Meat block thawing promoting and residual blood removing extrusion device and method

Abstract

The invention discloses a meat block thawing promoting and residual blood removing extrusion device and method, which are used for extruding and processing meat blocks in a semi-thawing state and synchronously realizing two functions of thawing promoting and residual blood removing. The device comprises a rack, a plurality of sets of extrusion roller assemblies installed on the upper portion of the interior of the rack, a flexible crawler belt conveying mechanism installed on the lower portion of the interior of the rack, and a plurality of sets of jacking adjusting mechanisms arranged on the inner side of a crawler belt. The method comprises the following steps: detecting the unfreezing state of meat loaves through a state detection mechanism, classifying the meat loaves, and enabling qualified meat loaves to directly enter an extrusion processing section; the flexible crawler belt adopts intermittent motion to sequentially convey meat blocks to each extrusion station, the crawler belt stops after the meat blocks are in place, the extrusion rollers press downwards and continuously rotate, and the dynamic jacking action of the triangular strip block type and supporting plate type jacking mechanisms is matched, so that the meat blocks generate surface creeping and gradual kneading, and all parts of the meat blocks are fully and uniformly extruded; the unfreezing process is effectively promoted; the residual blood removing effect is improved.

Description

Technical Field

[0001] This invention relates to the field of meat processing equipment technology, specifically to a device and method for promoting the thawing of meat chunks and removing residual blood through squeezing. Background Technology

[0002] In the processing of cured meat products such as ham and bacon, the thawing quality of frozen raw meat and the effectiveness of removing residual blood directly affect the color, taste, and shelf life of the final product.

[0003] Currently, meat thawing technologies mainly include air thawing, water thawing, microwave thawing, and ultrasonic thawing. Chinese patents CN209002754U and CN204090904U disclose meat thawing devices using warm water circulation heating and electric heating elements, respectively. These thawing devices have the following shortcomings: the thawing process relies solely on external heat conduction, which can easily lead to excessive heating of the outer layer of large pieces of meat while the inner core remains frozen; residual blood inside the meat cannot be removed simultaneously during the thawing process; and there is a lack of ability to detect and grade the thawing status.

[0004] Regarding meat debledness technology, US Patent 3098747A discloses a method for debledning ground beef, which involves placing ground beef in a container and applying continuous pressure for more than 15 hours to squeeze out residual blood and air. This technology has the following limitations: low efficiency in batch static extrusion, making continuous production impossible; it is only applicable to ground beef and not to whole pieces of meat that need to maintain their integrity; it does not involve thawing frozen meat; and it uses a single vertical downward pressure method, lacking the combined forces of kneading and shearing.

[0005] In the field of meat curing and processing, vacuum tumblers are commonly used equipment, which massage and marinate meat by tumbling and impacting it inside the drum. However, tumblers are mainly designed for processing thawed meat and cannot simultaneously knead and press it during the thawing process; the batch-type drum structure makes it difficult to achieve continuous production; and the mixture of blood and oil is difficult to remove in a timely manner during the tumbling process.

[0006] In addition, existing tracked conveyor systems mostly use rigid conveyor belts, which can easily cause damage to the surface of meat blocks when used with extrusion mechanisms, and lack flexible lifting and adjustment mechanisms to accommodate meat blocks of different thicknesses.

[0007] In summary, existing technologies lack an automated processing device that can continuously extrude whole pieces of meat in a semi-thawed state while simultaneously promoting thawing, removing residual blood, and protecting the integrity of the meat. Summary of the Invention

[0008] To address the technical problems of low thawing efficiency and incomplete removal of residual blood in existing technologies for partially thawed meat pieces, this invention provides a device and method for promoting thawing and removing residual blood from meat pieces.

