Production technology of preserved meat

Abstract

The invention relates to a production process of preserved meat. Preparing raw materials; preprocessing the meat strips; coiling the meat strips; kneading the meat strips with marinade; storing and pickling the meat strips; turning over the meat strips; cleaning the marinade; performing airing; according to the method, traditional meat strips which are independently kneaded and marinated are firstly fixedly connected into a long strip shape and are coiled on the trays, the meat strips are integrally and uninterruptedly kneaded in the process of rewinding the meat strips on the empty trays by utilizing the two trays, and the whole kneading process is uniform and uniform, so that the production efficiency is improved, and the production cost is reduced. A worker can comprehensively and efficiently rub the whole meat strips only by keeping a simple rubbing action.

Description

Technical Field

[0001] The present invention relates to a production process of preserved meat products, especially a production process of preserved meat. Background Art

[0002] Preserved meat is a common flavored meat product, and its main flavor comes from its pickling and fermentation processes. During the pickling process, to ensure the pickling quality, the pickling materials need to be fully smeared on the meat to be pickled, and the flavoring is assisted by kneading. And during the pickling process, the meat products also need to be turned over to ensure uniform pickling.

[0003] Taking the invention with the application number 201510186175.0 and the patent name "Processing Technology of Preserved Meat" as an example, its process includes steps such as meat selection and processing, ingredient preparation and pickling, sun drying, smoking and roasting, soaking and rinsing, baking, etc. The currently disclosed production processes of preserved meat mainly highlight the differences in their ingredients or the improvements in the smoking and roasting and sun drying processes. However, in the actual industrial production process of preserved meat at the present stage, the improvement of production efficiency is also an important aspect of product process improvement.

[0004] Taking the production of preserved meat as an example, during pickling, workers need to manually cover the pickling materials on the meat strips and knead them. Operating item by item takes a long time and has low efficiency, and it is not easy to knead evenly. When pickled meat is spread in a pickling barrel in a staggered strip shape and needs to be turned over later, the pickled meat needs to be taken out item by item, turned over and then put back into the barrel. The operation process is cumbersome and laborious. In order to improve labor efficiency and reduce the labor intensity of workers, the present invention provides a new processing technology for preserved meat. Summary of the Invention

[0005] In view of the above situation, to overcome the defects of the prior art, the present invention provides a production process of preserved meat, which effectively solves the problems of low efficiency and high labor intensity of workers during the pickling process of preserved meat in the batch production process.

[0006] The technical solution for solving the problem is: A production process of preserved meat, including the following steps: Step 1: Raw material preparation: Select a whole piece of streaky pork, trim the edges and corners to be square, and cut the streaky pork into meat strips with a standard width of four fingers; Step 2: Preprocessing of meat strips: Connect multiple meat strips into a long strip shape through U-shaped nails; Step 3: Coiling of meat strips: Coil the meat strips connected into a long strip shape on a tray. The tray includes a disc, and a cylinder that penetrates through and extends out of both ends of the disc is coaxially fixed in the middle of the disc. A columnar protrusion is provided at the upper end of the cylinder, and a columnar groove that cooperates with the columnar protrusion for insertion is provided at the lower end of the cylinder. Positioning nails are provided on the outer edge surface of the cylinder. Press the end of the long strip-shaped meat strip on the positioning nails, and the rest is wound around the cylinder and placed on the disc; Step 4: Kneading the marinade on the meat strips. Rotate and install the tray with coiled meat strips on one side of the workbench, take out an empty tray and rotate and install it on the other side of the workbench. The empty tray rotates actively, and the tray with meat strips is driven passively. Pull out the free end of the long strip of meat, knead the end and the part near the end with the marinade, then fix the end of the long strip of meat on the positioning nail on the empty tray. The actively rotating empty tray drives the passive tray to rotate in the same direction through the long strip of meat, and gradually recoils the meat strip on the empty tray. The worker holds the marinade and kneads the meat strip at the middle part between the two trays; Step 5: Storing and marinating the meat strips. Insert and fix the trays with coiled and kneaded meat strips layer by layer up and down in the pickling barrel. The upper and lower trays are inserted and fixed through the cylindrical protrusions and cylindrical grooves. The pickling barrel is stored sealed and away from light for 7 - 10 days; Step 6: Turning the meat strips. During the marinating process, take out the tray every 3 - 4 days. Place the tray with meat strips on one side of the workbench, take out a control tray and place it on the other side of the workbench. Pull out the free end of the meat strip and fix it through the positioning nail on the control tray. The empty tray is driven actively, and the tray loaded with meat strips is driven passively. The empty tray and the full - load tray rotate in opposite directions. After the meat strip recoils on the empty tray, the turning of the meat strip is completed, and then put it back into the pickling barrel for sealed storage; Step 7: Cleaning the marinade. After the meat strips are marinated for the specified time, take out the meat strips, and disconnect each long strip of meat one by one. Ensure that each meat strip still has a U - shaped nail. Wash the meat strips with the U - shaped nails to remove the surface marinade; Step 8: Drying. Place the meat strips with U - shaped nails on the drying rack for 3 - 5 days. There is a through - slot on the horizontal drying rod at the upper end of the drying rack, and the U - shaped nail can be inserted into the through - slot for positioning; Step 9: Warehousing. Take the dried meat strips off the drying rack, remove the U - shaped nails from the meat strips, and store the meat strips in the warehouse or package them for sale.

