A hand-shredded beef jerky production device and its production process

Abstract

This invention relates to the field of food processing equipment technology, and discloses a production device and process for hand-shredded beef jerky, including a meat slicer, a kneading assembly, a drying assembly, a fryer, an oil-scraping machine, a vacuum packaging machine, and a sterilizer. The kneading assembly has a kneading chamber under negative pressure and a suspended frame. Eccentric cams with staggered phase angles push the meat strips in a wave-like motion to squeeze out moisture, releasing pressure to create a siphon rebound effect, allowing the atomized marinade to penetrate deeply. The suspended frame uses springs to vertically avoid obstructions, protecting the physical structure of the meat. The drying assembly uses outward-expanding grooves to guide the rollers and sliders outward, and piercing needles straighten the meat strips. When the meat shrinks due to hot air dehydration, the sliders overcome elasticity and slide inward. This invention replaces traditional long-term kneading with mechanical pushing and siphoning, shortening the marinating cycle and preventing meat fiber breakage. The drying process provides adaptive flexible tension to the meat strips, adapting to size reduction and preventing curling, achieving a straight and well-shaped jerky.

Description

Technical Field

[0001] This invention relates to the field of food processing equipment technology, specifically to a hand-shredded beef jerky production device and its production process. Background Technology

[0002] Hand-shredded beef jerky is a type of meat product. The industrial processing includes steps such as thawing and trimming raw materials, cutting into strips, marinating, hot air drying and dehydration, cooking and frying, and vacuum packaging and sterilization. With the large-scale development of the food industry, how to use assembly line equipment to achieve efficient operation while ensuring the unique unidirectional muscle fiber structure and hand-shredded texture of beef jerky is a key element in the design of related production equipment and processes.

[0003] In the existing production process of hand-shredded beef jerky, the marinating process usually uses a conventional vacuum tumbler to tumble and stir the meat strips in the tank, or the meat strips are placed in a marinating tank for a long time to statically soak, so that the marinade gradually penetrates into the meat strips. In the subsequent drying process, the marinated meat strips are directly laid flat on the mesh conveyor chain, or suspended inside the drying chamber by hooks, and the moisture of the material is removed by circulating hot air, so that the meat strips are gradually dehydrated and hardened.

[0004] However, traditional processing equipment and processes have limitations in actual production. Conventional vacuum tumbling or static soaking takes a long time, resulting in a longer production cycle. Furthermore, prolonged tumbling, stirring, and collision can cause physical damage or even breakage to the muscle fibers on the surface of the meat strips, affecting the integrity of the fibers. At the same time, during the hot air drying stage, as moisture is lost, the meat strip tissue will shrink longitudinally. Traditional flat laying or hanging methods lack mechanical constraints, causing the meat strips to twist, curl, and entangle during shrinkage, resulting in disordered internal fibers that cannot maintain a straight state, affecting the hand-tear quality of the finished product. If a completely rigid clamp is used to tightly fix the two ends of the meat strips, the shrinkage force generated during dehydration will directly tear the meat fibers, making it difficult to guarantee the stability of the equipment's processing quality. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a hand-shredded beef jerky production device and its production process, which solves the problems of long marinating time and damage to meat fibers during the existing hand-shredded beef jerky processing, as well as the problem of fiber curling, tangling, or rigid tearing caused by dehydration and shrinkage of meat strips during the hot air drying stage.

[0006] To achieve the above objectives, the present invention provides the following technical solution: The first aspect of this invention provides a production apparatus for hand-shredded beef jerky, including a meat slicer. A kneading component is provided on one side of the meat slicer. The kneading component is used to knead and squeeze the sliced ​​beef strips in a forward direction under negative pressure, and utilizes the rebound siphon effect to promote deep penetration of the marinade. A drying component is provided on the other side of the kneading component. The drying component is used to dehydrate the marinated meat strips with hot air, and applies an adaptive tension force when the meat hardens due to dehydration to prevent the meat fibers from curling and achieve straight shaping. A fryer is provided on one side of the drying component, an oil-spinning machine is provided on one side of the fryer, a vacuum packaging machine is provided on the other side of the oil-spinning machine, and a sterilization pot is provided on one side of the vacuum packaging machine.

[0007] Preferably, the kneading assembly includes a vacuum transition chamber, the top of which is connected to an external vacuum pump via a pipe. A first conveyor belt is rotatably connected inside the vacuum transition chamber. A vibration motor is fixedly connected inside the vacuum transition chamber and is located below the first conveyor belt for dispersing the meat strips. A kneading chamber is fixedly connected to one side of the vacuum transition chamber. A second conveyor belt is fixedly connected inside the kneading chamber and rotatably connected inside the kneading chamber. Multiple V-shaped groove plates are fixedly connected to the outer side of the second conveyor belt. A suspended frame is slidably connected inside the kneading chamber. Multiple sets of rotating rods are rotatably connected inside the suspended frame. An eccentric cam is fixedly connected to the outer periphery of the multiple sets of rotating rods. A drive structure is provided on the inner side of the suspended frame.

