Processing system and processing technology for cold-adjusted pickled beef fillet with oyster sauce

Abstract

The invention relates to the technical field of beef pickling, in particular to a processing system and a processing technology for cold-adjusted pickled beef fillet with oyster sauce, the processing system comprises a base, a motor is mounted on the inner wall of the bottom of the base, one end of an output shaft of the motor is connected with a rotating rod through a coupler, and the outer wall of one side of the rotating rod is fixedly connected with a main gear; the pickling mechanism is arranged on the inner wall of the base; the pickling mechanism comprises a rotary drum rotationally arranged on the inner wall of the base, the outer wall of the rotary drum is fixedly connected with a rack I, and the inner wall of the base is fixedly connected with a liquid storage tank; pickling liquid is output through superposition and the first liquid drainage hole and the second liquid drainage hole to pickle the beef fillet, the thicker the stacked beef fillet is mixed and stacked, the larger the rising amplitude of the pressing block is, the more the superposition of the first liquid drainage hole and the second liquid drainage hole is, and the more the output pickling liquid is, so that the beef fillet pickling effect is improved, and the processing efficiency of cold-mixing pickled beef fillet in oyster sauce is improved.

Description

Technical Field

[0001] The invention relates to the technical field of beef pickling, in particular to a cold-seasoned pickled oyster sauce beef tenderloin processing system and a processing technology. Background Art

[0002] When marinating beef tenderloin, a tumbler is needed. The tumbler works under vacuum and uses the principle of physical impact to allow the meat to flip up and down in a drum and collide with each other, achieving the effects of massage and marinating, allowing the meat to absorb the marinade evenly. The meat product expands and contracts reciprocatingly in the drum, which improves the structure of the meat tissue, improves the cutting effect, and increases the yield.

[0003] A Chinese patent with a search announcement number of CN219803315U discloses a drum-type beef tumbling machine for pickling. Through the cooperation of a driving part, a drum, a fixed bar, a rotating rod, a cam, a linkage plate and a massage block, when the drum rotates, on the one hand, the beef hits the convex block to massage the beef, and on the other hand, it drives the massage block to reciprocate vertically to press the surface of the beef, which further improves the tumbling and pickling effect of the beef and saves the time required for tumbling. Through the cooperation of a water pump, a water collecting chamber and a drainage hole, the water pump sprays water toward the inner wall of the drum through the drainage hole when working, and the drum continues to rotate, so that the inner wall of the drum is fully cleaned, which is convenient for the operator to clean the inside of the drum.

[0004] Based on the above search and combined with the prior art, it was found that: if the marinade is added all at once during the tumbling process of the beef, the marinade may accumulate inside the beef, resulting in excessive absorption on the surface and insufficient penetration into the deep layer, affecting the uniformity. The addition of the marinade cannot be controlled according to the tumbling speed of the beef, and the beef is unevenly distributed in the tumbling equipment. The location for adding the marinade cannot be selected according to the distribution of the beef, which reduces the processing efficiency of the cold-seasoned marinated oyster sauce beef tenderloin. Summary of the invention

[0005] The object of the present invention is to provide a processing system and a processing technology for cold-seasoned pickled beef tenderloin with oyster sauce to solve the problems raised in the above-mentioned background technology.