[0007] Further, in Step 4, a diversion groove is provided on the upper end of the disc, and a drainage port is provided on the outer circumferential surface of the disc.

[0008] Further, in Step 4, a rotating shaft matching the cylindrical groove is provided at each of the left and right ends of the workbench. A positioning key is provided on the rotating shaft, and a key groove is provided on the cylindrical groove. Each rotating shaft is driven by a slow - speed motor fixed on the workbench, and a foot - operated switch for controlling the drive of the slow - speed motor is provided on the front end face of the workbench.

[0009] Further, in Step 8, an insect - proof net is sleeved outside the dried meat strips, and high - proof alcohol is sprayed for disinfection.

[0010] Further, in Step 2, the U - shaped nails are made of stainless steel, and the cross - section of the U - shaped nails is rectangular.

[0011] The present invention has the following advantages: 1. For the meat strips that are traditionally kneaded with marinade separately, the present invention first fixedly connects them into a long strip, coils them on a tray, and uses two trays to integrally and continuously knead the meat strips during the process of the meat strips being rewound on the empty tray. During the entire kneading process, workers only need to maintain a simple kneading action to efficiently and comprehensively achieve the efficient kneading of the entire meat strip.

[0012] 2. The present invention changes the traditional way of stacking meat strips alternately into stacking them up and down by coiling on trays. This can quickly achieve the placement and removal of meat strips. At the same time, when turning over the meat strips, the way of controlling the rewinding of the trays can also be used to quickly turn over a single meat strip, improving production efficiency and reducing the labor intensity of workers.

[0013] 3. By using the diversion grooves and outwardly protruding drainage ports on the tray, the present invention can discharge the juice separated during the marinating process from the meat strips and place it at the bottom of the barrel, and the meat strips on the lower side will not be soaked by the juice, ensuring that the marinating flavors of the upper and lower meat strips are consistent during the marinating process. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 It is a three-dimensional structural schematic diagram of the workbench of the present invention.

[0015] Figure 2 It is a structural schematic diagram of the meat strips of the present invention wound around two trays.

[0016] Figure 3 It is a three-dimensional structural schematic diagram of multiple trays of the present invention stacked on top of each other.

[0017] Figure 4 It is a schematic diagram of the meat strips of the present invention connected by U-shaped nails.

[0018] Figure 5 It is a three-dimensional structural schematic diagram of the meat strips of the present invention hanging on a drying rack.

[0019] Figure 6 It is a three-dimensional structural schematic diagram of the upper end face of the tray of the present invention.

[0020] Figure 7 It is a three-dimensional structural schematic diagram of the lower end face of the tray of the present invention.

[0021] In the figure: U-shaped nail - 1, disc - 2, cylinder - 3, cylindrical protrusion - 4, cylindrical groove - 5, positioning nail - 6, diversion groove - 7, drainage port - 8, workbench - 9, slow motor - 10, foot-operated switch - 11. DETAILED DESCRIPTION OF THE INVENTION

[0022] The technical solution of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0023] It can be seen from Figures 1 to 7 that the process steps of the present invention include: Step 1: Raw material preparation: Select a whole piece of streaky pork. The streaky pork needs to be thawed and the edges and corners are trimmed to be square. This process ensures the uniformity of the subsequent meat strips and their consistent quality. Cut the streaky pork into meat strips with a width of four finger-widths or 4 - 6 cm.

