A sampling device for detecting pork tenderness

Abstract

The present invention relates to the technical field of food sampling, and in particular to a sampling device for detecting the tenderness of pork. It comprises: a main body, one end of which is a handheld end, and the other end is a working end, and the working end is formed with an installation chamber; a driving unit, which is arranged in the installation chamber; a cutting unit, which is connected to the driving unit and driven by the driving unit to rotate along its own axis; the end of the cutting unit away from the driving unit has a cutting portion with a length of L2; the cutting portion at least comprises: a cutting edge and an intervention edge; the cutting edge is formed by the end face of the cutting portion and the axis of the sampling channel at an angle a, and the angle a is not equal to 90°; the intervention edge is formed by the cutting edge at the farthest end L1 of the driving unit. The intervention edge can form a knife entry notch in the sampled meat block, so that the cutting unit enters the sampled meat block in advance, increasing the stability during subsequent rotation and downward pressing, thereby reducing the damage of the blade to the surface of the meat block, making the sample meat block more complete, so as to increase the accuracy during detection.

Description

Technical Field

[0001] The invention relates to the technical field of food sampling, in particular to a sampling device for detecting the tenderness of pork. Background Art

[0002] With the continuous development of society, people have higher and higher requirements for the quality of meat. On the premise of ensuring food safety and freshness, they also put forward requirements for the tenderness of meat. Of course, there is a huge difference in the price of the same type of meat with different tenderness, so the high-quality meat market has huge commercial value.

[0003] As for how to confirm the tenderness level of a piece of meat, my country's Ministry of Agriculture and Rural Affairs has a standard determination method: NY / T1180-2006, in which the sampling procedure "uses a circular sampler with a diameter of 1.27 cm to drill and cut meat samples in a direction parallel to the muscle fibers, and the length of the hole sample is not less than 2.5 cm. The sampling position should be no less than 5 mm away from the edge of the sample, and the distance between the edges of the two samples should be no less than 5 mm. Hole samples with obvious defects should be eliminated, and the number of samples to be measured should be no less than 3. The samples should be measured immediately after sampling." The mainstream of the measurement department still uses an iron hollow cylinder to squeeze vertically downward. The samples collected by this method are uneven, with rough edges, uneven force, and can be cut into wedges, affecting the accuracy of the measurement data.

[0004] Traditional samplers are difficult to operate and require a lot of effort to squeeze the sampler blade into the sampled meat. Operators often think of drilling the sampler into the sampled meat by rotating it, but the contact surface between the sampled meat and the blade is large. During the rotation, the position of the blade is not fixed and it is very easy to slip, resulting in the upper surface of the sampled meat being crushed. It is also difficult to apply enough force while accurately controlling the direction, and the sampler is prone to tilting, especially when the initial cut into the meat is made. The operator must also press the sampled meat with one hand. At this time, the sampler slips or tilts out of the hand, which can easily cause damage to the pressing hand.

[0005] Existing patents have also made improvements to the mainstream sampling tools, but they only added a lever structure on the outside to make squeezing more labor-saving. The working principle is still to use an iron hollow cylinder to squeeze downwards, and the sampler with the added lever structure has been transformed into a fixed device, completely losing its portability.

[0006] Moreover, the existing sampling tools can only sample one piece of meat at a time, and it is impossible to sample multiple pieces of meat at the same time. However, each test requires at least three pieces of meat, which means that the sampling personnel must perform at least three samplings, which is very inefficient. Summary of the invention

[0007] In order to solve the above-mentioned prior art problems, the present invention provides a sampling device for detecting the tenderness of pork, comprising: a main body, one end of the main body is a handheld end, the other end is a working end, and the working end is formed with a mounting chamber;

[0008] A driving unit, disposed in the installation chamber;

[0009] A cutting unit connected to the driving unit so as to be driven by the driving unit to rotate along its own axis;

[0010] There are a plurality of cutting units, which can rotate synchronously to cut the sampled meat pieces; and the cutting units are formed with a sampling channel having a hollow structure to collect the sampled meat pieces;

[0011] Wherein, the end of the cutting unit away from the driving unit has a cutting portion with a length of L2;

[0012] The cutting part at least comprises:

[0013] Cutting edge and intervention edge;

[0014] The cutting edge is formed by the end surface of the cutting portion and the axis of the sampling channel at an angle a, and the angle a is not equal to 90°;

[0015] and the intervention edge is formed by the cutting edge at a position L1 farthest from the driving unit;

[0016] The intervention blade acts vertically on the upper surface of the sampled meat block to form a knife entry slot for the sampled meat block, and the cutting blade cuts the knife entry slot through a rotating action.

