U-shaped belt type infrared dried meat slice baking machine provided with cooling and sterilizing device

Abstract

The invention relates to a processing method of infrared baked dried meat slices and a U-shaped belt type infrared dried meat slice baking machine which adapts to the method and is provided with a cooling and sterilizing device. The method is characterized by comprising the following steps: a, screening and treating meat; b, mashing and pickling the meat blocks; c, tiling and forming the dried meat slices; d, baking, cooling and sterilizing the dried meat slices; e, a packaging stage of the dried meat slices; the invention mainly aims at the problems of low processing efficiency of dried meat slices, large pollution emission and the like, and provides a dried meat slice preparation and processing method which is characterized in that infrared heating baking, ultraviolet sterilization and fan cooling are carried out, so that the processing efficiency and the product quality of the dried meat slices are improved, and pollution emission is reduced.

Description

Technical Field

[0001] The invention relates to a food processing method, in particular to a method for processing infrared roasted meat jerky. Background Art

[0002] As people's living standards improve, the market demand for meat products continues to grow. Meat jerky, as a meat product that is deeply loved by consumers, has broad market prospects. Therefore, it is imperative to innovate and improve the traditional meat jerky production process to improve the economic benefits of meat jerky processing. In the process of making meat jerky, the meat needs to be de-tendoned, minced into minced meat, marinated and stirred evenly after adding various seasonings, and then the marinated meat is flattened and baked. Publication No. CN116058390 A discloses a flavored instant pork product processing device and a processing method thereof. Although the jerky can be heated evenly, the traditional electric heat source is used for processing, and the energy utilization rate is low. Publication No. CN 115428815 A discloses a new type of pork jerky processing device, which requires turning the jerky over during the processing of the jerky, and the electric heat source is used for drying during the processing of the jerky, which is not efficient enough. Infrared heating technology has been widely used as a food processing technology. Infrared heating has the advantages of fast heating, uniform heating, and high energy utilization rate.

[0003] Publication number CN 20551890 U discloses a temperature-controlled grilled meat tunnel oven, but it uses a traditional heating method, which has low heat source efficiency, high energy consumption, volume limitations, poor continuity, and no cooling and sterilization process. The U-shaped design of this device saves space and is also equipped with a cooling and sterilization link, so that the meat can be quickly packaged after baking. Summary of the invention

[0004] The technical problem to be solved by the present invention is that the quality of meat jerky baked in the traditional way is uneven, the energy consumption of the baking equipment is large, the energy utilization rate is low, the productivity is low, and the environmental protection is poor. A processing method of infrared baked meat jerky is proposed, which is characterized in that the method comprises the following steps:

[0005] A method for processing infrared roasted meat jerky, characterized in that the method comprises the following steps:

[0006] a. Meat screening and processing: Select fresh meat without spoilage or damage, cut off the fat and fascia, and cut into pieces of appropriate size. Wash off blood foam and dirt under running water, drain the meat after washing and set aside.

[0007] b. Mincing and marinating the meat: put the above-mentioned meat chunks into a blender to make minced meat with fine particles, put salt, white sugar, fish sauce, fennel, star anise and other seasonings and the above-mentioned minced meat into a drum blender for mixing and marinating, and a certain amount of egg liquid can be added at the same time, which can not only enrich the taste and increase nutrition, but also the protein contained therein can enhance the adhesion between the minced meat. The amount of meat put into the drum blender should not exceed 1000g each time, and the total weight of the required seasonings is 18-25% of white sugar, 8-12% of egg liquid, 2-3% of fish sauce, 0.8-1.0% of edible salt, and the remaining seasonings are ≤0.1%, and the marinating time is 10-12 hours.

[0008] c. Spreading and shaping of meat jerky: first brush a thin layer of oil on the tray, spread the marinated minced meat on the mold on the tray and compact it, then take out the mold to get minced meat blocks of uniform size, spread the marinated meat slices on the tray, the meat slices can be adhered into slices by the dissolved protein, then put the tray with meat jerky in a refrigerator at 3-5℃ for about 1-2 hours to assist in shaping.

