Dried meat floss drawing equipment and production process

Abstract

The invention relates to the technical field of dried meat floss preparation, and provides dried meat floss wire drawing equipment and a production technology.The dried meat floss wire drawing equipment comprises a box body and a multi-stage wire drawing mechanism arranged on the box body, the box body is provided with a feeding port and a discharging port, and the multi-stage wire drawing mechanism comprises a first-stage crushing unit and a second-stage wire drawing unit; the first-stage crushing unit comprises a pair of crushing rollers rotating relatively, a first driving assembly for driving the crushing rollers to rotate and a first adjusting assembly for adjusting the distance between the two crushing rollers, and protrusions meshed with each other are arranged on the surfaces of the crushing rollers; the first driving assembly comprises a first rotating shaft fixedly connected with the crushing roller and a first driving motor used for driving the first rotating shaft to rotate. According to the device, the preliminarily crushed meat can be further subjected to wire drawing treatment, so that wire drawing of the dried meat floss is more uniform, the situation of caking or non-uniform wire thickness is reduced, and the taste of the dried meat floss is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of meat floss preparation, and in particular to a meat floss drawing device and production process. BACKGROUND

[0002] As a popular food, the taste and quality of meat floss largely depend on the form of the meat strands - ideal meat floss should have clear strands, uniform thickness, and high loft. One of the core processes of meat floss production is to mechanically draw strands (or called disassemble strands) of cooked meat (such as meat).

[0003] In traditional meat floss production, in order to achieve the drawing effect of meat floss, a single roller or fixed needle disc structure meat floss drawing device is usually used. The single roller structure device is to try to break the muscle fibers by extruding and rubbing the cooked meat through the rotation of the roller; while the fixed needle disc structure device is to use the needle body on the needle disc to pierce and tear the cooked meat to achieve the drawing purpose. These devices have been widely used in the field of meat floss production for a long time, and are the relatively common technical means to achieve meat floss drawing at that time.

[0004] However, the existing meat floss drawing device has obvious defects. The traditional device has unstable effect on breaking the muscle fibers of cooked meat, resulting in poor uniformity of drawing, and easy to appear clumping or uneven thickness of strands, which seriously affects the taste of meat floss. Moreover, these devices cannot adjust the fineness and length of drawing according to the characteristics of meat raw materials, such as parts, degree of doneness, etc., so that their applicability is limited. In addition, the meat floss after frying is easy to be compacted due to fiber entanglement or improper moisture control, resulting in low strand clarity and insufficient loft, so further improvement is needed. SUMMARY

[0005] In order to solve the above problems, the present application provides a meat floss drawing device and production process.

[0006] The meat floss drawing device and production process provided by the present application adopts the following technical scheme: The meat floss drawing equipment comprises a box body and a multi-stage drawing mechanism arranged on the box body, the box body is provided with a feeding port and a discharging port, the multi-stage drawing mechanism comprises a primary crushing unit and a secondary drawing unit, the primary crushing unit comprises a pair of oppositely rotating crushing rollers, a first driving assembly for driving the crushing rollers to rotate, and a first adjusting assembly for adjusting the distance between the two crushing rollers, the surface of the crushing roller is provided with protrusions that are engaged with each other, the first driving assembly comprises a first rotating shaft fixedly connected with the crushing roller and a first driving motor for driving the first rotating shaft to rotate, the first adjusting assembly comprises a first sliding block through which the first rotating shaft rotates, a first sliding rail for sliding connection of the first sliding block, and a driving member for driving the first sliding block to move along the length direction of the first sliding rail, and the first sliding rail is installed on the inner side wall of the box body; the secondary drawing unit comprises a plurality of needle disc assemblies arranged in sequence along the material movement direction, a second driving assembly for driving the needle disc assemblies to rotate, and a second adjusting assembly for adjusting the distance between the needle disc assemblies and the crushing rollers.

[0007] By adopting the above technical scheme, the multi-stage drawing mechanism is provided with the primary crushing unit and the secondary drawing unit, the pair of oppositely rotating crushing rollers with the surface having the protrusions that are engaged with each other in the primary crushing unit, the first adjusting assembly can adjust the distance between the two crushing rollers through the movement of the first sliding block on the first sliding rail, and the second adjusting assembly can adjust the distance between the needle disc assemblies and the crushing rollers. After the adjustment is completed, the first driving assembly and the second driving assembly are started, and the crushing rollers are rotated under the driving of the first driving assembly, so as to preliminarily crush the cooked meat blocks entering the feeding port of the box body, destroy the muscle bundle structure, and improve the applicability of drawing at the same time; the plurality of needle disc assemblies in the secondary drawing unit are rotated under the driving of the second driving assembly, so as to further draw the meat after the preliminary crushing, make the meat floss drawing more uniform, reduce the situation that the meat floss is clumped or the thickness of the meat floss is uneven, and improve the taste of the meat floss.

