Meat paste fermentation tank with antibacterial function
By installing ultraviolet lamps and microbial sensors in the meat fermentation tank, the problem of contamination during meat processing is solved, thus maintaining the nutritional value and taste of the product.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- FUJIAN YUGUAN FOOD CO LTD
- Filing Date
- 2025-04-02
- Publication Date
- 2026-04-17
AI Technical Summary
If the raw meat is contaminated during slaughter, processing, transportation or storage, bacteria will enter the fermentation tank and decompose the protein, fat and carbohydrates in the minced meat, resulting in a decrease in the nutritional value of the product and affecting its appearance and taste.
Ultraviolet lamps and microbial sensors are installed in the fermenter. The sensors detect unwanted bacteria and drive the ultraviolet lamps to emit ultraviolet light for disinfection, thereby inhibiting the growth of unwanted bacteria.
It effectively inhibits the growth of unwanted bacteria, maintains the nutritional value and taste of the product, and ensures the normal progress of the fermentation process.
Smart Images
Figure CN224133046U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of fermentation tank technology, and in particular to a meat porridge fermentation tank with antibacterial function. Background Technology
[0002] Meat fermentation tanks utilize the metabolic activities of microorganisms in a meat paste substrate to transform the components of the meat. In practical applications, fermentation tanks typically require the following technologies:
[0003] 1. The tank body can withstand the pressure and temperature during the fermentation process;
[0004] 2. Stirring system, used to stir the meat fermentation liquid to ensure that microorganisms and nutrients are evenly distributed;
[0005] 3. Ventilation system, which introduces sterile air into the fermenter;
[0006] During fermentation, the stirring system thoroughly mixes the minced meat, microorganisms, and nutrients, while the aeration system provides oxygen (in aerobic fermentation). The temperature and pH control system maintains suitable environmental conditions to promote the growth and metabolism of microorganisms. The microorganisms decompose the proteins, fats, and other components in the minced meat, producing various metabolic products.
[0007] If the raw meat is contaminated during slaughter, processing, transportation, or storage, or comes into contact with an environment containing a large number of microorganisms, the minced meat itself will carry miscellaneous bacteria into the fermentation tank. These bacteria will decompose the protein, fat, and carbohydrates in the minced meat, reducing the nutritional value of the product and affecting its appearance and taste. Utility Model Content
[0008] To address the shortcomings of existing technologies, this utility model provides a meat fermentation tank with antibacterial function, which solves the technical problem that when raw meat is contaminated during slaughter, processing, transportation or storage, or comes into contact with an environment containing a large number of microorganisms, the meat paste itself will carry miscellaneous bacteria into the fermentation tank. These miscellaneous bacteria will decompose the protein, fat and carbohydrates in the meat paste, reducing the nutritional value of the product and affecting its appearance and taste.
[0009] To achieve the above objectives, this utility model provides the following technical solution:
[0010] A meat fermentation tank with antibacterial function includes a tank body and a top cover. A support shaft is rotatably installed inside the top cover. Ultraviolet lamps are rotatably installed on all four sides of the support shaft. Microbial sensors are fixedly installed on two sides of the support shaft. The end of each microbial sensor is connected to the ultraviolet lamp via a wire harness. At least two stirring blades are fixedly installed on the end of the support shaft.
[0011] Preferably, the support shaft is internally provided with a drive assembly, which includes a positioning block, a rotating screw, and a guide plate, and the top end of the rotating screw is connected to the output shaft inside the control box;
[0012] Two transmission lines connected in series with the control box are fixedly installed at the top of the positioning block;
[0013] Each of the ultraviolet lamps has a rotatable push rod at its end that mates with the guide rail plate, and each of the push rods is installed at an angle around the guide rail plate.
[0014] Preferably, the guide rail plate has grooves on all four sides, which are rotatably connected to the top of the inclined push rod, and the guide rail plate has a threaded opening inside that meshes with the rotating screw.
[0015] A gear ring is fixedly installed at the top of the support shaft, and a transmission shaft that rotatably engages with the gear ring is provided at the top of the top cover.
[0016] Compared with the prior art, the present invention has the following beneficial effects;
[0017] In this invention, a control box drives a rotating screw to rotate inside a positioning block. Simultaneously, the lower half of the rotating screw is rotatably connected to a guide plate, driving the guide plate to slide downward inside a support shaft. At the same time, the guide plate applies a downward pulling force to the top of the inclined push rod, causing the inclined push rod to deflect at the side end of the guide plate. The tilted and deflected inclined push rod applies a force to the ultraviolet lamp, causing the ultraviolet lamp to rotate around its end to a horizontal state. The ultraviolet lamp emits ultraviolet light downward to disinfect the stirred minced meat and inhibit the growth of miscellaneous bacteria.