[0017] Further, the length of the end face of the cutting portion is L3, the length of the cutting edge is L4, and L4=K×L3, and the value range of K is: 0.3 to 0.5;

[0018] wherein the intervening edge is located at the formation end point of the cutting edge;

[0019] Or, the intervening edge protrudes from the cutting edge to form an angular structure;

[0020] Furthermore, the side wall surface where the intervention blade is connected to the end surface of the sampling channel is at 90 degrees.

[0021] Furthermore, it also includes a radial support portion disposed above the cutting portion, and the radial support portion includes;

[0022] A support body, the support body protrudes radially from the outer side wall of the cutting unit, and the circumferential wall surface of the support body is an abutment surface to abut against the sampled meat block, so as to provide radial support force for the sampled meat block;

[0023] A guide body, located between the support body and the cutting edge, one end of the guide body is tangent to the circumferential wall surface of the cutting unit, and spirals along the axial direction until it is tangent to the support body, and the thickness of the guide body increases along the spiral direction;

[0024] The spiral direction is opposite to the direction of the rotation action.

[0025] Furthermore, it also includes an axial pressing portion, which is fixedly arranged in the installation chamber and surrounded by the outside of the cutting unit, wherein the axial pressing portion forms a stop surface, and the stop surface abuts against the sampled meat block.

[0026] Furthermore, the axial pressing portion is a cylindrical structure.

[0027] The axial pressing portion has a telescopic stroke along its own axial direction, and the telescopic stroke is greater than the vertical movement stroke of the cutting unit.

[0028] Furthermore, the axial pressing portion at least includes:

[0029] A mounting member, fixedly connected to the mounting chamber;

[0030] A pressing member is slidably connected to the mounting member and moves along the telescopic stroke, and the pressing member forms the stop surface;

[0031] The elastic member abuts against the pressing member so that the stop surface abuts against the upper surface of the sampled meat block.

[0032] Furthermore, the driving unit has an active rotating shaft;

[0033] A plurality of the cutting units are arranged around the circumference of the active rotating shaft;

[0034] Wherein, the active rotating shaft drives the plurality of cutting units to rotate synchronously.

[0035] Furthermore, the driving shaft is provided with a driving gear; the side wall of the cutting unit is provided with a driven gear, and the driving gear is engaged with a plurality of driven gears at the same time to drive the plurality of cutting units to rotate synchronously;

[0036] Wherein, the diameter of the driving gear is smaller than the diameter of the driven gear to form a reduction transmission.

[0037] Furthermore, the number of the cutting units is three, and the apex of the intervening blade of each cutting unit forms a calibration surface, and the calibration surface is perpendicular to the axis of the cutting unit.

[0038] Furthermore, the sampling channel runs through the installation chamber so that the end of the sampling channel is exposed to the driving unit.

[0039] The beneficial effect of the present invention is that the cutting blade can form a cutting notch in the sampled meat block, so that the cutting unit can enter the sampled meat block in advance, increasing the stability during subsequent rotation and downward pressing, thereby reducing the damage of the blade to the surface of the meat block, making the sample meat block more complete, and increasing the accuracy of the detection. In addition, the inclined cutting blade can better cooperate with the rotation action brought by the driving unit to achieve a more labor-saving effect. At the same time, it also has a radial support part to provide horizontal support force, so that the sampled meat block is in a taut state; and an axial pressing part to provide vertical pressing force, so that the hand does not need to press the sampled meat block close to the cutting blade to ensure that the sampled meat block is in a stationary state. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 This is a schematic diagram of the structure of a sampling device for detecting the tenderness of pork provided by the present invention;

[0041] Figure 2 A schematic diagram of the internal structure of a sampling device for detecting pork tenderness provided by the present invention;

[0042] Figure 3 This is a schematic diagram of the structure of the cutting unit provided by the present invention;

[0043] Figure 4 A schematic diagram of the structure of a cutting unit according to another embodiment of the present invention;

[0044] Figure 5 for Figure 4 A schematic diagram from another perspective;

[0045] Figure 6 A schematic diagram of the structure of a cutting unit according to another embodiment of the present invention;

[0046] Figure 7 Based Figure 6 Schematic diagram from another perspective;

[0047] Figure 8 This is a schematic diagram of the assembly of the cutting unit;

[0048] Fig. 9 is a schematic diagram of the cutter entry notch;

[0049] Fig.10 This is a schematic diagram of the structure of a sampling device for detecting the tenderness of pork from another perspective provided by the present invention.

