Marinating and boiling device for meat processing

Abstract

The invention provides a marinating and boiling device for meat processing, and relates to the field of marinating and boiling devices.The marinating and boiling device comprises a marinating and boiling cavity, an extrusion mechanism is arranged in the marinating and boiling cavity and comprises a plurality of vertically-arranged sliding cavities, pistons are slidably connected into the sliding cavities in a sealed mode, and extrusion chambers are formed between the top ends of the pistons and the sliding cavities; the piston is sequentially provided with an upper dead center, a middle point and a lower dead center from top to bottom along the stroke track of the piston. A linkage structure is connected between the pistons, and in the process that the linkage structure drives the pistons to reciprocate up and down along the sliding cavity, at least one piston always moves in the direction from the middle point to the upper dead center; the piston is provided with a feeding and discharging channel for connecting the extrusion chamber and the marinating and boiling cavity, and a sieve plate is arranged between the feeding and discharging channel and the extrusion chamber. By adopting the structure, the effects of continuously releasing the spice juice and reducing the concentration fluctuation of the marinated soup base can be realized.

Description

Technical Field

[0001] This invention relates to a braising apparatus, specifically a braising apparatus for meat processing. Background Technology

[0002] In traditional meat braising, maintaining a stable braising liquid concentration is crucial for the final product quality. However, existing technologies still have significant shortcomings in the extraction and utilization of spice flavor compounds. A common practice is to place spices in a braising device and simmer them together with the meat products, but the spice juices are difficult to release during simmering. Based on this, existing technologies propose extracting spice juices by squeezing the spices during the braising process. However, in practice, this method leads to intermittent spice juice supply, making it difficult to maintain the continuity and stability of spice flavor compound release. This unstable juice output directly causes significant fluctuations in the concentration of the braising liquid within the braising chamber, failing to create a stable flavor penetration environment, thus affecting the final taste and quality consistency of the meat.

[0003] Therefore, in maintaining the continuous and stable release of spice flavor substances, a meat processing braising device that can avoid large fluctuations in the concentration of the sauce is still needed. Summary of the Invention

[0004] To overcome the existing technical problems, the present invention provides a braising device for meat processing.

[0005] The present invention adopts the following technical solution.

[0006] This invention proposes a braising device for meat processing, including a braising chamber, a squeezing mechanism provided inside the braising chamber, the squeezing mechanism including multiple vertically arranged sliding chambers, a piston is slidably connected to the sliding chamber in a sealed manner, and a squeezing chamber is formed between the top of the piston and the sliding chamber. The piston has a top dead center, a midpoint, and a bottom dead center along its stroke path from top to bottom. The pistons are connected by a linkage structure. As the linkage structure drives each piston to move up and down along the sliding cavity, at least one piston always moves from the midpoint toward the top dead center. The piston is equipped with an inlet and outlet channel connecting the extrusion chamber and the braising chamber, and a sieve plate is provided between the inlet and outlet channel and the extrusion chamber.

[0007] As a further improvement of the present invention, the linkage structure includes a crankshaft connected to all pistons, and a plurality of connecting rods connected one-to-one between the crankshaft and the corresponding pistons.

[0008] As a further improvement of the present invention, the piston includes a cylinder and a head body integrally connected to the bottom end of the cylinder, with an inlet and outlet channel provided on the head body; When the piston is at top dead center, the connection between the inlet / outlet channel and the braising chamber is located below the sliding chamber.

[0009] As a further improvement of the present invention, the inlet and outlet channels are connected to a steam channel. During the process of the piston moving from the top dead center to the midpoint, the inlet and outlet channels are connected to the braising chamber, while the steam channel is isolated from the inlet and outlet channels.

[0010] As a further improvement of the present invention, during the process of the piston moving from the midpoint to the bottom dead center, the inlet and outlet channels are isolated from the braising chamber, and the steam channel is connected to the extrusion chamber through the inlet and outlet channels.

