CN110150573A - A kind of preparation method and its manufacturing equipment of Beef Steak with Tomato Sauce, Chinese Style - Google Patents
A kind of preparation method and its manufacturing equipment of Beef Steak with Tomato Sauce, Chinese Style Download PDFInfo
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- CN110150573A CN110150573A CN201910483848.7A CN201910483848A CN110150573A CN 110150573 A CN110150573 A CN 110150573A CN 201910483848 A CN201910483848 A CN 201910483848A CN 110150573 A CN110150573 A CN 110150573A
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- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 29
- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 29
- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 24
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 86
- 239000000463 material Substances 0.000 claims abstract description 27
- 238000010411 cooking Methods 0.000 claims abstract description 25
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000001702 nutmeg Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims description 57
- 230000007246 mechanism Effects 0.000 claims description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 238000005520 cutting process Methods 0.000 claims description 29
- 235000015278 beef Nutrition 0.000 claims description 18
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 claims description 18
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 7
- 235000010288 sodium nitrite Nutrition 0.000 claims description 7
- 240000007232 Illicium verum Species 0.000 claims description 6
- 235000008227 Illicium verum Nutrition 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 210000002435 tendon Anatomy 0.000 claims description 6
- 230000005540 biological transmission Effects 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000009460 vacuum skin packaging Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 7
- 238000003756 stirring Methods 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 210000001015 abdomen Anatomy 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000002864 food coloring agent Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 229940026314 red yeast rice Drugs 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/0006—Cutting or shaping meat
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/08—Cleaning, e.g. washing, meat or sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of Beef Steak with Tomato Sauce, Chinese Style preparation method and its manufacturing equipments, it is related to food technology field, technical solution is, a kind of Beef Steak with Tomato Sauce, Chinese Style, it is characterized in that, it is prepared from the following materials: including major ingredient and cooking auxiliary material, major ingredient is sirloin meat 300-500 parts by weight, cooking auxiliary material includes salt 3.2-3.5 parts by weight, sugared 3.0-3.2 parts by weight, soy sauce 0.8-1.0 parts by weight, cooking wine 3-4 parts by weight, cassia bark 0.2-0.3 parts by weight, cloves 0.05-0.06 parts by weight, nutmeg 0.1-0.2 parts by weight, octagonal 0.5-0.6 parts by weight, Chinese prickly ash 0.2-0.3 parts by weight, green onion 10-20 parts by weight and ginger 10-15 parts by weight.The invention has the benefit that a kind of Beef Steak with Tomato Sauce, Chinese Style of novel taste is provided, with and preparation method thereof, and devise and the equipment of manufacture efficiency is provided.
Description
Technical field
The present invention relates to food technology field, in particular to the preparation method and its manufacturing equipment of a kind of Beef Steak with Tomato Sauce, Chinese Style.
Background technique
China's tradition beef dried product is dry, bavin, hard, and chewiness is poor, and the spiced beef product mouthfeel of vacuum bagged is loose,
Lack fiber pattern and flavor；Western-style beefsteak is not able to satisfy the taste of parts of traditional consumer and the fried duration and degree of heating after purchase then,
The more difficult grasp of family manufacture.Therefore sight throwing is enough to Chinese food traditional properties to combine with Western-style characteristic beefsteak, is had developed
The Beef Steak with Tomato Sauce, Chinese Style that a kind of great regional culture intension, appearance luster glow, mouthfeel are tendered with a crispy crust preferably is inherited and is advocated rich in the people
The Chinese dietetic culture of race's characteristic.Novel Beef Steak with Tomato Sauce, Chinese Style, novel form, bright characteristic are filled a hole in the market, and future prospect is wide
Wealthy, development potentiality is huge, since Beef Steak with Tomato Sauce, Chinese Style is that a kind of new product in order to improve processing efficiency needs manufacturing
Design meets the equipment of work requirements to save manpower in journey.
Summary of the invention
The purpose of the present invention is to provide a kind of Beef Steak with Tomato Sauce, Chinese Styles of novel taste, and devise and provide the equipment of manufacture efficiency.