[0050] Figure numerals: 1. main body; 11. mounting chamber; 12. handheld end; 2. sampling unit; 21. cutting part; 211. cutting edge; 212. intervention edge; 3. driving unit; 31. active rotating shaft; 4. axial pressing part; 41. mounting part; 411. guide rail; 42. pressing part; 43. elastic part; 51. supporting body; 52. guide body; 6. driving gear; 7. driven gear; 8. sampling meat block. DETAILED DESCRIPTION

[0051] 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.

[0052] Embodiment 1:

[0053] Reference Figure 1-Figure 10 , a sampling device for detecting the tenderness of pork, comprising:

[0054] A main body 1, one end of the main body 1 is a hand-held end 12, and the other end is a working end, and the working end is formed with a mounting chamber 11;

[0055] A driving unit 3, arranged in the installation chamber 11;

[0056] A cutting unit connected to the driving unit 3 so as to be driven by the driving unit 3 to rotate along its own axis;

[0057] There are multiple cutting units, which can rotate synchronously to cut the sampled meat pieces 8; and the cutting units are formed with a sampling channel having a hollow structure to collect the sampled meat pieces;

[0058] The end of the cutting unit away from the driving unit 3 has a cutting portion 21 with a length of L2;

[0059] The cutting part 21 at least comprises:

[0060] Cutting edge 211 and intervening edge 212;

[0061] The cutting edge 211 is formed by the end surface of the cutting portion 21 and the axis of the sampling channel at an angle a, and the angle a is not equal to 90°;

[0062] and the intervening edge 212 is formed by the cutting edge 211 at the farthest end L1 from the driving unit 3;

[0063] The intervening blade 212 acts vertically on the upper surface of the sampled meat block 8 to form a knife entry slot for the sampled meat block 8, and the inclined surface of the cutting blade 211 cuts the side wall of the knife entry slot through a rotational action.

[0064] There are some standards for the tenderness of meat in my country's agricultural industry, among which NY / T 1180 is (shear force determination method). Before using the relevant shear force measuring instrument, the meat needs to be sampled. The sampled meat block 8 has the size requirements: the diameter is 1.27cm and the length is not less than 2.5cm. Therefore, there is no way to sample by cutting with a knife, so a special circular drilling sampler is equipped for sampling.

[0065] At present, the circular drilling sampler is actually just a steel pipe with a grip at the end. Usually, one hand presses the sampled meat block 8 and the other hand presses the sampler, which is very laborious when sampling, especially for women. At the same time, it is easy to make mistakes in sampling and injure the hand pressing the sampled meat block 8 because of the laborious sampling.

[0066] Moreover, at least three samples must be taken for each test of a sampled meat block 8, and the samples are likely to have defects (broken length, severe skewness, broken edges, etc.). This turns the originally delicate testing task into a physical task.

[0067] In this regard, the present application provides a sampling device for detecting the tenderness of pork, which has a cutting unit with a cylindrical structure, wherein the hollow structure is a sampling channel. One end of the cutting unit is close to the driving unit 3 and is rotatably connected to the main body 1, and the other end is away from the driving unit 3 and has a cutting portion 21 with a length of L2. The end surface of the cutting portion 21 is not perpendicular to the axis of the sampling channel, and has an angle a to form a cutting edge 211, wherein the angle a is specifically between 60° and 75°. Figure 4 As shown, the vertex of the cutting edge 211 (the cutting edge 211 is the farthest end L1 from the driving unit 3 ) forms an intervention edge 212 .

[0068] Specifically, during use, the intervention blade 212 first contacts the upper surface of the sampled meat block 8. Since the intervention blade 212 is actually just a sharp point, compared with the annular blade of a traditional sampler, the contact area between the intervention blade 212 of this embodiment and the sampled meat block 8 is extremely small. Fig. 9 As shown, it is very easy to insert the sample into the surface of the meat block 8 to form a knife entry slot, and then drive the multiple cutting units to rotate through the driving unit 3 while pressing with the hand.