[0006] The technical solution of the present invention is: a cold seasoned marinated oyster sauce beef tenderloin processing system, comprising a base, a motor is installed on the bottom inner wall of the base, one end of the motor output shaft is connected to a rotating rod through a coupling, and one side outer wall of the rotating rod is fixedly connected to a main gear, and also includes; A pickling mechanism, wherein the pickling mechanism is arranged on the inner wall of the base; The pickling mechanism includes a rotating drum rotatably arranged on the inner wall of the base, the outer wall of the rotating drum is fixedly connected to a rack 1, the inner wall of the base is fixedly connected to a liquid storage tank, a partition plate 1 and a partition plate 2 are fixedly connected to the inner wall of one side of the liquid storage tank from left to right in sequence, a piston hole is opened on the outer wall of one side of the partition plate 1, a sliding rod is slidably connected to the inner wall of the piston hole, a piston block is fixedly connected to the outer wall of one side of the sliding rod, a bracket is fixedly connected to the outer wall of one side of the base, a bevel gear is rotatably arranged on the top inner wall of the bracket, a turntable is fixedly connected to the outer wall of one side of the bevel gear, and one of the sliding rods is fixedly connected to the outer wall of the sliding rod. A fixed block is fixedly connected to the side outer wall, a rotating shaft 1 is rotatably provided on the outer wall of one side of the turntable, a rotating shaft 2 is rotatably provided on the outer wall of the fixed block, a movable rod is provided on the outer walls of the rotating shaft 1 and the rotating shaft 2, a liquid outlet pipe is provided on the top outer wall of the liquid storage tank, a shunt pipe is fixedly connected to the top outer wall of the liquid outlet pipe, a support tube is fixedly connected to the bottom outer wall of the support tube, a mounting bracket is fixedly connected to the bottom outer wall of the mounting bracket, a plurality of mounting grooves are provided on the bottom outer wall of the mounting groove, a pressing block is slidably connected to the bottom inner wall of the mounting groove, and a plurality of fixed tubes are provided on the bottom outer wall of the support tube.

[0007] Preferably, a discharge hole is provided on the outer wall of the bottom end of the liquid storage tank, the discharge hole is connected to the support tube, the fixed tube is connected to the support tube, a plurality of liquid spraying tubes are arranged on the outer wall of the top end of the diversion tube, a circular groove is provided on the outer wall of the top end of the pressing block, the fixed tube is slidably connected to the inner wall of the circular groove, drainage hole 1 is provided on the outer walls on both sides of the pressing block, drainage hole 2 is provided on the outer walls on both sides of the fixed tube, the drainage hole 1 is connected to the circular groove, and the sizes of drainage hole 1 and drainage hole 2 are adapted to each other.

[0008] Preferably, the main gear is meshed with rack 1, a rack 2 is fixedly connected to an outer wall of one side of the rotating drum, the rack 2 is arranged in a ring shape, the bevel gear is meshed with rack 2, the bracket is fixedly connected to an outer wall of one side of the liquid storage tank, the partition plate 1 and the partition plate 2 are adapted to the size of the liquid storage tank, and the piston block is slidably connected to the inner wall of the liquid storage tank.

[0009] Preferably, a liquid outlet valve is provided on the inner wall of the liquid outlet pipe, a liquid inlet pipe is provided on the bottom outer wall of the second partition plate, a liquid inlet valve is provided on the inner wall of the liquid inlet pipe, and the liquid outlet pipe is located between the second partition plate and the piston block.

[0010] Preferably, the outer walls on both sides of the top of the pressing block are fixedly connected to limiting frames, the inner walls on both sides of the mounting groove are fixedly connected to fixing rods, the limiting frames are slidably connected to the outer walls of the fixing rods, the top outer wall of the fixing rods is sleeved with a spring, and the two ends of the spring are respectively fixedly connected to the outer wall of the limiting frame and the inner wall of the mounting groove.

[0011] Preferably, the liquid spray pipes and the pressing blocks are distributed in a linear array, the pressing blocks are arranged in a semicircular shape, the liquid storage tank is located on the inner wall of the rotating drum, a plurality of massage blocks 1 are fixedly connected to the inner wall on one side of the rotating drum, a plurality of massage blocks 2 are fixedly connected to the inner wall on the other side of the rotating drum, and the massage blocks 1 and 2 are distributed in an arc array.

[0012] Preferably, a main transmission wheel is fixedly connected to the outer wall on the other side of the rotating rod, a mounting hole is opened on the outer wall on the other side of the liquid storage tank, a rotating roller is rotatably provided on the inner wall of the mounting hole, stirring blades are fixedly connected to the outer walls of the top and bottom ends of the rotating roller, a secondary transmission wheel is fixedly connected to the outer wall of one side of the rotating roller, and a transmission belt is wrapped around the outer walls of the main transmission wheel and the secondary transmission wheel.