[0011] As a further improvement of the present invention, the piston is provided with a receiving cavity, and a sealing member is slidably connected in the receiving cavity. The sealing member can open or close one end of the inlet and outlet channel connected to the braising chamber. A pressure chamber is formed between the sealing member and the receiving cavity. The pressure chamber is connected to the steam channel. The sealing member is connected with a return spring. The air pressure in the air chamber can push the sealing component to move towards the end that closes the inlet and outlet channel and connects to the braising chamber, while the return spring has the tendency to drive the sealing component to move towards the end that opens the inlet and outlet channel and connects to the braising chamber.

[0012] As a further improvement of the present invention, the steam passage includes a first air passage and a vent hole disposed on the crankshaft and communicating with each other, and a second air passage disposed on the connecting rod; As the crankshaft rotates, the vent holes can periodically misalign or overlap with the second air passage; When the vent hole is misaligned with the second air passage, the first air passage is isolated from the second air passage, the inlet and outlet passages are connected to the braising chamber, and the steam passages are isolated from the inlet and outlet passages. When the vent hole overlaps with the second air passage, the first air passage is connected to the second air passage, the inlet and outlet passages are isolated from the braising chamber, and the steam passage is connected to the extrusion chamber through the inlet and outlet passages.

[0013] As a further improvement of the present invention, when the piston reaches the bottom dead center, the inlet and outlet channels are connected to the braising chamber, the steam channel is isolated from the inlet and outlet channels, and the air pressure in the extrusion chamber is greater than the water pressure difference between the extrusion chamber and the braising chamber.

[0014] As a further improvement of the present invention, a plug assembly is detachably connected to the top of the extrusion chamber. The plug assembly includes a seat, an extrusion block slidably connected to the seat, and an extrusion spring connected between the seat and the extrusion block.

[0015] As a further improvement of the present invention, the braising chamber is provided with multiple holding cages, and the extrusion mechanism is located between adjacent holding cages.

[0016] The beneficial effects of this invention are as follows: The linkage structure drives multiple pistons to periodically pass through the top dead center, midpoint, and bottom dead center. This periodic operation ensures that at any given time, at least one piston is always moving from the midpoint towards the top dead center to perform spice extrusion. During the piston's movement from the midpoint towards the top dead center, the extrusion chamber is connected to the braising chamber through the inlet and outlet channels. The concentrated spice juice obtained from the extrusion is released into the braising chamber through the inlet and outlet channels, thereby achieving continuous release of the spice juice and reducing fluctuations in the concentration of the braising broth. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 This is a structural cross-sectional view of the present invention; Figure 2 This is a structural cross-sectional view of the present invention from another angle; Figure 3 This is a schematic diagram of the crankshaft structure of the present invention; Figure 4 This is a schematic diagram of the working process of the extrusion mechanism and linkage structure of the present invention; Figure 5 This is a schematic diagram of the piston of the present invention located at top dead center; Figure 6 This is a schematic diagram of the piston moving from the top dead center to the midpoint of the present invention; Figure 7 This is a schematic diagram of the piston of the present invention located at the bottom dead center; Figure 8 This is a schematic diagram of the piston moving from the bottom dead center to the midpoint of the present invention; Figure 9 yes Figure 5 A magnified view of part A in the middle; Figure 10 yes Figure 6 A magnified view of part B in the middle.

[0019] Explanation of reference numerals in the attached figures: 1. Braising chamber; 2. Extrusion mechanism; 21. Sliding chamber; 22. Extrusion chamber; 3. Piston; 31. Inlet and outlet channels; 32. Sieve plate; 33. Cylinder; 34. Head body; 35. Storage chamber; 36. Sealing component; 37. Pressure chamber; 38. Return spring; 4. Linkage structure; 41. Crankshaft; 411. First air passage; 412. Vent hole; 42. Connecting rod; 421. Second air passage; 43. Steam passage; 5. Plug assembly; 51. Seat body; 52. Extrusion block; 53. Extrusion spring; 6. Container cage. Detailed Implementation

[0020] The accompanying drawings are for illustrative purposes only and should not be construed as limiting the scope of this patent. To better illustrate this embodiment, some parts in the drawings may be omitted, enlarged, or reduced, and do not represent the actual dimensions of the product.

[0021] It will be understood by those skilled in the art that certain well-known structures and their descriptions may be omitted in the accompanying drawings. The technical solution of the present invention will be further described below with reference to the accompanying drawings and embodiments.

