A fully automatic jerky slicer and slicing machine

Abstract

The invention discloses an all-in-one machine for pressing and slicing dried meat jerky. The machine frame is sequentially provided with a feeding roller (3), a conveying device (4), a longitudinal cutter barrel (5) and a transverse cutter barrel (6), the feeding roller (3) adjusts the thickness of the meat slices with the lifting seat I (8) moving up and down, and the longitudinal cutter cylinder (5) moves up and down with the lifting seat II (13) to adjust the gap I (10), the horizontal cutter barrel (6) can move up and down with the lifting seat III (18) to adjust the height of the gap II (15), between the vertical cutter barrel (5) and the horizontal cutter barrel (6) The spacer is fixedly provided with a partition guide frame, and the motor (1) drives the rotating shaft I (7), the rotating shaft II (12), the rotating shaft III (11), the rotating shaft IV (16) and the rotating shaft V (17) to rotate simultaneously through the transmission device.

Description

technical field [0001] The invention relates to an all-in-one machine for pressing and slicing dried meat. Background technique [0002] Dried meat is a kind of dry-cooked and thin-sliced ​​meat product made from pork through seasoning, pickling, sieving, drying, roasting, flattening, slicing, etc. It is a traditional delicacy in my country. Flattening and slicing is a necessary process for meat jerky processing. After the meat jerky is baked at 280℃ infrared high temperature, the protein shrinks and the oil leaks out. influences. At present, the pressing and slicing of dried meat is mainly completed by manual auxiliary machinery, which requires one person to press the tablet, one person to transport, and two people to slice. The labor intensity is high and the work efficiency is low. Pressing multiple layers of jerky together can easily promote the Maillard reaction of sugar at high temperature and affect the color of the product. Manual cross-slicing and longitudinal sli...

AI Technical Summary

Problems solved by technology

At present, the pressing and slicing of dried meat is mainly completed by manual auxiliary machinery, which requires one person to press the tablet, one person to transport, and two people to slice. The labor intensity is high and the work efficiency is low. Pressing multiple layers of jerky together can easily cause the Maillard reaction of sugar at high temperature to affect the color of the product. Manual cross-slicing and longitudinal slicing of jerky can easily cause product specifications to be inconsistent and affect quality

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