Vacuum tumbling and pickling device for poultry carcasses

Abstract

The utility model relates to the technical field of food processing, in particular to a vacuum tumbling and pickling device for poultry carcasses. The technical problems that a traditional carcass pickling device often depends on manual smearing and long-time placement, the method is time-consuming and labor-consuming, pickling materials are difficult to uniformly permeate, and the taste, the texture and the water-retaining property of a final product are influenced are solved. According to the technical scheme, the vacuum tumbling and pickling device for the poultry carcasses comprises a mounting base. According to the poultry carcass pickling device, the smearing assembly and the rolling assembly are arranged, the rolling assembly drives poultry carcasses to rotate and roll up and down, pickling agents are smeared on the poultry carcasses through the smearing assembly, and in the process, the kneading and pressing assembly can further promote movement of the carcasses and simulate the manual massage effect; the pickling agent can penetrate into each part of the meat more deeply, so that the problems that the traditional pickling method often depends on manual smearing and long-time placement, time and labor are wasted, and uniform penetration of the pickling material is difficult to guarantee are solved.

Description

Technical Field

[0001] The utility model relates to the technical field of food processing, in particular to a poultry carcass vacuum tumbling and marinating device. Background Art

[0002] In the early meat pickling process, in order to make the marinade better penetrate into the deep layers of the meat, a longer pickling time and manual massage were required. The vacuum tumbling and kneading pickling technology accelerates the penetration process of the marinade in a vacuum environment through mechanized tumbling and kneading actions, greatly shortening the pickling time.

[0003] Traditional carcass marinating equipment often relies on manual application and long-term placement. This method is not only time-consuming and labor-intensive, but also makes it difficult to ensure uniform penetration of the marinade, affecting the taste, texture and water retention of the final product. In addition, bacteria and other microorganisms are easily introduced during manual operation. Especially in large-scale production, it is difficult to ensure that each link meets high standards of hygiene requirements, increasing food safety risks.

[0004] Therefore, for the above-mentioned poultry carcass marinating device, traditional marinating techniques are usually used, which are based on manual application and long-term static standing, facing the challenges of low efficiency and high labor intensity. This approach makes it difficult to ensure that the seasoning liquid is evenly distributed inside the meat, thereby affecting the taste, structure and water holding properties of the finished product. In addition, the intervention of manual operations can easily introduce microorganisms into the process. Especially in a large-scale production environment, it becomes particularly difficult to maintain high hygiene standards in each link, which undoubtedly aggravates the existence of food safety risks and urgently needs to be resolved to improve the use scenarios of poultry carcass marinating devices. Utility Model Content

[0005] In order to overcome the common poultry carcass marinating devices, they often rely on manual application and long-term placement. This method is not only time-consuming and labor-intensive, but also difficult to ensure uniform penetration of the marinade, affecting the taste, texture and water retention of the final product. In addition, bacteria and other microorganisms are easily introduced during manual operation. Especially in large-scale production, it is difficult to ensure that each link meets high standards of hygiene requirements, increasing the risk of food safety.

[0006] The technical scheme of the utility model is: a poultry carcass vacuum rolling and kneading marinating device, comprising a mounting base, a marinating cylinder is mounted on the upper end face of the mounting base, a cover plate is mounted on the left end face of the marinating cylinder, a sealing assembly is mounted on the cover plate, an exhaust pump is fixedly mounted on the outer side of the marinating cylinder, a kneading assembly is arranged on the inner side of the cover plate, a smearing assembly is mounted on the cover plate, a fixed plate one is fixedly arranged on the right end face of the marinating cylinder, an inner plate is fixedly arranged on the inner side of the fixed plate one, a rolling assembly is mounted on the fixed plate one, the sealing assembly comprises a sealing cover and a sealing ring, the rolling assembly comprises a rotating motor, a driving gear, a driven gear, a poultry carcass fixed roller and a connecting rod, the smearing assembly comprises a marinating agent box, a cavity mounting plate, a transport pipeline and a brush, and the kneading assembly comprises a fixed plate two and a kneading column.

