Extrusion forming die for squeezed meat

Abstract

The utility model relates to the technical field of pressing processing of marinated meat products, in particular to a squeezed meat extrusion forming die. Comprising an upper mold plate, a lower mold box and a pressing plate, a supporting plate is movably arranged in the lower mold box, side plates are rotationally connected to the left end and the right end of the outer surface of the bottom of the upper mold plate, a plurality of clamping grooves formed at equal intervals are formed in the opposite outer surfaces of the two side plates, and clamping hooks are fixedly connected to the outer surfaces of the left side and the right side of the lower mold box; a threaded rod penetrates through the outer surface of the upper die plate in a threaded mode, and a rotary knob is fixedly connected to the outer surface of the top of the threaded rod. A plurality of clamping grooves are formed, clamping hooks are clamped into the corresponding clamping grooves to clamp the upper mold plate and the lower mold box, the distance between a pressing plate and a supporting plate is roughly adjusted, the distance between the pressing plate and the supporting plate is further adjusted by rotating a threaded rod, the pressing force for pressing meat is conveniently adjusted, and therefore the pressing force for pressing meat can be adjusted; and the taste and elasticity of the squeezed meat are ensured.

Description

Technical Field

[0001] This utility model relates to the field of processing technology for pressed and processed braised meat products, specifically a meat pressing and extrusion molding die. Background Technology

[0002] Pressed pork is made by pressing pork into a stack shape, then slicing it thinly before cooking with seasonings. This dish is not only delicious but also symbolizes harvest and reunion. A traditional folk delicacy, pressed pork is made by boiling and then stacking and pressing lean meat such as head meat, skin, ham hock, and ears. The processing method is not complicated but unique, requiring high hygiene standards. Its production has historically been done in small workshops, which, while maintaining traditional flavor, resulted in low production efficiency and poor safety and hygiene reliability.

[0003] In existing traditional molds, after the raw material for pressing is filled in, the upper and lower molds are clamped together, and then the pressing plate is used to press the meat. When pressing the meat, the pressing force is extremely important in order to maintain the quality standards such as the taste and elasticity of the meat. Existing molds can only roughly adjust the pressing force by the clamping position of the upper and lower molds, and cannot finely adjust it, which easily affects the taste and elasticity of the meat. Therefore, a meat extrusion molding mold is proposed.

[0004] Existing molds for pressing meat often have another drawback: to ensure the texture and flavor of the meat, the raw material needs to retain a certain amount of broth and moisture. When pressure is applied to the mold, this broth is squeezed out. Often, the part of the meat in contact with the mold becomes overly soft due to the pressure and broth soaking. For sale, this overly soft meat usually needs to be trimmed and removed, resulting in some loss. In actual production, another problem arises: after the meat is braised and slightly cooled, rapid pressing produces the best chewy and springy texture, but the overflow of broth and steam leads to low yield and meat loss. Increasing the cooling time effectively reduces broth and steam, increasing the yield, but the meat becomes tough and separates after slicing. Therefore, a new type of extrusion molding mold is needed to meet market demand. Utility Model Content

[0005] In view of the shortcomings of the prior art, this utility model provides a meat extrusion molding die to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, this utility model provides the following technical solution: a meat extrusion molding die, comprising an upper mold plate, a lower mold box, and a pressure plate. A support plate is movably disposed inside the lower mold box. Side plates are rotatably connected to both ends of the bottom outer surface of the upper mold plate. Several equidistant slots are formed on the opposing outer surfaces of the two side plates. Hooks are fixedly connected to the left and right outer surfaces of the lower mold box. A threaded rod is threaded through the outer surface of the upper mold plate. A knob is fixedly connected to the top outer surface of the threaded rod. The end of the threaded rod away from the knob is rotatably connected to the top outer surface of the pressure plate. The aforementioned slots enable quick disassembly of the extrusion molding die and effectively adjust the die's pressing position. Pressure adjustment is achieved through the threaded rod, allowing for more flexible adjustment of distance and pressing force.

[0007] Furthermore, several through holes are provided around the perimeter of the support plate, and a water outlet pipe is fixedly connected to the bottom outer surface of the lower mold box. A receiving bottle is threaded onto the outer surface of the water outlet pipe. This structure allows for rapid pressing of meat after it has been braised and slightly cooled, ensuring the rapid discharge of excess broth and steam, and preventing the meat from becoming excessively soft due to stress and broth soaking at the contact point between the meat press and the mold. It is suitable for rapid pressing of meat after it has been braised, improving the texture while making it easier to control food safety. Several through holes can also be densely distributed around the perimeter of the support plate to form a mesh, ensuring the discharge of broth and steam.

[0008] Furthermore, springs are fixedly connected to the four corners of the bottom inner surface of the lower mold box, and the top outer surface of the springs is fixedly connected to the bottom of the pressure plate. The function of the springs is to ensure that a gap is created between the lower mold box and the pressure plate, allowing for a channel for the return of broth to effectively discharge excess broth and steam. At the same time, the spring compression stroke allows for more precise judgment of the applied pressure, making it particularly suitable for pressing raw materials of different volumes and textures. The lower mold box is made of transparent plastic or acrylic material, making it easier to observe the spring compression stroke.

