A meat product fermentation enzymatic hydrolysis device and its enzymatic hydrolysis method

Abstract

This invention relates to the field of enzymatic hydrolysis technology for meat product fermentation, and provides a meat product fermentation enzymatic hydrolysis device and method. The device includes an outer cylinder, a core cylinder, a circulating stirring paddle, and a fermentation enzymatic hydrolysis control unit. The top of the outer cylinder has an inlet, and the bottom has a conical cavity, with an outlet connected to the bottom of the conical cavity. The core cylinder is centrally located inside the outer cylinder, dividing the outer cylinder into a central cavity and an annular cavity, with the top and bottom of the central cavity and the annular cavity connected. The circulating stirring paddle is located in the central cavity. The fermentation enzymatic hydrolysis control unit controls the rotation of the circulating stirring paddle, stirring and driving the meat material from the central cavity upward into the annular cavity, downward along the annular cavity, and back to the central cavity. During the circulation process, the meat material and other ingredients are mixed. This invention achieves uniformity in the mixing of meat material and between meat material and ingredients containing enzymes during the fermentation enzymatic hydrolysis process, improving the uniformity and texture of the enzymatically hydrolyzed meat.

Description

Technical Field

[0001] This invention relates to the field of enzymatic hydrolysis technology for meat product fermentation, and in particular provides an enzymatic hydrolysis device and enzymatic hydrolysis method for meat product fermentation. Background Technology

[0002] Currently, with the continuous improvement of living standards, people are paying more and more attention to the safety, flavor, and nutritional value of food. Meat jerky produced using enzymatic fermentation technology utilizes specific enzymes to partially break down the original proteins in meat, generating polypeptides and amino acid molecules. This improves the texture and taste of the meat, maximizes intestinal absorption and utilization, and meets daily nutritional needs, making it increasingly popular.

[0003] Meat jerky produced by enzymatic fermentation generally uses pork or beef as raw material. During the fermentation and enzymatic fermentation process, the amount of enzyme added, the uniformity of mixing of the enzyme-containing ingredients with the meat, and the temperature all affect the quality of the enzymatically fermented meat.

[0004] Currently, most fermentation enzymatic hydrolysis devices use single-cavity hydrolysis containers for mixing. These containers have a single mixing chamber and a stirring paddle. Generally, meat is placed in the container, and the other ingredients are added all at once on the top surface. During mixing, the meat cannot circulate throughout the container; only the meat around the stirring paddle is thoroughly mixed. Meat at the bottom and corners of the container is difficult to reach the center of the mixing chamber and thus not fully mixed. This results in uneven mixing of the meat and the enzyme-containing ingredients, further affecting the quality of the enzymatically hydrolyzed meat. Furthermore, current single-cavity hydrolysis containers only have a stirring paddle, which only mixes the meat and does not provide rolling or pressing action. Research and production experience show that rolling and pressing the meat during mixing increases its viscosity, improving the toughness and texture of the resulting meat jerky. Therefore, improvements to the equipment are needed to enhance product quality. Meanwhile, in order to regulate the temperature inside the enzymatic hydrolysis container, most current enzymatic hydrolysis containers use heating and insulation components on the container wall. When the volume of meat inside is large, the process of heat conduction to the center of the meat through the heating and insulation components on the container wall takes a long time, resulting in slow temperature regulation and affecting the efficiency of fermentation and enzymatic hydrolysis. This makes it unsuitable for use in large-scale production processes. Summary of the Invention

[0005] Based on this, the present invention provides a meat product fermentation enzymatic hydrolysis device and its enzymatic hydrolysis method, which realizes the overall circulation and mixing of meat materials during the stirring and mixing process, and uniformly adds ingredients containing enzyme preparations during the circulation and mixing process, thereby realizing the rolling and crushing of meat materials to improve the mixing uniformity between meat materials and between meat materials and ingredients containing enzyme preparations during the fermentation and enzymatic hydrolysis process, thereby improving the uniformity and toughness of enzymatically hydrolyzed meat and other taste quality.