[0008] Preferably, the two crushing rollers are a fixed roller and a movable roller respectively, the first driving assembly further comprises a connecting gear coaxially fixedly connected with the first rotating shaft, a first auxiliary wheel engaged with the connecting gear, and a second auxiliary wheel engaged with the first auxiliary wheel, the connecting gear is provided with two and engaged with each other, the two connecting gears are a first gear connected with the first rotating shaft on the fixed roller and a second gear connected with the first rotating shaft on the movable roller respectively, the first gear is used for engaging with the first auxiliary wheel, and the second auxiliary wheel is used for engaging with the second gear when the movable roller moves and the second gear is not engaged with the first gear.

[0009] By adopting the technical scheme, the two crushing rollers are arranged as a fixed roller and a movable roller, and are equipped with a first driving assembly composed of a connecting gear, a first auxiliary wheel and a second auxiliary wheel, when the movable roller moves to cause the second gear to disengage from the first gear, the second auxiliary wheel can timely engage with the second gear, ensuring the continuity and stability of power transmission during the adjustment of the interval of the crushing rollers, so that the primary crushing unit can always operate normally, the interval between the two crushing rollers can be flexibly adjusted according to the characteristics of the raw material, the preliminary crushing of the cooked meat pieces is effectively realized, the muscle bundle structure is better destroyed, a good foundation is provided for the subsequent drawing process, and the applicability and drawing effect of the meat floss drawing equipment are improved.

[0010] Preferably, the needle disc assembly comprises a second rotating shaft rotatably connected to the box body, a plurality of needle discs sleeved on the second rotating shaft, and a plurality of needle bodies arranged on the needle discs, the needle bodies are conical needle bodies, the needle bodies are arranged in plurality, and the needle disc assembly is arranged in at least two, the needle discs in the adjacent two needle disc assemblies are arranged in staggered mode, and the second adjusting assembly is further used for adjusting the interval between the adjacent two needle disc assemblies.

[0011] By adopting the technical scheme, the needle bodies of the needle disc assembly are designed in a conical shape, which can reduce fiber winding, and a plurality of needle bodies are arranged, and the needle discs in at least two adjacent needle disc assemblies are arranged in staggered mode, so that the meat fibers can be better punctured and torn, and the muscle fibers can be more effectively broken, thereby improving the drawing effect. Meanwhile, the second adjusting assembly can adjust the interval between the adjacent two needle disc assemblies, the drawing fineness and length can be adjusted according to the characteristics (such as part and doneness) of the meat raw material, the applicability of the equipment is enhanced, the drawing uniformity is better, the clumping or unevenness of the filament is reduced, the taste of the meat floss is improved, the meat floss is more fluffy, the filament of the meat floss is more distinct, and the high-quality meat floss standard is met.

[0012] Preferably, the working surface of the needle disc forms an inclination angle of 30-60 degrees with the falling direction of the material.

[0013] By adopting the technical scheme, the working surface of the needle disc forms an inclination angle of 30-60 degrees with the falling direction of the material, so that the material can fully contact the working surface of the needle disc during falling, the contact opportunity and contact time of the material and the needle bodies on the needle disc are increased, the muscle fibers can be more effectively broken by the needle bodies, the drawing effect is improved, the filament of the meat floss is more uniform, and the taste and quality of the meat floss are improved.

[0014] Preferably, the second adjusting assembly comprises a second sliding block connected with the second rotating shaft, a second sliding rail for sliding connection of the second sliding block, a second lead screw penetrating through the second sliding block, and a second driving piece for driving the second lead screw to rotate, the second sliding block is arranged in plurality, a plurality of threaded segments are arranged on the second lead screw, and the pitches of the plurality of threaded segments decrease from top to bottom.

[0015] By adopting the above technical scheme, when the second screw rod rotates, the positions of the plurality of needle disc assemblies can be accurately adjusted, so that the spacing between adjacent needle disc assemblies can be finely adjusted according to different meat floss drawing requirements. This fine adjustment method can better adapt to the characteristics of different raw materials, such as parts and doneness, thereby improving the uniformity of meat floss drawing, making the fineness and length of the drawn meat floss more stable, avoiding the occurrence of clumping or unevenness of the floss, and also helping to improve the loftiness of the meat floss, making the floss after frying more distinct, meeting the standard of high-quality meat floss.

[0016] Moreover, since the pitches of the plurality of thread segments decrease from top to bottom, the larger spacing in the upper layer can provide sufficient operating space for the preliminarily crushed material floss, effectively reducing clogging and improving the drawing effect on large pieces of material. With the gradually decreasing spacing, the meat floss is progressively finely combed and separated, thereby ensuring that the fineness, length and uniformity of the final output meat floss are highly consistent, reducing the problem of uneven drawing.

[0017] Preferably, the box is provided with a cleaning mechanism for cleaning the meat floss adhered to the needle disc, the cleaning mechanism comprising a plurality of gas nozzles facing the disc surface of the needle disc, a communication pipe communicated with the plurality of gas nozzles, a gas conveying pipe for conveying gas, and a control valve provided on the gas conveying pipe to control the opening and closing of the gas nozzles, the gas nozzles are provided in plurality, the control valve is electrically connected to the controller, and the controller is electrically connected to the upper computer.

