CN108208623A - Spiced beef injects salting apparatus - Google Patents
Spiced beef injects salting apparatus Download PDFInfo
- Publication number
- CN108208623A CN108208623A CN201810206572.3A CN201810206572A CN108208623A CN 108208623 A CN108208623 A CN 108208623A CN 201810206572 A CN201810206572 A CN 201810206572A CN 108208623 A CN108208623 A CN 108208623A
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- China
- Prior art keywords
- cure
- beef
- injection needle
- rack
- conveyer belt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Abstract
The invention discloses Spiced beef to inject salting apparatus, including rack and conveyer belt, rack is located at right over conveyer belt, marinated case is provided on conveyer belt, color sensor and cure injection matrix are disposed in rack upper edge conveyer belt direction of advance, cure injection matrix includes the cure injection needle of several arrangements, cure injection needle front end is equipped with the through-hole of transmission cure, cure tank is additionally provided in rack, cure injection matrix is connect by feed pipe with cure tank, controller is additionally provided in rack, controller is injected every cure injection needle in matrix according to the output output control cure of color sensor and is individually injected.The present invention carries out color detection by color sensor to beef, distinguish the muscle (red) of beef and fat (white), fat is injected, pass through the drainage of capillary, cure is drained to beef various places inside, uniform, flavor is consistent to achieve the effect that pickle.
Description
Technical field
The invention belongs to Meat processing technical fields, and in particular to a kind of Spiced beef injects salting apparatus.
Background technology
Beef is rich in protein, and amino acid ratio of components beef is needed closer to human body, body resistance against diseases can be improved, to life
Long development and postoperative, the people of aftercare loses blood in supplement, repair tissue etc. is particularly suitable, severe winter food beef can warm stomach,
It is the good merchantable brand in the season；Beef has the effect of tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst,
The people for being suitable for hidden, body void of breathing hard under gas, soreness of bones and muscles, anaemia prolonged illness and yellow dizzy people in face eats；Buffalo meat energy tocolysis mends god,
QI invigorating during Carnis Bovis seu Bubali can pacify, strengthens muscles and bones at strengthening spleen and nourishing stomach.
At present, there are mainly two types of the method for salting of Chinese halogen meat products：1. dry salting, i.e., by tune such as salt, fragrance colour formers
Taste product are coated onto beef surface and are pickled, salting period 15 days~20 days.2. wet cure, i.e., after flavouring is watered, by beef
It is put into and is wherein pickled.Salting period 15 days or so.During shortening, operating personnel are according to the experience of oneself, in pot
After addition seasoning boils in long-used soup, add in the beef pickled and carry out shortening.Its defect is mainly manifested in：1st, allow seasoning from
The appearance infiltration of meat portion is marinated, and meat piece surface and internal flavor are uneven, and quality is unstable, color development is uneven, salting period is longer.
2nd, operating personnel's experience is inconsistent, and taste is different, causes beef saline taste, flavor difference after shortening.
In view of the above-mentioned problems, patent document CN107410929A discloses a kind of injection salting apparatus, it is marinated including injecting
Pond, cure tank, the side wall for injecting pickling pool are provided with heating layer, and injection pickling pool bottom is provided with pricker, and pricker passes through entrance
Pipe is connected to the middle lower section of cure tank, be distributed on pricker transmission cure through-hole, into pipe on be additionally provided with charging pump；Injection
The bottom of pickling pool is also connected to the middle top of cure tank by effuser, and filter and static tank are provided on effuser.Institute
The cure tank stated is both provided with window with static tank.The injection pickling pool is provided with the arc cover for matching size.
The disclosed injection salting apparatus of the above-mentioned prior art is provided with pricker in injection pickling pool bottom, is distributed on pricker
There is the through-hole of transmission cure, when beef is put into injection salting apparatus, after the pricker of bottom is inserted into beef from the bottom up, be distributed in thorn
Through-hole on needle can be blocked by beef, and when discharging cure, cure needs the open-top beef for blocking through-hole that could inject into, dredges
Logical sequence is up dredged successively according to the through-hole of the size of pressure from below, therefore the through-hole when lower section can be caused to be dredged
Afterwards, cure is directly flowed by the through-hole of lower section in beef, reaches the upper end of pricker without enough pressure, dredging middle part and
The through-hole on top, therefore the top of beef cannot be pickled completely, so as to be unable to reach marinated uniform effect, beef be caused to be sent out
The problem of color is uneven, and every layer of flavor is inconsistent.