[0007] Preferably, by providing a smearing component and a rolling component, the rolling component drives the poultry carcass to rotate and roll up and down, and the marinade is smeared on the poultry carcass through the smearing component. In this process, the kneading component and other components will further promote the movement of the carcass, simulating the effect of manual massage, so that the marinade can penetrate more deeply into every part of the meat, so as to solve the problem that traditional marinating methods often rely on manual smearing and long-term placement, which is not only time-consuming and labor-intensive, but also difficult to ensure uniform penetration of the marinade, affecting the taste, texture and water retention of the final product. The sealing component and the exhaust pump can make the marinating cylinder in a vacuum environment, so that it is not easy to introduce bacteria and other microorganisms during operation, so as to solve the problem that bacteria and other microorganisms are easily introduced during manual operation, especially in large-scale production, it is difficult to ensure that each link meets high standards of hygiene requirements, increasing food safety risks.

[0008] Preferably, two handles are fixedly provided on the left end face of the cover plate, and a sealing cover is fixedly provided on the right end face of the cover plate, and a sealing ring is installed on the inner side of the sealing cover. When the poultry carcass needs to be fixed on the poultry carcass fixing roller, the cover plate is firstly pulled out of the pickling barrel by the handles, and the pickling barrel can be opened, and the poultry carcass can be fixed on the poultry carcass fixing roller. When closed, the sealing cover and the sealing ring can make the pickling barrel in a sealed state.

[0009] Preferably, a rotating handle is installed on the cover plate, and a rotating disk is fixedly provided on the right end surface of the rotating handle. The user can rotate the rotating handle to drive the rotating disk to rotate.

[0010] Preferably, a rotating motor is fixedly provided on the right end face of the fixed plate 1, a driving gear is fixedly provided on the output end of the rotating motor, a plurality of driven gears are provided on the outer side of the driving gear, and starting the rotating motor can drive the driving gear to rotate, and the driving gear will drive the driven gear to rotate.

[0011] Preferably, the driving gear and the driven gear are meshingly connected, a poultry carcass fixing roller is fixedly provided on the left end face of the driven gear, one end of a connecting rod is fixedly provided on the right end face of the driven gear, and the other end of the connecting rod is mounted on the inner plate through a bearing structure. The driven gear drives the poultry carcass fixing roller to rotate, thereby achieving the effect of rotating the poultry carcass in the marinating cylinder.

[0012] Preferably, a pickling agent box is fixedly provided on the inner side of the rotating disk, a cavity mounting plate is fixedly provided on the inner side of the rotating disk, a transport pipe is installed on the cavity mounting plate, and a brush is installed on the lower end surface of the cavity mounting plate. Brine, spices, phosphates and other pickling agents can be placed in the pickling agent box, and the pickling agent will be transported into the transport pipe through the output pump in the pickling agent box. The transport pipe transports the pickling agent into the cavity mounting plate, and the pickling agent will flow onto the surface of the brush through the gap between the cavity mounting plate and the brush mounting hole.

[0013] Preferably, a second fixing plate is fixedly arranged on the inner side of the rotating disk, a kneading column is fixedly arranged on the inner side of the second fixing plate, and a supporting leg is fixedly arranged on the lower end surface of the mounting base. The rotating disk can drive the smearing assembly and the kneading assembly to rotate around the outer side of the rolling assembly. The smearing assembly can smear the marinade on the poultry carcass, and the kneading assembly can perform soft pressure on the poultry carcass to simulate the effect of manual massage. The marinade will be more evenly absorbed by the meat under the physical effect, so that the marinade can penetrate deeper into every part of the meat.

[0014] Beneficial effects of the utility model:

[0015] 1. By setting a smearing component and a rolling component, the rolling component drives the poultry carcass to rotate and roll up and down. The marinade is smeared on the poultry carcass through the smearing component. In this process, the kneading component and other components will further promote the movement of the carcass, simulating the effect of manual massage, so that the marinade can penetrate deeper into every part of the meat, so as to solve the problem that the traditional marinating method often relies on manual smearing and long-term placement. This method is not only time-consuming and labor-intensive, but also difficult to ensure uniform penetration of the marinade, affecting the taste, texture and water retention of the final product. The sealing component and the exhaust pump can make the marinating cylinder in a vacuum environment, so that it is not easy to introduce bacteria and other microorganisms during the operation, so as to solve the problem that bacteria and other microorganisms are easily introduced during manual operation, especially in large-scale production, it is difficult to ensure that each link meets high standards of hygiene requirements, which increases the risk of food safety;

