Food processing system

Abstract

To provide a food processing system which prevents devices that constitutes the system from being contaminated by pickle liquid, keeps the entire system more hygienic, improves quality of food by surely supplying a proper amount of pickle liquid to raw material meat, and can suppress increase in a food production cost by reducing the pickle liquid to be discarded.SOLUTION: In a food processing system comprising: an injector 2 which injects pickle liquid to raw material meat 1; an input device 6 which inputs the raw material meat 1 injected with the pickle liquid to a massage tank 42 of a massage device 3; and a conveyance device 8 which conveys the raw material meat 1 from the injector 2 to the input device 6, the raw material meat 1 is conveyed on the conveyance device 8 in a state of being stored in a bottomed container-shaped tray 12 with an upper opening 11, and both the raw material meat 1 stored in the tray 12 and the liquid received by the tray 12 are input to the massage tank 42 by the input device 6.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a food processing system including an injector for injecting a pickle liquid into raw meat, and a massage device for kneading and loosening the raw meat into which the pickle liquid has been injected, and at the same time evenly dispersing and penetrating the pickle liquid.

Background Art

[0002] Ham produced in a factory is manufactured through a salting process that includes an injection step of injecting a pickle liquid into raw meat with an injector, and a massage step of kneading and loosening the raw meat into which the pickle liquid has been injected with a rotary massage device to soften the raw meat and further evenly disperse and penetrate the pickle liquid throughout the raw meat. The injector used in these series of salting processes is known, for example, from Patent Document 1 by the present applicant. The injector of Patent Document 1 includes a conveyor for conveying raw meat, an injection head for injecting the pickle liquid into the raw meat intermittently conveyed by the conveyor, a head lifting mechanism for driving the injection head to move up and down, and an adjustment liquid feeding structure for pressurizing and feeding the pickle liquid to the injection head. The injection head has a group of injection needles, and by pressurizing and feeding the pickle liquid to the injection needles with the adjustment liquid feeding structure in a state where the injection needles are stabbed into the raw meat from above by the head lifting mechanism, the pickle liquid is injected into the interior of the raw meat. The raw meat into which the pickle liquid has been injected is conveyed by a conveyor to a massage device for massage treatment and is put into a massage tank of the massage device.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In Patent Document 1, a liquid receiving pan is placed below the conveyor to receive and collect the pickling liquid and other liquid components of the raw meat that leak out. However, because the liquid receiving pan is placed below the conveyor, there is a risk that the pickling liquid leaked from the raw meat may adhere to the injector's conveyor or the conveyor that transports the raw meat to the massage device. There is also a risk that the pickling liquid may spill from the liquid receiving pan and splatter onto the floor. This can lead to variations in the amount of pickling liquid injected into the raw meat, resulting in a decrease in food quality. In addition, in Patent Document 1, since the injection needle is inserted into the raw meat placed on the conveyor belt, the conveyor belt sags downward when the injection needle is inserted, making it impossible to insert the injection needle into the raw meat to the correct position, which can also lead to a decrease in food quality. More specifically, if the raw meat is displaced downwards by the amount of deflection in the conveyor belt, it becomes impossible to insert the injection needle all the way to the bottom (the correct position) of the raw meat. This prevents the pickling solution from being evenly injected into the entire raw meat, resulting in a disadvantage that can lead to a decrease in food quality. Furthermore, although the pickling solution collected in the receiving pan is reused after impurities are removed, the liquid components of the raw meat that leak out along with the pickling solution inevitably dilute or degrade the pickling solution. This also results in an increase in food manufacturing costs as new pickling solution is required.

[0005] The present invention aims to provide a food processing system that prevents the equipment constituting the system from being contaminated with pickling solution, thereby keeping the entire system more hygienic, and that can improve the quality of food by reliably supplying the appropriate amount of pickling solution to the raw meat. Another object of the present invention is to provide a food processing system that can reduce the amount of pickling liquid wasted and thereby suppress the increase in food manufacturing costs. [Means for solving the problem]

[0006] The food processing system of the present invention comprises an injector 2 that injects pickling solution into raw meat 1 by inserting a group of injection needles 35 into the raw meat 1 from above; a massage device 3 equipped with a massage tank 42 that kneads the raw meat 1 into which the pickling solution has been injected; an input device 6 that puts the raw meat 1 into the massage tank 42; a conveying device 8 that is responsible for transporting the raw meat 1 from the injector 2 to the input device 6; and a control unit 9 that controls the operation of the entire system including the injector 2, massage device 3, input device 6, and conveying device 8. On the conveying device 8, the raw meat 1 is transported in a bottomed container-shaped tray 12 having an upper opening 11. The system is characterized in that both the raw meat 1 contained in the tray 12 and the liquid received by the tray 12 are put into the massage tank 42 by the input device 6. The phrase "both the raw meat 1 contained in tray 12 and the liquid received by tray 12 are introduced into the massage tank 42 by the introduction device 6" includes both methods of directly introducing the raw meat 1 and the liquid containing the pickling solution into the massage tank 42, and methods of indirectly introducing them into the massage tank 42 via a transport container or the like.

[0007] The injector 2 includes an injection head 28 having a group of injection needles 35 that are inserted into the raw meat 1 to inject the pickling solution, a liquid supply mechanism 31 that pressurizes and supplies the pickling solution to the injection head 28, a lifting mechanism 30 that drives the injection head 28 up and down, and a lid 29 that is driven up and down together with the injection head 28 by the lifting mechanism 30 and closes the upper opening 11 of the tray 12. The lifting mechanism 30 lowers the injection head 28 and the lid 29, closing the upper opening 11 of the tray 12 with the lid 29, and the pickling solution is injected into the raw meat 1 with the injection needles 35 inserted into the raw meat 1.

[0008] The system includes a pre-weighing unit 18 that measures the weight of the raw meat 1 before the pickling solution is injected. The control unit 9 calculates the appropriate amount of pickling solution to be injected into the raw meat 1 based on the weight of the raw meat 1 measured by the pre-weighing unit 18, and controls the injector 2 so that the calculated appropriate amount of pickling solution is injected into the raw meat 1.

