Beef jerky processing equipment and method

Abstract

The invention discloses beef jerky processing equipment and a beef jerky processing method, and belongs to the field of food processing. The invention discloses the beef jerky processing equipment and the method thereof. The beef jerky processing equipment comprises a fat removing unit, a blood removing unit, a cutting unit and a cooking unit, the fat removing unit comprises a conveying belt, a fascia camera, a cutting assembly, a tendon removing assembly and a controller; the conveying belt is used for supporting and conveying peeled corbel meat to be subjected to fat removal; a truss line is fixedly arranged on the upper side of the conveying belt; the fascia camera, the cutting assembly and the rib removing assembly are sequentially arranged on the truss line; the fascia camera is used for shooting a surface image of corbel meat on the conveying belt and transmitting image information to the controller; the controller determines the position of the fascia on the upper surface of the corbel meat according to the image information; according to the device, fascia formed by grease on the surface after peeling can be automatically removed, residual blood of corbel meat can be intelligently removed, the taste of the beef jerky is effectively guaranteed, and the difficulty and time of manual selection and operation are effectively reduced.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a beef jerky processing equipment and method. Background technique [0002] Beef jerky is generally made from the hind legs of cattle. After the beef legs are shaved and peeled, there will be fascia adhesions on the surface, which are mainly composed of fat. If these fascias are not removed, the taste of beef jerky will be seriously affected. [0003] In order to remove the fascia on the surface of the meat, the usual methods are: [0004] 1. Manual removal; the operator manually checks whether there is fascia adhesion on the surface of each piece of beef shank. If there is fascia, the fascia is removed by tools such as scissors or cutters, which is very inefficient; [0005] 2. Cut the meat and remove the film; use automatic equipment to cut the surface of the beef shank to remove a layer of meat. The advantage of this method is that it is not necessary to check w...

AI Technical Summary

Problems solved by technology

[0004] 1. Manual removal; the operator manually checks whether there is fascia adhesion on the surface of each beef shank. If there is fascia, the fascia is removed with scissors or cutters, which is very inefficient;

[0005] 2. Cut the meat and remove the film; use automatic equipment to cut the surface of the beef shank to remove a layer of meat. The advantage of this method is that it is not necessary to check whether there is fascia on the beef shank, which shortens the operation time, but directly cuts all the beef shank A layer of meat is removed, and a lot of raw materials are wasted due to small losses;

[0006] 3. Heating to remove the film; by first heating and cooking the beef leg meat, the adhesion strength between the fascia and the beef is reduced, and then the fascia on the surface of the beef is removed with a scraper. Although the remaining beef is kept as much as possible, this way The fat in the fascia will seep into the beef, reducing the flavor of the beef and losing the competitiveness of the product

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