Massaging Press Roller Pulsating Action for Meat Tenderizing
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Solution Overview
Problem
Existing food processing systems lack an effective mechanism for aggressively tenderizing meat and distributing solutions evenly, as they often rely on cutting or constant force rather than breaking down collagen fibers and ensuring uniform ingredient distribution.
Innovation Solution
A massaging press roller with a pulsating pounding action, featuring a shaft with roller elements having a lobed and grooved outer surface, is used in conjunction with an opposing roller to tenderize food products by imparting a rhythmic or irregular pulsating force, effectively breaking down collagen fibers and distributing solutions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If knife blades are used to cut into the food product, then the food product is tenderized by cutting, but the collagen fibers are not effectively broken down and solutions are not evenly distributed
Solution Approach 1:
The roller element imparts a pulsating pounding action on the food product through periodic contact, where the lobe portion strikes the product during rotation while the groove portion allows separation. This periodic mechanical action effectively breaks down collagen fibers and distributes solutions evenly throughout the food product, resolving the limitation of continuous cutting methods.
2Force
If constant force is applied to the food product, then the food product is compressed, but aggressive tenderizing action is not achieved for breaking down collagen fibers
Solution Approach 1:
The massaging press roller element applies force periodically through its pulsating pounding action, where the lobe portion delivers concentrated compressive force during each rotation cycle. This periodic application of aggressive force is more effective at breaking down collagen fibers than constant compression, while the groove portion allows the food product to partially recover between strikes.
Solution Approach 2:
The roller element design transforms static compression into dynamic pulsating action. The rotating lobe creates time-varying force application with alternating compression and release phases, making the tenderizing process more efficient at breaking down connective tissues compared to steady-state compression.
3Stability of the object's composition
If a smooth roller surface is used, then the food product is evenly compressed, but aggressive tenderizing action and solution distribution are not achieved
Solution Approach 1:
The roller element features non-uniform surface geometry with alternating lobe and groove portions along its circumference. The lobe portions create localized high-compression zones for aggressive tenderizing and solution injection, while the groove portions provide lower compression zones. This spatial variation in local compression quality achieves both effective collagen breakdown and uniform solution distribution throughout the food product.
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 pulsating pounding action of the massaging press roller tenderizes food products by weakening collagen fibers, making them more supple and pliable, and ensures even distribution of solutions, resulting in improved texture and flavor.
Implementation Method 1
The at least one roller element is configured to impart a pulsating pounding action on a food product... The roller element is configured to impart a regular, rhythmic pulsating pounding action having a predefined frequency... The roller element is configured to impart an irregular, pulsating pounding action
Data Source
AI summary
A massaging press roller (50) for tenderizing a food product includes a shaft (58) and at least one roller element (54) disposed on the shaft. The at least one roller element is configured to impart a pulsating pounding action on a food product.