Gas circulation type meat product fermentation device

Abstract

The utility model discloses a gas circulation type meat product fermentation device, which belongs to the technical field of flavor meat product processing, and comprises a fermentation part, a gas circulation part and a gas circulation part, the air supply part is communicated with the side surface of the fermentation part and is used for introducing air into the fermentation part; the flow guide part is communicated with one end of the air supply part so as to uniformly introduce air at a preset temperature into the fermentation part; the air return part is arranged between the fermentation part and the flow guide part in a communicating manner and realizes air flowing through the driving part; a three-way pipe valve is also arranged on the air return part, and the three-way pipe valve is communicated with an external pipeline so as to introduce fresh air or circulating air into the fermentation part. According to the fermentation device, traditional mechanical stirring is replaced with gas flow, mass transfer and heat transfer are achieved through gas circulation, growth and metabolism of microorganisms are promoted, and therefore the characteristics of meat products are converted, the flavor is improved, and the shelf life is prolonged.

Description

Technical Field

[0001] This utility model relates to the field of flavored meat product processing technology, specifically a gas-circulating meat product fermentation device. Background Technology

[0002] Fermented meat products are a class of meat products that undergo a series of biochemical and physical changes in raw meat under natural or artificially controlled conditions through the fermentation of microorganisms or enzymes. These products ultimately possess a unique flavor, color, and texture, and have a long shelf life. They are characterized by rich nutrition, unique flavor, and long shelf life, and common examples include bacon, sausages, and ham.

[0003] To achieve the fermentation and transformation of raw meat, various meat product fermentation methods have been developed in existing technologies, mainly including mechanical stirring fermentation, static fermentation, and gas circulation fermentation. Among them, mechanical stirring fermentation uses a stirring device to agitate and mix the raw meat, which is suitable for minced fermented meat products. Its advantages are fast fermentation speed and uniform mixing of raw materials and microorganisms. However, this method has obvious drawbacks: the stirring process can cause surface damage to the meat products, destroying their structural integrity, so it is not suitable for fermenting shaped meat products such as sausages and hams. Static fermentation does not require a complex stirring device, is simple to operate, and has low equipment costs. However, during the fermentation process, the raw meat relies solely on natural diffusion to achieve contact between microorganisms and nutrients, resulting in a slow fermentation rate. Moreover, there are significant differences between the fermentation environment inside and on the surface of the meat products, which can easily lead to uneven fermentation. Gas circulation fermentation achieves mass and heat transfer through contact between airflow and the meat products, promoting microbial growth and metabolism. It avoids the structural damage to shaped meat products caused by mechanical stirring and overcomes the slow rate of static fermentation. Therefore, it has become the mainstream method for fermenting shaped meat products such as sausages and hams.

[0004] However, existing gas-circulating fermentation technology still has technical shortcomings that urgently need to be addressed in practical applications: In current fermentation rooms or equipment, meat products are typically arranged by hanging or layering, while the air outlet positions remain fixed. This structural design leads to significant differences in airflow distribution within the fermentation space. Meat products near the air outlet are continuously exposed to airflow at a preset temperature, while those further away experience airflow temperatures deviating from the preset value. This results in inconsistent fermentation temperatures for the same batch of meat products, leading to differences in microbial metabolic activity and ultimately uneven fermentation. Consequently, the flavor, color, texture, and other quality indicators of products from the same batch vary considerably, severely impacting product quality stability. Utility Model Content

[0005] Therefore, in order to solve the above-mentioned shortcomings, this utility model provides a gas-circulating meat product fermentation device. The fermentation section of the fermentation device can be used to hold meat products and can drive the meat products to rotate. Combined with the air at a preset temperature introduced by the air supply section and the air guide section, the air can fully contact the meat products. This method can solve the problem of uneven fermentation caused by the fixed air outlet and the fixed meat products in the fermentation room. At the same time, the air can be circulated through the return section, avoiding the pollution problem caused by the introduction of external air into the fermentation room.

[0006] This invention is achieved as follows: a gas-circulating meat product fermentation device includes a fermentation section for containing meat products and driving the meat products to rotate.

[0007] The air supply section is connected to the side of the fermentation section and supplies air into the fermentation section.

[0008] The air guide section is connected to one end of the air supply section to evenly introduce air at a preset temperature into the fermentation section.

[0009] The return air section is connected between the fermentation section and the guide section, and the airflow is realized through the drive section;

[0010] A three-way valve is also provided on the return air section, which is connected to an external pipeline to introduce fresh air or recirculated air into the fermentation section.