[0008] Preferably, the drive structure includes a first sprocket, and multiple first sprockets are rotatably connected to the inside of the kneading chamber. The multiple first sprockets are fixedly connected to multiple sets of rotating rods. A first chain is provided between each of the multiple first sprockets. A first motor is fixedly connected to the outside of the suspended frame. The output end of the first motor is fixedly connected to one end of one of the rotating rods. The phase angles of the eccentric cams on the multiple rotating rods are staggered in sequence to form a continuous wave-shaped transmission trajectory along the conveying direction of the second conveyor belt.

[0009] Preferably, a guide plate is fixedly connected inside the kneading chamber, and a collection box is provided inside the kneading chamber for collecting the marinated meat strips. A first spring is fixedly connected to the top of the suspended frame, and the other end of the first spring is fixedly connected inside the kneading chamber.

[0010] Preferably, a rubber pad is fitted to the inner wall of the V-shaped groove plate, and a silicone ring is fitted around the outer periphery of the eccentric cam. The rubber pad and silicone ring are used to prevent damage to the meat strips.

[0011] Preferably, a marinade box is fixedly connected above the kneading chamber, a conveying pump is fixedly connected above the kneading chamber, the conveying pump is fixedly connected to the kneading chamber through a pipe, and a diversion pipe is fixedly connected above the kneading chamber, the diversion pipe is fixedly connected to the conveying pump through a pipe.

[0012] Preferably, the kneading chamber is fixedly connected to multiple nozzles, which are connected to the diversion pipe. When the eccentric cam presses on the meat strip, it squeezes out the water between the meat fiber pores. When the pressure is released instantaneously at the trough position, the negative pressure environment inside the kneading chamber causes the meat strip to siphon and rebound. At this time, the nozzle atomizes the marinade liquid and sprays it onto the surface of the meat strip.

[0013] Preferably, the drying assembly includes a base, with two sets of second sprockets rotatably connected inside the base. A second chain is provided on the outer side of each of the two sets of second sprockets. A second motor is fixedly connected to the outer side of the base, with one of the second sprockets on one side fixedly connected to the second motor. An outwardly expanding groove is formed inside the base, with the groove distributed along the material travel direction, narrow at the inlet and outlet ends and wide in the middle drying section. Multiple fixed seats are fixedly connected to the outer side of each of the two sets of second chains. A first slider is slidably connected inside each of the multiple fixed seats. A roller is rotatably connected to the bottom of the first slider, and the roller is slidably connected inside the outwardly expanding groove. A second slider is slidably connected inside the fixed seat. A second spring is fixedly connected between the second slider and the first slider. A piercing needle is fixedly connected to one side of the second slider.

[0014] Preferably, the drying assembly further includes a drying chamber, which is fixedly connected above the base. Windproof curtains are provided on both sides of the drying chamber. Multiple sets of fans are fixedly connected to the top of the drying chamber. Heating tubes are fixedly connected inside the drying chamber and are located below the fans.

[0015] A second aspect of the present invention also provides a process for producing hand-shredded beef jerky, the process comprising the following steps: S1. Select beef raw materials from qualified suppliers, and control the thawing room temperature to not exceed 21°C. The thawing time should not exceed 24 hours in winter and 16 hours in summer. After removing inferior parts such as tendons and skin, send the beef into the meat cutter and cut it into long strips along the muscle fibers. At the same time, prepare the marinade according to the ingredient requirements and add it to the marinade box for later use. S2. Control the temperature of the marinating room to be within 0 to 4°C; send the cut meat strips into the vacuum transition chamber, and after being straightened by the high-frequency vibration of the vibration motor, they fall precisely into the V-shaped groove plate of the second conveyor belt inside the kneading chamber; The vacuum pump is started to evacuate the chamber to a high negative pressure state of -80kPa to -90kPa. The first motor is started. Due to the staggered phase angles of the eccentric cams on the multiple rotating rods, the continuous wave-shaped transmission trajectory pushes the meat strips along the muscle texture, forcibly squeezing out the pore moisture. When the cam rotates away and reaches the trough position to release the pressure, the high negative pressure environment in the chamber causes the meat to produce an instantaneous siphon rebound effect. At this time, the nozzle simultaneously atomizes and sprays the marinade liquid onto the surface of the meat, so that the marinade liquid is instantly absorbed into the depth of the fibers to complete the efficient marinating. S3. Insert both ends of the marinated meat strips into the piercing needles on both sides of the drying assembly; start the fan and heating tube to control the temperature inside the drying chamber at 70 to 85°C. The second motor is started to drive the chain drive, and the rollers then enter the middle wide section of the outward expansion groove, forcibly expanding outward and driving the second slider to pull the first slider through the second spring, keeping the meat strip straight and taut; during the air drying and dehydration process of 4 to 6 hours, when the shrinkage force generated by the hardening of the meat is greater than the tension of the second spring, the first slider overcomes the elastic force and slides inward to give way, so that the meat strip is always in a straight state and prevents the fibers from being pulled and curled; S4. After the air-drying is completed, the meat strips are straight and hard strips that are removed from the piercing needle. After being cut into standard short sections, they are sent to the fryer for high-temperature cooking. Then they are sent to the oil-removing machine to remove excess oil from the surface. After cooling, they are mixed with or not mixed with seasoning according to the flavor requirements of the product. S5. The mixed finished product is sent into the vacuum packaging machine for inner packaging vacuum sealing, and then sent into the sterilizer for sterilization. S6. Clean and dry the sterilized outer packaging bags to complete the final packaging process; finally, conduct critical control point inspections in accordance with national food safety standards, and store and sell the products after passing the inspections.