[0069] First, when we use the traditional sampler, the most problematic step is how to insert the blade of the sampler into the sampled meat block 8 at the beginning. It is very easy to slip and misalign, resulting in the upper surface of the sampled meat block 8 being smashed. However, it is only a simple destruction of the upper surface of the sampled meat block 8, which has little impact. The damaged end can be cut off after sampling. It just adds more operation steps and is more troublesome. However, the most fatal thing is that the sampler is prone to tilt during sampling, which firstly leads to uneven diameter of the sampled meat block (because when our initial knife entry direction is tilted, it may continue to cut along the tilted knife entry direction. First, it is difficult to control the force angle, and second, it is still necessary to vertically insert the sampler to make the blade fit the cutting board in order to remove the meat completely.), and secondly, tilting the knife is very dangerous. It has been said before that using the traditional sampler is very laborious, that is, the operator needs to provide a large force to the sampler. At this time, the sampler is not in a vertical state, and it is easy to decompose the force into a horizontal force, causing the sampler to fall out of hand. In order to save effort, the operator often presses down and rotates at the same time to form a drilling action. For this reason, the operator needs to press the sampling meat piece 8 with his other hand to prevent the sampling meat piece 8 from deviating with the rotation. If it slips out of the hand at this time, it is very likely to cause serious damage to the pressing hand.

[0070] The cutting edge 211 of the present embodiment is also different from the traditional sampler, which is a plane, while the cutting edge 211 of the present application is an inclined surface, such as Figure 3As shown, first, the cutting edge 211 has entered the sampled meat block 8 along with the intervening edge 212, and the rotation of the cutting edge 211 can directly act on the sampled meat block 8. For this, the present embodiment is also equipped with a driving assembly for driving the cutting unit to rotate, eliminating the need for manual rotation. In addition, the effective area of ​​the cutting edge 211 of the present embodiment is much smaller than that of the complete annular cutting edge 211, so that a pressure sufficient to cut off the sampled meat block 8 can be provided with a smaller force, and because the motor of the driving unit 3 provides the rotational force, we do not have to worry about the number of turns required being too large. The specific situation is as follows: the actual cutting path of the present embodiment is a spiral path with a pitch much smaller than the path pitch of the traditional sampler (the reason is that when using the traditional sampler, people usually also apply a force in a rotation direction to achieve the effect of saving effort, but the hand has limited freedom and can only rotate half a circle at most, forming a spiral path of half a circle, while the driving unit 3 can continue to rotate during the sampling process, and the sampling depth of the two methods is the same, so the pitch is naturally smaller). That is, the path length traversed by the cutting blade in this embodiment during sampling is much longer than that when using a traditional sampler. Both sample the same piece of meat and require the same amount of work. However, the present application moves more paths through the drive unit 3. Since work = force * distance, the required force can be reduced accordingly.

[0071] More specifically, the driving unit 3 should at least include a motor for providing power, a driving shaft 31 for transmitting driving force, and a switch button for controlling the motor.

[0072] Furthermore, in the embodiment, a plurality of cutting units are provided and they perform synchronous actions.

[0073] Since the contact area with the sampled meat block 8 is greatly reduced by the intervening blade 212 and the characteristics of the cutting blade 211 in this embodiment, this allows the present embodiment to add additional cutting units to improve sampling efficiency. It is difficult to increase the number of cutting units in a traditional sampler because the annular blade of the traditional sampler itself has a large area of ​​action with the sampled meat block 8, which has already made sampling laborious. If the number is increased, the area of ​​action needs to be multiplied accordingly, making sampling difficult to achieve. At the same time, the present embodiment can increase the number of sampling units 2 thanks to the motor drive of the drive unit 3, which can drive multiple cutting units to rotate simultaneously through the corresponding structure. Rotation is also an important way to save effort. It is impossible for a traditional sampler to rotate multiple samplers at the same time by manpower, which means that the traditional sampler loses a labor-saving means, making it even more impossible for the traditional sampler to sample multiple samplers at the same time.

[0074] Furthermore, the length of the end surface of the cutting portion 21 is L3, the length of the cutting edge 211 is L4, and L4=K×L3, and the value range of K is: 0.3 to 0.8;

[0075] Wherein, the intervening edge 212 is located at the forming end point of the cutting edge 211;

[0076] Alternatively, the intervening edge 212 protrudes from the cutting edge 211 to form an angular structure;

[0077] Furthermore, the side wall surface where the intervention blade 212 is connected to the end surface of the sampling channel is at 90 degrees.