[0024] Step 2: Preprocessing of meat strips: Connect multiple meat strips end to end into a long strip shape through U-shaped nails 1. The U-shaped nails 1 are made of stainless steel. The cross-section of the U-shaped nails 1 is rectangular. The U-shaped nails 1 are flat nails, as Figure 4 shown.

[0025] Step 3: Coiling of meat strips: Coil the meat strips connected into a long strip shape on a tray. The tray includes a disc 2. A cylinder 3 that penetrates and extends out of both ends of the disc 2 is coaxially fixed in the middle of the disc 2. A cylindrical protrusion 4 is provided at the upper end of the cylinder 3, and a cylindrical groove 5 that cooperates with the cylindrical protrusion 4 for insertion is provided at the lower end of the cylinder 3. Positioning nails 6 are provided on the outer edge surface of the cylinder 3, as Figure 6 and 7 shown. Press the end of the long strip-shaped meat strip on the positioning nail 6, and the rest is wound around the cylinder 3 and placed on the disc 2.

[0026] Step 4: Kneading the marinade for the meat strips: Rotationally install the tray with the coiled meat strips on one side of the workbench 9, and take out an empty tray and rotationally install it on the other side of the workbench. The left and right ends of the workbench 9 are each provided with a rotating shaft that cooperates with the cylindrical groove 5. A positioning key is provided on the rotating shaft, and a key groove is provided on the cylindrical groove 5, as Figure 7 shown. Each rotating shaft is driven by a slow-speed motor 10 fixed on the workbench 9. A foot-operated switch 11 for controlling the drive of the slow-speed motor 10 is provided on the front end surface of the workbench 9, as Figure 1 shown. The empty tray rotates actively, and the tray with the meat strips is driven passively. Pull out the free end of the long strip-shaped meat strip, knead the end and the part near the end with the marinade, and then fix the end of the long strip-shaped meat strip on the positioning nail 6 on the empty tray. The actively rotating empty tray drives the passive tray to rotate in the same direction through the long strip-shaped meat strip, and the meat strip is gradually rewound on the empty tray. The worker holds the marinade and kneads the meat strip at the middle part between the two trays, as Figure 2 shown.

[0027] Step Five: Storage and pickling of meat strips: The trays containing the coiled and kneaded meat strips with pickling ingredients are inserted and fixed layer by layer vertically in the pickling barrel. As shown in Figure 3 the figure, the upper and lower trays are inserted and fixed through the cylindrical protrusions 4 and cylindrical grooves 5. The pickling barrel is stored sealed and away from light for 7 - 10 days. There is a diversion groove 7 at the upper end of the disc 2, and a drainage port 8 is provided on the outer circumferential surface of the disc 2. As shown in Figure 4 the figure.

[0028] Step Six: Turning the meat strips: During the pickling process, take out the trays every 3 - 4 days. Place the trays with meat strips on one side of the workbench 9, and take out a control tray and place it on the other side of the workbench 9. Pull out the free end of the meat strip and fix it through the positioning pins 6 on the control tray. The empty tray is actively driven, and the tray loaded with meat strips is passively driven. The empty tray and the full - load tray rotate in opposite directions. After the meat strips are rewound on the empty tray, the turning of the meat strips is completed, and then they are put back into the pickling barrel for sealed storage.

[0029] Step Seven: Cleaning the pickling ingredients: After the meat strips are pickled for the specified time, take out the meat strips, and disconnect the long - strip meat strips one by one. Ensure that each meat strip still has a U - shaped nail 1. Wash the meat strips with the U - shaped nails 1 to remove the pickling ingredients on the surface.

[0030] Step Eight: Drying: Place the meat strips with the U - shaped nails 1 on the drying rack for 3 - 5 days. There is a through - slot on the horizontal drying rod at the upper end of the drying rack, and the U - shaped nail 1 can be inserted into the through - slot for positioning. As shown in Figure 5 the figure. An insect - proof net is sleeved outside the dried meat strips, and high - proof alcohol is sprayed for disinfection.

[0031] Step Nine: Warehousing: Take down the dried meat strips from the drying rack, remove the U - shaped nails 1 from the meat strips, and store the meat strips in the warehouse or package them for sale.

[0032] When implementing this construction process, multiple people cooperate. When a single meat strip is fixed and connected by the U - shaped nail 1, a segmented connection method can be adopted. The kneading worker stands on the front end face of the workbench 9, and the porter transports the pallet. There is a gap between the left and right two pallets on the workbench 9 to ensure that the meat strips exposed in front of the staff have enough kneading length. The slow - speed motor 10 has a certain frictional resistance when not powered on, but this resistance will not cause the U - shaped nail 1 to break away from the meat strip. As a connecting component, the U - shaped nail 1 can also be used as a hanging component during the drying process, serving two purposes and being able to further improve the efficiency.