[0022] Reference Figures 1 to 10 As can be seen, the present invention proposes a braising device for meat processing, including a braising chamber 1, a squeezing mechanism 2 provided in the braising chamber 1, the squeezing mechanism 2 including a plurality of vertically arranged sliding chambers 21, a piston 3 being sealed and slidably connected in the sliding chambers 21, and a squeezing chamber 22 being formed between the top of the piston 3 and the sliding chamber 21. Piston 3 has a top dead center, a midpoint, and a bottom dead center along its stroke path from top to bottom; A linkage structure 4 is connected between the pistons 3. During the process of the linkage structure 4 driving each piston 3 to move up and down along the sliding cavity 21, at least one piston 3 always moves from the midpoint toward the direction close to the top dead center. The piston 3 is provided with an inlet and outlet channel 31 connecting the extrusion chamber 22 and the braising chamber 1, and a sieve plate 32 is provided between the inlet and outlet channel 31 and the extrusion chamber 22.

[0023] The linkage structure 4 drives multiple pistons 3 to reciprocate, causing them to periodically pass through the top dead center, midpoint, and bottom dead center. This periodic operation ensures that at any given time, at least one piston 3 moves from the midpoint toward the top dead center. During this movement, the extrusion chamber 22 is connected to the braising chamber 1 through the inlet and outlet channels 31, thereby releasing the concentrated spice juice obtained by extrusion into the braising chamber 1 through the inlet and outlet channels 31, thus achieving continuous release of the spice juice and reducing the effect of fluctuation in the concentration of the braising broth.

[0024] Reference Figure 3 as well as Figure 4 As can be seen, the linkage structure 4 includes a crankshaft 41 connected to all pistons 3, and multiple connecting rods 42 that are connected one by one to the crankshaft 41 and the corresponding pistons 3.

[0025] Reference Figure 4 and Figure 5 As can be seen, the piston 3 includes a cylinder 33 and a head 34 integrally connected to the bottom end of the cylinder 33, with the inlet and outlet channels 31 provided on the head 34; When piston 3 is at top dead center, the connection between inlet / outlet channel 31 and braising chamber 1 is located below sliding chamber 21.

[0026] When piston 3 moves from the midpoint to the top dead center, it is in the position of Figure 4 In the leftmost position, the squeezing chamber 22 is connected to the braising chamber 1, and the piston 3 begins to gradually move downward, increasing the volume of the squeezing chamber 22. At this time, the connection between the inlet / outlet channel 31 and the braising chamber 1 is located below the sliding chamber 21, allowing the braising liquid in the braising chamber 1 to enter the squeezing chamber 22 along the inlet / outlet channel 31, thus fully soaking the spices.

[0027] Reference Figure 1 , Figures 4 to 10 As can be seen, the inlet and outlet channel 31 is connected to the steam channel 43. During the process of piston 3 moving from the top dead center to the midpoint, the inlet and outlet channel 31 is connected to the braising chamber 1, while the steam channel 43 is isolated from the inlet and outlet channel 31.

[0028] During the process of piston 3 moving from top dead center to midpoint, inlet and outlet channels 31 are connected to braising chamber 1, and liquid in braising chamber 1 can enter squeezing chamber 22 along inlet and outlet channels 31. At the same time, steam channel 43 is isolated from inlet and outlet channels 31, which can effectively prevent hot steam from hindering the flow of liquid in braising chamber 1 into squeezing chamber 22.

[0029] Reference Figure 4 and Figure 6 As can be seen, during the process of piston 3 moving from the midpoint to the bottom dead center, the inlet and outlet channels 31 are isolated from the braising chamber 1, and the steam channel 43 is connected to the extrusion chamber 22 through the inlet and outlet channels 31.

