Steak tenderness detection device

Abstract

The invention discloses a steak tenderness detection device, which comprises an operation table, the operation table is composed of a cutting table, a detection table and a cleaning table, the cleaning table is composed of a cleaning pool, a water inlet pipe, a water stop valve, a water outlet pipe and a water collecting pool, the cleaning pool is located on the left side of the operation table, and the detection table is located in the middle of the operation table. The detection table is composed of a drying machine, an ultraviolet lamp, a display screen and a detection system, the detectionsystem is composed of a telescopic support, a telescopic arm and a detection pen, the cutting table is located on the left side of the operation table, the cutting table is composed of a baffle, a knife sharpener, a knife, a sliding rod, a sleeve, a bolt, a knife handle, a buffer rod and a chopping board, the baffle is fixed on the upper surface of the cutting table, and a square notch is formedin the middle of the baffle, a sliding rod is fixed to the middle of the interior of the square notch, and telescopic legs are fixed to the positions, close to the edges, of the lower surface of the operation table. The device has the advantages of compact structure, convenient cleaning and accurate detection.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a device for detecting tenderness of steak. Background technique [0002] The maturity of the steak is decisive, it will directly affect the texture and taste. "The more you eat the steak, the more raw it will be". The more you can feel the tenderness and deliciousness of the meat. Due to the different food culture habits in various places, the requirements for the degree of rawness of the steak are also different. 1-2 rare: close to the whole raw, slightly golden, 3-4 rare: the surface is slightly browned, and the middle is completely raw meat. 5-6 medium-rare: medium-rare, pink in the center, still a little bloody, 7-8 medium-rare: fry for about 7-8 minutes, until the surface is browned, and 70% of the meat is cooked. Fully cooked: the inside and outside of the beef They are all well-cooked, without blood, and the surface is burnt yellow. Westerners like to eat raw st...

AI Technical Summary

Problems solved by technology

[0003] The traditional steak tenderness detection device can accurately detect the tenderness of the steak, and the detection method is unique, it cannot accurately judge the tend

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