[0016] This invention provides a device and process for producing hand-shredded beef jerky. It offers the following advantages: 1. This invention uses a kneading component to apply wave-shaped mechanical pressure to meat strips under negative pressure by using eccentric cams with staggered phase angles. This squeezes out the moisture between the pores of the meat fibers. When the eccentric cams detach from the surface of the meat strips, the meat fibers physically rebound and generate an internal pressure difference under negative pressure. At this time, the nozzles simultaneously spray atomized marinade, allowing the marinade to penetrate directly into the deep fibers. This structure replaces the traditional long-term tumbling and static soaking process, shortening the marinating cycle while avoiding the problem of meat fiber breakage caused by prolonged physical tumbling, thus improving the efficiency of marinade penetration.

[0017] 2. This invention, by setting up a drying component, uses an outward-expanding chute to guide the rollers to move the slider outward, straightening the meat strips fixed on the puncture needles. During the hot air dehydration process, when the longitudinal contraction force generated by the hardening of the meat strips exceeds the tension of the second spring, the meat strips forcefully pull the sliders to overcome the elastic force and slide inward. This mechanical structure adapts to the size reduction of the meat strips during dehydration, providing a constant flexible tension force for the meat strips throughout the drying cycle, preventing the meat fibers from knotting and curling due to shrinkage, and also avoiding rigid stretching that breaks the fibers, thus achieving a flat and shaped jerky.

[0018] 3. This invention provides a vertical clearance capability for the cam pressing structure by setting a suspended frame inside the kneading chamber and connecting a first spring to the top of the suspended frame. When the equipment encounters meat strips that are thick or of uneven size, the suspended frame slides upward under the reaction force of the meat strips and compresses the first spring, automatically reducing the pressing depth. Combined with the silicone ring on the outside of the cam and the rubber pad supporting the meat strips, this design avoids excessive squeezing and crushing of thicker meat blocks by a purely rigid mechanism, and improves the equipment's compatibility with different batches of raw materials. Attached Figure Description

[0019] Figure 1 This is a perspective view of the present invention; Figure 2 This is a schematic diagram of the internal structure of the kneading assembly of the present invention; Figure 3 This is a schematic diagram of the chassis structure of the present invention; Figure 4 This is a schematic diagram of the internal structure of the base of the present invention; Figure 5 This is a schematic diagram of the base structure of the present invention; Figure 6 For the present invention Figure 5 Enlarged view of point A in the middle; Figure 7 This is a schematic diagram of the fixing base structure of the present invention.

[0020] The components include: 1. Meat slicer; 2. Kneading assembly; 201. Vacuum transition chamber; 202. First conveyor belt; 203. Vibrating motor; 204. Kneading chamber; 205. Second conveyor belt; 206. V-groove plate; 207. Suspended frame; 208. Rotating rod; 209. Eccentric cam; 210. First sprocket; 211. First chain; 212. First motor; 213. First spring; 214. Guide plate; 215. Collection box; 3. Drying assembly; 301. 302. Base; 303. Second sprocket; 304. Second chain; 305. Second motor; 306. Outwardly expanding slide; 307. Fixed seat; 308. First slider; 309. Roller; 310. Second spring; 311. Second slider; 312. Puncture needle; 313. Drying oven; 4. Fryer; 5. Oil sludge remover; 6. Vacuum packaging machine; 7. Sterilizer; 8. Marinade box; 9. Conveyor pump; 10. Diverter pipe; 11. Nozzle; 12. Fan; 13. Heating tube. Detailed Implementation

[0021] The technical solutions in 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.

[0022] Please see the appendix Figure 1 To be continued Figure 7 This invention provides a hand-shredded beef jerky production device, including a meat slicer 1. A kneading component 2 is provided on one side of the meat slicer 1. The kneading component 2 is used to knead and squeeze the cut beef strips in a forward direction under negative pressure, and to promote the deep penetration of the marinade by utilizing the rebound siphon effect. A drying component 3 is provided on the other side of the kneading component 2. The drying component 3 is used to dehydrate the marinated meat strips with hot air, and to apply an adaptive tension force when the meat becomes dehydrated and hardened and generates shrinkage force, so as to prevent the meat fibers from curling and achieve straight shaping. A fryer 4 is provided on one side of the drying component 3. An oil-spinning machine 5 is provided on one side of the fryer 4. A vacuum packaging machine 6 is provided on the other side of the oil-spinning machine 5. A sterilization pot 7 is provided on one side of the vacuum packaging machine 6.

[0023] Specifically, the initial raw materials enter the meat cutter 1 via a conveyor belt. A multi-blade meat cutter is selected. This equipment uses multiple sets of rotating blades to cut large pieces of beef into uniform strips along the muscle fibers, providing standardized materials for subsequent processing.