[0030] Specifically, when piston 3 moves from top dead center to mid point, the inlet / outlet channel 31 is isolated from the braising chamber 1, and the steam channel 43 is connected to the extrusion chamber 22 through the inlet / outlet channel 31. In this way, the hot steam discharged from the steam channel 43 impacts the extrusion chamber 22 along the inlet / outlet channel 31 and accumulates in the extrusion chamber 22. On one hand, the hot steam impacting the extrusion chamber 22 can clear the blockage of the sieve plate 32, and the jet steam formed through the sieve plate 32 also helps to disperse the compacted spices. On the other hand, the hot steam accumulating in the extrusion chamber 22 will push piston 3 from mid point to bottom dead center, thereby driving crankshaft 41 to rotate, thus serving as the power source for crankshaft 41.

[0031] It should be noted that in existing technologies, when extracting spice juice by squeezing spices, the squeezing force compacts the broken spice particles, forming dense clumps. Originally, there were gaps between the spices to facilitate the flow and penetration of hot water; however, with the formation of these dense clumps, these gaps are compressed, meaning that subsequent inflows of brine can only contact the surface spices of the clumps, preventing the internal spices from contacting the brine and hindering the effective and sufficient extraction of the spice juice. Therefore, this invention first breaks up the compacted spices with a jet of water formed by the brine passing through a sieve plate during each round of squeezing. Then, hot steam impacts the bottom of the spices; the moment the hot steam bubbles burst on the spice surface, a high local pressure is generated. This force is sufficient to directly reopen the gaps between the spices, promoting full contact between the spices and the brine and accelerating the extraction of the spice juice.

[0032] Reference Figure 9 and Figure 10 As can be seen, the piston 3 is provided with a receiving cavity 35, and a sealing member 36 is slidably connected in the receiving cavity 35. The sealing member 36 can open or close the end of the inlet and outlet channel 31 connected to the braising chamber 1. A pressure chamber 37 is formed between the sealing member 36 and the receiving cavity 35. The pressure chamber 37 is connected to the steam channel 43. The sealing member 36 is connected to a return spring 38. The air pressure in the air pressure chamber 37 can push the sealing member 36 to move toward the end of the inlet and outlet channel 31 connected to the braising chamber 1, and the return spring 38 has the tendency to drive the sealing member 36 to move toward the end of the inlet and outlet channel 31 connected to the braising chamber 1.

[0033] When hot steam enters the pressure chamber 37, the air pressure inside the pressure chamber 37 rises, which in turn pushes the sealing member 36 toward the end of the inlet / outlet channel 31 connected to the braising chamber 1, and seals the end of the inlet / outlet channel 31 connected to the braising chamber 1, so as to isolate the inlet / outlet channel 31 from the braising chamber 1. The steam passage 43 is connected to the extrusion chamber 22 through the inlet / outlet channel 31.

[0034] Reference Figures 4 to 8 As can be seen, the steam passage 43 includes a first air passage 411 and a vent 412 provided on the crankshaft 41 and connected to each other, and a second air passage 421 provided on the connecting rod 42; As the crankshaft 41 rotates, the vent 412 can periodically misalign or overlap with the second air passage 421; When the vent 412 is misaligned with the second air passage 421, the first air passage 411 is isolated from the second air passage 421, the inlet and outlet passage 31 is connected to the braising chamber 1, and the steam passage 43 is isolated from the inlet and outlet passage 31. When the vent 412 overlaps with the second air passage 421, the first air passage 411 is connected to the second air passage 421, the inlet and outlet passage 31 is isolated from the braising chamber 1, and the steam passage 43 is connected to the extrusion chamber 22 through the inlet and outlet passage 31.

[0035] When the vent 412 overlaps with the second air passage 421, hot steam can enter the pressure chamber 37 through the first air passage 411, the vent 412, and the second air passage 421. The air pressure in the pressure chamber 37 increases, so that the air pressure in the pressure chamber 37 can push the sealing member 36 to move toward the end of the inlet and outlet channel 31 connected to the braising chamber 1, and seal the end of the inlet and outlet channel 31 connected to the braising chamber 1, so that the inlet and outlet channel 31 is isolated from the braising chamber 1. The steam passage 43 is connected to the extrusion chamber 22 through the inlet and outlet channel 31.