[0016] 2. By setting a start-up rotating motor, the driving gear can be driven to rotate, and the driving gear will drive the driven gear to rotate, and the driven gear will drive the fixed roller of the poultry carcass to rotate, so as to achieve the effect of the poultry carcass rotating in the pickling cylinder. Brine, spices, phosphates and other pickling agents are placed in the pickling agent box, and the pickling agent will be transported into the transportation pipeline through the output pump in the pickling agent box. The transportation pipeline transports the pickling agent into the cavity mounting plate, and the pickling agent will flow on the surface of the brush through the gap between the cavity mounting plate and the brush mounting hole. Rotating the rotating disk can drive the smearing component and the kneading component to rotate around the outside of the rolling component. The smearing component can smear the pickling agent on the poultry carcass, and the kneading component can softly press the poultry carcass to simulate the effect of manual massage. The pickling agent will be more evenly absorbed by the meat under the physical effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 What is shown is a three-dimensional structural schematic diagram of a poultry carcass vacuum tumbling and marinating device of the utility model;

[0018] Figure 2 What is shown is a schematic diagram of a split three-dimensional cross-sectional structure of a poultry carcass vacuum tumbling and marinating device of the utility model;

[0019] Figure 3 Shown is a schematic diagram of a three-dimensional installation structure of a poultry carcass vacuum tumbling and marinating device where a kneading component is located;

[0020] Figure 4 What is shown is a schematic diagram of the three-dimensional cross-sectional installation structure of a rolling assembly of a poultry carcass vacuum tumbling and marinating device of the utility model;

[0021] Figure 5 Shown is a schematic diagram of the three-dimensional installation structure of a rotating handle and a rotating disk of a poultry carcass vacuum tumbling and marinating device of the utility model.

[0022] In the figure: 1. mounting base; 2. supporting legs; 3. cover plate; 4. sealing assembly; 5. handle; 6. fixing plate 1; 7. rolling assembly; 8. exhaust pump; 9. smearing assembly; 10. pickling cylinder; 11. kneading assembly; 12. inner plate; 13. rotating handle; 14. rotating disk; 401. sealing cover; 402. sealing ring; 701. rotating motor; 702. driving gear; 703. driven gear; 704. poultry carcass fixing roller; 705. connecting rod; 901. pickling agent box; 902. cavity mounting plate; 903. transport pipe; 904. brush; 1101. fixing plate 2; 1102. kneading column. DETAILED DESCRIPTION

[0023] The utility model is further described below in conjunction with the accompanying drawings and embodiments.

[0024] See also Figure 1-5 The utility model provides an embodiment: a poultry carcass vacuum rolling and kneading marinating device, comprising a mounting base 1, a marinating cylinder 10 is mounted on the upper end surface of the mounting base 1, a cover plate 3 is mounted on the left end surface of the marinating cylinder 10, a sealing assembly 4 is mounted on the cover plate 3, a kneading assembly 11 is arranged on the inner side of the cover plate 3, a smearing assembly 9 is mounted on the cover plate 3, a fixing plate 6 is fixedly arranged on the right end surface of the marinating cylinder 10, an inner plate 12 is fixedly arranged on the inner side of the fixing plate 6, a rolling assembly 7 is mounted on the fixing plate 6, the sealing assembly 4 comprises a sealing cover 401 and a sealing ring 402, the rolling assembly 7 comprises a rotating motor 701, a driving gear 702, a driven gear 703, a poultry carcass fixed roller 704 and a connecting rod 705, the smearing assembly 9 comprises a marinating agent box 901, a cavity mounting plate 902, a transport pipe 903 and a brush 904, and the kneading assembly 11 comprises a fixing plate 1101 and a kneading column 1102.

[0025] See also Figure 1-5 In this embodiment, two handles 5 are fixedly provided on the left end surface of the cover plate 3, and a sealing cover 401 is fixedly provided on the right end surface of the cover plate 3. A sealing ring 402 is installed on the inner side of the sealing cover 401. When the poultry carcass needs to be fixed on the poultry carcass fixing roller 704, the cover plate 3 is firstly pulled out of the pickling cylinder 10 through the handle 5, and the pickling cylinder 10 can be opened to fix the poultry carcass on the poultry carcass fixing roller 704. When closed, the sealing cover 401 and the sealing ring 402 can make the pickling cylinder 10 in a sealed state. A rotating handle 13 is installed on the cover plate 3, and a rotating disk 14 is fixedly provided on the right end surface of the rotating handle 13. The user rotates the rotating handle 13 to drive the rotating disk 14 to rotate.

