Crystal meat production equipment and secret making process thereof

Abstract

The invention discloses crystal meat production equipment and a secret making technology thereof, and relates to the technical field of meat processing, the crystal meat production equipment comprises a heating tank, a pressure relief mechanism, an energy-saving mechanism and a discharging mechanism, an electric heating coil is embedded in the inner wall of the heating tank, the pressure relief mechanism is arranged at one end of the top of the heating tank, and the pressure relief mechanism is communicated with the interior of the heating tank; in the boiling process, a large amount of steam can be generated in the heating tank, then the steam can enter a connecting pipe through an air leakage pipe and then enter a flow guide cover through the connecting pipe, and after entering the flow guide cover, the high-pressure steam pushes an impeller to rotate, so that the steam is boiled; according to the device, the stirring shaft is arranged in the heating tank, so that the stirring shaft can drive the stirring blades to stir the streaky pork in the heating tank so as to heat the streaky pork more uniformly, the device can stir the streaky pork in the heating tank by utilizing steam without the help of external power, an energy-saving effect is achieved, and meanwhile, the heating effect on the streaky pork is improved.

Description

Technical Field

[0001] The invention relates to the technical field of meat processing, in particular to a crystal meat production device and a secret preparation process thereof. Background Art

[0002] Crystal meat is popular among consumers for its fat but not greasy, fresh and delicious, bright color, and is often used as a filling for moon cakes or meat buns. However, the traditional production process of crystal meat mainly relies on manual operation and simple heating equipment, which has the following two main disadvantages:

[0003] High energy consumption: In the traditional production process, in order to ensure that the pork belly is heated evenly, external power is needed to stir the pork belly in the pot, which not only consumes a lot of energy but also increases production costs. This high energy consumption production method is particularly prominent in the current context of environmental protection and energy conservation.

[0004] Long processing time: Due to the low heating efficiency of traditional equipment, the cooking speed of crystal meat is slow and the processing time is long. This directly affects production efficiency and cost, especially in large-scale production, the long processing process limits the increase in output.

[0005] In view of these deficiencies in the prior art, the present invention provides a crystal meat production device and a secret process thereof, aiming to solve the above problems. The present invention uses an innovative technical solution to achieve the stirring of the pork belly inside the heating tank by steam without the aid of external power, which saves energy and improves the heating effect. At the same time, by increasing the pressure in the pot to exceed the standard atmospheric pressure, the boiling point of water is increased, the cooking of the pork belly is accelerated, the processing time is shortened, and the production efficiency is improved. These improvements not only meet the requirements of the modern market for production efficiency and product quality, but also help to achieve the scale and modernization of crystal meat production. Summary of the invention

[0006] In view of the deficiencies in the prior art, the present invention provides a crystal meat production device and a secret process thereof, which solves the problems of high energy consumption and long processing time in the prior art mentioned in the background technology.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions: a crystal meat production equipment and its secret process, including a heating tank, a pressure relief mechanism, an energy-saving mechanism and a unloading mechanism, an electric heating coil is embedded in the inner wall of the heating tank, a pressure relief mechanism is arranged at one end of the top of the heating tank, the pressure relief mechanism is connected with the inside of the heating tank, a feed port is opened at the other end of the top of the heating tank, a top cover is arranged above the feed port, one side of the top cover is rotatably connected to the feed port, and the other side of the top cover is connected to the feed port through a buckle, an energy-saving mechanism is arranged in the middle of the top of the heating tank, and a drain outlet is arranged at the bottom of the heating tank, one side of the heating tank is rotatably connected to the bracket, and the other side of the heating tank is connected to the bracket through the unloading mechanism, and the bottom of the bracket is welded to the base.

[0008] Preferably, the pressure relief mechanism includes a fixed block, the bottom of both ends of the fixed block are welded to the top of the heating tank, the surface of the fixed block is welded to one end of the top of two sliding rods, one end of the bottom of the sliding rod is welded to the surface of the heating tank, the sliding rod is in sliding contact with both ends of the lifting block, a spring is provided at the bottom of the lifting block, the bottom of the spring is welded to a block, the block fits with the top of the pressure relief port, and the pressure relief port is connected with the interior of the heating tank. By providing a pressure relief mechanism on the top of the heating tank, when the pressure inside the heating tank is too high, the internal steam will push open the block, and then the block will compress the spring, so that the internal steam can be discharged through the pressure relief port, which is beneficial to balance the internal pressure of the heating tank.

