19results about "Massaging-based meat tenderising" patented technology

The circulating hot marinating processing system comprises a marinating tumbling machine, a marinating soup turnover heating device and a filtering device, a marinating soup input port is formed in the position of a barrel cover on the front side of the marinating tumbling machine, and a marinating soup output port is formed in the tail area of the marinating tumbling machine; the liquid outlet end of the marinating soup turnover heating equipment is connected with a marinating soup input port of the barrel cover through a first pipeline, a marinating soup output port of the marinating tumbling machine is connected with an inlet of the filtering device through a second pipeline, and an outlet of the filtering device is connected with the liquid inlet end of the marinating soup turnover heating equipment through a third pipeline. The marinating tumbling machine, the marinating soup turnover heating equipment and the filtering device are interconnected through interfaces to form a marinating soup circulation closed loop, so that marinating while heating is realized, heat transfer is accelerated, sufficient heat exchange between marinating soup and meat blocks in the heating process is ensured, permeation of the marinating soup in the heating process is accelerated, and the flavor of the marinating soup is sufficiently absorbed while the interior of the meat blocks is heated; the marinating efficiency and the flavoring effect are improved.

The roast beef pretreatment equipment comprises a pickling barrel, a mounting cavity is formed in the middle in a cavity body of the pickling barrel, a main driving shaft vertically arranged in the cavity body of the mounting cavity is mounted along the central axis of the pickling barrel, and a pushing mechanism is arranged on the main driving shaft; a stirring plate is rotatably embedded in a bottom plate in the cavity of the pickling barrel, and the bottom of the stirring plate is fixedly connected with the active driving shaft; a plurality of tumbling cavities which are continuously arranged along the pickling barrel from top to bottom protrude from the periphery of the outer side wall of the pickling barrel, a tumbling roller is rotatably mounted in each tumbling cavity, the peripheries of the tumbling rollers are sequentially in transmission connection, the lower end of the main driving shaft is coaxially connected with a driving motor, the functions are diversified, and higher efficiency is achieved.

This invention discloses a method for preparing prebiotic-containing minced meat canned food, belonging to the field of canned food preparation technology, including the following steps: removing large pieces of fascia and fat from the hind leg meat, and then cutting it into chunks; adding Mixture No. 1 and fructooligosaccharide syrup to the pork hind leg meat and tumbling it with a positive and negative pressure tumbler, then marinating it; cutting the thick layer of skinless pork belly into small pieces, adding salt and mixing evenly, then marinating it; removing the skin from the chicken breast and mincing it; first, pouring the marinated skinless pork belly and skinless chicken breast into a chopping pot and chopping at high speed until the meat particles are the size of rice grains, then adding the hind leg meat and chopping and stirring, then adding soy protein, Mixture No. 2, ice water and corn starch, stirring evenly at low speed, chopping and stirring, then removing from the pot; then mixing in a vacuum mixer; filling, sealing, sterilizing, heat preservation, packaging and warehousing, and the product is obtained. This invention provides canned minced meat that can regulate the ratio of intestinal flora, improve the intestinal environment, and is a good choice for people who like sweets but also want to lose weight; it can also help with calcium absorption and reduce the formation of tooth decay.

The invention relates to the technical field of beef processing, and discloses a method for preparing air-dried beef jerky based on a tumbling and pickling method and a special device, the special device comprises a rack, a tumbling cylinder, a sealing cover, a control motor, a fixed shaft, a driving gear, a rotating gear, a rotating sleeve, a rotating flapping blade and the like; a fixed shaft is fixedly connected to the rack, a tumbling cylinder is rotatably connected to the outside of the fixed shaft, and the rack supports the tumbling cylinder through a rotating wheel. The tumbling cylinder is driven by the control motor, the driving gear and the rotating gear to rotate to drive the internal pickling frame and the beef cubes and the material juice in the pickling frame to move synchronously, the rotation of the tumbling cylinder enables the beef cubes to make full contact with the material juice, the reverse knocking of the rotating beating blades can physically destroy the muscle fiber structure of the beef cubes, so that the meat is loose, and the meat quality is improved. The material juice can permeate into the beef cubes more easily, the pickling speed is remarkably increased, meanwhile, the reverse rotating beating action avoids uneven stress caused by single-direction force, the loose degree of each piece of beef is ensured, and the pickling uniformity is improved.

