A sauce stewing meat tumbling and pickling integrated machine based on composite tenderization technology

Abstract

The utility model relates to the technical field of stewed meat processing, and specifically relates to a sauce stewed meat tumbling and marinating integrated machine based on composite tenderization technology, which comprises a tumbling cylinder, a base, a bionic massage body and a bidirectional servo motor, the bidirectional servo motor is connected to an oscillating lifting assembly and a transmission connecting piece through an output shaft at the same time, the single motor synchronously drives the cyclic lifting of the bionic massage body and the rotation of the tumbling cylinder, the tumbling cylinder side wall is provided with a liquid discharge valve, a raw material inlet and outlet and a tenderization enzyme adding port, and a low-temperature control system and a dynamic vacuum system are integrated inside. The design reduces energy consumption through power linkage, improves meat tenderness and flavor penetration efficiency by combining mechanical tenderization and biochemical treatment.

Description

Technical Field

[0001] This utility model relates to the field of braised meat processing technology, specifically a tumbling and marinating machine for braised meat based on composite tenderizing technology. Background Technology

[0002] The integrated tumbling and marinating machine for braised meat based on composite tenderizing technology is an intelligent food processing equipment that integrates mechanical tenderizing, vacuum tumbling, and marinating liquid penetration. It is specifically designed to improve the taste, tenderness, and flavor uniformity of braised meat products.

[0003] In the mechanical tenderizing process, bionic massage blades or adjustable impact pins are usually used inside the drum to physically destroy the muscle fiber structure during the tumbling process. However, after analyzing the use of existing mechanical tenderizing equipment, it was found that the power for controlling the lifting and lowering of the bionic massage blades or adjustable impact pins and the power for controlling the operation of the drum are independent power systems with no effective linkage between them. This results in high overall energy consumption and increased processing costs.

[0004] Therefore, in view of the above-mentioned problems, this technical solution proposes an integrated machine for tumbling and marinating braised meat based on composite tenderizing technology. Utility Model Content

[0005] The purpose of this invention is to provide an integrated machine for tumbling and marinating braised meat based on composite tenderizing technology, so as to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, this utility model provides the following technical solution:

[0007] A tumbling and marinating machine for braised meat based on composite tenderizing technology includes a tumbling drum used in composite tenderizing, enzymatic hydrolysis, and low-temperature marinating processes. A base is rotatably connected to the bottom of the tumbling drum. A set of biomimetic massage bodies is circulated and lifted inside the tumbling drum. These massage bodies mechanically tumble and tenderize the pre-treated raw meat placed inside the tumbling drum. A swing lifting assembly is connected to the top of the biomimetic massage bodies. A bidirectional servo motor is connected to one side of the top of the swing lifting assembly. The outer wall of the tumbling drum is connected to the bidirectional servo motor via a transmission connector. An output shaft is connected to the output end of the bidirectional servo motor, and the end of the output shaft is connected to the swing lifting assembly, controlling the swing lifting assembly to drive the biomimetic massage bodies to circulate and lift. Simultaneously, one side of the middle of the output shaft is connected downwards to the transmission connector to drive the tumbling drum to rotate on the base. This achieves synchronous control of the lifting of the biomimetic massage bodies and the rotation of the tumbling drum while the bidirectional servo motor is running, thus dynamically and mechanically tenderizing the raw meat. This ensures tenderizing quality while improving the utilization rate of the kinetic energy output by the bidirectional servo motor.

[0008] By adjusting the rotation direction of the bidirectional servo motor, the rotation direction of the tumbling drum can be adjusted without affecting the cyclic lifting and lowering of the bionic massage body, ensuring that the raw meat is fully driven to move in multiple directions during the tenderizing process.

[0009] Compared with the prior art, the beneficial effects of this utility model are: by synchronously driving the rotation of the tumbling drum and the lifting and lowering of the bionic massage body with a bidirectional servo motor, redundant energy consumption of the independent power system is eliminated, and processing costs are reduced.

[0010] The cyclical lifting and lowering of the pain-inducing bionic massage body, combined with the bidirectional rotation of the tumbling drum, achieves multi-directional dynamic tumbling of the raw meat, fully disrupting the muscle fiber structure.

[0011] The initial height of the bionic massage body can be adjusted via a pressure adjustment lever to accommodate different amounts of raw meat; the bidirectional servo motor allows for flexible control of the tumbling direction. Attached Figure Description

[0012] Figure 1 This is a process flow diagram of an integrated machine for tumbling and marinating braised meat based on composite tenderizing technology.

