Device and method for heat treatment of minced meat product

Abstract

FIELD: food industry.SUBSTANCE: invention relates to equipment for rapid preparation of various minced products, such as meat, fish or vegetables. The device for heat treatment of minced meat products includes a housing with a heater located inside it. The device comprises a bowl for placing a minced product in it, the shape of which follows the shape of the housing with a heater, an internal heater inserted into the bowl under pressure to form a gap for placing the product and located coaxially with the bowl and the housing, wherein the housing is fixed on the base of the device configured for deviating forward from the vertical axis by 45°, whereas the internal heater is secured to a bracket mounted on the base of the device configured for being removed and moved up and down, and the device also comprises a control unit to which both heaters are connected.EFFECT: expanding the range of devices for heat treatment of minced meat products, which also allows for a wider range of products made from minced meat, improving their taste and nutritional properties, and increasing sales.10 cl, 5 dwg

Description

[0001] This device is used in the food industry, specifically as equipment for the rapid preparation of various minced products, including meat, fish, and vegetables. It is energy-efficient and smokeless, requiring a 220V power supply. It can be used in various locations and conditions, including apartments, private homes, outdoors (yards), garages, summer cottages, open areas, railway, river, and sea transport, restaurants, cafes, bars, etc.

[0002] Various devices are known for cooking minced meat. These include conventional frying pans, barbecues, or grills, as well as other devices. The disadvantages of these well-known devices include uneven cooking of the minced meat, as well as the formation of polyaromatic hydrocarbons (PAHs) on its surface, which are carcinogenic and have an extremely negative impact on humans.

[0003] More uniform heat treatment can be achieved with more modern food processing devices, such as multicookers, air fryers, steamers, and others. However, these devices are quite bulky, difficult to manufacture, and do not allow for the minced product to be shaped into any original forms that might appeal to consumers and increase sales.

[0004] The closest device to the proposed device in terms of its essential features is the "Installation for Thermal Processing of Minced Meat Products" under Russian Patent No. 2035172. This patent has been adopted by the authors as a prototype. The known apparatus for thermal processing of minced meat products comprises a cylindrical body with a concentrically located auger, a loading hopper, and a device for removing the liquid phase from the dehydrated product. The device for removing the liquid phase from the dehydrated product is designed as plates mounted on rods rigidly attached to the body. Each plate has an axial hole and a recess to form, when assembled, a channel for the auger and radial holes for removing the liquid phase. A minced meat stirrer is installed in the loading hopper and is connected to the auger shaft.

[0005] The disadvantages of the prototype are: the complexity and high cost of the design, the possibility of using it only in industrial production, and the impossibility of giving the minced product any original shapes.

[0006] The objective of the present invention is to develop an inexpensive and easy-to-use device for heat treatment of a minced meat product, which would make it possible to prepare a dietary product of an original shape from any type of minced meat.

[0007] The technical result consists in expanding the arsenal of means for heat treatment of minced meat products, which also makes it possible to expand the range of products made from minced meat, improve their taste and beneficial properties, and increase sales.

[0008] The technical result is achieved due to the fact that the device for heat treatment of a minced product, including a housing with a heater placed inside it, contains a bowl for placing the minced product in it, the shape of which repeats the shape of the housing with the heater, an internal heater inserted into the bowl under pressure and located coaxially with the bowl and the housing, wherein the housing is fixed on the base of the device with the possibility of tilting forward from the vertical axis by 45°, while the internal heater is fixed on a bracket installed on the base of the device, with the possibility of removal and movement up and down, and the device also contains a control unit to which both heaters are connected.

[0009] Additional differences are:

[0010] - the body is made of 0.5 mm thick food grade stainless steel sheet, between the body and the heater there is thermal insulation made of heat-resistant silicone sheet, the bowl and the internal heater are made of food grade aluminum of the following alloy grades: AK7, AK5M2, AK9, AK12, AMg2, AMts, AD1, AD;

[0011] - the inner surface of the bowl and the outer surface of the internal heater are covered with a non-stick coating based on polytetrafluoroethylene (Teflon);

[0012] - heaters operate on a 220 V / 50 Hz network;

[0013] - the control unit is designed with the ability to change the operating modes of the heaters;

[0014] - the control unit contains starting control equipment: a differential circuit breaker, a thermostat, a timer, a heating element power regulator, a display with digital and light indication;

[0015] - the minced product can be meat, fish or vegetable;

[0016] - several housings with heaters can be placed on one base;

[0017] - the shape of the body with the heater and the bowl can be cylindrical or conical, or rectangular or square.

