Premade meat tenderness regulation and control device with refrigeration and temperature control functions

Abstract

The invention discloses a refrigeration and temperature control premade meat tenderness regulation and control device, and relates to the technical field of food processing and storage, the refrigeration and temperature control premade meat tenderness regulation and control device comprises a regulation and control cabinet with a regulation and control chamber, a regulation and control part, a dynamic pressing part and a bidirectional precise temperature control assembly are arranged in the regulation and control chamber, and the regulation and control part is matched with regulation and control plates which are alternately distributed through a bearing frame; flexible division of the regulation and control chamber is realized, processing of prefabricated meat products can be performed in a partitioned manner, cross contamination can be prevented, and the device can adapt to the prefabricated meat products with different sizes; the bidirectional precise temperature control assembly can precisely control the temperature in the regulation and control cabinet, and uniform distribution of the temperature is ensured; the dynamic pressing part integrates physical hammering and electrical stimulation functions, so that the tenderization uniformity of the pre-prepared meat is realized, and the problems of non-uniform tenderization, low temperature control precision, easiness in cross contamination of the meat and the like of the existing equipment are solved.

Description

Technical Field

[0001] This invention relates to the technical field of food processing and storage, and in particular to a pre-prepared meat tenderness control device for refrigeration and temperature control. Background Technology

[0002] With the rapid development of the pre-prepared food market, the quality stability of pre-prepared meat products has become a core pain point for the industry. The tenderness of meat is the most critical indicator determining its taste and consumer acceptance. Currently, the industry mainly relies on adding exogenous enzymes (such as papain) or chemical curing agents (such as phosphates) for tenderizing pre-prepared meat products, as well as physical tenderizing methods such as mechanical tumbling and electrical stimulation.

[0003] For example, Chinese Patent CN220402910U discloses a tendon-breaking and tenderizing machine, including a frame; a conveying assembly disposed on the frame for conveying meat products; and a tendon-breaking assembly disposed on the frame, comprising: a mounting frame movably disposed on the frame, the mounting frame having several clearance openings, which, after being moved, is used to contact the meat products; a tendon-breaking moving frame movably disposed on the mounting frame; and several tendon-breaking plates, which are spaced apart on the tendon-breaking moving frame and move with it. After moving, the tendon-breaking plates pass through the clearance openings. This technical solution solves the problem of low production efficiency in related tendon-breaking and tenderizing machines that require repeated processing during the tendon-breaking and tenderizing process.

[0004] However, the tenderness control device mentioned above still has some shortcomings in actual use: 1. Existing tenderizing devices use a single tenderizing method, mostly relying on physical pounding without any synergistic effect. This results in low tenderizing efficiency for pre-processed meat products. Furthermore, the physical tenderizing method, which cannot control the pounding force, can lead to a lot of damage to pre-processed meat products. For tougher meats such as beef, the processing time is often extended, increasing the risk of meat spoilage.

[0005] 2. Furthermore, existing devices have low temperature control accuracy, mostly using traditional refrigeration compressors and heating wires, and the temperature distribution inside the control chamber is uneven, with large temperature differences in local areas, resulting in inconsistent tenderization progress and quality of meat in different locations.

[0006] 3. In addition, existing equipment can only process a single type of meat product. When processing multiple types of meat products, it is necessary to process them separately in one go, which is inefficient and can easily lead to cross-contamination between different types of meat.

[0007] Therefore, based on the above-stated viewpoints, there is still room for improvement in existing tenderness control devices. Summary of the Invention

[0008] To address the aforementioned problems, this invention provides a pre-processed meat tenderness control device with refrigeration temperature control, employing the following technical solution: A pre-prepared meat tenderness control device for refrigeration and temperature control includes a control cabinet with casters at the bottom, a control chamber inside the control cabinet, and a cabinet door on the control cabinet. The control chamber of the control cabinet is also equipped with: a control section for adjusting the division size of the control chamber to load different pre-prepared meat products; a dynamic pressing section for controlling the tenderness of the pre-prepared meat products placed in the control cabinet; and a two-way precise temperature control component. The control unit includes several sets of support frames evenly spaced along the height direction inside the control cabinet, and control plates symmetrically arranged on the side walls of the support frames; the support frames are symmetrically distributed on both sides of the control cabinet, forming a central channel to promote air circulation. The dynamic pressing part includes a striking column that contacts and hammers the pre-prepared meat, an electric ball on the striking column that electrically stimulates the pre-prepared meat, and a control component in the support frame that adjusts the striking force of the striking column.