The invention discloses processing equipment and a processing technology of a ferry roll hoof, and is applied to the technical field of ferry roll hoof processing. Comprising a mixing container, the top of the mixing container is slidably connected with a container top cover, the bottom of the container top cover is located at the center of the mixing container and rotatably connected with a center rotating rod in a penetrating mode, one side of the top of the container top cover is in bolted connection with a first motor, and the output end of the first motor is in bolted connection with a first bevel gear; and the top of the central rotating rod is in bolted connection with a second bevel gear meshed with the first bevel gear. A first motor is started to drive a center rotating rod to rotate, the center rotating rod drives planetary rotating rods on the two sides of a rotating disc to revolve around the surface of the center rotating rod, and meanwhile a circular fluted disc at the top of each planetary rotating rod is meshed with an annular rack, so that a second bevel gear is driven to rotate in different height directions. The multi-dimensional stirring and mixing of the meat strips and the seasonings are realized, and the stirring uniformity and the flavoring effect are effectively improved.

A high-frequency vibration device under vacuum includes a cylinder and a cover. The cylinder opening is fitted with a closable and sealable cover for vacuuming the cylinder. A high-frequency vibration device capable of generating high-frequency vibration is installed inside the cylinder. The high-frequency vibration device is an eccentric vibration structure comprising multiple oscillating tubes; it is also a rod-shaped vibration structure comprising multiple high-frequency oscillating extension rods. This invention's high-frequency vibration device generates oscillation during operation, achieving the purpose of high-frequency vibration. The meat products being marinated or processed inside the cylinder, combined with the overall high-frequency oscillator, effectively maintain the appearance and texture of the marinade or processed meat products, ensuring uniform distribution of the marinade throughout the processed product, resulting in a product with excellent color, aroma, taste, and appearance.

The invention relates to the technical field of agricultural and sideline product processing, in particular to a tumbling machine for sauced beef production, which comprises an outer support, a turnover mechanism is arranged on the outer support, a rotary tumbling mechanism is arranged on the turnover mechanism, and the rotary tumbling mechanism is connected with a reciprocating agglomeration mechanism; by adjusting the osmotic pressure in a reciprocating manner during processing, the mass transfer efficiency is increased, and the tumbling and pickling efficiency is improved; after rolling and kneading are completed, the reciprocating push plate can scrape the rotating shell and the spiral shoveling plate to assist in discharging, residues are accumulated in the port area of the rotating shell, the space needing to be cleaned later is effectively reduced, and the overall efficiency of the equipment cleaning link is remarkably improved; the problem of agglomeration caused by concentrated feeding of a large amount of powder is avoided through intermittent powder adding, the powder added at a time can obtain sufficient diffusion space in a continuous rolling dynamic environment, dispersed beef cubes are rapidly captured and fully kneaded and dispersed, and finally the powder caking risk is remarkably reduced.

The application relates to the field of beef processing technology, and discloses a preparation method and special device for dry-cured beef jerky based on a tumbling and marinating method, which comprises a rack, a tumbling barrel, a sealing cover, a control motor, a fixed shaft, a driving gear, a rotating gear, a rotating sleeve, rotating beating blades and the like. The fixed shaft is fixedly connected to the rack, the tumbling barrel is rotatably connected to the outside of the fixed shaft, and the rack provides support for the tumbling barrel through a rotating wheel. The tumbling barrel rotates under the drive of the control motor, the driving gear and the rotating gear, and drives the internal marinating frame and the beef chunks and the sauce inside the internal marinating frame to move synchronously. The rotation of the tumbling barrel enables the beef chunks to fully contact with the sauce, the reverse knocking of the rotating beating blades can physically damage the muscle fiber structure of the beef chunks, the meat is loose, the sauce is more easily penetrated into the beef chunks, the marinating speed is significantly accelerated, the beating action in the reverse rotation avoids the uneven stress caused by the force in a single direction, ensures the loose degree of each beef chunk, and improves the marinating uniformity.

The invention relates to the technical field of pickling processing, in particular to a meat product processing, tumbling and pickling machine which comprises a horizontally-arranged rotary drum and a supporting cover parallel to the rotary drum and located on the inner side of the rotary drum, and a plurality of side push plates are arranged on the circumferential outer wall of the rotary drum. The side push plate is arranged on the rotary drum in a sliding mode in the radial direction of the rotary drum, and the side push plate is connected with the rotary drum through a plurality of first elastic bodies; the meat product materials are actively extruded by the movable body and the rolling columns on the movable body, so that the acting force between the materials can be increased, the stress between the materials is uniform, compared with the traditional gravity action and natural rolling, the acting force is larger, the rubbing effect is better, the permeation effect of pickling liquid is improved, and the pickling quality is improved. The pickling effect is further improved; and by utilizing a double kneading mode of combining pressurizing kneading and rolling kneading, the functionality of the equipment and the yield of meat products can be effectively improved, the pickling time is shortened, and the efficiency is improved.