[0009] d. Baking, cooling and sterilization of meat jerky: Place the trays filled with formed meat jerky in sequence on the conveyor belt input end of a U-belt infrared meat jerky baking machine equipped with a cooling and sterilization device for continuous infrared baking. The infrared radiation power is 800~1000W, and the baking time is 10~15min. The baked meat jerky is then quickly cooled and sterilized. The power of the ultraviolet lamp is 20W, the fan speed is 1800r / min, the cooling and sterilization time is 2~3min, and the baked meat jerky is then output.

[0010] e. Packaging stage of meat jerky: After being baked, cooled and sterilized, the finished meat jerky is packed with nitrogen.

[0011] In step d, the following baking equipment is used to bake the meat jerky:

[0012] A U-shaped belt-type infrared meat jerky roasting machine equipped with a cooling and sterilizing device, mainly comprising a transmission heating and fume exhaust system and a cooling and sterilizing system, characterized in that: the transmission heating and fume exhaust system is composed of a material tray (1), a protective shell (7), a conveyor belt (2), a curved conveyor (8), a motor (9), a roasting chamber shell (3), an observation window (4), an infrared heating plate (12), a base (13), a fume collection chamber (5), a ventilation pipe (6), a roasting chamber shell (3), and the cooling and sterilizing system is composed of a fan (14) and an ultraviolet lamp (15). BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 Processing flow of infrared processed meat jerky

[0014] Figure 2Axonometric view of a U-shaped belt-type infrared meat jerky roasting machine equipped with a cooling and sterilization device

[0015] Figure 3 Axonometric drawing of the baking room

[0016] Figure 4 Axonometric drawing of cooling chamber

[0017] Figure 5 Axonometric drawing for infrared heating

[0018] Figure 6 Layout for infrared heating

[0019] Figure 7 Belt force analysis diagram at the bend

[0020] As shown in the figure: 1. Material tray 2. Conveyor belt 3. Baking chamber 4. Observation window 5. Oil fume collection chamber 6. Ventilation pipe 7. Protective shell 8. Curved conveyor 9. Motor 10. Ventilation fan 11. Shell 12. Infrared heating plate 13. Base 14. Fan 15. Ultraviolet lamp Specific implementation plan

[0021] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0022] In order to better illustrate the present invention, further examples are given below.

[0023] The present invention provides a method for preparing pork jerky, comprising the following steps:

[0024] a. Meat screening and processing: Select fresh pork chunks that are not spoiled or damaged, cut off the fat and fascia, and cut into chunks of appropriate size. Wash off the blood foam and dirt under running water, drain the meat chunks after washing and set aside.

[0025] b. Mincing and marinating the meat: Put salt, sucrose, fennel, star anise and other spices and the meat into a mincer to make fine-grained minced meat. Put the spices and minced meat into a drum mixer to mix and marinate. At the same time, a certain amount of egg liquid can be added, which can not only enrich the taste and increase nutrition, but also the protein contained in it can enhance the adhesion between the minced meat. The amount of meat put into the drum mixer is 900g, and the total weight of the spices required is 20% white sugar, 8% egg liquid, 3% fish sauce, 0.8% edible salt, and the remaining spices are ≤0.1%. The marinating time is 10 hours.

[0026] c. Spreading and shaping of meat jerky: first brush a thin layer of oil on the tray, spread the marinated minced meat on the mold on the tray and compact it, then take out the mold to get minced meat blocks of uniform size, spread the marinated meat slices on the tray, the meat slices can be adhered into slices by the dissolved protein, then put the tray with meat jerky in a refrigerator at 3°C ​​for 1 hour to assist in shaping.

[0027] d. Baking, cooling and sterilization of meat jerky: Place the trays filled with formed meat jerky in sequence on the conveyor belt input end of a U-belt infrared meat jerky baking machine equipped with a cooling and sterilization device for continuous infrared baking. The infrared radiation power is 1000W and the baking time is 10min. The baked meat jerky is then quickly cooled and sterilized. The power of the ultraviolet lamp is 20W, the fan speed is 1800r / min, the cooling and sterilization time is 3min, and the baked pork jerky is then output.

[0028] e. Packaging stage of meat jerky: After being baked, cooled and sterilized, the finished meat jerky is packed with nitrogen.

[0029] The present invention provides a method for preparing beef jerky, comprising the following steps:

[0030] a. Meat screening and processing: Select fresh beef chunks that are not spoiled or damaged, cut off the fat and fascia, and cut into chunks of appropriate size. Wash off the blood foam and dirt under running water, drain the meat chunks after washing and set aside.

