CN108994943B

CN108994943B - Beef tendon slicing equipment

Info

Publication number: CN108994943B
Application number: CN201810701364.0A
Authority: CN
Inventors: 廖佐
Original assignee: Zunyi City Danfo Hole Beef Factory
Current assignee: Coke Benben Supply Chain Management Group Co ltd
Priority date: 2018-06-29
Filing date: 2018-06-29
Publication date: 2020-02-18
Anticipated expiration: 2038-06-29
Also published as: CN108994943A

Abstract

The invention relates to the field of processing of cattle plate ribs, in particular to cattle plate rib slicing equipment which comprises a rack, a first supporting plate, a second supporting plate, a slicing knife and a layering mechanism, wherein one end of the second supporting plate is hinged with one end of the first supporting plate; the slicing knife is obliquely arranged above the first supporting plate, a through hole is formed in the slicing knife, and a plurality of opening knives are arranged on the slicing knife; the layering mechanism comprises a layering knife and two layering units positioned on two sides of the second supporting plate, the layering knife is arranged on the rack in a sliding mode and can enter the through hole; each layering unit comprises an adjusting rod, a pull rope, a roller and a tension spring, the middle of the adjusting rod is hinged to the rack, one end of the adjusting rod is fixedly connected with one end of the pull rope, the other end of the pull rope bypasses the roller and is fixedly connected with the other end of the second supporting plate, the other end of the adjusting rod is hinged to the layering knife, and the layering knife is connected with one end of the adjusting rod in a hinged mode through the tension spring rack. When the technical scheme is adopted, the beef tendon is conveniently torn into a silk shape.

Description

Beef tendon slicing equipment

Technical Field

The invention relates to the field of beef tendon processing, in particular to beef tendon slicing equipment.

Background

The beef tendon is rich in collagen, delicious in taste and popular in the market. In the course of working at the ox lath muscle, at first need cut into slices the ox lath muscle, then will become flakiness the ox lath muscle and tear into the filamentation, present some food manufacturers adopt dedicated complete sets to carry out the ox lath muscle to tear the silk usually, however the unit price that these equipment are expensive often makes vast middle-size and small-size food processing enterprises catch hold of with a stop, unable comprehensive popularization, simultaneously, although adopt professional equipment to carry out the ox lath muscle and tear the silk speed very fast, but make the ox lath muscle appear powdered easily, the extravagant raw and other materials of comparison.

So many enterprises still adopt and carry out ox banjin by hand and tear silk, and the filiform ox banjin of tearing like this is comparatively complete, is difficult for producing the powder, saves raw and other materials more, and the ox banjin of tearing the system by hand compares the ox banjin of tearing the system by machine moreover, has chewy more, and the sales volume is better. The manual silk in-process that tears, the main reason that influences the silk process of tearing is to thick ox board muscle, in order to guarantee the fineness after ox board muscle processes into filiform, generally need fall into two-layer with the ox board muscle that becomes the piece, but because ox board muscle is comparatively compacter, inconvenient tearing it when carrying out the layering to it in the manual work.

Disclosure of Invention

The invention aims to provide equipment for conveniently tearing beef tendon into filaments.

In order to achieve the purpose, the technical scheme of the invention provides cattle tendon slicing equipment which comprises a rack, a first supporting plate, a second supporting plate, a slicing knife and a layering mechanism, wherein the first supporting plate is fixed on the rack, and one end of the second supporting plate is hinged with one end of the first supporting plate; the slicing knife is obliquely arranged above the first supporting plate, a through hole is formed in the slicing knife, and a plurality of opening knives are arranged on the slicing knife;

the layering mechanism comprises a layering knife and two layering units positioned on two sides of the second supporting plate, the layering knife is arranged on the rack in a sliding mode and can enter the through hole; every layering unit is including adjusting pole, stay cord, gyro wheel and extension spring, the articulated setting in frame in middle part of adjusting the pole, the one end of adjusting the pole and the one end fixed connection of stay cord, the other end of stay cord is walked around the other end fixed connection of gyro wheel and second backup pad, the other end of adjusting the pole is articulated with the layering sword, and the layering sword is connected with the frame through the extension spring with the articulated one end of adjusting the pole.

