Seasoning mechanism for fermentation of large-size meat paste products
By designing a seasoning mechanism, the minced meat is layered and uniformly seasoned in large-scale minced meat products using spray pipes and pressurization components, solving the problem of uneven seasoning and ensuring uniform flavor of the minced meat during fermentation.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- FUJIAN YUGUAN FOOD CO LTD
- Filing Date
- 2025-04-14
- Publication Date
- 2026-05-19
AI Technical Summary
In existing technologies, large-sized minced meat products are prone to uneven seasoning during seasoning.
A seasoning mechanism was designed that, by placing minced meat in layers on a tray, and using a spray pipe and a pressurizing component, seasonings and fermentation liquid are evenly sprayed onto the minced meat, ensuring uniform seasoning.
This process ensures uniform seasoning of large-sized minced meat products, guaranteeing that all minced meat is evenly seasoned on each serving plate, allowing for subsequent fermentation.
Smart Images
Figure CN224258596U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of meat processing technology, specifically a seasoning mechanism for fermenting large-scale meat products. Background Technology
[0002] To give fermented minced meat its unique flavor, it needs to be seasoned before cooking so that the flavors can fully penetrate the meat during fermentation.
[0003] In existing technologies, when seasoning minced meat, the seasoning is usually mixed with the minced meat and then stirred. However, when dealing with large-sized minced meat products, this method can lead to uneven seasoning due to the large amount of minced meat. Therefore, there is a need for a method that can make the seasoning of minced meat more even when seasoning large-sized minced meat products. Utility Model Content
[0004] To solve the above-mentioned technical problems, this utility model proposes a seasoning mechanism for fermenting large-sized minced meat products, which can place large-sized minced meat in layers and season it separately, thereby ensuring that the seasoning is sufficiently uniform.
[0005] The technical solution to achieve the purpose of this utility model is as follows: a seasoning mechanism for fermenting large-scale minced meat products, including a seasoning tank with a hinged door, a seasoning component inside the seasoning tank, the seasoning component including a fixed column, a placement tray, a spray pipe, a shell, a feed pipe and a vertical pipe, the fixed column being fixedly connected to the inside of the seasoning tank, multiple placement trays being fixedly connected to the fixed column, multiple spray pipes being fixedly connected to the fixed column, the shell being fixedly connected to the seasoning tank, the feed pipe being fixedly connected to the shell, the vertical pipe being slidably connected to the shell and the inside of the seasoning tank, and a pressurization component being provided inside the shell.
[0006] Preferably, the booster assembly includes a motor, which is fixedly connected inside the housing, and the output shaft of the motor is fixedly connected to the vertical pipe.
[0007] Preferably, the pressurization assembly further includes lifting plates and baffles, with multiple lifting plates fixedly connected to the vertical pipe and multiple lifting plates slidably connected to the inner wall of the fixed column.
[0008] Preferably, the pressurization assembly further includes vertical rods and springs, with the vertical rods fixedly connected to multiple baffles and the springs fixedly connected to multiple baffles.
[0009] Preferably, the booster assembly further includes a fixing plate, and multiple fixing plates are fixedly connected to the inner wall of the fixing column, and multiple springs are fixedly connected to the multiple fixing plates respectively.
[0010] Preferably, the pressurization assembly further includes sockets, with multiple sockets respectively opened on multiple fixing plates, and multiple vertical rods respectively adapted to multiple sockets.
[0011] Compared with the prior art, the significant advantages of this utility model are:
[0012] In this invention, the minced meat to be seasoned can be layered on each placement plate, and the minced meat can be sprayed with a spray pipe to ensure that the seasoning and fermentation liquid are evenly sprayed onto the minced meat. Therefore, it can be ensured that all the minced meat is evenly seasoned on each placement plate. The minced meat can be fermented in the seasoning tank simply by closing the seasoning tank.