[0036] When the vent 412 is misaligned with the second air passage 421, the first air passage 411 is isolated from the second air passage 421, and hot steam cannot enter the pressure chamber 37. The air pressure in the pressure chamber 37 is insufficient to overcome the elastic force of the return spring 38. Then, the return spring 38 drives the sealing member 36 to move towards the end of the inlet and outlet channel 31 connected to the braising chamber 1, so that the inlet and outlet channel 31 is connected to the braising chamber 1, and the steam passage 43 is isolated from the inlet and outlet channel 31.

[0037] Reference Figure 4 and Figure 7 As can be seen, when piston 3 reaches the bottom dead center, the inlet and outlet passage 31 is connected to the braising chamber 1, the steam passage 43 is isolated from the inlet and outlet passage 31, and the air pressure in the extrusion chamber 22 is greater than the water pressure difference between the extrusion chamber 22 and the braising chamber 1.

[0038] When the inlet / outlet channel 31 is connected to the braising chamber 1, and the steam channel 43 is isolated from the inlet / outlet channel 31, and the air pressure in the extrusion chamber is greater than the water pressure difference between the extrusion chamber 22 and the braising chamber 1, the air pressure in the extrusion chamber 22 can push the braising liquid in the extrusion chamber 22 out through the inlet / outlet channel 31 into the braising chamber 1. By first draining the braising liquid and then performing the extrusion operation, the free water after rinsing the spices and enhancing their flavor can be returned to the braising chamber 1, and the surface of the spices can be kept moistened with a water film, without excess free water affecting subsequent extrusion. In subsequent extrusion, the extrusion force can act directly on the spices themselves without being hindered by free water, allowing the concentrated spice juice to be directly extracted.

[0039] Furthermore, compared to existing technologies that directly squeeze spices while retaining free water, this invention, after draining the free water, only causes the spices to shift out of place with the squeezing pressure, rather than forming dense clumps. Slight gaps remain between the spices, allowing for more efficient dispersion of the spices during subsequent injection of hot steam. Of course, because this invention uses a process of draining the free water before squeezing, it prevents the spice particles formed after squeezing from being carried into the braising chamber 1 by a large amount of free water, thus avoiding cloudiness in the braising liquid.

[0040] Reference Figures 4 to 8 As can be seen, the top of the compression chamber 22 is detachably connected to a plug assembly 5. The plug assembly 5 includes a seat 51, a compression block 52 slidably connected to the seat 51, and a compression spring 53 connected between the seat 51 and the compression block 52.

[0041] The operation of squeezing spices is achieved by pressing the upper and lower sides of the spices with the extrusion block 52 and the sieve plate 32 respectively. The setting of the extrusion spring 53 can prevent the spices from being too numerous, which would cause the sieve plate 32 and the extrusion block 52 to over-press the spices and form a large number of spice fragments, thus causing the braising liquid in the braising chamber 1 to become cloudy.

[0042] Reference Figure 2 As can be seen, the braising chamber 1 is equipped with multiple holding cages 6, and the extrusion mechanism 2 is located between adjacent holding cages 6.

[0043] The complete working process and principle of this invention are as follows: Reference Figures 4 to 10 When the brine and pressurized steam in the extrusion chamber 22 are discharged into the braising chamber 1 through the inlet and outlet channels 31, the piston 3 moves to the top dead center, and the piston 3 begins a new cycle of extruding spices. Driven by the rotation of the crankshaft 41, the piston 3 moves from the top dead center towards the midpoint. At this time, the vent 412 is misaligned with the second air passage 421, the first air passage 411 is isolated from the second air passage 421, the inlet and outlet channels 31 are connected to the braising chamber 1, and the steam passage 43 is isolated from the inlet and outlet channels 31. As the piston 3 moves downward from the top dead center towards the midpoint, the volume of the extrusion chamber 22 also increases accordingly. At this time, the connection between the inlet / outlet channel 31 and the braising chamber 1 is located below the sliding chamber 21, so that the braising liquid in the braising chamber 1 can enter the extrusion chamber 22 along the inlet / outlet channel 31. On the one hand, the braising liquid washes over the spices to enhance their flavor and fully soaks them. On the other hand, the braising liquid flows from the braising chamber 1 through the sieve plate into the extrusion chamber 22, which not only helps to clear the blockage of the sieve plate 32, but the jet of water formed through the sieve plate 32 also helps to break up the compacted spices.