[0009] Flexible airbags are also installed on the inner wall of the control cabinet and on the control panel. The flexible airbags are ventilated to press the pre-cooked meat products.

[0010] Preferably, the back side of the control cabinet is also provided with a control mechanism that controls the size of the pre-prepared meat storage space by changing the position of the control plate. The control mechanism includes an active control shaft installed at the rotation point of the control plate, a control gear on the active control shaft, and a control bar that controls the rotation of the control gear. Two sets of control gears are misaligned on several support frames.

[0011] Preferably, the control cabinet is also equipped with a two-way precision temperature control component, which includes a semiconductor cooling chip array, a thin-film heating element, a high-precision temperature sensor, and an intelligent temperature controller. Semiconductor cooling chip arrays and thin-film heating elements are alternately arranged on the inner wall of the control cabinet. High-precision temperature sensors are evenly distributed in the control chamber of the control cabinet, and the semiconductor cooling chip arrays and thin-film heating elements are controlled by an intelligent temperature controller.

[0012] Preferably, the flexible airbag is equipped with an air pump to control the ventilation volume.

[0013] Preferably, the dynamic pressing part further includes a drive shaft symmetrically installed in the support frame, a number of drive chains are sleeved along the length of the drive shaft, and a number of pressing sleeves are provided at equal intervals along the movement trajectory of the drive chains, with the striking column slidably disposed in the pressing sleeve. A pressing spring is fitted onto the striking column and located inside the pressing sleeve.

[0014] Preferably, the striking column is provided with an outwardly extending pressing rod, and the pressing sleeve is provided with a strip-shaped groove for the pressing rod to slide. The support frame contains several sets of interconnected plates in a wave-like pattern.

[0015] Preferably, each set of linkage plates includes several corrugated plates of different sizes that fit together.

[0016] Preferably, the control assembly includes a control screw that is rotatably mounted in the support frame via a bearing, and a plurality of linkage plates screwed onto the control screw; The control screw is equipped with multiple sets of bidirectional threaded grooves corresponding to the drive chain, and the linkage plate is distributed in a one-to-one correspondence with the bidirectional threaded grooves.

[0017] Preferably, the support frame is also provided with several height-adjustable support brackets by means of snap-fit.

[0018] Preferably, the end of the striking post away from the pressing sleeve has a threaded connection structure, and the electrified ball is screwed onto the striking post, and electrified balls of different sizes and shapes can be replaced.

[0019] In summary, this application includes at least one of the following beneficial technical effects: I. This invention employs a tenderizing mechanism combining physical hammering, electrical stimulation, and gentle pressing to significantly improve the tenderizing efficiency of pre-prepared meat products. Physical hammering achieves uniform pounding through a precision transmission structure, with the hammering force and frequency flexibly adjustable to suit meat products of varying hardness. Electrical stimulation applies targeted stimulation through conductive silicone energized balls, disrupting the cell membrane structure of muscle fibers and promoting protein decomposition. The periodic pressing of the flexible airbag further ensures uniform force distribution across all parts of the meat product, especially targeting deep muscle fibers, avoiding insufficient tenderization in certain areas.

[0020] Second, the control unit of the present invention drives the control plate to rotate at multiple angles through the control mechanism, and in conjunction with the height-adjustable support frame, realizes stepless adjustment of the storage space, which can be adapted to pre-prepared meat products of different sizes. The alternating distribution design of the control plates can arbitrarily adjust the flexibility of the control chamber division, and avoid cross-contamination between different types of meat products.

[0021] Third, the bidirectional precision temperature control component of the present invention can accurately control the temperature inside the control cabinet and activate the endogenous enzyme activity of meat products; during this period, a high-precision temperature sensor collects temperature data of each area inside the cavity in real time to ensure that the pre-processed meat products are free of cold spots and hot spots. Attached Figure Description

[0022] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0023] Figure 1 This is a schematic diagram of the main structure of the present invention.

[0024] Figure 2 This is a schematic diagram of the structure between the control part and the dynamic pressing part of the present invention.

[0025] Figure 3 This is a schematic diagram of the structure of the back side of the control cabinet of the present invention.

[0026] Figure 4 This is the present invention. Figure 3 Enlarged view of the local structure at point A in the image.