[0018] By adopting the above technical scheme, the cleaning mechanism provided in the box can clean the meat floss adhered to the needle disc. The plurality of gas nozzles in the cleaning mechanism face the disc surface of the needle disc. When the control valve is opened, the gas conveying pipe conveys gas to the gas nozzles through the communication pipe, and the gas is sprayed from the gas nozzles, which can effectively blow off the meat floss adhered to the needle disc. The control valve is controlled by the controller, and the controller is connected to the upper computer. Thus, the opening and closing of the control valve can be accurately controlled remotely by the upper computer, thereby flexibly controlling the cleaning operation of the cleaning mechanism on the needle disc to ensure the cleanliness of the needle disc. In the use process, in addition to cleaning the meat floss on the needle disc, the cleaning mechanism can also be used for temperature reduction treatment of the surface of the needle disc during work to reduce the possibility of overheating of the needle disc.

[0019] Preferably, the gas nozzles are rotationally connected to the communication pipe, and the cleaning mechanism further comprises a control assembly for swinging the gas nozzles back and forth.

[0020] By adopting the technical scheme, the gas nozzle is rotationally connected to the communicating pipe, and the cleaning mechanism is provided with a control assembly for swinging the pneumatic gas nozzle back and forth, so that the gas nozzle can expand the cleaning range when cleaning the meat strands adhered to the needle disc, and compared with the fixed gas nozzle, the needle disc surface can be cleaned more comprehensively and efficiently, the meat strands adhered to the needle disc are effectively removed, the normal work of the needle disc is ensured, the influence of the meat strands adhesion on the wire drawing effect of the wire drawing equipment is reduced, and the overall working efficiency and stability of the meat floss wire drawing equipment are improved.

[0021] Preferably, the control assembly comprises a connecting rope connected with the gas nozzle, a winding rod for winding the connecting rope, and a third driving member for driving the winding rod to rotate back and forth.

[0022] By adopting the technical scheme, the connecting rope of the control assembly is connected with the gas nozzle, the winding rod can wind the connecting rope, and the third driving member drives the winding rod to rotate back and forth, so as to swing the gas nozzle back and forth, thereby expanding the cleaning range of the gas nozzle, more effectively cleaning the meat strands adhered to the needle disc, improving the cleaning effect and efficiency, and ensuring the normal operation of the meat floss wire drawing equipment and the production quality of the meat floss.

[0023] A production process, comprising the following steps: S1, parameter setting: according to the part and degree of doneness characteristics of the meat to be processed, the roller spacing of the primary crushing unit and the height position of each needle disc assembly in the secondary wire drawing unit are set by a central controller, as well as the corresponding rotating speed; S2, cooperative wire drawing: the cooked meat pieces are sequentially subjected to primary fiber separation by the oppositely rotating adjustable spacing crushing rollers of the primary crushing unit; the preliminarily separated meat fibers are vertically dropped to the multi-layer rotating needle disc assemblies, and are subjected to multidirectional tearing by the tapered needle bodies arranged obliquely on each layer of needle disc; S3, controlled roasting: the meat strands after wire drawing are mixed with ingredients, and are placed in a meat floss roaster, and are subjected to main dehydration and roasting for 10 minutes at a temperature of 120-140 DEG C, and then are subjected to auxiliary dehydration and roasting and fragrance imparting by adding edible oil for 5 minutes; the whole roasting process is carried out by the meat floss roaster blade rotating at a speed of 50±10 rpm to gently stir; S4, rapid setting: after the roasting is completed, the meat floss is immediately subjected to forced air cooling, and the central temperature thereof is reduced to below 40 DEG C within 3 minutes to lock the fiber structure.

[0024] By adopting the technical scheme, in the parameter setting step, the central controller can accurately set the roller spacing of the primary crushing unit, the height position and corresponding rotating speed of each needle disc assembly in the secondary drawing unit according to the part and doneness characteristics of the meat to be processed, so that the equipment can adapt to meat raw materials with different characteristics, and the applicability of the equipment is improved; in the collaborative drawing step, the cooked meat block is first subjected to primary fiber separation by the oppositely rotating adjustable spacing crushing rollers of the primary crushing unit, and the muscle bundle structure is destroyed, and then the primary separated meat fibers are vertically dropped to the multi-layer rotating needle disc assemblies and subjected to multidirectional tearing by the tapered needle bodies arranged on each layer of the needle disc assemblies, so that the muscle fibers can be more effectively broken, the uniformity of drawing is improved, the situation that the meat floss is uneven in thickness is avoided, and the mouthfeel of the meat floss is ensured; in the controlled frying step, the drawn meat floss is mixed with the ingredients, and is first subjected to primary dehydration and frying at a temperature of 120-140 DEG C for 10 minutes, and then edible oil is added for auxiliary dehydration and frying and fragrance imparting for 5 minutes, and the whole process is gently stirred by the flossing disc blades with a rotating speed of 50+10 rpm, so that good dehydration and fragrance imparting effects can be achieved, and fiber breakage can be avoided; in the rapid shaping step, the meat floss is immediately subjected to forced air cooling after frying, and the central temperature thereof is reduced to below 40 DEG C within 3 minutes, so that the fiber structure can be effectively locked, the meat floss clumping caused by residual heat can be prevented, the bulkiness and the distinctness of the meat floss are improved, the meat floss fineness reaches 0.3+0.05 mm, the length reaches 3+0.5 cm, and the bulkiness reaches 1.0 g / cm3, which meets the high-quality meat floss standard.

