A device for curing meat with integrated spraying and mechanical beating functions
Patent Information
- Application Number
- CN202522670975.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-17
- Publication Date
- 2026-10-27
- Estimated Expiration
- 2035-12-17
AI Technical Summary
[0004]本实用新型的目的在于提供一种集成喷淋与机械捶打功能的腊味腌肉设备，以解决上述背景技术中提出的现有腌肉设备存在入味时间长导致腌制效率低的问题
本实用新型通过集成喷淋系统与机械捶打机构，将第一输送带与第二输送带沿加工路径依次设置并通过翻料板衔接，配合各自独立的喷淋组件与柔性捶打组件，实现肉片正反面喷淋、捶打的连贯加工，喷淋组件确保腌料以微小液滴无死角覆盖肉面，柔性捶打组件通过硅胶锤头设计，既避免划伤肉皮或破坏肉质纤维，又能通过可控频率的轻捶促进腌料向肉内渗透，提升入味均匀性与加工效率。整体结构紧凑、参数可调，适配不同品类腊味肉片的加工需求，具有较高的实用性与推广价值。
Smart Images
Figure CN224891711U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of food processing technology, specifically to a cured meat equipment that integrates spraying and mechanical pounding functions. Background Technology
[0002] In the marinating and processing of preserved meat products, ensuring that the marinade penetrates evenly into the deep layers of the meat slices is a key step in determining the flavor and quality of the product.
[0003] Currently, while tumbling machines widely used in the industry can mix marinade and meat slices through rotation and stirring, the squeezing and collision of meat slices during the tumbling process can easily cause the meat fibers to break, especially for cured meats with skin or thin meat slices, resulting in skin damage and loose meat, affecting the integrity of the product's shape. In addition, tumbling machines rely on marinade soaking to promote flavor penetration, and for meat slices thicker than 2cm, the deep penetration effect is limited, often requiring longer tumbling times, leading to low production efficiency. Utility Model Content
[0004] The purpose of this invention is to provide a cured meat equipment that integrates spraying and mechanical pounding functions to solve the problem mentioned in the background art that the existing cured meat equipment has a long marinating time, resulting in low marinating efficiency.
[0005] To achieve the above objectives, this utility model provides the following technical solution: a cured meat equipment integrating spraying and mechanical pounding functions, including a frame; A first conveyor belt and a second conveyor belt are mounted on the frame, and the first conveyor belt and the second conveyor belt are connected by a tipping plate; The spraying system includes a liquid storage tank mounted on the frame, and a spraying assembly mounted above the first conveyor belt and the second conveyor belt, respectively, and connected to the liquid storage tank for spraying marinade onto the cured meat slices. The hammering mechanism includes two sets of flexible hammering components respectively disposed above the first conveyor belt and the second conveyor belt; A liquid receiving tank, located inside the frame and below the first and second conveyor belts, is used to collect residual spray material.
[0006] Preferably, the spray assembly includes multiple sets of nozzles, which are evenly distributed along the conveying direction and width direction of the first conveyor belt and the second conveyor belt.
[0007] Preferably, the two ends of the turning plate are rotatably mounted on the inner side wall of the frame via rotating shafts, and one end of the rotating shaft is fixedly connected to a second motor for driving its rotation, which is used to turn the meat slices output from the first conveyor belt over and transfer them to the second conveyor belt.
[0008] Preferably, the flexible hammering assembly includes a first motor, a crankshaft connecting rod, and a hammering plate. The output end of the first motor is fixedly connected to the end of the crankshaft connecting rod. The crankshaft connecting rod is rotatably mounted on the side wall of the frame. A pair of connecting rods are rotatably mounted on the crankshaft connecting rod. A limit plate is fixedly mounted on the inner side wall of the frame. The hammering plate is slidably mounted below the limit plate. A pair of guide rods are fixedly mounted on the top of the hammering plate. The top of the guide rods passes through the limit plate and is rotatably connected to the connecting rods.
[0009] Preferably, the bottom of the hammer plate is provided with a food-grade flexible contact part, which is a hammer head structure made of silicone material.
[0010] Preferably, the flipping plate is provided with a plurality of leakage holes.
[0011] Compared with the prior art, the beneficial effects of this utility model are: This invention integrates a spraying system and a mechanical pounding mechanism. The first and second conveyor belts are sequentially arranged along the processing path and connected by a tilting plate. Combined with their independent spraying and flexible pounding components, it achieves continuous spraying and pounding of the meat slices on both sides. The spraying component ensures that the marinade covers the meat surface with tiny droplets without any blind spots. The flexible pounding component, with its silicone hammer head design, avoids scratching the skin or damaging the meat fibers, while promoting marinade penetration into the meat through controlled-frequency light pounding, improving the uniformity of flavor and processing efficiency. The overall structure is compact, the parameters are adjustable, and it adapts to the processing needs of different types of cured meat slices, possessing high practicality and promotional value. Attached Figure Description
[0012] Figure 1 This is a first-view perspective three-dimensional structural diagram of the present invention; Figure 2 This is a schematic diagram of the second-view structure of the present invention; Figure 3 This is a three-dimensional cross-sectional view of the internal structure of the frame of this utility model. Figure 4 This is a three-dimensional structural diagram of the spraying mechanism and the hammering mechanism of this utility model. Figure 5 This is an enlarged three-dimensional structural diagram of the hammering component of this utility model.