[0013] Figure 2 This is a schematic diagram of the tumbling drum in a marinating and tumbling machine for braised meat based on composite tenderizing technology.

[0014] Figure 3 This is a schematic diagram of the three-dimensional partial structure of the tumbling drum in a marinating and tumbling machine for braised meat based on composite tenderizing technology.

[0015] Figure 4 This is a partial structural diagram of the swing lifting component in a tumbling and marinating machine for braised meat based on composite tenderizing technology.

[0016] The components include: 10 tumbling drum, 11 bidirectional servo motor, 12 swing lifting assembly, 13 low-temperature control system, 14 dynamic vacuum system, 15 tenderizing enzyme addition port, 16 raw material inlet and outlet, 17 bionic massage body, 18 output shaft, 19 swing rod I, 20 swing rod II, 21 lifting slide rail, 22 roller, 23 U-shaped slider, 24 connecting rod, 25 pressure adjusting rod, 26 sealing plate, 27 bevel gear I, 28 bevel gear II, 29 transmission rod, 30 driving spur gear, 31 driven gear ring, and 32 base. Detailed Implementation

[0017] It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0018] In the description of this utility model, it should be understood that the terms "center," "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicating orientation or positional relationships based on the orientation or positional relationships shown in the accompanying drawings, are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model. Furthermore, the terms "first," "second," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, features defined with "first," "second," etc., may explicitly or implicitly include one or more of that feature. In the description of this utility model, unless otherwise stated, "a plurality of" means two or more.

[0019] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0020] The present invention will now be described in detail with reference to the accompanying drawings and embodiments.

[0021] Please see Figure 1 A tumbling and marinating machine for braised meat based on compound tenderizing technology has the following process for preparing braised meat: raw meat pretreatment → compound tenderizing treatment → enzymatic hydrolysis treatment → low-temperature marinating → draining and cleaning → discharging and braising.

[0022] Among them, the pretreatment of raw meat prepares it for subsequent processing, ensuring that the raw meat is clean and of uniform size;

[0023] The process involves: receiving qualified raw meat (usually large cuts of meat, such as leg meat, shoulder meat, etc.), thawing as necessary (e.g., using low-temperature slow thawing to maintain quality), trimming (removing excess fat, fascia, bone fragments, blood clots, lymph nodes, and other impurities), cutting (cutting into appropriately sized pieces or strips as needed), and washing (rinsing with clean cold water to remove surface dirt and blood, and draining).

[0024] The compound tenderizing treatment utilizes the synergistic effect of physical and chemical (optional) methods to initially disrupt the myofibril structure of the meat, significantly improving the tenderness of the meat;

[0025] Mechanical tumbling: When the tumbling machine starts running, the rotation of the rollers causes the meat pieces to roll, tumble, squeeze, and collide repeatedly inside the machine. The physical force can effectively stretch and break some muscle fibers and connective tissues.

[0026] Chemical tenderizers (optional): Specific chemical tenderizer solutions (such as low-concentration phosphate or calcium salt solutions) may be added to the tumbler. Phosphate increases the pH and ionic strength of the meat, enhancing its water retention; calcium salts activate endogenous proteases (calcium-activated enzymes). Physical tumbling promotes the penetration and even distribution of the chemical solutions.

[0027] Tumbling parameter control: control tumbling time, speed, vacuum degree (vacuuming is beneficial for meat to absorb water and expand and for tenderizer to penetrate) and temperature (usually low temperature, such as 0-4℃).

[0028] Enzymatic hydrolysis: Using proteases (exogenous enzyme preparations) to gently and directionally break down muscle proteins, further significantly improving tenderness and taste;

[0029] The following steps are involved: Adding protease solution: After the compound tenderizing treatment (or as part of the compound tenderizing process), add the prepared protease solution (commonly such as papain, bromelain, neutral protease or compound protease) to the tumbler.

[0030] Gentle tumbling: The tumbler continues to tumble gently at a low speed to ensure that the enzyme solution is evenly distributed and penetrates into the meat.

[0031] Low-temperature marinating allows seasonings, spices, flavoring substances (soy sauce, sugar, salt, etc.), color protectants (such as sodium / potassium nitrite, if used), and water-retaining agents to fully penetrate and diffuse into the meat, giving the product its basic flavor and color, and further enhancing its water retention.

[0032] Add the marinade: Add the prepared marinade (brine, seasoning sauce, spice extract, etc.).

[0033] Vacuum tumbling: Turn on the vacuum (the negative pressure environment helps the meat absorb water and expand, accelerates the penetration of marinade ingredients, and reduces oxidation and the formation of bubbles), and continue tumbling (the time is longer than that of enzymatic hydrolysis, possibly 0.5-2 hours or longer).