[0009] The system includes a replenishment device 7 that supplies pickling solution into the tray 12 or massage tank 42 after injection processing by the injector 2, and a downstream weighing unit 22 that measures the total weight of the raw meat 1 and pickling solution after injection processing by the injector 2. The control unit 9 compares the subtraction amount calculated from comparing the weighing value by the downstream weighing unit 22 with the weighing value by the upstream weighing unit 18 with the appropriate amount of pickling solution calculated from the weighing value by the upstream weighing unit 18. If the subtraction amount is smaller than the appropriate amount, the control unit 9 supplies the difference between the two amounts from the replenishment device 7 to the tray 12 or massage tank 42.

[0010] The system includes a downstream weighing unit 22 that measures the total weight of the raw meat 1 and pickling liquid after injection processing by the injector 2. The injector 2 includes an injection head 28 having a group of injection needles 35 that are pierced into the raw meat 1 to inject the pickling liquid, and a liquid supply mechanism 31 that pressurizes and supplies the pickling liquid to the injection head 28. The control unit 9 compares the ideal weight value, which is the weight of the raw meat 1 measured by the upstream weighing unit 18 plus the weight of an appropriate amount of pickling liquid calculated based on the weight of the raw meat 1, with the weighing value from the downstream weighing unit 22, and corrects the amount of pickling liquid supplied from the liquid supply mechanism 31 to the injection head 28 based on the difference between the two values. [Effects of the Invention]

[0011] As in the present invention, when the raw meat 1 is transported on the conveying device 8 in a bottomed container-shaped tray 12 having an upper opening 11, even if the pickling liquid and liquid components of the raw meat 1 leak from the raw meat 1 when the pickling liquid is injected by the injector 2, these liquids can be caught in the tray 12. This prevents the pickling liquid from contaminating the injector 2 or the conveying device 8, or from splashing onto the floor. Therefore, the time and effort required for cleaning can be significantly reduced, and the entire food processing system can be kept more hygienic.

[0012] Since the pickling solution injection process using injector 2 can be carried out with the raw meat 1 placed on tray 12, it is possible to prevent the raw meat 1 from being displaced downwards compared to the conventional configuration in which the raw meat is placed on a conveyor belt when the pickling solution is injected. As a result, the injection needle can be reliably inserted to the bottom (appropriate position) of the raw meat, and the pickling solution can be evenly injected throughout the raw meat, thereby improving the quality of the massaged food product (ham, etc.).

[0013] If the raw meat 1 contained in tray 12 and the liquid received in tray 12 are both introduced into the massage tank 42 by the input device 6, then all of the pickling solution supplied to the raw meat 1 by the injector 2, including any leakage from the raw meat 1, can be introduced into the massage tank 42. This makes it possible to suppress variations in the amount of pickling solution supplied to the massage tank 42 along with the raw meat 1 during the massage process by the massage device 3. Therefore, the massage process can be carried out more appropriately, improving the quality of the resulting food. In addition, the amount of pickling solution wasted can be reduced, thus preventing an increase in food manufacturing costs.

[0014] The upper opening 11 of the tray 12 is closed by the lid 29, and the pickling solution is injected into the raw meat 1 with the injection needle 35 pierced into the raw meat 1. In this configuration, even if the pickling solution is ejected outside the raw meat 1, the tray 12 and lid 29 can catch the pickling solution, preventing it from spilling out of the tray 12. Therefore, it is possible to prevent the pickling solution from adhering to the equipment constituting the system and from splashing onto the floor. In addition, since all of the pickling solution supplied to the raw meat 1 by the injector 2 can be introduced into the massage tank 42, variations in the amount of pickling solution supplied to the massage tank 42 along with the raw meat 1 can be suppressed, allowing the massage process to proceed more appropriately.

[0015] The system includes a pre-weighing unit 18 that measures the weight of the raw meat 1 before injecting the pickling solution. The control unit 9 calculates the appropriate amount of pickling solution to be injected into the raw meat 1 based on the weight of the raw meat 1 measured by the pre-weighing unit 18, and controls the amount of pickling solution supplied under pressure from the liquid supply mechanism 31 to the injection head 28 so that the calculated appropriate amount of pickling solution is injected into the raw meat 1. This configuration allows for the injection of an appropriate amount of pickling solution to match the weight of the raw meat 1 during the pickling solution injection process by the injector 2. In other words, even if there is variation in the weight of the raw meat 1, an appropriate amount of pickling solution corresponding to the weight of each piece of raw meat 1 can be injected into the raw meat 1. As a result, the massage treatment can be carried out on the raw meat 1 with a more appropriate amount of pickling solution supplied, thereby improving the quality of the food. Furthermore, there is no need to precisely weigh the raw meat 1 to be placed on the tray 12, making the process of placing the raw meat 1 on the tray 12 easier.

[0016] The control unit 9 is configured to compare the amount of deduction calculated from the comparison between the weighing value of the raw meat 1 and pickling solution measured by the downstream weighing unit 22 after injection processing by the injector 2 and the weighing value measured by the upstream weighing unit 18, with the appropriate amount of pickling solution calculated from the weighing value measured by the upstream weighing unit 18. If the amount of deduction is smaller than the appropriate amount, the difference between the two amounts is supplied from the replenishment device 7 to the tray 12 or massage tank 42. For example, even if the actual amount of pickling solution supplied from the liquid supply mechanism 31 is insufficient by the volume of the mixed air, such as when air is mixed into the pickling solution, the replenishment device 7 can replenish the insufficient amount of pickling solution. As a result, the appropriate amount of pickling solution for the raw meat 1 can be put into the massage tank 42, and the massage process can be performed more appropriately, thereby improving the quality of the food.