[0025] In summary, the present application has the following beneficial effects: In summary, the present application has the following beneficial effects: 1. The crushing rollers of the primary crushing unit are adjusted in spacing to preliminarily crush the meat block and destroy the muscle bundle structure, and the needle disc assemblies of the secondary drawing unit are combined to tear the muscle fibers of the cooked meat in multiple directions, so that the breaking effect is stable, the problem of poor drawing uniformity is solved, the meat floss is uniform in thickness, clumping is reduced, and the mouthfeel is improved; 2. The roller spacing of the primary crushing unit and the height position and rotating speed of each needle disc assembly in the secondary drawing unit can be adjusted according to the characteristics of the chicken raw material to adjust the drawing fineness and length, so that the applicability of the equipment is improved; 3. The temperature, time and dehydration rate are controlled in the frying process, the fiber breakage is avoided by gentle stirring of the flossing disc blades, the meat floss is immediately air-cooled after frying to prevent clumping, and the bulkiness and distinctness of the meat floss are improved. BRIEF DESCRIPTION OF DRAWINGS

[0026] Figure 1 is a schematic diagram of the overall structure of the embodiment 1 of the present application; Figure 2 is a schematic diagram of the internal structure of the embodiment 1 of the present application; Figure 3This is a top view of the internal structure of Embodiment 1 of this application; Figure 4 This is a schematic diagram of the driven gear and the driving gear in Embodiment 1 of this application; Figure 5 This is a schematic diagram of the structure of Embodiment 2 of this application; Figure 6 This is a schematic diagram of the internal structure of Embodiment 3 of this application; Figure 7 This is a side view of Embodiment 3 of this application; Figure 8 This is a schematic diagram of the control component in Embodiment 3 of this application; Figure 9 yes Figure 7 A magnified view of part A in the middle; Figure 10 This is a side view of the third driving component in Embodiment 3 of this application; Figure 11 This is a schematic diagram of the structure of the third driving component in Embodiment 3 of this application.

[0027] Explanation of reference numerals in the attached drawings: 1. Housing; 11. Feed inlet; 12. Discharge outlet; 2. Multi-stage wire drawing mechanism; 3. Primary crushing unit; 31. Crushing roller; 311. Protrusion; 32. First drive assembly; 321. First rotating shaft; 3211. First mounting plate; 322. First drive motor; 323. Connecting gear; 324. First auxiliary wheel; 325. Second auxiliary wheel; 33. First adjusting assembly; 331. First slider; 332. First slide rail; 333. First drive component; 3331. First lead screw; 3332. First guide rod; 3333. Adjusting motor; 4. Secondary wire drawing unit; 41. Needle plate assembly; 411. Second rotating shaft; 4111. Second mounting plate; 4112. Third mounting plate; 411 3. Pulley; 412. Needle plate; 413. Needle body; 42. Second drive assembly; 421. Second drive motor; 43. Second adjustment assembly; 431. Second slider; 4311. Mounting part; 432. Second slide rail; 433. Second lead screw; 4331. Threaded section; 434. Second drive component; 436. Second guide rod; 5. Driven gear; 51. Driven gear; 6. Cleaning mechanism; 61. Gas nozzle; 62. Connecting pipe; 63. Gas supply pipe; 64. Control valve; 65. Branch pipe; 7. Control assembly; 71. Connecting rope; 72. Winding rod; 73. Third drive component; 731. Frame; 732. First rack; 733. Incomplete gear; 734. Second rack; 735. Gear; 74. Spring. Detailed Implementation

[0028] The following is in conjunction with the appendix Figure 1 - Appendix Figure 11This application will be described in further detail below.

[0029] This application discloses a meat floss drawing device and production process.

[0030] Example 1: A meat floss pulling device, as described in the following text Figure 1 , Figure 2 The system includes a housing 1 and a multi-stage wire drawing mechanism 2 installed on the housing 1. The housing 1 is provided with a feed inlet 11 and a discharge outlet 12. The multi-stage wire drawing mechanism 2 includes a primary crushing unit 3 and a secondary wire drawing unit 4, both of which are installed inside the housing 1. This allows the material to complete the wire drawing operation in a relatively enclosed space, preventing external impurities from entering and ensuring the quality of the meat floss. Furthermore, the feed inlet 11 and discharge outlet 12 facilitate the entry and exit of materials, enabling a continuous production process.