[0027] Figure 5 This is the present invention. Figure 3 Enlarged view of the local structure at point B in the image.

[0028] Figure 6 This is a schematic diagram of the structure between the control mechanism and the bidirectional precision temperature control component of the present invention.

[0029] Figure 7 This is a schematic diagram of the dynamic pressing part of the present invention.

[0030] Figure 8 This is a first-view structural diagram of the support frame and the dynamic pressing part of the present invention.

[0031] Figure 9 This is a second-view structural diagram of the support frame and the dynamic pressing part of the present invention.

[0032] Figure 10 This is a partial structural diagram of the dynamic pressing part of the present invention from a first-view perspective.

[0033] Figure 11 This is a partial structural diagram of the dynamic pressing part of the present invention from a second perspective.

[0034] Figure 12 This is a partial structural diagram of the dynamic pressing part of the present invention from a third-view perspective.

[0035] Explanation of reference numerals in the attached figures: 1. Control cabinet; 2. Control section; 3. Dynamic pressing section; 20. Support frame; 21. Control plate; 30. Striking column; 31. Electrostatic ball; 22. Control mechanism; 220. Active control shaft; 221. Control gear; 222. Control bar; 4. Two-way precision temperature control component; 40. Semiconductor cooling chip array; 41. Thin-film heating element; 42. High-precision temperature sensor; 5. Flexible airbag; 32. Drive shaft; 33. Drive chain; 34. Pressing sleeve; 35. Pressing spring; 36. Pressing linkage; 37. Linkage plate; 370. Wave plate; 6. Control component; 60. Control screw; 61. Adjustment knob; 7. Support frame. Detailed Implementation

[0036] The following combination Figures 1-12 This application will be described in further detail.

[0037] This application discloses a pre-prepared meat tenderness control device with refrigeration and temperature control; by integrating a precise temperature control system, a multi-mode tenderizing mechanism, and a flexible space control component, it achieves simultaneous refrigeration and preservation of pre-prepared meat and efficient tenderization, solving problems such as uneven tenderization, low temperature control accuracy, poor adaptability, and insufficient safety of existing equipment.

[0038] Example 1: Reference Figure 1 and Figure 2 As shown, a pre-prepared meat tenderness control device for refrigeration and temperature control includes a control cabinet 1 with a control cavity, and a control section 2 for dividing the control cavity and a dynamic pressing section 3 for controlling the tenderness of the pre-prepared meat placed on the control cabinet 1.

[0039] The control unit 2 includes several support frames 20 symmetrically installed inside the control cabinet 1 and control plates 21 symmetrically rotated and installed on the side walls of the support frames 20; the support frames 20 are distributed at equal intervals along the height direction of the control cabinet 1, and two control plates 21 are alternately distributed on the support frames 20 inside the control cabinet 1.

[0040] It should be noted that the cabinet of control cabinet 1 adopts a three-layer structure design. The outer layer is made of cold-rolled steel plate for corrosion protection, the middle layer is a polyurethane insulation layer with excellent heat insulation effect, and the inner layer is made of food-grade stainless steel to avoid contamination of pre-processed meat products and facilitate cleaning and disinfection.

[0041] The control cabinet 1 has a sealed door on the front, with a silicone sealing strip at the connection between the door and the cabinet body. The sealing strip is made of food-grade silicone to ensure the sealing performance of the control chamber and reduce temperature loss. The door has an observation window made of double-layered vacuum tempered glass, which allows real-time observation of the processing status of the meat in the control chamber, while also providing good heat preservation.

[0042] In addition, a control panel is provided on the side wall of the control cabinet 1. The control panel integrates a power switch, a temperature control knob, a tenderizing parameter adjustment button, a working time setting key, and a display screen. The display screen can display the working status such as the temperature of the control chamber, the tapping force, the tapping frequency, and the electrical stimulation parameters in real time, which is convenient for operators to monitor and adjust in real time.

[0043] Reference Figure 3 , Figure 4 and Figure 5 As shown, specifically, the back side of the control cabinet 1 is also provided with a control mechanism 22 for controlling the position change of the control plate 21 to control the size of the pre-prepared meat storage space. The control mechanism 22 includes an active control shaft 220 installed at the rotation point of the control plate 21, a control gear 221 provided on the active control shaft 220, and a control bar 222 for controlling the rotation of the control gear 221.