[0006] To achieve the above objectives, in a first aspect, the present invention provides a meat product fermentation enzymatic hydrolysis device, comprising: an outer cylinder having a feeding port at the top and a conical cavity at the bottom, with an output port connected to the bottom of the conical cavity and equipped with a switch valve; a core cylinder centrally disposed within the outer cylinder, dividing the interior of the outer cylinder into a central cavity and an annular cavity, the top and bottom of the central cavity and the annular cavity being respectively connected; a circulating stirring paddle centrally disposed within the central cavity; and a fermentation enzymatic hydrolysis control unit configured to control the rotation of the circulating stirring paddle, stirring and driving the meat material from the central cavity upward into the annular cavity, downward along the annular cavity, and back to the central cavity, mixing the meat material and other ingredients during the circulation process.

[0007] Furthermore, a rotary drive mechanism is located at the top of the cylinder and is driven and connected to the central shaft of the circulating stirring paddle. The central shaft is arranged with inner helical blades in a circumferential array, and the outer edge of each inner helical blade is fitted to the inner wall of the core cylinder.

[0008] Furthermore, the upper end of the core cylinder is rotatably connected to the top of the outer cylinder and axially fixed. Multiple radial conveying holes connecting the central cavity and the annular cavity are evenly distributed around the circumference near the upper end of the core cylinder. The central shaft of the circulating stirring paddle is connected to the upper end of the core cylinder. The rotary drive mechanism drives the rotating stirring paddle and the core cylinder to rotate synchronously.

[0009] Furthermore, the lower end of the core cylinder is spaced apart from the inner wall of the conical cavity, the bottom of the core cylinder is provided with a moving rolling tooth, and the inner wall of the conical cavity is provided with a fixed rolling tooth arranged opposite to the moving rolling tooth. The moving rolling tooth and the fixed rolling tooth are spaced apart so that the bottom of the central cavity is connected to the bottom of the annular cavity.

[0010] Furthermore, the outer surface of the core cylinder is provided with interlaced outer helical blades and rolling rollers along the circumferential direction. The rotation direction of the outer helical blades is opposite to that of the inner helical blades. The outer edge of the outer helical blades is fitted against the inner wall of the outer cylinder. The rolling rollers are arranged between adjacent helical blades and cooperate with the inner wall of the outer cylinder.

[0011] Furthermore, the top of the outer cylinder is located within the annular cavity, where ingredient dispensing holes are evenly distributed around its circumference. The dispensing hopper is connected to each of the ingredient dispensing holes via a dispensing pump. The central shaft of the circulating stirring paddle is equipped with a drive gear, and the pump shaft of the dispensing pump is equipped with a driven gear that meshes with the drive gear. The amount of ingredients containing enzyme preparations is calculated according to the process, then weighed and added to the dispensing hopper. The dispensing pump then delivers the ingredients to each dispensing hole and sprays them onto the surface of the meat passing through the annular cavity, achieving uniform mixing with the meat.

[0012] Furthermore, the meat product fermentation enzymatic hydrolysis device is also equipped with a heating and heat preservation unit, which includes a first electric heating element and a second electric heating element. The first electric heating element is disposed inside each spiral blade of the circulating stirring paddle, and the power line connected to the first electric heating element passes through the central rotating shaft and is connected to the power source through an electric slip ring. The second electric heating element is disposed around the inner wall of the outer cylinder, and the power source is connected to the second electric heating element through another power line.

[0013] Furthermore, the fermentation enzymatic hydrolysis control unit is respectively controlled and connected to the first electric heating element and the second electric heating element. The central cavity is provided with a central temperature sensor, and the annular cavity is provided with an outer cavity temperature sensor. The fermentation enzymatic hydrolysis control unit is respectively connected to the central temperature sensor and the outer cavity temperature sensor, and is configured to receive and control the temperature of the first electric heating element according to the detection value of the outer cavity temperature sensor, and to receive and control the temperature of the second electric heating element according to the detection value of the central cavity temperature sensor.

[0014] To achieve the above objectives, in a second aspect, the present invention provides an enzymatic hydrolysis method for meat products, using the aforementioned meat product fermentation and enzymatic hydrolysis apparatus, comprising:

[0015] S10. Meat is fed into the inlet, and the rotary drive mechanism drives the circulating mixing paddle to rotate. The inner spiral blades drive the meat to move upward from the central cavity, through the top radial conveying hole, to the annular cavity, and then move downward along the annular cavity and back to the central cavity through the bottom connection, so as to realize the meat circulation and mixing.

