Wet process vegetable protein meat extrusion forming die

Abstract

The utility model provides a wet process vegetable protein meat extrusion molding die, which relates to the field of vegetable protein meat extrusion molding, and comprises a main body die iron and an extrusion cavity constructed on the main body die iron; a cooling water path structure is arranged on the main body mold iron and is used for cooling the extruded protein meat when the extruded protein meat passes through the extrusion cavity; according to the present invention, the cooling water path structure is designed, such that the cooling water path structure is integrally constructed on the main body mold iron, and when the extruded protein meat passes through the extrusion cavity, the heat transfer is far better than the heat transfer of the additionally arranged cooling pipeline due to the integrated structure, such that the heat transfer efficiency of the protein meat is improved, and the product quality is improved. And a better cooling effect on the main mold iron is realized, and the extruded protein meat is cooled quickly and shaped better due to the effect.

Description

Technical Field

[0001] The utility model relates to the technical field of plant protein meat extrusion molding, in particular to a wet-process plant protein meat extrusion molding die. Background Art

[0002] Wet plant protein meat extrusion molding is the main production process of artificial meat. Among them, the wet protein extrusion expander is a common equipment for making artificial meat. It includes a barrel body, a motor, an extrusion screw, and an extrusion die head. The extrusion die head not only plays the role of extrusion molding but also plays the role of cooling the product.

[0003] Patent number CN115230158A is a kind of plant protein meat multi-fiber molding manufacturing equipment. Its extrusion die head adopts an annular cooling pipe for cooling. According to common knowledge, the structure of the mold cooling pipeline should be integrated with the mold to achieve better cooling effect.

[0004] In order to achieve a better cooling effect on the die head, the present application provides a wet-process vegetable protein meat extrusion molding die. Utility Model Content

[0005] The purpose of the utility model is to provide a wet-process vegetable protein meat extrusion molding die in view of the deficiencies in the prior art. By designing a cooling water channel structure, the cooling water channel structure is integrally constructed on the main mold iron. When the extruded protein meat passes through the extrusion cavity, due to the integrated structure, the heat transfer is far better than that of a separately arranged cooling pipeline, thereby achieving a better cooling effect on the main mold iron. This effect allows the extruded protein meat to cool down quickly and be better shaped.

[0006] To achieve the above-mentioned purpose, the utility model provides the following technical solutions: a wet-process vegetable protein meat extrusion molding die, comprising a main mold iron and an extrusion cavity, characterized in that the extrusion cavity is constructed on the main mold iron;

[0007] The main body mold iron is provided with a cooling water channel structure, which is used to cool the extruded protein meat when it passes through the extrusion cavity;

[0008] The main body mold iron is also provided with a material guiding mechanism below the extrusion cavity, which is used for guiding and exporting the long strips of protein meat.

[0009] Preferably, the extrusion chamber is connected to the feed side and is configured in a trumpet-shaped expansion shape and the other side is configured in a rectangular shape.

[0010] Preferably, the cooling water channel structure includes a main cooling channel arranged along the extrusion cavity, and a water inlet cooling channel connected to one end of the main cooling channel, and the main cooling channel is located at the other end of the water inlet cooling channel and connected to a water outlet cooling channel.

[0011] Preferably, the main cooling channel, the water inlet cooling channel and the water outlet cooling channel are all punched and opened on the main mold iron, and the mouths of the water inlet cooling channel and the water outlet cooling channel are threadedly connected with water nozzles, and the port of the main cooling channel is closed with a plug.

[0012] Preferably, the main body mold iron is constructed in a "T" shape and has mounting holes on both sides for installation.

[0013] Preferably, the material guiding mechanism comprises a roller material guiding plate having one end rotatably connected to the main mold iron, and an adjustment mechanism is provided at the bottom of the roller material guiding plate, and the adjustment mechanism is used to adjust the material guiding inclination of the roller material guiding plate compared to the main mold iron.

