Pickling device for beef paste production

Abstract

The utility model provides a pickling device for beef paste production, which relates to the technical field of beef paste pickling and comprises a pickling cylinder, a central column is mounted at the center of the bottom of the pickling cylinder, and an extrusion plate slidably connected with the wall of the pickling cylinder is sleeved on the central column. A plurality of hollowed-out discs distributed from top to bottom are arranged on the central column and located below the extrusion plate, the surfaces of the hollowed-out discs are hollowed out, and convex rings are fixedly installed at the positions, close to the center and the edge, of the upper surfaces of the hollowed-out discs. Pickling material juice for immersing the surface of the beef is added into the pickling cylinder, and the squeezing plate descends to press the pickling material juice in the pickling cylinder, so that the pickling material juice can rapidly permeate into the beef under the action of pressure.

Description

Technical Field

[0001] This utility model relates to the field of beef sauce marinating technology, and in particular to a marinating device for beef sauce production. Background Technology

[0002] Marinating beef is one of the key steps in making delicious beef sauce. Therefore, a marinating apparatus for beef sauce production, disclosed in patent number CN220756527U, is described. A rotating shaft is rotatably connected to a tray, through which the beef to be marinated is threaded. A piercing and rinsing assembly is located within the housing and is used to spray marinade into the marinating chamber while simultaneously piercing the beef threaded through the rotating shaft, thereby accelerating the penetration of the marinade into the beef. A drive assembly is located within the housing and, when the tray is in operation, drives the rotating shaft, causing the rotating shaft to rotate the beef, thus ensuring even marination.

[0003] However, the way the marinade penetrates the beef is through the beef's own absorption and by the way it seeps into the pores on the surface of the beef under the influence of gravity. That is, the marinade penetrates from the outside in. Therefore, the speed at which the marinade penetrates will be affected, which in turn will affect the speed at which the beef is marinated. Utility Model Content

[0004] The purpose of this invention is to solve the problems existing in the prior art by proposing a marinating device for beef sauce production.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: a marinating device for beef sauce production, comprising a marinating cylinder, a central column installed at the center of the bottom of the marinating cylinder, an extrusion plate slidably connected to the wall of the marinating cylinder fitted on the central column, and a plurality of hollowed-out discs arranged from top to bottom on the central column below the extrusion plate, the surface of the hollowed-out discs being hollowed out, and convex rings being fixedly installed on the upper surface of the hollowed-out discs near the center and the edge, the convex rings near the center being connected to the surface of the central column by bolts, a switch valve for injecting marinating juice is provided on one side of the upper surface of the extrusion plate, and a lifting ring fitted on the central column is movably installed at the center of the upper surface of the extrusion plate, the top edge of the lifting ring being inserted with a plurality of inserts for inserting with the side of the central column.

[0006] Preferably, the bottom end of the central column is rotatably mounted on the bottom of the pickling cylinder, and spring rods that are inserted into the bottom of the pickling cylinder are fixedly installed on the bottom edge of the central column.

[0007] Preferably, a plurality of mounting seats are fixedly installed on the outer side of the convex ring at the edge position on the upper surface of the hollow disc, which are arranged in a ring array about the central axis of the pickling cylinder. A swing arm that swings up and down is rotatably connected inside the mounting seat. The swing arm's rotation point extends outward through the mounting seat and is fixedly installed with a bevel gear.

[0008] Preferably, several bevel gears on the same hollowed-out disc are arranged in a ring array about the central axis of the pickling cylinder, and the upper surface edge of the hollowed-out disc is rotatably connected to a bevel gear ring that meshes with the several bevel gears arranged in the ring array.

[0009] Preferably, a plurality of positioning holes are provided on one side of the surface of the conical ring, and the plurality of positioning holes are arranged in a ring array about the central axis of the pickling cylinder, and the bottom surface of the hollowed-out plate is threaded with screws that are inserted into the positioning holes.

[0010] Preferably, the central column has hollowed-out sections distributed from top to bottom around its four sides, with the hollowed-out sections being inserted into one end of the insert column. An electric push rod is provided between the insert column and the upper surface of the lifting ring, and several vertically arranged electric telescopic rods are provided between the lifting ring and the upper surface of the extrusion plate.

[0011] Preferably, a side door is hinged to one side of the pickling cylinder near the bottom edge.