[0016] S20. During the meat processing cycle, the ingredient delivery pump sprays ingredients into the annular cavity through the ingredient dispensing hole to achieve mixing of ingredients and meat.

[0017] S30. Inside the annular cavity, the core cylinder drives the rolling roller to work with the inner wall of the outer cylinder to roll the meat to increase its viscosity, and drives the outer spiral blades to scrape off the meat adhering to the inner wall of the outer cylinder and drive the meat downward.

[0018] S40. When the meat passes through the bottom connection between the central cavity and the annular cavity, the core cylinder drives the moving grinding teeth to rotate relative to the fixed grinding teeth to grind the meat and increase its viscosity.

[0019] S50. After the set process time is reached, the meat is output through the output port.

[0020] Furthermore, an enzymatic hydrolysis method for meat products includes a cyclic mixing process and a static enzymatic hydrolysis process;

[0021] During the cyclic mixing process, the fermentation and enzymatic hydrolysis control unit controls the first electric heating element to heat, and the heat is transferred to the surface of the circulating stirring paddle to heat the reciprocating meat material to the set temperature. The fermentation and enzymatic hydrolysis control unit controls the heating temperature according to the temperature detected by the external cavity temperature sensor.

[0022] During the static enzymatic hydrolysis process, the fermentation enzymatic hydrolysis control unit controls the second electric heating element to heat the meat, and the heat is transferred to the internal space of the outer cylinder to keep the meat being hydrolyzed at a set temperature. The fermentation enzymatic hydrolysis control unit controls the heat preservation temperature according to the temperature detected by the central cavity temperature sensor.

[0023] Compared to existing enzymatic hydrolysis containers with a single stirring chamber and a single stirring paddle, the technical advantages of the provided meat product fermentation enzymatic hydrolysis device and its enzymatic hydrolysis method are at least reflected in the following aspects:

[0024] 1. By setting a core cylinder in the center of the outer cylinder, the interior of the outer cylinder is divided into a central cavity and an annular cavity with the top and bottom connected respectively. A circulating stirring paddle is set in the central cavity. The rotating circulating stirring paddle stirs the meat in the central cavity and drives the meat to rise in the central cavity and enter the annular cavity, and then fall back to the central cavity in the annular cavity. This realizes the circulation and mixing of the meat during the stirring process, which improves the uniformity of mixing between the meat. In addition, ingredients containing enzyme preparations are added during the circulation process, which replaces the existing technology of adding ingredients all at once under static conditions of meat. This can improve the uniformity of mixing between ingredients and meat and the mixing efficiency.

[0025] 2. The system is driven by a circulating stirring paddle and a core cylinder, with an outer spiral blade rotating in the opposite direction to the inner spiral blade on the outside of the core cylinder. The circulating stirring paddle rotates in the central cavity to stir the meat material and convey it upward. At the same time, the outer spiral blade on the outside of the core cylinder stirs and conveys the meat material in the annular cavity downward. This achieves simultaneous upward conveying of the meat material in the central cavity and downward conveying of the meat material in the annular cavity, forming a continuous and smooth circulating mixture. It is suitable for meat materials of different particle sizes and viscosities and is suitable for meat reorganization processes.

[0026] 3. Rolling rollers are set between the outer spiral blades. The core cylinder drives the rolling rollers to rotate circumferentially along the inner wall of the outer cylinder, rolling the meat material passing through the annular cavity. At the same time, moving and fixed rolling teeth are set between the bottom of the core cylinder and the outer cylinder to crush the meat material entering the central cavity from the annular cavity. During the circulating mixing, the meat material is repeatedly rolled and crushed, which can effectively improve the viscosity and toughness of the meat material. This improves the toughness and taste of processed meat products, making it particularly suitable for the reorganization of minced meat to form a gel and viscoelastic meat structure, thereby improving the utilization rate of raw materials.