[0018] In this invention, a microbial sensor is installed in the lower half of the support shaft, making full contact with the fermentation broth. When the bacteria or their metabolites in the fermentation broth interact with the microbial cells in the support shaft, an electrical signal is generated. This electrical signal is transmitted to the control box via a transmission line. The changes in these signals are read and recorded. The presence and growth of bacteria are determined based on the intensity and trend of the signals, allowing for timely detection of bacterial contamination and enabling appropriate measures to be taken to ensure the normal progress of fermentation. Attached Figure Description
[0019] The above description is only an overview of the technical solution of this utility model. In order to better understand the technical means of this utility model and to implement it in accordance with the contents of the specification, the preferred embodiments of this utility model are described in detail below with reference to the accompanying drawings.
[0020] Figure 1 This is a structural diagram of the tank body of this utility model;
[0021] Figure 2 This is a structural diagram of the support shaft of this utility model;
[0022] Figure 3 This is a structural diagram of the ultraviolet lamp of this utility model;
[0023] Figure 4 This is a structural diagram of the inclined push rod of this utility model.
[0024] In the diagram: 11. Tank body; 12. Top cover; 13. Support shaft; 14. Gear ring; 15. Control box; 16. Microbial sensor; 17. Positioning block; 18. Transmission line; 19. Rotating screw; 21. Guide rail plate; 22. Angled push rod; 23. Ultraviolet lamp. Detailed Implementation
[0025] This application provides a meat fermentation tank with antibacterial function, effectively solving the problem that when raw meat is contaminated during slaughter, processing, transportation, or storage, or comes into contact with an environment containing a large number of microorganisms, the meat itself will carry miscellaneous bacteria into the fermentation tank. These bacteria will decompose the protein, fat, and carbohydrates in the meat, reducing the nutritional value of the product and affecting its appearance and taste. The control box drives a rotating screw to rotate inside the positioning block. At the same time, the lower half of the rotating screw is rotatably connected to the guide plate, driving the guide plate to slide downward inside the support shaft. Simultaneously, the guide plate applies a downward pulling force to the top of the inclined push rod, causing the inclined push rod to deflect at the side end of the guide plate. The tilted and deflected inclined push rod applies a force to the ultraviolet lamp, causing the ultraviolet lamp to rotate around its end to a horizontal state. The ultraviolet lamp emits ultraviolet light downwards to disinfect the stirred meat and inhibit the growth of miscellaneous bacteria.
[0026] Example
[0027] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, the technical solution in this application embodiment effectively solves the technical problem that raw meat is contaminated during slaughter, processing, transportation, or storage, or comes into contact with an environment containing a large number of microorganisms. This causes the minced meat itself to carry miscellaneous bacteria into the fermentation tank, which decompose the proteins, fats, and carbohydrates in the minced meat, reducing the nutritional value of the product and affecting its appearance and taste. The overall concept is as follows:
[0028] To address the problems existing in the prior art, this utility model provides a meat fermentation tank with antibacterial function, including a tank body 11 and a top cover 12. A support shaft 13 is rotatably installed inside the top cover 12. Ultraviolet lamps 23 are rotatably installed on the four sides of the support shaft 13. Microbial sensors 16 are fixedly installed on the two sides of the support shaft 13. The end of each microbial sensor 16 is connected to the ultraviolet lamp 23 through a wire harness. At least two stirring blades are fixedly installed at the end of the support shaft 13. The meat is transported into the tank body 11 for storage through the pipe opening at the top of the top cover 12. At the same time, different ingredients are added. By driving the support shaft 13 to rotate, the support shaft 13 drives the stirring blades at the end to stir the meat evenly and carry out fermentation.
[0029] The support shaft 13 is equipped with a drive assembly, which includes a positioning block 17, a rotating screw 19, and a guide plate 21. The top end of the rotating screw 19 is connected to the output shaft inside the control box 15. The control box 15 drives the rotating screw 19 to rotate inside the positioning block 17. At the same time, the lower half of the rotating screw 19 is rotatably connected to the guide plate 21, driving the guide plate 21 to slide downward inside the support shaft 13. Meanwhile, the guide plate 21 applies a downward pulling force to the top end of the inclined push rod 22, causing the inclined push rod 22 to deflect at the side end of the guide plate 21. The tilted and deflected inclined push rod 22 applies a force to the ultraviolet lamp 23, causing the ultraviolet lamp 23 to rotate around its end to a horizontal state. The ultraviolet lamp 23 emits ultraviolet light downward to disinfect the stirred minced meat and inhibit the growth of miscellaneous bacteria.
[0030] Two transmission lines 18 connected in series with the control box 15 are fixedly installed on the top of the positioning block 17. Microbial sensors 16 are installed on both sides of the support shaft 13. The microbial sensors 16 are installed in the lower half of the support shaft 13 and are in full contact with the fermentation broth. When the miscellaneous bacteria or their metabolites in the fermentation broth interact with the microbial cells in the support shaft 13, an electrical signal is generated. The electrical signal is transmitted to the control box 15 through the transmission lines 18. These signal changes are read and recorded. The presence and growth of miscellaneous bacteria are judged based on the intensity and trend of the signal.