[0012] Preferably, a pump body is fixedly installed on the other side of the pickling cylinder body, the pump body inlet is through the bottom of the pickling cylinder body and the pump body outlet is through the top of the pickling cylinder body.

[0013] Compared with the prior art, the advantages and positive effects of this utility model are as follows:

[0014] 1. In this utility model, beef is placed by setting several layers of hollow plates, and marinade that submerges the surface of the beef is added into the marinating cylinder. The marinade in the marinating cylinder is pressed by the descending extrusion plate, so that the marinade can quickly penetrate into the beef under pressure.

[0015] 2. In this utility model, by setting up a swing arm, the bevel gear that meshes with the bevel gear ring rotates and drives the swing arm to swing upward, thereby adjusting the height of the swing arm's swing end. Therefore, when the upper layer of hollowed-out plate descends to the bottom and contacts the swing end of the swing arm swinging upward on the lower layer of hollowed-out plate, the distance between the two adjacent hollowed-out plates can be adjusted, thus achieving effective utilization of the space inside the pickling cylinder. Attached Figure Description

[0016] Figure 1 This utility model provides a three-dimensional structural diagram of a marinating device for beef sauce production;

[0017] Figure 2 This utility model proposes a marinating device for beef sauce production. Figure 1 A schematic diagram of the structure viewed from below;

[0018] Figure 3 This utility model proposes a marinating device for beef sauce production. Figure 1 A schematic diagram of the cross-sectional structure;

[0019] Figure 4 This utility model provides a three-dimensional structural diagram of the extrusion plate of a marinating device for beef sauce production;

[0020] Figure 5 This utility model presents a three-dimensional structural diagram of a hollowed-out plate for a marinating device used in beef sauce production.

[0021] Legend: 1. Marinating cylinder; 2. Side door; 3. Extrusion plate; 4. Central column; 5. Switch valve; 6. Pump body; 7. Hollowed-out disc; 8. Spring rod; 9. Lifting ring; 10. Electric telescopic rod; 11. Insert column; 12. Electric push rod; 13. Swing arm; 14. Bevel gear; 15. Mounting base; 16. Bevel gear ring; 17. Positioning hole; 18. Screw; 19. Raised ring. Detailed Implementation

[0022] To better understand the above-mentioned objectives, features, and advantages of this utility model, the present utility model will be further described below with reference to the accompanying drawings and embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0023] Many specific details are set forth in the following description in order to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the present invention is not limited to the specific embodiments disclosed in the following specification.

[0024] like Figures 1-5 As shown, a marinating device for beef sauce production includes a marinating cylinder 1. A central column 4 is installed at the center of the bottom of the marinating cylinder 1. An extrusion plate 3, which is slidably connected to the wall of the marinating cylinder 1, is fitted on the central column 4. Several perforated plates 7 are arranged from top to bottom on the central column 4 below the extrusion plate 3. In use, the beef to be marinated is spread flat on several layers of perforated plates 7. The marinating juice is poured into the marinating cylinder 1 through the extrusion plate 3 and submerges all the perforated plates 7, so that the beef is submerged in the marinating juice. By using the extrusion plate 3 to descend, the marinating juice is quickly penetrated into the beef under pressure.

[0025] The perforated plate 7 has a perforated surface, and protruding rings 19 are fixedly installed on the upper surface of the perforated plate 7 near the center and edge. The protruding rings 19 can prevent beef from accumulating at the edge of the perforated plate 7, that is, the unused area at the edge of the perforated plate 7 allows the marinade to be poured smoothly from top to bottom through several layers of perforated plates 7, so that the marinade can completely submerge the beef. The protruding rings 19 near the center are connected to the surface of the central column 4 by bolts. A switch valve 5 for pouring marinade is provided on one side of the upper surface of the extrusion plate 3, and a lifting ring 9 sleeved on the central column 4 is movably installed at the center of the upper surface of the extrusion plate 3. The switch valve 5 is opened to facilitate the pouring of the prepared marinade into the area below the extrusion plate 3. Several inserts 11 are inserted into the top edge of the lifting ring 9 for insertion into the side of the central column 4. The central column 4 has four The perimeter is perforated from top to bottom, with the perforations located at one end of the insertion post 11. An electric push rod 12 is installed between the insertion post 11 and the upper surface of the lifting ring 9. Several vertically arranged electric telescopic rods 10 are installed between the lifting ring 9 and the upper surface of the extrusion plate 3. In use, after the extrusion plate 3 is filled with marinade, the switch valve 5 is closed. The electric push rod 12 extends to move the corresponding insertion post 11 horizontally to the perforation on the side of the central post 4. Since the height of the lifting ring 9 is fixed when the insertion post 11 is inserted into the perforation on the surface of the central post 4, the extrusion plate 3 will descend when the electric telescopic rod 10 connected to the lifting ring 9 extends. The extrusion plate 3 then presses the marinade below, allowing the marinade to quickly penetrate into the beef on the perforated plate 7.