[0024] The cut beef strips are fed into the kneading assembly 2. The interior of the kneading assembly 2 is set to a negative pressure environment. At this time, the fiber pores of the beef strips expand due to the decrease in external air pressure. During the operation of the mechanism, mechanical pressure is applied to the beef strips along the fiber direction. When the pressure is mechanically released, the meat fibers return to their original shape and generate a rebound siphon effect. The marinade in the environment directly penetrates into the meat fibers through this pressure difference, completing the filling of the marinade.

[0025] After marinating, the meat strips are transferred to the drying unit 3 for dehydration. The hot air system blows water onto the surface of the meat strips to dehydrate them. As moisture is lost, the meat strip tissue hardens and generates longitudinal shrinkage tension. The mechanical structure of the drying unit 3 forms a mechanical resistance to this shrinkage force, providing a constant adaptive tension force. When the shrinkage rate of the meat strips changes, the tensioning structure undergoes a corresponding physical displacement, keeping the meat strips in a straight and stretched state throughout the hot air drying cycle and preventing the meat fibers from knotting and curling.

[0026] After being shaped, the hard jerky enters the fryer 4, which is a continuous mesh belt fryer. It travels through constant-temperature edible oil for high-temperature cooking.

[0027] After maturation, the material is lifted by the conveyor belt and falls into the oil-scraping machine 5. The centrifugal oil-scraping machine is selected. The machine's motor drives the drum to rotate at high speed, using centrifugal force to remove and throw off the oil adhering to the surface of the dried meat, thereby reducing the oil content of the finished product.

[0028] After the meat is degreased, it is transported to vacuum packaging machine 6. A double-chamber vacuum packaging machine is selected. Through vacuuming and heat sealing processes, the material is sealed in an air-isolated packaging bag.

[0029] After packaging, the products are stacked into sterilizer 7. A water bath high-temperature and high-pressure sterilizer is used. The products undergo heat penetration treatment through a set temperature and pressure curve to kill pathogenic and spoilage bacteria inside the packaging, thus completing the entire production process.

[0030] Please see the appendix Figure 2 and attached Figure 3In a preferred embodiment of the present invention, the kneading assembly 2 includes a vacuum transition chamber 201. The top of the vacuum transition chamber 201 is connected to an external vacuum pump via a pipe. A first conveyor belt 202 is rotatably connected inside the vacuum transition chamber 201. A vibration motor 203 is fixedly connected inside the vacuum transition chamber 201, located below the first conveyor belt 202 for dispersing the meat strips. A kneading chamber 204 is fixedly connected to one side of the vacuum transition chamber 201. A second conveyor belt 205 is fixedly connected inside the kneading chamber 204 and rotatably connected inside the kneading chamber 204. A plurality of V-shaped groove plates 206 are fixedly connected to the outer side of the second conveyor belt 205. A suspension frame 207 is slidably connected inside the kneading chamber 204. The internal structure of the suspended frame 207 has multiple rotating rods 208 connected to it. The outer periphery of the multiple rotating rods 208 is fixedly connected to an eccentric cam 209. The inner side of the suspended frame 207 is provided with a drive structure, which includes a first sprocket 210. There are multiple first sprockets 210 and they are rotatably connected to the inner side of the kneading chamber 204. The multiple first sprockets 210 are fixedly connected to the multiple rotating rods 208. A first chain 211 is provided between the multiple first sprockets 210. A first motor 212 is fixedly connected to the outer side of the suspended frame 207. The output end of the first motor 212 is fixedly connected to one end of one of the rotating rods 208. The phase angles of the eccentric cams 209 on the multiple rotating rods 208 are staggered in sequence to form a continuous wave-shaped transmission trajectory along the conveying direction of the second conveyor belt 205. A guide plate 214 is fixedly connected inside the kneading chamber 204. A collection box 215 is installed inside the kneading chamber 204 to collect the marinated meat strips. A first spring 213 is fixedly connected to the top of the suspended frame 207, and the other end of the first spring 213 is fixedly connected to the inside of the kneading chamber 204. A rubber pad is fitted to the inner wall of the V-shaped groove plate 206. A silicone ring is fitted around the outer periphery of the eccentric cam 209. The rubber pad and silicone ring are used to prevent damage to the meat strips. A marinade box 8 is fixedly connected above the kneading chamber 204. A conveyor is fixedly connected above the kneading chamber 204. Pump 9, conveying pump 9 and kneading chamber 204 are fixedly connected by pipes. A diversion pipe 10 is fixedly connected above kneading chamber 204. The diversion pipe 10 and conveying pump 9 are fixedly connected by pipes. Multiple nozzles 11 are fixedly connected inside kneading chamber 204. Multiple nozzles 11 are connected to diversion pipe 10. When eccentric cam 209 presses on meat strip, it squeezes out the water between the pores of meat fibers. When the pressure is released at the trough position, it causes the meat strip to siphon and rebound in combination with the negative pressure environment inside kneading chamber 204. At this time, the nozzles 11 atomize the marinade liquid and spray it onto the surface of the meat strip.