[0009] Preferably, both ends of the lifting block are in sliding contact with the inner wall of the fixed block, the bottom of the lifting block is rotatably connected to one end of the bottom of the threaded rod, and the outer wall of the threaded rod is threadedly connected to the fixed block. By rotating the threaded rod, the threaded rod can drive the lifting block to move downward, and then the lifting block can squeeze the spring downward, thereby adjusting the pressure inside the heating tank.

[0010] Preferably, the energy-saving mechanism includes a stirring shaft, a stirring blade is installed on the outside of the stirring shaft, one end of the top of the stirring shaft is rotatably connected to the top of the heating tank, and an impeller is mounted on the outside of the top of the stirring shaft, and the impeller is located inside the air guide cover, one side of the air guide cover is connected to one end of the connecting pipe, three connecting pipes are provided, the other end of the connecting pipe is connected to the top end of the exhaust pipe, the bottom end of the exhaust pipe is connected to the inside of the heating tank, and the other side of the air guide cover is connected to the exhaust port. When the device is used, the pork belly is poured into the heating tank and then water is added to cook the pork belly. During the cooking process, a large amount of steam is generated in the heating tank, which allows the steam to enter the connecting pipe through the exhaust pipe and then enter the air guide cover through the connecting pipe. After entering the air guide cover, the high-pressure steam will drive the impeller to rotate, so that the impeller can drive the stirring shaft to rotate, so that the stirring shaft can drive the stirring blades to stir the pork belly in the heating tank so that it can be heated more evenly.

[0011] Preferably, the blades on the surface of the impeller are distributed in a circular shape with equal spacing, the impeller is tightly fitted with the inner wall of the air guide cover, and the exhaust port on one side of the air guide cover and the connecting pipe are distributed in a staggered manner.

[0012] Preferably, the unloading mechanism includes a worm, one end of the top of the worm is rotatably connected to the bracket, and one end of the bottom of the worm is sleeved on the outside of the output end of the driving motor. The driving motor is installed on one side of the bracket by bolts, one side of the worm is meshed with a worm wheel, and the inside of the worm wheel is connected to one side of the heating tank through an axis. The worm is driven to rotate by the driving motor, and the rotation of the worm can also drive the worm wheel to rotate, so that the worm wheel can drive the heating tank to rotate, and then the top cover can be opened by unfastening the buckle, so that the pork belly in the heating tank can be easily poured out.

[0013] Preferably, a filter plate is provided inside the heating tank, and there is a gap between the bottom of the filter plate and the bottom of the heating tank. Holes and grooves are evenly distributed on the surface of the filter plate. Before pouring out the pork belly, the drain port at the bottom is opened to allow water inside the heating tank to be drained, and the filter plate can prevent the pork belly from being discharged.

[0014] Preferably, the steps include:

[0015] S01: Select the back fat of black soil spotted pigs with a thickness of 5-10 cm. The breeding time of the selected black soil spotted pigs is more than 8-12 months;

[0016] S02: cutting the fat meat into strips with a thickness of 0.8-1.5 cm to obtain meat strips;

[0017] S03: Place the meat strips into the heating tank and cook in 80-100℃ water for 5-15 minutes;

[0018] S04: Take out the boiled meat strips and soak them in cold water for 8-12 minutes, pick them up and dry them, and cut them into 0.5-1 cm thick cubes;

[0019] S05: Prepare white sugar, plant spices, soy sauce, ginger, Guilin fermented bean curd, garlic and ginger, and crush and mix the ingredients evenly using a crushing device;

[0020] S06: Mix the ingredients and diced meat evenly, put them into a sterilized container and seal them for storage. Place them in a ventilated place and keep the temperature at 25-30℃. After sealing and marinating for 10 days, you will get crystal meat.

[0021] Preferably, the weight ratio of the ingredients prepared in S05 is 17.5-27.5 kg of white sugar, 230-350 g of plant spices, 300-500 g of soy sauce, 200-280 g of ginger, 400-630 g of Guilin fermented bean curd, 1.1-1.8 kg of single-headed garlic, and 3-4.6 kg of ginger head, and the amount of fat meat prepared is 40-55 kg.