[0078] like Figure 4 and Figure 5 As shown, in this embodiment, the end face of the cutting portion 21 does not completely serve as the cutting edge 211, and the remaining end faces do not have the angle a. Since the cutting unit only needs to rotate clockwise or counterclockwise when performing a rotational action, that is to say, one side of the cutting edges 211 on both sides of the original intervention blade 212 does not play the role of cutting the sampled meat block 8, in this embodiment, the cutting edge 211 on one side is retained, and the other side is set as a vertical surface that does not need to consider the cutting function. Specifically, when we chamfer the cylinder (form an inclined end face), the incision is actually an ellipse, that is, the intervention blade 212 is actually an arc at this time. In this embodiment, the length of the cutting edge 211 is further reduced, so that the cutting edge 211 is an incomplete ellipse, and the notch of the ellipse and the end point of the cutting edge 211, that is, the intervention blade 212, will form an angular structure through the vertical side wall surface and the inclined angle, that is, the intervention blade 212 with a smaller action surface.

[0079] At this time, the cutting unit cancels the function of rotating in one direction, that is, the function of rotating toward the vertical side wall, and only has the function of rotating toward the cutting edge 211. The length direction of the vertical surface is parallel to the action direction of the intervention blade 212, which can minimize the force of the intervention blade 212 on the non-rotational side, so that the entry slot is only opened in the rotational direction. Reducing the force in the rotational direction can make the intervention blade 212 insert deeper into the sample meat block 8, so that the cutting edge 211 is more in the entry slot, and the stability of the entry is further improved. More importantly, during the initial cutting, the cutting edge 211 can be more quickly inserted into the sample meat block 8 to achieve a complete stable state.

[0080] Example 2

[0081] like Figure 6 and Figure 7 As shown, it also includes a radial support portion arranged above the cutting portion 21, and the radial support portion includes;

[0082] A support body 51, the support body 51 protrudes radially from the outer side wall of the cutting unit, and its circumferential wall surface is an abutment surface to abut against the sampled meat block 8, so as to provide radial support force for the sampled meat block 8;

[0083] A guide body 52 is located between the support body 51 and the cutting edge 211, one end of the guide body 52 is tangent to the circumferential wall of the cutting unit, and spirals along the axial direction until it is tangent to the support body 51, and the thickness of the guide body 52 increases along the spiral direction;

[0084] The spiral direction is opposite to the direction of the rotation action.

[0085] The most likely problem to occur during the sampling process is the initial insertion of the cutting unit, followed by the process of cutting deep into the bottom of the sampling meat block 8.

[0086] During the initial cutting action, we can stabilize the sampling meat block 8 by pressing the upper surface of the sampling meat block 8. However, as the cutting edge 211 goes deeper, since the meat is flexible, as the cutting edge 211 gradually moves away from the pressing surface, it becomes more difficult for the sampling meat block 8 to remain stationary.

[0087] In this embodiment, a support body 51 is located above the cutting part 21 and protrudes from the outer wall of the cutting unit. Specifically, the support body 51 is an annular boss. More preferably, the protruding surface of the support body 51 can be arc-shaped to further reduce the friction with the meat block during rotation. A supporting force is provided to the meat at a deep position to expand in all directions, so that the sampled meat block 8 at a deep position is in a relatively tight state.

[0088] In addition, the support body 51 in this embodiment is located above the cutting part 21, and there is a certain distance between it and the cutting part 21, so that the sampled meat piece 8 around the cutting part 21 can be propped up, and the resistance around the cutting part 21 can be minimized. At the same time, the support body 51 forms an action similar to pushing away from the surroundings, so that the sampled meat piece 8 in contact with the cutting part 21 can be subjected to a horizontal force that expands outward (for the action of cutting, from a microscopic perspective, it is to squeeze an object to both sides of the blade, and the direction of the squeezing force is the horizontal force). This horizontal force can assist the cutting edge 211 in cutting (similar to life, we tear a piece of paper to both sides along the fold, and the cutting edge 211 of this embodiment provides the fold, the sampled meat piece 8 on the inner side of the cutting unit is fixed by one side of the paper, and the outer side is fixed by the other side of the paper, and the support body 51 provides the force). When the cutting unit goes deep into the sampled meat piece 8, the meat that is propped up and the inclined surface formed in the cross-sectional view have a gap with the side wall of the cutting unit. The guide body 52 is a segment of an arc-shaped wedge surface that guides the cut meat piece below toward the support body 51 .

[0089] Example 3

[0090] It also includes an axial pressing portion 4, which is fixedly disposed in the installation chamber 11 and surrounded by the outside of the cutting unit, wherein the axial pressing portion 4 forms a stop surface, and the stop surface abuts against the sampled meat block 8.

