Steaming equipment for industrial processing of braised pork with vinasse
By designing dynamically controlled stirring and differentiated needle-piercing treatment in the steaming equipment for braised pork belly, the problem of the flavor substances in the fermented brine being difficult to penetrate into the fatty tissue was solved, thus achieving a high-quality processing effect for braised pork belly.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- CHANGZHOU HIGHER VOCATIONAL TECH SCHOOL OF TOURISM & COMMERCE
- Filing Date
- 2026-04-09
- Publication Date
- 2026-05-08
AI Technical Summary
In the industrial processing of braised pork belly, the flavor substances of the braising liquid have difficulty penetrating into the fat tissue of the meat, resulting in the subcutaneous fat of the finished product being white in color and bland in flavor, failing to form the characteristic oily and fragrant flavor of traditional braised pork belly.
A steaming device for industrial processing of braised pork belly was designed. By setting a fixed sleeve, sliding rod frame and arc-shaped flexible blade on the rotating shaft, the stirring intensity of the broth can be dynamically controlled by the synergistic effect of the spring part and the torsion spring. The piercing depth of the metal needle is adjusted by using centrifugal force to drive the trapezoidal protrusion. Combined with the rotating shaft driven by the servo motor and the vibration mechanism, differentiated piercing treatment can be achieved to promote the penetration of flavor substances in the brine.
It effectively improves the flavor penetration depth and texture uniformity of braised pork products, resulting in reddish-brown subcutaneous fat, rich aroma of fermented meat, and tender, non-mushy meat, thus solving the technical problem of flavor substances not being able to penetrate in traditional processing.
Smart Images
Figure CN121986952A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of braised pork processing technology, specifically to a steaming device for the industrial processing of braised pork. Background Technology
[0002] Braised pork belly in fermented rice wine is a classic dish in the Jiangnan culinary culture. Its core quality characteristics lie in its "reddish-brown color, intact shape, tender texture, and rich aroma of fermented rice wine." From a food engineering perspective, its typical flavor comes from the penetration and adhesion of esters, alcohols, and trace amounts of volatile organic acids in the fermented rice wine brine during the heat processing. Its "tender and juicy" texture depends on the full hydrolysis and gelatinization of collagen in the connective tissue under long-term or high-temperature conditions. The traditional industrial processing of braised pork belly in fermented rice wine typically includes the following basic steps: trimming, cutting, and blanching the raw pork belly. After water stabilization, the meat is transferred to a marinating container and mixed with lees and seasonings. It is then left to stand and permeate at room temperature or low temperature. After the marinating process is completed, the meat is placed on a steaming tray and sent into a continuous steamer or high-pressure steamer. It is kept at a set temperature and pressure for a fixed time to allow the collagen to be fully hydrolyzed and the fat to be emulsified and separated, ultimately forming a tender and non-mushy finished product. In order to soften the skin and create a channel for flavor penetration, some production lines have added a needle-punching station before marinating, using a roller piercing device with a fixed needle spacing and needle depth to pierce the fresh meat skin.
[0003] During heat processing, the subcutaneous fat cells of the meat carcass rupture upon heating, releasing a large amount of liquid oil. This oil should ideally undergo intermolecular association and emulsification with the alcohols, esters, organic acids, and other flavor components in the brine under continuous thermal convection, forming a complex flavor system where the oil is infused with the aroma of the brine, and the brine is moistened by the oil. However, in actual industrial steaming environments, the meat carcass is placed completely still on a tray with the skin facing down and the meat facing up. Although the skin softens to some extent under heat, the overall structure remains continuous and dense. The flavor molecules in the brine can only pass through the edges of the meat carcass. The limited interface between the meat and the broth allows for passive diffusion, preventing the broth from penetrating the skin barrier and reaching the fat layer. Furthermore, the exposed surface of the meat rapidly forms a protein denaturation layer at high temperatures, further hindering the penetration of the broth from the surface inwards. Consequently, the broth cannot simultaneously replace the flavor of the fat tissue with the rendered fat, resulting in a final product with white, bland subcutaneous fat. The main aroma of the broth adheres only to the surface of the meat or dissolves in the broth, failing to truly penetrate the fat and create the characteristic oily and aromatic flavor of traditional braised pork belly. Therefore, we propose a steaming device for the industrial processing of braised pork belly. Summary of the Invention
[0004] The purpose of this invention is to provide a steaming device for the industrial processing of braised pork belly, so as to solve the problems mentioned in the background art.