[0013] In this invention, the fermentation liquid and seasoning are mixed together and poured into the shell through the feed pipe. The mixture flows along the vertical pipe into the interior of the fixed column, filling the entire interior. At this time, the motor is started, and the output shaft of the motor moves upward, which drives the lifting plates to move upward. As the multiple lifting plates move upward, they will abut against each baffle. When the lifting plates continue to move upward, the baffles move upward, and the vertical rods on the baffles will insert into the holes on the upper fixed plate. At this time, the interior of the fixed column is divided into multiple sealed spaces. The mixture between each fixed plate and the lifting plate will be squeezed into the spray pipe as the lifting plates move upward, and then sprayed out through the spray pipe, evenly sprayed onto the minced meat on each plate. Attached Figure Description
[0014] The present invention will be further explained below with reference to the accompanying drawings and embodiments:
[0015] Figure 1 This is a three-dimensional structural schematic diagram of the present invention;
[0016] Figure 2 This is a three-dimensional structural schematic diagram of the present invention;
[0017] Figure 3 This is a cross-sectional view of the internal structure of this utility model;
[0018] Figure 4 This utility model Figure 3 The diagram shows an enlarged view of part A.
[0019] Explanation of reference numerals in the attached figures:
[0020] 1. Seasoning container; 2. Container door; 3. Seasoning assembly; 31. Fixing column; 32. Placement tray; 33. Spray pipe; 34. Shell; 35. Feed pipe; 36. Vertical pipe; 4. Pressurization assembly; 41. Motor; 42. Lifting plate; 43. Baffle; 44. Vertical rod; 45. Spring; 46. Fixing plate; 47. Insertion hole. Detailed Implementation
[0021] The present invention will now be described in detail, and the technical solutions in the embodiments of the present invention will be clearly and completely described. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of the present invention.
[0022] This utility model provides an improved seasoning mechanism for fermenting large-scale minced meat products. The technical solution of this utility model is as follows:
[0023] like Figures 1-4 As shown, a seasoning mechanism for fermenting large-scale minced meat products includes a seasoning tank 1 with a hinged door 2. A seasoning component 3 is installed inside the seasoning tank 1. The seasoning component 3 includes a fixing column 31, placement trays 32, spray pipes 33, a shell 34, a feeding pipe 35, and a vertical pipe 36. The fixing column 31 is fixedly connected to the inside of the seasoning tank 1. Multiple placement trays 32 are fixedly connected to the fixing column 31, multiple spray pipes 33 are fixedly connected to the fixing column 31, the shell 34 is fixedly connected to the seasoning tank 1, the feeding pipe 35 is fixedly connected to the shell 34, and the vertical pipe 36 is slidably connected to the shell 34 and the inside of the seasoning tank 1. A pressurizing component 4 is installed inside the shell 34. The minced meat can be divided into multiple portions, each in the form of a thin sheet, and laid on each placement tray 32. Seasonings and fermentation liquid are sprayed onto the minced meat using the spray pipes 33, ensuring that all the minced meat is evenly seasoned and subsequently fermented.
[0024] Preferably, the pressurization component 4 includes a motor 41, which is fixedly connected to the inside of the housing 34. The output shaft of the motor 41 is fixedly connected to the vertical pipe 36. The mixture of bacterial liquid and seasoning can be filled into the inside of the fixed column 31 through the vertical pipe 36.
[0025] Preferably, the pressurization assembly 4 also includes a lifting plate 42 and a baffle 43. Multiple lifting plates 42 are fixedly connected to the vertical pipe 36, and multiple lifting plates 42 are slidably connected to the inner wall of the fixed column 31. There is a gap between the lifting plate 42 and the baffle 43 so that the mixture discharged from the bottom of the vertical pipe 36 can move upward. After the lifting plate 42 moves upward and abuts against the baffle 43, the space inside the fixed column 31 will be divided into multiple parts.
[0026] Preferably, the pressurization assembly 4 further includes vertical rods 44 and springs 45. Multiple vertical rods 44 are fixedly connected to multiple baffles 43 respectively, and multiple springs 45 are fixedly connected to multiple baffles 43 respectively. The springs 45 can allow the baffles 43 to return to their original position after rising.
[0027] Preferably, the booster assembly 4 further includes a fixing plate 46, a plurality of fixing plates 46 being fixedly connected to the inner wall of the fixing column 31, and a plurality of springs 45 being fixedly connected to the plurality of fixing plates 46 respectively.