[0031] Reference Figure 2 , Figure 3 The primary crushing unit 3 specifically includes a pair of relatively rotating crushing rollers 31, a first drive assembly 32 for driving the crushing rollers 31 to rotate, and a first adjustment assembly 33 for adjusting the distance between the two crushing rollers 31. In this embodiment, the surface of the crushing rollers is provided with interlocking protrusions 311, which can better grip and crush meat pieces when the crushing rollers 31 rotate, thereby improving the crushing effect. For easy distinction, the two crushing rollers 31 are a fixed roller and a moving roller, respectively.

[0032] Specifically, the first drive assembly 32 includes a first rotating shaft 321 fixedly connected to the crushing roller 31 and a first drive motor 322 for driving the first rotating shaft 321 to rotate. The first drive motor 322 can be an AC motor or a DC motor. AC motors have the advantages of simple structure and reliable operation, while DC motors have better speed regulation performance.

[0033] The first adjustment component 33 includes a first slider 331 through which the first rotating shaft 321 rotatably passes, a first slide rail 332 through which the first slider 331 is slidably connected, and a first driving member 333 that drives the first slider 331 to move along the length of the first slide rail 332. Two first slide rails 332 are provided and fixedly connected to the two inner side walls of the housing 1, i.e., the two ends of the moving roller. In this embodiment, two first slide rails 332 are provided and symmetrically arranged along the axis of the housing 1, and two first sliders 331 are also provided. Specifically, the first driving member 333 includes two first lead screws 3331 and a first guide rod 3332 respectively passing through the first slider 331, and an adjustment motor 3333 / motor fixedly connected to the first lead screws 3331. The first lead screws 3331 rotatably pass through the first slider 331. By driving the first lead screws 3331 to push the first slider 331 to slide on the first slide rail 332, the gap between the two rollers is precisely changed.

[0034] Reference Figure 4 It should be noted that, since the movable roller is movable, the first drive motor 322 also moves accordingly. For the movable roller, the first drive assembly 32 may also include a driven gear 5 coaxially sleeved on the first rotating shaft 321 and a drive gear 51 meshing with the driven gear 5. A first mounting plate 3211 is rotatably passed through the first rotating shaft 321 for rotatably connecting the driven gear 5 and the drive gear 51 and for mounting the first drive motor 322. The first mounting plate 3211 and the first slider 331 are fixedly connected.

[0035] The secondary wire drawing unit 4 includes multiple needle plate assemblies 41 arranged sequentially along the material movement direction, a second drive assembly 42 for driving the needle plate assemblies 41 to rotate, and a second adjustment assembly 43 for adjusting the distance between the needle plate assemblies 41 and the crushing roller 31. At least two needle plate assemblies 41 are provided, with the needle plates 412 in adjacent needle plate assemblies 41 arranged in an alternating manner. The second adjustment assembly 43 is also used to adjust the distance between adjacent needle plate assemblies 41. Each needle plate assembly 41 includes a second rotating shaft 411 rotatably connected to the housing 1, several needle plates 412 sleeved on the second rotating shaft 411, and needle bodies 413 disposed on the needle plates 412. The several needle plates 412 are spaced apart along the length of the second rotating shaft 411. In this embodiment, the needle bodies 413 are conical needle bodies 413, and several needle bodies 413 are provided. The density of the needle bodies 413 in each group of needle plate assemblies 41 can gradually increase along the material movement direction, with a density range of 10-20 needles / cm².

[0036] The second adjustment component 43 includes two second sliders 431 rotatably connected to both ends of the second rotating shaft 411, two second slide rails 432 respectively slidably connected to the two second sliders 431, a second lead screw 433 and a second guide rod 436 respectively passing through the second sliders 431, and a second driving member 434 driving the second lead screw 433 to rotate. Several second sliders 431 are provided. The second lead screw 433 is provided with multiple threaded sections 4331, thereby changing the distance between the two needle plate assemblies 41 and between the needle plate assemblies 41 and the crushing roller 31. In this embodiment, the pitch of the multiple threaded sections 4331 decreases sequentially from top to bottom, which can precisely adjust the position of multiple needle plate assemblies 41. This allows the distance between adjacent needle plate assemblies 41 to be finely adjusted according to different meat floss pulling requirements. This fine adjustment method can better adapt to the characteristics of different raw materials, and also helps to improve the fluffiness of the meat floss, making the stir-fried meat floss more distinct and meeting the standards of high-quality meat floss.

[0037] Since the needle plate assembly 41 is adjustable, in this embodiment, the second drive assembly 42 includes a driven gear 5 coaxially sleeved on the second rotating shaft 411, a driving gear 51 meshing with the driven gear 5, and a second drive motor 421 driving the driving gear 51 to rotate. A second mounting plate 4111 is rotatably mounted on the second rotating shaft 411 for rotatably connecting the driven gear 5 and the driving gear 51, and for mounting the first drive motor 322. The second mounting plate 4111 is fixedly connected to the second slider 431. The rotational speed of each needle plate assembly 41 can be adjusted as needed to achieve progressive wire drawing and reduce clumping and uneven wire thickness.