[0005] To achieve the above objectives, the present invention provides the following technical solution: a steaming device for industrial processing of braised pork belly, comprising a tank for steaming pork blanks, a tank lid snapped onto the top of the tank, and a metal tray fixedly installed inside the tank by bolts, with multiple through holes on the metal tray. A rotating shaft rotatably connected to the metal tray is installed in the central area of the metal tray, and multiple fixing sleeves are fixedly installed on the rotating shaft. Each fixing sleeve has a sliding rod slidably connected to its inner wall, with one end of the sliding rod located at a fixed position. Outside the sleeve one, an extension shaft is fixedly installed at both the end of the fixed sleeve one and the end of the sliding rod frame one, and an arc-shaped flexible blade is provided between the extension shafts. A spring part one is connected between the other end of the sliding rod frame one and the inner wall of the fixed sleeve one. A limiting shaft is fixedly installed at both ends of the arc-shaped flexible blade. The limiting shaft is rotatably connected to the extension shaft. A torsion spring is connected between one of the limiting shafts and the inner wall of the corresponding extension shaft. Multiple needle-punching mechanisms for puncturing the surface of the meat blank are provided above the arc-shaped flexible blade.
[0006] Preferably, the needle-piercing mechanism includes multiple rigid rods disposed below the metal tray, each of which is fixedly mounted with multiple metal needles, and the metal needles pierce the surface of the meat blank on the metal tray through through holes. Limiting sleeves are also symmetrically disposed above the rigid rods, and the limiting sleeves are fixed in the through holes.
[0007] Preferably, guide shafts are fixedly installed at both ends of the rigid rod frame, and one end of the guide shaft passes through the bottom of the limiting sleeve and extends into its interior, wherein a return spring is connected between the guide shaft and the inner wall of the top of the limiting sleeve.
[0008] Preferably, a plurality of fixed sleeves are fixedly installed on the rotating shaft. A sliding rod frame is slidably connected to the inner wall of the fixed sleeve. One end of the sliding rod frame is located outside the fixed sleeve. A spring part is connected between the sliding rod frame and the inner wall of the fixed sleeve. A trapezoidal protrusion is fixedly installed at the end of the sliding rod frame. A force-bearing shaft is fixedly installed at the bottom of the rigid rod frame, and a ball bearing is embedded at the end of the force-bearing shaft.
[0009] Preferably, the trapezoidal protrusion is inclined on both sides.
[0010] Preferably, a servo motor is fixedly installed on the top of the can lid, and a drive shaft is fixedly installed on the output end of the servo motor. The bottom of the drive shaft is slidably connected to the top of the rotating shaft. A protective sleeve is fixedly installed on the inner wall of the top of the can lid, and the drive shaft is rotatably connected to the protective sleeve. A positioning sleeve is fixedly installed on the outer wall of the protective sleeve. A sliding sleeve is installed inside the positioning sleeve and slidably connected to its inner wall. One end of the sliding sleeve is located outside the positioning sleeve.
[0011] Preferably, one end of the sliding sleeve is also fixedly mounted with a mounting bracket, and multiple vibration mechanisms are fixedly mounted on the mounting bracket. The vibration mechanisms are used to vibrate and pat the surface of the meat blank.
[0012] Preferably, an iron panel is fixedly installed on the top of the sliding sleeve, and an electromagnet is fixedly installed on the inner wall of the top of the positioning sleeve. When the electromagnet is energized, it generates a repulsive force on the iron panel. A spring body is connected between the iron panel and the inner wall of the bottom of the positioning sleeve.
[0013] Preferably, a plurality of detachable sleeves are fixedly installed on one surface of the fixed sleeve, and each detachable sleeve has a spherical connecting rod frame that is movably connected to it installed inside, and the surface of the spherical connecting rod frame is equipped with helical blades.
[0014] Preferably, each of the arc-shaped flexible blades has multiple openings on its surface.
[0015] Compared with the prior art, the beneficial effects of the present invention are:
[0016] 1. This invention sets a fixed sleeve, a sliding rod, and an arc-shaped flexible blade on a rotating shaft, and utilizes the synergistic effect of a spring and a torsion spring to adaptively adjust the unfolding angle of the arc-shaped flexible blade as the rotating shaft speed changes. At low speeds, it maintains the maximum unfolding angle to achieve gentle stirring, while at high speeds, it maintains a smaller unfolding angle to form forced convection. This allows for dynamic control of the stirring intensity of the broth throughout the steaming process, ensuring rapid heat transfer during the setting stage and reducing flavor loss during the aroma preservation stage.
