Minced pork processing mechanism, minced pork production line and production method

Abstract

The invention discloses a minced pork processing mechanism based on meat beating plate separation, sedimentation and discharging. The minced pork processing mechanism comprises a meat beating plate and a beating device; the beating device is used for beating the meat blocks on the meat beating plate; a turning plate extends into an inner cavity of a surrounding plate; when a lifting device ascends to drive a rotating device to ascend until the outer peripheral surface of the meat beating plate is in contact with the inner peripheral wall of the surrounding plate, the beating device moves to drive the rotating device to rotate, so that the meat beating plate rotates relative to the surrounding plate; and when the lifting device descends to drive the rotating device to descend until the meat beating plate is downwards separated from the surrounding plate, a pushing and discharging device is used for pushing and discharging minced pork on the meat beating plate which is downwards separated from the surrounding plate. The invention further discloses a minced pork production line and production method. The minced pork processing mechanism has the advantages that minced pork discharging can be conducted on line, and then the process continuity is improved.

Description

technical field [0001] The invention relates to the technical field of meat paste processing, in particular to a meat paste processing mechanism, a pork paste production line and a production method. Background technique [0002] Pork paste is a meat paste obtained by processing pork as the main raw material. It is mainly used for the preparation of traditional delicacies such as dumplings, wontons, and meatballs. [0003] A kind of mechanism pork ball and preparation method thereof as disclosed in patent application 201310327060.X. It is made from the following raw materials by weight percentage: pork 75-85%, salt 1.1-1.4%, ginger powder 1.1-1.6%, monosodium glutamate: 1-1.6%, garlic: 1-1.6%, and the rest is starch. The pork is composed of 40-80% completely ground pork paste and 20-60% semi-ground pork paste. [0004] Another example is a kind of high-calcium water poultry jerky disclosed in patent application 201110279755.6 and its preparation method. Take the cleaned a...

AI Technical Summary

Problems solved by technology

But this technical scheme has the following deficiencies in specific use: one, because the position between the anvil block and the baffle plate is relatively fixed, that is, the anvil block and the baffle plate form a structure that the opening is upward and the surroundings and the bottom are closed (mutual contact), when After the beating is completed, the material of the meat paste usually needs to be manually taken out of the cutting board, and the lifting movement of the hammer head and the rotation of the cutting board are independent of each other. Multiple power sources need to be controlled for each opening and closing, which leads to this The first method has the technical problem of inconvenient operation during blanking, which is not conducive to the streamlined production of industrial production; secondly, the reciprocating movement of the hammer head in the vertical direction is carried out by using the spring return action and the groove wheel mechanism. On the one hand, the spring works for a long time. It will change its elastic reset accuracy, which will hinder the working accuracy of the hammer head. On the other hand, when the hammer head needs to move faster, the high-speed movement of the sheave mechanism will cause tooth beating; third, the beating of a single hammer head The method cannot meet the processing and use of large quantities of meat paste

When cutting meat in this way, there are technical problems such as two cuts and reversing operations, which lead to troublesome operation; in addition, if the meat is hard, such as frozen meat, the conveying force given by the conveyor belt may be difficult. Allowing the meat to slip past or against the knife so that it cannot be cut

In summary, the prior art meat paste production line needs to be improved in terms of production and processing efficiency of meat paste and convenience of operation

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