Invention content
The technical issues of solution of the present invention, is to provide one kind ....
It is uneven in the presence of pickling to solve the prior art the invention is intended to provide a kind of Spiced beef injection salting apparatus, it leads
Cause the problem of beef color development is uneven, and every layer of flavor is inconsistent.
Spiced beef injection salting apparatus in this programme, including rack and conveyer belt, rack is located at right over conveyer belt, passes
It send to take and is provided with marinated case, be disposed in rack upper edge conveyer belt direction of advance and distinguish muscle and the color of fatty color
Sensor and cure injection matrix, cure injection matrix include hollow dials, and dials is equipped with more the hollow of arrangement and stretches
Contracting axis, every telescopic shaft front end are equipped with cure injection needle, and cure injection needle front end is equipped with the through-hole of transmission cure, is also set in rack
Cure tank is equipped with, cure injection matrix is connect by feed pipe with cure tank, controller is additionally provided in rack, controller is according to color
The position coordinates result of fat that color sensor detects controls the flexible of the corresponding position coordinate on cure injection matrix respectively
Elongate axis, so that cure injection needle individually injects fat sites.
The technical principle of the present invention is：Beef and butcher's meat soup stock are placed in marinated case and pickled, butcher's meat case follows biography
Send band successively by color sensor and cure injection matrix, when butcher's meat case passes through color sensor, color sensor is to ox
Meat carries out color detection, distinguishes the muscle (red) of beef and fat (white), and color sensor exports controller fatty institute
Coordinate position as a result, and then when butcher's meat case be transmitted to cure injection matrix below when, controller is defeated according to color sensor
The fat sites coordinate gone out, the flexible elongate axis of control corresponding coordinate position drive cure injection to be needled into fat sites progress
Injection, cure enter dials and telescopic shaft inner cavity from cure tank by feed pipe and are entered again by the through-hole of cure injection needle front end
Beef fat pickles beef inside.
The beneficial effects of the present invention are：Fascicula inside the muscle of beef is with there is many capillarys between fascicula
Blood vessel, and the fat of a piece of beef is often deposited on through the periphery of the vascular wall between a pair of of fascicula, i.e. capillary
[influence [J] poultry of the injection point of Dong Danping, Ma Lizhen .W/O type beef intramuscular fats to artificial beef fat organoleptic quality on blood vessel
Herd animal doctor's scientific and technological information, 2005, (o. 11th)], the capillary in a piece of beef it is numerous and it is interconnected there is drainage,
Therefore, the position of fat is found accurately when carrying out to beef and injecting marinated, capillary cure injection being needled into inside fat
In blood vessel, so as to which cure is injected into capillary, by the drainage of capillary, cure can be made to reach in beef
Each position in portion reaches marinated uniform, the consistent effect of inside and outside flavor everywhere.
Further, it is connected with telescopic shaft to be controlled to stop elongation according to pressure signal on the syringe of the cure injection needle
Pressure sensor, the pressure sensitivity probe of the pressure sensor is downward and with the needle point of the cure injection needle in same level
Face.
Flexible elongate axis is controlled in controller, when drive cure injection needle is inserted into beef fat, the pressure of pressure sensor
Sense probe touches beef simultaneously with needle point, which is converted telescopic shaft in order to control and stop the electricity extending by pressure sensor
Signal makes cure injection needle ensure to be pierced into intrafat capillary, without leading to not to salt down because piercing is too deep
Material is injected into capillary.
Further, valve is equipped on the every telescopic shaft, controller control valve door opens and closes.
Valve is equipped on every telescopic shaft, so as to which when specified portions cure injection needle is injected, another part is not
The problem of cure in the cure injection needle injected will not flow out, avoid waste.
Further, feed pump is equipped on the every telescopic shaft, controller control is described to feed pump startup to take out
Take the cure in the cure tank.
Feed pump on telescopic shaft is set, when cure injection needle is injected, cure amount can be avoided inadequate or pressure
Deficiency causes cure that can not flow to the problems in cure injection needle.
Further, the through-hole is arranged in the front end side wall of cure injection needle.
Through-hole is opened on the side wall of cure injection needle, can prevent through-hole from destroying needle point, cure injection needle is made more to hold
Easily it is pierced into beef.