[0009] To achieve the above objectives, the present invention adopts the following technical solution: A meat block thawing and blood removal extrusion device is used to extrude meat blocks in a semi-thawed state, comprising: a frame; several sets of extrusion roller assemblies arranged inside the upper part of the frame; each set of extrusion roller assemblies includes an extrusion roller, a pressing drive mechanism for driving the extrusion roller to press down, and a rotation drive mechanism for driving the extrusion roller to rotate; a flexible track conveyor mechanism installed inside the lower part of the frame and below the extrusion roller assemblies, including a flexible track body made of flexible material for carrying and conveying meat blocks through the extrusion station; and a lifting and adjusting mechanism disposed inside the flexible track body for lifting the flexible track body to adjust the distance between it and the extrusion roller; wherein the extrusion roller, which is in a pressing state and continuously rotates, cooperates with the flexible track body to generate compressive force and frictional shear force on the meat block.

[0010] Furthermore, the pressing drive mechanism is a swing-type pressing drive mechanism, which adopts a swing arm structure driven by a cylinder or hydraulic cylinder; the extrusion roller is rotatably mounted through an extrusion roller bracket, and the extrusion roller bracket is hinged to the frame.

[0011] Furthermore, the flexible track conveyor mechanism also includes multiple track support rollers installed in the frame; the flexible track conveyor mechanism adopts an intermittent motion control mode, in which the conveying stage starts to transport the meat block to the next extrusion station, and in the extrusion stage it stops to allow the meat block to be extruded on the stationary track.

[0012] Furthermore, the lifting and adjusting mechanism includes a triangular block type lifting mechanism and a pallet type lifting mechanism; the triangular block type lifting mechanism has a triangular cross-section with its inclined surface facing forward in the track conveying direction; the pallet type lifting mechanism is provided with a support pallet at the top.

[0013] Furthermore, at each extrusion station, the triangular block lifting mechanism is positioned slightly rearward in the track conveying direction, and the pallet lifting mechanism is positioned slightly forward in the track conveying direction. During operation, the inclined surface of the triangular block lifting mechanism pushes the flexible track body from below, supporting the bottom of the meat block diagonally forward and upward, while the pallet lifting mechanism lifts the flexible track body from the front to form a supporting surface.

[0014] Furthermore, the extrusion rollers include disc-type extrusion rollers and multi-ring extrusion rollers; the disc-type extrusion rollers are flat discs with smooth working surfaces; the multi-ring extrusion rollers are cylindrical with several annular protrusions spaced axially on their outer circumference.

[0015] Furthermore, the disc-type extrusion rollers are first arranged along the conveyor belt direction, followed by the multi-ring extrusion rollers.

[0016] Furthermore, it also includes an oil scraping mechanism, which is located directly above each of the extrusion rollers, for removing the mixture of grease and residual blood adhering to the surface of the rollers during the extrusion process; the oil scraping mechanism controls the size of the gap between itself and the roller surface through a telescopic adjustment design.

[0017] Furthermore, it also includes a pre-treatment detection section, located in front of the extrusion processing section entrance, which includes a status detection mechanism and a rapid additional thawing mechanism.

[0018] This invention also provides a method for promoting the thawing of meat chunks and removing residual blood through compression, comprising the following steps: placing semi-thawed meat chunks on a flexible conveyor body, and conveying the meat chunks sequentially into each compression station by a flexible conveyor mechanism; at each compression station, a compression roller is driven to press down by a downward driving mechanism, while the compression roller is driven to rotate continuously by a rotation driving mechanism, so that the compression roller, which is in a downward state and continuously rotating, cooperates with the flexible conveyor body to generate pressure and frictional shear force on the meat chunks; the flexible conveyor body is lifted by a lifting adjustment mechanism to adjust the distance between it and the compression roller; after being compressed step by step through multiple stations, the ice crystals inside the meat chunks are broken and melted to promote thawing, while the blood and residual blood remaining in the muscle tissue are squeezed outwards.

[0019] The beneficial effects of this invention are: By combining the squeezing rollers with the flexible track, the semi-thawed meat block is simultaneously subjected to pressure and frictional shearing forces. This combined force penetrates into the meat block, accelerating the breaking and melting of internal ice crystals to promote the thawing process. On the other hand, it squeezes out the blood and residual blood remaining in the muscle tissue, achieving the simultaneous completion of the two functions of promoting thawing and removing residual blood.