[0026] To adjust the spacing between adjacent perforated trays 7 to accommodate beef chunks of different thicknesses: Several mounting seats 15, arranged in a circular array around the central axis of the marinating cylinder 1, are fixedly installed on the outer side of the raised ring 19 at the edge of the upper surface of the perforated tray 7. A swing arm 13, capable of vertical movement, is rotatably connected within the mounting seat 15. The swing arm 13 extends outward through the mounting seat 15 and is fixedly mounted with a bevel gear 14. Several bevel gears 14 on the same perforated tray 7 are arranged in a circular array around the central axis of the marinating cylinder 1, and a bevel ring 16, meshing with the bevel gears 14, is rotatably connected to the edge of the upper surface of the perforated tray 7. Several positioning holes 17 are provided on one side of the bevel ring 16, arranged in a circular array around the central axis of the marinating cylinder 1, and screws 18, threaded into the positioning holes 17, are threaded onto the bottom surface of the perforated tray 7. Figure 5It is known that the convex ring 19 near the center of the upper surface of the hollow plate 7 is rectangular. Therefore, when placing beef, the position of the hollow plate 7 can be fixed by using screws that pass through the convex ring 19 near the center and the hollow part of the surface of the central column 4, which makes it convenient for personnel to place and take out beef. After the beef is placed, the bevel gear 14 connected to the bevel gear ring 16 on the lower hollow plate 7 is rotated to drive the swing arm 13 to swing upward, thereby adjusting the height of the swing end of the swing arm 13. Then, the screw on the upper hollow plate 7 is removed and pulled out, so that the upper hollow plate 7 can fall down and contact the swing end of the swing arm 13 on the lower hollow plate 7, thereby adjusting the distance between the two adjacent hollow plates 7. By first adjusting the swing arm 13 and then removing the screw connecting the hollow plate 7 and the central column 4, the swing arm 13 can be controlled smoothly, conveniently and easily. In addition, the rotation angle of the bevel gear ring 16 can be fixed by using screws 18 and positioning holes 17 at different positions on the surface of the bevel gear ring 16, thereby fixing the swing angle of the swing arm 13.

[0027] To facilitate the handling of beef: the bottom of the central column 4 is rotatably installed at the bottom of the marinating cylinder 1, and spring rods 8 are fixedly installed around the bottom edge of the central column 4 and inserted into the bottom of the marinating cylinder 1. A side door 2 is hinged to one side of the marinating cylinder 1 near the bottom edge, and a pump body 6 is fixedly installed on the other side of the marinating cylinder 1. The inlet of the pump body 6 is through the bottom of the marinating cylinder 1, and the outlet of the pump body 6 is through the top of the marinating cylinder 1. After marinating, the pump body 6 is used to extract the remaining marinating juice below the extrusion plate 3 and store it above the extrusion plate 3. Then, the side door 2 is rotated open, and the spring rod 8 is pushed up to detach from the bottom of the marinating cylinder 1, so that the central column 4 can rotate, thereby rotating the perforated plate 7. This makes it convenient for personnel to take out beef from different areas of the perforated plate 7, and conversely, it also makes it convenient for personnel to spread the beef flat on the surface of the perforated plate 7.

[0028] Working principle: Rotate to open the side door 2, and lay the beef flat on the perforated tray 7 from bottom to top. After each layer of perforated tray 7 is laid, the bevel gear 14 connected to it by rotating the bevel gear ring 16 drives the swing arm 13 to swing upward, ensuring that the swing end of the swing arm 13 is higher than the height of the beef laid on the perforated tray 7. Then the upper layer of perforated tray 7 is lowered to rest on the swing ends of the swing arms 13 that are swinging upward on the lower layer of perforated tray 7. Continue to place beef until the beef is completely placed on several layers of perforated tray 7. Pour the marinade into the marinating cylinder 1 through the extrusion plate 3 and immerse all the perforated trays 7. Close the switch valve 5. Use the electric push rod 12 to extend and move the corresponding connected insertion post 11 horizontally to the side of the insertion center post 4. The electric telescopic rod 10 extends and pushes the extrusion plate 3 to descend, thereby using the extrusion plate 3 to press the marinade below, so that the marinade can quickly penetrate into the beef on the perforated tray 7.

