CN107319615B

CN107319615B - Vegetarian meat shaping cooling device

Info

Publication number: CN107319615B
Application number: CN201710601090.3A
Authority: CN
Inventors: 刘宣麟
Original assignee: Guizhou Bezon Food Industry Co ltd
Current assignee: Guizhou Bezon Food Industry Co ltd
Priority date: 2017-07-21
Filing date: 2017-07-21
Publication date: 2023-05-30
Anticipated expiration: 2037-07-21
Also published as: CN107319615A

Abstract

The invention discloses a vegetarian meat molding cooling device which comprises a first-stage water tank, a buffer section and a second-stage water tank; the primary water tank and the secondary water tank comprise outer-layer water containing cavities; the water inlet and the water outlet are respectively arranged on the outer walls of the two opposite sides of the outer water containing cavity; the side wall of the inner side of the outer water containing cavity encloses a forming cavity; a buffer section is arranged between the primary water tank and the secondary water tank, the buffer section is of a hollow structure, two ends of the buffer section are respectively connected with forming cavities of the primary water tank and the secondary water tank, and the junction of the inner side walls of the buffer section is in smooth transition. The vegetarian meat processed by the shaping and cooling device provided by the invention has the characteristics of compact meat quality, animal fat layer-like surface layer on the surface, and the taste is more similar to meat. The vegetarian meat molding cooling device is simple in structure and suitable for application.

Description

Vegetarian meat shaping cooling device

Technical Field

The invention relates to the field of food processing machinery, in particular to a vegetarian meat molding cooling device.

Background

The bionic food is a new variety in the food industry, is an artificial food which is required to be developed by consumers, and has the characteristics of being convenient to eat, nutritional, healthy and the like in terms of product characteristics.

The meat is a popular class of bionic food, which is a meat-like food processed by the processes of molding, stewing, frying and the like by adopting advanced modern food processing technology, and has the appearance, color, aroma, taste and the like similar to meat and food. The raw materials for producing the vegetarian meat mainly comprise soybean protein, wheat protein, konjak, edible fungi and the like. The soybean protein has rich nutrition, high protein content and 8 essential amino acids required by human body, and is very ideal plant protein. Wheat protein is also called gluten powder, contains 15 amino acids necessary for human body, and is a plant protein resource with rich nutrition. The konjak is rich in glucomannan, is high-quality water-soluble dietary fiber, has the functions of both medicine and food, and can effectively prevent various diseases. The edible fungi contain rich nutrient substances such as essential amino acids, minerals, vitamins, polysaccharides and the like of human bodies, and have important effects of regulating organism balance, improving organism immunity and the like. Therefore, with the increasing consumer demand of people for nutritional health food, the vegetarian meat products developed by the raw materials have great market prospect. The vegetarian meat product has the advantages of high protein, low fat, no cholesterol and the like, has stronger water absorption and oil absorption, and is similar to the tissue structure and taste of animal meat. The plant source can effectively avoid the potential risk of eating the animal meat, so that the animal meat can effectively prevent and treat the occurrence of chronic diseases such as hypertension, coronary heart disease, diabetes and the like, can effectively strengthen physique after long-term eating, and is beneficial to body health. Depending on the processing mode, the vegetarian meat products can be classified into fibrous ones, extruded ones, heated gelled ones, and the like. How to obtain vegetarian meat with a taste closer to meat is the subject of research in the vegetarian meat processing industry.

Disclosure of Invention

The invention aims at: the device for shaping and cooling the vegetable meat is provided, so that a surface layer of animal fat taste is formed on the surface of the processed vegetable meat, and the vegetable meat has texture similar to meat.

In order to solve the problems, the invention adopts the following technical scheme:

a cooling device for shaping vegetarian meat comprises a first-stage water tank, a buffer section and a second-stage water tank; the primary water tank and the secondary water tank comprise outer-layer water containing cavities; the water inlet and the water outlet are respectively arranged on the outer walls of the two opposite sides of the outer water containing cavity; the side wall of the inner side of the outer water containing cavity encloses a forming cavity; a buffer section is arranged between the primary water tank and the secondary water tank, the buffer section is of a hollow structure, two ends of the buffer section are respectively connected with forming cavities of the primary water tank and the secondary water tank, and the junction of the inner side walls of the buffer section is in smooth transition.

In order to compact the meat quality of the vegetarian meat, the cross sections of the forming cavities of the primary water tank and the secondary water tank are rectangular; the cross section of the inner cavity of the buffer section is circular.

In order to improve the cooling effect, the water inlet and the water outlet are respectively arranged at two ends of the outer water containing cavity.