[0009] Furthermore, all of the aforementioned slots are angled, and the hooks are angled corresponding to the slots and overlap inside the slots. Under stress, the mold box can be locked; under no stress, it can be quickly disassembled via the overlapping locking mechanism.

[0010] Furthermore, two limiting rods are movably inserted through the outer surface of the upper template, and the bottom outer surfaces of both limiting rods are fixedly connected to the top outer surface of the pressure plate. When the pressure plate is subjected to force, it descends as a whole, effectively ensuring uniform force distribution and ensuring neat edges on the finished meat products, thus improving the yield rate.

[0011] Furthermore, two symmetrically arranged support feet are fixedly connected to the bottom outer surface of the lower mold box, with the bottom of the two support feet located below the bottom of the receiving bottle.

[0012] Furthermore, the support plate is higher than the upper edge of the through hole, allowing excess soup and steam to flow out around the support plate.

[0013] Compared with the prior art, the beneficial effects of this utility model are:

[0014] 1. This meat extrusion molding die has multiple slots. The hooks engage with the corresponding slots to engage the upper template and the lower mold box, roughly adjusting the distance between the pressure plate and the support plate. By rotating the threaded rod, the distance between the pressure plate and the support plate can be further adjusted, facilitating the adjustment of the pressing force on the meat. This allows for the regulation of the pressing force on the meat, ensuring the taste and elasticity of the meat.

[0015] 2. The meat extrusion mold has through holes in the support plate, which allows water vapor on the support plate to escape, thus avoiding the impact of a large amount of water vapor on the taste of the meat due to prolonged soaking. Attached Figure Description

[0016] Figure 1 This is a front view structural diagram of the present invention;

[0017] Figure 2 This is a schematic diagram of the front sectional view of the present invention;

[0018] Figure 3 This is a schematic diagram of the support plate structure of this utility model;

[0019] Figure 4 This is an exploded view of the upper template and lower mold box of this utility model.

[0020] In the diagram: 1. Upper template; 2. Lower mold box; 3. Support plate; 4. Pressure plate; 5. Spring; 6. Through hole; 7. Water outlet pipe; 8. Receiving bottle; 9. Side plate; 10. Slot; 11. Hook; 12. Threaded rod; 13. Knob; 14. Support foot; 15. Limiting rod. Detailed Implementation

[0021] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0022] Example 1:

[0023] Please refer to the following: Figures 1-4This utility model provides a technical solution: a meat extrusion molding die, including an upper template 1, a lower mold box 2, and a pressure plate 4. A support plate 3 is movably arranged inside the lower mold box 2. Side plates 9 are rotatably connected to both ends of the bottom outer surface of the upper template 1. Several equidistant slots 10 are formed on the opposite outer surfaces of the two side plates 9. Hooks 11 are fixedly connected to the left and right outer surfaces of the lower mold box 2. A threaded rod 12 is threaded through the outer surface of the upper template 1. A knob 13 is fixedly connected to the top outer surface of the threaded rod 12. The end of the threaded rod 12 away from the knob 13 is rotatably connected to the top outer surface of the pressure plate 4. Specifically... First, place the meat to be pressed on the support plate 3 inside the lower mold box 2. Then, snap the lower mold box 2 onto the side plate 9. At this time, insert the hooks 11 on the side of the lower mold box 2 into the corresponding slots 10. By snapping them into different slots 10, the distance between the pressure plate 4 and the support plate 3 can be controlled, thereby adjusting the pressing force of the pressure plate 4 and the support plate 3 on the meat. After roughly adjusting the pressing force, turn the knob 13 as needed. The knob 13 drives the threaded rod 12 to rotate, and the threaded rod 12 drives the pressure plate 4 to move, adjusting the distance between the pressure plate 4 and the support plate 3, and finely adjusting the pressing force of the meat. This allows for adjustment of the pressing force of the meat, ensuring the taste and elasticity of the meat.

[0024] In this embodiment, several through holes 6 are provided around the periphery of the support plate 3. A water outlet pipe 7 is fixedly connected to the bottom outer surface of the lower mold box 2, and a receiving bottle 8 is threadedly connected to the outer surface of the water outlet pipe 7. Specifically, when the meat is steamed, a certain amount of water vapor is generated. A large amount of water vapor falling onto the support plate 3 accumulates, and the support plate 3 is higher than the upper edge of the through holes 6. This allows excess broth and water vapor to flow out along the periphery of the support plate. It leaks into the interior of the lower mold box 2 through the through holes 6 and enters the receiving bottle 8 through the water outlet pipe 7. The receiving bottle 8 collects the excess broth and water vapor, preventing the meat from being soaked for a long time due to excessive broth and water vapor, which would affect the taste of the meat.