[0029] The wiring diagrams of the switching valve 5, electric telescopic rod 10, electric push rod 12, and pump body 6 in this utility model are common knowledge in the field. Their working principles are known technologies. The appropriate model is selected according to actual use. Therefore, the control methods and wiring layouts of the switching valve 5, electric telescopic rod 10, electric push rod 12, and pump body 6 will not be explained in detail.

[0030] The above description is merely a preferred embodiment of the present utility model and is not intended to limit the present utility model in any other way. Any person skilled in the art may make changes or modifications to the above-disclosed technical content to create equivalent embodiments for application in other fields. However, any simple modifications, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present utility model without departing from the technical solution of the present utility model shall still fall within the protection scope of the technical solution of the present utility model.

Claims

1. A marinating apparatus for beef sauce production, comprising a marinating cylinder (1), characterized in that: A central column (4) is installed at the center of the bottom of the pickling cylinder (1). An extrusion plate (3) that is slidably connected to the wall of the pickling cylinder (1) is fitted on the central column (4). Several hollowed-out discs (7) are arranged from top to bottom on the central column (4) below the extrusion plate (3). The surface of the hollowed-out discs (7) is hollowed out, and a convex ring (19) is fixedly installed on the upper surface of the hollowed-out discs (7) near the center and the edge. The convex ring (19) near the center is connected to the surface of the central column (4) by bolts. A switch valve (5) for injecting pickling juice is provided on one side of the upper surface of the extrusion plate (3), and a lifting ring (9) fitted on the central column (4) is movably installed at the center of the upper surface of the extrusion plate (3). Several inserts (11) for inserting into the side of the central column (4) are inserted into the top edge of the lifting ring (9).

2. The marinating apparatus for beef sauce production according to claim 1, characterized in that: The bottom end of the central column (4) is rotatably installed at the bottom of the pickling cylinder (1), and spring rods (8) that are inserted into the bottom of the pickling cylinder (1) are fixedly installed on the bottom edge of the central column (4) around its sides.

3. The marinating apparatus for beef sauce production according to claim 1, characterized in that: The upper surface of the hollowed-out disc (7) is fixedly installed with several mounting seats (15) arranged in a ring array around the central axis of the pickling cylinder (1) on the outer side of the protruding ring (19) at the edge position. The mounting seats (15) are rotatably connected with swing arms (13) that swing up and down. The swing arms (13) extend outward through the mounting seats (15) and are fixedly installed with bevel gears (14).

4. The marinating apparatus for beef sauce production according to claim 3, characterized in that: A number of bevel gears (14) on the same hollow disc (7) are arranged in a ring array about the central axis of the pickling cylinder (1), and a bevel ring (16) that meshes with the number of bevel gears (14) arranged in the ring array is rotatably connected to the edge of the upper surface of the hollow disc (7).

5. The marinating apparatus for beef sauce production according to claim 4, characterized in that: The conical ring (16) has several positioning holes (17) on one side of its surface. The positioning holes (17) are arranged in a ring array about the central axis of the pickling cylinder (1), and the bottom surface of the hollow disc (7) is threaded with screws (18) that are inserted into the positioning holes (17).

6. The marinating apparatus for beef sauce production according to claim 1, characterized in that: The central column (4) has a hollowed-out arrangement distributed from top to bottom on all four sides, and the hollowed-out arrangement is inserted into one end of the insert column (11). An electric push rod (12) is provided between the insert column (11) and the upper surface of the lifting ring (9). Several vertically arranged electric telescopic rods (10) are provided between the lifting ring (9) and the upper surface of the extrusion plate (3).

7. The marinating apparatus for beef sauce production according to claim 1, characterized in that: The pickling cylinder (1) has a side door (2) hinged to one side of the cylinder near the bottom edge.

8. The marinating apparatus for beef sauce production according to claim 7, characterized in that: A pump body (6) is fixedly installed on the other side of the body of the pickling cylinder (1). The inlet of the pump body (6) is connected through the bottom of the pickling cylinder (1), and the outlet of the pump body (6) is connected through the top of the body of the pickling cylinder (1).

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