[0031] Specifically, an external vacuum pump, a rotary vane vacuum pump, is used to quickly extract air from the sealed cavity. The vacuum transition chamber 201 is evacuated through a pipeline to create a negative pressure environment. The meat strips cut by the preceding equipment fall onto the first conveyor belt 202 inside the vacuum transition chamber 201. As the first conveyor belt 202 moves forward, the vibration motor 203 installed below, a three-phase asynchronous vibration motor, provides high-frequency mechanical excitation force to vibrate the belt surface, causing the stacked and sticky meat strips to disperse and flatten.

[0032] After being dispersed, the meat strips enter the kneading chamber 204 along the first conveyor belt 202 and fall into the V-shaped groove plate 206 on the surface of the running second conveyor belt 205. The rubber pads attached to the inner wall of the V-shaped groove plate 206 provide bottom support for the meat strips.

[0033] The first motor 212 is a horizontal gear reducer motor. After starting, the output end drives the connected rotating rod 208 to rotate. The power is transmitted synchronously to all the rotating rods 208 inside the suspension frame 207 through the meshing of multiple first sprockets 210 and first chain 211. The rotating rods 208 drive the eccentric cams 209 fixedly connected to the outer periphery to rotate synchronously. Since the phase angles of the eccentric cams 209 installed on the coaxial and adjacent rotating rods 208 are staggered in sequence, the silicone rings sleeved on the outer periphery of the eccentric cams 209 form a wave-shaped downward pressing trajectory along the conveying direction when running.

[0034] When the eccentric cam 209 reaches the crest position, the outer silicone ring presses downwards on the meat strips inside the V-shaped groove plate 206, reducing the gaps between meat fibers through mechanical extrusion and expelling moisture from the pores. When it comes into contact with larger or thicker meat strips, the suspended frame 207 is subjected to an upward reaction force, and the whole unit slides upwards within the kneading chamber 204 and compresses the top first spring 213. This generates vertical displacement to reduce the pressing force. Combined with the action of the silicone ring and rubber pad, this prevents rigid extrusion from damaging the physical structure of the meat strips.

[0035] When the eccentric cam 209 rotates to the trough position, the silicone ring detaches from the surface of the meat strip, the external pressure is released, and the meat fibers undergo physical rebound. Under the action of the negative pressure environment inside the kneading chamber 204, an inward pressure difference is formed inside the meat strip. In the synchronous state, the conveying pump 9, which is a cam rotor pump, is used to stably convey food liquid with a certain viscosity. The marinade liquid in the marinade box 8 is drawn out and pumped into the diversion pipe 10. Then it is atomized and sprayed out through multiple nozzles 11. The atomized marinade liquid contacts the surface of the meat strip and penetrates into the pores of the meat fibers under the action of pressure difference to complete the fixed-point feeding.

[0036] After absorbing the marinade, the meat strips are transported to the end of the equipment by the second conveyor belt 205 and are guided into the collection box 215 by the guide plate 214.

[0037] Please see the appendix Figure 4 To be continued Figure 7 In a preferred embodiment of the present invention, the drying assembly 3 includes a base 301, two sets of second sprockets 302 are rotatably connected inside the base 301, and a second chain 303 is provided on the outer side of each of the two sets of second sprockets 302. A second motor 304 is fixedly connected to the outer side of the base 301, and one side of the second sprocket 302 is fixedly connected to the second motor 304. An outwardly expanding groove 305 is opened inside the base 301. The outwardly expanding groove 305 is distributed along the material travel direction with a trajectory that is narrow at the inlet and outlet ends and wide in the middle drying section. Multiple fixed seats 306 are fixedly connected to the outer side of each of the two sets of second chains 303. Multiple fixed seats 306 are slidably connected to a first slider 307. The bottom of the first slider 307 is rotatably connected to a roller 308. The roller 308 is slidably connected inside the outwardly expanding groove 305. A second slider 310 is slidably connected inside the fixed seat 306. A second spring 309 is fixedly connected between the second slider 310 and the first slider 307. A puncture needle 311 is fixedly connected to one side of the second slider 310. The drying assembly 3 also includes a drying box 312. The drying box 312 is fixedly connected above the base 301. Windproof curtains are provided on both sides of the drying box 312. Multiple fans 12 are fixedly connected to the top of the drying box 312. A heating tube 13 is fixedly connected inside the drying box 312. The heating tube 13 is located below the fans 12.

[0038] Specifically, the second motor 304 is a geared motor used to output low-speed, high-torque power to drive the chain to run smoothly. The output shaft of the second motor 304 drives the fixedly connected second sprocket 302 to rotate. The two sets of second sprockets 302 drive the two sets of second chains 303 to rotate synchronously inside the base 301. The second chains 303 drive the multiple fixed seats 306 fixedly connected on the outside to move synchronously.

[0039] At the material feeding end, the roller 308 is located in the narrow section of the track of the outward expansion groove 305, and the piercing needles 311 on both sides are closely spaced. The two ends of the marinated meat strip are inserted and fixed on the corresponding piercing needles 311 on both sides.

