Meat Paste Preparation via Temperature-Controlled Grinding
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Solution Overview
Problem
Existing methods for preparing meat paste face challenges such as reduced protein structure, suboptimal 'bite', difficulty in achieving reproducible structure and particle size, and frequent blade breakage in cutting devices due to vibrations.
Innovation Solution
A method involving pre-processing frozen or chilled meat by passing it through a meat grinder with a worm screw, then cutting it through a cutting plate with openings to raise the temperature and maintain it between 0°C and 6°C, followed by further cutting in a device with a shaft and blades at speeds between 1400 and 4000 revolutions per minute, while monitoring and adjusting the temperature to control particle size and protein activation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If the meat is finely ground using a grinding device, then the meat paste becomes homogeneous, but the protein structure is reduced and the bite becomes suboptimal
Solution Approach 1:
The invention divides the meat processing into two distinct stages: first coarse cutting with a cutting device to maintain protein structure, then fine grinding with a grinding device to achieve homogeneity. This segmentation allows each device to perform its optimal function without compromising the other requirement.
2Productivity
If the cutting device operates at high speed to improve productivity, then more meat paste is produced, but vibrations increase causing blade breakage
Solution Approach 1:
The cutting device performs preliminary coarse cutting of the meat before it enters the grinding device. This preliminary action reduces the workload on the grinding device, allowing it to operate at optimal speeds without excessive vibrations, thereby preventing blade breakage while maintaining productivity.
3Reliability
If the temperature is kept low to preserve meat quality, then protein activation is limited, but if temperature is raised to activate proteins, then energy consumption increases
Solution Approach 1:
The friction generated during the mechanical processing of meat in the cutting and grinding devices naturally raises the temperature of the meat paste. This self-heating effect activates the proteins without requiring external energy input for heating, thus achieving protein activation while minimizing energy consumption.
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
This method results in a meat paste with improved protein functionality, firmer texture, and reduced breakage of final meat products, while also reducing energy consumption and blade breakage, thus enhancing safety and efficiency.
Implementation Method 1
pushing said meat through a cutting plate with openings by movement of the worm screw, wherein the temperature is raised to and maintained at a temperature between 0°C and 6°C
Implementation Method 2
cutting up the meat in the cutting device to a meat paste by means of a shaft with blades provided for this purpose in the cutting device, after and/or during the addition of one or more additives and/or flavorings selected from the group consisting of salt, breadcrumbs, starch and water, wherein during the cutting process the temperature of the meat paste rises to a maximum of 16°C
Data Source
AI summary
The present invention relates to a method for the industrial preparation of a meat paste, comprising: a) placing meat at a temperature between -30°C and 4°C in a meat grinder with a worm screw, b) pushing said meat through a cutting plate with openings by movement of the worm screw, wherein the temperature is raised to and maintained at a temperature between 0°C and 6°C, c) placing the meat obtained in step b) into a cutting device, and d) cutting the meat in the cutting device into a meat paste by means of a shaft with blades provided for that purpose in the cutting device, wherein during the cutting process the temperature of the meat paste rises to a maximum of 16°C, wherein the speed of the shaft is between 1400 and 4000 revolutions per minute, and the temperature of the meat paste is continuously monitored and adjusted during the cutting process, in order to determine the total duration of the cutting process.