[0044] Two sets of control gears 221 on several support frames 20 on the same vertical line inside the control cabinet 1 are staggered.

[0045] The control panel 21 is encapsulated in food-grade silicone.

[0046] To better describe the installation location of the control board 21, refer to Figure 7 As shown, four sets of support frames 20 are set on the left side of the control cabinet 1. Two control plates 21 are rotatably installed on each set of support frames 20, and there is a certain gap between the two control plates 21 on each set of support frames 20. The gap is reserved here to ensure that the control plates 21 on the right support frame 20 of the control cabinet can be distributed in this area after rotation.

[0047] Four sets of support frames 20 are also set on the right side of the control cabinet 1. Two control plates 21 are rotatably installed on each set of support frames 20. The two control plates 21 on each set of support frames 20 are close to each other, so that the difference in the installation of control plates 21 on the support frames 20 on both sides of the control cabinet 1 can be distinguished.

[0048] It should be noted that when processing and storing pre-prepared meat products, the existing control cabinet 1 usually needs to place them on the support frame 20 for processing. When processing various types of pre-prepared meat products, it is very easy for different meats to have cross-contamination of flavors. Therefore, this application proposes a control unit 2 to solve the above problems.

[0049] In practice, when tenderizing two different types of pre-processed meat products is required, the corresponding control strip 222 is slid, which drives the control gear 221 to rotate. This causes the control gear 221 to control the rotating shaft and control plate 21 to change from a vertical to a horizontal state. See the specific details below. Figure 2 As shown, this is the state after the control panel 21 is switched, dividing the control chamber of the control cabinet 1 into multiple different areas to ensure that the pre-processed meat in each area does not have cross-contamination of flavors. At the same time, the control chamber can also be divided into corresponding volumes according to the quantity of pre-processed meat, thereby making full use of the space inside the control cabinet 1 and maximizing the processing of pre-processed meat.

[0050] When the control plate 21 is in a horizontal state, a single set of support frames 20 can hold large pieces of meat with sufficient gaps between them to avoid uneven tenderization caused by compression. When the control plate 21 is in a vertical state, a single set of support frames 20 is divided into multiple independent spaces, which can hold small pieces of meat to avoid stacking. When the control plate 21 is at any angle between horizontal and vertical, the storage space can be infinitely adjusted by fine-tuning the angle, adapting to various sizes and shapes of meat and greatly improving the adaptability of the equipment.

[0051] Reference Figure 2 and Figure 6The diagram shown is a structural schematic of the bidirectional precision temperature control component 4 in this application. The control cabinet 1 is also equipped with the bidirectional precision temperature control component 4, which includes a semiconductor cooling chip array 40, a thin film heating element 41, a high-precision temperature sensor 42, and an intelligent temperature controller.

[0052] Semiconductor cooling chip array 40 and thin film heating element 41 are alternately arranged on the inner wall of control cabinet 1. High-precision temperature sensors 42 are evenly distributed in the control cavity of control cabinet 1, and the semiconductor cooling chip array 40 and thin film heating element 41 are controlled by intelligent temperature controller. A bidirectional fan is provided in control cabinet 1.

[0053] The air outlet of the bidirectional fan covers the entire cross-section of the control chamber. The bidirectional fan is driven by a stepper motor and can switch between forward and reverse rotation.

[0054] The bidirectional precision temperature control component 4 is used to achieve precise control and uniform distribution of temperature in the control chamber.

[0055] The semiconductor cooling array 40 consists of multiple semiconductor cooling chips, alternately arranged on the inner wall of the control cabinet 1. It has high cooling efficiency and fast temperature control response, and can quickly reduce the temperature of the control cavity. The thin-film heating element 41 is made of flexible material, allowing for flexible installation. It is alternately arranged on the inner wall of the control cabinet 1, forming a complementary distribution with the semiconductor cooling array 40, ensuring that the heating area uniformly covers the control cavity and avoiding local temperature imbalance.

[0056] The intelligent temperature controller employs a high-performance control chip, ensuring high control precision. It automatically controls the operating status of the semiconductor cooling array 40 and the thin-film heating element 41 based on real-time temperature data collected by the temperature sensor. When the temperature of the regulating chamber exceeds the set value, the intelligent temperature controller activates the semiconductor cooling array 40 for cooling; when the temperature falls below the set value, it activates the thin-film heating element 41 for heating; when the temperature reaches the set value, the semiconductor cooling array 40 and the thin-film heating element 41 operate intermittently to maintain temperature stability. The intelligent temperature controller supports a wide temperature setting range, allowing for the setting of appropriate refrigeration temperatures according to the processing requirements of different meat products.