The technical effect of the scheme is as follows: the cutting blade is used for cutting the beef tendon to form an inclined plane at the cutting position; slicing knife can press down fixedly the ox board muscle on the first backup pad at the section in-process, and the in-process that the while opening sword removed along with the slicing knife carries out the opening to ox board muscle, ensures that later stage ox board muscle tears the silk easier. When slicing knife and second backup pad contact, the second backup pad rotates around first backup pad under the effect of slicing knife to the ox board muscle automatic collection that drops after the realization section. The second supporting plate drives the adjusting rod to rotate through the pull rope while rotating, so that the layering knife is pushed to move; the sliced beef tendon is automatically collected, so that the beef tendon is prevented from being damaged by a layering knife; when the layering sword removes in the through-hole and is the cutting department contact back on inclined plane with ox plank muscle, the layering sword carries out the incision to the cutting department of ox plank muscle, and is more convenient when guaranteeing the layering of later stage ox plank muscle.

Furthermore, a groove body is arranged on the second supporting plate. The technical effect of the scheme is as follows: through setting up the cell body, the slicing knife promotes the rotation of second backup pad after cutting off the ox board muscle completely, avoids the slicing knife to damage the ox board muscle after the section, ensures simultaneously that the ox board muscle after the section realizes collecting smoothly.

Furthermore, the groove body is V-shaped. The technical effect of the scheme is as follows: the slicing knife is ensured to push the second supporting plate to rotate through the cutting edge, the reaction force generated by the second supporting plate on the side wall of the slicing knife is reduced, and the slicing knife is ensured not to deflect after being sliced for many times, so that the slicing precision of the beef tendon is ensured.

Furthermore, a pressing plate is arranged on the machine frame above the first supporting plate in a sliding mode. The technical effect of the scheme is as follows: fix the ox board muscle through pressing the clamp plate, take place the displacement when avoiding ox board muscle to cut into slices to improve its section stability.

Further, the opening knife is located below the through hole. The technical effect of the scheme is as follows: compare and set up in opening sword department in the through-hole, the opening sword that the opening sword is located the through-hole below can avoid the opening sword of through-hole top to damage the cutting department of cow board muscle.

Further, the pull rope is a carbon fiber rope. The technical effect of the scheme is as follows: the carbon fiber rope's intensity is high, can bear the pulling force that relapse, and the carbon fiber rope is softer simultaneously, has wearability, and self-lubricating effect is stronger moreover, can increase its life.

Drawings

FIG. 1 is a front view of the present invention;

FIG. 2 is a schematic view when sliced;

FIG. 3 is a schematic view of a layering blade as it enters a through hole;

FIG. 4 is a top view of the first support plate and the second support plate of FIG. 1;

fig. 5 is a view of the slicing knife of fig. 1 in the direction of direction a.

Detailed Description

The following is further detailed by the specific embodiments:

reference numerals in the drawings of the specification include: the cutting device comprises a first supporting plate 1, a second supporting plate 2, a cylinder 3, a bull plate rib 4, a supporting rod 5, a pressing plate 6, a 'V' -shaped groove 7, a slicing knife 8, a through hole 9, an opening knife 10, a layering knife 11, an adjusting rod 12, a pull rope 13, a roller 14 and a second tension spring 15.

The cutting equipment for the beef tendon shown in figure 1 comprises a first supporting plate 1, a second supporting plate 2, a cylinder 3 and a layering mechanism, wherein the first supporting plate 1 is fixed on a rack, and as shown in figure 4, the right end of the second supporting plate 2 is hinged with the left end of the first supporting plate 1 through a pin.

As shown in fig. 1, beef tendon 4 after cooking is placed on first supporting plate 1 and second supporting plate 2, wherein a supporting rod 5 is fixed on the frame above first supporting plate 1, a pressing plate 6 is slidably arranged on supporting rod 5, a large friction force exists between pressing plate 6 and supporting rod 5, and pressing plate 6 can press beef tendon 4 fixedly. Wherein the second support plate 2 is provided with a V-shaped groove 7.

As shown in figure 1, the cylinder 3 is obliquely arranged on the frame, the upper end of the cylinder output shaft is connected with the inside of the cylinder 3 through a first tension spring, and the lower end of the cylinder output shaft is fixedly connected with a slicing knife 8. As shown in fig. 5, a through hole 9 is formed on the slicing knife 8, and nine opening knives 10 are uniformly arranged on the slicing knife 8 below the through hole 9.