[0013] In the diagram: 1. Frame; 2. Liquid storage tank; 3. First conveyor belt; 4. Second conveyor belt; 5. Liquid receiving tank; 6. First motor; 7. Spray assembly; 8. Tilting plate; 9. Crankshaft connecting rod; 10. Limiting plate; 11. Hammering plate; 12. Second motor; 13. Connecting rod. Detailed Implementation
[0014] 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.
[0015] Please see Figures 1-5 This utility model provides a technical solution: a cured meat equipment integrating spraying and mechanical pounding functions, including a frame 1, which serves as the overall support frame of the equipment. The frame 1 is made of stainless steel, combining structural stability and food-grade hygiene standards, and can withstand the weight of components such as the conveyor belt and pounding mechanism, as well as vibrations during operation, while preventing rust contamination of the cured meat slices. A first conveyor belt 3 and a second conveyor belt 4 are mounted on the frame 1, both being mesh belts. The mesh belt structure reduces the contact area between the meat slices and the conveyor belt, preventing adhesion problems caused by marinade residue; it also allows excess marinade after spraying to drip naturally through the mesh, facilitating subsequent recycling. The first conveyor belt 3 and the second conveyor belt 4 are connected by a turning plate 8. Both ends of the turning plate 8 are rotatably mounted on the inner wall of the frame 1 via rotating shafts, and one end of the rotating shaft is fixedly connected to a second motor 12 for driving its rotation, used to turn the meat slices output from the first conveyor belt 3 and transfer them to the second conveyor belt 4. The turning plate 8 is equipped with several drainage holes, which can drain excess marinade adhering to the surface of the meat slices during the turning process, preventing marinade from dripping onto other parts of the equipment and causing pollution or waste.
[0016] The spraying system includes a liquid storage tank 2 mounted on a frame 1, and a spraying assembly 7 positioned above the first conveyor belt 3 and the second conveyor belt 4, respectively, and connected to the liquid storage tank 2, for spraying marinade onto the cured meat slices. The spraying assembly 7 includes multiple sets of nozzles, evenly distributed along the conveying direction and width of the first conveyor belt 3 and the second conveyor belt 4. A flow regulating valve is installed on the connecting pipe between the liquid storage tank 2 and the spraying assembly 7. The liquid storage tank 2 integrates a delivery pump (not shown in the figure), which provides the power source for the spraying system. The output pressure can be adjusted by the control system to ensure stable delivery of the marinade to the spraying assembly 7. All of the above are existing technologies, and the principles are not elaborated here. The spraying assembly 7 includes multiple sets of high-pressure atomizing nozzles, forming a dense and uniform spray area, ensuring that the surface of the meat slices is covered with marinade without any blind spots. Simultaneously, the atomizing nozzles can refine the marinade into tiny droplets, avoiding the problems of marinade accumulation on the surface of the meat slices and uneven internal flavoring caused by excessive water flow in traditional nozzles.
[0017] The pounding mechanism includes two sets of flexible pounding components respectively positioned above the first conveyor belt 3 and the second conveyor belt 4; a liquid receiving tank 5, located inside the frame 1 and below the first conveyor belt 3 and the second conveyor belt 4, is used to collect residual spraying material. The flexible pounding components include a first motor 6, a crankshaft connecting rod 9, and a pounding plate 11. The bottom of the pounding plate 11 is provided with a food-grade flexible contact part, which is a silicone hammer head structure. The advantage of this design is that it can conform to the surface of the meat slices through slight deformation, avoiding scratching the skin or damaging the meat fibers, while also transmitting a stable pounding force. The output end of the first motor 6 is fixedly connected to the end of the crankshaft connecting rod 9. The crankshaft connecting rod 9 is rotatably mounted on the side wall of the frame 1. A pair of connecting rods 13 are rotatably mounted on the crankshaft connecting rod 9. A limit plate 10 is fixedly mounted on the inner side wall of the frame 1. The hammering plate 11 is slidably mounted below the limit plate 10. A pair of guide rods are fixedly mounted on the top of the hammering plate 11. The top of the guide rods passes through the limit plate 10 and is rotatably connected to the connecting rods 13, ensuring that the hammering plate 11 can only reciprocate in the vertical direction, avoiding horizontal deviation that could cause a hammering position deviation. The two sets of hammering components in this application have the same structure and their parameters can be adjusted independently. The first motor 6 is a servo motor, and its speed can be adjusted by the control system, thereby controlling the hammering frequency.
[0018] Working principle: The slices of cured meat (such as pork belly or leg meat) to be marinated are laid flat at the feed end of the first conveyor belt 3, with the spacing between the slices controlled at 10-15cm to avoid overlapping. The first conveyor belt 3 is started, which drives the meat slices to move at a uniform speed along the set direction and conveys them into the frame 1.