[0091] We can basically regard the meat block as a flexible knot. When the cutting unit rotates, it will drive the surrounding meat to rotate. The sampling tool is a cylindrical structure that is difficult to sharpen the blade, which makes it easier to cause the above-mentioned phenomenon of driving the meat block to move. It is necessary to have an external force to stabilize the sampled meat block 8, but simply pressing by hand has great safety hazards. In response to this phenomenon, this embodiment adds an axial pressing part 4 to provide pressing force on the upper surface of the sampled meat block 8. And each axial pressing part 4 is arranged on the outside of the corresponding cutting unit, and the position of the sampled meat block 8 that is mainly affected when the cutting unit rotates is around the cutting unit. Reduce the distance between the pressing position and the cutting position to reduce the flexible activity of the sampled meat block 8. As a flexible object, the action position of the pressing unit, that is, the stop surface, is farther away from the cutting unit, the worse the stopping effect can be (for elastic structures or flexible structures, the farther the distance between the two force points is, the larger the movement space for relative displacement between the two). Therefore, the axial pressing portion 4 is arranged to surround the outside of the cutting unit, so that the stop surface can produce the best braking effect to the greatest extent.

[0092] Furthermore, the axial pressing portion 4 is a cylindrical structure, wherein the axial pressing portion 4 has a telescopic stroke along its own axial direction, and the telescopic stroke is greater than the movement stroke of the cutting unit in the vertical direction.

[0093] The cutting unit needs to move vertically downward while the cutting unit rotates, so the axial pressing portion 4 must at least ensure that the cutting unit can move vertically relative to the axial pressing portion 4 while the axial pressing portion 4 itself does not move.

[0094] Specifically, Figure 2 and Figure 8 As shown, the cylindrical structure of the axial pressing part 4 is similar to the sleeve form of the telescopic rod, and is divided into an inner and outer sleeve, wherein the outer sleeve is a mounting member 41, fixedly arranged in the mounting chamber 11, and has a guide rail 411 as a telescopic stroke. The inner sleeve serves as a pressing member 42, which moves along the guide rail 411, and at the same time, the bottom of the inner sleeve at least abuts against the elastic member 43 to squeeze the inner sleeve, so that the inner sleeve always has an outward force (a force to press the upper surface of the meat block).

[0095] Furthermore, an annular table surface can be added to the top of the inner cylinder to increase the contact area with the meat block, thereby increasing the friction between the two and preventing the inner cylinder from damaging the sampled meat block 8. At the same time, the upper surface of the annular table surface can also be added with anti-slip texture to further increase the friction and improve the stability effect.

[0096] Example 4

[0097] like Figure 2 As shown, the driving unit 3 has a driving shaft 31;

[0098] The plurality of cutting units are arranged circumferentially around the active rotating shaft 31;

[0099] The active rotating shaft 31 drives the plurality of cutting units to rotate synchronously.

[0100] In the above embodiment, in order to maximize the intervention effect of the intervention blade 212, its cutting blade 211 has been set as a unidirectional rotating structure (cannot rotate in the direction of the second vertical plane). At the same time, if there are multiple cutting units, we must ensure that the cutting units rotate in the same direction, otherwise it will be necessary to produce cutting units with two rotation directions, which will increase the production cost and also require installation in corresponding positions (the cutting unit needs to be removed for cleaning and disinfection after each use).

[0101] Therefore, the present application cannot simply arrange the cutting units in a row, otherwise the directions of the cutting units on both sides of the active rotation will be inconsistent. For this reason, the present application surrounds the active transmission shaft with multiple cutting units, specifically the active shaft 31 is fixedly connected to the active gear 6, and the cutting unit is fixedly connected to the driven gear 7. The rotation of the active shaft 31 is transmitted to the cutting unit through the cooperation of the active gear 6 and the driven gear 7. At this time, the rotation direction of each cutting unit is the same.

[0102] More specifically, the cutting unit is rotatably connected to the driving unit 3 via bearings, so that the cutting unit rotates more smoothly. The bearings can be arranged at both ends of the driven gear 7. Two bearings spaced a certain distance apart can ensure that the cutting unit will not shake to the greatest extent.

[0103] Furthermore, the number of the cutting units is three, and the apex of the intervening blade 212 of each cutting unit forms a calibration surface, and the calibration surface is perpendicular to the axis of the cutting unit.

[0104] Three non-collinear points determine a plane, that is, the plane confirmed by the vertices of this embodiment is the calibration plane, which is perpendicular to the axis of the cutting unit. The most ideal state is that when the axis of the cutting unit is in a vertical state, the calibration plane is a horizontal plane.