[0013] A processing technology of a cold-seasoned pickled oyster sauce beef fillet processing system, the processing technology comprising the following steps: S1: Select high-quality beef tenderloin, wash the beef tenderloin thoroughly with clean water to remove blood and impurities on the surface, and cut the beef tenderloin into appropriate size and shape according to product requirements; S2: Pre-marinate for a short time before formal marinating, using simple seasonings for preliminary seasoning; S3: Mix the seasonings required for formal pickling in proportion to form a pickling liquid, transfer the pre-marinated beef fillet to a tumbling and kneading device, and then put it into the pickling liquid for formal pickling. After the beef fillet is evenly tumbled and pickled in the rotating drum, it is removed from the tumbling and kneading device; S4: Place the removed beef fillet in a clean container and let it sit for a while to allow the marinade to further penetrate and be evenly distributed, then package and refrigerate the beef fillet.

[0014] The present invention provides a processing system and process for cold-cured pickled beef tenderloin with oyster sauce through improvement, which has the following improvements and advantages compared with the prior art: First, the present invention is provided with a base, a rotating drum, a liquid storage tank, a piston block, a liquid spraying pipe, a pressing block and a fixed pipe. The beef fillet is rolled and marinated in the rotating drum. The marinating liquid is added through the liquid spraying pipe and the fixed pipe. The speed of the marinating liquid sprayed out of the liquid spraying pipe is controlled according to the rotation speed of the rotating drum. The faster the rotating drum rotates, the faster the rotating disk rotates due to the linkage structure, the faster the piston block moves back and forth left and right, and the faster the marinating liquid is sprayed out from the liquid spraying pipe to mix with the beef fillet. On the contrary, the slower the rotating drum rotates, the slower the marinating liquid is sprayed. According to the speed of rolling and kneading the beef, the marinating liquid is sprayed out. Control the addition of marinade to avoid accumulation of marinade, which leads to excessive absorption of the surface layer and insufficient penetration of the deep layer, thus affecting uniformity. When the pressing block rolls and kneads the beef fillet for marinating, the reaction force causes the pressing block to rise, and the marinade is output through the overlap and drainage holes 1 and 2 to marinate the beef fillet. The thicker the mixed accumulation of the accumulated beef fillet, the greater the rise of the pressing block, the more the drainage holes 1 and 2 overlap, and the more marinade is output, thereby increasing the marinating effect of the beef fillet and improving the processing efficiency of the cold-cured marinated oyster sauce beef fillet. Second, the present invention is provided with a rotating drum, a massage block 1 and a massage block 2, wherein two groups of massage blocks 1 and massage blocks 2 are arranged in an arc array in the rotating drum, and the massage blocks 1 and massage blocks 2 are symmetrically distributed around the center of the rotating drum. When the massage block 1 rolls and kneads the beef fillet, it is pushed to the right, and when the massage block 2 rolls and kneads the beef fillet, it is pushed to the left. The beef fillet is repeatedly pushed and marinated more evenly, thereby further improving the processing and marinating efficiency of the cold-season marinated oyster sauce beef fillet. Thirdly, the present invention is provided with a main transmission wheel, an auxiliary transmission wheel and a stirring blade. During the rotation process, the rotating rod also drives the rotating roller to rotate through the main transmission wheel and the auxiliary transmission wheel, thereby driving the stirring blade to rotate. When the stirring blades distributed in a linear array rotate, the pickling liquid inside the liquid storage tank is stirred, so that the pickling liquid is evenly mixed and contacts with the beef tenderloin, thereby ensuring the uniform pickling effect of the beef tenderloin. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] The present invention will be further explained below in conjunction with the accompanying drawings and embodiments: Figure 1 It is a three-dimensional schematic diagram of the overall structure of the present invention; Figure 2 It is a schematic cross-sectional view of the overall structure of the present invention; Figure 3 is a schematic diagram of a piston block of the present invention; Figure 4 is a schematic diagram of a movable rod of the present invention; Figure 5 is a schematic diagram of a stirring blade of the present invention; Figure 6 It is a three-dimensional schematic diagram of the drum structure of the present invention; Figure 7 It is a schematic cross-sectional view of the liquid storage tank structure of the present invention; Figure 8 is a schematic diagram of a pressing block of the present invention; Fig. 9 It is a schematic diagram of a fixed pipe of the present invention.