[0027] 4. A second electric heating element is installed inside the outer cylinder wall, and a first electric heating element is installed inside the circulating stirring paddle. Under the control of the fermentation and enzymatic hydrolysis control unit, the first electric heating element heats the circulating stirring paddle during the meat material circulation and mixing process. Due to the dynamic contact between the circulating stirring paddle and the meat material, the meat material can be rapidly heated, effectively improving the heating efficiency. During the static fermentation and enzymatic hydrolysis process, the second electric heating element heats the outer cylinder wall to improve the heat preservation accuracy of the meat material, so that the fermentation and enzymatic hydrolysis environment is maintained at a reasonable process temperature, thereby improving the quality of fermentation and enzymatic hydrolysis. Attached Figure Description

[0028] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0029] Figure 1 This is a three-dimensional structural schematic diagram of an embodiment of the meat product fermentation and enzymatic hydrolysis device provided.

[0030] Figure 2 This is a three-dimensional structural diagram of a meat product fermentation enzymatic hydrolysis device embodiment in its disassembled state;

[0031] Figure 3 This is a three-dimensional structural diagram of an embodiment of a meat product fermentation enzymatic hydrolysis device after removing part of the outer cylinder;

[0032] Figure 4 This is a three-dimensional structural diagram of an embodiment of a meat product fermentation enzymatic hydrolysis device after removing part of the outer cylinder and the core cylinder;

[0033] Figure 5 yes Figure 4 A magnified schematic diagram of the structure at point A;

[0034] Figure 6 This is a three-dimensional structural diagram of the provided outer cylinder with part of the shell removed;

[0035] Figure 7 This is a three-dimensional structural diagram of the provided core tube in its disassembled state;

[0036] Figure 8 This is a three-dimensional structural diagram of the provided circulating agitator;

[0037] Figure 9 This is a block diagram of the control system structure of the provided embodiment of the meat product fermentation enzymatic hydrolysis device;

[0038] Figure 10 This is a flowchart of an embodiment of the enzymatic hydrolysis method for meat products provided.

[0039] Explanation of reference numerals in the attached diagram:

[0040] 1-Outer cylinder, 11-Annular cavity, 12-Conical cavity, 13-Fixing teeth, 14-Feeding port, 15-Output port, 16-Feeding hole;

[0041] 2-Core cylinder, 21-Central cavity, 22-Radial conveying hole, 23-Outer spiral blade, 24-Rolling roller, 25-Moving rolling tooth;

[0042] 3-Circulating agitator, 31-Central shaft, 32-Inner helical blade;

[0043] 4- Rotary drive mechanism;

[0044] 51-Center temperature sensor, 52-Outer cavity temperature sensor, 53-First electric heating element, 54-Second electric heating element;

[0045] 6-Fermentation enzymatic hydrolysis control unit.

[0046] It should be understood that the dimensions of the various parts shown in the accompanying drawings are not drawn to actual scale. Furthermore, the same or similar reference numerals denote the same or similar components. Detailed Implementation

[0047] Current fermentation and enzymatic hydrolysis devices mostly use single-chamber hydrolysis containers for mixing. These containers have only a single mixing chamber and agitator, preventing the meat from circulating throughout the entire process. This results in uneven mixing of the meat and other ingredients, affecting the uniformity of the hydrolyzed meat. Furthermore, the mixing process fails to provide the necessary rolling and pressing action, failing to improve the viscosity of the meat and resulting in meat jerky with poor texture and mouthfeel. The heat transfer from the heating and insulation components of the container walls to the center of the meat is also time-consuming and slow, hindering temperature regulation and reducing the efficiency of fermentation and enzymatic hydrolysis. Therefore, these devices are unsuitable for large-scale production.

[0048] Therefore, this invention provides a meat product fermentation enzymatic hydrolysis device and method. The outer cylinder has an inlet at the top and a conical cavity at the bottom, with an output port connected to the bottom of the conical cavity and equipped with a switching valve. A core cylinder is centrally located within the outer cylinder, dividing the outer cylinder into a central cavity and an annular cavity. The top and bottom of the central cavity and the annular cavity are connected. A circulating stirring paddle is centrally located within the central cavity. The fermentation enzymatic hydrolysis control unit is configured to control the rotation of the circulating stirring paddle, stirring and driving the meat material from the central cavity upwards into the annular cavity, downwards along the annular cavity, and back to the central cavity. During this circulation process, the meat material and other ingredients are mixed. The mixing process achieves overall circulation and mixing of the meat material, and the uniform addition of enzyme-containing ingredients during circulation and mixing, achieving rolling and pressing of the meat material. This improves the mixing uniformity between meat materials and between the meat material and the enzyme-containing ingredients during the fermentation enzymatic hydrolysis process, effectively improving the uniformity and texture of the enzymatically hydrolyzed meat.