[0017] Due to the viscosity of the pickle liquid and the like, the amount of pickle liquid fed from the liquid feeding mechanism 31 to the injection head 28 tends to be less than the appropriate amount. Therefore, as in the present invention, the control unit 9 adds the weight of the raw meat 1 measured by the front-stage measuring unit 18 and the weight of the appropriate amount of pickle liquid calculated based on the weight of the raw meat 1 to obtain an ideal weight value, and compares it with the measured value by the rear-stage measuring unit 22. Based on the difference between the two values, if it is configured to correct the amount of pickle liquid fed from the liquid feeding mechanism 31 to the injection head 28, by performing feedback control based on the calculated difference and driving the liquid feeding mechanism 31, the measured value by the rear-stage measuring unit 22 can be made closer to the ideal weight value. As described above, an appropriate amount of pickle liquid can be injected into the raw meat 1, and this can be massaged, so that the quality of the food can be improved.

Brief Description of Drawings

[0018] [Figure 1] It is a longitudinal front view showing the whole food processing system according to the first embodiment of the present invention. [Figure 2] It is a longitudinal front view showing an injector and the conveying devices before and after it. [Figure 3] It is a block diagram showing the relationship between each device and the control unit. [Figure 4] It is a longitudinal front view showing the injector at the time of injecting the pickle liquid. [Figure 5] It is a partially broken front view showing the input device and the massage device. [Figure 6] It is a block diagram showing the relationship between each device and the control unit of the food processing system according to the second embodiment of the present invention.

Embodiments for Carrying Out the Invention

[0019] (First Embodiment) A first embodiment of the food processing system according to the present invention is shown in FIGS. 1 to 5. In this embodiment, the front and rear, left and right, and up and down directions follow the cross arrows shown in FIG. 1 and the indications of front and rear, left and right, and up and down written near each arrow. This food processing system performs pickling treatment, and executes an injection step of injecting a pickle solution into raw meat 1 used as a raw material during the production of ham, and a massage step of performing a massage treatment on the raw meat 1 into which the pickle solution has been injected. The conveyance direction of the food processing system is such that the left side is the upstream side and the right side is the downstream side as shown in FIG. 1, and the raw meat 1 is pickled while being conveyed from the left side to the right side of the food processing system.

[0020] In FIG. 1, the food processing system includes an injector 2 responsible for the injection step, a massage device 3 responsible for the massage step, a loading device 6 for loading the raw meat 1 and the like into the massage device 3, a replenishing device 7 for supplying the pickle solution to the raw meat 1, a conveying device 8 responsible for conveying the raw meat 1, and a control unit 9 (see FIG. 3) for controlling the operation of the entire system including these devices. The conveying device 8 is composed of a first conveying device 4 installed on the upstream side (front stage) in the conveying direction of the injector 2, a conveyor of the injector 2, a second conveying device 5 installed on the downstream side (rear stage) in the conveying direction of the injector 2, a conveyor of the loading device 6, and the like.

[0021] The raw meat 1 to be pickled is trimmed and formed into a rectangular block shape having a longitudinal direction and a lateral direction, and is conveyed in a state where the longitudinal direction coincides with the conveying direction. In the food processing system of this embodiment, on the conveying device 8, the raw meat 1 is conveyed while being accommodated in a metal tray 12 having an upper opening 11. The tray 12 is a bottomed container having a rectangular shape with the upper opening 11 being long in the left-right direction, and reinforcing ribs 13 extending in the left-right direction are fixed to the lower surface thereof in a state of being arranged in the front-rear direction. The raw meat 1 is arranged and accommodated in the tray 12 in a state where its longitudinal direction is along the left-right direction of the tray 12 and in the front-rear direction. In this embodiment, three pieces of raw meat 1 are accommodated in the tray 12 and conveyed.

[0022] The first conveying device 4 is a device that conveys the raw meat 1, which is contained in the tray 12 and before the pickling solution is injected, toward the injector 2. As shown in Figure 2, this first conveying device 4 comprises a first conveyor mechanism 16 consisting of a belt conveyor, a first base 17 positioned below the first conveyor mechanism 16, and a pre-injection weighing unit 18 positioned between the first conveyor mechanism 16 and the first base 17, which measures the pre-injection weight, which is the weight of the raw meat 1 before the pickling solution is injected. The first conveyor mechanism 16 is driven by a motor 19 (see Figure 3). The operation of the motor 19 is controlled by a control unit 9.

[0023] The pre-weighing unit 18 consists of a load cell positioned such that its upper surface contacts the lower surface of the first conveyor mechanism 16 and its lower surface contacts the upper surface of the first base 17. The first conveyor mechanism 16 is supported by the first base 17 via the pre-weighing unit 18. In this configuration, where the first conveyor mechanism 16, the pre-weighing unit 18, and the first base 17 are arranged vertically to form the first conveying device 4, the overall length of the device located upstream of the injector 2 in the conveying direction can be shortened compared to a configuration where the first conveyor mechanism 16 and the pre-weighing unit 18 are arranged side by side in the conveying direction. This also contributes to the miniaturization of the food processing system.

[0024] The pre-injection weight measured by the pre-weighing unit 18 is output to the control unit 9. The pre-weighing unit 18 is zero-corrected so that the measured value is zero when only the tray 12 is placed on the first conveyor mechanism 16, and the pre-weighing unit 18 measures only the weight of the raw meat 1 as the pre-injection weight. The measurement of the pre-injection weight by the pre-weighing unit 18 is performed when the tray 12 reaches the left-right center of the first conveyor mechanism 16, and the position of the tray 12 is identified by a tray sensor (not shown). When this tray sensor detects the tray 12, the pre-injection weight is measured by the pre-weighing unit 18, and the measured pre-injection weight is output to the control unit 9 (see Figure 3).

[0025] The second conveying device 5 conveys the raw meat 1 sent from the injector 2 toward the input device 6. As shown in Figure 2, this second conveying device 5 comprises a second conveyor mechanism 20 consisting of a belt conveyor, a second base 21 positioned below the second conveyor mechanism 20, and a downstream weighing unit 22 positioned between the second conveyor mechanism 20 and the second base 21, which measures the post-injection weight, which is the weight of the raw meat 1 into which the pickling liquid has been injected. The second conveyor mechanism 20 is driven by a motor 23 whose operation is controlled by a control unit 9 (see Figure 3). The basic configuration of the second conveying device 5 is the same as that of the first conveying device 4.