[0057] In practice, traditional equipment can only passively heat or cool, while the bidirectional precision temperature control component 4 can accurately execute complex temperature control curves. For example, it first performs low-temperature tenderization within the range of -2°C to 4°C to activate endogenous enzyme activity; then it rapidly raises the temperature to 55°C to 65°C for medium-temperature maturation. After maturation, it immediately activates powerful cooling to quickly lower the core temperature of the meat to below 4°C, achieving rapid tenderization, instantly terminating enzyme activity and protein denaturation, and perfectly locking in moisture and tenderness.

[0058] Reference Figure 6 , Figure 7 and Figure 8As shown, further, when complex temperature control is performed inside the control cabinet 1, in order to further promote the tenderness of the pre-prepared meat, especially the tenderness of the middle part of the pre-prepared meat, this application proposes a dynamic pressing part 3, which integrates physical hammering and electrical stimulation to further accelerate the tenderness of the pre-prepared meat.

[0059] When pre-processing meat products is required, place the hard-textured meat products evenly on the support rack 7, ensuring sufficient spacing between each piece, and close the cabinet door. After starting the equipment, first lower the temperature of the control chamber to the set value and stabilize it, then start the tenderizing program. The striking column 30 hammers the meat products with considerable force, while the electrified bulb 31 applies strong electrical stimulation to synergistically break down the muscle fibers and connective tissue of the meat products; the flexible airbag 5 applies periodic pressure with considerable force to ensure that deep muscle fibers are also effectively tenderized.

[0060] The dynamic pressing part 3 includes a striking column 30 that contacts and hammers the pre-prepared meat product, and an electrified ball 31 on the striking column 30 that is electrically stimulated to electrically stimulate the pre-prepared meat product.

[0061] The dynamic pressing part 3 also includes a drive shaft 32 symmetrically installed in the support frame 20, a number of drive chains 33 are sleeved along the length of the drive shaft 32, and a number of pressing sleeves 34 are provided at equal intervals along the movement trajectory of the drive chains 33. The striking column 30 is slidably disposed in the pressing sleeve 34.

[0062] A pressing spring 35 is fitted onto the striking post 30 and is located inside the pressing sleeve 34.

[0063] The striking post 30 is provided with an outwardly extending pressing rod 36, and the pressing sleeve 34 has a strip-shaped groove for the pressing rod 36 to slide.

[0064] The support frame 20 is equipped with several sets of wavy linkage plates 37.

[0065] It should be noted that the striking post 30 is slidably positioned within the pressing sleeve 34, and is made of food-grade stainless steel with a finely polished surface that is smooth and burr-free. The end of the striking post 30 that contacts the meat is designed in an arc shape to prevent damage to the surface of the meat during hammering.

[0066] In practice, after the pre-prepared meat is placed in the support frame 20 inside the control cabinet 1, the cabinet door is closed, and then the drive shaft 32 rotates and controls the drive chain 33 to rotate at a uniform speed. The pressing sleeve 34, the striking column 30 and the electrified ball 31 on the drive chain 33 move synchronously.

[0067] At the same time, when the striking column 30 moves to the middle of the drive chain 33, when the drive chain 33 drives the pressing sleeve 34 to move, the pressing connecting rod 36 slides along the wave trajectory of the wave plate 370, thereby driving the striking column 30 to move up and down along the pressing sleeve 34 to achieve uniform hammering of the pre-made meat products.

[0068] Furthermore, the electrified ball 31 generates electrical stimulation during the tapping process. The electrified ball 31, made of conductive silicone, is in direct contact with the pre-processed meat and contains metal electrodes. These metal electrodes are connected to a power module outside the control cabinet 1 via wires. The power module provides adjustable voltage and current. By applying electrical stimulation to the pre-processed meat through the electrified ball 31, the cell membrane structure of muscle fibers is disrupted, promoting the breakdown of actin and myosin. This synergistic effect with the physical tapping enhances tenderizing efficiency.