[0034] Low-temperature control: The entire curing process must be strictly controlled within a low-temperature environment (usually 0-4℃). Low temperature effectively inhibits microbial growth, ensuring food safety, while slow penetration also facilitates the absorption of flavor substances and improves meat quality ("aging" effect). The "massaging" effect of tumbling greatly promotes the absorption and even distribution of the marinade.

[0035] Draining and cleaning: This process removes blood, excess marinade, and any meat scraps or other impurities produced during the marinating process, reducing odors and preparing the broth for subsequent braising (to avoid introducing too much salt and affecting the balance of the braising liquid).

[0036] First, open the drain valve at the bottom of the tumbler to drain the liquid produced during the marinating process.

[0037] Cleaning: Add an appropriate amount of clean cold water (or ice water) and rinse briefly and gently. Note that the water temperature should also be low (0-4℃).

[0038] Drain / spin dry: After draining the washing water, the meat pieces may be briefly tumbled and spun dry or left to drain to remove excess moisture from the surface and prevent dilution of the braising liquid during subsequent braising.

[0039] Braising: The tenderized and marinated meat pieces are then cooked, colored, and given a rich soy sauce flavor.

[0040] Its: Discharge: Open the door of the tumbler and take out the processed meat pieces.

[0041] Transfer to the braising pot: Transfer the meat pieces to a dedicated braising pot (such as a jacketed kettle, automatic temperature-controlled braising line, etc.). Tumbling and marinating integrated machines typically do not directly perform high-temperature braising (braising is a separate process).

[0042] Braising: Add pre-prepared old braising broth (or new braising broth) to a braising pot. Depending on the type and size of the meat and product requirements, control the braising temperature (usually bring to a boil over high heat first, then reduce to a simmer or gentle boil), time, and heat to ensure the meat is thoroughly cooked, flavorful, and colored (a dark brown or bright red color), achieving the desired texture (well-seasoned, tender, or chewy). Braising is a crucial step in developing the unique flavor, color, and texture of the final braised meat.

[0043] Please see Figures 2-4A tumbling and marinating machine for braised meat based on composite tenderizing technology includes a tumbling drum 10, which is used in composite tenderizing treatment, enzymatic hydrolysis treatment, and low-temperature marinating processes. A base 32 is rotatably connected to the bottom of the tumbling drum 10. A set of biomimetic massage bodies 17 is circulated and lifted inside the tumbling drum 10. The biomimetic massage bodies 17 mechanically tumble and tenderize the pre-treated raw meat placed inside the tumbling drum 10. A swing lifting assembly 12 is connected to the top of the biomimetic massage bodies 17, and a bidirectional servo motor 11 is connected to one side of the top of the swing lifting assembly 12. The outer wall of the tumbling drum 10 is connected to the bidirectional servo motor... The motors 11 are connected by a transmission connector. The output end of the bidirectional servo motor 11 is connected to an output shaft 18. The end of the output shaft 18 is connected to the swing lifting assembly 12, which controls the swing lifting assembly 12 to drive the bionic massage body 17 to rise and fall in cycles. At the same time, one side of the middle of the output shaft 18 is connected downward to the transmission connector to drive the tumbling drum 10 to rotate on the base 32. This enables the bidirectional servo motor 11 to run while simultaneously controlling the rise and fall of the bionic massage body 17 and the rotation of the tumbling drum 10, thereby dynamically and mechanically tenderizing the raw meat. This ensures the tenderizing quality while improving the utilization rate of the kinetic energy output by the bidirectional servo motor 11.

[0044] By adjusting the rotation direction of the bidirectional servo motor 11, the rotation direction of the tumbling drum 10 can be adjusted without affecting the cyclic lifting and lowering of the bionic massage body 17, thus ensuring that the raw meat is fully driven to move in multiple directions during the tenderizing process.

[0045] In this embodiment of the invention, a drain valve, a raw material inlet / outlet 16, and a tenderizing enzyme addition port 15 are respectively provided on the side wall of the tumbling drum 10; the drain valve is used to discharge the waste liquid inside the tumbling drum 10, the raw material inlet / outlet 16 is used for the output of raw meat and processed raw meat, and the tenderizing enzyme addition port 15 is used for the addition of various auxiliary materials during the enzymatic hydrolysis process.