[0011] Preferably, a feed inlet is provided on the side of the fermentation section, and an opening and closing door is rotatably provided on one side of the feed inlet. The other side of the opening and closing door is engaged with a locking rod preset on the fermentation section, and a sealing strip is provided on the contact surface between the opening and closing door and the feed inlet.

[0012] Preferably, a rotating rod is rotatably arranged inside the fermentation section. The rotating rod is vertically arranged and maintains a transmission connection with the drive motor at the bottom of the fermentation section. Multiple sets of support rods are arranged in layers outside the rotating rod, and each set of support rods is circumferentially distributed on the rotating rod.

[0013] Preferably, multiple slots are equidistantly provided on the outside of the support rod, and the meat products are suspended in the slots by a hanging device. A limiting head is also provided at the end of the support rod.

[0014] Preferably, a placement plate is placed on each set of support rods. The placement plate has a slot for the rotating rod to pass through. After the placement plate is placed on the support rod, a limiting head limits the placement plate.

[0015] Preferably, the air supply section has multiple sets of air supply pipes or multiple first partition plates arranged in parallel along the horizontal direction inside, so as to uniformly supply air to the meat products contained on multiple sets of support rods through the multiple sets of air supply pipes or multiple first partition plates.

[0016] Preferably, a partition is vertically installed at one end of the flow guide near the air supply section, which divides the inner side of the flow guide into two areas. The ends of multiple sets of air supply pipes extend from one area of ​​the flow guide and pass through the partition to the other area to maintain communication.

[0017] Preferably, multiple second partition plates are arranged horizontally and parallel to each other at one end of the air supply section near the air guide section. The second partition plates are arranged corresponding to the first partition plates. Several air guide plates are rotatably arranged at the outer end of the second partition plates. The rotation axis of the air guide plates is set at the same height as the second partition plates and one end of the rotation axis extends to the outside of the air guide section. A transmission rod is arranged between the air guide plates. One end of the transmission rod extends to the outside of the air guide section and is equipped with a handwheel. The transmission rod and the rotation axis of the air guide plates are connected by a transmission component to drive the multiple air guide plates to rotate in the same direction.

[0018] Preferably, a heating pipe for heating air is provided at one end of the flow guide near the drive unit to introduce air at a preset temperature into the fermentation unit.

[0019] Preferably, the return air section includes a return air hood, which is disposed on the side of the fermentation section away from the air supply section and maintains communication with the interior of the fermentation section;

[0020] The return air duct is connected to the return air hood at one end via a three-way valve, and to the drive unit at the other end via another three-way valve.

[0021] The exhaust duct is connected to the end of the three-way valve near the fermentation section;

[0022] The air inlet pipe is connected to the end of the three-way valve near the drive unit.

[0023] Compared with the prior art, the present invention has the following advantages:

[0024] 1. This fermentation device utilizes a fermentation section that holds and rotates meat products. Combined with pre-set temperature air introduced through the air supply and guide sections, this allows the meat products to change their spatial position during fermentation, ensuring uniform and sufficient contact with the airflow. This completely solves the problem of uneven airflow distribution caused by fixed air outlets and static meat products in conventional fermentation chambers. It ensures that the fermentation temperature and airflow contact intensity are completely consistent across batches of meat products, resulting in uniform microbial metabolic activity and significantly improving the stability and consistency of product quality.

[0025] 2. This fermentation device achieves the circulation of fermentation air through the reflux section, which can maintain the airflow supply during the fermentation process without the need for continuous external air supply. This effectively reduces the risk of pollutants such as bacteria and dust carried by external air entering the fermentation environment, and provides a clean, sterile and stable environment for meat product fermentation.

[0026] 3. This fermentation device adopts a gas circulation fermentation method, which can achieve uniform fermentation without mechanical stirring. This avoids the surface damage and structural destruction caused by mechanical stirring to shaped meat products such as sausages and ham, ensuring that the product maintains the preset shape and integrity, and perfectly adapts to the fermentation requirements of shaped meat products. Attached Figure Description

[0027] The accompanying drawings are provided to further illustrate the present invention and form part of the specification. They are used together with the specific embodiments of the present invention to explain the present invention, but do not constitute any limitation on the present invention. In the drawings:

[0028] Figure 1 This is a schematic diagram of the structure of this utility model;

[0029] Figure 2 This is a frontal view of the present invention;

[0030] Figure 3 This is a side view of the present invention.

