aperture out of smoked cylinder 1 so that left between curing container 3 and charging aperture
Air-out gap.By smoked material（From Bai Xiang branches, citrus branch, cloves, cassia bark, lemon-grass, water caltrop leaf, the fruit of Chinese magnoliavine, catchweed bedstraw herb）Throw
Enter to smoke in material combustion box 5, light smoked material, open air blower 6.Fumigation is blown into smoked cylinder 1 by air blower 6, is formed due to fumigation
Air-flow is tangentially entered in smoked cylinder 1, and the solid particle such as flue dust in fumigation is got rid of in smoked cylinder 1 because of centrifugal action
On inwall, the smoked bottom of cylinder 1 is slided to along the smoked inwall of cylinder 1, is eventually entered into the tea in collecting tank 7.Eliminate smoked after flue dust
Cigarette rises to be fire-cureed to the pork on hook, and after fire-cureing 120 hours or so, temperature control works as pig between 45 DEG C~60 DEG C
When meat is in bronzing, cured aromatic flavour is assailed the nostrils, you can stopping is fire-cureed.After its cooling, cover 8 is overturn again, takes out bacon.
Charging aperture can be also designed to the shape matched completely with curing container 3 in the present embodiment, do not reserve wind seam in step 6
Gap, the air-out passage communicated with the external world is instead set in the bottom of curing container 3, due to there is air in air-out passage
Filter layer, such fumigation can emerge out of curing container 3 air-out passage, be filtered out by air filtration layer, thus be avoided that pollution is empty
Gas.
The scope of protection required by this application should be based on the content of the claims, the embodiment in specification
It can be used for the content for explaining claim Deng record.
Claims (5)
1. a kind of cured meat processing method, comprises the following steps：
A) raw material prepares：Prepare ripe pork, after removing bone and hair, tentatively cut, divide pork into pig shoulder neck, neck
Meat, fore shank, preceding elbow, tenterloin, streaky pork, milk rise meat, arm point meat, hind shank, rear elbow；
Cure prepares, and gets out salt, white sugar, yellow rice wine, soy sauce, licorice powder, galangal powder, natrium nitrosum；
B) equipment prepares：Prepare curing equipment, the equipment includes the smoked cylinder of frame and taper, charging aperture is provided with the stack shell of smoked cylinder
And air inlet, curing container is slidably connected at charging aperture, is provided with some hanging breach on the cell wall of curing container, and air inlet is along smoked
Cylinder tangential direction is connected with smoked material combustion box, and air blower is provided with smoked material fuel tank；Smoked cylinder upper end is opening, and the opening rotates
Cover is connected with, runs through on cover and is connected with some two-way cylinders, the first output shaft of two-way cylinder is connected with suspension hook, second
Output shaft is connected with cutting knife, and cutting knife is located in smoked cylinder and its blade is vertical with curing container notch；When cover rotates, the rotation of suspension hook
Path is by hanging breach；
C) pickle：The cure prepared in step b), step a are put into the curing container of curing equipment）The pork of preparation, according still further to
Natrium nitrosum：Water is 1:10000 ratio adds cold boiling water and is diluted, and rubbing pork repeatedly makes cure uniformly penetrate into, and pickles 6
Hour, every two hours stir once；
D) blank restocking：Curing container is pushed into smoked cylinder along charging aperture, forward direction starts two-way cylinder, the second output of two-way cylinder
Shaft extension goes out, and drives cutting knife by pork segment；Then cover is rotated, and the first output shaft is rotated to smoked cylinder, the two-way gas of reverse starting
Cylinder, the first output shaft, which stretches out, drives hanger extension, and suspension hook is with pork is caught on by hanging breach when cover rotates, again just
To two-way cylinder is started, the first output shaft stretches out retraction, and suspension hook drives pork movement and away from curing container；
F) fire-cure：Curing container is drawn out at charging aperture out of smoked cylinder so that air-out gap is left between curing container and charging aperture；
Smoked material is put into smoked material combustion box and lighted, opens air blower, fumigation is tangentially blown into smoked cylinder by air blower, the cigarette in fumigation
Dirt slides to smoked cylinder bottom along smoked cylinder inwall；Eliminate the rising of the fumigation after flue dust to fire-cure pork, when pork is in bronzing
When, you can stopping is fire-cureed.