The present invention is realized by following measure: a kind of preparation method of Beef Steak with Tomato Sauce, Chinese Style, which is characterized in that by following original
Material is prepared: including major ingredient and cooking auxiliary material, major ingredient is sirloin meat 300-500 parts by weight, and cooking auxiliary material includes salt 3.2-3.5
Parts by weight, sugar 3.0-3.2 parts by weight, soy sauce 0.8-1.0 parts by weight, cooking wine 3-4 parts by weight, cassia bark 0.2-0.3 parts by weight, cloves
0.05-0.06 parts by weight, nutmeg 0.1-0.2 parts by weight, illiciumverum 0.5-0.6 parts by weight, Chinese prickly ash 0.2-0.3 parts by weight, green onion 10-20
Parts by weight and ginger 10-15 parts by weight；
Sirloin be with muscle, meat, oil bloom meat piece, i.e. ox abdomen and the soft muscle at the ox rib, lean meat is more, fat and
Tendon is less, and meat is slightly tough, but thick in meat flavor, and mouthfeel is plump and mellowness.
The preparation method is that:
S1, the fat on sirloin meat surface and tendon are rejected；
S2, the beef of S1 processing is cut into meat piece of uniform size, cleaned up, configured pickled material and pickle；It will select
Beef be cut, generally require and trimmed according to beef block size, be generally cut into 3n × 3n × 1.5cm, wherein n
For positive integer, unit cm.
S3 plus clear water cook the spice water for cooking auxiliary material, the resulting meat piece of S2 are put into the spice water, gradually
It is heated to 90-105 degrees Celsius and cooks；
S4, the beef Jing Guo S3 maturation is cut into the cuboid meat piece that cross section is square；
S5, sesame oil is heated to 200-220 degrees Celsius, the cuboid meat piece cut through S4 is put into sesame oil after fried 4-5min
It is drained and is cooled down after taking-up；The size of the cuboid meat piece is best are as follows: 3cm × 3cm × 1.5cm.
S6, beefsteak after cooling is carried out vacuum skin packaging.
It is pickled in the S2 and is specially；Meat piece after cleaning is stirred evenly with pickled material, is salted down under 2-4 degrees Celsius of environment
It is 6-8 hours processed；
The pickled material includes salt 3.2-3.5 parts by weight, sugar 3.0-3.2 parts by weight, soy sauce 0.8-1.0 parts by weight, cooking wine 3-4 weight
Measure part, cassia bark 0.2-0.3 parts by weight, cloves 0.05-0.06 parts by weight, nutmeg 0.1-0.2 parts by weight, illiciumverum 0.5-0.6 weight
Part, Chinese prickly ash 0.2-0.3 parts by weight, sodium nitrite 0.03-0.05 parts by weight, Monascus color 0.03-0.05 parts by weight, green onion 10-20 weight
Measure part and ginger 10-15 parts by weight.
The S2 further includes blanching, is heated specifically, the marinated meat finished is put into cold water, after water boiling, by meat
It takes out, meat is then cleaned into cooling with ice water, the time of cooling is 15-25 minutes, can accelerate cooling by stirring.
The S3 specifically: add clear water to not cooking auxiliary material excessively to begin to warm up, after water boiling, small fire continues to cook
10min obtains the spice water, and meat piece is put into the spice water and continues to heat, and turns small fire after water boiling and stewes slowly
40min。
Sodium nitrite can not only prevent meat corrupt in beef curing process, improve keeping quality, and also having improves wind
Taste stablizes yellowish pink effect；In addition since it is desired that the later period carries out the cooking of long period to meat, the meat after cooking can present white
Color, therefore color development is carried out with sodium nitrite is marinated to meat early period, it is ensured that beef has certain scarlet color, can make to arrange
Beef afterwards shows the color of similar fresh meat, promotes the appetite of people.Monascus color be by red yeast rice extract and or by monascus
Through natural food colour made from liquid fermentation and culture, meat products cerise can be assigned, improves product specification, while being had certain
Health care and preservative efficacy.