[0016] Description of reference numerals: 1. Base; 2. Motor; 3. Main gear; 4. Rotating rod; 5. Rack 1; 6. Rotating drum; 7. Bracket; 8. Turntable; 9. Bevel gear; 10. Rack 2; 11. Massage block 1; 12. Liquid storage tank; 13. Partition plate 1; 14. Partition plate 2; 15. Liquid outlet pipe; 16. Diverter pipe; 17. Rotating roller; 18. Stirring blade; 19. Liquid spray pipe; 20. Pressing block; 21. Main transmission wheel; 22. Auxiliary transmission wheel; 23. Piston block; 24. Sliding rod; 25. Fixed block; 26. Movable rod; 27. Massage block 2; 28. Support tube; 29. ​​Mounting frame; 30. Fixed tube; 31. Limiting frame; 32. Fixed rod; 33. Spring; 34. Drain hole 1; 35. Drain hole 2; 36. Liquid inlet pipe. DETAILED DESCRIPTION

[0017] The present invention is described in detail below, and the technical solutions in the embodiments of the present invention are clearly and completely described. 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.

[0018] The present invention provides a processing system and a processing technology for cold-cured pickled oyster sauce beef fillet through improvement. The technical solution of the present invention is: like Figure 1-Figure 9 As shown, a cold seasoned marinated oyster sauce beef tenderloin processing system comprises a base 1, a motor 2 is installed on the bottom inner wall of the base 1, one end of the output shaft of the motor 2 is connected to a rotating rod 4 through a coupling, and a main gear 3 is fixedly connected to the outer wall of one side of the rotating rod 4, and further comprises; A pickling mechanism, which is arranged on the inner wall of the base 1; The pickling mechanism includes a rotating drum 6 rotatably arranged on the inner wall of the base 1, the outer wall of the rotating drum 6 is fixedly connected to a rack 5, the inner wall of the base 1 is fixedly connected to a liquid storage tank 12, one side inner wall of the liquid storage tank 12 is fixedly connected to a partition plate 13 and a partition plate 2 14 in sequence from left to right, a piston hole is opened on one side outer wall of the partition plate 13, a sliding rod 24 is slidably connected to the inner wall of the piston hole, a piston block 23 is fixedly connected to one side outer wall of the sliding rod 24, a bracket 7 is fixedly connected to one side outer wall of the base 1, a bevel gear 9 is rotatably arranged on the top inner wall of the bracket 7, a turntable 8 is fixedly connected to one side outer wall of the bevel gear 9, and a rotating disk 8 is fixedly connected to one side outer wall of the sliding rod 24. A fixed block 25 is fixedly connected to the wall, a rotating shaft 1 is rotatably provided on the outer wall of one side of the turntable 8, a rotating shaft 2 is rotatably provided on the outer wall of the fixed block 25, a movable rod 26 is provided on the outer walls of the rotating shaft 1 and the rotating shaft 2, a liquid outlet pipe 15 is provided on the top outer wall of the liquid storage tank 12, a shunt pipe 16 is fixedly connected to the top outer wall of the liquid outlet pipe 15, a support pipe 28 is fixedly connected to the bottom outer wall of the liquid storage tank 12, a mounting frame 29 is fixedly connected to the bottom outer wall of the support pipe 28, a plurality of mounting grooves are opened on the bottom outer wall of the mounting groove, a pressing block 20 is slidably connected to the bottom inner wall of the mounting groove, and a plurality of fixed pipes 30 are provided on the bottom outer wall of the support pipe 28.