[0026] The downstream weighing unit 22 consists of a load cell positioned such that its upper surface contacts the lower surface of the second conveyor mechanism 20 and its lower surface contacts the upper surface of the second base 21. The second conveyor mechanism 20 is supported by the second base 21 via the downstream weighing unit 22. In this configuration, where the second conveyor mechanism 20, the downstream weighing unit 22, and the second base 21 are arranged vertically to form the second conveying device 5, the overall length of the device can be shortened compared to a configuration where the second conveyor mechanism 20 and the downstream weighing unit 22 are arranged side by side in the conveying direction. This also contributes to making the overall food processing system more compact.

[0027] The post-injection weight measured by the downstream weighing unit 22 is output to the control unit 9. The downstream weighing unit 22 is zero-corrected so that the measured value is zero when only the tray 12 is placed on the second conveyor mechanism 20, and the downstream weighing unit 22 measures the total weight of the raw meat 1 and the pickle liquid injected into the raw meat 1 as the post-injection weight. The weight measurement by the downstream weighing unit 22 is performed when the tray 12 reaches the left-right center of the second conveyor mechanism 20, and the position of the tray 12 is identified by a tray sensor (not shown). The post-injection weight is measured when the tray sensor detects the tray 12, and the measured post-injection weight is output to the control unit 9 (see Figure 3).

[0028] The injector 2 injects the pickling solution into the raw meat 1. As shown in Figure 4, the injector 2 consists of a frame 26 that forms the skeleton of the device, a conveyor 27 that transports the tray 12 containing the raw meat 1, an injection head 28 and a lid 29 positioned above the conveyor 27, a lifting mechanism 30 that drives the injection head 28 and lid 29 up and down, and a liquid supply mechanism 31 that pressurizes and supplies the pickling solution to the injection head 28. The conveyor 27 is a belt conveyor and is driven by a motor 34 whose operation is controlled by the control unit 9 (see Figure 3).

[0029] The injection head 28 is equipped with a group of injection needles 35 facing downwards, and pickling liquid is discharged from the tip of each injection needle 35. The lid 29 is made of a horizontal plate whose front-to-back width is slightly larger than the front-to-back width of the upper opening 11 of the tray 12, and whose left-to-right width is sufficiently larger than the left-to-right width of the upper opening 11 of the tray 12, and brackets are integrally provided on the front and rear edges of the lid 29. The lid 29 is provided with a group of through holes 36 through which the injection needles 35 are inserted in the vertical direction, and these through holes 36 function as needle guides when inserting the injection needles 35 into the raw meat 1.

[0030] The lifting mechanism 30 consists of a relatively long head rod 37 and a relatively short lid rod 38, both extending vertically, and a drive unit 39 that drives these rods 37 and 38 to move up and down. One head rod 37 is provided at the front and rear of the frame 26. The injection head 28 is connected at both the front and rear to a pair of head rods 37 and is positioned above the conveyor belt 27. One lid rod 38 is provided at both the front and rear of the frame 26. The lid body 29 is connected at both the front and rear brackets to a pair of lid rods 38 and is positioned above the conveyor belt 27.

[0031] The lifting mechanism 30 drives the injection head 28 and the lid 29 to reciprocate vertically between the upper standby position and the lower injection position. The vertical strokes of both rods 37 and 38 are set to be the same. Under normal conditions, the injection head 28 and the lid 29 are in the upper standby position. Driven by the drive unit 39, both 28 and 29 are lowered to the lower injection position, and then raised back to the upper standby position.

[0032] As the head rod 37 descends, the injection needle 35 displaces to the lower injection position, piercing its tip into the raw meat 1. At this time, the raw meat 1 is supported by a metal tray 12 whose bottom surface is reinforced with reinforcing ribs 13, so the raw meat 1 does not move up or down, and therefore the injection needle 35 can be reliably pierced into the raw meat 1. When the injection head 28 is in the injection position, there is only a small gap between the tip (lower end) of the injection needle 35 and the top surface of the bottom of the tray 12, and the injection needle 35 is pierced all the way to the bottom of the raw meat 1. When the head rod 37 rises from the injection position, the injection head 28 displaces to the upper standby position, withdrawing the injection needle 35 from the raw meat 1.

[0033] The lid rod 38 is equipped with a damper mechanism that can extend and retract at its upper and lower intermediate positions relative to the head rod 37. As the lid rod 38 descends, the lid 29 is lowered, and after the lower surface of the lid 29 contacts the tray 12, the damper mechanism extends, stopping the descent of the lid 29. When the tray 12 is below the lid 29, the position where the lid 29 contacts the tray 12 becomes the lower injection position. When the tray 12 is not below the lid 29, the lid 29 descends by the same amount as the injection needle 35. When the lid rod 38 rises from the injection position, the extended damper mechanism first contracts, and once the contraction of the damper mechanism is complete, the lid 29 rises and returns to the upper standby position.

[0034] The liquid supply mechanism 31 includes a tank for storing the pickling liquid and a pump for pressurizing and supplying the pickling liquid stored in the tank to the injection head 28. The pump is a plunger-type metering pump, and the amount of pickling liquid discharged from the injection needle 35 is controlled by controlling the amount of plunger movement by the control unit 9 (see Figure 3).

[0035] In this embodiment, the injector 2 injects the pickling solution into the raw meat 1 contained in the tray 12 by inserting the injection needle 35 in multiple stages, shifting the position at which the needle is inserted. The initial insertion point of the injection needle 35 into the raw meat 1 is set at the tip (right end) on the downstream side in the conveying direction. The raw meat 1 is conveyed downstream from this point at regular intervals, and the pickling solution is injected over the entire length of the raw meat 1 while changing the insertion point. The position of the tray 12 can be determined by detecting the position of the tray 12 with a tray sensor (not shown) to confirm that the initial insertion point of the raw meat 1 being conveyed by the conveying conveyor 27 is located below the injection head 28. The stepwise changes in the insertion point are performed by the control unit 9 controlling the drive of the motor 34 so that the tray 12 is conveyed by a preset amount.