[0031] Figure 4 for Figure 3 Schematic diagram of the structure of section AA in the middle;

[0032] Figure 5 This is a schematic diagram of the structure of the opening and closing door of this utility model;

[0033] Figure 6 For Figure 5 A schematic diagram of another air guiding structure is shown below;

[0034] Figure 7 for Figure 6 A schematic diagram of the frontal view;

[0035] Figure 8 for Figure 6 A schematic diagram of the side view direction;

[0036] Figure 9 for Figure 8 Schematic diagram of the structure of section AA in the middle;

[0037] Figure 10 for Figure 6 Schematic diagram of the internal structure of the central air guide section;

[0038] Figure 11 This is a schematic diagram of the internal structure of the fermentation section of this utility model;

[0039] Figure 12 for Figure 11 A schematic diagram of a structure with a placement tray inside;

[0040] In the picture:

[0041] 100. Fermentation section; 101. Opening and closing door; 102. Locking lever; 103. Drive motor; 104. Rotating rod; 105. Support rod; 106. Placement tray;

[0042] 200. Air supply section; 201. Air supply duct; 202. First partition plate;

[0043] 300. Flow guide; 301. Heating tube; 302. Baffle; 303. Handwheel; 304. Transmission component; 305. Second partition plate; 306. Transmission rod; 307. Air guide plate;

[0044] 400. Drive unit;

[0045] 500. Return air section; 501. Return air hood; 502. Three-way valve; 503. Exhaust duct; 504. Return air duct; 505. Inlet duct. Detailed Implementation

[0046] The technical solution of this utility model will be further described in detail below through specific embodiments and in conjunction with the accompanying drawings. It should be understood that the specific embodiments described herein are only for illustration and explanation of this utility model and are not intended to limit this utility model in any way. The accompanying drawings in this utility model are only for illustrative purposes and to facilitate understanding of the embodiments and are not intended to limit this utility model in any way.

[0047] It should be noted that the structures, proportions, sizes, etc. shown in the accompanying drawings are only for the purpose of assisting those skilled in the art in understanding and reading the content disclosed in the specification, and are not intended to limit the conditions under which the present invention can be implemented. Any modifications to the structure, changes in the proportions, or adjustments to the size, without affecting the effects and purposes that the present invention can produce, should still fall within the scope of the technical content disclosed in the present invention.

[0048] As described in the background section, existing gas-circulating fermentation devices typically use fermentation chambers to ferment meat products. However, because the meat products and air outlets in the fermentation chamber are fixed, the internal temperature is inconsistent, resulting in uneven fermentation.

[0049] Based on the above reasons, in order to solve the above problems, this utility model provides the following technical solution.

[0050] Example 1:

[0051] Please see the appendix Figure 1 ~Appendix Figure 4 A gas-circulating meat product fermentation device includes a fermentation section 100, which is used to contain meat products and drive the meat products to rotate.

[0052] The air supply unit 200 is connected to the side of the fermentation unit 100 and supplies air to the fermentation unit 100;

[0053] The guide section 300 is connected to one end of the air supply section 200 to uniformly introduce air at a preset temperature into the fermentation section 100;

[0054] The return air section 500 is connected between the fermentation section 100 and the guide section 300 and the air flow is realized through the drive section 400;

[0055] A three-way valve 502 is also provided on the return air section 500. The three-way valve 502 is connected to an external pipeline to introduce fresh air or recirculated air into the fermentation section 100.

[0056] In this embodiment, the drive unit 400 is a fan.

[0057] Example 2:

[0058] Please see the appendix Figure 1 and attached Figure 5 Based on Embodiment 1, in order to facilitate the handling of meat products, so as to put the meat products into the fermentation section or take them out, and at the same time to avoid gas leakage during fermentation, the fermentation section 100 is provided with a feeding port on its side. An opening and closing door 101 is rotatably provided on one side of the feeding port. The other side of the opening and closing door 101 is engaged with a locking rod 102 preset on the fermentation section 100. A sealing strip is provided on the contact surface between the opening and closing door 101 and the feeding port.

[0059] In this embodiment, a U-shaped hole is provided on the outer side of the opening and closing door. The clamping rod is rotatably installed on the fermentation part, and a wing nut is threaded onto the outer end of the clamping rod. When the clamping rod rotates into the U-shaped hole of the opening and closing door, the opening and closing door is pressed against the fermentation part by the rotation of the wing nut, thereby closing the opening and closing door. The sealing strip can achieve airtightness.

[0060] Example 3:

[0061] Please refer to the appendix. Figure 5 and attached Figure 11 Based on Embodiment 1, in order to facilitate the inclusion of meat products in the fermentation section and drive the rotation of the meat products, a rotating rod 104 is rotatably arranged inside the fermentation section 100. The rotating rod 104 is vertically arranged and maintains a transmission connection with the drive motor 103 at the bottom of the fermentation section 100. Multiple sets of support rods 105 are arranged in layers on the outside of the rotating rod 104, and each set of support rods 105 is circumferentially distributed on the rotating rod 104.