[0019] Furthermore, a discharge hole is provided on the outer wall at the bottom end of the liquid storage tank 12, and the discharge hole is connected to the support tube 28, and the fixed tube 30 is connected to the support tube 28. A plurality of liquid spraying tubes 19 are provided on the outer wall at the top end of the diversion tube 16, and a circular groove is provided on the outer wall at the top end of the pressing block 20, and the fixed tube 30 is slidably connected to the inner wall of the circular groove. A drainage hole 1 34 is provided on the outer walls on both sides of the pressing block 20, and a drainage hole 2 35 is provided on the outer walls on both sides of the fixed tube 30, and the drainage hole 1 34 is connected to the circular groove, and the sizes of the drainage hole 1 34 and the drainage hole 2 35 are adapted to each other.

[0020] Furthermore, the main gear 3 is meshed with the rack 1 5, the outer wall of one side of the rotating drum 6 is fixedly connected with the rack 2 10, the rack 2 10 is arranged in an annular shape, the bevel gear 9 is meshed with the rack 2 10, the bracket 7 is fixedly connected to the outer wall of one side of the liquid storage tank 12, the partition plate 1 13 and the partition plate 2 14 are adapted to the size of the liquid storage tank 12, the piston block 23 is slidably connected to the inner wall of the liquid storage tank 12, the inner wall of the liquid outlet pipe 15 is provided with a liquid outlet valve, and the bottom outer wall of the partition plate 2 14 is provided with There is a liquid inlet pipe 36, and a liquid inlet valve is arranged on the inner wall of the liquid inlet pipe 36. The liquid outlet pipe 15 is located between the partition plate 14 and the piston block 23. The outer walls on both sides of the top of the pressing block 20 are fixedly connected to the limiting frames 31, and the inner walls on both sides of the mounting groove are fixedly connected to the fixing rods 32. The limiting frames 31 are slidably connected to the outer walls of the fixing rods 32. The outer wall of the top of the fixing rod 32 is sleeved with a spring 33, and the two ends of the spring 33 are respectively fixedly connected to the outer wall of the limiting frame 31 and the inner wall of the mounting groove.

[0021] Furthermore, the liquid spray pipe 19 and the pressing block 20 are distributed in a linear array, the pressing block 20 is arranged in a semicircular shape, the liquid storage tank 12 is located on the inner wall of the rotating drum 6, a plurality of massage blocks 11 are fixedly connected to the inner wall on one side of the rotating drum 6, and a plurality of massage blocks 2 27 are fixedly connected to the inner wall on the other side of the rotating drum 6, the massage blocks 11 and the massage blocks 2 27 are distributed in an arc array, the outer wall on the other side of the rotating rod 4 is fixedly connected to the main transmission wheel 21, the outer wall on the other side of the liquid storage tank 12 is provided with a mounting hole, the inner wall of the mounting hole is rotatably provided with a rotating roller 17, the top and bottom outer walls of the rotating roller 17 are fixedly connected with stirring blades 18, the outer wall on one side of the rotating roller 17 is fixedly connected to the auxiliary transmission wheel 22, and the outer walls of the main transmission wheel 21 and the auxiliary transmission wheel 22 are wrapped with transmission belts.

[0022] A processing technology of a cold-seasoned pickled oyster sauce beef fillet processing system, the processing technology comprising the following steps: S1: Select high-quality beef tenderloin, wash the beef tenderloin thoroughly with clean water to remove blood and impurities on the surface, and cut the beef tenderloin into appropriate size and shape according to product requirements; S2: Pre-marinate for a short time before formal marinating, using simple seasonings for preliminary seasoning; S3: Mix the seasonings required for formal pickling in proportion to form a pickling liquid, transfer the pre-marinated beef fillet to the tumbling device, and then put it into the pickling liquid for formal pickling. After the beef fillet is evenly tumbled and pickled in the rotating drum 6, it is removed from the tumbling device; S4: Place the removed beef fillet in a clean container and let it sit for a while to allow the marinade to further penetrate and be evenly distributed, then package and refrigerate the beef fillet.