[0019] When the meat slices move to the area below the spray assembly 7 above the first conveyor belt 3, the high-pressure atomizing nozzles of the spray assembly 7 are activated, spraying marinade evenly onto the front of the meat slices. After spraying, the meat slices continue to move with the first conveyor belt 3, entering the working area of the flexible pounding assembly. At this time, the first motor 6 drives the crankshaft connecting rod 9 to rotate around the rotation point on the side wall of the frame 1. The crankshaft connecting rod 9 pulls the guide rod at the top of the pounding plate 11 through the connecting rod 13. Combined with the limiting plate 10 limiting the pounding plate 11, the circular motion is converted into the vertical reciprocating motion of the pounding plate 11. The silicone hammers at the bottom of the pounding plate 11 gently pound the front of the meat slices at a set frequency. Through slight deformation, the hammers adhere to the meat surface, preventing scratches on the skin or damage to the meat fibers. The slight vibrations generated by the pounding promote the penetration of the surface marinade into the meat slices, shortening the marinating time. During the pounding process, excess marinade on the surface of the meat slices continues to drip through the mesh belt holes into the receiving tank 5.
[0020] After the meat slices have completed the front-side processing on the first conveyor belt 3, they move with the conveyor belt to the receiving end of the tipping plate 8. At this time, the second motor 12 starts, driving the tipping plate 8 to rotate 180° at a constant speed around the two end shafts. Under the action of gravity, the meat slices fall smoothly onto the feeding end of the second conveyor belt 4, achieving flipping. The above work is then completed on the second conveyor belt 4.
[0021] This application integrates a spraying system and a mechanical pounding mechanism. The first conveyor belt 3 and the second conveyor belt 4 are sequentially arranged along the processing path and connected by a turning plate 8. Together with their respective independent spraying and flexible pounding components, they achieve continuous processing of the meat slices by spraying and pounding both sides. The spraying component ensures that the marinade covers the meat surface with tiny droplets without any blind spots. The flexible pounding component, with its silicone hammer head design, avoids scratching the skin or damaging the meat fibers, while promoting the penetration of the marinade into the meat through controlled-frequency light pounding, improving the uniformity of flavor and processing efficiency. The overall structure is compact and the parameters are adjustable, adapting to the processing needs of different types of cured meat slices, and has high practicality and promotional value.
[0022] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.
[0023] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A curing equipment for preserved meat that integrates spraying and mechanical pounding functions, characterized in that: Including rack (1); A first conveyor belt (3) and a second conveyor belt (4) are provided on the frame (1), and the first conveyor belt (3) and the second conveyor belt (4) are connected by a flipping plate (8); The spraying system includes a liquid storage tank (2) disposed on the frame (1) and a spraying assembly (7) disposed above the first conveyor belt (3) and the second conveyor belt (4) respectively, and connected to the liquid storage tank (2) for spraying marinade onto the cured meat slices. The hammering mechanism includes two sets of flexible hammering components respectively disposed above the first conveyor belt (3) and the second conveyor belt (4); The liquid receiving tank (5) is located inside the frame (1) and below the first conveyor belt (3) and the second conveyor belt (4), and is used to collect the spray residue.
2. The cured meat equipment integrating spraying and mechanical pounding functions according to claim 1, characterized in that: The spray assembly (7) includes multiple sets of nozzles, which are evenly distributed along the conveying direction and width direction of the first conveyor belt (3) and the second conveyor belt (4).
3. The cured meat equipment integrating spraying and mechanical pounding functions according to claim 1, characterized in that: The two ends of the turning plate (8) are respectively mounted on the inner side wall of the frame (1) via rotating shafts, and one end of the rotating shaft is fixedly connected to a second motor (12) for driving its rotation, which is used to turn the meat slices output from the first conveyor belt (3) over and transfer them to the second conveyor belt (4).
4. The cured meat equipment integrating spraying and mechanical pounding functions according to claim 1, characterized in that: The flexible hammering assembly includes a first motor (6), a crankshaft connecting rod (9), and a hammering plate (11). The output end of the first motor (6) is fixedly connected to the end of the crankshaft connecting rod (9). The crankshaft connecting rod (9) is rotatably mounted on the side wall of the frame (1). A pair of connecting rods (13) are rotatably mounted on the crankshaft connecting rod (9). A limiting plate (10) is fixedly mounted on the inner side wall of the frame (1). The hammering plate (11) is slidably mounted below the limiting plate (10). A pair of guide rods are fixedly mounted on the top of the hammering plate (11). The top of the guide rods passes through the limiting plate (10) and is rotatably connected to the connecting rods (13).
5. The cured meat equipment integrating spraying and mechanical pounding functions according to claim 4, characterized in that: The bottom of the hammer plate (11) is provided with a food-grade flexible contact part, which is a hammer head structure made of silicone material.
6. The cured meat equipment integrating spraying and mechanical pounding functions according to claim 1, characterized in that: The flip plate (8) is provided with several leakage holes.