[0022] The present invention provides a crystal meat production equipment and a secret process thereof. It has the following beneficial effects:

[0023] (1) A crystal meat production device and its secret process. When the device is used, the pork belly is poured into a heating tank and then water is added to cook the pork belly. During the cooking process, a large amount of steam is generated in the heating tank, and the steam can enter the connecting pipe through the vent pipe, and then enter the air guide cover through the connecting pipe. After entering the air guide cover, the high-pressure steam drives the impeller to rotate, so that the impeller can drive the stirring shaft to rotate, so that the stirring shaft can drive the stirring blades to stir the pork belly in the heating tank so that it can be heated more evenly, so that the device can use steam to stir the pork belly in the heating tank without the help of external power, thereby achieving energy saving and improving the heating effect of the pork belly.

[0024] (2) The crystal meat production equipment and its secret process, when the water in the heating tank is heated to boiling, the generated steam will escape, causing the pressure inside the heating tank to increase. At the same time, due to the large resistance when the impeller drives the stirring shaft to rotate, the steam inside the heating tank cannot be fully discharged in time. By limiting the escape of steam, the pressure in the pot can exceed the standard atmospheric pressure, and the boiling point of water will also increase accordingly, thereby increasing the speed of cooking the pork belly and shortening the processing time.

[0025] (3) This kind of crystal meat production equipment and its secret process, by arranging a pressure relief mechanism on the top of the heating tank, when the pressure inside the heating tank is too high, the internal steam will push open the block, and then the block will compress the spring, so that the internal steam can be discharged through the pressure relief port, when the pressure inside the heating tank returns to normal, under the push of the spring, the block can re-close the pressure relief port, so that the pressure relief port is closed, and by rotating the threaded rod, the threaded rod can drive the lifting block to move downward, and then the lifting block can squeeze the spring downward, so as to adjust the pressure inside the heating tank.

[0026] (4) The crystal meat production equipment and its secret process, the present invention selects the back fat meat of black soil spotted pigs with a breeding time of more than 8 months as raw material, which ensures the quality of the raw material, and then cuts it into strips, stews it, treats it with cold water, cuts it into cubes and mixes it with the ingredients for pickling. The crystal meat obtained after sealed pickling has a better taste and ensures that the flavor of the ingredients is fully absorbed, making the meat taste better. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a schematic diagram of the overall structure of the present invention;

[0028] Figure 2 It is a front view structural schematic diagram of the present invention;

[0029] Figure 3 It is a schematic diagram of the internal structure of the present invention;

[0030] Figure 4 It is a schematic diagram of the top view structure of the present invention;

[0031] Figure 5 It is a schematic diagram of the structure of the energy-saving mechanism of the present invention;

[0032] Figure 6 For the present invention Figure 5 Enlarged structural diagram at A in the middle.

[0033] In the figure, 1. heating tank; 2. pressure relief mechanism; 201. fixing block; 202. sliding rod; 203. lifting block; 204. pressure relief port; 205. stopper; 206. spring; 207. threaded rod; 3. energy-saving mechanism; 301. stirring shaft; 302. stirring blade; 303. impeller; 304. guide cover; 305. exhaust port; 306. connecting pipe; 307. exhaust pipe; 4. unloading mechanism; 401. worm; 402. worm wheel; 403. driving motor; 5. drain port; 6. feed port; 7. buckle; 8. top cover; 9. bracket; 10. base; 11. filter plate. DETAILED DESCRIPTION

[0034] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0035] Embodiment 1:

[0036] See also Figure 1-6The embodiment of the present invention provides a technical solution: a crystal meat production equipment and its secret process, including a heating tank 1, a pressure relief mechanism 2, an energy-saving mechanism 3 and a unloading mechanism 4, an electric heating coil is embedded in the inner wall of the heating tank 1, a pressure relief mechanism 2 is arranged at one end of the top of the heating tank 1, the pressure relief mechanism 2 is communicated with the inside of the heating tank 1, a feed port 6 is opened at the other end of the top of the heating tank 1, a top cover 8 is arranged above the feed port 6, one side of the top cover 8 is rotatably connected to the feed port 6, and the other side of the top cover 8 is connected to the feed port 6 through a buckle 7, an energy-saving mechanism 3 is arranged in the middle of the top of the heating tank 1, and a drain port 5 is arranged at the bottom of the heating tank 1, one side of the heating tank 1 is rotatably connected to the bracket 9, and The other side of the heating tank 1 is connected to the bracket 9 through the unloading mechanism 4, and the bottom of the bracket 9 is welded to the base 10; the pressure relief mechanism 2 includes a fixed block 201, the bottoms of both ends of the fixed block 201 are welded to the top of the heating tank 1, the surface of the fixed block 201 is welded to the top ends of the two slide bars 202, and the bottom end of the slide bar 202 is welded to the surface of the heating tank 1, and the slide bar 202 is in sliding contact with both ends of the lifting block 203. A spring 206 is provided at the bottom of the lifting block 203, and the bottom of the spring 206 is welded to the stopper 205. The stopper 205 is fitted with the top of the pressure relief port 204, and the two ends of the lifting block 203 are in sliding contact with the inner wall of the fixed block 201, and the bottom of the lifting block 203 is welded to the bottom end of the threaded rod 207 The outer wall of the threaded rod 207 is threadedly connected to the fixed block 201, and the energy-saving mechanism 3 includes a stirring shaft 301. A stirring blade 302 is installed on the outside of the stirring shaft 301. The top end of the stirring shaft 301 is rotatably connected to the top of the heating tank 1. The top end of the stirring shaft 301 is externally sleeved with an impeller 303. The impeller 303 is located inside the guide cover 304. One side of the guide cover 304 is connected to one end of the connecting pipe 306. The connecting pipe 306 is provided with three. The other end of the connecting pipe 306 is connected to the top end of the exhaust pipe 307. The bottom end of the exhaust pipe 307 is connected to the inside of the heating tank 1. The other side of the guide cover 304 is connected to the exhaust port 305. The fan blades on the surface of the impeller 303 are The impeller 303 is tightly fitted with the inner wall of the air guide hood 304, and the exhaust port 305 and the connecting pipe 306 on one side of the air guide hood 304 are staggered with each other. The unloading mechanism 4 includes a worm 401, one end of the top of the worm 401 is rotatably connected to the bracket 9, and one end of the bottom of the worm 401 is sleeved on the outside of the output end of the driving motor 403. The driving motor 403 is installed on one side of the bracket 9 by bolts, one side of the worm 401 is meshed with the worm wheel 402, and the inside of the worm wheel 402 is connected to one side of the heating tank 1 through a shaft. A filter plate 11 is arranged inside the heating tank 1, and there is a gap between the bottom of the filter plate 11 and the bottom of the heating tank 1, and holes and grooves are evenly distributed on the surface of the filter plate 11;

[0037] The device pours the pork belly into a heating tank 1 and adds water to cook it, and uses the steam generated during the heating process to enter the guide cover 304 through the vent pipe and the connecting pipe 306 to drive the impeller 303 to rotate, thereby driving the stirring shaft 301 and the stirring blades 302 to achieve uniform heating of the pork belly, saving energy and improving the heating efficiency without external power; when the water in the heating tank 1 boils, the steam escapes to increase the pressure, and the impeller 303 has a large rotation resistance, which limits the steam escape so that the pressure in the pot exceeds the standard atmospheric pressure, increases the boiling point of water, accelerates the cooking of the pork belly, and shortens the processing time; a pressure relief mechanism 2 is provided on the top of the heating tank 1, when the pressure is too high, the steam pushes open the stopper 205, compresses the spring 206, and the steam is discharged through the pressure relief port 204, and when the pressure is normal, the spring 206 pushes the stopper 205 to close the pressure relief port 204; by rotating the threaded rod 207, the lifting block 203 is driven to move downward, the spring 206 is squeezed, and the pressure in the heating tank 1 is adjusted.

[0038] Example 2

[0039] The crystal meat secret process method of the present invention comprises the following steps:

[0040] Step 1: Select the back fat of black soil pig, with a thickness of 5 cm;

[0041] Step 2: Cut the fat meat into 0.8 cm thick strips to obtain meat strips;

[0042] Step 3: Boil the meat strips in 80°C water for 5 minutes;

[0043] Step 4: Take out the boiled meat strips and soak them in cold water for 8 minutes, pick them up and dry them, and cut them into 0.5 cm thick cubes;

[0044] Step 5: Mix white sugar, plant spices, soy sauce, ginger, Guilin fermented bean curd, garlic and ginger, and crush and mix the ingredients evenly with a crushing device;

[0045] Step 6: Mix the ingredients and diced meat evenly, put them into a sterilized container and seal it. Place it in a ventilated place and keep the temperature at 25°C. After sealing and marinating for 10 days, you will get crystal meat.