A kind of Beef Steak with Tomato Sauce, Chinese Style manufacturing equipment in S2, including rack, one upper side of rack are provided with conveyer
Structure one in the rack and is located at the side of the conveying mechanism one and is provided with cutting mechanism, in the rack and is located at described
It is provided with hold-down mechanism between conveying mechanism one and the cutting mechanism, in the rack and is located at the another of the cutting mechanism
Side is provided with conveying mechanism two, and the other side of the conveying mechanism two is provided with wiper mechanism.
The conveying mechanism one includes bracket one, and the bracket one includes that two symmetrically arranged columns one and two are symmetrical
The column 2 of setting is provided with conveying roller one, the conveying between two columns two between two columns one
Conveyer belt one is provided on roller one；
The rack includes pedestal, and the column one and two bottom end of the column are fixed at the upper side of the pedestal, institute
State the outside that column one is located at the column two, the top of the column two is provided with the upper of extended column and two extended columns
Side is connected by connecting plate, and the extended column is provided with convex sliding slot from top to bottom；
The hold-down mechanism includes slide plate, and the slide plate both ends are provided with the sliding block with convex sliding slot cooperation, the cunning
Plate upper surface center is fixedly installed guide post, and spring is socketed in the guide post, and the spring one end is fixed on institute
It states on slide plate, the other end is fixed on the connecting plate, and the connecting plate, the lower section of the slide plate are stretched out in the guiding top end
Two sides are provided with mounting plate, between the mounting plate on be provided with pressure roller, described pressure roller one end is stretched out the mounting plate and is had
The clamping motor of retarder connects, and the clamping motor is fixed on the mounting plate；The slide plate can only be along the type
Type sliding slot moves up and down.The slide plate under the action of spring tension, is in extreme lower position, when meat piece is passing through originally
When, the slightly greater height than pressure roller of meat piece can jack up the pressure roller, at this moment, the spring is pressed under the effect of external force
Contracting.The pressure roller is made of plastics, rubber etc..,
The cutting mechanism includes cutting motor, and the motor shaft of the cutting motor passes through the column two and cutter, institute is arranged
Cutting motor is stated between the column one and the column two, the cutter are that 2-3 curved knife uniformly forms.It is described
There is interval and in same plane between curved knife.
The conveying mechanism two includes bracket two, and the bracket two includes that two symmetrically arranged columns three and two are symmetrical
The column 4 of setting is provided with conveying roller two, the conveying roller between two columns four between two columns three
Conveyer belt two is provided on two, the column three is close to the cutting mechanism；
The wiper mechanism includes cleaning barrel, and the through-hole with cleaning barrel cooperation, the cleaning barrel are provided on the pedestal
It is arranged in the through-hole, the cleaning barrel upper side is provided with annular stop plate, the annular stop plate and the pedestal
It is in contact, the cleaning barrel is arranged in a side-lower of the conveyer belt two and close to the column four, the lower section of the pedestal
It is fixedly installed support column.The cleaning casing facilitates the cleaning in later period in the pedestal.
The wiper mechanism further includes the blender being arranged in inside the cleaning barrel, and the agitating shaft of the blender stretches out
The bottom of the cleaning barrel is connected by transmission belt with the cleaning motor with retarder, and the blender includes the stirring
Axis is provided with fixed block on the agitating shaft, inclined agitating plate, the agitating plate is provided on the side of the fixed block
For tilt angle with the bottom surface of the cleaning barrel less than 45 °, the two sides of the agitating plate are provided with flexible cleaning stick.It is described
The agitating plate face adjacent with the cleaning barrel is arranged to the arcwall face cooperated with the cleaning barrel.It in this way can be in the blender
While rotation, meat can up be walked along the agitating plate, the cleaning effect reached through the cleaning rod friction, the stirring
The tilt angle of plate can be between 25 ° -45 °.