[0049] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0050] Example 1

[0051] like Figures 1 to 4 , Figure 9 As shown, the present invention provides a meat product fermentation enzymatic hydrolysis device, including an outer cylinder 1, a core cylinder 2, a circulating stirring paddle 3, and a fermentation enzymatic hydrolysis control unit 6. The outer cylinder 1 has a feeding port 14 at the top and a conical cavity 12 at the bottom. An output port 15 connected to the bottom of the conical cavity 12 is provided with a switching valve. The core cylinder 2 is centrally located inside the outer cylinder 1, dividing the interior of the outer cylinder 1 into a central cavity 21 and an annular cavity 11. The top and bottom of the central cavity 21 and the annular cavity 11 are respectively connected. The circulating stirring paddle 3 is centrally located inside the central cavity 21. The fermentation enzymatic hydrolysis control unit 6 is configured to control the rotation of the circulating stirring paddle 3, stirring and driving the meat material from the central cavity 21 upward into the annular cavity 11, downward along the annular cavity 11, and back to the central cavity 21. During the circulation process, the meat material and ingredients are mixed.

[0052] The provided meat product fermentation enzymatic hydrolysis device has a core cylinder 2 that divides the interior of the outer cylinder 1 into a central cavity 21 and an annular cavity 11. The fermentation enzymatic hydrolysis control unit 6 controls the rotation of the circulating stirring paddle 3 to stir the meat material in the central cavity 21 and drive the meat material to rise in the central cavity 21 and enter the annular cavity 11, and then descend in the annular cavity 11 back to the central cavity. This improves the overall uniformity of the meat material mixing. Furthermore, the device uniformly adds ingredients containing enzyme preparations during the circulation process, replacing the one-time addition of ingredients under static conditions in the prior art. This improves the uniformity of the mixing between the ingredients and the meat material, thereby improving the overall uniformity of the enzymatically hydrolyzed meat product and increasing the stirring and mixing efficiency.

[0053] Example 2

[0054] Based on Example 1, the structure of the core cylinder is optimized to achieve synchronous rotation between the core cylinder and the circulating stirring paddle, and to roll and crush the meat material during the circulating mixing process, thereby improving the viscosity of the meat material.

[0055] like Figures 2 to 8 As shown, in some preferred embodiments, the rotary drive mechanism 4 is disposed at the top of the cylinder and drivenly connected to the central shaft 31 of the circulating stirring paddle 3. The central shaft 31 is arranged with inner helical blades 32 in a circumferential array, and the outer edge of each inner helical blade 32 is fitted against the inner wall of the core cylinder 2. Specifically, the upper end of the core cylinder 2 is rotatably connected to the top of the outer cylinder 1 and axially fixed. A plurality of radial conveying holes 22 are evenly distributed around the upper end of the core cylinder 2, connecting the central cavity 21 and the annular cavity 11. The central shaft 31 of the circulating stirring paddle 3 is drivenly connected to the upper end of the core cylinder 2, and the rotary drive mechanism 4 drives the rotating stirring paddle and the core cylinder 2 to rotate synchronously.

[0056] Furthermore, the outer surface of the core cylinder 2 is circumferentially staggered with outer helical blades 23 and rolling rollers 24. The rotation direction of the outer helical blades 23 is opposite to that of the inner helical blades 32. The outer edge of the outer helical blades 23 is fitted against the inner wall of the outer cylinder 1. The rolling rollers 24 are positioned between adjacent helical blades and cooperate with the inner wall of the outer cylinder 1. Based on the above implementation process, the circulating stirring paddle 3 is driven to the core cylinder 2, and outer helical blades 23 are respectively arranged on the outside of the core cylinder 2. While the circulating stirring paddle rotates in the central cavity to stir and convey the meat material in the central cavity upward, the outer helical blades on the outside of the core cylinder stir and convey the meat material in the annular cavity downward. This achieves simultaneous upward conveying of the meat material in the central cavity and downward conveying of the meat material in the annular cavity, forming a continuous conveying cycle and maintaining smooth conveying.