[0017] 2. This invention employs centrifugal force to drive trapezoidal protrusions, applying force to the shaft and automatically adjusting the piercing depth of the metal needles according to the rotation speed. At low speeds, the metal needles remain stationary; at medium speeds, shallow wall breaking is achieved; and at high speeds, deep piercing is completed. This allows for differentiated piercing treatment of the meat at different stages of steaming, breaking down the protein coagulation layer that hinders penetration during the shaping phase and maintaining open micropores during the aroma preservation phase. This enables the flavor substances of the fermented brine to effectively penetrate into the fat tissue, resulting in braised pork with a reddish-brown subcutaneous fat, a rich fermented aroma, and tender, non-mushy meat. Significant improvements are achieved in flavor penetration depth and texture uniformity. Attached Figure Description
[0018] Figure 1 This is a schematic diagram of the overall structure of the present invention;
[0019] Figure 2 This is a schematic diagram of the internal structure of the tank body of the present invention;
[0020] Figure 3 This is a schematic diagram showing the separation of the tank body and the tank lid structure of the present invention;
[0021] Figure 4 This is a schematic diagram of the metal tray and rotating shaft structure of the present invention;
[0022] Figure 5 This is a partial structural diagram of the present invention;
[0023] Figure 6 This is a schematic diagram of the arc-shaped flexible blade structure of the present invention;
[0024] Figure 7 This is a schematic diagram of the fixed sleeve, sliding rod frame, and arc-shaped flexible blade structure of the present invention;
[0025] Figure 8 This is a schematic diagram of the needle-punching mechanism of the present invention;
[0026] Figure 9 This is a schematic diagram of the protective sleeve, positioning sleeve, and mounting bracket structure of the present invention.
[0027] In the diagram: 1. Tank body; 2. Tank lid; 3. Metal tray; 31. Through hole; 4. Rotating shaft; 5. Fixed sleeve one; 51. Sliding rod one; 52. Extension shaft; 53. Arc-shaped flexible blade; 531. Opening; 54. Spring part one; 55. Limiting shaft; 56. Torsion spring; 6. Needle-piercing mechanism; 61. Rigid rod; 62. Metal needle; 63. Limiting sleeve; 64. Guide shaft; 65. Return spring; 66. 67. Fixed sleeve 2; 68. Sliding rod bracket 2; 69. Spring part 2; 60. Trapezoidal protrusion; 71. Force-bearing shaft; 82. Servo motor; 93. Drive shaft; 84. Protective sleeve; 85. Positioning sleeve; 86. Electromagnet; 97. Sliding sleeve; 98. Mounting bracket; 99. Vibration mechanism; 90. Iron panel; 91. Spring body; 10. Detachable sleeve; 110. Spherical connecting rod bracket; 111. Helical blade. Detailed Implementation
[0028] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0029] Please see Figure 1-9 This invention provides a technical solution: a steaming device for industrial processing of braised pork belly, combined with an attached... Figure 1 Appendix Figure 2 Appendix Figure 3 As shown; it includes a tank 1 for containing the brine and providing a sealed steaming environment. The tank 1 is made of food-grade stainless steel to ensure hygiene, safety, and corrosion resistance. An openable lid 2 is snapped onto the top of the tank 1. When closed, the lid 2, together with the tank 1, forms a sealed cavity. A sealing ring is provided between the lid 2 and the tank 1 to ensure stable pressure and temperature during steaming. Inside the tank 1, a metal tray 3 is bolted in place. The metal tray 3 holds the meat pieces to be processed, with the skin facing down and the meat facing up. The skin is positioned so that it adheres to the surface of the metal tray 3. This placement method allows the skin to directly contact the metal tray 3 during steaming, utilizing the heat conduction of the metal tray 3 to accelerate the hydrolysis and softening of collagen in the skin, while exposing the meat to the steam space above to facilitate the adhesion and penetration of the brine flavor substances. The metal tray 3 has multiple evenly distributed through holes 31, allowing the brine to penetrate into the meat. A rotating shaft 4 is installed in the central area of the metal tray 3 and is rotatably connected to it. The rotating shaft 4 extends vertically through the center of the metal tray 3, combined with the attached... Figure 4 and attached Figure 5 As shown, multiple fixed sleeves 5 are fixedly installed on the rotating shaft 4. Inside the fixed sleeve 5, a sliding rod 51 is slidably connected to its inner wall. The sliding rod 51 can slide axially along the fixed sleeve 5 under the action of centrifugal force. One end of the sliding rod 51 is located outside the fixed sleeve 5 and extends to the area close to the inner wall of the tank 1. The other end of the sliding rod 51 is connected to the inner wall of the fixed sleeve 5 by a spring part 54. The spring part 54 is a compression spring and is always in a pre-compressed state. When the rotating shaft 4 is stationary or rotating at low speed, the elastic force of the spring part 54 is greater than or equal to the centrifugal force on the sliding rod 51, and the sliding rod 51 remains in a retracted state. When the rotation speed of the rotating shaft 4 increases to a certain threshold, the centrifugal force exceeds the elastic force of the spring part 54, and the sliding rod 51 is thrown outward to achieve an extended state.