[0040] The meat strips pass through the baffle curtain and enter the drying chamber 312 as the second chain 303 rotates. The baffle curtain is used to prevent the airflow inside the drying chamber 312 from exchanging heat with the outside air, thus reducing heat loss. The fan 12 at the top of the drying chamber 312 is a high-temperature resistant long-shaft centrifugal fan, which is used to create forced air convection inside the chamber. After starting, it blows the airflow towards the heating tube 13 below. The finned stainless steel electric heating tube generates heat energy after being powered on, which heats the air flowing through it. The heated air continuously blows air onto the meat strips, evaporating surface and shallow moisture.

[0041] As the fixed seat 306 enters the drying section along the material's travel direction, the trajectory of the outward-expanding chute 305 changes from narrow to wide. The roller 308, which is fitted inside the outward-expanding chute 305, is physically squeezed by the inner wall of the track and moves laterally outward. The roller 308 drives the first slider 307 to slide outward inside the fixed seat 306. The movement of the first slider 307 applies a stretching effect to the second spring 309. The second spring 309 transmits the mechanical tension to the second slider 310, causing the piercing needle 311 connected to the second slider 310 to expand to both sides and straighten the meat strip laterally.

[0042] During the hot air drying process, the meat strips dehydrate and harden, generating longitudinal shrinkage force. When the shrinkage force of the meat fibers exceeds the tension limit set by the second spring 309, the meat strips pull the piercing needle 311 and the second slider 310 to overcome the elastic force of the second spring 309 and slide towards the center of the base 301. This mechanical displacement adapts to the reduction in the size of the meat strips, avoiding rigid fixation that could cause the meat fibers to break, while maintaining the straightness of the meat strips during the dehydration process.

[0043] At the end of the drying process, the fixed seat 306 moves with the second chain 303 to the discharge end, and the hardened and shaped meat strips are removed from the piercing needle 311.

[0044] This invention also provides a process for producing hand-shredded beef jerky, the process including the following steps: S1. Select qualified suppliers with relevant qualifications to provide beef as raw materials, conduct raw material acceptance, place the raw materials in the thawing room, and control the thawing room temperature to not exceed 21℃. The thawing time should not exceed 24 hours in winter and 16 hours in summer. After thawing, manually remove defective parts such as fat, tendons, and skin, and send the trimmed beef into the meat slicer 1. The multiple sets of rotating blades inside the meat slicer 1 cut the large pieces of beef into long strips of uniform size along the direction of the muscle fibers. At the same time, carry out the ingredient preparation process, prepare the marinade according to the ingredient requirements, control the amount of food additives within the required range, and add the prepared marinade to the marinade box 8 for later use.

[0045] S2. Control the temperature of the marinating room to be between 0 and 4°C. Feed the cut strips of meat into the first conveyor belt 202 in the vacuum transition chamber 201 of the kneading assembly 2. Start the vibration motor 203 to apply high-frequency mechanical vibration to the first conveyor belt 202, causing the sticky and stacked meat strips to disperse and flatten. The dispersed meat strips enter the kneading chamber 204 and fall into the V-shaped groove plate 206 on the second conveyor belt 205. Start the external vacuum pump to evacuate the kneading chamber 204 to establish a negative pressure of -80kPa to -90kPa. Start the first motor 212 to drive the multiple rotating rods 208 and the eccentric cams 209 with staggered phase angles to rotate. The silicone ring on the outer side of the eccentric cam 209 forms a continuous wave-shaped downward pressing trajectory along the material conveying direction, mechanically squeezing the meat strips in the groove, reducing the gaps between meat fibers and expelling moisture. As the eccentric cam 209 rotates to the trough position, the external pressure is released, and the meat fibers undergo physical rebound, generating an inward pressure difference under negative pressure. At this time, the conveying pump 9 draws the liquid from the marinating tank 8 to the diversion pipe 10, and sprays the marinating liquid atomized onto the surface of the meat strips through the nozzle 11. Under the action of pressure difference, the marinating liquid directly penetrates into the meat fibers. This mechanical penetration method replaces the traditional tumbling process of 1 hour and resting for 12 hours, completing the deep marinating.

[0046] S3. The marinated meat strips are inserted and fixed at both ends onto the piercing needles 311 at both ends of the drying assembly 3. The fan 12 at the top of the drying chamber 312 and the internal heating tube 13 are started to control the temperature inside the drying chamber 312 at 70 to 85°C, creating downward hot air convection. The second motor 304 is started, driving the second chain 303 to move the fixed seat 306 backward. When the fixed seat 306 enters the middle wide section of the outer expansion groove 305 of the base 301, the roller 308 is guided by the track to move outward, causing the first slider 307 to move. The position of the first slider 307... The second spring 309 is stretched, and the second spring 309 drives the second slider 310 and the piercing needle 311 to expand outward through the pulling force, applying a lateral stretching force to straighten the meat strip. The air drying and dehydration process lasts for 4 to 6 hours. During this period, the surface of the meat strip becomes dehydrated and hardens and generates a longitudinal contraction force. When the contraction force value is greater than the tension limit set by the second spring 309, the meat strip forcibly pulls the piercing needle 311 and the second slider 310 to overcome the elastic force and slide inward. During this sliding process, the second spring 309 continuously provides an outward mechanical pull force to compensate for the physical reduction in the size of the meat strip and restrict the curling of the meat fibers.