[0044] As piston 3 reaches the midpoint and moves from the midpoint to the bottom dead center, the vent 412 overlaps with the second air passage 421. Hot steam can enter the pressure chamber 37 through the first air passage 411, vent 412, and second air passage 421. The air pressure in the pressure chamber 37 increases, allowing it to overcome the elastic force of the return spring 38 and push the sealing member 36 towards the end connecting the inlet / outlet channel 31 to the braising chamber 1. This seals the end of the inlet / outlet channel 31 connected to the braising chamber 1, while the pressure chamber 37 remains connected to the inlet / outlet channel 31, thus isolating the inlet / outlet channel 31 from the braising chamber 1. The steam passage 43 connects to the compression chamber 22 through the inlet / outlet channel 31. In this way, the hot steam discharged from the steam passage 43 impacts the compression chamber 22 along the inlet / outlet channel 31 and accumulates in the compression chamber 22. On the one hand, the hot steam impacting the extrusion chamber 22 can clear the blockage of the sieve plate 32. The jet steam formed through the sieve plate 32 also helps to disperse the compacted spices. At this time, when the hot steam bubbles burst on the surface of the spices, a high local pressure is generated. This force is enough to directly open the gaps between the spices, promote the full contact between the spices and the brine, and accelerate the extraction of spice juice. On the other hand, the hot steam accumulated in the extrusion chamber 22 will push the piston 3 from the midpoint to the bottom dead center, thereby driving the crankshaft 41 to rotate, thus serving as the power source for the crankshaft 41.

[0045] As piston 3 reaches the bottom dead center and moves from the bottom dead center to the midpoint, the vent 412 is misaligned with the second air passage 421, the first air passage 411 is isolated from the second air passage 421, the inlet / outlet channel 31 is connected to the braising chamber 1, and the steam passage 43 is isolated from the inlet / outlet channel 31. Because the hot steam has a higher temperature and pressure, it accumulates above the extrusion chamber 22, while the braising liquid accumulates below the extrusion chamber 22, soaking the spices. At this time, the inlet / outlet channel 31 is connected to the braising chamber 1, and the air pressure inside the extrusion chamber 22 is greater than the water pressure difference between the extrusion chamber 22 and the braising chamber 1. The air pressure inside the extrusion chamber 22 can push the braising liquid inside the extrusion chamber 22 out through the inlet / outlet channel 31 into the braising chamber 1. By first draining the braising liquid and then performing the extrusion, the free water used to rinse and flavor the spices can be returned to the braising chamber 1, and the surface of the spices can be kept moistened with a water film, preventing excess free water from affecting subsequent extrusion. During subsequent pressing, the pressing force acts directly on the spices themselves without being hindered by free water, allowing for the direct extraction of concentrated spice juice. Furthermore, after the free water is drained, the pressing force only displaces the spices, preventing them from forming dense clumps; small gaps remain between the spices, allowing for more efficient dispersal of the spices when hot steam is injected later. It also prevents spice particles formed after pressing from being carried into the braising chamber 1 by large amounts of free water, thus avoiding cloudiness in the braising liquid.

[0046] As piston 3 reaches the midpoint and moves from the midpoint to the top dead center, the vent 412 is misaligned with the second air passage 421, the first air passage 411 is isolated from the second air passage 421, the inlet / outlet passage 31 is connected to the braising chamber 1, and the steam passage 43 is isolated from the inlet / outlet passage 31. The distance between piston 3 and the pressing block 52 decreases, and the volume of the pressing chamber 22 also decreases, thereby squeezing the remaining free water and hot steam in the pressing chamber 22 into the braising chamber 1, thus achieving the effect of draining and venting. When the distance between the pressing block 52 and the sieve plate 32 decreases to a certain extent, the pressing block 52 can squeeze the spices on the sieve plate 32, achieving the effect of squeezing spice juice.

[0047] In addition, at any given time, at least one piston 3 always moves from the midpoint toward the top dead center. During the movement, the extrusion chamber 22 connects to the braising chamber 1 and releases the spice juice obtained after extrusion into the braising chamber 1 through the inlet and outlet channels 31, thereby achieving continuous release of the spice juice and reducing the effect of fluctuation in the concentration of the braising broth.