As shown in fig. 1, the layering mechanism includes a layering knife 11 and two layering units, the two layering units are respectively located at the front and rear sides of the second supporting plate 2, a sliding hole is formed in the rack, and the layering knife 11 is obliquely and slidably arranged in the sliding hole. Every hierarchical unit includes adjusts pole 12, stay cord 13, gyro wheel 14 and second extension spring 15, adjusts the middle part of pole 12 and passes through the pin and articulate and set up in the frame, adjusts the lower extreme of pole 12 and the right-hand member fixed connection of stay cord 13, and the left end of stay cord 13 is walked around behind gyro wheel 14 and is connected with the left end fixed connection of second backup pad 2, and stay cord 13 in this embodiment is the carbon fiber rope. The upper end of the adjusting rod 12 is hinged with the layering knife 11 through a pin, and the upper end of the adjusting rod 12 is provided with a stroke hole; the left end of the layering knife 11 is connected with the rack through a second tension spring 15, and the second tension spring 15 is in a natural state in fig. 1.

After the beef tendon 4 is sliced once as shown in fig. 1, the cylinder 3 is started again, the slicing knife 8 is driven to move to the lower left in the process of extending the output shaft of the cylinder, and after the slicing knife 8 is contacted with the beef tendon 4, the slicing knife 8 slices the beef tendon 4, so that the cutting opening of the beef tendon 4 is an inclined plane (as shown in fig. 2). Ox lath muscle 4 is pressed fixedly through pressing according to the board 6 on the one hand, and slicing knife 8 can press fixedly simultaneously ox lath muscle 4 on first backup pad 1 at the sliced in-process.

As shown in fig. 2, when slicing the beef tendon 4, the opening knife 10 opens the cut of the beef tendon 4 in the process that the opening knife 10 moves along with the slicing knife 8 to the left and below, and the cut is torn by the opening knife 10 in the later stage when the beef tendon 4 is torn manually, so that the cut is easier.

As shown in fig. 3, when the slicing knife 8 contacts the V-shaped groove 7 of the second support plate 2, in the process that the slicing knife continues to move to the left and lower side, the slicing knife 8 pushes the second support plate 2 to rotate counterclockwise around the first support plate 1, so that the sliced beef plate ribs 4 fall off, and automatic collection is realized.

When the second supporting plate 2 rotates anticlockwise, the pull rope 13 is pulled by the left end of the second supporting plate 2 to move downwards, so that the adjusting rod 12 is driven to rotate clockwise around the hinged point of the adjusting rod, the layering knife 11 is pushed to slide towards the lower right through the adjusting rod 12, and the second tension spring 15 is in an extending state at the moment. At stay cord 13 and continue to spur the in-process of adjusting pole 12 clockwise turning, after layering sword 11 moves in through-hole 9 and is the cutting department contact on inclined plane with ox board muscle 4, layering sword 11 carries out the incision to the cutting department of ox board muscle 4, and when later stage ox board muscle 4 carries out the layering, operating personnel directly tear into ox board muscle 4 along the opening two-layer can, very convenient labour saving and time saving more.

The above is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, it is possible to make several variations and modifications without departing from the concept of the present invention, and these should be considered as the protection scope of the present invention, which will not affect the effect of the implementation of the present invention and the utility of the patent. The techniques, shapes, and structural parts, which are omitted from the description of the present invention, are all known techniques.

Claims

1. Ox board muscle section equipment, its characterized in that: the slicing machine comprises a rack, a first supporting plate, a second supporting plate, a slicing knife and a layering mechanism, wherein the first supporting plate is fixed on the rack, and one end of the second supporting plate is hinged with one end of the first supporting plate; the slicing knife is obliquely arranged above the first supporting plate, a through hole is formed in the slicing knife, and a plurality of opening knives are arranged on the slicing knife;

2. The beef tendon slicing apparatus as claimed in claim 1, wherein: and a groove body is arranged on the second supporting plate.

3. The beef tendon slicing apparatus of claim 2, wherein: the groove body is V-shaped.

4. The beef tendon slicing apparatus of claim 3, wherein: and a pressing plate is arranged on the machine frame above the first supporting plate in a sliding manner.

5. The beef tendon slicing apparatus of claim 4, wherein: the opening knife is positioned below the through hole.

6. The beef tendon slicing apparatus of claim 5, wherein: the pull rope is a carbon fiber rope.