[0047] S4. At the end of the drying process, the fixed seat 306 moves to the narrowing section of the outward expansion chute 305, the mechanical tension is released, and the shaped meat strips are removed from the piercing needle 311. They are then cut into standard short segments and sent into the oil tank of the fryer 4 for high-temperature cooking in constant-temperature edible oil. The cooked material falls into the drum of the oil-slinging machine 5. The machine motor drives the drum to rotate at high speed, using centrifugal force to remove the oil adhering to the surface of the meat, reducing the oil content. The de-oiled material is then physically cooled and may be mixed with or not mixed with ingredients according to the product flavor requirements.

[0048] S5. The cooled or mixed finished product is conveyed to the worktable of the vacuum packaging machine 6. Through the vacuuming and heat-sealing process, the material is sealed in an air-isolated inner packaging bag. Then, the packaged products are stacked into the sterilizer 7 and heat-penetrated according to the set temperature and pressure curve to kill the bacteria inside the packaging.

[0049] S6. After sterilization, the outer packaging bags of the products are cleaned and the moisture on the packaging surface is dried by airflow. Then, the packaging process is completed by packing the bags into boxes. Before leaving the warehouse, key control points are set up, and the products are inspected in accordance with national food safety standards. After passing the inspection, the finished products are stored in the warehouse and finally arranged for sale.

[0050] 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 hand-shredded beef jerky production device, comprising a meat slicer (1), characterized in that, The meat slicer (1) is provided with a kneading component (2) on one side. The kneading component (2) is used to knead and squeeze the cut beef strips in a forward direction under negative pressure, and to promote the deep penetration of the marinade by using the rebound siphon effect. The kneading component (2) is provided with a drying component (3) on the other side. The drying component (3) is used to dehydrate the marinated meat strips with hot air, and to apply adaptive tension when the meat becomes hard and shrinks due to dehydration, so as to prevent the meat fibers from curling and achieve straight shaping. The drying component (3) is provided with a fryer (4) on one side. The fryer (4) is provided with an oil-spinning machine (5) on one side. The oil-spinning machine (5) is provided with a vacuum packaging machine (6) on one side. The vacuum packaging machine (6) is provided with a sterilizing pot (7) on the other side.

2. The hand-shredded beef jerky production device according to claim 1, characterized in that, The kneading assembly (2) includes a vacuum transition chamber (201), the top of which is connected to an external vacuum pump via a pipe. A first conveyor belt (202) is rotatably connected inside the vacuum transition chamber (201). A vibration motor (203) is fixedly connected inside the vacuum transition chamber (201). The vibration motor (203) is located below the first conveyor belt (202) and is used to disperse the meat strips. A kneading chamber (204) is fixedly connected to one side of the vacuum transition chamber (201). A second conveyor belt (205) is fixedly connected inside the kneading chamber (204). The second conveyor belt (205) is rotatably connected inside the kneading chamber (204). Multiple V-shaped groove plates (206) are fixedly connected to the outside of the second conveyor belt (205). A suspended frame (207) is slidably connected inside the kneading chamber (204). Multiple sets of rotating rods (208) are rotatably connected inside the suspended frame (207). An eccentric cam (209) is fixedly connected to the outer periphery of the multiple sets of rotating rods (208). A drive structure is provided on the inner side of the suspended frame (207).

3. The hand-shredded beef jerky production device according to claim 2, characterized in that, The drive structure includes a first sprocket (210), which is rotatably connected to the inside of the kneading chamber (204). The first sprockets (210) are fixedly connected to a plurality of rotating rods (208). A first chain (211) is provided between the multiple first sprockets (210). A first motor (212) is fixedly connected to the outside of the suspended frame (207). The output end of the first motor (212) is fixedly connected to one end of one of the rotating rods (208). The phase angles of the eccentric cams (209) on the multiple rotating rods (208) are staggered in sequence to form a continuous wave-shaped transmission trajectory along the conveying direction of the second conveyor belt (205).

4. The hand-shredded beef jerky production device according to claim 2, characterized in that, A guide plate (214) is fixedly connected inside the kneading chamber (204), and a collection box (215) is provided inside the kneading chamber (204) for collecting marinated meat strips. A first spring (213) is fixedly connected to the top of the suspension frame (207), and the other end of the first spring (213) is fixedly connected inside the kneading chamber (204).

5. The hand-shredded beef jerky production device according to claim 4, characterized in that, A rubber pad is fitted to the inner wall of the V-shaped groove plate (206), and a silicone ring is fitted around the outer periphery of the eccentric cam (209). The rubber pad and silicone ring are used to prevent damage to the meat strips.

6. The hand-shredded beef jerky production device according to claim 5, characterized in that, A marinade box (8) is fixedly connected above the kneading chamber (204), and a conveying pump (9) is fixedly connected above the kneading chamber (204). The conveying pump (9) is fixedly connected to the kneading chamber (204) through a pipe. A diversion pipe (10) is fixedly connected above the kneading chamber (204), and the diversion pipe (10) is fixedly connected to the conveying pump (9) through a pipe.

