Meat puree processing mechanism, pork puree production line, and production method

Abstract

The invention discloses a meat purée processing mechanism based on the separation, sedimentation and blanking of a meat beating plate, comprising a meat beating plate and a beating device; the beating device is used for beating the meat pieces on the meat beating plate; in the inner cavity of the enclosure; the lifting movement of the lifting device drives the rotating device to rise until the outer peripheral surface of the meat beater is in contact with the inner peripheral wall of the enclosure, the beating device can move the beating device to drive the The rotation of the rotating device causes the meat-beating plate to rotate relative to the enclosure; the descending movement of the lifting device drives the rotating device to descend until the meat-beating plate is downwardly separated from the enclosure, and the pushing and unloading device is used for In order to push out the meat puree on the meat-beating plate that is separated from the hoarding plate downwards. The invention also discloses a pork puree production line and a method. The invention has the advantage that the meat puree can be cut online to improve the continuity of the process.

Description

technical field [0001] The invention relates to the technical field of meat puree processing, in particular to a meat puree processing mechanism, a pork puree production line and a production method. Background technique [0002] Pork puree is a meat puree 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] For example, patent application 201310327060.X discloses a mechanism pork ball and its production method. 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%, minced garlic: 1-1.6%, and the rest is starch. The pork consists of 40-80% fully minced pork puree and 20-60% semi-ground pork puree. [0004] Another example is a kind of high-calcium waterfowl jerky and its preparation method disclosed in patent application 201110279755.6, take the cleaned and cooled l...

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

Images