[0036] The massage device 3 is a device for performing a massage treatment to soften the raw meat 1 into which the pickling solution has been injected, and to further evenly distribute and penetrate the pickling solution throughout the raw meat 1. As shown in Figure 5, this massage device 3 consists of a bottomed cylindrical container-shaped massage tank 42, a tank frame 43 that supports the massage tank 42 so that it can rotate around its central axis, a motor 44 that rotates the massage tank 42, a tank lid 46 that closes the input opening 45 of the massage tank 42, and a lid opening / closing mechanism 47 that opens and closes the tank lid 46. The massage tank 42 is supported by the tank frame 43 with its central axis tilted at about 15 degrees with respect to the horizontal axis, and two spirally formed stirring blades are fixed inside it. The stirring blades are provided to promote the massage treatment by stirring the raw meat 1 inside the massage tank 42. The operation of the motor 44 and the lid opening / closing mechanism 47 is controlled by the control unit 9 (see Figure 3).

[0037] The input device 6 inverts the tray 12 that was fed in by the second conveying device 5, and inputs the raw meat 1 contained in the tray 12 and the liquid such as pickling solution received in the tray 12 into the massage tank 42 through the input opening 45. As shown in Figure 5, the input device 6 consists of a third conveyor mechanism 50, which is a belt conveyor responsible for transporting the tray 12 to the input position, a third base 51 installed on the floor below the third conveyor mechanism 50, and a rod cylinder 52 that displaces the posture of the third conveyor mechanism 50. The third conveyor mechanism 50 is driven by a motor 53 (see Figure 3).

[0038] The third conveyor mechanism 50 is rotatably connected to the third base 51 by a pivot shaft 54 ​​at its lower downstream end in the conveying direction, and is configured to be able to change its posture between a standby position where the upper surface of the third conveyor mechanism 50 is horizontal and an input position where the third conveyor mechanism 50 is upright. One end of the rod cylinder 52 is rotatably connected to the lower upstream end of the third conveyor mechanism 50 in the conveying direction, and the other end is rotatably connected to the third base 51. When the rod cylinder 52 is retracted, the third conveyor mechanism 50 is held in the standby position shown in Figure 1, and when the rod cylinder 52 is extended, the third conveyor mechanism 50 rotates clockwise around the pivot shaft 54 ​​and is displaced to the input position shown in Figure 5.

[0039] The input device 6 includes a holding structure that holds the tray 12 at the input position on the third conveyor mechanism 50, and a chute 55 for inputting the raw meat 1 etc. contained in the tray 12 into the massage tank 42 from the input opening 45. The transport limit of the tray 12 being transported by the third conveyor mechanism 50 is defined by the downstream edge (right edge) of the tray 12 in the transport direction contacting the chute 55, and this transport limit position becomes the input position. The third conveyor mechanism 50 is also provided with a retaining plate 56 that crosses above the tray 12 in the front-rear direction while in contact with the upper end surface of the tray 12, and the vertical movement of the tray 12 that has been transported to the input position is restricted by the retaining plate 56 and the belt conveyor. These chute 55, retaining plate 56, and belt conveyor constitute the holding structure. Contact between the tray 12 and the chute 55 is identified by detecting the tray 12 with a tray sensor (not shown). When the tray sensor detects the tray 12, the control unit 9 stops the motor 53 from driving (see Figure 3).

[0040] When the motor 53 is stopped and the tray 12 in the input position is held in place by the holding structure so that it cannot move up or down or left or right, the third conveyor mechanism 50 is displaced from the standby position to the input position, causing the tray 12 to invert clockwise, and the contents of the tray 12 are fed through the chute 55 into the massage tank 42 from the input opening 45. At this time, along with the raw meat 1 contained in the tray 12, the pickling liquid and liquid components of the raw meat 1 that have leaked from the raw meat 1 stored in the tray 12 are fed into the massage tank 42.

[0041] The replenishment device 7 is a device for replenishing the pickle liquid to the tray 12 on the second conveying device 5. As shown in Figure 1, the replenishment device 7 of this embodiment is configured to replenish the pickle liquid from above the tray 12 being conveyed by the second conveying device 5, and consists of a replenishment pipe 59 positioned above the second conveyor mechanism 20, and a liquid supply mechanism 60 that supplies the pickle liquid to the replenishment pipe 59. The liquid supply mechanism 60 includes a tank in which the pickle liquid is stored and a pump that supplies the pickle liquid stored in the tank to the tray 12 via the replenishment pipe 59. The pump is a plunger-type metering pump, and the amount of pickle liquid discharged from the replenishment pipe 59 is controlled by controlling the amount of movement of the plunger.

[0042] In this embodiment, the tray 12 containing the raw meat 1 is transported on the food processing system by the first conveyor mechanism 16 of the first transport device 4, the transport conveyor 27 of the injector 2, the second conveyor mechanism 20 of the second transport device 5, and the third conveyor mechanism 50 of the input device 6. The transport device 8 is composed of the first conveyor mechanism 16, the transport conveyor 27, the second conveyor mechanism 20, and the third conveyor mechanism 50.

[0043] A series of salting processes using the food processing system configured as described above will now be explained. First, the worker trims and shapes the raw meat 1 on a workbench in the preceding process of the food processing system, and then places the trimmed raw meat 1 into a tray 12 without any gaps. In Figure 1, reference numeral 63 indicates a belt conveyor for transporting the raw meat 1 contained in the tray 12 from the workbench to the first transport device 4. Under normal conditions, the control unit 9 constantly drives motors 19, 34, 23, and 53 that drive the first conveyor mechanism 16 of the first transport device 4, the transport conveyor 27 of the injector 2, the second conveyor mechanism 20 of the second transport device 5, and the third conveyor mechanism 50 of the input device 6, respectively.

