A meat quality refrigerated product tumbling and marinating device

Abstract

The utility model relates to meat product refrigeration pickling processing equipment technical field especially relates to a kind of meat quality refrigeration product tumbling pickling device, including base, the base is provided with symmetrical support, the arc surface lower part of outer tube is fixedly connected with symmetrical connecting block, the connecting block is respectively hinged to connect the support, the center axis of the center of the inner tube is rotatably arranged in the outer tube, the upper side of the outer tube is fixedly provided with upper cover, the upper cover is semicircular block, and the opening between the upper cover and the outer tube is provided with closure cover;Circulating pump continuously sucks back bottom liquid and sprays through porous spray head, so that pickling liquid active ingredient is constantly renewed on meat surface.

Description

Technical Field

[0001] This utility model relates to the technical field of meat product cold storage and marinating equipment, and in particular to a tumbling and marinating device for cold meat products. Background Technology

[0002] Currently, the industrial production of processed meat products (such as chilled steaks, chicken breasts, and kebabs) generally adopts a tumbling and static marinating process: vacuum tumbling at room temperature or slightly below room temperature for 30–90 minutes; after removal, the material is transferred to a cold storage room for static marinating for 6–24 hours. This process has the following drawbacks: the tumbling and cold storage are separated; the marinade relies solely on the concentration gradient for slow penetration, resulting in uneven flavoring, a long marinating time, and the marinade tending to accumulate at the bottom, leaving the upper part of the meat insufficiently marinated.

[0003] A search revealed that patent CN213045091U discloses a meat marinating jar, comprising a jar body, a lid, and a handle. The handle includes a rotating post, a positioning post, and a limiting post. One end of the rotating post is fixedly connected to the positioning post, and the end of the positioning post away from the rotating post is fixedly connected to the limiting post. The rotating post and the positioning post are offset from each other, as are the limiting post and the positioning post. The limiting post and the rotating post are on the same straight line. The positioning post passes through the lid, and the handle is movably connected to the lid. Rotating the rotating post causes the limiting post to engage with the jar body, thereby forming a tight connection between the lid and the jar body. The jar body has a feeding port, and the lid has a waterproof ring. The waterproof ring is housed within the feeding port and abuts against the inner wall of the feeding port. The lid covers the feeding port.

[0004] The meat curing jar is easy to add ingredients by having an opening, but the curing liquid still tends to settle and accumulate at the bottom. Therefore, a tumbling and curing device for refrigerated meat products was designed. Utility Model Content

[0005] Based on the above background, the purpose of this utility model is to provide a tumbling and marinating device for cold-preserved meat, wherein a circulating pump continuously draws back the liquid from the bottom and sprays it through a multi-hole nozzle, so that the effective components of the marinating liquid are constantly renewed on the surface of the meat.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] A tumbling and marinating device for chilled meat includes a base with symmetrical supports on the base. Symmetrical connecting blocks are fixedly connected to the lower part of the arc-shaped surface of the outer cylinder. The connecting blocks are respectively hinged to the supports. The center of the outer cylinder is rotatably connected to the central axis of the inner cylinder. A top cover is fixedly installed on the upper side of the outer cylinder. The top cover is semi-circular in shape. A sealing cap is provided at the opening between the top cover and the outer cylinder.

[0008] The top cover is connected to a marinade circulation component, which is used to absorb the marinade and spray it onto the surface of the meat.

[0009] As a further limitation of this technical solution, the marinating liquid circulation assembly includes a suction head, which is located in the lower middle part of the inner cylinder. The suction head is fixedly installed at the lower end of the suction pipe, which is fixedly connected to the inlet of the circulation pump. The outlet of the circulation pump is fixedly connected to the outlet pipe, which is fixedly passed through the upper cover. The circulation pump is fixed to the upper cover. A nozzle is fixedly installed at the lower end of the outlet pipe, which is located in the upper part of the inner cylinder and has multiple spray holes.

[0010] As a further limitation of this technical solution, a tumbling assembly is also provided, which is used to tumble the meat and is disposed inside the inner cylinder.

[0011] As a further limitation of this technical solution, the tumbling assembly includes a set of tumbling protrusions, which are circumferentially and uniformly fixed to the bottom of the inner cylinder. A set of circumferentially and uniformly arranged tumbling strips are fixedly arranged on the arc-shaped wall of the inner cylinder. The edges of the tumbling protrusions and tumbling strips are rounded. The lower end of the central shaft of the inner cylinder is fixedly connected to the output shaft of the motor, and the motor is fixedly connected to the lower side of the outer cylinder through a motor bracket.

[0012] As a further limitation of this technical solution, the closing cover is hinged to one side of the upper cover, the upper cover and the closing cover are sealed together, and the outer cylinder and the closing cover are sealed together.