[0057] In some implementations, the lower end of the core cylinder 2 is spaced apart from the inner wall of the conical cavity 12, the bottom of the core cylinder 2 is provided with a moving rolling tooth 25, and the inner wall of the conical cavity 12 is provided with a fixed rolling tooth 13 arranged opposite to the moving rolling tooth 25. The moving rolling tooth 25 and the fixed rolling tooth 13 are spaced apart so that the central cavity 21 is connected to the bottom of the annular cavity 11.

[0058] In some preferred embodiments, the top of the outer cylinder 1 is located within the annular cavity 11, and the inner circumference of the outer cylinder 1 is evenly distributed with material feeding holes 16. The material feeding hopper is connected to each of the material feeding holes 16 through a material feeding pump. The central shaft 31 of the circulating stirring paddle 3 is provided with a drive gear, and the pump shaft of the material feeding pump is provided with a driven gear that meshes with the drive gear.

[0059] like Figure 10 As shown in the above embodiments, the enzymatic hydrolysis method for meat products using the described meat product fermentation and enzymatic hydrolysis device includes:

[0060] S10. Select fresh, high-quality meat rich in protein as raw material. After washing, removing membranes and bones, cut it into appropriately sized chunks or slices for later use. The meat is fed into the inlet 14. The rotating drive mechanism 4 drives the circulating stirring paddle 3 to rotate. The inner spiral blades 32 drive the meat to move upward from the central cavity 21 and through the top radial conveying hole 22 to the annular cavity 11. Then, it moves downward along the annular cavity 11 and is fed back to the central cavity 21 through the bottom connection, realizing the circulation and mixing of the meat.

[0061] S20. Add appropriate amounts of water, papain, trypsin, and alkaline protease to the processing equipment, heat to a suitable temperature, and season according to different product requirements. During the meat material circulation and mixing process, the ingredient delivery pump sprays the ingredients into the annular cavity 11 through the ingredient delivery hole 16 to achieve mixing of ingredients and meat material for enzymatic hydrolysis.

[0062] S30. Inside the annular cavity 11, the core cylinder 2 drives the rolling roller 24 to cooperate with the inner wall of the outer cylinder 1 to roll the meat to increase its viscosity, and drives the outer spiral blade 23 to scrape off the meat adhering to the inner wall of the outer cylinder 1 and drive the meat to move downward.

[0063] S40. When the meat passes through the bottom connection between the central cavity 21 and the annular cavity 11, the core cylinder 2 drives the moving grinding teeth 25 to rotate relative to the fixed grinding teeth 13 to grind the meat and increase its viscosity.

[0064] S50. The enzymatic hydrolysis time is generally about 3-4 hours, which can be adjusted according to different products and the degree of enzymatic hydrolysis. After the set process time is reached, the meat material is output through the output port 15. The processed meat products are then packaged, and the packaging method can be vacuum packaging or ordinary packaging.

[0065] Rolling rollers 24 are set between the outer spiral blades. The core cylinder 2 drives the rolling rollers 24 to rotate circumferentially along the inner wall of the outer cylinder 1, rolling the meat material passing through the annular cavity 11. At the same time, moving grinding teeth 25 and fixed grinding teeth 13 are set between the bottom of the core cylinder 2 and the outer cylinder 1 to grind the meat material entering the central cavity 21 from the annular cavity 11. In the circulating mixing, the meat material is repeatedly rolled and ground, which can effectively improve the viscosity and toughness of the meat material. This improves the toughness and taste of processed meat jerky and other products. It is especially suitable for the reorganization of minced meat to form a gel and viscoelastic meat structure, thereby improving the utilization rate of raw materials.

[0066] Example 3

[0067] Based on Examples 1 and 2, the provided meat product fermentation enzymatic hydrolysis device has been further structurally optimized to achieve separate heating and temperature rise functions for the meat material and static heat preservation functions, thereby improving heating efficiency and temperature control accuracy. Specifically:

[0068] like Figure 9 As shown, in some preferred embodiments, the meat product fermentation enzymatic hydrolysis device is further provided with a heating and heat preservation unit, which includes a first electric heating element 53 and a second electric heating element 54. The first electric heating element 53 is disposed in each of the inner spiral blades of the circulating stirring paddle 3, and the power line connected to the first electric heating element 53 passes through the central rotating shaft and is connected to the power source through an electric slip ring. The second electric heating element 54 is disposed around the inner wall of the outer cylinder 1, and the power source is connected to the second electric heating element 54 through another power line.