[0046] A low-temperature control system 13 is provided on one side inside the tumbling drum 10, and a dynamic vacuum system 14 is provided on the top of the tumbling drum 10. The output end of the dynamic vacuum system 14 extends into the tumbling drum 10. The low-temperature control system 13 is used to adjust and control the reaction temperature inside the tumbling drum 10 in real time, and the dynamic vacuum system 14 is used to adjust the reaction pressure inside the tumbling drum 10 so that it can provide the best temperature and pressure for the raw meat during enzymatic hydrolysis and low-temperature curing. The operating principle and design temperature and pressure of the low-temperature control system 13 and the dynamic vacuum system 14 can be referred to the existing related technologies, and will not be elaborated here.

[0047] A rotating shaft is installed in the middle of the bottom of the tumbling drum 10. A rotating hole is opened in the top of the base 32 corresponding to the rotating shaft. The rotating shaft is rotatably connected in the rotating hole, thereby maintaining the rotation design of the tumbling drum 10 placed on the base 32.

[0048] A positioning seat is fitted on the output shaft 18, and the positioning seat is positioned and supported by a bracket (not shown in the figure);

[0049] The bionic massage body 17 is designed to form a frustum-shaped structure, and the bottom of the tumbling drum 10 is designed to cooperate with the bionic massage body 17 to fully contact and tumble the raw meat placed inside the tumbling drum 10.

[0050] Specifically, the outer surface of the bionic massage body 17 is uniformly covered with multiple arc-shaped protrusions to increase the rolling force with the raw meat, that is, to increase the damage to the muscle fibers.

[0051] In one embodiment of the present invention, the swing lifting assembly 12 includes a swing rod I 19 connected to the end of an output shaft 18. A swing rod II 20 is connected to the end of the swing rod I 19 via a rotating shaft. A through hole is provided at the end of the swing rod II 20 away from the swing rod I 19. A rotating rod is rotatably connected within the through hole. Both ends of the rotating rod extend to the outer end of the through hole and are fitted with rollers 22. Connecting rings are rotatably connected to the rotating rod located between the two sides of the swing rod II 20 and the rollers 22. A set of U-shaped rods is connected to one side of both connecting rings. A connecting rod 24 is connected to the middle of the side of the U-shaped rod away from the rotating rod. A set of U-shaped sliders 23 are connected to the end via a rotating shaft. A set of lifting slide rails 21 are slidably connected to the outside of the U-shaped sliders 23. At the same time, a groove is opened on the inner side of the lifting slide rails 21 corresponding to the position of the rollers 22. The rollers 22 move up and down along the groove. That is, when the bidirectional servo motor 11 rotates and drives the output shaft 18 to rotate, it drives the swing rod I 19 to swing cyclically. Then, the swing rod II 20 is controlled to drive the U-shaped sliders 23 at the bottom to move up and down cyclically inside the lifting slide rails 21. The bottom middle of the U-shaped sliders 23 is connected to the top of the bionic massage body 17 via a pressure adjustment rod 25, thereby realizing the lifting control of the bionic massage body 17.

[0052] The pressure adjustment rod 25 is an electric telescopic rod, which is used to adjust the initial height of the bionic massage body 17, thereby enabling the application of the required rolling force when tumbling raw materials with different contents inside the tumbling drum 10.

[0053] A sealing plate 26 is provided on the top of the tumbling drum 10 corresponding to the upper side of the pressure adjusting rod 25. The non-telescopic section of the upper side of the pressure adjusting rod 25 is movable and sealed through the sealing plate 26 to maintain the sealing of the inside of the tumbling drum 10.

[0054] In a preferred embodiment of the present invention, the transmission connector includes a bevel gear I 27 mounted on the output shaft 18, a bevel gear II 28 vertically meshing on one side of the bottom of the bevel gear I 27, a transmission rod 29 connected to the middle of the bottom of the bevel gear II 28, a drive spur gear 30 mounted on the bottom of the transmission rod 29, and a driven gear ring 31 mounted on the outer wall of the tumbling drum 10 meshing on one side of the drive spur gear 30. That is, when the output shaft 18 rotates, the bevel gear I 27 is driven to rotate, which in turn drives the bevel gear II 28 to rotate. Then, under the rotation of the transmission rod 29, the drive spur gear 30 is controlled to drive the driven gear ring 31 to rotate. Then, in conjunction with the bionic massage body 17, the raw meat inside the tumbling drum 10 is rolled, increasing its motion state and improving the efficiency of mechanical tenderization.

[0055] A positioning seat is also installed on the transmission rod 29. At the same time, the bidirectional servo motor 11 and the positioning seat are also positioned by the bracket (not shown in the figure). The specific structure can be achieved by using the existing conventional structure, and will not be described in detail here.

[0056] Among them, loading: the pre-treated raw meat is loaded into the tumbling drum 10 through the raw material inlet and outlet 16.