[0069] When the striking column 30 and the electrified ball 31 physically strike and electrically stimulate the pre-prepared meat, the pre-prepared meat may shift. Therefore, this application also proposes a flexible airbag 5, as shown in the reference. Figure 7 As shown, flexible airbags 5 are provided on the inner wall of the control cabinet 1 and the control plate 21 to apply lateral flexible pressure to the pre-cooked meat, and achieve all-round tenderization in conjunction with dynamic pounding, while avoiding displacement of the meat. The structural design takes into account both the uniformity of pressing and safety.

[0070] The flexible airbag 5 is made of food-grade silicone, meeting food safety standards, releasing no harmful substances, and possessing good elasticity and wear resistance, capable of withstanding repeated inflation and deflation cycles without easily breaking. The surface of the flexible airbag 5 has anti-slip textures, which increase friction with the meat, preventing the meat from shifting during pressing and ensuring effective pressing.

[0071] The flexible airbag 5 is connected to an external air pump in the control cabinet 1 via an air tube. The air pump has a two-way function of inflation and deflation, stable working pressure, and fast response speed.

[0072] The pressing parameters of the flexible airbag 5 can be flexibly adjusted according to the type of meat. For soft meat, a lower pressing pressure and a higher circulation frequency are selected, while for hard meat, a higher pressing pressure and a moderate circulation frequency are selected to ensure that the pressing effect is adapted to the characteristics of different meats.

[0073] After tenderization, the meat surface remains intact, with normal color and good elasticity. When cut open, the muscle fibers are loose and even, without any tough or dry texture.

[0074] Example 2: Reference Figure 9 , Figure 10 , Figure 11 and Figure 12 As shown, based on Example 1, to further improve the tenderness of the pre-cooked meat, this application also proposes a control component 6, which adjusts the striking force of the striking column 30.

[0075] Each set of linkage plates 37 includes several wave plates 370 of different sizes that are attached together.

[0076] The support frame 20 is also equipped with a control component 6 for adjusting the striking force of the striking column 30. The control component 6 includes a control screw 60 that is rotatably mounted in the support frame 20 via a bearing, and several column linkage plates 37 are screwed onto the control screw 60. The control screw 60 is provided with multiple sets of bidirectional threaded grooves corresponding to the drive chain 33, and the linkage plate 37 is distributed with the bidirectional threaded grooves in a one-to-one correspondence.

[0077] One end of the control screw 60 extends out of the control cabinet 1 and is connected to an adjustment knob 61. Rotating the adjustment knob 61 drives the control screw 60 to rotate, which in turn drives the linkage plate 37 to move along the axial direction of the control screw 60, changing the contact position between the linkage plate 37 and the pressing rod 36, thereby adjusting the extension length of the striking post 30 and ultimately achieving precise adjustment of the striking force. The adjustment knob 61 has anti-slip texture on its surface for easy gripping and rotation by the operator.

[0078] In addition, the linkage plate 37 is composed of multiple wave plates 370, and the whole is in a stepped shape.

[0079] When the control screw 60 is rotated clockwise, the linkage plates 37 on both sides of the same set of drive chains 33 move closer to each other. At this time, the small wave plate 370 on the linkage plate 37 corresponds to the pressing rod 36. When the pressing rod 36 moves with the striking column 30 to the set wave plate 370, the distance between the reciprocating movements of the striking column 30 becomes smaller, and the force exerted on the pre-prepared meat during the striking becomes smaller. Conversely, the distance between the reciprocating movements of the striking column 30 becomes larger, and the force exerted on the pre-prepared meat during the striking becomes larger.

[0080] In addition, it can adjust the striking force and also has the effect of striking different quantities and sizes of pre-prepared meat products. Therefore, when the quantity of pre-prepared meat products is small, adjusting the distance of the striking column 30 can also ensure that the electrified ball 31 contacts the surface of the pre-prepared meat and then electrically stimulates and strikes it.

[0081] Then, while striking, the striking column 30 also moves along the movement trajectory of the drive chain 33. Therefore, when the pre-prepared meat is struck, the striking column 30 will also apply an external force to the pre-prepared meat, so that the pre-prepared meat can be flipped over, ensuring that the striking column 30 and the electrified ball 31 can strike multiple different parts of the pre-prepared meat.

[0082] Example 3: Further, the end of the striking post 30 away from the pressing sleeve 34 has a threaded connection structure, and the electric ball 31 is screwed onto the striking post 30, and different sizes and shapes of electric balls 31 can be replaced.