[0020] The flexible track combined with the extrusion rollers can create a flexible wrapping effect on the meat, avoiding damage caused by rigid extrusion and protecting the integrity of the meat surface.

[0021] The distance between the track and the extrusion rollers can be adjusted by the lifting and adjusting mechanism to meet the processing needs of semi-thawed meat blocks of different thicknesses. At the same time, it can be set differently according to the process requirements of each extrusion station.

[0022] The combination of triangular block lifting mechanism and pallet lifting mechanism causes surface creep of meat blocks during extrusion. Through multi-station step-by-step extrusion, each part is fully and evenly kneaded, avoiding local over-pressure or under-pressure caused by static extrusion, and significantly improving the removal of residual blood and the uniformity of extrusion processing.

[0023] The combination of disc-type extrusion rollers and multi-ring extrusion rollers achieves a progressive extrusion processing effect from shallow to deep. The disc-type rollers perform initial overall extrusion, while the multi-ring rollers perform deep kneading, which is beneficial for deep kneading and removal of residual blood.

[0024] The oil scraping mechanism continuously removes the mixture of grease and residual blood from the roller surface to prevent the accumulation of grease and residual blood from affecting the subsequent extrusion effect. At the same time, by controlling the gap between the roller and the roller surface, an appropriate amount of lubricating oil film is retained on the roller surface to avoid surface tearing or adhesion caused by excessive friction.

[0025] A pre-processing detection section is set up to detect and classify the semi-thawed state of meat pieces, and to quickly add more meat pieces that are not thawed enough, so as to ensure that all meat pieces entering the extrusion section reach the semi-thawed standard and guarantee the consistency and stability of the processing effect. Attached Figure Description

[0026] Figure 1 This is a physical image of the overall structure of the meat block thawing and residual blood removal squeezing device of the present invention.

[0027] Figure 2 This is a physical diagram of the internal structure of the extrusion roller assembly of the present invention.

[0028] Figure 3 This is a schematic diagram of the frame and rotary drive mechanism of the present invention.

[0029] Figure 4 This is a schematic diagram of the cooperation structure between the extrusion roller assembly and the lifting adjustment mechanism of the present invention.

[0030] Figure 5 This is a schematic diagram of the flexible track conveyor mechanism and the extrusion roller support of the present invention.

[0031] Figure 6 This is a schematic diagram illustrating the working principle of the extrusion station of the present invention.

[0032] Figure 7 This is a schematic diagram of the meat processing technology of the present invention.

[0033] Figure 8 This is a detailed flowchart of the preprocessing detection section of the present invention.

[0034] Figure label: 1-Frame; 3-Extrusion roller assembly; 31-Extrusion roller; 32-Swinging downward pressure drive mechanism; 33-Rotation drive mechanism; 34-Extrusion roller bracket; 4-Flexible track conveyor mechanism; 41-Flexible track body; 42-Track support roller; 5-Lifting adjustment mechanism; 51-Triangular block lifting mechanism; 52-Plate lifting mechanism; 521-Support plate; 6-Oil scraping mechanism; 7-Pre-treatment detection section; 71-State detection mechanism; 711-Infrared thermal imaging detection unit; 712-Center temperature probe detection unit; 713-Hardness detection unit; 72-Rapid additional thawing mechanism; 721-Microwave rapid thawing unit; 722-Hot air jet unit; 723-Contact hot plate unit; 73-Temperature re-inspection unit. Detailed Implementation

[0035] The following is a comparison with all the attached images. Figures 1-8 The embodiments of the present invention will be described in detail below.

[0036] In the following description, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments can be modified in various ways without departing from the spirit or scope of the invention. Therefore, the drawings and description are considered to be exemplary in nature and not restrictive.