[0025] In this embodiment, springs 5 ​​are fixedly connected to the four corners of the bottom inner surface of the lower mold box 2. The top outer surface of the springs 5 ​​is fixedly connected to the bottom of the pressure plate 4. Specifically, by setting springs 5, the magnitude of the applied pressure can be more accurately determined by the spring compression stroke. The pressure is adjusted by tightening the springs 5 ​​with the threaded rod 12.

[0026] In this embodiment, all of the card slots 10 are inclined, and the hooks 11 are inclined and overlap the inside of the card slots 10. Specifically, the lower mold box 2 is engaged with the side plate 9 by the hooks 11 being arranged with the card slots 10.

[0027] In this embodiment, two limiting rods 15 are movably passed through the outer surface of the upper template 1. The bottom outer surfaces of the two limiting rods 15 are fixedly connected to the top outer surface of the pressure plate 4. Specifically, when the threaded rod 12 is rotated, the threaded rod 12 drives the pressure plate 4 to move, causing the limiting rods 15 to slide on the surface of the upper template 1. Through the limiting of the upper template 1, the threaded rod 12 can drive the pressure plate 4 to move stably, preventing the pressure plate 4 from rotating with the rotation of the threaded rod 12.

[0028] In this embodiment, two symmetrically arranged support feet 14 are fixedly connected to the bottom outer surface of the lower mold box 2. The bottom of the two support feet 14 is located below the bottom of the receiving bottle 8. Specifically, by setting the support feet 14, the lower mold box 2 is supported, so as to avoid the lower mold box 2 being supported only by the receiving bottle 8 when it is placed.

[0029] Working principle: When using this invention, the meat to be pressed is first placed on the support plate 3 inside the lower mold box 2, and then the lower mold box 2 is snapped onto the side plate 9. At this time, the hooks 11 on the side of the lower mold box 2 are inserted into the corresponding slots 10. By snapping into different slots 10, the distance between the pressure plate 4 and the support plate 3 is controlled, thereby adjusting the pressing force of the pressure plate 4 and the support plate 3 on the meat. After roughly adjusting the pressing force, the knob 13 is turned as needed. The knob 13 drives the threaded rod 12 to rotate, and the threaded rod 12 drives the pressure plate 4 to move, adjusting the distance between the pressure plate 4 and the support plate 3, and finely adjusting the pressing force of the meat. This allows for adjustment of the pressing force of the meat, ensuring the taste and elasticity of the pressed meat.

[0030] The water vapor produced during the pressing of meat condenses and falls onto the support plate 3. It then leaks through the through hole 6 into the interior of the lower mold box 2 and enters the receiving bottle 8 through the water outlet pipe 7. The receiving bottle 8 collects the water vapor and excess soup, thus preventing the meat from being soaked for a long time due to excessive water vapor and excess soup, which would affect the taste of the meat.

[0031] Although embodiments of the present 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 present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A meat extrusion molding die, comprising an upper template (1), a lower mold box (2), and a pressure plate (4), characterized in that: The lower mold box (2) is equipped with a support plate (3) inside. The bottom outer surface of the upper mold plate (1) is rotatably connected to the left and right ends of the side plate (9). The outer surfaces of the two side plates (9) are provided with several equally spaced slots (10). The outer surfaces of the left and right sides of the lower mold box (2) are fixedly connected to hooks (11). The outer surface of the upper mold plate (1) is threaded with a threaded rod (12). The top outer surface of the threaded rod (12) is fixedly connected to a knob (13). The end of the threaded rod (12) away from the knob (13) is rotatably connected to the top outer surface of the pressure plate (4).

2. The meat extrusion molding die according to claim 1, characterized in that: The support plate (3) has several through holes (6) around its periphery. The bottom outer surface of the lower mold box (2) is fixedly connected to a water outlet pipe (7), and the outer surface of the water outlet pipe (7) is threadedly connected to a receiving bottle (8).

3. The meat extrusion molding die according to claim 1, characterized in that: Springs (5) are fixedly connected to the four corners of the bottom inner surface of the lower mold box (2), and the top outer surface of the springs (5) is fixedly connected to the bottom of the pressure plate (4).

4. The meat extrusion molding die according to claim 1, characterized in that: All of the card slots (10) are inclined, and the hooks (11) are inclined corresponding to the card slots (10) and overlap inside the card slots (10).

5. The meat extrusion molding die according to claim 1, characterized in that: The outer surface of the upper template (1) is movably connected to two limiting rods (15), and the bottom outer surfaces of the two limiting rods (15) are fixedly connected to the top outer surface of the pressure plate (4).

6. The meat extrusion molding die according to claim 1, characterized in that: The bottom outer surface of the lower mold box (2) is fixedly connected to two support feet (14) arranged symmetrically on the left and right, and the bottom of the two support feet (14) is located below the bottom of the receiving bottle (8).

7. The meat extrusion molding die according to claim 1, characterized in that: The support plate (3) is higher than the upper edge of the through hole (6).

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