Deflector is provided between the conveyer belt two and the cleaning barrel, the deflector two sides are provided with baffle, institute
The lower section for being arranged on the column four and being located at the conveyer belt two is bolted in the one end for stating deflector, and the other end is stretched
Into in the cleaning barrel.It is connected through a screw thread on the cleaning barrel and is provided with lid.The tilt angle of the deflector can pass through
It loosens the bolt to adjust, can prevent meat piece from falling off in this way.And the deflector has certain height away from the conveyer belt two
Degree can carry out separation to the sirloin meat cut and the meat cut is avoided to stick together, and the later period can also be arranged in the deflector
Vibration device.
The side surface upper part of two mounting plates has opened straight trough hole, and the top of the mounting plate passes through the slide plate,
Between the mounting plate and the slide plate by pass through the straight trough hole bolt connection.Described in being adjusted according to the thickness of meat
The initial position of pressure roller, because if meat is too thick, it is not easy to pass through the pressure roller.
Be provided with supporting plate below the top conveyer belt of the conveyer belt one and the conveyer belt two, the supporting plate two sides and
The two sides of the conveyer belt one and the conveyer belt two are provided with baffle, on the mounting plate and are located at the upper of the pressure roller
Side is fixedly installed elastic plate.The elastic plate can simply limit meat piece.
Technical solution provided in an embodiment of the present invention, which has the benefit that, provides a kind of Chinese style ox of novel taste
Row, with and preparation method thereof, and devise the equipment for improving manufacture efficiency.
Detailed description of the invention
In order to illustrate more clearly of technical solution of the present invention, one will be made to attached drawing used in embodiment below simply
It introduces, it should be apparent that, attached drawing listed below is only some embodiments of the present invention, and those of ordinary skill in the art are come
It says, without creative efforts, is also possible to obtain other drawings based on these drawings.
Fig. 1 is the overall structure diagram of the embodiment of the present invention.
Fig. 2 is the partial enlarged view in Fig. 1 at A.
Fig. 3 is the overall structure diagram different from Fig. 1 angle.
Fig. 4 is the partial enlarged view in Fig. 3 at B.
Fig. 5 is the structural schematic diagram of blender.
In attached drawing, the component list representated by each label is as follows: 1, conveying mechanism one；2, cutting mechanism；3, compacting machine
Structure；4, conveying mechanism two；5, wiper mechanism；6, deflector；7, pedestal；101, column one；102, column two；103, extended column；
104, convex sliding slot；105, connecting plate；201, cutter；202, cutting motor；301, slide plate；302, sliding block；303, it is oriented to
Column；304, spring；305, mounting plate；306, straight trough hole；307, pressure roller；308, clamping motor；309, elastic plate；401, column
Three；402, column four；403, supporting plate；404, baffle；501, water outlet；502, discharge port；503, transmission belt；504, cleaning barrel；
505, annular stop plate；506, motor is cleaned；507, agitating shaft；508, fixed block；509, agitating plate；510, flexible cleaning stick.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.Certainly, described herein specific examples are only used to explain the present invention, is not used to limit this
Invention.
Referring to Fig. 1-Fig. 5, a kind of preparation method of Beef Steak with Tomato Sauce, Chinese Style is prepared from the following materials: including major ingredient and cooking
Auxiliary material, major ingredient are sirloin meat 300-500 parts by weight, and cooking auxiliary material includes salt 3.2-3.5 parts by weight, sugar 3.0-3.2 parts by weight, sauce
Oily 0.8-1.0 parts by weight, cooking wine 3-4 parts by weight, cassia bark 0.2-0.3 parts by weight, cloves 0.05-0.06 parts by weight, nutmeg 0.1-
0.2 parts by weight, illiciumverum 0.5-0.6 parts by weight, Chinese prickly ash 0.2-0.3 parts by weight, green onion 10-20 parts by weight and ginger 10-15 parts by weight；
Sirloin be with muscle, meat, oil bloom meat piece, i.e. ox abdomen and the soft muscle at the ox rib, lean meat is more, fat and
Tendon is less, and meat is slightly tough, but thick in meat flavor, and mouthfeel is plump and mellowness.