[0057] Complex rejuvenation:

[0058] Bidirectional servo motor 11 drives output shaft 18 synchronously.

[0059] Swinging lifting assembly 12: The bionic massage body 17 moves in a cycle of lifting and pressing the raw meat by swinging rod I 19, swinging rod II 20 and roller 22 within the lifting slide rail 21.

[0060] Transmission connection: The output shaft 18 drives the spur gear 30 via bevel gear I 27, bevel gear II 28 and transmission rod 29, which in turn drives the driven gear ring 31 to rotate the tumbling drum 10.

[0061] Enzyme preparation is injected through the tenderizing enzyme addition port 15, and the dynamic vacuum system 14 draws a vacuum to promote penetration.

[0062] Low-temperature curing:

[0063] After adding the marinade, the low-temperature control system 13 maintains an environment of 0-4℃, and the dynamic vacuum system 14 regulates the negative pressure to accelerate penetration.

[0064] Drainage cleaning: Open the drain valve to drain the waste liquid, and briefly tumble and rinse with ice water.

[0065] Discharge: The meat chunks are removed through the raw material inlet / outlet 16 and transferred to the braising process.

[0066] It should be understood that in this application, all rotating, sliding, meshing, belt-driven and other moving parts are well lubricated and not prone to slippage or wear, and each part is provided with a corresponding protective shell. However, in the accompanying drawings of this application, the connection state of each moving part is not shown. It should also be understood that all parts in this application are made of metal or plastic materials with suitable strength in the relevant field to ensure that their structural rigidity meets the actual requirements.

[0067] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention.

Claims

1. A tumbling and marinating machine for braised meat based on composite tenderizing technology, comprising a tumbling drum (10), a base (32), and a biomimetic massage body (17), characterized in that: The output shaft (18) of the bidirectional servo motor (11) is connected to both the swing lifting assembly (12) and the transmission connector; The swing lifting assembly (12) drives the bionic massage body (17) to circulate and rise and fall within the tumbling drum (10); The transmission connector drives the tumbling drum (10) to rotate on the base (32).

2. The integrated machine for tumbling and marinating braised meat based on composite tenderizing technology according to claim 1, characterized in that, The transmission connector includes a bevel gear I (27) fitted onto the output shaft (18), a bevel gear II (28) meshing perpendicularly with the bevel gear I (27), a transmission rod (29) connecting the bevel gear II (28), a drive spur gear (30) installed at the bottom of the transmission rod (29), and a driven gear ring (31) meshing with the drive spur gear (30). The driven gear ring (31) is fixed to the outer wall of the tumbling drum (10).

3. The integrated machine for tumbling and marinating braised meat based on composite tenderizing technology according to claim 1, characterized in that, The swing lifting assembly (12) includes a swing rod I (19), a swing rod II (20), a lifting slide rail (21), a roller (22), a U-shaped slider (23), a rotating rod, and a connecting rod (24). One end of the swing rod I (19) is connected to the output shaft (18), and the other end is hinged to the swing rod II (20). A connecting ring is rotatably connected to the rotating rod located between the two sides of the swing rod II (20) and the roller (22). A set of U-shaped rods is connected to one side of the two connecting rings. A connecting rod (24) is connected to the middle of the side of the U-shaped rod away from the rotating rod. A set of U-shaped sliders (23) is connected to the end of the connecting rod (24) through the rotating shaft. A set of lifting slide rails (21) is slidably connected to the outside of the U-shaped sliders (23). At the same time, a groove is opened on the inner side of the lifting slide rails (21) corresponding to the position of the roller (22). The roller (22) moves up and down along the groove.

4. The integrated machine for tumbling and marinating braised meat based on composite tenderizing technology according to claim 3, characterized in that, The U-shaped slider (23) is connected to the bionic massage body (17) via a pressure adjustment rod (25); The pressure adjustment rod (25) is an electric telescopic rod used to adjust the initial height of the bionic massage body (17).

5. The integrated machine for tumbling and marinating braised meat based on composite tenderizing technology according to claim 1, characterized in that, The top of the tumbling drum (10) is provided with a sealing plate (26), and the pressure adjusting rod (25) moves through the sealing plate (26) in a sealed manner. The side wall of the tumbling drum (10) is equipped with a low temperature control system (13) and a dynamic vacuum system (14).

6. The integrated machine for tumbling and marinating braised meat based on composite tenderizing technology according to claim 1, characterized in that, The surface of the bionic massage body (17) is provided with arc-shaped protrusions, and its inverted frustum structure is adapted to the bottom of the tumbling cylinder (10).

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