[0046] Step 1: The breeding time of the selected black soil spotted pig is more than 8 months; the selected fat meat weighs 40kg, and the ingredients required are 17.5kg of white sugar, 230g of plant spices, 300g of soy sauce, 200g of ginger, 400g of Guilin fermented bean curd, 1.1kg of single-headed garlic, and 3kg of ginger head.

[0047] Example 3

[0048] The crystal meat secret process method of the present invention comprises the following steps:

[0049] Step 1: Select the back fat of black soil pig, with a thickness of 10 cm;

[0050] Step 2: Cut the fat meat into 1.5 cm thick strips to obtain meat strips;

[0051] Step 3: Boil the meat strips in 100°C water for 15 minutes;

[0052] Step 4: Take out the boiled meat strips and soak them in cold water for 12 minutes, pick them up and dry them, and cut them into 1 cm thick cubes;

[0053] Step 5: Mix white sugar, plant spices, soy sauce, ginger, Guilin fermented bean curd, garlic and ginger, and crush and mix the ingredients evenly with a crushing device;

[0054] Step 6: Mix the ingredients and diced meat evenly, put them into a sterilized container and seal it. Place it in a ventilated place and keep the temperature at 30°C. After sealing and marinating for 10 days, you will get crystal meat.

[0055] Step 1: The breeding time of the selected black soil spotted pig is more than 12 months; the weight of the selected fat meat is 55kg, and the ingredients required are 27.5kg of white sugar, 350g of plant spices, 500g of soy sauce, 280g of ginger, 630g of Guilin fermented bean curd, 1.8kg of single-headed garlic, and 4.6kg of ginger head.

[0056] Example 4

[0057] The crystal meat secret process method of the present invention comprises the following steps:

[0058] Step 1: Select the back fat of black soil pig, with a thickness of 7 cm;

[0059] Step 2: Cut the fat meat into 1 cm thick strips to obtain meat strips;

[0060] Step 3: Boil the meat strips in 90°C water for 10 minutes;

[0061] Step 4: Take out the boiled meat strips and soak them in cold water for 10 minutes, pick them up and dry them, and cut them into 0.7 cm thick cubes;

[0062] Step 5: Mix white sugar, plant spices, soy sauce, ginger, Guilin fermented bean curd, garlic and ginger, and crush and mix the ingredients evenly with a crushing device;

[0063] Step 6: Mix the ingredients and diced meat evenly, put them into a sterilized container and seal it. Place it in a ventilated place and keep the temperature at 28°C. After sealing and marinating for 10 days, you will get crystal meat.

[0064] Step 1: The breeding time of the selected black soil spotted pig is more than 10 months; the selected fat meat weighs 50kg, and the ingredients required are 22kg of white sugar, 290g of plant spices, 400g of soy sauce, 240g of ginger, 500g of Guilin fermented bean curd, 1.5kg of single-headed garlic, and 4kg of ginger head.

[0065] Comparative Example 1:

[0066] Step 1: Select raw materials: choose black soil pig back fat, 5 cm thick.

[0067] Ensure that the breeding period of black soil spotted pigs is 6 months.

[0068] Step 2: Cut the fat into 0.8 cm thick strips to get meat strips.

[0069] Step 3: Cook: Put the meat strips into 80℃ water and cook for 5 minutes.

[0070] Step 4: Cool down, take out the boiled meat strips and soak them in cold water for 8 minutes. Take out the meat strips and dry them.

[0071] Step 5: Dice the dried meat strips into 0.5 cm thick dices.

[0072] Step 6: Prepare the ingredients, including 15kg of white sugar, 230g of plant spices, 300g of soy sauce, 200g of ginger, 400g of Guilin fermented bean curd, 1.1kg of single-headed garlic, and 3kg of ginger. Use a crushing device to crush the ingredients and mix them evenly.