[0069] During implementation, the fermentation enzymatic hydrolysis control unit 6 is controlled and connected to the first electric heating element 53 and the second electric heating element 54 respectively. The central cavity 21 is provided with a central temperature sensor 51, and the annular cavity is provided with an outer cavity temperature sensor 52. The fermentation enzymatic hydrolysis control unit 6 is connected to the central temperature sensor 51 and the outer cavity temperature sensor 52 respectively, and is configured to receive and control the temperature of the first electric heating element 53 according to the detection value of the outer cavity temperature sensor 52, and to receive and control the temperature of the second electric heating element 54 according to the detection value of the central cavity 21 temperature sensor.

[0070] Accordingly, the provided enzymatic hydrolysis method for meat products includes a cyclic mixing process and a static enzymatic hydrolysis process;

[0071] During the cyclic mixing process, the fermentation and enzymatic hydrolysis control unit 6 controls the first electric heating element 53 to heat, and the heat is transferred to the surface of the circulating stirring paddle 3 to heat the reciprocating meat material to the set temperature. The fermentation and enzymatic hydrolysis control unit 6 controls the heating temperature according to the temperature detected by the external cavity temperature sensor 52.

[0072] During the static enzymatic hydrolysis process, the fermentation enzymatic hydrolysis control unit 6 controls the second electric heating element 54 to heat, and the heat is transferred to the internal space of the outer cylinder 1 to keep the statically enzymatically hydrolyzed meat material warm to the set temperature. The fermentation enzymatic hydrolysis control unit 6 controls the heat preservation temperature according to the temperature detected by the temperature sensor in the central cavity 21.

[0073] A second electric heating element 54 is installed inside the outer cylinder 1, and a first electric heating element 53 is installed inside the circulating stirring paddle 3. Under the control of the fermentation and enzymatic hydrolysis control unit 6, the first electric heating element 53 heats the circulating stirring paddle 3 during the meat material circulation and mixing process. Since the circulating stirring paddle 3 is in dynamic contact with the meat material, the meat material can be rapidly heated, effectively improving the heating efficiency. During the static fermentation and enzymatic hydrolysis process, the second electric heating element 54 heats the outer cylinder 1, which can accurately keep the meat material warm, so that the fermentation and enzymatic hydrolysis environment is maintained at a reasonable process temperature, improving the quality of fermentation and enzymatic hydrolysis, improving the texture, and enhancing the nutritional value and taste. It can be directly applied to enzymatic modification before processing various types of meat.

[0074] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it.

Claims

1. A meat product fermentation enzymatic hydrolysis device, characterized in that, include: The outer cylinder has an inlet at the top and a conical cavity at the bottom, with an outlet valve connected to the bottom of the conical cavity; the core cylinder is centrally located inside the outer cylinder, dividing the outer cylinder into a central cavity and an annular cavity, with the top and bottom of the central cavity and the annular cavity connected; the circulating stirring paddle is centrally located inside the central cavity. The fermentation and enzymatic hydrolysis control unit is configured to control the rotation of the circulating stirring paddle, stir and drive the meat material from the central cavity upward into the annular cavity, downward along the annular cavity and back to the central cavity, and mix the meat material and ingredients during the circulation process; The rotary drive mechanism is located at the top of the cylinder and is driven and connected to the central shaft of the circulating stirring paddle. The central shaft is arranged with inner spiral blades in a circumferential array, and the outer edge of each inner spiral blade is fitted to the inner wall of the core cylinder. The upper end of the core cylinder is rotatably connected to the top of the outer cylinder and axially fixed. Multiple radial conveying holes connecting the central cavity and the annular cavity are evenly distributed around the circumference near the upper end of the core cylinder. The central shaft of the circulating stirring paddle is connected to the upper end of the core cylinder. The rotary drive mechanism drives the rotating stirring paddle and the core cylinder to rotate synchronously. The lower end of the core cylinder is spaced apart from the inner wall of the conical cavity. The bottom of the core cylinder is provided with moving rolling teeth, and the inner wall of the conical cavity is provided with fixed rolling teeth arranged opposite to the moving rolling teeth. The moving rolling teeth and the fixed rolling teeth are spaced apart so that the bottom of the central cavity is connected to the bottom of the annular cavity. The outer side of the core cylinder is provided with interlaced outer helical blades and rolling rollers along the circumference. The rotation direction of the outer helical blades is opposite to that of the inner helical blades. The outer edge of the outer helical blades is fitted against the inner wall of the outer cylinder. The rolling rollers are arranged between adjacent helical blades and cooperate with the inner wall of the outer cylinder. The heating and heat preservation unit includes a first electric heating element and a second electric heating element. The first electric heating element is disposed inside each inner spiral blade of the circulating stirring paddle. The power line connected to the first electric heating element passes through the central rotating shaft and is connected to the power source through an electric slip ring. The second electric heating element is disposed around the inner wall of the outer cylinder. The power source is connected to the second electric heating element through another power line. The core cylinder drives the rolling rollers to rotate circumferentially along the inner wall of the outer cylinder, rolling the meat material passing through the annular cavity. At the same time, there are cooperating moving and fixed rolling teeth between the bottom of the core cylinder and the outer cylinder, which crush the meat material entering the central cavity from the annular cavity. During the circulating mixing, the meat material is repeatedly rolled and crushed, which can effectively improve the viscosity and toughness of the meat material.