[0037] Example 1 This embodiment provides a meat block thawing promotion and residual blood removal squeezing device, which is used to squeeze meat blocks in a semi-thawed state to process them, and simultaneously achieves the two functions of promoting thawing and removing residual blood through squeezing action.

[0038] Taking a standard-sized pork chunk as an example, with a weight of 2-8 kg and a thickness of approximately 100 mm, the semi-thawed state is defined as follows: the outer layer of the pork chunk (approximately 20-25 mm in depth from the surface) is completely thawed, and the tissue is soft and deformable; the inner core of the pork chunk (approximately 50-60 mm in thickness) is in a semi-frozen state, with a firmer tissue but some plasticity, and some of the internal ice crystals have melted. The specific indicators for a 100 mm thick pork chunk in its semi-thawed state are shown in the table below: Testing items Standard range illustrate core temperature -5℃ ~ -1℃ Center temperature probe measurement Surface temperature -2℃ ~ 2℃ Infrared or contact temperature measurement Overall average temperature -4℃ ~ 0℃ Overall assessment value outer layer thawing depth 20~25mm Measured from the surface inward Inner core semi-frozen thickness 50~60mm Central area Sensory indicators for determining whether a semi-thawed state meets the standards include: in terms of outer layer softness, pressing the surface with a finger produces an indentation of about 5-8 mm and it can slowly rebound within 3-5 seconds; in terms of center hardness, when a probe is inserted into the center, there is some resistance but it can be slowly penetrated, and the inner core has a certain degree of elasticity; in terms of overall shape, the meat piece maintains its original shape and does not obviously collapse or deform.

[0039] like Figures 1-4As shown, the semi-thawed meat block extrusion processing device includes: a frame 1, several sets of extrusion roller assemblies 3 installed inside the upper part of the frame 1, a flexible track conveyor mechanism 4 installed inside the lower part of the frame 1, and several sets of lifting adjustment mechanisms 5 disposed inside the track for lifting the track. Each set of lifting adjustment mechanisms 5 corresponds to a set of extrusion roller assemblies 3.

[0040] Specifically, the extrusion roller assemblies 3 are arranged sequentially above the flexible track along the conveying direction, forming a multi-stage continuous extrusion station. Each set of extrusion roller assemblies 3 includes: an extrusion roller 31, a swing-down pressing drive mechanism 32 for driving the extrusion roller 31 to descend in a swing manner, and a rotary drive mechanism 33 for driving the extrusion roller 31 to rotate. The swing-down pressing drive mechanism 32 is preferably a swing arm structure driven by a cylinder or hydraulic cylinder, and is preferably connected to the top of the frame 1. The extrusion rollers 31 are rotatably mounted by extrusion roller brackets 34, which are hinged to the frame 1. Each extrusion roller 31 is equipped with an independent rotary drive motor, and the rotation speed and pressing stroke of each roller are individually controlled by the control system.

[0041] Furthermore, an oil scraping mechanism 6 is provided directly above each extrusion roller 31.

[0042] The flexible track conveyor 4 includes a flexible track body 41 and multiple track support rollers 42 installed within the frame 1. The flexible track conveyor 4 employs an intermittent motion control mode: during the conveying phase, the track starts to transport the meat block to a predetermined position at the next extrusion station; during the extrusion phase, the track stops running, and the meat block is extruded by the extrusion rollers on the stationary track. This intermittent motion mode is uniformly coordinated by the control system to ensure the stability of the meat block position and the full application of extrusion force during the extrusion process. The track body 41 is made of flexible material with moderate elastic deformation capability. When working in conjunction with the extrusion rollers 31, it can produce a flexible wrapping effect on the meat block, avoiding damage caused by rigid extrusion. By adjusting the height of each lifting adjustment mechanism 5, independent control of the distance between the track and the corresponding extrusion roller 31 at that position is achieved to adapt to the processing requirements of semi-thawed meat blocks of different thicknesses. Furthermore, it can be customized according to the process requirements of each extrusion station.