[0044] The raw meat 1 contained in tray 12 is transported downstream in the transport direction by the first conveyor mechanism 16. When the tray sensor detects tray 12, the motor 19 is temporarily stopped, and weighing is performed by the pre-weighing unit 18. The pre-weighing unit 18 measures the weight of the raw meat 1 before injection and outputs the measured weight to the control unit 9. Upon receiving the weight before injection, the control unit 9 starts driving the motor 19 and calculates the appropriate amount of pickling solution corresponding to the weight before injection. The weight before injection and the calculated appropriate amount of pickling solution are stored in the memory unit of the control unit 9.

[0045] Next, the raw meat 1, contained in the tray 12, is transported downstream in the transport direction by the transport conveyor 27. When the tray sensor detects that the tray 12 has been transported to the first piercing point of the raw meat 1, the motor 34 is temporarily stopped, and the transport of the raw meat 1 is stopped. In this state, the control unit 9 drives the drive unit 39 to lower the lid 29 and the injection head 28, thereby closing the upper opening 11 of the tray 12 and piercing the raw meat 1 with the injection needle 35.

[0046] Simultaneously with the closure of the upper opening 11 by the lid 29 and the insertion of the injection needle 35 into the raw meat 1, the pump of the liquid supply mechanism 31 is activated, and the pickling liquid is pressurized and supplied to the injection head 28, injecting the pickling liquid into the raw meat 1. The raw meat 1 is transported in stages downstream in the transport direction, and at each stage, the pickling liquid is injected into multiple locations along the longitudinal direction of the raw meat 1. Therefore, the amount of pickling liquid injected in one instance is the amount of liquid obtained by dividing the appropriate amount of pickling liquid calculated from the weight before injection by the number of injections. In this embodiment, as shown by the dashed line in Figure 4, the pickling liquid is injected into the raw meat 1 in five separate injections, so the amount of pickling liquid injected in one instance is set to one-fifth of the calculated appropriate amount of pickling liquid.

[0047] Once the predetermined amount of pickling solution has been injected, the drive unit 39 is activated, and the lid 29 and injection head 28 rise and return to their standby positions. When the lid 29 and injection head 28 return to their standby positions, the control unit 9 drives the motor 34 by a preset amount to transport the raw meat 1 downstream in the transport direction by the transport conveyor 27 so that the next piercing point is located below the injection head 28. Thereafter, the injection and transport operations described above are repeated until the pickling solution is injected into the final piercing point of the raw meat 1, injecting the pickling solution into the entire length of the raw meat 1. Once the injection of the pickling solution into the final piercing point is complete and the drive unit 39 returns the lid 29 and injection head 28 to their standby positions, the raw meat 1 is sent to the second transport device 5 by the transport conveyor 27.

[0048] The raw meat 1, which has been sent to the second conveying device 5, is transported downstream in the transport direction by the second conveyor mechanism 20. When the tray sensor detects the tray 12, the motor 23 is temporarily stopped, and weighing is performed by the downstream weighing unit 22. The downstream weighing unit 22 measures the weight of the raw meat 1 after injection and outputs the measured weight after injection to the control unit 9. The control unit 9, having received the weight after injection, subtracts the weight before injection stored in the memory unit from the weight after injection to calculate the amount of pickling liquid actually injected into the raw meat 1.

[0049] If the calculated amount of pickling solution is the same as the appropriate amount of pickling solution corresponding to the weight before injection (a few percent error is acceptable), the motor 19 is started to drive, and the second conveyor mechanism 20 sends the raw meat 1 to the input device 6. If the calculated amount of pickling solution is less than the appropriate amount of pickling solution corresponding to the weight before injection, the control unit 9 drives the liquid delivery mechanism 60 of the replenishment device 7 to replenish the insufficient amount of pickling solution from the replenishment pipe 59. Once the replenishment of pickling solution by the replenishment device 7 is complete, the motor 19 is driven, and the second conveyor mechanism 20 sends the raw meat 1 to the input device 6.

[0050] Furthermore, when injecting the pickling solution into the raw meat 1, the pickling solution is supplied under pressure by the quantitative pump of the liquid supply mechanism 31, so the amount of pickling solution injected into the raw meat 1 is almost never greater than the calculated appropriate amount of pickling solution. One reason why the injected amount of pickling solution may be less than the appropriate amount of pickling solution corresponding to the weight before injection is, for example, that air is mixed into the pickling solution, and the amount of pickling solution is insufficient by the volume of this mixed air.

[0051] Next, the raw meat 1 is transported downstream in the transport direction by the third conveyor mechanism 50. When the tray sensor detects that the tray 12 has come into contact with the chute 55, the motor 53 is stopped. The rod cylinder 52 is extended, and the third conveyor mechanism 50 is displaced from the standby position to the input position, allowing the raw meat 1 to be fed into the massage tank 42.

[0052] At this time, even if pickling solution leaks from the injected raw meat 1, all of the leaked pickling solution is caught in tray 12, so all of the pickling solution in tray 12 can be put into the massage tank 42 together with the raw meat 1. The same applies if replenished pickling solution is available. Once the contents of tray 12 have been loaded, the control unit 9 retracts the rod cylinder 52 to return the third conveyor mechanism 50 to its standby position. Once the third conveyor mechanism 50 is returned to its standby position, the operator manually removes tray 12 from the loading device 6. After being washed, the removed tray 12 is put back into use for loading raw meat 1.

[0053] The process of feeding raw meat 1 into the massage device 3 as described above is repeated until a predetermined amount of raw meat 1 is fed into the massage tank 42. At this point, the lid opening / closing mechanism 47 is activated, closing the tank lid 46 and sealing the input opening 45. Once the input opening 45 is sealed by the tank lid 46, the motor 44 is driven to perform a massage on the raw meat 1 inside the massage tank 42. After the massage continues for a predetermined time, the motor 44 is stopped, and the lid opening / closing mechanism 47 is activated again to open the tank lid 46, allowing the massaged raw meat 1 to be removed through the opened input opening 45. The removed raw meat 1 is then transferred to a subsequent process after the salting process.