[0062] In this embodiment, multiple slots are equidistantly provided on the outside of the support rod 105, and the meat products are suspended in the slots by a hanging device. A limiting head is also provided at the end of the support rod 105.

[0063] The slots on the support rods facilitate the fixing of meat products after hanging. The meat products can be hung in the slots of the support rods by hooks or other hanging devices, preventing them from sliding outwards and piling up due to centrifugal force during rotation.

[0064] Example 4:

[0065] Please see the appendix Figure 12 Based on Example 3, in order to facilitate the placement of meat products, each set of support rods 105 is placed on a placement tray 106. The placement tray 106 has a slot for the rotating rod 104 to pass through. After the placement tray 106 is placed on the support rod 105, the placement tray 106 is limited by a limiting head.

[0066] The placement trays are used to place meat products that are not convenient to hang, so that they can be easily placed into the fermentation section for fermentation and rotation.

[0067] Example 5:

[0068] Please see the appendix Figure 4 Based on Embodiment 1, in order to facilitate the uniform introduction of air into the layered meat products and make the air evenly contact the meat products, multiple sets of air supply pipes 201 are arranged in parallel along the horizontal direction inside the air supply unit 200. Air is uniformly delivered to the meat products contained on the multiple sets of support rods 105 through the multiple sets of air supply pipes 201 or multiple first partition plates 202.

[0069] In this embodiment, a partition 302 is vertically provided at one end of the guide section 300 near the air supply section 200. The partition 302 divides the inner side of the guide section 300 into two areas. The ends of multiple sets of air supply pipes 201 extend from one area of ​​the guide section 300 through the partition 302 and remain connected to the other area.

[0070] By using multiple sets of air supply pipes arranged in layers, airflow can be delivered to the outer end of the layered meat products, making the airflow more uniform and ensuring the overall quality of meat product fermentation.

[0071] Example 6:

[0072] Please refer to the appendix. Figures 6-10Based on Embodiment 5, considering that some hot air will rise during the flow process, if the layered air supply pipes of Embodiment 5 are used, the hot air at the bottom may be less than that at the top. To make the air flowing to the meat products more uniform, multiple first partition plates 202 are arranged horizontally parallel inside the air supply section 200, and multiple second partition plates 305 are arranged horizontally parallel inside the guide section 300 near one end of the air supply section 200. The second partition plates 305 correspond to the first partition plates 202. The second partition plate 305 is provided with a plurality of air guide plates 307 rotatably mounted on the outer end of the second partition plate 305. The rotation axis of the air guide plate 307 is set at the same height as the second partition plate 305 and one end of the rotation axis extends to the outside of the guide section 300. A transmission rod 306 is provided between the air guide plates 307. One end of the transmission rod 306 extends to the outside of the guide section 300 and is provided with a handwheel 303. The transmission rod 306 and the rotation axis of the air guide plate 307 are connected by a transmission component 304 to drive the plurality of air guide plates 307 to rotate in the same direction.

[0073] In this embodiment, the transmission component can be a gear (as the attached drawing shows only two air guide plates, the air guide plates at both ends can be rotated synchronously and in the same direction by rotating the transmission rod in the middle), or it can be a gear rack, or a linkage transmission mechanism, etc., as long as it can achieve synchronous and unidirectional rotation of multiple air guide plates.

[0074] Furthermore, to prevent the air guide plate inside the handwheel 303 from rotating under the action of wind when the handwheel 303 loses external force, thus forcing the air guide plate to rotate to a horizontal state and making it impossible to adjust the air volume, a worm gear transmission mechanism or other locking mechanism can be installed on the transmission rod 306 where the handwheel 303 is located. By having the worm drive the transmission rod where the worm wheel is located to rotate, the self-locking property of the mechanism can be used to prevent reverse rotation when the external force is lost, thereby realizing the adjustment of the air volume at different horizontal positions in the fermentation section and ensuring more uniform ventilation.

[0075] Example 7:

[0076] Please see the appendix Figure 4 Or attached Figure 9 Based on Embodiment 1, in order to facilitate the introduction of air at a preset temperature into the fermentation section, a heating pipe 301 for heating the air is provided at one end of the guide section 300 near the drive section 400 so as to introduce air at a preset temperature into the fermentation section 100.

[0077] The heating element can be configured as an electric heating wire or the like, which can heat the air passing through it, thereby aiding in the fermentation of meat products.