7. The hand-shredded beef jerky production device according to claim 6, characterized in that, Multiple nozzles (11) are fixedly connected inside the kneading chamber (204). The multiple nozzles (11) are connected to the diversion pipe (10). When the eccentric cam (209) presses on the meat strip, it squeezes out the water between the meat fiber pores. When the pressure is released instantaneously at the trough position, it works in conjunction with the negative pressure environment inside the kneading chamber (204) to make the meat strip produce a siphon rebound. At this time, the nozzles (11) atomize the marinade liquid and spray it onto the surface of the meat strip.

8. The hand-shredded beef jerky production device according to claim 1, characterized in that, The drying assembly (3) includes a base (301), inside which two sets of second sprockets (302) are rotatably connected. A second chain (303) is provided on the outer side of each of the two sets of second sprockets (302). A second motor (304) is fixedly connected to the outer side of the base (301), with one side of the second sprocket (302) fixedly connected to the second motor (304). An outward-expanding groove (305) is provided inside the base (301). The outward-expanding groove (305) is distributed along the material travel direction with a narrow inlet / outlet end and a wide drying section in the middle. The two sets of second chains... Multiple fixing seats (306) are fixedly connected to the outer side of the strip (303). A first slider (307) is slidably connected inside the multiple fixing seats (306). A roller (308) is rotatably connected to the bottom of the first slider (307). The roller (308) is slidably connected inside the outer expansion groove (305). A second slider (310) is slidably connected inside the fixing seat (306). A second spring (309) is fixedly connected between the second slider (310) and the first slider (307). A puncture needle (311) is fixedly connected to one side of the second slider (310).

9. The hand-shredded beef jerky production device according to claim 8, characterized in that, The drying assembly (3) also includes a drying box (312), which is fixedly connected above the base (301). Both sides of the drying box (312) are provided with windproof curtains. Multiple sets of fans (12) are fixedly connected to the top of the drying box (312). A heating tube (13) is fixedly connected inside the drying box (312), and the heating tube (13) is located below the fan (12).

10. The production process of hand-shredded beef jerky, characterized in that, Using the hand-shredded beef jerky production apparatus according to any one of claims 1-9, the production process includes the following steps: S1. Select beef raw materials provided by qualified suppliers, control the thawing room temperature to not exceed 21℃, and the thawing time in winter should not exceed 24 hours and in summer should not exceed 16 hours; after removing the fat, tendons and skin and other defective parts, send them into the meat cutter (1) and cut them into long strips along the direction of muscle fibers; at the same time, prepare the marinade according to the ingredient requirements and add it to the marinade box (8) for later use. S2. Control the temperature of the marinating room to be within 0 to 4°C; send the cut meat strips into the vacuum transition chamber (201), and after being straightened by the high-frequency vibration of the vibration motor (203), they fall precisely into the V-shaped groove plate (206) of the second conveyor belt (205) inside the kneading chamber (204); The vacuum pump is started to evacuate the chamber to a high negative pressure state of -80kPa to -90kPa. The first motor (212) is started. Due to the phase angle of the eccentric cam (209) on the multiple rotating rods (208), the continuous wave-shaped transmission trajectory pushes the meat strip along the muscle texture, forcibly squeezing out the pore moisture. When the cam turns away and reaches the trough position to release the pressure instantly, the high negative pressure environment in the chamber causes the meat to produce an instantaneous siphon rebound effect. At this time, the nozzle (11) simultaneously atomizes and sprays the marinade liquid onto the surface of the meat, so that the liquid is instantly sucked into the depth of the fiber to complete the efficient marinating. S3. Insert both ends of the marinated meat strips into the piercing needles (311) on both sides of the drying assembly (3); start the fan (12) and heating tube (13) to control the temperature inside the drying box (312) at 70 to 85°C. The second motor (304) is started to drive the chain drive, and the roller (308) enters the middle wide section of the outward expansion groove (305), forcibly expanding outward and driving the second slider (310) to pull the first slider (307) through the second spring (309), so that the meat strip is straight and taut; during the air drying and dehydration process of 4 to 6 hours, when the shrinkage force generated by the hardening of the meat is greater than the pulling force of the second spring (309), the first slider (307) overcomes the elastic force and slides inward to give way, so that the meat strip is always in a straight state and prevents the fibers from being pulled and curled; S4. After the meat strips are dried, they are straight and hard strips that are removed from the piercing needle (311). After being cut into standard short sections, they are sent to the fryer (4) for high-temperature cooking. Then they are sent to the oil remover (5) to remove excess oil from the surface. After cooling, they are mixed with or not mixed with ingredients according to the flavor requirements of the product. S5. The mixed finished product is sent into the vacuum packaging machine (6) for inner packaging vacuum sealing, and then sent into the sterilizer (7) for sterilization. S6. Clean and dry the sterilized outer packaging bags to complete the final packaging process; finally, conduct critical control point inspections in accordance with national food safety standards, and store and sell the products after passing the inspections.

Images