[0038] The implementation principle of the meat floss shredding device in this application embodiment is as follows: The meat floss shredding device initially crushes the meat blocks through a primary crushing unit 3, destroying the muscle bundle structure, and then the secondary shredding unit 4 further breaks the muscle fibers, achieving multi-stage shredding. The adjustable spacing of the crushing rollers 31 in the primary crushing unit 3 can be adjusted according to the characteristics of the meat. The setting of multiple needle plate components 41 in the secondary shredding unit 4, as well as the adjustable spacing and speed, improves the uniformity and controllability of shredding. Compared with traditional single roller or fixed needle plate 412 structures, it can effectively solve the problems of poor shredding uniformity, uncontrollable parameters, and insufficient fluffiness, thereby improving the quality of meat floss.

[0039] This embodiment also discloses a production process, including the following steps: S1. Parameter Setting: Based on the part and cooking degree characteristics of the meat to be processed, the roller spacing of the primary crushing unit 3 and the height position of each needle plate assembly 41 in the secondary drawing unit 4, as well as the corresponding rotation speed, are set through the central controller. The central controller can be a PLC controller, which has the characteristics of flexible programming and high reliability. Before setting the parameters, it is necessary to detect and analyze the part and cooking degree of the material, as the fiber structure and toughness of meat with different parts and cooking degrees are different.

[0040] S2. Synergistic Fiber Separation: Cooked meat chunks are sequentially passed through the primary crushing unit 3 and undergo primary fiber separation via opposing rotating adjustable-gap crushing rollers 31. The initially separated meat fibers fall vertically onto the multi-layer rotating needle plate assembly 41, where they are torn in multiple directions by the inclined conical needles 413 on each layer of the needle plate 412. In the primary crushing unit 3, the opposing rotating crushing rollers 31 effectively grip and crush the meat chunks. The adjustable gap design allows for adjustments based on different meat characteristics, ensuring the effectiveness of primary fiber separation. The inclined conical needles 413 on the multi-layer rotating needle plate assembly 41 can pierce and tear the meat fibers from multiple directions, further breaking the muscle fibers and improving the uniformity of fiber separation.

[0041] S3. Controlled stir-frying: Mix the shredded meat with the ingredients and place it in a stir-frying machine. Stir-fry for 10 minutes at 120-140℃, then add edible oil for 5 minutes of auxiliary dehydration and aroma enhancement. The entire stir-frying process is gently turned by the blades of the stir-frying disc at a speed of 50±10rpm, which can reduce fiber breakage and maintain the fibrous structure of the meat floss.

[0042] The ingredients, based on 1 kg of meat, include: 130-170g white sugar, 90-110g soy sauce, 4-6g salt, and 25-35g cooking oil. Step S3 involves stir-frying the shredded meat with white sugar, soy sauce, and salt at 120-140℃ for 10 minutes to dehydrate the material to approximately 60±5% moisture content; then, add cooking oil and continue stir-frying for 5 minutes to achieve a total dehydration rate of over 90%. The final product, meat floss, has a shred fineness of 0.3±0.05mm, a length of 3±0.5cm, and a fluffiness of 1.0±0.1g / cm³. The resulting meat floss product has a fluffiness ≤1.0g / cm³, fiber filament distinctness ≥90%, and a uniform texture without lumps.

[0043] S4. Rapid Shaping: After frying, immediately subject the pork floss to forced air cooling, reducing its core temperature to below 40℃ within 3 minutes to lock in the fiber structure. Forced air cooling can be achieved using a fan to quickly lower the temperature of the pork floss, reducing the possibility of clumping due to residual heat, locking in the fiber structure, and keeping the pork floss fluffy.

[0044] The implementation principle of this embodiment is as follows: This production process achieves full-process control of meat floss production through steps such as parameter setting, coordinated shaving, controlled frying, and rapid shaping. Setting parameters according to the characteristics of the meat improves the targeting and uniformity of shaving; the cooperation of the multi-stage shaving mechanism 2 during the coordinated shaving process effectively breaks down muscle fibers; precise control of temperature, time, and turning speed during controlled frying ensures the texture and flavor of the meat floss; rapid shaping prevents the meat floss from clumping and maintains its fluffiness. Compared with traditional production processes, this process improves the quality and production efficiency of meat floss.

[0045] Example 2: Reference Figure 5 The difference from Embodiment 1 is that in this embodiment, the working surface of the needle plate 412 forms an angle of 30-60 degrees with the direction of material falling.

[0046] The first drive assembly 32 includes a connecting gear 323 coaxially fixedly connected to the first rotating shaft 321, a first auxiliary wheel 324 meshing with the connecting gear 323, and a second auxiliary wheel 325 meshing with the first auxiliary wheel 324. Two connecting gears 323 are provided and mesh with each other. The two connecting gears 323 are respectively a first gear 735 connected to the first rotating shaft 321 on the fixed roller and a second gear 735 connected to the first rotating shaft 321 on the moving roller. The first gear 735 meshes with the first auxiliary wheel 324. When the moving roller moves, causing the second gear 735 to disengage from the first gear 735, the second auxiliary wheel 325 meshes with the second gear 735. This design ensures reliable transmission even when the moving roller adjusts its spacing, allowing the two crushing rollers 31 to rotate stably for crushing operations.