[0033] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A production process of preserved meat, characterized in that, It includes the following steps: Step 1: Raw material preparation: Select a whole piece of streaky pork, trim the edges and corners to be square, and cut the streaky pork into meat strips with a standard width of four fingers; Step 2: Preprocessing of meat strips: Connect multiple meat strips end to end into a long strip through U-shaped nails (1); Step 3: Coiling of meat strips: Coil the meat strips connected into a long strip on a tray. The tray includes a disc (2), and a cylinder (3) that penetrates and extends out of both ends of the disc (2) is coaxially fixed in the middle of the disc (2). A cylindrical protrusion (4) is provided at the upper end of the cylinder (3), and a cylindrical groove (5) that cooperates with the cylindrical protrusion (4) for insertion is provided at the lower end of the cylinder (3). Positioning nails (6) are provided on the outer edge surface of the cylinder (3). Press the end of the long strip of meat on the positioning nails (6), and wrap the rest around the cylinder (3) and place it on the disc (2); Step 4: Kneading the marinade for the meat strips. Rotate and install the tray with the coiled meat strips on one side of the workbench (9), take out an empty tray and rotate and install it on the other side of the workbench. The empty tray rotates actively, and the tray with the meat strips is driven passively. Pull out the free end of the long strip of meat, knead the end and the part near the end with the marinade, then fix the end of the long strip of meat on the positioning nails (6) on the empty tray. The actively rotating empty tray drives the passive tray to rotate in the same direction through the long strip of meat, and gradually recoils the meat strips on the empty tray. The worker holds the marinade and kneads the meat strips at the middle part between the two trays; Step 5: Storing and marinating the meat strips: Insert and fix the trays with the coiled and kneaded meat strips layer by layer up and down in the pickling barrel. The upper and lower trays are inserted and fixed by the cooperation of the cylindrical protrusion (4) and the cylindrical groove (5). The pickling barrel is stored sealed and away from light for 7 - 10 days; Step 6: Turning the meat strips: During the marinating process, take out the trays every 3 - 4 days. Place the tray with the meat strips on one side of the workbench (9), take out a control tray and place it on the other side of the workbench (9). Pull out the free end of the meat strips and fix it through the positioning nails (6) on the control tray. The empty tray is driven actively, and the tray loaded with the meat strips is driven passively. The empty tray and the full-load tray rotate in opposite directions. After the meat strips are recoiled on the empty tray, the turning of the meat strips is completed, and then put them back into the pickling barrel and store them sealed; Step 7: Cleaning the marinade: After the meat strips are marinated for the specified time, take out the meat strips, and disconnect and remove the long strip of meat one by one. Ensure that each meat strip still has a U-shaped nail (1) on it. Wash the meat strips with the U-shaped nails (1) to remove the surface marinade; Step 8: Drying: Place the meat strips with the U-shaped nails (1) on the drying rack and dry them for 3 - 5 days. A through groove is provided on the horizontal drying rod at the upper end of the drying rack, and the U-shaped nails (1) can be inserted into the through groove for limiting; Step 9: Warehousing: Take down the dried meat strips from the drying rack, remove the U-shaped nails (1) from the meat strips, and store the meat strips in the warehouse or package and sell them.

2. The bacon production process according to claim 1, characterized in that, In step 4, a diversion groove (7) is provided at the upper end of the disc (2), and a drain port (8) is provided on the outer circular surface of the disc (2).

3. A bacon production process according to claim 1, characterized in that, In step four, a rotating shaft cooperating with the cylindrical groove (5) is provided at each of the left and right ends of the workbench (9). A positioning key is provided on the rotating shaft, and a key groove is provided on the cylindrical groove (5). Each rotating shaft is driven by a slow-speed motor (10) fixed on the workbench (9), and a foot-operated switch (11) for respectively controlling the drive of the slow-speed motor (10) is provided on the front end face of the workbench (9).

4. A preserved meat production process according to claim 1, characterized in that, In step eight, an insect-proof net is sleeved outside the dried meat strips, and high-proof alcohol is sprayed for disinfection.

5. A bacon production process according to claim 1, characterized in that, In step two, the U-shaped nails (1) are made of stainless steel, and the cross-section of the U-shaped nails (1) is rectangular.

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