[0013] As a further limitation of this technical solution, the closed cover is connected to the opening assembly, the opening assembly includes a limiting ring, the limiting ring is fixedly connected to the telescopic rod end of the electric push rod, one end of the outer shell of the electric push rod is rotatably connected to the upper cover, the limiting ring and one end of the connecting rod are rotatably connected, and the connecting rod is fixedly connected to the upper side of the closed cover.

[0014] As a further limitation of this technical solution, a motor is fixedly connected to one of the brackets, the motor being a stepper motor, and the output shaft of the motor is fixedly connected to one of the connecting blocks.

[0015] This utility model has the following beneficial effects:

[0016] The circulating pump continuously draws back the liquid from the bottom and sprays it through a multi-hole nozzle, so that the effective components of the marinade are constantly renewed on the surface of the meat.

[0017] The tumbling protrusions at the bottom of the inner cylinder and the tumbling strips on the side walls all have large rounded corners, which tumble the meat pieces during rotation;

[0018] The motor drives the outer cylinder to rotate, realizing automatic tilting and discharge. The tumbling strips play a certain guiding role, and the meat chunks and residual liquid slide out by their own weight, without the need for manual material removal. Attached Figure Description

[0019] Figure 1 The three-dimensional representation of this utility model Figure 1 ;

[0020] Figure 2 The three-dimensional representation of this utility model Figure 2 ;

[0021] Figure 3 This is a partial perspective view of the present invention;

[0022] Figure 4 The three-dimensional representation of this utility model Figure 3 .

[0023] Explanation of icon numbers:

[0024] 1. Marinade liquid circulation module; 101. Suction head; 102. Suction pipe; 103. Circulation pump; 104. Discharge pipe; 1041. Nozzle;

[0025] 2. Top cover;

[0026] 3. Opening assembly; 301. Limiting ring; 302. Electric push rod; 303. Connecting rod; 304. Closing cover;

[0027] 5. Outer cylinder; 501. Connecting block;

[0028] 6. Electric motor;

[0029] 7. Bracket;

[0030] 8. Base;

[0031] 9. Tumbling assembly; 901. Motor; 9011. Motor bracket; 902. Tumbling strip; 903. Tumbling protrusion;

[0032] 10. Inner cylinder. Detailed Implementation

[0033] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0034] It should be noted that all directional indicators (such as up, down, left, right, front, back, etc.) in this utility model embodiment are only used to explain the relative positional relationship and movement of each component in a certain specific posture (as shown in the figure). If the specific posture changes, the directional indicator will also change accordingly.

[0035] Furthermore, in this utility model, descriptions involving "first," "second," etc., are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of that feature. Additionally, the technical solutions of the various embodiments can be combined with each other, but only on the basis of being achievable by those skilled in the art. When the combination of technical solutions is contradictory or impossible to implement, such a combination of technical solutions should be considered non-existent and not within the scope of protection claimed by this utility model.

[0036] See Figures 1-4 A tumbling and marinating device for cold-preserved meat.

[0037] Example 1

[0038] A tumbling and marinating device for chilled meat includes a base 8, on which symmetrical supports 7 are provided. Symmetrical connecting blocks 501 are fixedly connected to the lower part of the arc-shaped surface of the outer cylinder 5. The connecting blocks 501 are respectively hinged to the supports 7. The center axis of the inner cylinder 10 is rotatably provided at the center of the outer cylinder 5. An upper cover 2 is fixedly provided on the upper side of the outer cylinder 5. The upper cover 2 is semi-circular. A sealing cover 304 is provided at the opening between the upper cover 2 and the outer cylinder 5.

[0039] The upper cover 2 is connected to a marinade circulation component, which is used to absorb the marinade and spray it onto the surface of the meat.

[0040] Through the marinade circulation component, the marinade can be sprayed evenly and continuously onto the surface of the meat, effectively improving the efficiency and effect of lactic acid bacteria fermentation. The central axis of the inner cylinder 10 provides stable support and also facilitates the rotation of the inner cylinder 10 within the outer cylinder 5, allowing the meat pieces to fully contact the marinade. The sealing cover 304 between the top cover 2 and the outer cylinder 5 can be hinged or snap-fitted, effectively preventing the intrusion of external impurities.

[0041] The marinating liquid circulation assembly includes a suction head 101, which is located in the lower middle part of the inner cylinder 10. The suction head 101 is fixedly installed at the lower end of the suction pipe 102, which is fixedly connected to the inlet of the circulation pump 103. The outlet of the circulation pump 103 is fixedly connected to the outlet pipe 104, which is fixedly passed through the upper cover 2. The circulation pump 103 is fixed to the upper cover 2. A nozzle 1041 is fixedly installed at the lower end of the outlet pipe 104, which is located in the upper part of the inner cylinder 10 and has multiple spray holes.