[0031] b. Mincing and marinating the meat: Put salt, sucrose, fennel, star anise and other spices and the meat into a mincer to make fine-grained minced meat. Put the spices and minced meat into a drum mixer to mix and marinate. At the same time, a certain amount of egg liquid can be added, which can not only enrich the taste and increase nutrition, but also the protein contained in it can enhance the adhesion between the minced meat. The amount of meat put into the drum mixer is 700g, and the total weight of the spices required is 18% white sugar, 12% egg liquid, 3% fish sauce, 1.0% edible salt, and the remaining spices are ≤0.1%. The marinating time is 12 hours.

[0032] c. Spreading and shaping of meat jerky: first brush a thin layer of oil on the tray, spread the marinated minced meat on the mold on the tray and compact it, then take out the mold to get minced meat blocks of uniform size, spread the marinated meat slices on the tray, the meat slices can be adhered into slices by the dissolved protein, then put the tray with meat jerky in a refrigerator at 3°C ​​for 2 hours to assist in shaping.

[0033] d. Baking, cooling and sterilization of meat jerky: Place the trays filled with formed meat jerky in sequence on the conveyor belt input end of a U-belt infrared meat jerky baking machine equipped with a cooling and sterilization device for continuous infrared baking. The infrared radiation power is 800W and the baking time is 15 minutes. The baked meat jerky is then quickly cooled and sterilized. The power of the ultraviolet lamp is 20W, the fan speed is 1800r / min, the cooling and sterilization time is 2 minutes, and then the baked pork jerky is output.

[0034] e. Packaging stage of meat jerky: After being baked, cooled and sterilized, the finished meat jerky is packed with nitrogen.

[0035] The present invention provides a method for preparing mutton jerky, comprising the following steps:

[0036] a. Meat screening and processing: Select fresh, non-spoiled and undamaged mutton, cut off the fat and fascia, cut into pieces of appropriate size, and wash off blood foam and dirt under running water. After washing, drain the meat and set aside.

[0037] b. Mincing and marinating the meat: Put salt, sucrose, fennel, star anise and other spices and the above meat into a mincer to make fine-grained minced meat. Put the spices and the above minced meat into a drum mixer to mix and marinate. At the same time, a certain amount of egg liquid can be added, which can not only enrich the taste and increase nutrition, but also the protein contained in it can enhance the adhesion between the minced meat. The amount of meat put into the drum mixer is 800g, and the total weight of the spices required is 25% white sugar, 12% egg liquid, 3% fish sauce, 1.0% edible salt, and the remaining spices are ≤0.1%. The marinating time is 12 hours.

[0038] c. Spreading and shaping of meat jerky: first brush a thin layer of oil on the tray, spread the marinated minced meat on the mold on the tray and compact it, then take out the mold to get minced meat blocks of uniform size, spread the marinated meat slices on the tray, the meat slices can be adhered into slices by the dissolved protein, then put the tray with meat jerky in a refrigerator at 3°C ​​for 1 hour to assist in shaping.

[0039] d. Baking, cooling and sterilization of meat jerky: Place the trays filled with formed meat jerky on the conveyor belt input end of a U-belt infrared meat jerky baking machine equipped with a cooling and sterilization device for continuous infrared baking. The infrared radiation power is 1000W and the baking time is 12min. The baked meat jerky is then quickly cooled and sterilized. The power of the ultraviolet lamp is 20W, the fan speed is 1800r / min, the cooling and sterilization time is 3min, and the baked pork jerky is then output.

[0040] e. Packaging stage of meat jerky: After being baked, cooled and sterilized, the finished meat jerky is packed with nitrogen.

[0041] In actual use:

[0042] A U-shaped belt infrared meat jerky roasting machine equipped with a cooling and sterilization device, the feed port is convenient for workers to place the meat jerky, the infrared heating system roasts the meat jerky, the observation window can observe the roasting process and the roasting effect, the transmission system drives the material to move forward to achieve continuous drying, the smoke exhaust system can store the oil smoke produced during the roasting process, the cooling and sterilization device will perform ultraviolet sterilization and fan cooling on the roasted meat jerky, and finally the sterilized and cooled materials are transported to the outside of the machine, and the discharge port is convenient for workers to take out the meat jerky.