[0073] Step 7: Marinate. Mix the ingredients and diced meat evenly. Put them into a sterilized container and seal them. Place them in a ventilated place and keep the temperature at 20℃. After sealing and marinating for 8 days, you will get crystal meat.

[0074] Comparative Example 2:

[0075] Step 1: Raw material selection: choose black soil pig back fat, 10 cm thick.

[0076] Ensure that the breeding period of black soil spotted pigs is 12 months.

[0077] Step 2: Cut the fat into 1.5 cm thick strips to get meat strips.

[0078] Step 3: Cook: Put the meat strips into 90℃ water and cook for 10 minutes.

[0079] Step 4: Cool down, take out the boiled meat strips and soak them in cold water for 10 minutes. Take out the meat strips and dry them.

[0080] Step 5: Dice the dried meat strips into 1 cm thick dices.

[0081] Step 6: Prepare the ingredients, including 30kg of white sugar, 350g of plant spices, 500g of soy sauce, 280g of ginger, 630g of Guilin fermented bean curd, 1.8kg of single-headed garlic, and 4.6kg of ginger. Use a crushing device to crush the ingredients and mix them evenly.

[0082] Step 7: Marinate. Mix the ingredients and diced meat evenly. Put them into a sterilized container and seal them. Place them in a ventilated place and keep the temperature at 35°C. After sealing and marinating for 12 days, you will get crystal meat.

[0083] In order to deeply analyze the effects of different breeding time, cooking temperature, meat cube thickness, ingredient ratio, and marinating temperature on the taste of crystal meat, the following experimental scheme was designed, and the results of the embodiment and the comparative example were compared. Table 1 summarizes the key experimental parameters and expected taste characteristics

[0084] Table 1: Experimental parameters and taste characteristics of the embodiments and comparative examples

[0085]

[0086] Through the data in the table, it can be concluded that the basis for the conclusion that the scheme has a better taste is mainly based on the careful matching of the breeding time, cooking temperature, thickness of diced meat, proportion of ingredients and marinating temperature. In Examples 2-4, the breeding time is selected to be 8-12 months. The black soil flower pork in this period is delicious and the meat is tight; the cooking temperature is controlled at 80-100°C. This temperature range can ensure that the meat is fully cooked without overcooking, and keep the meat fresh and tender; the thickness of the diced meat is controlled at 0.5-1 cm. Such a thickness is conducive to the uniform absorption of the ingredients and the maintenance of the meat taste; the proportion of ingredients is accurately calculated to ensure that the taste of the crystal meat is rich and fat but not greasy; the marinating temperature is maintained at 25-30°C. Marinating at this temperature for 10 days can not only ensure that the meat and the ingredients are fully integrated, but also avoid excessive temperature causing the meat to deteriorate. In contrast, the cultivation time of comparative example 1 is short, the ratio of ingredients is low, and the pickling temperature is too low, which may lead to insufficient meat and ingredient absorption; the ratio of ingredients in comparative example 2 is too high, and the pickling temperature is too high, which may lead to overcooked meat and affect the flavor. Therefore, by combining the optimized combination of these parameters, the schemes of Examples 2-4 can ensure that the taste of crystal meat is better, and ensure the full absorption of the flavor of the ingredients, making the meat taste better.

[0087] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention. Therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the attached claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present invention. Any figure mark in the claims should not be regarded as limiting the claims involved.

[0088] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A crystal meat production equipment, characterized in that: The invention comprises a heating tank (1), a pressure relief mechanism (2), an energy-saving mechanism (3) and a discharge mechanism (4); an electric heating coil is embedded in the inner wall of the heating tank (1); a pressure relief mechanism (2) is arranged at one end of the top of the heating tank (1); the pressure relief mechanism (2) is communicated with the inside of the heating tank (1); a feed port (6) is arranged at the other end of the top of the heating tank (1); a top cover (8) is arranged above the feed port (6); one side of the top cover (8) is rotatably connected to the feed port (6), and the other side of the top cover (8) is connected to the feed port (6) via a buckle (7); An energy-saving mechanism (3) is provided in the middle of the top of the heating tank (1), and a drainage port (5) is provided at the bottom of the heating tank (1). One side of the heating tank (1) is rotatably connected to the bracket (9), and the other side of the heating tank (1) is connected to the bracket (9) via a discharge mechanism (4). The bottom of the bracket (9) is welded to the base (10).

