A beef steak processing and tenderizing device

Abstract

The invention discloses a beefsteak processing and tenderizing device, which comprises a processing box, a feeding hopper is fixed on the upper left side of the processing box through screws, and a diversion groove is fixed on the processing box inside the feeding hopper. A connecting plate is fixed in the processing box on the lower side of the groove, and a rotating rod is connected to the right side of the connecting plate, and a push rod is fixed on the upper end of the rotating rod, and a rolling roller is fixed on the lower side of the rotating rod. A rolling seat is slidingly connected in the processing box on the lower side of the roller. The invention facilitates the transportation of the processed steaks through the feed hopper, diversion tank and conveyor belt, ensuring the processing efficiency. The pickled materials are stored through the storage box, and the first pump body, the first delivery pipe, and the second delivery pipe are used to store the pickled materials. As well as the nozzle, it is convenient to transport the pickling materials, and it is convenient to pickle the steak. Through the rolling seat, rotating rod, pushing rod and rolling roller, the steak can be squeezed better, and the muscle structure inside the beef can be destroyed, and the meat can be better processed. 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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