Further, there are two opposite through-holes in front end side wall on cure injection needle, and the controller, which can also control, to be stretched
Contracting axis rotates in a circumferential direction with respect to dials.
Through-hole is opened up in the both sides of cure injection needle front end, the efficiency of injection can be increased, and by rotary extension axis,
The rotation of cure injection needle is driven, can making cure, cure can enter more capillaries from the surrounding diffusion for being pierced into part, from
And reach various places inside.
Description of the drawings
Fig. 1 is the structure diagram of the Spiced beef injection salting apparatus described in the embodiment of the present invention.
Specific embodiment
Below by specific embodiment, the present invention is described in further detail：
Reference numeral in Figure of description includes：Rack 1, conveyer belt 2, marinated case 3, cure tank 4, TCS3200 colors
Sensor 5, cure injection matrix 6, dials 61, cure injection needle 62, rotary extension axis 63, feed pump 64, valve 65.
Embodiment one：
A kind of Spiced beef injects salting apparatus, including rack 1, conveyer belt 2, marinated case 3, cure tank 4, TCS3200 colors
Sensor 5, cure injection matrix 6 and controller, rack 1 are fixed on right over conveyer belt 2, and marinated case 3 is placed on conveyer belt 2
On, TCS3200 color sensors 5 and cure injection matrix 6 are sequentially arranged at along 2 direction of advance of conveyer belt in rack 1, cure note
30 cure injection needles 62 that matrix 6 includes dials 61 and lines up 5 rows 6 row are penetrated, are had and 62 position of cure injection needle on dials 61
One-to-one rotary extension axis 63 is mounted on feed pump 64 and valve 65, cure injection needle on every rotary extension axis 63
62 are fixed on rotary extension axis 63, and the syringe needle both sides of cure injection needle 62 are equipped with the through-hole of transmission cure, cure injection needle 62
Syringe on be also welded with 2SMPP-02 pressure sensors, the pressure sensitivity probe of 2SMPP-02 pressure sensors exists downward and with needle point
Same level further includes feed pipe, and one end of feed pipe is connect with the cure tank 4 in rack 1, and the other end is connected to
On the dials 61 of cure injection matrix 6, dials 61 and rotary extension axis 63 are all hollow, and cure can be by feed pipe from cure
Tank 4 is flowed into every cure injection needle 62, and TCS3200 color sensors 5 are detected the local color of beef, and to control
Device output processed is as a result, controller can control the rotary extension axis 63 of corresponding position to stretch after a certain time according to the information received
It is long, and the feed pump 64 on the rotary extension axis 63 is opened, cure is injected to beef, when rotary extension axis 63 drives cure injection
After needle 62 is pierced into beef, rotary extension axis 63 can also drive cure injection needle 62 to be rotated.
In specific works, beef and butcher's meat soup stock are placed on, the marinated of beef outer surface is carried out in marinated case 3, started
Conveyer belt 2, butcher's meat case follow conveyer belt 2 to rest on successively immediately below TCS3200 color sensors 5 and cure injection matrix 6, when
When butcher's meat case rests on TCS3200 5 lower sections of color sensor, TCS3200 color sensors 5 carry out color to the beef in butcher's meat case
Coloured silk detection, distinguishes the muscle (red) of beef and fat (white), and TCS3200 color sensors 5 detect controller output
Fat where coordinate position, immediately conveyer belt 2 butcher's meat case is driven to rest on cure injection matrix 6 lower section, controller passes through
The fatty coordinate received is as a result, rotary extension axis 63 of the control right over fat location extends and open the rotary extension axis
63 valve 65 and feed pump 64, rotary extension axis 63 drive cure injection needle 62 to be pierced into fat downwards, when needle point is pierced into fat
When, the 2SMPP-02 pressure sensors by needle point also touch beef, and 2SMPP-02 pressure sensors convert pressure signal
Controller is transmitted to for electric signal, stops extending rotary extension axis 63, rotary extension axis 63 is controlled to drive cure again at this time
Injection needle 62 rotates, and cure is entered via feed pipe in the cure injection needle 62 by the effect of feed pump 64 from cure tank 4, then
Beef fat is entered by the through-hole of 62 front end of cure injection needle, beef inside is pickled.
Comparative example one：
Stew in soy sauce is carried out after being pickled using wet cure to beef.