2. According to claim 1, a crystal meat production equipment, characterized in that: The pressure relief mechanism (2) comprises a fixed block (201), the bottoms of both ends of the fixed block (201) are welded to the top of the heating tank (1), the surface of the fixed block (201) is welded to the top ends of two sliding rods (202), the bottom ends of the sliding rods (202) are welded to the surface of the heating tank (1), the sliding rods (202) are in sliding contact with both ends of the lifting block (203), a spring (206) is provided at the bottom of the lifting block (203), the bottom of the spring (206) is welded to a stopper (205), the stopper (205) is in contact with the top of the pressure relief port (204), and the pressure relief port (204) is connected to the interior of the heating tank (1).

3. According to claim 2, a crystal meat production equipment is characterized in that: The two ends of the lifting block (203) are in sliding contact with the inner wall of the fixed block (201); the bottom of the lifting block (203) is rotatably connected to one end of the bottom of the threaded rod (207); and the outer wall of the threaded rod (207) is threadedly connected to the fixed block (201).

4. According to claim 1, a crystal meat production equipment is characterized in that: The energy-saving mechanism (3) comprises a stirring shaft (301), a stirring blade (302) is installed on the outside of the stirring shaft (301), one end of the top of the stirring shaft (301) is rotatably connected to the top of the heating tank (1), an impeller (303) is mounted on the outside of the top of the stirring shaft (301), and the impeller (303) is located inside a flow guide cover (304), one side of the flow guide cover (304) is connected to one end of a connecting pipe (306), three connecting pipes (306) are provided, the other end of the connecting pipe (306) is connected to the top end of an exhaust pipe (307), the bottom end of the exhaust pipe (307) is connected to the inside of the heating tank (1), and the other side of the flow guide cover (304) is connected to an exhaust port (305).

5. The crystal meat production equipment according to claim 4, characterized in that: The blades on the surface of the impeller (303) are distributed in a circular shape with equal spacing, the impeller (303) is tightly fitted with the inner wall of the air guide cover (304), and the exhaust port (305) and the connecting pipe (306) on one side of the air guide cover (304) are distributed in a staggered manner.

6. The crystal meat production equipment according to claim 1, characterized in that: The unloading mechanism (4) comprises a worm (401), the top end of the worm (401) is rotatably connected to the bracket (9), the bottom end of the worm (401) is sleeved on the outside of the output end of the driving motor (403), the driving motor (403) is installed on one side of the bracket (9) by means of bolts, one side of the worm (401) is meshed with a worm wheel (402), and the inside of the worm wheel (402) is connected to one side of the heating tank (1) by means of a shaft.

7. The crystal meat production equipment according to claim 1, characterized in that: A filter plate (11) is arranged inside the heating tank (1), a gap exists between the bottom of the filter plate (11) and the bottom of the heating tank (1), and holes and grooves are evenly distributed on the surface of the filter plate (11).

8. A secret process for making crystal meat according to claims 1-7, characterized in that: The steps include: S01: Select the back fat of black soil spotted pigs with a thickness of 5-10 cm. The breeding time of the selected black soil spotted pigs is more than 8-12 months; S02: cutting the fat meat into strips with a thickness of 0.8-1.5 cm to obtain meat strips; S03: Place the meat strips into the heating tank (1) and cook them in water at 80-100° C. for 5-15 minutes; S04: Take out the boiled meat strips and soak them in cold water for 8-12 minutes, pick them up and dry them, and cut them into 0.5-1 cm thick cubes; S05: Prepare white sugar, plant spices, soy sauce, ginger, Guilin fermented bean curd, garlic and ginger, and crush and mix the ingredients evenly using a crushing device; S06: Mix the ingredients and diced meat evenly, put them into a sterilized container and seal them for storage. Place them in a ventilated place and keep the temperature at 25-30℃. After sealing and marinating for 10 days, you will get crystal meat.

9. The secret process of making crystal meat according to claim 8, characterized in that: The weight ratio of the ingredients prepared in S05 is 17.5-27.5kg of white sugar, 230-350g of plant spices, 300-500g of soy sauce, 200-280g of ginger, 400-630g of Guilin fermented bean curd, 1.1-1.8kg of single-headed garlic, 3-4.6kg of ginger head, and 40-55kg of fat meat.

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