[0030] An extension shaft 52 is fixedly installed at the end of the fixed sleeve 5 and the end of the sliding rod bracket 51. An arc-shaped flexible blade 53 is provided between the two extension shafts 52. The arc-shaped flexible blade 53 is made of food-grade silicone or thermoplastic elastomer material and has good flexibility and high temperature resistance. Limiting shafts 55 are fixedly installed at both ends of the arc-shaped flexible blade 53. The limiting shafts 55 are rotatably connected to the corresponding extension shafts 52. A torsion spring 56 is connected between one of the limiting shafts 55 and the inner wall of the corresponding extension shaft 52. The torsion spring 56 is sleeved on the limiting shaft 55 and its two ends are fixedly connected to the limiting shaft 55 and the extension shaft 52 respectively. The torsion spring 56 is used to keep the arc-shaped flexible blade 53 in a constant state when there is no external force. When the arc-shaped flexible blade 53 moves in a circle with the rotating shaft 4, it can swing on the extension shaft 52 due to the action of the brine. The torsion spring 56 limits the swing angle.
[0031] Combined with appendix Figure 4-6 As shown above, when the rotating shaft 4 rotates at different speeds, the magnitude of the centrifugal force on the sliding rod 51 changes, and its extension length changes continuously accordingly, thereby changing the horizontal distance between the two extension shafts 52. This, in turn, causes the unfolding angle of the arc-shaped flexible blade 53 to change accordingly, realizing the function of adaptively adjusting the shape of the arc-shaped flexible blade 53 according to the rotation speed. Thus, at low speed, the centrifugal force is less than the elastic force of the spring part 54, and the sliding rod 51 retracts to the initial position, that is, the innermost position. The distance between the two extension shafts 52 is the smallest, and the arc-shaped flexible blade 53 maintains the maximum unfolding angle, thereby forming a large resistance to the soup to achieve a gentle stirring effect. At medium speed, the sliding rod 51 extends moderately, the distance between the two extension shafts 52 increases, the arc-shaped flexible blade 53 is stretched, and the unfolding angle decreases to a moderate level, resulting in moderate stirring intensity. At high speed, the sliding rod 51 extends significantly to the limit position, the distance between the two extension shafts 52 reaches the maximum, and the unfolding angle of the arc-shaped flexible blade 53 is the smallest. At this time, the stirring intensity is the maximum to drive the soup to form strong convection.
[0032] Combined with appendix Figure 4 Appendix Figure 5 and attached Figure 8As shown, multiple piercing mechanisms 6 for piercing the surface of the meat blank are arranged above the arc-shaped flexible blade 53. The piercing mechanisms 6 are located below the metal tray 3 and include multiple rigid rods 61. The rigid rods 61 are elongated structures, and multiple upward-extending metal needles 62 are fixedly installed on each rigid rod 61. The metal needles 62 are made of stainless steel, and the needle tips are ground into a conical shape to reduce piercing resistance. The number of metal needles 62 matches the number of through holes 31 on the tray, and their positions correspond one-to-one. The tips of the metal needles 62 can pierce the surface of the meat blank on the metal tray 3 during the upward movement. A limiting sleeve 63 is symmetrically arranged above the rigid rod 61. The limiting sleeve 63 is fixedly installed on the inner wall of the through hole 31. The limiting sleeve 63 has a cylindrical structure and its axis is set vertically. It is used to guide the lifting and lowering movement of the rigid rod 61 and prevent the rigid rod 61 from swaying during the movement. Both ends of the rigid rod 61 are fixedly installed with an upwardly extending guide shaft 64. The guide shaft 64 is integrally formed with the rigid rod 61 or is fixedly connected by threads. One end of the guide shaft 64 passes through the bottom of the limiting sleeve 63 and extends into the interior of the limiting sleeve 63. A return spring 65 is connected between the guide shaft 64 and the top inner wall of the limiting sleeve 63.
[0033] Multiple detachable sleeves 10 are fixedly mounted on the surface of the fixed sleeve 5. The detachable sleeves 10 are threaded for easy disassembly and cleaning. Each detachable sleeve 10 has a spherical connecting rod 101 internally connected to it. The end of the spherical connecting rod 101 is spherical, allowing it to be inserted into the spherical recess at the end of the detachable sleeve 10 and to swing at a certain angle. A spiral blade 102 is fixedly mounted on the surface of the spherical connecting rod 101, spiraling around its exterior. When the rotating shaft 4 drives the fixed sleeve 5 to rotate, the soup liquid impacts the spiral blade 10... 2. The fluid force generated causes the spherical connecting rod 101 to oscillate passively with the direction of the fluid. This oscillation further disturbs the surrounding flow field, promotes the microcirculation of the broth, and is conducive to the uniform distribution of the flavor substances in the broth. At the same time, the rotation and oscillation of the spiral blade 102 work together to enhance the turbulence of the broth. Each arc-shaped flexible blade 53 has multiple openings 531 on its surface. The openings 531 are evenly distributed in a circular shape on the surface of the arc-shaped flexible blade 53. When the blade rotates, the openings 531 can allow the broth to pass through the blade to form local turbulence, which reduces the rotational resistance of the blade and increases the contact efficiency between the broth and the surface of the meat.