[0043] Furthermore, a pre-treatment detection section 7 is set up in front of the extrusion processing section entrance, including a state detection mechanism 71 and a rapid additional thawing mechanism 72. The state detection mechanism 71 includes: an infrared thermal imaging detection unit 711, used to scan the temperature distribution on the surface of the meat block to determine the uniformity of the outer layer thawing; a center temperature probe detection unit 712, which uses a liftable probe to quickly measure the center temperature of the meat block, with the probe insertion depth of about 50mm (for a 100mm thick meat block); and a hardness detection unit 713, which uses a pressure sensor to detect the pressure feedback force on the surface of the meat block to assist in determining the degree of thawing.

[0044] Taking a 100mm thick pork block as an example, the control system classifies the meat block into three categories based on the detection data: Category A (qualified), with a center temperature of -5℃ to -1℃, a surface temperature of -2℃ to 2℃, and a surface indentation of 5 to 8mm, is judged to be in a semi-thawed state and meets the standard, and directly enters the extrusion processing section; Category B (slightly insufficient), with a center temperature below -5℃ but above -8℃, or a surface temperature below -2℃ but above -5℃, is judged to be slightly insufficiently thawed, and enters the rapid additional thawing mechanism 72 for short-term processing before entering the extrusion section; Category C (severely insufficient), with a center temperature below -8℃, or almost no surface indentation, is judged to be severely insufficiently thawed, and is rejected to the return line and returned to the regular thawing process for reprocessing.

[0045] like Figures 7-8 As shown, the rapid supplementary thawing mechanism 72 is located between the state detection mechanism 71 and the extrusion processing section, and is used to rapidly supplement the thawing of Class B meat blocks. This mechanism preferably adopts one or more of the following combinations: a microwave rapid thawing unit 721, which uses low-power microwaves (frequency 915MHz or 2450MHz) to briefly heat the outer layer of the meat block, with a processing time of 30-60 seconds for meat blocks with a thickness of 100mm; a warm airflow injection unit 722, which sprays warm airflow at 38℃-45℃ onto the surface of the meat block to accelerate surface heating; and a contact hot plate unit 723, where the meat block passes over a temperature-controllable hot plate surface (temperature set at 35℃-42℃), rapidly raising the outer layer temperature through heat conduction. After rapid supplementary thawing, the meat block must pass through a temperature re-inspection unit 73 again to confirm that the center temperature has risen above -5℃ and the surface temperature has risen above -2℃, reaching the semi-thawed standard before entering the extrusion section.

[0046] The core technology embodied in the operation of this device is as follows: semi-thawed meat blocks placed on a flexible conveyor belt are intermittently conveyed into each extrusion station. Once in place, the conveyor belt stops, and the extrusion rollers 31, which are under pressure and continuously rotating, act on the meat blocks. The combined force generated between the extrusion rollers 31 and the flexible conveyor belt is a combination of compressive and frictional shearing forces on the meat blocks. This combined force penetrates into the interior of the meat blocks, accelerating the breaking and melting of internal ice crystals to promote the thawing process, and squeezing out residual blood and water from the muscle tissue.

[0047] During continuous extrusion, the mixture of grease and residual blood in the meat is squeezed out and adheres to the roller surface. This mixture is continuously removed by the oil scraping mechanism 6 to prevent the accumulation of grease and residual blood from affecting subsequent extrusion. The oil scraping mechanism 6 uses an adjustable telescopic design to control the gap between itself and the roller surface, ensuring that an appropriate amount of lubricating oil film remains on the roller surface, maintaining a lubricated state for both the roller and the meat surface. This ensures the integrity of the meat surface under these working conditions, preventing surface tearing or adhesion caused by excessive friction.