[0083] The electrified ball 31 and the striking post 30 are connected by a threaded structure. The end of the striking post 30 has an external thread, and the electrified ball 31 has a corresponding internal thread. This threaded connection allows the electrified ball 31 to be disassembled and replaced. Different sizes and shapes of electrified balls 31 can be used depending on the type of meat and tenderizing requirements to ensure a suitable electrical stimulation contact area and improve tenderizing uniformity. The threaded connection structure is robust, easy to disassemble, and requires no complicated tools, making the operation simple and efficient.

[0084] During work: The first step is to adjust the size of the control chamber and the division intervals according to the type and quantity of meat (whether it needs to be divided to prevent cross-contamination) and size: the sliding control bar 222 drives the control gear 221 to rotate, which in turn drives the active control shaft 220 to rotate, so that the control plate 21 on the support frame 20 switches to the target angle in the vertical and horizontal intervals.

[0085] If processing multiple types of meat, adjust the control plate 21 to a horizontal position to divide the control cavity into multiple independent areas, thus avoiding mixing during the subsequent tenderizing process.

[0086] The second step involves evenly placing the pre-treated meat (with tendons and membranes removed, water drained, and cut to the required shape) into the adjusted support frame area 20, ensuring sufficient spacing between meat pieces in the same area to avoid uneven tenderization due to compression. After placement, close the sealed cabinet door, ensuring the silicone sealing strip is completely flush with the cabinet body, locking the internal space of the control chamber and providing a sealed environment for subsequent precise temperature control and tenderization.

[0087] The third step involves activating the bidirectional precision temperature control component 4 via the control panel. The intelligent temperature controller automatically activates the semiconductor cooling array 40 or the thin-film heating element 41 based on preset temperature parameters: first, the semiconductor cooling array 40 cools the control chamber to a low-temperature tenderizing zone, activating the endogenous enzyme activity of the meat; then, it rapidly rises to a medium-temperature cooking temperature. Immediately after cooking, a powerful cooling system is activated, quickly lowering the core temperature of the meat to a low temperature, achieving rapid tenderization, instantly terminating enzyme activity and protein denaturation, and perfectly locking in moisture and tenderness.

[0088] Fourthly, simultaneously, by rotating the adjustment knob 61 on the outside of the support frame 20, the control screw 60 is rotated, and the position of the wave plate 370 is determined, thereby determining the striking force of the striking column 30 and the electrified ball 31. If the electrified ball 31 needs to be replaced, the original electrified ball 31 at the end of the striking column 30 is unscrewed, and an electrified ball 31 of the corresponding size or shape is installed according to the meat contact requirements to ensure that the electrical stimulation contact area is suitable. Finally, the electrical stimulation parameters and airbag compression frequency are confirmed to be adjusted to the target values ​​through the control panel.

[0089] In the fifth step, the drive shaft 32 rotates, driving the drive chain 33 to move at a constant speed. The pressing sleeve 34 moves synchronously with the drive chain 33, and the pressing linkage 36 slides along the trajectory of the wave-shaped linkage plate 37, driving the striking column 30 to move up and down reciprocally within the pressing sleeve 34, uniformly pounding the meat. At the same time, the electric ball 31 is connected to the power supply, applying electrical stimulation to the meat according to the set mode, destroying the muscle fiber cell membrane structure, and forming a synergistic tenderizing effect with the physical pounding. During this period, the flexible airbags 5 on the inner wall of the control cabinet 1 and the control plate 21 are cyclically inflated and deflated at a preset frequency: the airbags are slightly inflated during pounding to keep the position of the meat stable, and the airbags are pressurized during the pounding intervals to achieve lateral pressing, ensuring that the deep muscle fibers of the meat can also be effectively tenderized, avoiding uneven tenderizing caused by displacement.

[0090] Step 6: When the total tenderizing time reaches the set value, the equipment will automatically stop, open the cabinet door, and remove the meat. If continuous processing is required, continue processing and repeat the above steps.

[0091] The embodiments described herein are preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Therefore, all equivalent changes made in accordance with the structure, shape, and principle of the present invention should be covered within the scope of protection of the present invention.