[0034] Multiple fixed sleeves 66 are also fixedly installed on the rotating shaft 4. The axis of the fixed sleeves 66 is perpendicular to the axis of the rotating shaft 4. Inside the fixed sleeves 66, a sliding rod 67 is slidably connected to its inner wall. The sliding rod 67 is made of the same material as the sliding rod 51 and can slide horizontally along the axial direction of the fixed sleeves 66 under centrifugal force. One end of the sliding rod 67 is located outside the fixed sleeves 66 and extends towards the rigid rod 61. A spring 68 is connected between the sliding rod 67 and the inner wall of the fixed sleeves 66. The spring 68 is also a compression spring and is always in a pre-compressed state, used to drive the sliding rod 67 to reset when the centrifugal force decreases. A trapezoidal protrusion 69 is fixedly installed at the end of 7. The trapezoidal protrusion 69 is made of wear-resistant metal material and has a right trapezoidal cross-section. The two sides of the trapezoidal protrusion 69 are inclined to form a smooth slope transition. The top of the trapezoidal protrusion 69 is flat. This design allows the trapezoidal protrusion 69 to apply thrust smoothly when it comes into contact with the force-bearing component during rotation. A downwardly extending force-bearing shaft 60 is fixedly installed at the bottom of the rigid rod 61. The force-bearing shaft 60 is fixedly connected to the rigid rod 61 and its axis is set vertically. A ball bearing is embedded in the end of the force-bearing shaft 60. The ball bearing is made of bearing steel and can roll on the surface of the trapezoidal protrusion 69 to reduce frictional resistance. The ball bearing is exposed at the end of the force-bearing shaft 60 and can rotate freely.
[0035] When the rotating shaft 4 rotates, the sliding rod 67 extends outward under centrifugal force, causing the trapezoidal protrusion 69 to intersect with the position of the force-bearing shaft 60 along the circular trajectory of the rotating shaft 4. During rotation, the trapezoidal protrusion 69 contacts the ball bearing at the end of the force-bearing shaft 60 and pushes the rigid rod 61 to overcome the elastic force of the return spring 65 and move upward, thus enabling the metal needle 62 to complete one acupuncture action. After the trapezoidal protrusion 69 rotates past the force-bearing shaft 60, the return spring 65 drives the rigid rod 61 to quickly return the metal needle 62 to its original position. This cycle is repeated to achieve continuous acupuncture. This acupuncture driving method can achieve differentiated acupuncture effects depending on the rotation speed. Specifically:
[0036] When the shaft 4 is rotating at low speed, the centrifugal force is less than the elastic force of the spring part 68, the sliding rod 67 does not extend, and the trapezoidal protrusion 69 does not contact the ball bearing of the force-bearing shaft 60 during rotation, and the metal needle 62 remains stationary. When the shaft 4 is rotating at medium speed, the centrifugal force causes the sliding rod 67 to extend moderately, and the inclined surface of the trapezoidal protrusion 69 contacts the ball bearing. Because the trapezoidal protrusion 69 is inclined on both sides, the rigid rod 61 is smoothly lifted when the ball bearing rolls along the inclined surface, but the lift is small, and the metal needle 62 only rises to a low height, achieving a shallow needling effect. This shallow needling is suitable for… Used to break down the protein coagulation layer on the surface of meat blanks after it has formed, in order to open up the flavor penetration channels while avoiding excessive puncture and damage to the meat blank structure; when the rotating shaft 4 is in a high-speed rotation state, the sliding rod 67 extends to its limit position, the top plane of the trapezoidal protrusion 69 contacts the ball bearing, the rigid rod 61 is lifted to its maximum height, and the metal needle 62 penetrates the meat blank to its maximum depth. It is suitable for deep puncture of the initially shaped meat blank in the middle of steaming, in order to break down the dense layer formed by protein coagulation, to ensure that the penetration channels established in the early stage are not closed, and to open up a path for the deep penetration of flavor substances in the later stage.