[0014] Preferably, the roller guide plate includes two symmetrically arranged fixed plates, multiple groups of roller rods are rotatably installed between the two fixed plates, rollers are rotatably sleeved outside the multiple groups of roller rods, and one end of the two fixed plates is rotatably installed on the front side of the main mold iron.

[0015] Preferably, the bottoms of the two fixed plates are connected and fixed with multiple groups of connecting plates, and the adjusting mechanism includes a screw rod with one end hinged to the bottom of the connecting plate and an L-shaped rod with one end rotatably mounted to the main mold iron, the screw rod slides through the short rod section of the L-shaped rod and has two adjusting nuts threadedly connected to the screw rod, and the two adjusting nuts are located on both sides of the thickness of the short rod section of the L-shaped rod.

[0016] Preferably, a receiving hopper is fixed to one end of the two fixed plates away from the main mold iron.

[0017] The beneficial effects of the utility model are:

[0018] (1) The utility model designs a cooling water channel structure so that it is integrally constructed on the main mold iron. When the extruded egg white meat passes through the extrusion cavity, due to the integral structure, the heat transfer is much better than that of a separately provided cooling pipeline, thereby achieving a better cooling effect on the main mold iron. This effect enables the extruded egg white meat to cool down quickly and be better shaped.

[0019] (2) The utility model provides a main cooling channel, a water inlet cooling channel, and a water outlet cooling channel, and the water flow direction is opposite to the direction of extruding the egg white meat, so that the cold water and the extruded egg white meat can be quickly contacted and then contacted with new cold water, so that the extruded egg white meat has a better cooling effect and is easier to shape. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 It is a schematic diagram of the three-dimensional structure;

[0021] Figure 2 It is a schematic diagram of the three-dimensional structure from another angle;

[0022] Figure 3 It is a three-dimensional half-section view of the main mold iron;

[0023] Figure 4 for Figure 1 A three-dimensional half-section view of .

[0024] In the figure: 1. Main mold iron; 2. Extrusion cavity; 3. Cooling water channel structure; 301. Main cooling channel; 302. Water inlet cooling channel; 303. Water outlet cooling channel; 304. Water nozzle; 305. Plug; 4. Material guiding mechanism; 41. Roller material guiding plate; 411. Fixed plate; 412. Roller rod; 413. Roller; 414. Connecting plate; 42. Adjusting mechanism; 421. Screw rod; 422. L-shaped rod; 423. Adjusting nut; 5. Mounting hole; 6. Material receiving hopper. DETAILED DESCRIPTION

[0025] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments of the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0026] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.

[0027] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the present utility model, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0028] Embodiment 1

[0029] like Figures 1 to 4As shown, this embodiment provides a wet-process vegetable protein meat extrusion molding die, including a main mold iron 1, an extrusion cavity 2, wherein the extrusion cavity 2 is constructed on the main mold iron 1 by wire cutting, and the main mold iron 1 is constructed in a "T" shape, with mounting holes 5 for installation on both sides; and a cooling water channel structure 3 is provided on the main mold iron 1, which is used to cool the extruded protein meat when it passes through the extrusion cavity 2; the main mold iron 1 is located below the extrusion cavity 2 and is also provided with a material guide mechanism 4, which is used to guide and export the long strip of protein meat;

[0030] The present application designs a cooling water channel structure 3 so that it is integrally constructed on the main mold iron 1. When the extruded protein meat passes through the extrusion cavity, due to the integrated structure, the heat transfer is much better than that of a separate cooling pipeline, thereby achieving a better cooling effect on the main mold iron 1. This effect allows the extruded protein meat to cool down quickly and be better shaped.

[0031] Please refer to the attached Figure 3 In this embodiment, the extrusion chamber 2 connected to the feed side is constructed in a trumpet shape and the other side is constructed in a rectangular shape. By setting one end of the extrusion chamber 2 to be in a trumpet shape, it is possible to better connect with the diffusion cover of the wet protein extrusion expander. At the same time, the other end is constructed in a rectangular shape so that the extruded protein meat can be formed into long strips, which is convenient for subsequent other processing.