The preparation method is that:
S1, the fat on sirloin meat surface and tendon are rejected；
S2, the beef of S1 processing is cut into meat piece of uniform size, cleaned up, configured pickled material and pickle；It will select
Beef be cut, generally require and trimmed according to beef block size, be generally cut into 3n × 3n × 1.5cm, wherein n
For positive integer, unit cm.
S3 plus clear water cook the spice water for cooking auxiliary material, the resulting meat piece of S2 are put into the spice water, gradually
It is heated to 90-105 degrees Celsius and cooks；
S4, the beef Jing Guo S3 maturation is cut into the cuboid meat piece that cross section is square；
S5, sesame oil is heated to 200-220 degrees Celsius, the cuboid meat piece cut through S4 is put into sesame oil after fried 4-5min
It is drained and is cooled down after taking-up；The size of the cuboid meat piece is best are as follows: 3cm × 3cm × 1.5cm.
S6, beefsteak after cooling is carried out vacuum skin packaging.
It is pickled in the S2 and is specially；Meat piece after cleaning is stirred evenly with pickled material, is salted down under 2-4 degrees Celsius of environment
It is 6-8 hours processed；
The pickled material includes salt 3.2-3.5 parts by weight, sugar 3.0-3.2 parts by weight, soy sauce 0.8-1.0 parts by weight, cooking wine 3-4 weight
Measure part, cassia bark 0.2-0.3 parts by weight, cloves 0.05-0.06 parts by weight, nutmeg 0.1-0.2 parts by weight, illiciumverum 0.5-0.6 weight
Part, Chinese prickly ash 0.2-0.3 parts by weight, sodium nitrite 0.03-0.05 parts by weight, Monascus color 0.03-0.05 parts by weight, green onion 10-20 weight
Measure part and ginger 10-15 parts by weight.
The S2 further includes blanching, is heated specifically, the marinated meat finished is put into cold water, after water boiling, by meat
It takes out, meat is then cleaned into cooling with ice water, the time of cooling is 15-25 minutes, can accelerate cooling by stirring.
The S3 specifically: add clear water to not cooking auxiliary material excessively to begin to warm up, after water boiling, small fire continues to cook
10min obtains the spice water, and meat piece is put into the spice water and continues to heat, and turns small fire after water boiling and stewes slowly
40min。
Sodium nitrite can not only prevent meat corrupt in beef curing process, improve keeping quality, and also having improves wind
Taste stablizes yellowish pink effect；In addition since it is desired that the later period carries out the cooking of long period to meat, the meat after cooking can present white
Color, therefore color development is carried out with sodium nitrite is marinated to meat early period, it is ensured that beef has certain scarlet color, can make to arrange
Beef afterwards shows the color of similar fresh meat, promotes the appetite of people.Monascus color be by red yeast rice extract and or by monascus
Through natural food colour made from liquid fermentation and culture, meat products cerise can be assigned, improves product specification, while being had certain
Health care and preservative efficacy.
A kind of Beef Steak with Tomato Sauce, Chinese Style manufacturing equipment in S2, including rack, one upper side of rack are provided with conveying mechanism one
1, in rack and it is located at the side of conveying mechanism 1 and is provided with cutting mechanism 2, in rack and is located at conveying mechanism 1 and cutting
It is provided with hold-down mechanism 3 between mechanism 2, in rack and is located at the other side of cutting mechanism 2 and is provided with conveying mechanism 24, convey
The other side of mechanism 24 is provided with wiper mechanism 5.