[0023] Working principle: During the process of processing and marinating cold-cured oyster sauce beef fillet, the opening and closing door on the rotating drum 6 is opened, and the preliminary pre-marinated beef fillet and part of the formal marinating liquid are sent into the rotating drum 6 together, and the opening and closing door is closed. The formal marinating liquid is sent into the liquid storage tank 12 through the feeding pipe on the liquid storage tank 12. The liquid storage tank 12 is divided into spaces by partition plates 13 and 14. The marinating liquid is located on the far right. The motor 2 is started, and the rotating rod 4 rotates to drive the rotating drum 6 to rotate through the main gear 3 and the rack 1 5. The beef fillet is also massaged, rolled and marinated by the pressing block 20 at the bottom of the mounting frame 29 in the rotating drum 6. The rotating drum 6 During the rotation process, the meshing bevel gear 9 is driven to rotate by the rack 2 10 arranged on one side, and the bevel gear 9 drives the turntable 8 to rotate, thereby driving the sliding rod 24 and the piston block 23 to slide back and forth on the inner wall of the liquid storage tank 12 through the movable rod 26. When the piston block 23 moves to the left, the liquid inlet valve of the liquid inlet pipe 36 at the bottom of the partition plate 2 14 is opened, and the liquid outlet valve of the liquid outlet pipe 15 at the top of the liquid storage tank 12 is closed. A negative pressure zone is formed in the space between the piston block 23 and the partition plate 2 14, and the pickling liquid passes through the liquid inlet pipe 36 and enters the space between the piston block 23 and the partition plate 2 14. When the piston block 23 moves to the right, the liquid inlet valve 36 of the liquid inlet pipe 36 at the bottom of the partition plate 2 14 is opened, and the liquid outlet valve of the liquid outlet pipe 15 at the top of the liquid storage tank 12 is closed. A negative pressure zone is formed in the space between the piston block 23 and the partition plate 2 14. The pickling liquid passes through the liquid inlet pipe 36 and enters the space between the piston block 23 and the partition plate 2 14. The liquid valve is closed, and the liquid outlet valve is opened. The opening and closing of the liquid outlet valve and the liquid inlet valve are controlled by the air pressure caused by the movement of the piston block 23. The inlet and outlet of the marinating liquid are controlled by the air pressure difference. The retained marinating liquid enters the shunt pipe 16 through the liquid outlet pipe 15, and is then sprayed out through the array-distributed spray pipes 19 to mix with the beef fillet for rolling and marinating. In the early stage, the rotating drum 6 is controlled to rotate at a low speed. The low-speed rolling and kneading can prevent excessive splashing and loss of the marinade, and ensure that the marinade fully penetrates into the beef. In the later stage, in order to maintain the marinating effect, the rotating speed of the rotating drum 6 is increased, and the sprayed marinade will also increase accordingly. The marinade in the liquid storage tank 12 will also pass through the discharge hole The beef is sent into the support tube 28 and then into the fixed tube 30. When the pressing block 20 at the bottom of the mounting frame 29 rolls and presses the beef, the reaction force will also cause the pressing block 20 to slide in the mounting groove of the mounting frame 29. When the drainage hole 1 34 on the pressing block 20 coincides with the drainage hole 2 35 on the fixed tube 30, a small amount of marinating liquid will flow out and contact the beef fillet for rolling and marinating. The higher the beef fillet is piled up at some positions, the higher the pressing block 20 is pushed to, the more the drainage hole 1 34 and the drainage hole 2 35 coincide, and the more marinating liquid flows out, so that the beef fillet with a higher pile thickness can be evenly marinated.

