Automatic meat paste hammering machine

Abstract

The invention discloses an automatic meat paste hammering machine, and relates to a machine automatically hammering massive raw meat into meat paste. The machine overcomes the defects that the fitness of square iron bars and an anvil face cannot be mastered well, the fineness, the elasticity and the like of the meat paste are not stable, the meat paste is easily deteriorated after hammering heating, and the physical energy is consumed when the massive raw meat is manually hammered into the meat paste with the two square iron bars in the current local characteristic technology of manual meat ball hammering. The machine is characterized in that a hammering area is formed by hammering a rotating anvil face arranged below in a fixed direction with a rectangular hammering bar in an extending hammering device of an air hammer; a used baffle device turns over the massive raw meat to the hammering area during rotation of the anvil face and avoids overflow; a coolant circulation cooling loop in the rectangular hammering bar reduces a heating state of the massive raw meat or the meat paste on the anvil face in a hammering process and improves the quality of a finished product until the massive raw meat is completely and uniformly hammered into the finished meat paste; and the characteristics of fine and elastic hammered meat paste and the like are shown better.

Description

technical field [0001] The invention relates to a beating machine, in particular to a machine for automatically beating lumpy raw meat into meat paste. Background technique [0002] The raw material of the well-known local traditional specialty hand-beaten meatballs is made by hand-beating the freshly slaughtered massive raw meat with two rectangular iron rods on a large wooden anvil before denaturation and hardening. The finished meat is soft and tender. The fleshy fibers are not crushed and destroyed, and the fleshy fibers are loosened by the planar elastic beating of the square hammer and the anvil surface, making them fine and elastic. However, raw meat will gradually denature and harden within a few hours with time and ambient temperature, so it needs to be beaten in a short time before denaturation. The disadvantage of manual beating is that it is difficult to grasp the plane coincidence between the rectangular hammer stick and the anvil surface during the beating pr...

AI Technical Summary

Problems solved by technology

[0004] In the Chinese patent application CN200810180478, a fully automatic meat paste processing machine is disclosed. In the beating device, the buckle chain connected hammer is free-falling, and the free-falling body has no elastic beating effect. The time difference of lifting the hammer makes the meat fibers tend to be compacted. The fineness and elasticity of the meat paste are insufficient, the meat paste is easy to heat and denature when beating, and the meat paste is easy to accumulate on the scraper, resulting in uneven beating;

[0005] In the Chinese patent application CN200920181687, a kind of meat beating machine is disclosed. Its beating device is also pulled by a pull cord to pull the hammer to fall freely. There is no elastic beating effect. When beating, the meat paste is easy to heat and denature, and the meat paste is easy to accumulate on the scraper. uneven beating;

[0006] Another meat pounding machine is disclosed in Chinese patent application CN201120041072. The beating device of this meat pounding machine uses the principle of hammer pressure and buffer spring. The time is not enough to beat the meat into puree, and although it has the effect of elastic beating when it is hammered down, the spring has a buffer time and the meat fiber is compacted when the hammer is returned. The cooling device added is not enough to cool the meat. Mud is easy to accumulate on the scraper to cause uneven beating;

[0007] The quality of these similarly invented pounded meat pastes did not meet the requirements of traditional characteristic crafts: namely, the effect of elastic beating, the degree of coincidence between the hammer surface and the anvil surface during the beating process, the need for heat dissipation during the beating process, and the main problems of being fully and evenly beaten to achieve automation. The solution is to simply beat the meat to pieces, the fineness is not enough, the elasticity is insufficient, and the quality of the beaten meat puree is not as good as that produced by the existing known meatball beater, making it impossible for practical application

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