[0105] In the aforementioned embodiment, in order to better enable the cutting unit to complete the cutting operation, we have greatly reduced the action surface of the intervention blade 212, thereby reducing the contact area between the entire sampler and the meat block. When the contact area is very small, we can regard it as a contact point. When we move the sampler vertically toward the sampled meat block 8, the sampler and the sampled meat block 8 have only one contact point, which will inevitably lead to the sampler being unstable and prone to tilting in any direction. It is difficult to determine whether we are actually performing vertical movement, and it is not easy for the operator to detect the tilt angle. In addition, because the sampler is used with one hand during sampling, it is very common for the sampler to tilt due to the human body's own structure.

[0106] The sampler of the present application has multiple cutting units. If the multiple cutting units are arranged linearly, the contact points will be connected into a contact line. The line contact can prevent the sampling device from swinging and tilting toward the two ends of the contact line, but it will swing and tilt toward the two sides of the contact line. In this embodiment, the sampling units 2 are arranged in a circle, which can make the contact points form a contact surface, and there is a distance from the center in each direction (this distance is equivalent to the resistance arm, the center is the fulcrum, and the vertical direction is the power arm). This can well limit the swing of the sampler to avoid the tilt angle, and allow the operator to better find the vertical direction.

[0107] Specifically, three cutting units are set. Increasing the number of cutting units increases the contact area between the intervention blade 212 and the sampled meat block 8, which is not conducive to the intervention blade 212 forming a cutter notch. Three fulcrums are the minimum number of planes, which is sufficient to meet the above effect, and there is no need to add more cutting units. At the same time, at least three samples are required for each test, and three cutting units can just obtain three samples, maximizing the sampling efficiency.

[0108] At the same time, according to the requirement of the testing standard that "the distance between the edges of two samples shall not be less than 5 mm", the distance between the sampling units 2 of the present application can also be appropriately adjusted to ensure that three samples that meet the requirements can be obtained in one sampling.

[0109] Furthermore, the driving unit 3 drives the active rotating shaft 31 through the motor, and the motor rotates very fast, but the cutting action performed during sampling cannot be too fast, otherwise the cutting part 21 will contact the sampled meat block 8 too violently, making it difficult to perform the cutting action stably. In this embodiment, the diameter of the active gear 6 is smaller than the diameter of the driven gear 7 to form a reduction transmission.

[0110] Example 5

[0111] like Figure 8 As shown, the sampling channel runs through the installation chamber 11 so that the end of the sampling channel is exposed to the driving unit 3 to leave a removal space.

[0112] After the cutting action is completed, the sample meat block will stay in the sampling channel. At this time, if we directly pull out the sample meat block from the direction of the cutting part 21, it is very easy to break the sample meat block, and the length of the sample meat block exposed at one end of the cutting part 21 is very small. In addition, the cutting part 21 is very sharp, and it is difficult for us to grab the sample meat block, and it may even scratch our hands and cause infection.

[0113] In contrast, in this embodiment, the sampling channel passes through the driving unit 3, and the end is exposed outside to make room for removal. Specifically, a slender rod can be inserted into the sampling channel from the end of the cutting unit to push the sample meat block out, which can maximize the integrity of the final sample meat block.

[0114] More specifically, the length of the sampling channel should be greater than the specified length of the sample meat block. After the cutting action is completed, the sample meat block is completely in the sampling channel, rather than the end of the sample meat block being exposed outside the sampling channel. This enables the slender rod to better enter the sampling channel and push the sample meat block out.

[0115] In the description of the embodiments of the present invention, it should be understood that the terms "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "center", "top", "bottom", "top", "bottom", "inside", "outside", "inner side", "outer side" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention. Among them, "inside" refers to an internal or enclosed area or space. "Periphery" refers to the area surrounding a specific component or a specific area.

[0116] In the description of the embodiments of the present invention, the terms "first", "second", "third", and "fourth" are used for descriptive purposes only and are not to be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Thus, a feature defined as "first", "second", "third", and "fourth" may explicitly or implicitly include one or more of the features. In the description of the present invention, unless otherwise specified, "multiple" means two or more.

[0117] In the description of the embodiments of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "install", "connect", "connect", and "assemble" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection, or an indirect connection through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0118] In the description of the embodiments of the present invention, specific features, structures, materials or characteristics may be combined in a suitable manner in any one or more embodiments or examples.

[0119] In the description of the embodiments of the present invention, it is to be understood that “-” and “~” represent a range with two identical values, and the range includes the endpoints. For example, “AB” represents a range greater than or equal to A and less than or equal to B. “A~B” represents a range greater than or equal to A and less than or equal to B.