[0042] In this embodiment, the suction head 101 is located in the lower middle part of the inner cylinder 10, which can fully absorb the marinade accumulated at the bottom of the inner cylinder 10. Then, the marinade is transported to the inlet of the circulation pump 103 through the suction pipe 102. After the circulation pump 103 starts working, it transports the marinade from the outlet pipe 104 to the nozzle 1041 at the top of the inner cylinder 10. The multiple spray holes on the nozzle 1041 can spray the marinade more evenly on the surface of the meat pieces in the inner cylinder 10, which further improves the contact effect between the marinade and the meat pieces during the lactic acid bacteria fermentation process, and helps to improve the quality and efficiency of fermentation.

[0043] A tumbling assembly 9 is also provided, which is used to tumble the meat. The tumbling assembly 9 is disposed inside the inner cylinder 10.

[0044] The tumbling assembly 9 includes a set of tumbling protrusions 903, which are circumferentially fixed to the bottom of the inner cylinder 10. A set of circumferentially evenly arranged tumbling strips 902 are fixedly arranged on the inner arc-shaped wall of the inner cylinder 10. The edges of the tumbling protrusions 903 and the tumbling strips 902 are rounded. The lower end of the central shaft of the inner cylinder 10 is fixedly connected to the output shaft of the motor 901. The motor 901 is fixedly connected to the lower side of the outer cylinder 5 through the motor bracket 9011.

[0045] The bottom tumbling protrusion 903 of the inner cylinder and the tumbling strip 902 on the side wall both have large R rounded corners. The meat is tumbled by setting the tumbling assembly 9.

[0046] It is worth noting that when the tumbling assembly 9 is working, the motor 901 drives the inner cylinder 10 to rotate. The tumbling protrusions 903 evenly distributed around the bottom circumference of the inner cylinder 10 and the tumbling strips 902 evenly arranged around the inner arc-shaped wall continuously squeeze and knead the meat. Because the edges of the tumbling protrusions 903 and the tumbling strips 902 are rounded, excessive damage to the meat is avoided during the tumbling process. This effectively promotes the loosening of the muscle fibers inside the meat, allowing the marinade to penetrate better, while also ensuring the integrity of the meat. This tumbling method further enhances the contact between the marinade and the meat, allowing the lactic acid bacteria to be more evenly distributed on the surface and inside of the meat, thereby improving the quality and effect of fermentation.

[0047] A bracket 7 is fixedly connected to a motor 6, which is a stepper motor 6, and the output shaft of the motor 6 is fixedly connected to a connecting block 501.

[0048] The rotation of the output shaft of motor 6 can drive the connecting block 501 and the outer cylinder 5 to rotate, thereby tilting the outer cylinder 5 and the inner cylinder 10. The tumbling strip 902 plays a certain guiding role, making it convenient to pour out the meat after opening the sealing cover 304.

[0049] Example 2

[0050] This embodiment is a further elaboration based on Embodiment 1. Compared with Embodiment 1, this embodiment also has the following technical features:

[0051] The sealing cover 304 is hinged to one side of the upper cover 2, and the upper cover 2 and the sealing cover 304 are sealed together. The outer cylinder 5 and the sealing cover 304 are also sealed together.

[0052] In this embodiment, the sealing cover 304 is connected to the upper cover 2 by a hinge. The hinge structure design allows the sealing cover 304 to be opened and closed flexibly. The upper cover 2 and the sealing cover 304 are sealed to effectively prevent gas leakage during fermentation, avoid external impurities from entering the fermentation tank, and ensure the stability and purity of the fermentation environment. The outer cylinder 5 and the sealing cover 304 are also sealed to enhance the sealing performance of the entire fermentation device.

[0053] The closed cover 304 is connected to the opening assembly 3. The opening assembly 3 includes a limiting ring 301. The limiting ring 301 is fixedly connected to the telescopic rod end of the electric push rod 302. One end of the outer shell of the electric push rod 302 is rotatably connected to the upper cover 2. The limiting ring 301 and one end of the connecting rod 303 are rotatably connected. The connecting rod 303 is fixedly connected to the upper side of the closed cover 304.

[0054] In this embodiment, the extension and retraction of the electric push rod 302 drives the limiting ring 301 to move linearly. The movement of the limiting ring 301 then pulls the connecting rod 303. Since the connecting rod 303 is fixedly connected to the upper side of the sealing cover 304, the connecting rod 303 will drive the sealing cover 304 to rotate around the hinge point, thereby realizing the automatic opening and closing of the sealing cover 304.