[0054] As described above, in the food processing system of this embodiment, the raw meat 1 is transported on the conveying device 8 in a metal tray 12 with an upper opening 11. Therefore, even if the pickling solution and liquid components of the raw meat 1 leak from the raw meat 1 when the pickling solution is injected by the injector 2, these liquids can be caught in the tray 12. This prevents the pickling solution from contaminating the injector 2 or the conveying device 8, or from splashing onto the floor. Consequently, the time and effort required for cleaning can be significantly reduced, and the entire food processing system can be kept more hygienic.

[0055] Since the pickling solution injection process using the injector 2 can be carried out with the raw meat 1 placed on a metal tray 12, it is possible to prevent the raw meat 1 from being displaced downwards compared to the conventional configuration in which the raw meat is placed on a conveyor belt and the pickling solution is injected. As a result, the injection needle can be reliably inserted to the bottom (appropriate position) of the raw meat, and the pickling solution can be injected evenly throughout the raw meat, thereby improving the quality of the food (ham, etc.) that has undergone the massage treatment. The metal tray 12 can firmly support the raw meat 1 compared to a resin tray, so it is possible to further prevent the raw meat 1 from being displaced downwards. In addition, it is possible to prevent damage to the tray 12 due to accidental contact by the injection needle 35 of the injector 2, thereby preventing foreign matter from being mixed into the food.

[0056] The system is configured so that both the raw meat 1 contained in tray 12 and the liquid received in tray 12 are introduced into the massage tank 42 by the input device 6. This allows all of the pickling solution supplied to the raw meat 1 by the injector 2, including any leakage from the raw meat 1, to be introduced into the massage tank 42. This reduces variations in the amount of pickling solution supplied to the massage tank 42 along with the raw meat 1 during the massage process by the massage device 3. Therefore, the massage process can be carried out more appropriately, improving the quality of the resulting food. In addition, the amount of pickling solution wasted can be reduced, preventing an increase in food manufacturing costs.

[0057] The lid 29 closes the upper opening 11 of the tray 12, and the pickling solution is injected into the raw meat 1 with the injection needle 35 inserted into the raw meat 1. Therefore, even if the pickling solution is ejected outside the raw meat 1, the tray 12 and lid 29 catch the pickling solution, preventing it from spilling out of the tray 12. Consequently, it is possible to prevent the pickling solution from adhering to the equipment constituting the system and from splashing onto the floor. In addition, since all of the pickling solution supplied to the raw meat 1 by the injector 2 can be injected into the massage tank 42, variations in the amount of pickling solution supplied to the massage tank 42 along with the raw meat 1 can be suppressed, allowing the massage process to proceed more appropriately.

[0058] The system includes a pre-weighing unit 18 that measures the weight of the raw meat 1 before injecting the pickling solution. The control unit 9 calculates the appropriate amount of pickling solution to be injected into the raw meat 1 based on the weight of the raw meat 1 measured by the pre-weighing unit 18, and controls the amount of pickling solution supplied under pressure from the liquid supply mechanism 31 to the injection head 28 so that the calculated appropriate amount of pickling solution is injected into the raw meat 1. This allows the injector 2 to inject an appropriate amount of pickling solution that matches the weight of the raw meat 1. In other words, even if there is variation in the weight of the raw meat 1, an appropriate amount of pickling solution corresponding to the weight of each piece of raw meat 1 can be injected into the raw meat 1. As a result, the massage treatment can be carried out on the raw meat 1 with a more appropriate amount of pickling solution supplied, thereby improving the quality of the food. In addition, there is no need to precisely weigh the raw meat 1 to be placed on the tray 12, making the process of placing the raw meat 1 on the tray 12 easier.

[0059] The control unit 9 compares a subtraction amount calculated from a comparison between the weighing value obtained by the downstream weighing unit 22, which measures the total weight of the raw meat 1 and pickling solution after injection processing by the injector 2, and the weighing value obtained by the upstream weighing unit 18, with the appropriate amount of pickling solution calculated from the weighing value obtained by the upstream weighing unit 18. If the subtraction amount is smaller than the appropriate amount, the control unit 9 is configured to supply the difference between the two amounts from the replenishment device 7 to the tray 12 or massage tank 42. For example, even if the actual amount of pickling solution supplied from the liquid supply mechanism 31 is insufficient by the volume of the mixed air, such as when air is mixed into the pickling solution, the replenishment device 7 can replenish the insufficient amount of pickling solution. As a result, the appropriate amount of pickling solution for the raw meat 1 can be supplied to the massage tank 42, allowing for more appropriate massage processing and thus improving the quality of the food.

[0060] (Second Embodiment) A second embodiment of the food processing system according to the present invention is shown. In this embodiment, as shown in the block diagram of Figure 6, the replenishment device 7 in the first embodiment is omitted, and instead, feedback control is performed from the weighing values ​​of the pre-weighing unit 18 and the post-weighing unit 22 to ensure that an appropriate amount of pickling solution is injected into the raw meat 1. Specifically, feedback control is performed by utilizing the fact that there are no large weight fluctuations in the raw meat 1 contained in the tray 12 with a constant volume, and that the amount of pickling solution supplied from the liquid supply mechanism 31 to the injection head 28 tends to be less than the appropriate amount due to the mixing of air into the liquid and the viscosity of the pickling solution used. The basic series of operations of the salting process are the same as in the first embodiment, so only the operations of the different parts will be described below.

[0061] When weighing is performed, the pre-injection weighing unit 18 outputs the measured pre-injection weight to the control unit 9. The control unit 9, having received the pre-injection weight as input, calculates the appropriate amount of pickling solution corresponding to the pre-injection weight. The pre-injection weight and the calculated appropriate amount of pickling solution are stored in the memory unit of the control unit 9. Along with the storage operation in the memory unit, the control unit 9 adds the weight of the appropriate amount of pickling solution to the pre-injection weight of the raw meat 1 and stores this as the ideal weight value in the memory unit.

[0062] When weighing is performed, the downstream weighing unit 22 outputs the measured post-injection weight to the control unit 9. The control unit 9, having received the post-injection weight as input, compares the weighed value of the post-injection weight with the ideal weight value stored in the memory unit, calculates the difference between the two values, and stores the calculated difference in the memory unit. When the pickle liquid is injected by the injector 2 next time, the control unit 9 controls the operation of the liquid supply mechanism 31 based on the difference stored in the memory unit to correct the amount of pickle liquid supplied to the injection head 28.