Conveying mechanism 1 includes bracket one, and bracket one includes that two symmetrically arranged columns 1 and two are symmetrical arranged
Column 2 102, conveying roller one is provided between two columns 2 102 between two columns 1, is set on conveying roller one
It is equipped with conveyer belt one；
Rack includes pedestal 7, and column 1 and 2 102 bottom end of column are fixed at the upper side of pedestal 7, and one 101, column
In the outside of column 2 102, the top of column 2 102 is provided with extended column 103 and the top of two extended columns 103 passes through connection
Plate 105 connects, and extended column 103 is provided with convex sliding slot 104 from top to bottom；
Hold-down mechanism 3 includes slide plate 301, and 301 both ends of slide plate are provided with the sliding block 302 cooperated with convex sliding slot 104, slide plate
301 upper surfaces center are fixedly installed guide post 303, and spring 304 is socketed in guide post 303, and 304 one end of spring is fixed
On slide plate 301, the other end is fixed on connecting plate 105, and connecting plate 105, the lower section of slide plate 301 are stretched out in 303 top of guide post
Two sides are provided with mounting plate 305, between mounting plate 305 on be provided with pressure roller 307, mounting plate 305 and band are stretched out in 307 one end of pressure roller
There is the clamping motor 308 of retarder to connect, clamping motor 308 is fixed on mounting plate 305；Slide plate 301 can only be along convex
Sliding slot 104 moves up and down.Slide plate 301 under the action of 304 pulling force of spring, is in extreme lower position, when meat piece is passing through originally
When, the slightly greater height than pressure roller 307 of meat piece can jack up pressure roller 307, at this moment, spring 304 is compressed under the effect of external force.
Pressure roller 307 is made of plastics, rubber etc..
Cutting mechanism 2 includes cutting motor 202, and the motor shaft of cutting motor 202 passes through column 2 102 and cutter are arranged
201, for cutting motor 202 between column 1 and column 2 102, cutter 201 are that 2-3 curved knife uniformly forms.Arc
There is interval and in same plane between shape knife.Cutter 201 are provided with safeguard structure.
Conveying mechanism 24 includes bracket two, and bracket two includes that two symmetrically arranged columns 3 401 and two are symmetrical arranged
Column 4 402, conveying roller two is provided between two columns 4 402 between two columns 3 401, is arranged on conveying roller two
There is conveyer belt two, column 3 401 is close to cutting mechanism 2；
Wiper mechanism 5 includes cleaning barrel 504, and the through-hole cooperated with cleaning barrel 504 is provided on pedestal 7, and the setting of cleaning barrel 504 exists
In through-hole, 504 upper side of cleaning barrel is provided with annular stop plate 505, and annular stop plate 505 is in contact with pedestal 7, cleaning barrel
504 are arranged in a side-lower of conveyer belt 24 and close column 4 402, and the lower section of pedestal 7 is fixedly installed support column 701.Clearly
504 sets of cask washing in pedestal 7, facilitate the cleaning in later period.The side bottom of cleaning barrel 504 is provided with water outlet 501 and discharge gate
502。
Wiper mechanism 5 further includes the blender being arranged in inside cleaning barrel 504, and the agitating shaft 507 of blender stretches out cleaning
The bottom of bucket 504 is connected by transmission belt 503 with the cleaning motor 506 with retarder, and blender includes agitating shaft 507, is stirred
Mix axis 507 on be provided with fixed block 508, be provided with inclined agitating plate 509 on the side of fixed block 508, agitating plate 509 with
For the tilt angle of the bottom surface of cleaning barrel 504 less than 45 °, the two sides of agitating plate 509 are provided with flexible cleaning stick 510.Stirring
The face adjacent with cleaning barrel 504 of plate 509 is arranged to the arcwall face cooperated with cleaning barrel 504.It can be rotated in this way in blender
Meanwhile meat can up be walked along agitating plate 509, the cleaning effect reached through the friction of flexible cleaning stick 510, agitating plate 509
Tilt angle can be between 25 ° -45 °.
It is provided with deflector 6 between conveyer belt 24 and cleaning barrel 5,6 two sides of deflector are provided with baffle, and the one of deflector 6
The lower section for being arranged on column 4 402 and being located at conveyer belt two is bolted in end, and the other end is put in cleaning barrel 504.Clearly
It is connected through a screw thread on cask washing 504 and is provided with lid.The tilt angle of deflector 6 can be adjusted by loose bolts, in this way can be with
Prevent meat piece from falling off.And deflector 6 has certain height away from conveyer belt two, and separation can be carried out to the sirloin meat cut and is avoided
The meat cut sticks together, and vibration device can also be arranged in deflector 6 in the later period.