[0037] A servo motor 7 is fixedly mounted on the top of the can lid 2. A downwardly extending drive shaft 71 is fixedly mounted on the output end of the servo motor 7. The bottom of the drive shaft 71 is slidably connected to the top of the rotating shaft 4. Specifically, a keyway and keyway fit can be used, that is, the top of the rotating shaft 4 is provided with external keyways, and the bottom of the drive shaft 71 is provided with matching internal keyways. When the can lid 2 is closed, the drive shaft 71 automatically inserts into the rotating shaft 4 and achieves circumferential fixation. When the can lid 2 is opened, the drive shaft 71 separates from the rotating shaft 4. This connection method facilitates the opening and closing operation of the can lid 2 while ensuring the reliability of power transmission. A protective sleeve 8 is fixedly mounted on the inner wall of the top of the can lid 2. The protective sleeve 8 has a cylindrical structure and extends towards... The protective sleeve 8 is made of stainless steel. The drive shaft 71 passes through the protective sleeve 8 and is rotatably connected to it. The protective sleeve 8 protects and guides the drive shaft 71, preventing it from wobbling during rotation. A positioning sleeve 81 is fixedly installed on the outer wall of the protective sleeve 8. The positioning sleeve 81 is fixedly connected to or integrally formed with the protective sleeve 8. A sliding sleeve 9 is installed inside the positioning sleeve 81 and slidably connected to its inner wall. The sliding sleeve 9 has a circular sleeve structure and can slide axially within the positioning sleeve 81. One end of the sliding sleeve 9 is located outside the positioning sleeve 81 and extends towards the area above the metal tray 3. The end is also fixedly mounted with a mounting bracket 91, on which multiple vibration mechanisms 92 are fixedly mounted. The vibration mechanisms 92 are used to descend to contact the surface of the meat blank and perform vibration and beating actions on the meat portion when needed. Each vibration mechanism 92 contains a miniature vibration motor or piezoelectric ceramic plate, which can generate high-frequency micro-amplitude vibrations when energized. It should be noted that the vibration mechanism 92 is a common technical means for those skilled in the art, and therefore this invention has not described it in detail. An iron panel 93 is fixedly mounted on the top of the sliding sleeve 9, and an electromagnet 82 is fixedly mounted on the inner wall of the top of the positioning sleeve 81. The electromagnet 82 has a ring structure, and when energized, it vibrates against the iron panel. Plate 93 generates a repulsive force, thereby driving the sliding sleeve 9 to extend downward. A spring body 94 is connected between the iron plate 93 and the bottom inner wall of the positioning sleeve 81. The vibration mechanism 92 can be controlled to contact the surface of the meat blank as needed during the steaming process, applying flexible vibration to the meat. This vibration can keep the micro-channels formed by puncture open, preventing the needle holes from closing due to the elastic recovery of the meat blank itself. On the other hand, it generates micro-circulation inside the meat blank, promoting the radial diffusion of the brine that has penetrated into it, while avoiding uneven penetration caused by long-term static placement. The vibration parameters can be adjusted according to the state of the meat blank.
[0038] Specifically, in the actual processing of braised pork belly, the workers first place the pre-treated pork pieces on a metal tray 3 with the skin facing down and the meat facing up, ensuring that the skin is tightly attached to the surface of the metal tray 3 and the meat is exposed above. The pork pieces are evenly distributed in a single layer on the metal tray 3 to avoid mutual compression. Then, the lid 2 is closed onto the tank body 1. During the closing process, the keyway at the bottom of the drive shaft 71 and the key teeth at the top of the rotating shaft 4 are engaged, establishing a reliable transmission connection between the servo motor 7 and the rotating shaft 4. At the same time, the sealing ring between the lid 2 and the tank body 1 is compressed to form a sealed cavity. The servo motor 7 is started, and the rotating shaft 4 is controlled to rotate at different speeds at different stages according to the preset processing curve, realizing differentiated processing at different stages. In the initial stage of steaming... When the rotating shaft 4 is in a low-speed rotation state, the centrifugal force on the sliding rod 51 is less than the elastic force of the spring part 54. The sliding rod 51 remains in a retracted state, and the arc-shaped flexible blade 53 maintains its maximum unfolding angle under the action of the torsion spring 56, gently stirring the soup at the bottom of the tank 1, promoting the initial mixing of the brine and the soup and distributing the heat evenly. At the same time, due to the low stirring intensity, the surface disturbance of the soup is small, which helps to reduce the initial volatilization of the brine flavor substances. At this stage, the centrifugal force on the sliding rod 67 is also less than the elastic force of the spring part 68. The sliding rod 67 does not extend, the trapezoidal protrusion 69 does not contact the force-bearing shaft 60, and the metal needle 62 remains stationary, avoiding excessive piercing before the meat is softened, which could lead to tissue tearing or damage to the integrity of the meat.