[0048] Furthermore, the control system implements differentiated parameter control for meat blocks at different thawing levels at the first extrusion station. For meat blocks that have undergone rapid additional processing (i.e., the original Class B meat blocks), or meat blocks whose thawing level is at the lower limit of the acceptable range (center temperature close to -5℃) as shown by the detection data, the first extrusion station activates an extended extrusion time mode: reducing the conveyor belt speed at this station to 60%~80% of the normal speed; the extrusion rollers 31 maintain a relatively light downward pressure (70%~90% of the normal value) to avoid excessive impact on the inner core; taking a 100mm thick meat block as an example, the normal passage time through the first extrusion station is about 6~8 seconds, but after activating the extended mode, the passage time is extended to 10~14 seconds, allowing the pressure to penetrate slowly and fully promote the conduction of heat from the outer layer to the inner core.

[0049] Furthermore, a heated roller can be optionally installed at the first extrusion station. The roller is equipped with an electric heating element or a circulating hot water channel to maintain the surface temperature of the roller at 32℃~40℃. When the heated roller comes into contact with the meat block, it transfers heat to the surface of the meat block while applying extrusion pressure, further assisting the defrosting process. Taking a 100mm thick meat block as an example, the heated roller can raise the surface temperature of the meat block by 2~3℃ during a single contact.

[0050] Furthermore, the pressing process at the first extrusion station employs a progressive pressure control strategy: the extrusion roller 31 initially contacts the meat surface with a relatively small pressure (30%~40% of the target pressure). Based on the resistance data fed back by the pressure sensor, the control system determines the current hardness of the meat. If the feedback resistance is large (indicating that the core is not fully thawed), the pressure is gradually increased to 80%~90% of the target value at a slower rate (within 2~4 seconds); if the feedback resistance is moderate (indicating good thawing), the pressure is increased to the target value at a faster rate (within 1~2 seconds). This strategy effectively avoids surface damage or equipment overload caused by localized hardening of the meat.

[0051] Furthermore, the lifting adjustment mechanism 5 is configured in two structural forms: a triangular block type lifting mechanism 51 and a pallet type lifting mechanism 52. The triangular block type lifting mechanism 51 has a triangular cross-section with its inclined surface facing forward in the conveying direction of the track; the pallet type lifting mechanism 52 has a support pallet 521 with a flat support surface of a certain area at its top.

[0052] At each extrusion station, the triangular block-type lifting mechanism 51 is positioned slightly rearward in the conveyor direction (i.e., below the rear side of the extrusion roller 31), and the pallet-type lifting mechanism 52 is positioned slightly forward in the conveyor direction (i.e., below the front side of the extrusion roller 31). During operation, the two lifting mechanisms work in dynamic coordination, and their movement process is as follows: After the meat block is conveyed forward by the conveyor belt into the extrusion zone, the conveyor belt stops running, and the front end of the meat block contacts the pressing extrusion roller 31; the extrusion roller 31 presses down and continues to rotate, generating a forward frictional shear force on the surface of the meat block. At the same time, the inclined surface of the triangular block-type lifting mechanism 51 pushes the flexible conveyor belt from below, causing the conveyor belt to undergo local deformation and support the bottom of the meat block obliquely forward and upward. The pallet-type lifting mechanism 52 then lifts the conveyor belt in front to form a supporting surface. After extrusion is completed, the lifting mechanism descends and resets, the conveyor belt restarts, conveying the meat block to the next extrusion station, and then the conveyor belt stops again to enter the next extrusion cycle. Under the combined forces described above, the meat chunk is clamped in the narrow space between the rollers and the track. The thawed outer layer of soft tissue undergoes surface creep under the combined action of the roller friction and the inclined thrust transmitted through the track—that is, the surface slowly shears and slides relative to the core. Simultaneously, the entire piece of meat undergoes compression deformation under the pressure. Since the track is stationary at this time, while the extrusion rollers continue to rotate, generating forward frictional driving force, the meat chunk slowly creeps forward on the stopped track surface, causing the extrusion point to gradually move from the front end to the rear end of the meat chunk, thus subjecting the meat chunk to progressive kneading. After multi-station progressive extrusion, due to differences in roller gaps, downward pressure, and angle of action at each station, different parts of the meat chunk are subjected to extrusion treatment in different directions and intensities at different stations, ultimately achieving thorough and uniform kneading of all parts. This avoids localized over-pressure or under-pressure caused by static extrusion. Furthermore, the creeping and kneading process facilitates the continuous discharge of residual blood from multiple directions of the meat chunk, significantly improving the removal of residual blood and the uniformity of the extrusion treatment.