[0047] When adjusting the spacing of the crushing rollers 31, the stable transmission of power is ensured by the cooperation of the connecting gear 323, the first auxiliary wheel 324 and the second auxiliary wheel 325, avoiding the problem of transmission failure caused by spacing adjustment, further improving the stability and reliability of the equipment, and ensuring that the primary crushing unit 3 can continuously and stably crush meat pieces.

[0048] Example 3: Reference Figure 6 , Figure 7 The difference from Embodiment 1 is that the housing 1 is provided with a cleaning mechanism 6 for cleaning the meat shreds adhering to the needle plate 412. The cleaning mechanism 6 includes a plurality of gas nozzles 61 facing the plate surface of the needle plate 412, a connecting pipe 62 connecting the plurality of gas nozzles 61, a gas supply pipe 63 for supplying gas, and a control valve 64 provided on the gas supply pipe 63 to control the opening and closing of the gas nozzles 61. In this embodiment, a plurality of gas nozzles 61 are provided, the control valve 64 is electrically connected to the controller, the controller is electrically connected to the host computer, and the second slider 431 is provided with a mounting part 4311 for installing the gas supply pipe 63.

[0049] In this embodiment, the gas supply pipe 63 can be a corrugated hose, and a branch pipe 65 is provided between two adjacent connecting pipes 62. The branch pipe 65 is connected to the gas supply pipe 63, so as to input gas into the housing 1.

[0050] Example 4: Reference Figure 8 , Figure 9The difference from Embodiment 3 is that in this embodiment, the gas nozzle 61 is rotatably connected to the connecting pipe 62, and the cleaning mechanism 6 also includes a control component 7 for driving the pneumatic gas nozzle 61 to swing back and forth. The control component 7 includes a connecting rope 71 connected to the gas nozzle 61, a winding rod 72 for winding the connecting rope 71, a third driving member 73 for driving the winding rod 72 to rotate reciprocally, and a spring 74 connected to the gas nozzle 61. The connecting rope 71 is divided into multiple segments and connected to two adjacent gas nozzles 61. One end of the winding rod 72 is rotatably connected to the housing 1, and the length direction of the winding rod 72 is parallel to the length direction of the second rotating shaft 411. The housing 1 is provided with a pulley 4113 for the connecting rope 71 to slide and wind around.

[0051] Reference Figure 8 , Figure 10 The second rotating shaft 411 is provided with a third mounting plate 4112 for mounting the third driving component 73. The third driving component 73 specifically includes a frame 731 slidably connected to the second slider 431, two first racks 732 respectively fixedly connected to the inner top wall and inner bottom wall of the frame 731, an incomplete gear 733 meshing with the first racks 732, a second rack 734 fixedly connected to the outer top wall / outer bottom wall of the frame 731, and a gear 735 meshing with the second racks 734. The incomplete gear 733 is fixedly sleeved on the second rotating shaft 411, and the gear 735 is fixedly sleeved on the outside of the coil rod 72.

[0052] Reference Figure 9 Spring 74 is positioned between the gas nozzle 61, furthest from the third drive member 73, and the mounting portion 4311. As the second shaft 411 rotates, it drives the incomplete gear 733 to rotate. The meshing between the first rack 732 and the incomplete gear 733 causes the frame 731 to move back and forth, which in turn drives the winding rod 72 to rotate reciprocally. When the winding rod 72 rotates clockwise, it winds up the control rope, thereby moving the gas nozzle 61 away from the spring 74. When the winding rod 72 rotates counterclockwise, it unwinds the control rope, and under the elastic force of the spring 74, it causes the gas nozzle 61 to return to its original position. The rotation of the second shaft 411 causes the gas nozzle 61 to move reciprocally.

[0053] The above are all preferred embodiments of this application and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A meat floss shredding device, characterized in that: The device includes a housing (1) and a multi-stage wire drawing mechanism (2) mounted on the housing (1). The housing (1) is provided with a feed inlet (11) and a discharge outlet (12). The multi-stage wire drawing mechanism (2) includes a primary crushing unit (3) and a secondary wire drawing unit (4). The primary crushing unit (3) includes a pair of relatively rotating crushing rollers (31), a first driving assembly (32) for driving the crushing rollers (31) to rotate, and a first adjusting assembly (33) for adjusting the distance between the two crushing rollers (31). The surface of the crushing rollers is provided with interlocking protrusions (311). The first driving assembly (32) includes a first rotating shaft (321) fixedly connected to the crushing rollers (31) and a mechanism for driving the first rotating shaft. (321) A first drive motor (322) rotates, and the first adjustment component (33) includes a first slider (331) through which the first rotating shaft (321) rotates, a first slide rail (332) for the first slider (331) to slide and connect, and a drive component for driving the first slider (331) to move along the length direction of the first slide rail (332). The first slide rail (332) is installed on the inner side wall of the housing (1). The secondary wire drawing unit (4) includes a plurality of needle plate assemblies (41) arranged sequentially along the material movement direction, a second drive component (42) for driving the needle plate assembly (41) to rotate, and a second adjustment component (43) for adjusting the distance between the needle plate assembly (41) and the crushing roller (31).