[0043] When the device is running:

[0044] First, turn on the heating system for preheating, set parameters such as the power of the infrared heating plate, the speed of the conveyor belt, etc., then put the spread meat jerky into the feed port, observe the baking status of the material through the observation window, the heating system starts to work to bake the material, the transmission system transports the material from the feed port to the discharge port, the fumes generated in the process are discharged to the outside of the machine body through the exhaust system, and after the material is baked, it is cooled and sterilized by the cooling and sterilization system, and then transported to the outside of the machine body through the discharge port.

Claims

1. A method for processing infrared roasted meat jerky, characterized in that: The method comprises the following steps: a. Meat screening and processing: Select fresh meat without deterioration and damage, cut off the fat and fascia, cut into pieces of appropriate size, and wash off the blood foam and dirt under running water. After washing, drain the meat and set aside. b. Mincing and marinating the meat: Put the above meat into a mincer to make fine-grained minced meat, put salt, white sugar, fish sauce, fennel, star anise and other seasonings and the above minced meat into a drum mixer for mixing and marinating. At the same time, a certain amount of egg liquid can be added, which can not only enrich the taste and increase nutrition, but also the protein contained in it can enhance the adhesion between the minced meat. The amount of meat put into the drum mixer should not exceed 1000g each time, and the total weight of each seasoning required is 18~25% white sugar, 8~12% egg liquid, 2~3% fish sauce, 0.8~1.0% edible salt, and the remaining seasonings are ≤0.1%. The marinating time is 10~12 hours. c. Spreading and shaping of meat jerky: first brush a thin layer of oil on the tray, spread the marinated minced meat on the mold on the tray and compact it, then take out the mold to get minced meat blocks of the same size, spread the marinated meat slices on the tray, the meat slices can be adhered into slices by the dissolved protein, and then put the tray with meat jerky in a refrigerator at 3~5℃ for about 1~2 hours to assist shaping. d. Baking and cooling and sterilizing of meat jerky: put the trays with formed meat jerky on the conveyor input end of the baking machine in turn for continuous infrared baking, the infrared radiation power is 800~1000W, the baking time is 10~15min, then the baked meat jerky is quickly cooled and sterilized, the power of the ultraviolet lamp is 20W, the fan speed is 1800r / min, the cooling and sterilization time is 2~3min, and then the baked meat jerky is output. e. Meat jerky packaging stage: The finished meat jerky after baking and cooling and sterilization is nitrogen-flushed and packaged. In step d, the following baking equipment is used to bake meat jerky: a U-shaped belt-type infrared meat jerky baking machine equipped with a cooling and sterilization device, mainly including a transmission heating and fume exhaust system and a cooling and sterilization system, characterized in that: the transmission heating and fume exhaust system consists of a material tray (1), a protective shell (7), a conveyor belt (2), a curved conveyor (8), a motor (9), a baking chamber shell (3), an observation window (4), an infrared heating plate (12), a base (13), a fume collection chamber (5), and a ventilation pipe (6); the baking chamber shell (3), and the cooling and sterilization system consists of a fan (14) and an ultraviolet lamp (15).

2. The infrared cooling sterilization roasted meat processing method according to claim 1 is characterized in that: The heating system adopts an infrared heating method to achieve graded and continuous baking of the jerky through an infrared heating plate. The infrared baking can make the jerky bake evenly and improve the baking quality. The infrared heating method can reduce energy consumption and reduce pollution emissions.

3. The infrared cooling sterilization roasted meat processing method according to claim 1 is characterized in that: The cooling and sterilization system is arranged in the final stage of roasting the jerky. A cooling fan and multiple rows of ultraviolet lamps are installed in the cooling chamber to realize fan cooling and ultraviolet sterilization for the roasted jerky.

4. The infrared cooling sterilization roasted meat processing method according to claim 1 is characterized in that: The smoke exhaust system temporarily stores the oil smoke in the oil smoke chamber through the ventilation fan, and the smoke exhaust pipe can exhaust the oil smoke.

5. The method for processing roasted meat by infrared cooling and sterilization according to claim 1, characterized in that: The equipment is designed as a modular structure, so that the meat jerky roasting part is also modular, and each component can be quickly adjusted as needed to achieve the integration of heating and roasting, module differentiation, visible smoke exhaust, automatic steering and turning, and cooling and sterilization.

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