[0028] Preferably, the pressurizing component 4 also includes a socket 47, with multiple sockets 47 respectively opened on multiple fixed plates 46, and multiple vertical rods 44 respectively adapted to multiple sockets 47. When the vertical rod 44 is inserted into the socket 47, the space between each lifting plate 42 and the fixed plate 46 is sealed. At this time, the lifting plate 42 moves upward and squeezes the mixture into the spray pipe 33, and then sprays it onto the minced meat.
[0029] The specific working method is as follows: First, the minced meat to be seasoned is layered on each placement tray 32. Then, the fermentation liquid and seasoning are mixed together and poured into the shell 34 through the feed pipe 35. The mixture will enter the interior of the fixed column 31 through the vertical pipe 36, filling the entire interior of the fixed column 31. At this time, the motor 41 is started, and the output shaft of the motor 41 moves upward, which will drive the lifting plate 42 to move upward. When the multiple lifting plates 42 move upward, they will respectively block each baffle 43. At this time, the lifting plate 42 continues to move upward, and the baffle 43 moves upward. The vertical rod 44 on the baffle 43 will be inserted into the hole 47 on the upper fixed plate 46. At this time, the fixed column 31 is divided into multiple sealed spaces. The mixture between each fixed plate 46 and the lifting plate 42 will be squeezed into the spray pipe 33 as the lifting plate 42 moves upward. Then it will be sprayed out through the spray pipe 33 and evenly sprayed onto the minced meat on each placement plate 32. Therefore, it can be ensured that all the minced meat is evenly seasoned on each placement plate 32. At this time, it is only necessary to close the seasoning tank 1 to allow the minced meat to ferment in the seasoning tank 1.
[0030] The technical means disclosed in this utility model are not limited to those described above, but also include technical solutions composed of equivalent substitutions of the above technical features. Matters not covered in this utility model are common knowledge to those skilled in the art.
Claims
1. A seasoning mechanism for the fermentation of large-size meat emulsion products, comprising a seasoning tank (1) having a tank door (2) hinged thereto, characterized in that: The inside of the seasoning tank (1) is provided with a seasoning assembly (3), the seasoning assembly (3) comprises a fixed column (31), a placing disc (32), a spray pipe (33), a shell (34), a feeding pipe (35) and a vertical pipe (36), the fixed column (31) is fixedly connected to the inside of the seasoning tank (1), a plurality of placing discs (32) are fixedly connected to the fixed column (31), a plurality of spray pipes (33) are fixedly connected to the fixed column (31), the shell (34) is fixedly connected to the seasoning tank (1), the feeding pipe (35) is fixedly connected to the shell (34), the vertical pipe (36) is slidingly connected to the inside of the shell (34) and the seasoning tank (1), and the inside of the shell (34) is provided with a booster assembly (4).
2. A seasoning mechanism for the fermentation of large-size meat emulsion products according to claim 1, characterized in that: The booster assembly (4) comprises a motor (41), the motor (41) is fixedly connected to the inside of the shell (34), and the output shaft of the motor (41) is fixedly connected with the vertical pipe (36).
3. A flavouring mechanism for the fermentation of large format meat emulsion products according to claim 2, characterised in that: The booster assembly (4) further comprises a lifting disc (42) and a baffle (43), a plurality of lifting discs (42) are fixedly connected to the vertical pipe (36), and a plurality of lifting discs (42) are slidingly connected to the inner wall of the fixed column (31).
4. A flavouring mechanism for the fermentation of large format meat emulsion products according to claim 3, characterised in that: The booster assembly (4) further comprises a vertical rod (44) and a spring (45), a plurality of vertical rods (44) are respectively fixedly connected to a plurality of baffles (43), and a plurality of springs (45) are respectively fixedly connected to a plurality of baffles (43).
5. A flavouring mechanism for the fermentation of large format meat emulsion products according to claim 4, characterised in that: The booster assembly (4) further comprises a fixed plate (46), a plurality of fixed plates (46) are fixedly connected to the inner wall of the fixed column (31), and a plurality of springs (45) are respectively fixedly connected with a plurality of fixed plates (46).
6. A flavouring mechanism for the fermentation of large format meat emulsion products according to claim 5, characterised in that: The booster assembly (4) further comprises a jack (47), a plurality of jacks (47) are respectively formed in a plurality of fixed plates (46), and a plurality of vertical rods (44) are respectively matched with a plurality of jacks (47).