[0026] See also Figure 1-5In this embodiment, a rotating motor 701 is fixedly provided on the right end surface of the fixed plate 6, a driving gear 702 is fixedly provided on the output end of the rotating motor 701, and a plurality of driven gears 703 are provided on the outer side of the driving gear 702. When the rotating motor 701 is started, the driving gear 702 can be driven to rotate, and the driving gear 702 can drive the driven gear 703 to rotate. The driving gear 702 and the driven gear 703 are meshingly connected, and a poultry carcass fixing roller 704 is fixedly provided on the left end surface of the driven gear 703. One end of a connecting rod 705 is fixedly provided on the right end face of the wheel 703, and the other end of the connecting rod 705 is mounted on the inner plate 12 through a bearing structure. The driven gear 703 drives the poultry carcass fixing roller 704 to rotate, thereby realizing the effect of the poultry carcass rotating in the pickling cylinder 10. A pickling agent box 901 is fixedly provided on the inner side of the rotating disk 14, and a cavity mounting plate 902 is fixedly provided on the inner side of the rotating disk 14. A transport pipe 903 is installed on the cavity mounting plate 902, and a brush 904 is installed on the lower end face of the cavity mounting plate 902. The curing agent box 901 can contain salt water, spices, phosphates and other curing agents, which will be transported into the transport pipe 903 through the output pump in the curing agent box 901. The transport pipe 903 transports the curing agent into the cavity mounting plate 902. Through the gap between the cavity mounting plate 902 and the mounting hole of the brush 904, the curing agent will flow on the surface of the brush 904. The inner side of the rotating disk 14 is fixedly provided with a fixed plate 1101, and the inner side of the fixed plate 1101 is fixedly provided with a kneading column 1102. The lower end surface of the mounting base 1 is fixedly provided with a supporting leg 2. The rotating disk 14 can be rotated to drive the smearing component 9 and the kneading component 11 to rotate around the outer side of the rolling component 7. The smearing component 9 can smear the curing agent on the poultry carcass, and the kneading component 11 can perform soft pressure on the poultry carcass to simulate the effect of manual massage. The curing agent will be more evenly absorbed by the meat block under the physical effect. This allows the curing agent to penetrate deeper into every part of the meat.

[0027] When working, when the poultry carcass needs to be fixed on the poultry carcass fixing roller 704, the cover plate 3 is first pulled out from the pickling cylinder 10 by the handle 5, and the pickling cylinder 10 can be opened, and the poultry carcass can be fixed on the poultry carcass fixing roller 704. When closed, the sealing cover 401 and the sealing ring 402 can make the pickling cylinder 10 in a sealed state, and the rotating motor 701 is started to drive the driving gear 702 to rotate, and the driving gear 702 will drive the driven gear 703 to rotate, and the driven gear 703 will drive the poultry carcass fixing roller 704 to rotate, so as to achieve the effect of the poultry carcass rotating in the pickling cylinder 10. Salt water, spices, phosphorus, etc. can be placed in the pickling box 901. The pickling agent such as salt will be transported into the transport pipe 903 through the output pump in the pickling agent box 901, and the transport pipe 903 will transport the pickling agent into the cavity mounting plate 902, and the pickling agent will flow on the surface of the brush 904 through the gap between the cavity mounting plate 902 and the mounting hole of the brush 904. The user rotates the handle 13 to drive the rotating disk 14 to rotate, and the rotating disk 14 can drive the smearing component 9 and the kneading component 11 to rotate around the outer side of the rolling component 7. The smearing component 9 can smear the pickling agent on the poultry carcass, and the kneading component 11 can softly press the poultry carcass to simulate the effect of manual massage. The pickling agent will be more evenly absorbed by the meat under the physical effect. This allows the pickling agent to penetrate deeper into every part of the meat.