[0120] In the description of the embodiments of the present invention, the term "and / or" herein is merely a description of the association relationship of associated objects, indicating that three relationships may exist. For example, A and / or B may represent: A exists alone, A and B exist at the same time, and B exists alone. In addition, the character " / " herein generally indicates that the associated objects before and after are in an "or" relationship.

[0121] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A sampling device for detecting the tenderness of pork, characterized in that: include: A main body, one end of which is a hand-held end, and the other end of which is a working end, and the working end is formed with a mounting chamber; A driving unit, disposed in the installation chamber; A cutting unit connected to the driving unit so as to be driven by the driving unit to rotate along its own axis; There are a plurality of cutting units, which can rotate synchronously to cut the sampled meat pieces; and the cutting units are formed with a sampling channel having a hollow structure to collect the sampled meat pieces; Wherein, the end of the cutting unit away from the driving unit has a cutting portion with a length of L2; The cutting part at least comprises: Cutting edge and intervention edge; The cutting edge is formed by the end surface of the cutting portion and the axis of the sampling channel at an angle a, and the angle a is not equal to 90°, and the angle a is specifically 60° to 75°; and the intervention edge is formed by the cutting edge at a position L1 farthest from the driving unit; The intervention blade acts vertically on the upper surface of the sampled meat block to form a knife entry notch for the sampled meat block, and the cutting blade cuts the knife entry notch through a rotating action; The length of the end face of the cutting portion is L3, the length of the cutting edge is L4, and L4=K×L3, and the value range of K is: 0.3 to 0.5; wherein the intervening edge is located at the formation end point of the cutting edge; Or, the intervening edge protrudes from the cutting edge to form an angular structure; Moreover, the side wall surface where the intervention blade is connected to the end surface of the sampling channel is at 90 degrees; With the intervention edge as a boundary, the driving unit drives the cutting unit to rotate toward a direction having a cutting edge.

2. A sampling device for detecting pork tenderness according to claim 1, characterized in that: It also includes a radial support portion disposed above the cutting portion, the radial support portion including; A support body, the support body protrudes radially from the outer side wall of the cutting unit, and the circumferential wall surface of the support body is an abutment surface to abut against the sampled meat block, so as to provide radial support force for the sampled meat block; A guide body, located between the support body and the cutting edge, one end of the guide body is tangent to the circumferential wall surface of the cutting unit, and spirals along the axial direction until it is tangent to the support body, and the thickness of the guide body increases along the spiral direction; The spiral direction is opposite to the direction of the rotation action.

3. A sampling device for detecting pork tenderness according to claim 2, characterized in that: It also includes an axial pressing portion, which is fixedly arranged in the installation chamber and surrounded by the outside of the cutting unit, wherein the axial pressing portion forms a stop surface, and the stop surface abuts against the sampled meat block.

4. A sampling device for detecting pork tenderness according to claim 3, characterized in that: The axial pressing portion is a cylindrical structure. The axial pressing portion has a telescopic stroke along its own axial direction, and the telescopic stroke is greater than the vertical movement stroke of the cutting unit.

5. A sampling device for detecting pork tenderness according to claim 4, characterized in that: The axial pressing portion at least comprises: A mounting member, fixedly connected to the mounting chamber; A pressing member is slidably connected to the mounting member and moves along the telescopic stroke, and the pressing member forms the stop surface; The elastic member abuts against the pressing member so that the stop surface abuts against the upper surface of the sampled meat block.

6. A sampling device for detecting pork tenderness according to claim 1, characterized in that: The driving unit has an active rotating shaft; A plurality of the cutting units are arranged around the circumference of the active rotating shaft; Wherein, the active rotating shaft drives the plurality of cutting units to rotate synchronously.

7. A sampling device for detecting pork tenderness according to claim 6, characterized in that: The driving shaft is provided with a driving gear; the side wall of the cutting unit is provided with a driven gear, and the driving gear is meshed with multiple driven gears at the same time to drive the multiple cutting units to rotate synchronously; Wherein, the diameter of the driving gear is smaller than the diameter of the driven gear to form a reduction transmission.

8. A sampling device for detecting pork tenderness according to claim 7, characterized in that: The number of the cutting units is three, and the apex of the intervening blade of each cutting unit forms a calibration surface, and the calibration surface is perpendicular to the axis of the cutting unit.

9. A sampling device for detecting pork tenderness according to claim 8, characterized in that: The sampling channel runs through the installation chamber so that the end of the sampling channel is exposed to the driving unit.

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