[0063] For example, if the calculated difference between the measured weight after injection and the ideal weight is smaller, the control unit 9 corrects the amount of pickle liquid supplied to the injection head 28 by the amount of the stored difference and drives the liquid supply mechanism 31. This brings the measured weight after injection, measured by the downstream weighing unit 22, closer to the ideal weight. Conversely, if the calculated difference between the measured weight after injection and the ideal weight is larger, the control unit 9 corrects the amount of pickle liquid supplied to the injection head 28 by the amount of the stored difference and drives the liquid supply mechanism 31. This brings the measured weight after injection, measured by the downstream weighing unit 22, closer to the ideal weight. As mentioned earlier, the amount of pickle liquid supplied from the liquid supply mechanism 31 to the injection head 28 tends to be less than the appropriate amount, so feedback control is mainly performed in the former state.

[0064] As described above, in this embodiment, the control unit 9 is configured to compare the weight of the raw meat 1 measured by the pre-stage weighing unit 18 with the weight of an appropriate amount of pickling solution calculated based on the weight of the raw meat 1, and the weighing value by the post-stage weighing unit 22. Based on the difference between the two values, the amount of pickling solution supplied from the liquid supply mechanism 31 to the injection head 28 is corrected. By performing feedback control based on the calculated difference and driving the liquid supply mechanism 31, the weighing value by the post-stage weighing unit 22 can be brought closer to the ideal weight. As a result, an appropriate amount of pickling solution can be injected into the raw meat 1, and it can be massaged, thereby improving the quality of the food.

[0065] The series of salting operations performed by the food processing system described above is just one example. In the above embodiment, a massage device 3 with an integrated massage tank 42 is shown, but the massage device 3 may be in a form in which the massage tank 42 is portable. Also, the input device 6 may input the raw meat 1 and the liquid containing the pickling solution into the massage tank 42 in a manner in which it is directly input into the massage tank 42, or it may input it into the massage tank 42 via a transport container. The replenishment pipe 59 of the replenishment device 7 may also be provided above the input opening 45 of the massage tank 42. In addition to manual removal, the removal of the tray 12 can also be automated by providing a dedicated removal device. [Explanation of symbols]

[0066] 1 Raw meat 2 injectors 3 Massage device 6 Dosing device 7 Refilling device 8. Conveying device 9. Control Unit 11 Upper opening 12 trays 18 Pre-stage weighing section 22 Post-measuring section 28 injection heads 29 Lid 30 Lifting mechanism 31 Liquid was delivered to the organization. 35 Injection needle 42 マッサージタンク

Claims

1. An injector (2) inserts a group of injection needles (35) into the raw meat (1) from above and injects the pickling solution into the raw meat (1), A massage device (3) equipped with a massage tank (42) for kneading raw meat (1) into which pickling solution has been injected, A feeding device (6) for feeding raw meat (1) into the massage tank (42), A conveying device (8) is responsible for transporting the raw meat (1) from the injector (2) to the feeding device (6), A control unit (9) controls the operation of the entire system, including the injector (2), massage device (3), feeding device (6), and transport device (8), Equipped with, On the conveying device (8), the raw meat (1) is transported in a bottomed container-shaped tray (12) having an upper opening (11). A food processing system characterized in that both the raw meat (1) contained in a tray (12) and the liquid received by the tray (12) are introduced into a massage tank (42) by an input device (6).

2. The injector (2) comprises an injection head (28) having a group of injection needles (35) that are inserted into the raw meat (1) and inject the pickling solution, a liquid supply mechanism (31) that pressurizes and supplies the pickling solution to the injection head (28), a lifting mechanism (30) that drives the injection head (28) up and down, and a lid (29) that is driven up and down together with the injection head (28) by the lifting mechanism (30) and closes the upper opening (11) of the tray (12). The food processing system according to claim 1, wherein the injection head (28) and the lid (29) are lowered by a lifting mechanism (30), the upper opening (11) of the tray (12) is closed by the lid (29), and the pickling liquid is injected into the raw meat (1) with the injection needle (35) pierced into the raw meat (1).

3. It is equipped with a pre-weighing unit (18) that measures the weight of the raw meat (1) before the pickling solution is injected, The food processing system according to claim 1, wherein the control unit (9) calculates an appropriate amount of pickling solution to be injected into the raw meat (1) based on the weight of the raw meat (1) measured by the pre-preparation weighing unit (18), and controls the injector (2) so that the calculated appropriate amount of pickling solution is injected into the raw meat (1).

4. A replenishment device (7) that supplies pickle liquid into the tray (12) or massage tank (42) after injection processing by the injector (2), The system includes a downstream weighing unit (22) that measures the total weight of the raw meat (1) and pickling liquid after injection processing by an injector (2), The food processing system according to claim 3, wherein the control unit (9) compares the amount of subtraction calculated from a comparison of the measurement value by the downstream measuring unit (22) and the measurement value by the upstream measuring unit (18) with the appropriate amount of pickling liquid calculated from the measurement value by the upstream measuring unit (18), and if the amount of subtraction is smaller than the appropriate amount, the difference between the two amounts is supplied from the replenishment device (7) to the tray (12) or massage tank (42).

5. The system includes a downstream weighing unit (22) that measures the total weight of the raw meat (1) and pickling solution after injection processing by the injector (2). The injector (2) comprises an injection head (28) having a group of injection needles (35) that are inserted into the raw meat (1) and inject the pickling solution, and a liquid supply mechanism (31) that pressurizes and supplies the pickling solution to the injection head (28). The food processing system according to claim 3, wherein the control unit (9) compares an ideal weight value, which is the sum of the weight of the raw meat (1) measured by the preceding weighing unit (18) and the weight of an appropriate amount of pickling solution calculated based on the weight of the raw meat (1), with the weighing value by the subsequent weighing unit (22), and corrects the amount of pickling solution supplied from the liquid supply mechanism (31) to the injection head (28) based on the difference between the two values.

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