[0028] Through the above steps, by setting the smearing component 9 and the rolling component 7, the rolling component 7 drives the poultry carcass to rotate and roll up and down, and the marinade is smeared on the poultry carcass through the smearing component 9. In this process, the kneading component 11 and other components will further promote the movement of the carcass, simulate the effect of manual massage, so that the marinade can penetrate deeper into every part of the meat, so as to solve the problem that the traditional marinating method often relies on manual smearing and long-term placement. This method is not only time-consuming and labor-intensive, but also difficult to ensure uniform penetration of the marinade, affecting the taste, texture and water retention of the final product. The sealing component 4 and the exhaust pump 8 can make the marinating cylinder 10 in a vacuum environment, so that it is not easy to introduce bacteria and other microorganisms during the operation, so as to solve the problem that bacteria and other microorganisms are easily introduced during manual operation, especially in large-scale production, it is difficult to ensure that each link meets high standards of hygiene requirements, which increases the risk of food safety.

[0029] The embodiments of the present invention are described in detail above in conjunction with the accompanying drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of those skilled in the art without departing from the purpose of the present invention.

Claims

1. A poultry carcass vacuum tumbling and marinating device, comprising a mounting base (1), characterized in that: A pickling cylinder (10) is mounted on the upper end surface of the mounting base (1), a cover plate (3) is mounted on the left end surface of the pickling cylinder (10), a sealing assembly (4) is mounted on the cover plate (3), an exhaust pump (8) is fixedly mounted on the outer side of the pickling cylinder (10), a kneading assembly (11) is arranged on the inner side of the cover plate (3), a smearing assembly (9) is mounted on the cover plate (3), a fixing plate (6) is fixedly mounted on the right end surface of the pickling cylinder (10), an inner plate (12) is fixedly arranged on the inner side of the fixing plate (6), and a sealing assembly (4) is mounted on the fixing plate (6). The rolling assembly (7) comprises a sealing cover (401) and a sealing ring (402), the rolling assembly (7) comprises a rotating motor (701), a driving gear (702), a driven gear (703), a poultry carcass fixing roller (704) and a connecting rod (705), the smearing assembly (9) comprises a pickling agent box (901), a cavity mounting plate (902), a transport pipe (903) and a brush (904), and the kneading assembly (11) comprises a second fixing plate (1101) and a kneading column (1102).

2. The poultry carcass vacuum tumbling and marinating device according to claim 1, characterized in that: Two handles (5) are fixedly provided on the left end surface of the cover plate (3), a sealing cover (401) is fixedly provided on the right end surface of the cover plate (3), and a sealing ring (402) is installed on the inner side of the sealing cover (401).

3. The poultry carcass vacuum tumbling and marinating device according to claim 2, characterized in that: A rotating handle (13) is mounted on the cover plate (3), and a rotating disk (14) is fixedly disposed on the right end surface of the rotating handle (13).

4. The poultry carcass vacuum tumbling and marinating device according to claim 1, characterized in that: A rotating motor (701) is fixedly arranged on the right end surface of the first fixed plate (6), a driving gear (702) is fixedly arranged on the output end of the rotating motor (701), and a plurality of driven gears (703) are arranged on the outer side of the driving gear (702).

5. The poultry carcass vacuum tumbling and marinating device according to claim 4, characterized in that: The driving gear (702) and the driven gear (703) are meshingly connected; a poultry carcass fixing roller (704) is fixedly provided on the left end surface of the driven gear (703); one end of a connecting rod (705) is fixedly provided on the right end surface of the driven gear (703); and the other end of the connecting rod (705) is mounted on the inner plate (12) via a bearing structure.

6. The poultry carcass vacuum tumbling and marinating device according to claim 3, characterized in that: A pickling agent box (901) is fixedly arranged on the inner side of the rotating disk (14), a cavity mounting plate (902) is fixedly arranged on the inner side of the rotating disk (14), a transport pipe (903) is mounted on the cavity mounting plate (902), and a brush (904) is mounted on the lower end surface of the cavity mounting plate (902).

7. The poultry carcass vacuum tumbling and marinating device according to claim 6, characterized in that: A second fixing plate (1101) is fixedly arranged on the inner side of the rotating disk (14), a kneading column (1102) is fixedly arranged on the inner side of the second fixing plate (1101), and a supporting leg (2) is fixedly arranged on the lower end surface of the mounting base (1).

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