Comparative example two：
Beef inside is carried out using existing injection salting apparatus to carry out stew in soy sauce after injection is marinated.
Embodiment and comparative example one, comparative example two use the bracket position with a head of cattle, cut into sheet (10cm*
Stew in soy sauce is carried out after 10cm*3cm), in addition to technological proces s processing differs, other all step all sames.
Finished product is made after stew in soy sauce, respectively the outer layer to every piece of beef, at the middle and upper levels, middle level and the sampling of middle lower floor, respectively will be real
Example one, comparative example one and comparative example two are applied separately as one group, every group of sample is distinguished into outer layer, at the middle and upper levels, middle level and in
Four parts of lower floor, test every part of sample salt content simultaneously be averaged, using every group of outer layer salt content as standard, in calculating on
Layer, middle level and the salt content of middle lower floor and the ratio of outer layer salt content.
Result of calculation is as shown in table 1：
Table 1
It is compared respectively by embodiment and comparative example one, two, the beef after comparative example 1 is marinated carries out halogen again
System, by every layer of salt content compared with outer layer salt content, salt content is the 91% of outer layer salt content at the middle and upper levels, and middle lower floor's salt content is
The 92% of outer layer salt content, and the salt content in middle level only has the 78% of outer layer salt content；
Beef after comparative example 2 is marinated carries out stew in soy sauce again, and salt content at the middle and upper levels is the 90% of outer layer salt content, in
Layer salt content is the 91% of outer layer salt content, and middle lower floor's salt content is the 98% of outer layer salt content；
And the beef after the embodiment of the present invention is pickled carries out stew in soy sauce again, salt content is outer layer salt content at the middle and upper levels
98%, middle level salt content is the 95% of outer layer salt content, and middle lower floor's salt content is the 98% of outer layer salt content.
To sum up it could be assumed that, the beef after the present invention is marinated, after identical stew in soy sauce process is carried out, at the middle and upper levels,
The beef salt content of middle level and middle lower floor everywhere is distinguished less compared with outer layer salt content, the marinated effect of the internal layer of beef everywhere
It is significantly improved, pickles more uniformly, flavor is more consistent.Above-described is only the embodiment of the present invention, in scheme
The common sense such as well known concrete structure and characteristic do not describe excessively herein, one skilled in the art know the applying date or
All ordinary technical knowledges of technical field that the present invention belongs to before priority date can know existing skill all in the field
Art, and with the ability using routine experiment means before the date, one skilled in the art can be in the application
It under the enlightenment provided, is improved with reference to self-ability and implements this programme, some typical known features or known method should not
When the obstacle for implementing the application as one skilled in the art.It should be pointed out that for those skilled in the art,
Without departing from the structure of the invention, several modifications and improvements can also be made, these should also be considered as the guarantor of the present invention
Range is protected, these all do not interfere with the effect and practical applicability that the present invention is implemented.This application claims protection domain should
It is subject to the content of its claim, the records such as specific embodiment in specification can be used for explaining the interior of claim
Hold.
Claims (6)
1. Spiced beef injects salting apparatus, including rack and conveyer belt, rack is located at right over conveyer belt, is provided on conveyer belt
Marinated case, it is characterised in that：It is disposed in rack upper edge conveyer belt direction of advance and distinguishes muscle and the color of fatty color
Sensor and cure injection matrix, cure injection matrix include hollow dials, and dials is equipped with more the hollow of arrangement and stretches
Contracting axis, every telescopic shaft front end are equipped with cure injection needle, and cure injection needle front end is equipped with the through-hole of transmission cure, is also set in rack
Cure tank is equipped with, cure injection matrix is connect by feed pipe with cure tank, controller is additionally provided in rack, controller is according to color
The position coordinates result of fat that color sensor detects controls the flexible of the corresponding position coordinate on cure injection matrix respectively
Elongate axis, so that cure injection needle individually injects fat sites.
2. Spiced beef according to claim 1 injects salting apparatus, it is characterised in that：On the syringe of the cure injection needle
It is connected with the pressure sensor for telescopic shaft being controlled to stop elongation according to pressure signal, the pressure sensitivity probe of the pressure sensor
Downward and with the needle point of the cure injection needle in same level.
3. Spiced beef according to claim 2 injects salting apparatus, it is characterised in that：On the every telescopic shaft
Equipped with valve, the controller controls the valve opening and closing.