Claims

1. A pre-processed meat tenderness control device for refrigeration and temperature control, characterized in that: It includes a control cabinet (1) with casters at the bottom, a control chamber inside the control cabinet (1), and a cabinet door on the control cabinet (1); The control chamber of the control cabinet (1) is also equipped with: The control unit (2) adjusts the division size of the control chamber to load different pre-processed meat products. Dynamic pressing part (3) and bidirectional precise temperature control component (4) for controlling the tenderness of pre-prepared meat products in the control cabinet (1). The control unit (2) includes several support frames (20) evenly spaced along the height direction inside the control cabinet (1) and control plates (21) symmetrically arranged on the side walls of the support frames (20); the support frames (20) are symmetrically distributed on both sides of the control cabinet (1) to form a central channel that promotes air circulation; The dynamic pressing part (3) includes a striking column (30) that contacts and hammers the pre-prepared meat, an electric ball (31) that electrically stimulates the pre-prepared meat on the striking column (30), and a control component (6) in the support frame (20) that adjusts the striking force of the striking column (30). The inner wall of the control cabinet (1) and the control plate (21) are also equipped with flexible airbags (5), which ventilate to press the pre-made meat products.

2. The pre-processed meat tenderness control device for refrigeration and temperature control according to claim 1, characterized in that: The control cabinet (1) is also provided with a control mechanism (22) on the back side, which controls the size of the pre-prepared meat storage space by changing the position of the control plate (21). The control mechanism (22) includes an active control shaft (220) installed at the rotation point of the control plate (21), a control gear (221) on the active control shaft (220), and a control bar (222) for controlling the rotation of the control gear (221). Two sets of regulating gears (221) on several support frames (20) are misaligned.

3. The pre-processed meat tenderness control device for refrigeration and temperature control according to claim 1, characterized in that: The control cabinet (1) is also equipped with a two-way precision temperature control component (4), which includes a semiconductor cooling chip array (40), a thin film heating element (41), a high-precision temperature sensor (42), and a smart temperature controller. Semiconductor cooling chip array (40) and thin film heating element (41) are alternately arranged on the inner wall of control cabinet (1). High-precision temperature sensor (42) is evenly distributed in the control chamber of control cabinet (1) and the semiconductor cooling chip array (40) and thin film heating element (41) are controlled by intelligent temperature controller.

4. The pre-processed meat tenderness control device for refrigeration and temperature control according to claim 1, characterized in that: The flexible airbag (5) is equipped with an air pump to control the ventilation volume.

5. The pre-processed meat tenderness control device for refrigeration and temperature control according to claim 1, characterized in that: The dynamic pressing part (3) also includes a drive shaft (32) symmetrically installed in the support frame (20), a number of drive chains (33) are sleeved along the length direction of the drive shaft (32), and a number of pressing sleeves (34) are provided at equal intervals along the movement trajectory direction of the drive chains (33). The striking column (30) is slidably disposed in the pressing sleeve (34). A pressing spring (35) is fitted on the striking column (30) and located inside the pressing sleeve (34).

6. The pre-processed meat tenderness control device for refrigeration and temperature control according to claim 1, characterized in that: The striking column (30) is provided with an outwardly extending pressing rod (36), and the pressing sleeve (34) has a strip-shaped groove for the pressing rod (36) to slide. The support frame (20) is provided with several sets of linkage plates (37) in a wave-like shape.

7. The pre-processed meat tenderness control device for refrigeration and temperature control according to claim 6, characterized in that: Each set of linkage plates (37) includes several corrugated plates (370) of different sizes that fit together.

8. The pre-processed meat tenderness control device for refrigeration and temperature control according to claim 1, characterized in that: The control assembly (6) includes a control screw (60) that is rotatably mounted in the support frame (20) via a bearing, and a plurality of linkage plates (37) are screwed onto the control screw (60); The control screw (60) is provided with multiple sets of bidirectional threaded grooves corresponding to the drive chain (33), and the linkage plate (37) is distributed in a one-to-one correspondence with the bidirectional threaded grooves.

9. The pre-processed meat tenderness control device for refrigeration and temperature control according to claim 1, characterized in that: The support frame (20) is also equipped with several height-adjustable support brackets (7) that slide on it by means of snap-fit.

10. A pre-processed meat tenderness control device for refrigeration and temperature control according to claim 1, characterized in that: The end of the striking post (30) away from the pressing sleeve (34) has a threaded connection structure, and the electric ball (31) is screwed onto the striking post (30) to realize the replacement of electric balls (31) of different sizes and shapes.

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