[0053] Furthermore, the extrusion rollers 31 are configured in two structural forms depending on the extrusion station: disc-type extrusion rollers and multi-ring extrusion rollers. The disc-type extrusion rollers are flat discs with smooth working surfaces, suitable for uniformly extruding semi-thawed meat pieces, ensuring even pressure distribution across the meat surface. The multi-ring extrusion rollers are cylindrical, with several annular protrusions spaced axially on their outer circumference. During operation, these annular protrusions create localized concentrated extrusion on the meat pieces, generating a stronger shearing and kneading effect, which is beneficial for deep kneading and the removal of residual blood. Preferably, disc-type extrusion rollers are first deployed along the conveyor belt direction for initial overall extrusion, followed by multi-ring extrusion rollers for deep kneading. The two roller forms work together to achieve a progressive extrusion processing effect from shallow to deep.

[0054] Furthermore, the frame 1 is designed as a box structure with good sealing performance, and a warm gas inlet and outlet are provided on the side wall of the frame 1. During operation, warm gas is injected into the box through the warm gas inlet, so that the semi-thawed meat pieces are simultaneously surrounded and heated by the warm gas during the compression process, further accelerating the thawing process. The warm gas is preferably food-grade clean hot air or water vapor, with the temperature range controlled between 25℃ and 45℃, which can effectively promote thawing while avoiding excessive heating of the surface of the meat pieces due to excessive temperature, thus affecting the meat quality.

[0055] Furthermore, a residual liquid collection tank is provided at the bottom of the frame 1 to collect the mixture of blood, residual blood, and grease discharged from the meat during the extrusion process. The bottom of the residual liquid collection tank is equipped with a drain port to facilitate the periodic discharge of the collected waste liquid and maintain a clean processing environment.

[0056] Furthermore, a cleaning spray mechanism is installed above the interior of the frame 1 to automatically clean the extrusion rollers 31, the flexible track body 41, and the inner wall of the box after processing. The cleaning spray mechanism can be connected to clean water or food-grade disinfectant to achieve rapid cleaning and disinfection of the equipment, meeting the hygiene requirements of food processing.

[0057] Furthermore, pressure sensors are installed at each extrusion roller 31 to monitor the pressure applied to the meat block by the extrusion roller 31 in real time. Based on the data fed back by the pressure sensors, the control system automatically adjusts the downward pressure of the swing-down driving mechanism 32 and the height of the lifting adjustment mechanism 5 to achieve closed-loop control of the extrusion pressure, ensuring that meat blocks of different batches and different degrees of freezing can obtain appropriate extrusion processing results.

[0058] Furthermore, the control system integrates the detection data from the pre-processing detection section 7 with the pressure feedback data from each extrusion station to establish a meat block status file, enabling full-process traceability. For pork blocks with a thickness of 100mm, the system presets a set of standard process parameters, including: roller gap values ​​at each station (the gap at the first station is set to 88~92mm, and the gap at the last station is set to 78~82mm), target downward pressure value, and conveyor belt speed; it also supports dynamic fine-tuning based on actual detection data to ensure the consistency and stability of processing results.

[0059] The above are merely specific embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various variations or substitutions within the technical scope disclosed in the present invention, and these should all be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A meat block thawing and residual blood removal extrusion device, used for extruding meat blocks in a semi-thawed state, characterized in that, include: Rack (1); Several sets of extrusion roller assemblies (3) are arranged inside the frame (1) and above it; each set of extrusion roller assembly (3) includes an extrusion roller (31), a pressing drive mechanism for driving the extrusion roller (31) to press down, and a rotation drive mechanism (33) for driving the extrusion roller (31) to rotate. The flexible track conveyor (4) is installed inside the frame (1) and below the extrusion roller assembly (3), and includes a flexible track body (41) made of flexible material, for carrying and conveying meat pieces through the extrusion station; A lifting adjustment mechanism (5) is disposed inside the flexible track body (41) for lifting the flexible track body (41) to adjust the distance between it and the extrusion roller (31); The compression roller (31), which is under pressure and continuously rotates, cooperates with the flexible track body (41) to generate pressure and frictional shearing force on the meat.