2. The meat product fermentation enzymatic hydrolysis apparatus according to claim 1, characterized in that, The top of the outer cylinder is located within the annular cavity, where material feeding holes are evenly distributed around the circumference. The material feeding hopper is connected to each material feeding hole via a material feeding pump. The central shaft of the circulating stirring paddle is equipped with a drive gear, and the pump shaft of the material feeding pump is equipped with a driven gear that meshes with the drive gear.

3. The meat product fermentation enzymatic hydrolysis apparatus according to claim 1, characterized in that, The fermentation and enzymatic hydrolysis control unit is connected to the first and second electric heating elements respectively. A central temperature sensor is provided in the central cavity, and an outer cavity temperature sensor is provided in the annular cavity. The fermentation and enzymatic hydrolysis control unit is connected to the central temperature sensor and the outer cavity temperature sensor respectively. It is configured to receive and control the temperature of the first electric heating element according to the detection value of the outer cavity temperature sensor, and to receive and control the temperature of the second electric heating element according to the detection value of the central cavity temperature sensor.

4. A method for enzymatic hydrolysis of meat products, using the meat product fermentation and enzymatic hydrolysis apparatus according to claim 3, characterized in that, Includes the following steps: S10. Meat is fed into the inlet, and the rotary drive mechanism drives the circulating mixing paddle to rotate. The inner spiral blades drive the meat to move upward from the central cavity, through the top radial conveying hole, to the annular cavity, and then move downward along the annular cavity and back to the central cavity through the bottom connection, so as to realize the meat circulation and mixing. S20. During the meat processing cycle, the ingredient delivery pump sprays ingredients into the annular cavity through the ingredient dispensing hole to achieve mixing of ingredients and meat. S30. Inside the annular cavity, the core cylinder drives the rolling roller to work with the inner wall of the outer cylinder to roll the meat to increase its viscosity, and drives the outer spiral blades to scrape off the meat adhering to the inner wall of the outer cylinder and drive the meat downward. S40. When the meat passes through the bottom connection between the central cavity and the annular cavity, the core cylinder drives the moving grinding teeth to rotate relative to the fixed grinding teeth to grind the meat and increase its viscosity. S50. After the set process time is reached, the meat is output through the output port.

5. The enzymatic hydrolysis method for meat products according to claim 4, characterized in that, Also includes: Cyclic mixing process and static enzymatic hydrolysis process; During the cyclic mixing process, the fermentation and enzymatic hydrolysis control unit controls the first electric heating element to heat the meat material, which is then transferred to the surface of the circulating stirring paddle. The meat material is heated to the set temperature. The fermentation and enzymatic hydrolysis control unit controls the heating temperature based on the temperature detected by the external cavity temperature sensor. During the static enzymatic hydrolysis process, the fermentation and enzymatic hydrolysis control unit controls the second electric heating element to heat the meat material, which is then transferred to the internal space of the outer cylinder. The meat material is kept warm to the set temperature. The fermentation and enzymatic hydrolysis control unit controls the warming temperature based on the temperature detected by the central cavity temperature sensor.

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