Food Curing Device with Presser and Grid
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Solution Overview
Problem
The existing meat salting process is time-consuming, requiring several weeks for curing.
Innovation Solution
A device and method utilizing a container with a grid and presser system to apply pressure and salt, allowing for the extraction of liquids from food, reducing the curing time by using a combination of salt and pressure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If meat pieces are cured by leaving them completely covered with salt for several weeks, then the curing process is simple and economical, but it takes much time to complete
Solution Approach 1:
The patent applies hydraulic principles by using a liquid medium (water or brine) to transmit pressure uniformly throughout the container. The presser mechanism pushes down on the food, and the liquid transmits this pressure, accelerating the curing process while maintaining simplicity.
Solution Approach 2:
The patent changes the physical parameters of the curing process by introducing controlled pressure through the presser mechanism. This pressure parameter, combined with salt and liquid medium, transforms the slow passive curing process into an accelerated active process, reducing curing time from weeks to days.
2Productivity
If a presser mechanism is added to apply pressure and extract liquids from food, then curing time is reduced to a few days, but the device becomes more complex
Solution Approach 1:
The device is segmented into distinct functional components: container, grid, presser mechanism, and liquid medium. This segmentation allows each component to perform its specific function independently, making the overall system easier to understand and operate despite the added complexity of the presser mechanism.
Solution Approach 2:
The liquid medium (water or brine) acts as an intermediary between the presser mechanism and the food. It transmits the pressure applied by the presser uniformly throughout the container, enabling effective curing without direct mechanical contact between the presser and food, thus simplifying the presser design.
3Reliability
If salt and pressure are combined to extract liquids from food, then flavor and quality are enhanced, but the process requires more equipment
Solution Approach 1:
The device is designed with multi-functionality: the same container, grid, and presser mechanism can be used for various food types (meat, fish, vegetables) and curing methods (salt curing, fermentation). This universality reduces the need for multiple specialized equipment pieces while maintaining high food quality through consistent pressure and salt application.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process significantly reduces curing time to a few days, enhancing the flavor and quality of the final product while maintaining simplicity and economy.
Implementation Method 1
a presser (7) coupled to cover (8) for pressing a content in container (2)
Implementation Method 2
A meat salting method is known in the food industry, wherein meat pieces are cured by leaving them completely covered with salt for several weeks
Data Source
AI summary
A device for the preparation of foods includes a container having a bottom and a lateral surface, a grid adapted to be removably placed into the container, a cover for closing the container with the grid therein. A presser is coupled to the cover for pressing a content in the container, an adjustment device is configured for adjusting the insertion of the presser in the container.