The side surface upper part of two mounting plates 305 has opened straight trough hole 306, and the top of mounting plate 305 passes through slide plate 301,
Between mounting plate 305 and slide plate 301 by pass through straight trough hole 306 bolt connection.Pressure roller 307 can be adjusted according to the thickness of meat
Initial position, because if meat is too thick, it is not easy to pass through pressure roller 307.
It is provided with supporting plate 403 below the top conveyer belt of conveyer belt 1 and conveyer belt 24,403 two sides of supporting plate and is located at
The two sides of conveyer belt one and conveyer belt two are provided with baffle 404, on mounting plate 305 and are located at the top of pressure roller 307 and are fixedly installed
Flexible plate 309.Elastic plate 309 can simply limit meat piece.Conveying mechanism 1 and conveying mechanism 24 connect respectively
It is connected to power device.
The outside of conveyer belt one is provided with charge plate.
Usage mode: after first the fat to sirloin meat and tendon are rejected, surrounding simply is carried out to sirloin meat and is trimmed, is repaired
After cutting completion, sirloin meat is placed on charge plate, the position of pressure roller 307 is adjusted according to the thickness of sirloin meat, is pressure roller 307
Sirloin meat is placed on the lower section on conveyer belt one and being located at elastic plate 309, elastic plate 309 by the thickness of the slightly below described sirloin meat
Sirloin meat is simply limited, when making sirloin meat by pressure roller 307, pressure roller 307 is jacked up, while in the effect of spring 304
Under, pressure roller 307 applies pressure to sirloin meat, and when a part of sirloin meat is detached from conveyer belt for the moment, cutter 201 carry out sirloin meat
Cutting, the sirloin meat after cutting fall on conveyer belt two, fall in cleaning barrel 504 by deflector 6, and agitating plate 509 is to sirloin
Meat is stirred, and the flexible cleaning stick on the agitated plate 509 of sirloin meat carries out friction cleaning.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of Beef Steak with Tomato Sauce, Chinese Style, which is characterized in that be prepared from the following materials: including major ingredient and cooking auxiliary
Material, major ingredient are sirloin meat 300-500 parts by weight, and cooking auxiliary material includes salt 3.2-3.5 parts by weight, sugar 3.0-3.2 parts by weight, soy sauce
0.8-1.0 parts by weight, cooking wine 3-4 parts by weight, cassia bark 0.2-0.3 parts by weight, cloves 0.05-0.06 parts by weight, nutmeg 0.1-0.2
Parts by weight, illiciumverum 0.5-0.6 parts by weight, Chinese prickly ash 0.2-0.3 parts by weight, green onion 10-20 parts by weight and ginger 10-15 parts by weight；
The preparation method is that:
S1, the fat on sirloin meat surface and tendon are rejected；
S2, the beef of S1 processing is cut into meat piece of uniform size, cleaned up, configured pickled material and pickle；
S3 plus clear water cook the spice water for cooking auxiliary material, and the resulting meat piece of S2 is put into the spice water, is gradually heated up
To 90-105 degrees Celsius and cook；
S4, the beef Jing Guo S3 maturation is cut into the cuboid meat piece that cross section is square；
S5, sesame oil is heated to 200-220 degrees Celsius, the cuboid meat piece cut through S4 is put into sesame oil after fried 4-5min
It is drained and is cooled down after taking-up；
S6, beefsteak after cooling is carried out vacuum skin packaging.
2. the preparation method of Beef Steak with Tomato Sauce, Chinese Style according to claim 1, which is characterized in that pickled specially in the S2；It will be clear
Meat piece after washing is stirred evenly with pickled material, is pickled 6-8 hours under 2-4 degrees Celsius of environment；
The pickled material includes salt 3.2-3.5 parts by weight, sugar 3.0-3.2 parts by weight, soy sauce 0.8-1.0 parts by weight, cooking wine 3-4 weight
Measure part, cassia bark 0.2-0.3 parts by weight, cloves 0.05-0.06 parts by weight, nutmeg 0.1-0.2 parts by weight, illiciumverum 0.5-0.6 weight
Part, Chinese prickly ash 0.2-0.3 parts by weight, sodium nitrite 0.03-0.05 parts by weight, Monascus color 0.03-0.05 parts by weight, green onion 10-20 weight
Measure part and ginger 10-15 parts by weight.