2. The meat floss drawing equipment according to claim 1, characterized in that: The two crushing rollers (31) are a fixed roller and a moving roller, respectively. The first drive assembly (32) also includes a connecting gear (323) coaxially fixedly connected to the first rotating shaft (321), a first auxiliary wheel (324) meshing with the connecting gear (323), and a second auxiliary wheel (325) meshing with the first auxiliary wheel (324). There are two connecting gears (323) that mesh with each other. The two connecting gears (323) are a first gear (735) connected to the first rotating shaft (321) on the fixed roller and a second gear (735) connected to the first rotating shaft (321) on the moving roller. The first gear (735) is used to mesh with the first auxiliary wheel (324). When the moving roller moves, so that the second gear (735) is not meshed with the first gear (735), the second auxiliary wheel (325) is used to mesh with the second gear (735).

3. The meat floss drawing equipment according to claim 1, characterized in that: The needle plate assembly (41) includes a second rotating shaft (411) rotatably connected to the housing (1), a plurality of needle plates (412) sleeved on the second rotating shaft (411), and needle bodies (413) disposed on the needle plates (412). The needle bodies (413) are conical needle bodies (413), and a plurality of needle bodies (413) are provided. The needle plate assembly (41) is provided with at least two needle plates, and the needle plates (412) in two adjacent needle plate assemblies (41) are staggered. The second adjustment component (43) is also used to adjust the distance between two adjacent needle plate assemblies (41).

4. The meat floss drawing equipment according to claim 3, characterized in that: The working surface of the needle plate (412) forms an angle of 30-60 degrees with the direction of material falling.

5. The meat floss drawing equipment according to claim 3, characterized in that: The second adjustment component (43) includes a second slider (431) connected to the second rotating shaft (411), a second slide rail (432) for sliding connection of the second slider (431), a second lead screw (433) passing through the second slider (431), and a second driving member (434) for driving the second lead screw (433) to rotate. The second slider (431) is provided with a plurality of them, and the second lead screw (433) is provided with a plurality of threaded segments (4331). The pitch of the plurality of threaded segments (4331) decreases sequentially from top to bottom.

6. The meat floss drawing equipment according to claim 5, characterized in that: The housing (1) is provided with a cleaning mechanism (6) for cleaning the meat shreds adhering to the needle plate (412). The cleaning mechanism (6) includes a number of gas nozzles (61) facing the surface of the needle plate (412), a connecting pipe (62) connecting the number of gas nozzles (61), a gas supply pipe (63) for supplying gas, and a control valve (64) provided on the gas supply pipe (63) to control the opening and closing of the gas nozzles (61). There are a number of gas nozzles (61). The control valve (64) is electrically connected to a controller. The controller is electrically connected to a host computer.

7. The meat floss drawing equipment according to claim 6, characterized in that: The gas nozzle (61) is rotatably connected to the connecting pipe (62), and the cleaning mechanism (6) also includes a control component (7) for driving the pneumatic gas nozzle (61) to swing back and forth.

8. The meat floss drawing equipment according to claim 7, characterized in that: The control component (7) includes a connecting rope (71) connected to the gas nozzle (61), a winding rod (72) for winding the connecting rope (71), and a third drive (73) for driving the winding rod (72) to reciprocate.

9. A production process, characterized in that: Includes the following steps: S1. Parameter setting: Based on the part and cooking characteristics of the meat to be processed, the roller spacing of the primary crushing unit (3) and the height position of each needle plate assembly (41) in the secondary drawing unit (4) are set by the central controller, as well as the corresponding rotation speed. S2, Synergistic Fibering: Cooked meat chunks are sequentially passed through the primary crushing unit (3) and undergo primary fiber separation by the adjustable spacing crushing rollers (31) rotating in opposite directions; the initially separated meat fibers fall vertically onto the multi-layer rotating needle plate assembly (41), and are torn in multiple directions by the inclined conical needles (413) on each layer of needle plate (412); S3. Controlled stir-frying: Mix the shredded meat with the ingredients and place it in a stir-fry machine. Stir-fry for 10 minutes at 120-140℃, then add cooking oil for 5 minutes of auxiliary dehydration and aroma enhancement. The entire stir-frying process is gently turned by the blades of the stir-frying disc at a speed of 50±10rpm. S4. Rapid Shaping: After frying, the meat floss is immediately subjected to forced air cooling to reduce its core temperature to below 40℃ within 3 minutes, locking in the fiber structure.

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