[0024] Two groups of arc-shaped arrayed massage blocks 1 11 and 27 are arranged in the rotating drum 6. The massage blocks 1 11 and 27 are symmetrically distributed around the center of the rotating drum 6. The massage blocks 1 11 push the beef tenderloin to the right when rolling and kneading it, and the massage blocks 27 push the beef tenderloin to the left when rolling and kneading it. The beef tenderloin is repeatedly pushed for more uniform marination. The pressing block 20 is slidably connected to the outer wall of the fixed rod 32 through the limiting frame 31. When the pressing block 20 moves, the spring 33 stretches or contracts accordingly to ensure that the structure can be reset.

[0025] During the rotation process, the rotating rod 4 also drives the rotating roller 17 to rotate through the main transmission wheel 21 and the auxiliary transmission wheel 22, thereby driving the stirring blades 18 to rotate. When the stirring blades 18 distributed in a linear array rotate, they stir the pickling liquid inside the liquid storage tank 12, so that the pickling liquid is evenly mixed and contacts the beef tenderloin, further improving the pickling effect of the cold-seasoned beef tenderloin.

[0026] The technical means disclosed in the solution of the present invention are not limited to the technical means disclosed in the above technical means, but also include technical solutions composed of equivalent replacement of the above technical features. Matters not covered in the present invention belong to the common knowledge of those skilled in the art.

Claims

1. A processing system for cold-seasoned marinated beef tenderloin with oyster sauce, comprising a base (1), a motor (2) being mounted on the inner wall of the bottom of the base (1), one end of the output shaft of the motor (2) being connected to a rotating rod (4) via a coupling, and a main gear (3) being fixedly connected to an outer wall of one side of the rotating rod (4), characterized in that: Also includes; A pickling mechanism, the pickling mechanism being arranged on the inner wall of the base (1); The pickling mechanism comprises a rotating drum (6) rotatably arranged on the inner wall of a base (1); the outer wall of the rotating drum (6) is fixedly connected to a rack 1 (5); the inner wall of the base (1) is fixedly connected to a liquid storage tank (12); a partition plate 1 (13) and a partition plate 2 (14) are fixedly connected to the inner wall of one side of the liquid storage tank (12) from left to right in sequence; a piston hole is provided on the outer wall of one side of the partition plate 1 (13); a sliding rod (24) is slidably connected to the inner wall of the piston hole; a piston block (23) is fixedly connected to the outer wall of one side of the sliding rod (24); a bracket (7) is fixedly connected to the outer wall of the top of the bracket (7); a bevel gear (9) is rotatably arranged on the inner wall; a rotating disk (8) is fixedly connected to the outer wall of one side of the bevel gear (9); the sliding rod (24) ) is fixedly connected to a fixed block (25) on one side outer wall, a rotating shaft 1 is rotatably provided on the outer wall of one side of the turntable (8), a rotating shaft 2 is rotatably provided on the outer wall of the fixed block (25), and a movable rod (26) is provided on the outer walls of the rotating shafts 1 and 2. A liquid outlet pipe (15) is provided on the top outer wall of the liquid storage tank (12), and a shunt pipe (16) is fixedly connected to the top outer wall of the liquid outlet pipe (15), and a support pipe (28) is fixedly connected to the bottom outer wall of the liquid storage tank (12), and a mounting frame (29) is fixedly connected to the bottom outer wall of the support pipe (28), and a plurality of mounting grooves are provided on the bottom outer wall of the mounting groove, and a pressing block (20) is slidably connected to the bottom inner wall of the mounting groove, and a plurality of fixing pipes (30) are provided on the bottom outer wall of the support pipe (28).

2. The cold-cured pickled oyster sauce beef tenderloin processing system according to claim 1, characterized in that: The bottom outer wall of the liquid storage tank (12) is provided with a discharge hole, the discharge hole is connected to the support tube (28), the fixed tube (30) is connected to the support tube (28), the top outer wall of the diversion tube (16) is provided with a plurality of liquid spraying tubes (19), the top outer wall of the pressing block (20) is provided with a circular groove, the fixed tube (30) is slidably connected to the inner wall of the circular groove, the outer walls on both sides of the pressing block (20) are provided with a first discharge hole (34), the outer walls on both sides of the fixed tube (30) are provided with a second discharge hole (35), the first discharge hole (34) is connected to the circular groove, and the size of the first discharge hole (34) and the second discharge hole (35) are adapted.