The present application relates to the technical field of pickling processing, and particularly relates to a meat product processing tumbling and pickling machine, which comprises a rotating drum arranged horizontally and a supporting cover arranged in parallel with the rotating drum and located inside the rotating drum, a plurality of side push plates are arranged on the circumferential outer wall of the rotating drum, the side push plates are slidably arranged on the rotating drum along the radial direction of the rotating drum, and the side push plates and the rotating drum are connected through a plurality of elastic bodies. The meat product material is actively extruded through the movable body and a plurality of rolling columns arranged on the movable body, so that the acting force between the materials can be increased, and the stress between the materials can be conveniently uniform. Compared with the traditional gravity action and natural tumbling, the action force is larger, the kneading effect is better, the penetration effect of the pickling liquid is improved, and the pickling effect is improved. The double-kneading mode combining the pressurized kneading and the tumbling kneading can effectively improve the functionality of the equipment and the yield of the meat products, shorten the pickling time, and improve the efficiency.

The invention relates to the field of meat product pickling, and particularly discloses a vacuum tumbling machine which comprises a base, a roller used for tumbling meat products is arranged on the upper side of the base, and the roller is rotationally connected to the base through a fixed support and a lifting support; meat products to be rolled and kneaded are mixed with ingredients and then poured into the roller, the sealing cover covers the end of the roller, the clamping wheel rotates, the roller rotates along with the roller, the meat products are rolled and kneaded in the roller, the fixed support supports one end of the roller, and the lifting support lifts the other end of the roller, so that the roller swings up and down with the fixed support as the center. And after the meat products are rolled, the rear end of the roller is lifted by the lifting support, so that the inclined roller is more convenient to take out the rolled meat products, and the rolling effect of the meat products can be further improved through the arrangement of the convex strips.

The invention discloses small crispy chicken meat and a processing method thereof, and relates to the technical field of small crispy meat, in particular to small crispy chicken meat and a processing method thereof.The small crispy chicken meat is prepared from eggs, composite starch, pepper and aniseed water, fresh ginger, soybean protein isolate, salt and soy sauce. The composite starch is composed of potato starch and modified sorghum starch, the roller pickling machine comprises a supporting frame placed on the ground, a rotating shaft capable of rotating is arranged in the middle of the supporting frame, and the roller pickling machine is composed of raw materials of eggs, the composite starch, Chinese prickly ash and aniseed water, fresh ginger, soybean protein isolate, salt and soy sauce. The chicken meat is refrigerated at the temperature of 0-4 DEG C and drained for 2 h, then the chicken meat is cut into 4.2 cm * 1.3 cm * 1.3 cm meat strips, the meat materials are weighed in proportion, the meat materials are pickled in a roller, and the meat materials are fried at the temperature of 162 DEG C and drained off oil, so that a stable three-dimensional network structure can be formed by means of the gel bonding effect of the soybean protein isolate, and the structural integrity and the processing resistance of the chicken meat strips are enhanced.

The application belongs to the technical field of food processing equipment, and particularly relates to a low-temperature circulating pickling equipment for preparing roasted duck, which comprises a rack, a roller installed on the rack, a vacuum mechanism and a cooling mechanism installed in the rack, an outer shaft on which the roller is installed, an inner shaft concentrically installed in the outer shaft, a transmission mechanism for driving the outer shaft and the inner shaft to rotate reversely, stirring blades installed on the inner wall of the roller, an extrusion layer installed on the surface of the inner shaft, a cavity formed in the extrusion layer, and a gap for passing duck embryos between the extrusion layer and the stirring blades. The low-temperature circulating pickling equipment for preparing roasted duck has a simple structure, and the duck embryos can be extruded, kneaded and turned over by the extrusion layer expanded under vacuum and the stirring blades, so that the contact between the duck embryos and the pickling materials is improved, the absorption of the pickling materials by the duck embryos is promoted, the pickling effect of the duck embryos is improved, and the stirring blades in the roller are not fixed, so that the cleaning effect in the roller is improved.

A tumbling and stirring device for processing yak meat quinoa sausages relates to the technical field of food processing and comprises a fixed seat, a barrel is rotatably arranged above the fixed seat along a horizontal line, a rotating barrel is coaxially and rotatably arranged in the barrel, a combined barrel is coaxially arranged in the rotating barrel and swings back and forth, and the combined barrel is composed of an upper half barrel and a lower half barrel. The upper half cylinder is detachably connected with the lower half cylinder, a plurality of liquid collecting hoppers communicated with an inner cavity of the upper half cylinder are fixedly arranged on the upper outer wall of the upper half cylinder, a beating plate is arranged on the lower outer wall of the lower half cylinder in a reciprocating lifting mode, a containing groove communicated with an inner cavity of the lower half cylinder is formed in the beating plate, and a plurality of liquid leakage holes communicated with the containing groove are formed in the bottom of the beating plate. A plurality of alternately arranged through holes and arc-shaped box bodies are arranged on the outer wall of the rotating cylinder in the circumferential direction, and one end of each arc-shaped box body is open. The problem that an existing rolling and stirring device is long in pickling period is solved; the permeation effect of pickling materials is poor. And treatment procedures after pickling are tedious.

