Beating device used for meat product

Abstract

The invention discloses a beating device used for a meat product. The beating device comprises a base, a fixed block, a box body and a beating hammer, wherein the box body comprises a front side wall, a rear side plate, a bottom plate and a right side plate; the box body is arranged on the base; connection rods are connected with the end part of the fixed block, and comprise a first connection rod and a second connection rod; a spring is arranged between the first connection rod and the second connection rod; the connection rods penetrate through the box body from the right side plate of the box body and the spring is located in the box body; the box body is internally provided with a spring positioning plate for positioning the length of the spring; a tapered connection block is arranged at the end part of the second connection rod; the tapered connection block is hinged with the end part of the second connection rod; and the beating hammer is hinged with the second connection rod. Aiming at overcoming the defects that beating of an existing meat product commonly adopts manual beating, the beating effect is difficult to be consistent and the mouth feel cannot easily keep consistent, and the beating device used for the meat product, which can easily keep the consistent beating effect and consistent mouth feel, is provided.

Description

technical field [0001] The invention belongs to the field of meat pressing devices, in particular to a hammering device for meat products. Background technique [0002] The nutrient composition of meat can vary depending on the animal species, age, part, and degree of fatness and leanness. Usually, the protein content is generally 10-20%, and the content of internal organs such as liver is higher, which can reach more than 21%, followed by lean meat. Meat, the content is about 17%, of which beef is higher, up to 20.3%, and the content of fat meat is lower, such as fatty pork, only 2.2%. The 9-amino acid composition of meat protein is close to the needs of human tissue. Therefore, the physiological value is higher, and it is called complete protein or high-quality protein. In terms of amino acid composition ratio, except that the ratio of phenylalanine and methionine is slightly lower than the human requirement, the rest are sufficient. In addition, meat also contains nitro...

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a meat product that can ensure consistent hammering effect and consistent taste in view of the disa

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