[0039] As steaming progresses into the middle stage of shaping, the internal temperature of the meat blank gradually rises, proteins begin to denature and coagulate, collagen gradually hydrolyzes, and the overall structure of the meat blank tends to stabilize. Based on real-time monitoring data, when the meat blank is determined to have reached the predetermined shaping threshold, the rotating shaft 4 switches to high-speed rotation. The high-speed rotation time is designed to be 5-8 seconds. Under the action of strong centrifugal force, the sliding rod 51 extends significantly to its limit position, and the arc-shaped flexible blade 53 is flattened into an almost straight plate shape, forming a strong shear force on the broth. This drives the broth to form forced convection within the tank 1, making the heat distribution rapid and even. The process is delivered to all parts of the meat blank, accelerating the hydrolysis of collagen and the emulsification of fat. At the same time, the sliding rod 67 extends significantly under the action of centrifugal force, and the top plane of the trapezoidal protrusion 69 contacts the ball bearing at the end of the force-bearing shaft 60, pushing the rigid rod 61 to drive the metal needle 62 to rise to its maximum height, performing deep needle piercing on the meat blank. At this time, the protein coagulation layer on the surface of the meat blank has been formed. The deep needle piercing breaks through the coagulation layer's obstruction to penetration, ensuring that the brine can enter the interior of the meat blank through the needle hole channel. At the same time, the needle piercing depth reaches the subcutaneous fat layer, opening a path for the brine to enter the fat tissue.
[0040] After entering the aroma preservation stage, the meat blank has basically completed its shaping. It is necessary to reduce the steaming temperature and pressure to minimize the volatilization of the fermented aroma. The rotating shaft 4 switches to a medium-speed rotation, and the rotation time still needs to be designed. It should be noted that under normal conditions, the rotating shaft 4 always rotates at a low speed. The sliding rod 1 51 extends moderately, and the curved flexible blade 53 unfolds at a moderate angle, maintaining moderate but not excessive stirring of the broth to reduce the loss of fermented aroma compounds. The sliding rod 2 67 extends moderately, and the inclined surface of the trapezoidal protrusion 69 contacts the ball bearing, pushing the rigid rod 61 to drive the metal needle 62 to perform shallow needle piercing. At this time, the solidified layer formed on the surface of the meat blank is moderately broken, and the fermented aroma compounds can pass through... The micropores continuously penetrate into the meat blank, and because the needle penetration depth is shallow, it does not damage the overall structural integrity of the meat blank, nor does it cause excessive fat loss. During the rotation of the arc-shaped flexible blade 53, the detachable sleeve 10 on the surface of the fixed sleeve 5 moves synchronously with the rotating shaft 4. The broth exerts a force on the spiral blade 102, causing the spherical connecting rod frame 101 to oscillate passively. This oscillation further disturbs the surrounding flow field, promotes the microcirculation of the broth, and keeps the flavor substances of the brine evenly distributed in the broth. The openings 531 on the surface of the arc-shaped flexible blade 53 create local turbulence when the broth passes through the blade, increasing the contact efficiency between the broth and the surface of the meat blank, while reducing the rotational resistance of the blade and reducing energy consumption.
[0041] Throughout the steaming process, the electromagnet 82 can be energized periodically according to the condition of the meat blank and the needs of the processing stage. The electromagnet 82 applies a repulsive force to the iron panel 93, driving the sliding sleeve 9 to lower the mounting bracket 91, so that the vibration mechanism 92 contacts the surface of the meat, and performs gentle vibration and tapping on the meat. The tapping frequency and intensity can be precisely controlled by adjusting the energizing sequence and current of the electromagnet 82. On the one hand, the vibration and tapping keep the micro-channels formed by the piercing of the metal needle 62 open, preventing the meat blank from closing due to its own elastic recovery. On the other hand, it generates microcirculation inside the meat blank, promoting the radial diffusion of the brine that has penetrated into it, so that the flavor substances can... The meat is more evenly distributed inside the meat blank; after the electromagnet 82 is de-energized, the spring body 94 drives the sliding sleeve 9 to reset, and the vibration mechanism 92 separates from the meat blank, avoiding surface damage caused by prolonged contact; furthermore, through the above design, the present invention enables differentiated and time-adaptive physical treatment of the meat blank during the steaming process, allowing the flavor substances of the fermented brine to effectively penetrate into the fat layer, solving the technical problem that the aroma of fermented brine cannot penetrate into the fat in traditional processing, while ensuring the shaping effect and tender texture of the meat blank. The final product of fermented braised pork has a reddish-brown subcutaneous fat, a rich aroma of fermented brine, and tender and non-mushy meat, achieving significant improvements in flavor penetration depth and texture uniformity.
[0042] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.