Preferably, the cross-sectional area of the forming cavity of the primary water tank is greater than the cross-sectional area of the inner cavity of the buffer section, and the cross-sectional area of the forming cavity of the secondary water tank is greater than the cross-sectional area of the forming cavity of the secondary water tank.

Drawings

FIG. 1 is a schematic diagram of a cooling apparatus for shaping meat according to the present invention.

In the figure: 1-primary water tank, 101-outer water holding cavity, 102-water inlet, 103-water outlet, 104-molding cavity, 2-buffer section and 3-secondary water tank.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the invention.

A cooling device for shaping vegetarian meat comprises a primary water tank 1, a buffer section 2 and a secondary water tank 3; the primary water tank 1 and the secondary water tank 3 comprise an outer water containing cavity 101, a water inlet 102 and a water outlet 103 which are arranged on two opposite outer walls of the outer water containing cavity 101, and a forming cavity 104 is formed by enclosing the inner walls of the outer water containing cavity 101; a buffer section 2 is arranged between the primary water tank 1 and the secondary water tank 3, the buffer section 2 is of a hollow structure, two ends of the buffer section 2 are respectively connected with forming cavities 104 of the primary water tank 1 and the secondary water tank 3, and the joint of the inner side walls of the buffer section is in smooth transition. The cross sections of the forming cavities 104 of the primary water tank 1 and the secondary water tank 3 are rectangular; the cross section of the inner cavity of the buffer section 2 is circular. The cross-sectional area of the forming cavity 104 of the primary water tank 1 > the cross-sectional area of the inner cavity of the buffer section 2 > the cross-sectional area of the forming cavity 104 of the secondary water tank 3. The water inlet 102 and the water outlet 103 are respectively arranged at two ends of the outer water containing cavity.

When the device is used, the device for shaping and cooling the vegetarian meat is connected to the shaping die, normal-temperature circulating water is introduced into the water inlets 102 of the first-stage water tank 1 and the second-stage water tank 3, the vegetarian meat which is subjected to preliminary shaping enters the shaping cavity 104 of the first-stage water tank 1, the vegetarian meat is subjected to preliminary shaping by cooling, the surface temperature of the vegetarian meat is buffered by the buffer section 2, the vegetarian meat is further extruded and compacted into the meat due to the difference between the section shape and the section area of the inner cavity of the buffer section 2 and the shaping cavity 104 of the first-stage water tank 1, the vegetarian meat finally enters the shaping cavity 104 of the second-stage water tank 3, the vegetarian meat is further extruded and shaped by cooling, the internal meat is compact, the surface of the vegetarian meat with the animal fat layer-like surface layer can be obtained through the process, and the taste is more similar to the meat.

The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.

Claims

1. A vegetarian meat shaping cooling device which is characterized in that: comprises a primary water tank (1), a buffer section (2) and a secondary water tank (3); the primary water tank (1) and the secondary water tank (3) comprise an outer water containing cavity (101); the water inlet (102) and the water outlet (103) are respectively arranged on the outer walls of the two opposite sides of the outer water containing cavity (101); the side wall of the inner side of the outer water containing cavity (101) encloses a forming cavity (104); a buffer section (2) is arranged between the primary water tank (1) and the secondary water tank (3), the buffer section (2) is of a hollow structure, two ends of the buffer section are respectively connected with forming cavities (104) of the primary water tank (1) and the secondary water tank (3), and the joint of the side walls of the inner sides of the buffer section is in smooth transition; the cross-sectional area of a forming cavity (104) of the primary water tank (1) is greater than the cross-sectional area of an inner cavity of the buffer section (2) and greater than the cross-sectional area of a forming cavity (104) of the secondary water tank (3); the primary molded vegetarian meat enters a molding cavity (104) of a primary water tank (1), is cooled for primary shaping, passes through a buffer section (2) to buffer the surface temperature of the vegetarian meat, and further extrudes and compacts the vegetarian meat due to the difference between the sectional shape and the sectional area of the inner cavity of the buffer section (2) and the molding cavity (104) of the primary water tank (1), and finally enters the molding cavity (104) of a secondary water tank (3), and further extrudes and cools for shaping the vegetarian meat.

2. A vegetarian meat shaping cooling device as set forth in claim 1 wherein: the cross sections of the forming cavities (104) of the primary water tank (1) and the secondary water tank (3) are rectangular; the cross section of the inner cavity of the buffer section (2) is circular.

3. A vegetarian meat shaping cooling device as set forth in claim 1 wherein: the water inlet (102) and the water outlet (103) are respectively arranged at two ends of the outer water containing cavity (101).