[0031] Each ultraviolet lamp 23 has a rotatably mounted inclined push rod 22 that is connected to the guide rail plate 21 at its end. Each inclined push rod 22 is installed at an angle around the guide rail plate 21. The two ends of the inclined push rod 22 are rotatably connected to the guide rail plate 21 and the ultraviolet lamp 23 respectively. The inclined push rod 22 is pushed by the guide rail plate 21, and at the same time, the end of the inclined push rod 22 pushes the ultraviolet lamp 23 to deflect, so that multiple ultraviolet lamps 23 are deployed synchronously.
[0032] The four sides of the guide plate 21 are provided with grooves, which are rotatably connected to the top of the inclined push rod 22. The inside of the guide plate 21 is provided with a threaded opening that meshes with the rotating screw 19. The outside of the guide plate 21 is in contact with the inside of the support shaft 13. The rotation of the rotating screw 19 pushes the guide plate 21 to slide vertically inside the support shaft 13, thereby adjusting the tilt angle of the ultraviolet lamp 23.
[0033] A gear ring 14 is fixedly installed at the top of the support shaft 13, and a transmission shaft that rotates and connects with the gear ring 14 is provided at the top of the top cover 12. The transmission shaft is connected to the motor, and the output twisting force is transmitted to the gear ring 14, so that the gear ring 14 drives the support shaft 13 to rotate inside the tank 11.
[0034] Working principle:
[0035] The first step involves transporting minced meat into the tank 11 through the pipe opening at the top of the top cover 12 for storage. Simultaneously, different ingredients are added. The drive shaft 13 rotates, causing the end-mounted stirring blades to evenly stir the minced meat for fermentation. A drive shaft connects to a motor, transmitting the twisting force to a gear ring 14, which in turn drives the support shaft 13 to rotate inside the tank 11. Microbial sensors 16 are installed on both sides of the support shaft 13, positioned in the lower half of the shaft to ensure full contact with the fermentation liquid. When bacteria or their metabolites in the fermentation liquid interact with the microbial cells in the support shaft 13, an electrical signal is generated. This signal is transmitted to the control box 15 via a transmission line 18, where changes in these signals are read and recorded. The presence and growth of bacteria are determined based on the signal strength and trend.
[0036] The second step involves driving the rotating screw 19 to rotate inside the positioning block 17 via the control box 15. Simultaneously, the lower half of the rotating screw 19 is rotatably connected to the guide plate 21, driving the guide plate 21 to slide downward inside the support shaft 13. At the same time, the guide plate 21 applies a downward pulling force to the top of the inclined push rod 22, causing the inclined push rod 22 to deflect at the side end of the guide plate 21. The tilted and deflected inclined push rod 22 applies a force to the ultraviolet lamp 23, causing the ultraviolet lamp 23 to rotate around its end to a horizontal state. The ultraviolet lamp 23 emits ultraviolet light downward to disinfect the stirred minced meat and inhibit the growth of miscellaneous bacteria.
[0037] Finally, it should be noted that the above embodiments are merely examples for clearly illustrating the present invention and are not intended to limit the implementation. Those skilled in the art can make other variations or modifications based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the protection scope of this invention.
Claims
1. A meat fermentation tank with antibacterial function, comprising a tank body (11) and a top cover (12), characterized in that, The top cover (12) is rotatably mounted with a support shaft (13). Ultraviolet lamps (23) are rotatably mounted on all four sides of the support shaft (13). Microbial sensors (16) are fixedly mounted on two sides of the support shaft (13). The end of each microbial sensor (16) is connected to the ultraviolet lamp (23) via a wire harness. At least two stirring blades are fixedly mounted on the end of the support shaft (13).
2. The meat emulsion fermentation tank with bacteriostatic function according to claim 1, characterized in that, The support shaft (13) is equipped with a drive assembly, which includes a positioning block (17), a rotating screw (19) and a guide plate (21). The top end of the rotating screw (19) is connected to the output shaft inside the control box (15).
3. The meat emulsion fermentation tank with bacteriostatic function according to claim 2, characterized in that, Two transmission lines (18) connected in series with the control box (15) are fixedly installed at the top of the positioning block (17).
4. The meat emulsion fermentation tank with bacteriostatic function according to claim 1, characterized in that, Each of the ultraviolet lamps (23) has a rotatable push rod (22) that is connected to the guide rail plate (21) at its end, and each of the push rods (22) is installed at an angle around the guide rail plate (21).
5. The meat emulsion fermentation tank with bacteriostatic function according to claim 2, characterized in that, The guide plate (21) has grooves on all four sides, which are rotatably connected to the top of the inclined push rod (22). The guide plate (21) has a threaded opening inside that meshes with the rotating screw (19).
6. The meat emulsion fermentation tank with bacteriostatic function according to claim 1, characterized in that, A gear ring (14) is fixedly installed at the top end of the support shaft (13), and a transmission shaft that is rotatably connected to the gear ring (14) is provided at the top end of the top cover (12).