4. Spiced beef according to claim 2 injects salting apparatus, it is characterised in that：On the every telescopic shaft
Equipped with feed pump, the controller control is described to feed pump startup to extract the cure in the cure tank.
5. Spiced beef according to claim 1 injects salting apparatus, it is characterised in that：The through-hole is arranged on the cure
In the front end side wall of injection needle.
6. Spiced beef according to claim 2 injects salting apparatus, it is characterised in that：The front end on the cure injection needle
There are two opposite through-holes, the controller on side wall can also control the relatively described dials of the telescopic shaft to rotate in a circumferential direction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810206572.3A CN108208623A (en) | 2018-03-13 | 2018-03-13 | Spiced beef injects salting apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810206572.3A CN108208623A (en) | 2018-03-13 | 2018-03-13 | Spiced beef injects salting apparatus |
Publications (1)
| Publication Number | Publication Date |
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| CN108208623A true CN108208623A (en) | 2018-06-29 |
Family
ID=62658512
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810206572.3A Pending CN108208623A (en) | 2018-03-13 | 2018-03-13 | Spiced beef injects salting apparatus |
Country Status (1)
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| CN (1) | CN108208623A (en) |
Cited By (9)
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|---|---|---|---|---|
| CN109007645A (en) * | 2018-10-31 | 2018-12-18 | 郑立辉 | The flesh of fish processes salting apparatus |
| CN109043389A (en) * | 2018-10-31 | 2018-12-21 | 郑立辉 | The flesh of fish processes method for salting |
| CN109329780A (en) * | 2018-12-11 | 2019-02-15 | 怀化振鑫牧业有限公司 | A kind of beef pickling injection device |
| CN109329779A (en) * | 2018-12-11 | 2019-02-15 | 怀化振鑫牧业有限公司 | A kind of real-time hybrid injection device of beef pickling liquid |
| CN109645367A (en) * | 2018-12-18 | 2019-04-19 | 重庆念记食品有限公司 | Hechuan sliced meat process equipment |
| CN109645353A (en) * | 2018-12-25 | 2019-04-19 | 宿州市百年传奇食品有限公司 | A kind of bone-free duck's foot process equipment and processing method |
| CN110050822A (en) * | 2019-05-13 | 2019-07-26 | 湖南文理学院 | A kind of salting apparatus and its method shortening the pickled product production cycle |
| CN113208063A (en) * | 2021-05-31 | 2021-08-06 | 蚌埠学院 | Equipment is pickled to quick high pressure of meat |
| CN114158698A (en) * | 2021-12-28 | 2022-03-11 | 安徽光正食品有限公司 | Beef pickling device |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043389A (en) * | 2018-10-31 | 2018-12-21 | 郑立辉 | The flesh of fish processes method for salting |
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| CN109329780A (en) * | 2018-12-11 | 2019-02-15 | 怀化振鑫牧业有限公司 | A kind of beef pickling injection device |
| CN109329779A (en) * | 2018-12-11 | 2019-02-15 | 怀化振鑫牧业有限公司 | A kind of real-time hybrid injection device of beef pickling liquid |
| CN109329780B (en) * | 2018-12-11 | 2022-07-05 | 怀化振鑫牧业有限公司 | Beef pickling injection device |
| CN109645367A (en) * | 2018-12-18 | 2019-04-19 | 重庆念记食品有限公司 | Hechuan sliced meat process equipment |
| CN109645367B (en) * | 2018-12-18 | 2022-03-01 | 重庆念记食品有限公司 | Hechuan sliced meat processing equipment |
| CN109645353A (en) * | 2018-12-25 | 2019-04-19 | 宿州市百年传奇食品有限公司 | A kind of bone-free duck's foot process equipment and processing method |
| CN110050822A (en) * | 2019-05-13 | 2019-07-26 | 湖南文理学院 | A kind of salting apparatus and its method shortening the pickled product production cycle |
| CN110050822B (en) * | 2019-05-13 | 2022-03-11 | 湖南文理学院 | Pickling device and method for shortening production period of pickled products |
| CN113208063A (en) * | 2021-05-31 | 2021-08-06 | 蚌埠学院 | Equipment is pickled to quick high pressure of meat |
| CN114158698A (en) * | 2021-12-28 | 2022-03-11 | 安徽光正食品有限公司 | Beef pickling device |
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