[0043] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A steaming equipment for industrial processing of braised pork belly, characterized in that, The container includes a tank (1) for steaming meat blanks, a lid (2) snapped onto the top of the tank (1), and a metal tray (3) fixedly installed inside the tank (1) by bolts. Multiple through holes (31) are provided on the metal tray (3). A rotating shaft (4) is installed in the central area of the metal tray (3) and is rotatably connected to it. Multiple fixing sleeves (5) are also fixedly installed on the rotating shaft (4). Each fixing sleeve (5) has a sliding rod (51) slidably connected to its inner wall. One end of the sliding rod (51) is located outside the fixing sleeve (5). The end of the fixing sleeve (5) and the sliding rod (51) are connected to each other. (51) is fixedly installed with an extension shaft (52) at each end, and an arc-shaped flexible blade (53) is provided between the extension shafts (52). A spring part (54) is connected between the other end of the sliding rod frame (51) and the inner wall of the fixed sleeve (5). A limiting shaft (55) is fixedly installed at both ends of the arc-shaped flexible blade (53). The limiting shaft (55) is rotatably connected to the extension shaft (52). A torsion spring (56) is connected between one of the limiting shafts (55) and the inner wall of the corresponding extension shaft (52). A plurality of needle-punching mechanisms (6) for puncturing the surface of the meat blank are provided above the arc-shaped flexible blade (53).
2. The steaming equipment for industrial processing of braised pork belly according to claim 1, characterized in that: The needle-piercing mechanism (6) includes multiple rigid rods (61) arranged below the metal tray (3). Multiple metal needles (62) are fixedly installed on each rigid rod (61), and the metal needles (62) pierce the surface of the meat blank on the metal tray (3) through the through hole (31). Limiting sleeves (63) are also symmetrically arranged above the rigid rods (61), and the limiting sleeves (63) are fixed in the through hole (31).
3. The steaming equipment for industrial processing of braised pork belly according to claim 2, characterized in that: The rigid rod (61) is fixedly installed with guide shafts (64) at both ends, and one end of the guide shaft (64) passes through the bottom of the limiting sleeve (63) and extends into its interior. A return spring (65) is connected between the guide shaft (64) and the inner wall of the top of the limiting sleeve (63).
4. The steaming equipment for industrial processing of braised pork belly according to claim 3, characterized in that: Multiple fixed sleeves (66) are fixedly installed on the rotating shaft (4). A sliding rod frame (67) is slidably connected to the inner wall of the fixed sleeve (66). One end of the sliding rod frame (67) is located outside the fixed sleeve (66). A spring part (68) is connected between the sliding rod frame (67) and the inner wall of the fixed sleeve (66). A trapezoidal protrusion (69) is fixedly installed at the end of the sliding rod frame (67). A force-bearing shaft (60) is fixedly installed at the bottom of the rigid rod frame (61), and a ball bearing is embedded at the end of the force-bearing shaft (60).
5. The steaming equipment for industrial processing of braised pork belly according to claim 4, characterized in that: The trapezoidal protrusion (69) is inclined on both sides.
6. The steaming equipment for industrial processing of braised pork belly according to claim 1, characterized in that: A servo motor (7) is fixedly installed on the top of the can lid (2), and a drive shaft (71) is fixedly installed on the output end of the servo motor (7). The bottom of the drive shaft (71) is slidably connected to the top of the rotating shaft (4). A protective sleeve (8) is fixedly installed on the inner wall of the top of the can lid (2), and the drive shaft (71) is rotatably connected to the protective sleeve (8). A positioning sleeve (81) is fixedly installed on the outer wall of the protective sleeve (8). A sliding sleeve (9) is installed inside the positioning sleeve (81) and slidably connected to its inner wall. One end of the sliding sleeve (9) is located outside the positioning sleeve (81).
7. The steaming equipment for industrial processing of braised pork belly according to claim 6, characterized in that: One end of the sliding sleeve (9) is also fixedly installed with a mounting bracket (91), and multiple vibration mechanisms (92) are fixedly installed on the mounting bracket (91). The vibration mechanisms (92) are used to vibrate and pat the surface of the meat blank.
8. The steaming equipment for industrial processing of braised pork belly according to claim 7, characterized in that: An iron panel (93) is fixedly installed on the top of the sliding sleeve (9), and an electromagnet (82) is fixedly installed on the inner wall of the top of the positioning sleeve (81). The electromagnet (82) is energized to generate a repulsive force on the iron panel (93). A spring body (94) is connected between the iron panel (93) and the inner wall of the bottom of the positioning sleeve (81).
9. The steaming equipment for industrial processing of braised pork belly according to claim 1, characterized in that: The fixed sleeve (5) has a plurality of detachable sleeves (10) fixedly installed on its surface, and each of the detachable sleeves (10) has a spherical connecting rod frame (101) movably connected to it installed inside, and a spiral blade (102) is installed on the surface of the spherical connecting rod frame (101).
10. The steaming equipment for industrial processing of braised pork belly according to claim 1, characterized in that: Each of the arc-shaped flexible blades (53) has multiple openings (531) on its surface.