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鹵肉加工生產線 Sauce and brine processing production line

鹵肉加工生產線

Sauce and brine processing production line

隨著社會城鎮化、工業化的發展、生活節奏的加快，醬鹵制品作為標準化生產的快捷消費品，成為人們的“第二廚房”。目前鹵制食品加工產業集中度和技術裝備水平較低，基本采用夾層鍋鹵煮設備，產品品質不穩定，能耗高，廢棄物多，難以實現自動化、勞動力密集。本優智能化鹵煮系統應市而生。

With the urbanization of the society, the development of industrialization, and the accelerated pace of life, the sauce-boiled products have become the

"second kitchen"for people as a fast-moving consumer goods for standardized production. At present, the concentration of halogenated food processing industry and the level of technical equipment are relatively low.

Basically, the sandwich pan cooking equipment is used. The product quality is unstable, the energy consumption is high, and the waste is large. It is difficult to achieve automation and labor intensive. This excellent intelligent halogen cooking system was borm in the market.

智能化鹵煮系統

采用吊籃式鹵煮設計，大大降低了操作員工的勞動強度和操作舒適度。結合先進的定量鹵制理念，在確保鹵肉的品質、香味和色澤的前提下實現成套設備的自動化、標準化，實現了原料的計量、進罐、鹵制、出罐等工序的自動化操作。

Intelligent halogen cooking system

The hanging basket type halogen cooking design greatly reduces the labor intensity and operating comfort of the operating staff. In combination with the advanced quantitative halogenation concept, the automation and standardization of complete sets of equipment are realized under the premise of ensuring the quality, aroma and color of the braised meat, and the automatic operation of the raw materials such as metering, product feeding, halogenating and product discharging is realized.

智能鹵肉降溫系統

采取鹵湯降溫，鹵煮結束、熱鹵轉移至下一罐使用，用預制冰鹵給鹵肉降溫，不僅提高降溫速度，提高生產效率，且肉品在浸泡在鹵湯中降溫、不僅熱利用率高、傳導快，且肉品表面保持原狀、產品品相好、出品率高。

Intelligent braised meat cooling system

The brine is cooled, the cooking is finished, the hot halogen is transferred to the next tank, and the pre-made ice brine is used to cool the braised meat, which not only increases the cooling rate, but also improves the production efficiency, and the meat is cooled in the marinated soup, not only the heat utilization. The rate is high, the conduction is fast, and the surface of the meat remains intact, the product is good, and the yield is high.

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