3. The cold-cured pickled oyster sauce beef tenderloin processing system according to claim 1, characterized in that: The main gear (3) is meshed with rack 1 (5), a rack 2 (10) is fixedly connected to an outer wall of one side of the rotating drum (6), the rack 2 (10) is arranged in a ring shape, the bevel gear (9) is meshed with rack 2 (10), the bracket (7) is fixedly connected to an outer wall of one side of the liquid storage tank (12), the partition plate 1 (13) and the partition plate 2 (14) are adapted to the size of the liquid storage tank (12), and the piston block (23) is slidably connected to the inner wall of the liquid storage tank (12).

4. The cold-cured pickled oyster sauce beef tenderloin processing system according to claim 1, characterized in that: The inner wall of the liquid outlet pipe (15) is provided with a liquid outlet valve, the outer wall of the bottom of the second partition plate (14) is provided with a liquid inlet pipe (36), the inner wall of the liquid inlet pipe (36) is provided with a liquid inlet valve, and the liquid outlet pipe (15) is located between the second partition plate (14) and the piston block (23).

5. The cold-cured pickled oyster sauce beef tenderloin processing system according to claim 1, characterized in that: The outer walls on both sides of the top of the pressing block (20) are fixedly connected to a limiting frame (31), the inner walls on both sides of the mounting groove are fixedly connected to a fixing rod (32), the limiting frame (31) is slidably connected to the outer wall of the fixing rod (32), the outer wall of the top of the fixing rod (32) is sleeved with a spring (33), and the two ends of the spring (33) are respectively fixedly connected to the outer wall of the limiting frame (31) and the inner wall of the mounting groove.

6. The cold-cured pickled oyster sauce beef tenderloin processing system according to claim 2, characterized in that: The liquid spray pipe (19) and the pressing block (20) are arranged in a linear array, the pressing block (20) is arranged in a semicircular shape, the liquid storage tank (12) is located on the inner wall of the rotating cylinder (6), a plurality of massage blocks 1 (11) are fixedly connected to the inner wall of one side of the rotating cylinder (6), and a plurality of massage blocks 2 (27) are fixedly connected to the inner wall of the other side of the rotating cylinder (6), and the massage blocks 1 (11) and the massage blocks 2 (27) are arranged in an arc array.

7. The cold-cured pickled oyster sauce beef tenderloin processing system according to claim 1, characterized in that: The outer wall on the other side of the rotating rod (4) is fixedly connected to a main transmission wheel (21); the outer wall on the other side of the liquid storage tank (12) is provided with a mounting hole; a rotating roller (17) is rotatably arranged on the inner wall of the mounting hole; stirring blades (18) are fixedly connected to the outer walls of the top and bottom ends of the rotating roller (17); an outer wall on one side of the rotating roller (17) is fixedly connected to a secondary transmission wheel (22); and transmission belts are wound around the outer walls of the main transmission wheel (21) and the secondary transmission wheel (22).

8. A processing technology of the cold-seasoned pickled oyster sauce beef tenderloin processing system according to any one of claims 1 to 7, characterized in that: The processing technology includes the following steps: S1: Select high-quality beef tenderloin, wash the beef tenderloin thoroughly with clean water to remove blood and impurities on the surface, and cut the beef tenderloin into appropriate size and shape according to product requirements; S2: Pre-marinate for a short time before formal marinating, using simple seasonings for preliminary seasoning; S3: the seasonings required for the formal pickling are mixed evenly in proportion to form a pickling liquid, the pre-pickled beef fillet is transferred to a tumbling and kneading device, and then the pickling liquid is added for formal pickling, and the beef fillet is removed from the tumbling and kneading device after being evenly tumbled and pickled in the rotating drum (6); S4: Place the removed beef fillet in a clean container and let it sit for a while to allow the marinade to further penetrate and be evenly distributed, then package and refrigerate the beef fillet.

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