[0032] Embodiment 2

[0033] like Figure 1 , Figure 3 As shown, on the basis of the above technical solution, in another embodiment of the present application, the cooling water channel structure 3 includes a main cooling channel 301 arranged along the extrusion cavity 2, and a water inlet cooling channel 302 connected to one end of the main cooling channel 301, and the main cooling channel 301 is located at the other end of the water inlet cooling channel 302 and is connected to a water outlet cooling channel 303, see the attached Figure 3 The main cooling channel 301, the water inlet cooling channel 302, and the water outlet cooling channel 303 are all drilled on the main body mold iron 1. The specific drilling method is to use a drilling machine to drill Figure 3The straight hole on the front side is then punched with the oblique hole on the back side of the main mold iron 1 by using the code block swing angle, and the oblique hole is connected to the straight hole, and finally the water inlet cooling channel 302 and the water outlet cooling channel 303 are punched respectively, and the cooling water channel structure 3 here is provided with four groups, and the mouths of the water inlet cooling channel 302 and the water outlet cooling channel 303 are both threadedly connected with a water nozzle 304, and water is input at one end of the water nozzle 304 and discharged at the other end. At the same time, the port of the main cooling channel 301 is closed with a plug 305. In addition to closing with the plug 305, the port can also be closed by welding, and the direction of water flow is opposite to that of the extruded protein meat. The present application realizes rapid contact between cold water and the extruded protein meat and then contacts with new cold water by setting the main cooling channel 301, the water inlet cooling channel 302, and the water outlet cooling channel 303, and the water flow direction is opposite to that of the extruded protein meat, so that the extruded protein meat has a better cooling effect and is easier to shape.

[0034] Embodiment 3

[0035] like Figure 2 , Figure 4 As shown, on the basis of the above technical solution, in another embodiment of the present application, the material guiding mechanism 4 includes a roller material guiding plate 41 rotatably connected to the main mold iron 1 at one end, and an adjusting mechanism 42 is provided at the bottom of the roller material guiding plate 41. The adjusting mechanism 42 is used to adjust the material guiding inclination of the roller material guiding plate 41 compared to the main mold iron 1. By setting the roller material guiding plate 41, when the employees fail to handle the long strips of extruded protein meat in time, it can be prevented from continuing to stretch and breaking and falling to the ground.

[0036] Please refer to the attached Figure 1 To Attachment Figure 4 In this embodiment, the roller guide plate 41 includes two symmetrically arranged fixed plates 411, between which multiple groups of roller rods 412 are rotatably mounted, and rollers 413 are rotatably sleeved outside the multiple groups of roller rods 412, wherein one end of the two fixed plates 411 is rotatably mounted on the front side of the main mold iron 1, see Figure 2The fixed plate 411 here is hinged and rotated with a vertical plate fixed on the main mold iron 1 through a shaft rod to realize rotational installation. At the same time, the bottoms of the two fixed plates 411 are connected and fixed with multiple groups of connecting plates 414. The adjustment mechanism 42 includes a screw rod 421 with one end hinged to the bottom of the connecting plate 414 and an L-shaped rod 422 with one end rotatably installed with the main mold iron 1. The short rod section of the L-shaped rod 422 is structured with a through hole, and the screw rod 421 slides through the through hole on the short rod section of the L-shaped rod 422 and is threadedly connected to the screw rod 421. There are two adjusting nuts 423, and the two adjusting nuts 423 are located on both sides of the thickness of the short rod section of the L-shaped rod 422. By adjusting the two adjusting nuts 423, the L-shaped rod 422 and the screw rod 421 can be made closer to or farther away from each other, thereby realizing the angle adjustment of the roller guide plate 41. In order to further prevent the long strips of extruded protein meat from falling without workers handling it, a hopper 6 is fixed to the end of the fixed plate 411 away from the main mold iron 1, and the hopper 6 can temporarily store the extruded protein meat.