[0048] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. Those skilled in the art can make other variations or modifications based on the above description. It is neither necessary nor possible to exhaustively describe all embodiments here. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the claims of the present invention.

Claims

1. A meat processing braising apparatus, comprising a braising chamber, characterized in that, The braising chamber is equipped with a squeezing mechanism, which includes multiple vertically arranged sliding chambers. A piston is slidably connected to each sliding chamber in a sealed manner, and a squeezing chamber is formed between the top of the piston and the sliding chamber. The piston has a top dead center, a midpoint, and a bottom dead center along its stroke trajectory from top to bottom; The pistons are connected by a linkage structure. During the process of the linkage structure driving each piston to move up and down along the sliding cavity, at least one piston always moves from the midpoint toward the direction of the top dead center. The piston is provided with an inlet and outlet channel connecting the extrusion chamber and the braising chamber, and a sieve plate is provided between the inlet and outlet channel and the extrusion chamber.

2. The braising apparatus for meat processing according to claim 1, characterized in that, The linkage structure includes a crankshaft connected to all pistons, and multiple connecting rods that are connected one-to-one between the crankshaft and the corresponding pistons.

3. The braising device for meat processing according to claim 1, characterized in that, The piston includes a cylinder and a head body integrally connected to the bottom end of the cylinder, and the inlet and outlet channels are provided on the head body; When the piston is at top dead center, the connection between the inlet / outlet channel and the braising chamber is located below the sliding chamber.

4. The braising device for meat processing according to claim 2, characterized in that, The inlet and outlet channels are connected to a steam channel. During the process of the piston moving from the top dead center to the midpoint, the inlet and outlet channels are connected to the braising chamber, while the steam channel is isolated from the inlet and outlet channels.

5. The braising apparatus for meat processing according to claim 4, characterized in that, During the process of the piston moving from the midpoint to the bottom dead center, the inlet and outlet channels are isolated from the braising chamber, and the steam channel is connected to the extrusion chamber through the inlet and outlet channels.

6. The braising apparatus for meat processing according to claim 4, characterized in that, The piston has a receiving cavity, and a sealing component is slidably connected inside the receiving cavity. The sealing component can open or close one end of the inlet / outlet channel connected to the braising chamber. A pressure chamber is formed between the sealing component and the receiving cavity. The pressure chamber is connected to the steam channel. The sealing component is connected to a return spring. The air pressure in the air chamber can push the sealing component to move toward the end that closes the inlet and outlet channel and the braising chamber, and the return spring has the tendency to drive the sealing component to move toward the end that opens the inlet and outlet channel and the braising chamber.

7. A meat processing braising apparatus according to claim 4, characterized in that, The steam passage includes a first air passage and a vent hole located on the crankshaft and connected to each other, and a second air passage located on the connecting rod; As the crankshaft rotates, the vent hole can periodically misalign or overlap with the second air passage; When the vent hole is misaligned with the second air passage, the first air passage is isolated from the second air passage, the inlet and outlet passages are connected to the braising chamber, and the steam passages are isolated from the inlet and outlet passages. When the vent hole overlaps with the second air passage, the first air passage is connected to the second air passage, the inlet and outlet passages are isolated from the braising chamber, and the steam passage is connected to the extrusion chamber through the inlet and outlet passages.

8. The braising apparatus for meat processing according to claim 4, characterized in that, When the piston reaches the bottom dead center, the inlet and outlet channels are connected to the braising chamber, the steam channel is isolated from the inlet and outlet channels, and the air pressure in the extrusion chamber is greater than the water pressure difference between the extrusion chamber and the braising chamber.

9. A meat processing braising apparatus according to claim 1, characterized in that, The top of the extrusion chamber is detachably connected to a plug assembly, which includes a seat, an extrusion block slidably connected to the seat, and an extrusion spring connected between the seat and the extrusion block.

10. A meat processing braising apparatus according to claim 1, characterized in that, The braising chamber is equipped with multiple holding cages, and the extrusion mechanism is located between adjacent holding cages.

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