[0018] The technical result is also achieved due to the fact that the method for heat treatment of a minced product in the device described above includes preparing the minced product, filling the bowl with the minced product to approximately 2 / 3 of its volume, immersing the internal heater into the product, thereby squeezing out part of the minced product and forming the required final shape of the product, then turning on the heating of both heaters simultaneously, bringing the heating temperature to 110 - 130 °C for 2-3 minutes, turning off the heating and holding the product in the bowl for another 1-2 minutes, removing the finished product from the bowl.

[0019] The essence of the invention is explained by the following drawings.

[0020] Fig. 1, which shows the device in assembled form with the internal heater raised

[0021] Fig. 2, which shows the device with the bowl removed from the housing with the heater.

[0022] Fig. 3, which shows the device with the casing tilted.

[0023] Fig. 4, which shows a device with an internal heater inserted into a bowl with a product (minced meat).

[0024] Fig. 5, which shows the device with the finished product.

[0025] The following symbols are used on the figures:

[0026] 1 - housing with heater

[0027] 2 - bowl for placing the product

[0028] 3 - internal heater

[0029] 4 - control unit

[0030] 5 - bracket

[0031] 6 - device base

[0032] 7 - finished product

[0033] Thus, the device for thermal processing of a minced product comprises a housing 1 with a heater located inside it, a bowl 2 for placing the minced product in it, the shape of which repeats the shape of the housing with the heater 1, an internal heater 3, inserted into the bowl under pressure and located coaxially with the bowl and the housing. The housing 1 with the heater is fixed on the base 6 of the device with the ability to tilt forward from the vertical axis by 45°, while the internal heater 3 is fixed on a bracket 5, installed on the base 6 of the device, with the ability to remove and move up and down. The device also comprises a control unit 4, to which both heaters are connected. The shape of the housing 1 with the heater and the bowl 2 can be cylindrical or conical, or rectangular or square, subject to certain proportions.On one base 6, several housings 1 with a heater can be placed, containing internal heaters 3 and connected to a control unit 4.

[0034] In one version, housing 1 is made in the shape of a cup from 0.5 mm thick food-grade stainless steel sheet, with heat-resistant silicone sheet insulation placed between the housing and the heater. The thermostat's temperature sensor is located at the bottom of the housing.

[0035] Bowl 2 and internal heater 3 are made of food-grade aluminum of the following alloy grades: AK7, AK5M2, AK9, AK12, AMg2, AMts, AD1, AD.

[0036] The inner surface of the bowl 2 and the outer surface of the internal heater 3 are covered with a non-stick coating based on polytetrafluoroethylene (Teflon).

[0037] Control unit 4 can contain starting and control equipment: a residual-current circuit breaker, thermostat, timer, heating element power regulator, and a display with digital and LED indicators. Further automation of the process is possible using appropriate controllers.

[0038] Example 1.

[0039] In one embodiment, a ring-shaped mica electric heater, 220 volts, 700 watts, with an inner diameter of 51 mm and a height of 160 mm, is used as heater 1. Bowl 2 is an aluminum sleeve with an outer diameter of 50 mm, a wall thickness of 5 mm, a height of 180 mm, and a bottom thickness of 10 mm, coated inside with a non-stick coating (Teflon); Heater 3 is a cartridge electric heater, 220 volts, 200 watts, with a diameter of 8 mm and a length of 120 mm, enclosed in an aluminum sleeve with a diameter of 20 mm and a length of 140 mm, coated outside with a non-stick coating (Teflon). In the housing 1 with the heater, a temperature sensor of the thermostat is located under the bowl 2.

[0040] The power controller is used to select the heating element power that allows the maximum temperature (110-130°C) to be reached within a specified time (2-3 minutes). The thermostat switches off the heating once the temperature reaches 110-130°C. The product is then kept in bowl 2 for an additional 1-2 minutes. The timer sounds an audible signal after the set total cooking time (three to five minutes) required to complete the cooking process.

[0041] The preparation method is as follows.

