Beefsteak processing and tenderizing device

Abstract

The invention discloses a beefsteak processing and tenderizing device. The beefsteak processing and tenderizing device comprises a processing box, wherein a feeding hopper is fixed to the upper left side of the processing box through screws, a flow guide groove is fixed to the part, on the inner side of the feeding hopper, of the processing box, a connecting plate is fixed to the part, on the lower side of the flow guide groove, in the processing box, and a rotating rod is rotatably connected to the right side of the connecting plate; and pushing rods are fixed to the upper end of the rotatingrod, a grinding roller is fixed to the lower side of the rotating rod, and a grinding base is slidably connected to the position, on the lower side of the grinding roller, in the processing box. According to the beefsteak processing and tenderizing device, processed beefsteaks are conveniently conveyed through the feeding hopper, the flow guide groove and a conveying belt, and the processing efficiency is guaranteed; pickled materials are stored through a storage box; the pickled materials are conveniently conveyed through a pump body I, a conveying pipe I, conveying pipes II and spray heads,and the beefsteaks are conveniently pickled; and the beefsteaks are better extruded through the grinding base, the rotating rod, the pushing rod and the grinding roller, the muscle structure in beefis damaged, and the beef is better pickled.

Description

technical field [0001] The invention relates to the technical field of steak processing equipment, in particular to a steak processing and tenderizing device. 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 ...

AI Technical Summary

Problems solved by technology

[0003] The existing steak needs to be tenderized in order to ensure the taste, but the existing equipment can only be processed manually, resulting in low work efficiency and insufficient automation. Therefore, we propose a steak tenderization device

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