The invention relates to a ham pickling and kneading device and method for agricultural and sideline food processing, and belongs to the technical field of agricultural and sideline food processing. Comprising a supporting table, a containing frame, a clamping mechanism, a movable support and a matched kneading, salt spreading and kneading mechanism. The clamping mechanism stably clamps hams through clamping plates with adjustable spacing, and is matched with the rotating mechanism to realize multi-angle adjustment; the salt spreading mechanism drives a blocking cover to swing back and forth by utilizing an eccentric wheel transmission design, so that timing and quantitative salt spreading of a salt hopper is realized; the kneading mechanism elastically presses the surface of the ham in a self-adaptive manner through a massage head, simulates an artificial kneading action, and promotes salt permeation; the kneading mechanism utilizes the design of a driving disc and an arc-shaped hole to drive a pressing plate to knead ham. The device effectively improves the pickling efficiency and quality, ensures the consistency and stability of ham pickling, and is suitable for the ham pickling procedure in agricultural and sideline food processing.

The invention relates to a vacuum rolling and kneading processing method of low-salt tender-keeping venison for dough meals, and belongs to the technical field of meat product processing. Comprising the following steps: raw material pretreatment, preparation of a low-salt nutritional pickling solution, vacuum tumbling, intermediate standing, second-stage intermittent tumbling, low-temperature standing pickling, molding and hot processing, and cooling and storage. The method has the advantages that tenderness and water retention are achieved under the low-salt condition, the product can still keep good taste and appearance when being subjected to cold storage / freezing and reheating supply after being subjected to hot processing in a central kitchen, the method adapts to the technological conditions of concentrated reheating equipment for group meals, the nutritional value is improved, the product forms are diversified, and the used method is easy to industrially popularize and has good industrial popularization prospects.

The invention relates to the field of beef processing, in particular to pickling equipment for beef processing, which is characterized in that muscle fibers of a meat part are loose, the meat part contains a small amount of intermuscular fat, the surface of the meat part is smooth and easy to slide, the surface friction force of a beef tendon part and a tendon skin part is relatively high, and the fibers can be softened only by high-strength pressing or rubbing when the beef tendon part and the tendon skin part are subjected to pickling pretreatment; the existing equipment is used for kneading blocky beef by adopting the same equipment, so that beef tendons and tendon skins cannot be tasty in the pickling process. Before beef pickling treatment, different friction strengths of a beef meat part, a beef tendon part and a tendon skin part in beef are judged through a rubbing rod, rubbing treatment is conducted in a targeted mode, the beef meat part is rotated through the rubbing rod, only surface muscle fibers are damaged, internal juice is reserved, and collagen fibers are broken through reciprocating rotation of the beef tendon part, so that the beef meat part is completely pickled. And the tendon completeness is kept, so that the beef tendon has elasticity.

The improved process for infusion of flavors into delicate shrimp and other seafood and consumable protein products involves utilization of a tumbler device with a drum inner chamber having screw-type baffles, each baffle having a product facing surface forming an acute angle with respect to the inner chamber surface. The tumbler drum variable in rotational speed and capable of maintaining a preset vacuum pressure within the chamber. Raw product is tumbled within the chamber under a predetermined pressure for a predetermined period at a predetermined rotational speed to infuse the flavor-profile brine within the seafood product.

The invention discloses a fat cattle tumbling dynamic pressure self-adaptive control system which comprises a base, a lifting assembly is arranged at the top of the base, supporting rings are fixedly connected to the two ends of the top of the lifting assembly respectively, a shell is rotationally sleeved with the supporting rings, a bottom plate is rotationally sleeved with one end in the shell, and the end face, away from the shell, of the bottom plate is fixedly connected with one end of a fixing base. The other end of the fixed seat is fixedly connected with a lifting assembly, a servo motor is fixedly mounted at the top end of the fixed seat and is in transmission connection with one side of a transmission assembly I, the transmission assembly I is rotationally connected with the bottom plate, the other side of the transmission assembly I is connected with an adjusting assembly, and the adjusting assembly is movably arranged in the shell and is connected with a plurality of tumbling pieces; and the inner wall of the shell is rotationally sleeved with the partition plate. Through clockwise rotation of the shell, the fat cattle raw materials in the shell are driven to collide and beat to achieve the purposes of loosening tissues and tenderizing meat, and meanwhile, through cooperation with the clockwise rotating tumbling piece, the tumbling effect is improved.