[0037] Working steps

[0038] Step 1: When in use, install the mounting hole 5 on the main mold iron 1 on the wet protein extrusion expander through bolts and connect it to the diffusion cover, and then connect the water inlet cooling channel 302 and the water outlet cooling channel 303 respectively through the water nozzle 304 and the external cold water pipeline to complete the installation of the cooling water channel structure 3.

[0039] Step 2, rotate the two adjusting nuts 423, where the adjusting nuts 423 can be manually screwed, and then adjust the length between the L-shaped rod 422 and the screw rod 421, so that the fixed plate 411 rotates around its rotation point, and then adjusts the angle between the rollers 413 and the main mold iron 1, so that the long strips of protein meat can be better guided thereon and can be introduced into the receiving hopper 6.

[0040] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A wet-process vegetable protein meat extrusion molding die, comprising a main die iron and an extrusion cavity, characterized in that: The extrusion cavity is constructed on the main body mold iron; The main body mold iron is provided with a cooling water channel structure, which is used to cool the extruded protein meat when it passes through the extrusion cavity; The main body mold iron is also provided with a material guiding mechanism below the extrusion cavity, which is used for guiding and exporting the long strips of protein meat.

2. A wet-process vegetable protein meat extrusion molding die according to claim 1, characterized in that: The extrusion cavity is connected to the feeding side and is configured in a trumpet-shaped expansion shape, and the other side is configured in a rectangular shape.

3. A wet-process vegetable protein meat extrusion molding die according to claim 1, characterized in that: The cooling water channel structure comprises a main cooling channel arranged along the extrusion cavity, and a water inlet cooling channel connected to one end of the main cooling channel. The main cooling channel is located at the other end of the water inlet cooling channel and is connected to a water outlet cooling channel.

4. A wet-process vegetable protein meat extrusion molding die according to claim 3, characterized in that: The main cooling channel, the water inlet cooling channel and the water outlet cooling channel are all perforated and opened on the main body mold iron, and the mouths of the water inlet cooling channel and the water outlet cooling channel are threadedly connected with water nozzles, and the port of the main cooling channel is closed with a plug.

5. A wet-process vegetable protein meat extrusion molding die according to claim 1, characterized in that: The main body mold iron is constructed in a "T" shape and has mounting holes on both sides for installation.

6. A wet-process vegetable protein meat extrusion molding die according to claim 1, characterized in that: The material guiding mechanism comprises a roller material guiding plate having one end rotatably connected to the main mold iron, and an adjusting mechanism is arranged at the bottom of the roller material guiding plate, and the adjusting mechanism is used to adjust the material guiding inclination of the roller material guiding plate compared with the main mold iron.

7. A wet-process vegetable protein meat extrusion molding die according to claim 6, characterized in that: The roller guide plate comprises two symmetrically arranged fixed plates, between which multiple groups of roller rods are rotatably mounted, and rollers are rotatably sleeved outside the multiple groups of roller rods. One end of the two fixed plates is rotatably mounted on the front side of the main mold iron.

8. A wet-process vegetable protein meat extrusion molding die according to claim 7, characterized in that: The bottoms of the two fixed plates are connected and fixed with multiple groups of connecting plates. The adjusting mechanism includes a screw rod with one end hinged to the bottom of the connecting plate and an L-shaped rod with one end rotatably mounted to the main mold iron. The screw rod slides through the short rod section of the L-shaped rod and has two adjusting nuts threadedly connected to the screw rod. The two adjusting nuts are located on both sides of the thickness of the short rod section of the L-shaped rod.

9. A wet-process vegetable protein meat extrusion molding die according to claim 7, characterized in that: A material receiving hopper is fixed on one end of the two fixed plates away from the main mold iron.

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