[0042] The product is loaded into bowl 2 to approximately 2 / 3 of its volume (Fig. 2), Bowl 2 with the contents is inserted into housing 1 with a heater, which, at this stage, is tilted for ease of removal or installation of bowl 2 (Fig. 3). Housing 1 with a heater and with bowl 2 are set in a vertical position, after which heater 3 is immersed in the product, squeezing out part of the minced meat and thereby forming the desired final shape of the product (Figs. 4, 5). If the lower part of the heater 3 does not reach the bottom of the bowl 2 10 mm, then as a result the final product will have the shape of a cylinder with an outer diameter of 40 mm, with walls and a bottom 10 mm thick, an inner diameter of 20 mm and a height of 140-150 mm (Fig. 5), when using the device described in example 1. The weight of the finished product is about 150 grams (depending on the type of products used).

[0043] When heater 3 is in the lowest position, the programmable timer button turns on both heaters. Active cooking begins and progresses. Within two minutes, the temperature of the inner surface of bowl 2 and heater 3 reaches 110-130°C, and the heaters are turned off by the thermostat. Due to the intense heating of the product from the outside and inside, and the residual heat inside bowl 2 after the heaters are turned off, after three to five minutes from the start of the process, the product (minced meat) is fully cooked, as evidenced by the temperature (approximately 75-85°C, determined by inserting a culinary thermometer probe into the product) inside the product (cutlet), the release of clear juice, and a pleasant taste. Cooking time may be increased by 1-2 minutes depending on the ingredients used.

[0044] The product is removed from bowl 2 (Fig. 5), placed in bakery products (lavash or specially baked bread) or special packaging, various fillings (sauces, fresh or stewed vegetables, various purees, etc., in a vegetable cutlet - sausage) are placed in the internal volume formed by the heater 3 of the product (cutlet), as a result, the final product is ready.

[0045] Obviously, the superheated steam generated and the shape of the product formed by the heaters play a key role in the cooking process. As a result, the finished product lacks a crispy crust, making it more dietary. Cutlets cooked in this setup, compared to cutlets cooked traditionally (in a frying pan) using the same ground meat, have advantages in taste, juiciness, and cooking speed.

[0046] This method can become an alternative to the widely known shawarma, having a number of advantages: speed of preparation, a greater variety of types of cutlets and fillings offered, the ability of one person to operate several similar units simultaneously.

[0047] In the future, as a result of design improvements, it will be possible to assemble the device as a household appliance for use at home, bringing the control of the device to maximum automation using an appropriate controller.

Claims

1. A device for heat treatment of a minced meat product, comprising a housing with a heater located inside it, characterized in that it contains a bowl for placing the minced meat product in it, the shape of which repeats the shape of the housing with the heater, an internal heater inserted into the bowl under pressure to form a gap for placing the product and located coaxially with the bowl and the housing, wherein the housing is fixed to the base of the device with the possibility of tilting forward from the vertical axis by 45°, while the internal heater is fixed to a bracket mounted on the base of the device with the possibility of removal and movement up and down, wherein the device also contains a control unit to which both heaters are connected.

2. The device according to paragraph 1, characterized in that the body is made of sheet stainless food steel with a thickness of 0.5 mm, thermal insulation made of sheet heat-resistant silicone is placed between the body and the heater, the bowl and the internal heater are made of food-grade aluminum of the following alloy grades: AK7, AK5M2, AK9, AK12, AMg2, AMts, AD1, AD.

3. The device according to paragraph 1, characterized in that a non-stick coating based on polytetrafluoroethylene (Teflon) is applied to the inner surface of the bowl and the outer surface of the internal heater.

4. The device according to paragraph 1, characterized in that the heaters operate from a 220 V / 50 Hz network.

5. The device according to paragraph 1, characterized in that the control unit is designed with the possibility of changing the operating modes of the heaters.

6. The device according to paragraph 5, characterized in that the control unit contains starting control equipment: a differential circuit breaker, a thermostat, a timer, a heating element power regulator, a display with digital and light indication.

7. The device according to paragraph 1, characterized in that the minced product used is meat, fish or vegetable.

8. The device according to paragraph 1, characterized in that several housings with heaters are placed on one base.

9. The device according to paragraph 1, characterized in that the shape of the body with the heater and the bowl is cylindrical, or conical, or rectangular, or square.

10. A method for heat treatment of a minced product in a device according to paragraph 1, including preparing the minced product, filling a bowl with the minced product 2 / 3 of its volume, immersion of the internal heater into the product, squeezing out part of the minced product and forming the required final shape of the product, then turning on the heating of both heaters simultaneously, bringing the heating temperature to 110-130°C within 2-3 minutes, turning off the heating and keeping the product in the bowl for another 1-2 minutes, removing the finished product from the bowl.

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