[0078] Example 8:

[0079] Please see the appendix Figure 1Based on Embodiment 1, in order to facilitate the circulation of air in the fermentation section and to exhaust the fermentation air inside when handling meat products, so as to avoid causing health hazards to workers by inhaling fermentation air, the return air section 500 includes a return air hood 501, which is located on the side of the fermentation section 100 away from the air supply section 200 and is in communication with the interior of the fermentation section 100.

[0080] The return air duct 504 is connected to the return air cover 501 at one end through a three-way valve 502, and to the drive unit 400 at the other end through another three-way valve 502.

[0081] The exhaust pipe 503 is connected to the end of the three-way valve 502 near the fermentation section 100;

[0082] The air inlet pipe 505 is connected to the end of the three-way valve 502 near the drive unit 400.

[0083] The exhaust pipe is connected to an external pipeline to allow the fermentation gas to be discharged into the external environment or treated by purification equipment. The inlet pipe is equipped with a filter or adsorption screen to purify the gas.

[0084] The above description is a detailed description of the preferred embodiments of the present utility model. However, the embodiments are not intended to limit the scope of the patent application of the present utility model. All equivalent changes or modifications made under the technical spirit of the present utility model should fall within the patent scope covered by the present utility model.

Claims

1. A gas-circulating meat product fermentation device, characterized in that: include, The fermentation section is used to contain and rotate meat products. The air supply section is connected to the side of the fermentation section and supplies air into the fermentation section. The air guide section is connected to one end of the air supply section to evenly introduce air at a preset temperature into the fermentation section. The return air section is connected between the fermentation section and the guide section, and the airflow is realized through the drive section; A three-way valve is also provided on the return air section. The three-way valve is connected to an external pipeline to introduce fresh air or recirculated air into the fermentation section. A rotating rod is rotatably installed inside the fermentation section. The rotating rod is vertically installed and maintains a transmission connection with the drive motor at the bottom of the fermentation section. Multiple sets of support rods are arranged in layers on the outside of the rotating rod, and each set of support rods is circumferentially distributed on the rotating rod. The air supply section has multiple sets of air supply pipes or multiple first partition plates arranged in parallel along the horizontal direction inside, and air is evenly supplied to the meat products contained on multiple sets of support rods through the multiple sets of air supply pipes or multiple first partition plates.

2. The gas-circulating meat product fermentation device according to claim 1, characterized in that: The fermentation section has a feed inlet on one side, and an opening and closing door is rotatably provided on one side of the feed inlet. The other side of the opening and closing door is engaged with a locking rod pre-installed on the fermentation section. A sealing strip is provided on the contact surface between the opening and closing door and the feed inlet.

3. The gas-circulating meat product fermentation device according to claim 1, characterized in that: Multiple slots are equidistantly provided on the outside of the support rod. Meat products are suspended in the slots by a hanging device. A limit head is also provided at the end of the support rod.

4. The gas-circulating meat product fermentation device according to claim 3, characterized in that: Each set of support rods is placed on a placement plate, which has a slot for the rotating rod to pass through. After the placement plate is placed on the support rod, it is limited by a limiting head.

5. The gas-circulating meat product fermentation device according to claim 1, characterized in that: A partition is vertically installed at one end of the flow guide near the air supply section, which divides the inner side of the flow guide into two areas. The ends of multiple sets of air supply pipes extend from one area of ​​the flow guide, pass through the partition, and remain connected to the other area.

6. The gas-circulating meat product fermentation device according to claim 5, characterized in that: Multiple second partition plates are arranged horizontally and parallel to the first partition plate at one end of the air supply section. Several air guide plates are rotatably arranged at the outer end of the second partition plates. The rotation axis of the air guide plates is set at the same height as the second partition plates and one end of the rotation axis extends to the outside of the air supply section. A transmission rod is arranged between the air guide plates. One end of the transmission rod extends to the outside of the air supply section and is equipped with a handwheel. The transmission rod and the rotation axis of the air guide plates are connected by a transmission component to drive the multiple air guide plates to rotate in the same direction.

7. The gas-circulating meat product fermentation device according to claim 1, characterized in that: The air guide section has a heating pipe at one end near the drive section for heating the air, so as to introduce air at a preset temperature into the fermentation section.

8. The gas-circulating meat product fermentation device according to claim 1, characterized in that: The return air section includes a return air hood, which is located on the side of the fermentation section away from the air supply section and is in communication with the interior of the fermentation section. The return air duct is connected to the return air hood at one end via a three-way valve, and to the drive unit at the other end via another three-way valve. The exhaust duct is connected to the end of the three-way valve near the fermentation section; The air inlet pipe is connected to the end of the three-way valve near the drive unit.

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