2. The extrusion device according to claim 1, characterized in that, The pressing drive mechanism is a swing pressing drive mechanism (32), which adopts a swing arm structure driven by a cylinder or hydraulic cylinder; the extrusion roller (31) is rotatably mounted through the extrusion roller bracket (34), and the extrusion roller bracket (34) is hinged to the frame (1).

3. The extrusion device according to claim 1, characterized in that, The flexible track conveyor (4) also includes multiple track support rollers (42) installed in the frame (1); the flexible track conveyor (4) adopts an intermittent motion control mode, the conveying stage starts to convey the meat block to the next extrusion station, and the extrusion stage stops to allow the meat block to be extruded on the stationary track.

4. The extrusion device according to claim 1, characterized in that, The lifting adjustment mechanism (5) includes a triangular block type lifting mechanism (51) and a pallet type lifting mechanism (52); the cross section of the triangular block type lifting mechanism (51) is triangular, and its inclined surface faces the front of the track conveying direction; the pallet type lifting mechanism (52) is provided with a support pallet (521) at the top.

5. The extrusion device according to claim 4, characterized in that, At each extrusion station, the triangular block lifting mechanism (51) is positioned slightly rearward in the direction of track conveying, and the pallet lifting mechanism (52) is positioned slightly forward in the direction of track conveying. During operation, the inclined surface of the triangular block lifting mechanism (51) pushes the flexible track body (41) from below to support the bottom of the meat block obliquely forward and upward, while the pallet lifting mechanism (52) lifts the flexible track body (41) from the front to form a supporting surface.

6. The extrusion device according to claim 1, characterized in that, The extrusion roller (31) includes a disc-type extrusion roller and a multi-ring extrusion roller; the disc-type extrusion roller is flat and disc-shaped with a smooth working surface; the multi-ring extrusion roller is cylindrical with several annular protrusions spaced axially on its outer circumference.

7. The extrusion device according to claim 6, characterized in that, The disc-type extrusion rollers are first laid out along the conveyor belt direction, followed by the multi-ring extrusion rollers.

8. The extrusion device according to claim 1, characterized in that, It also includes an oil scraping mechanism (6), which is located directly above each of the extrusion rollers (31) and is used to remove the mixture of grease and residual blood adhering to the surface of the rollers during the extrusion process; the oil scraping mechanism (6) controls the size of the gap between itself and the surface of the rollers through a telescopic adjustment design.

9. The extrusion device according to claim 1, characterized in that, It also includes a pre-treatment detection section (7), which is located in front of the extrusion processing section entrance and includes a status detection mechanism (71) and a rapid additional thawing mechanism (72).

10. A method for promoting thawing and removing residual blood using the compression device described in claim 1, characterized in that, Includes the following steps: The meat pieces in a semi-thawed state are placed on the flexible track body (41), and the flexible track conveyor (4) transports the meat pieces into each extrusion station in sequence. At each extrusion station, the extrusion roller (31) is driven to press down by the pressing drive mechanism, and at the same time, the extrusion roller (31) is driven to rotate continuously by the rotation drive mechanism (33), so that the extrusion roller (31) in the pressing state and continuously rotating cooperates with the flexible track body (41) to generate pressure and friction shear force on the meat block. The flexible track body (41) is lifted by the lifting adjustment mechanism (5) to adjust the distance between it and the extrusion roller (31); After being squeezed through multiple stations, the ice crystals inside the meat block break and melt to promote thawing, while the blood and residual blood remaining in the muscle tissue are squeezed out.

Images