[0055] The method of using this utility model is as follows:

[0056] Add the cut chilled meat pieces to the prepared marinade at a mass ratio of 100:8-12. The marinade can be formulated as follows: 1.8% salt, 0.3% compound phosphate, 1.2% sugar, 0.5% natural spice extract, and the remainder is water.

[0057] Start the electric push rod 302 to open the sealing cover 304 and put the meat pieces and all the marinating liquid into the inner cylinder 10 at once; close the sealing cover 304 and place the device in the cold storage. The staff enters the cold storage at regular intervals (note the need to keep warm) to control the operation of the marinating liquid circulation component and the tumbling component 9 to carry out the circulation spraying of the marinating material and the tumbling operation of the meat pieces.

[0058] After the meat is marinated, the electric push rod 302 is used to open the sealing cover 304, and the motor 6 is started to drive the outer cylinder 5 to tilt 120°-140°. The meat pieces and residual liquid slide out into the prepared suitable container by their own weight, without the need for manual removal.

[0059] After the initial cleaning is complete, proceed with the subsequent washing and marinating of the meat.

[0060] Of course, the above description is not intended to limit the present utility model, and the present utility model is not limited to the examples given above. Any changes, modifications, additions or substitutions made by those skilled in the art within the scope of the present utility model should also fall within the protection scope of the present utility model.

Claims

1. A tumbling and marinating device for chilled meat products, comprising a base (8), characterized in that, The base (8) is provided with symmetrical brackets (7), and symmetrical connecting blocks (501) are fixedly connected to the lower part of the arc surface of the outer cylinder (5). The connecting blocks (501) are respectively hinged to the brackets (7). The center of the outer cylinder (5) is rotatably provided with the central axis of the inner cylinder (10). The upper side of the outer cylinder (5) is fixedly provided with a top cover (2). The top cover (2) is in the shape of a semi-circular block. A sealing cover (304) is provided at the opening between the top cover (2) and the outer cylinder (5). The upper cover (2) is connected to the marinade circulation component, which is used to absorb the marinade and spray it onto the surface of the meat.

2. The tumbling and marinating device for chilled meat products according to claim 1, characterized in that, The meat curing liquid circulation assembly includes a suction head (101), which is located in the lower middle part of the inner cylinder (10). The suction head (101) is fixedly installed at the lower end of the suction pipe (102). The suction pipe (102) is fixedly connected to the inlet of the circulation pump (103). The outlet of the circulation pump (103) is fixedly connected to the outlet pipe (104). The outlet pipe (104) is fixedly passed through the upper cover (2). The circulation pump (103) is fixed to the upper cover (2). A nozzle (1041) is fixedly installed at the lower end of the outlet pipe (104). The nozzle (1041) is located in the upper part of the inner cylinder (10) and has multiple spray holes.

3. The tumbling and marinating device for chilled meat products according to claim 1, characterized in that, It is also provided with a tumbling assembly (9), which is used to tumble the meat and is disposed inside the inner cylinder (10).

4. The tumbling and marinating device for chilled meat products according to claim 3, characterized in that, The tumbling assembly (9) includes a set of tumbling protrusions (903), which are uniformly fixed to the bottom of the inner cylinder (10) around the circumference. A set of tumbling strips (902) are uniformly arranged around the circumference on the arc-shaped wall of the inner cylinder (10). The edges of the tumbling protrusions (903) and the tumbling strips (902) are rounded. The lower end of the central shaft of the inner cylinder (10) is fixedly connected to the output shaft of the motor (901), and the motor (901) is fixedly connected to the lower side of the outer cylinder (5) through the motor bracket (9011).

5. The tumbling and marinating device for chilled meat products according to claim 1, characterized in that, The closing cover (304) is hinged to one side of the upper cover (2), and the upper cover (2) and the closing cover (304) are sealed together. The outer cylinder (5) and the closing cover (304) are also sealed together.

6. The tumbling and marinating apparatus for chilled meat products according to claim 5, characterized in that, The closing cover (304) is connected to the opening assembly (3). The opening assembly (3) includes a limiting ring (301). The limiting ring (301) is fixedly connected to the end of the telescopic rod of the electric push rod (302). One end of the outer shell of the electric push rod (302) is rotatably connected to the upper cover (2). One end of the limiting ring (301) and the connecting rod (303) are rotatably connected. The connecting rod (303) is fixedly connected to the upper side of the closing cover (304).

7. The tumbling and marinating device for chilled meat products according to claim 1, characterized in that, A bracket (7) is fixedly connected to a motor (6), the motor (6) being a stepper motor (6), and the output shaft of the motor (6) is fixedly connected to a connecting block (501).

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