A kind of 2. cured meat processing method as claimed in claim 1, it is characterised in that the throwing of pork and each cure in step d)
Dosage is：Per pork 1000g add salt 30g, white sugar 60g, yellow rice wine 10ml, soy sauce 15ml, licorice powder 10g, galangal powder 10g,
Natrium nitrosum 0.1g.
3. a kind of cured meat processing method as claimed in claim 2, it is characterised in that cover lid edge, which is provided with, in step c) turns
Axle, rotating shaft are connected by bearing with smoked cylinder opening；The shaft end key connection of the rotating shaft has driven gear, is provided with frame actively
Rack, active rack engage with driven gear.
4. a kind of cured meat processing method as claimed in claim 3, it is characterised in that the smoked material in step f) selects Bai Xiangshu
Branch, citrus branch, cloves, cassia bark, lemon-grass, water caltrop leaf, the fruit of Chinese magnoliavine, catchweed bedstraw herb.
5. a kind of cured meat processing method as claimed in claim 4, it is characterised in that the bottom that cylinder is smoked in step c) is provided with
Collecting tank, tea is filled in the collecting tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710748964.8A CN107549664A (en) | 2017-08-28 | 2017-08-28 | Cured meat processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710748964.8A CN107549664A (en) | 2017-08-28 | 2017-08-28 | Cured meat processing method |
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| Publication Number | Publication Date |
|---|---|
| CN107549664A true CN107549664A (en) | 2018-01-09 |
Family
ID=60977368
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710748964.8A Pending CN107549664A (en) | 2017-08-28 | 2017-08-28 | Cured meat processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111392166A (en) * | 2020-04-26 | 2020-07-10 | 中山市龙宁自动化设备有限公司 | Automatic cutting, labeling and material receiving production line for sausage |
| CN113729173A (en) * | 2021-09-07 | 2021-12-03 | 蚌埠市宏业肉类联合加工有限责任公司 | Meat product pickling table |
| CN115553429A (en) * | 2022-09-15 | 2023-01-03 | 西南科技大学 | Preparation process of black pig preserved meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103478764A (en) * | 2013-08-22 | 2014-01-01 | 绥阳县严老妈腌腊食品厂 | Processing method of preserved pork product |
| CN205321121U (en) * | 2015-11-24 | 2016-06-22 | 漳州金浦三源食品实业有限公司 | Kelp knotting device |
| CN205611696U (en) * | 2016-04-18 | 2016-10-05 | 沈绿梅 | Full -automatic asparagus is dried and pickles all -in -one |
| CN106386913A (en) * | 2016-11-28 | 2017-02-15 | 宁波市润桥工业设计有限公司 | Double-rotation grill |
| CN206165796U (en) * | 2016-11-12 | 2017-05-17 | 董啟科 | Roast heating device for room |
| CN106720145A (en) * | 2016-12-13 | 2017-05-31 | 大连圣洁真空技术开发有限公司开发区分公司 | Array meat cutting stringer |
-
2017
- 2017-08-28 CN CN201710748964.8A patent/CN107549664A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478764A (en) * | 2013-08-22 | 2014-01-01 | 绥阳县严老妈腌腊食品厂 | Processing method of preserved pork product |
| CN205321121U (en) * | 2015-11-24 | 2016-06-22 | 漳州金浦三源食品实业有限公司 | Kelp knotting device |
| CN205611696U (en) * | 2016-04-18 | 2016-10-05 | 沈绿梅 | Full -automatic asparagus is dried and pickles all -in -one |
| CN206165796U (en) * | 2016-11-12 | 2017-05-17 | 董啟科 | Roast heating device for room |
| CN106386913A (en) * | 2016-11-28 | 2017-02-15 | 宁波市润桥工业设计有限公司 | Double-rotation grill |
| CN106720145A (en) * | 2016-12-13 | 2017-05-31 | 大连圣洁真空技术开发有限公司开发区分公司 | Array meat cutting stringer |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111392166A (en) * | 2020-04-26 | 2020-07-10 | 中山市龙宁自动化设备有限公司 | Automatic cutting, labeling and material receiving production line for sausage |
| CN113729173A (en) * | 2021-09-07 | 2021-12-03 | 蚌埠市宏业肉类联合加工有限责任公司 | Meat product pickling table |
| CN115553429A (en) * | 2022-09-15 | 2023-01-03 | 西南科技大学 | Preparation process of black pig preserved meat |
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Application publication date: 20180109 |
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| RJ01 | Rejection of invention patent application after publication |