3. the preparation method of Beef Steak with Tomato Sauce, Chinese Style according to claim 1, which is characterized in that the S2 further includes blanching, will be pickled
The meat finished, which is put into cold water, to be heated, and after water boiling, meat is taken out, and meat is then cleaned cooling with ice water.
4. the preparation method of Beef Steak with Tomato Sauce, Chinese Style according to claim 1, which is characterized in that the S3 specifically: add clear water to not having
It crosses cooking auxiliary material to begin to warm up, after water boiling, small fire continues to cook 10min, obtains the spice water, meat piece is put into described
Continue to heat in spice water, turns small fire after water boiling and stew 40min slowly.
5. a kind of Beef Steak with Tomato Sauce, Chinese Style manufacturing equipment in claim 1 in S2, which is characterized in that including rack, the rack
One upper side is provided with conveying mechanism one, in the rack and is located at the side of the conveying mechanism one and is provided with cutting mechanism,
It is provided with hold-down mechanism in the rack and between the conveying mechanism one and the cutting mechanism, in the rack and position
The other side of the cutting mechanism is provided with conveying mechanism two, the other side of the conveying mechanism two is provided with wiper mechanism.
6. Beef Steak with Tomato Sauce, Chinese Style manufacturing equipment according to claim 5, which is characterized in that the conveying mechanism one includes bracket one,
The bracket one includes two symmetrically arranged symmetrically arranged columns two of column one and two, between two columns one and
It is provided with conveying roller one between two columns two, is provided with conveyer belt one on the conveying roller one；
The rack includes pedestal, and the column one and two bottom end of the column are fixed at the upper side of the pedestal, institute
State the outside that column one is located at the column two, the top of the column two is provided with the upper of extended column and two extended columns
Side is connected by connecting plate, and the extended column is provided with convex sliding slot from top to bottom；
The hold-down mechanism includes slide plate, and the slide plate both ends are provided with the sliding block with convex sliding slot cooperation, the cunning
Plate upper surface center is fixedly installed guide post, and spring is socketed in the guide post, and the spring one end is fixed on institute
It states on slide plate, the other end is fixed on the connecting plate, and the connecting plate, the lower section of the slide plate are stretched out in the guiding top end
Two sides are provided with mounting plate, between the mounting plate on be provided with pressure roller, described pressure roller one end is stretched out the mounting plate and is had
The clamping motor of retarder connects, and the clamping motor is fixed on the mounting plate；
The cutting mechanism includes cutting motor, and the motor shaft of the cutting motor passes through the column two and cutter, institute is arranged
Cutting motor is stated between the column one and the column two, the cutter are that 2-3 curved knife uniformly forms；
The conveying mechanism two includes bracket two, and the bracket two includes that two symmetrically arranged columns three and two are symmetrical arranged
Column four, conveying roller two is provided between two columns three between two columns four, on the conveying roller two
It is provided with conveyer belt two, the column three is close to the cutting mechanism；
The wiper mechanism includes cleaning barrel, and the through-hole with cleaning barrel cooperation, the cleaning barrel are provided on the pedestal
It is arranged in the through-hole, the cleaning barrel upper side is provided with annular stop plate, the annular stop plate and the pedestal
It is in contact, the cleaning barrel is arranged in a side-lower of the conveyer belt two and close to the column four, the lower section of the pedestal
It is fixedly installed support column.
7. Beef Steak with Tomato Sauce, Chinese Style manufacturing equipment according to claim 6, which is characterized in that the wiper mechanism further includes being arranged in institute
State the blender inside cleaning barrel, the agitating shaft of the blender stretches out the bottom of the cleaning barrel and subtracts by transmission belt with having
The cleaning motor of fast device is connected, and the blender includes the agitating shaft, and fixed block is provided on the agitating shaft, described solid
Determine to be provided with inclined agitating plate on the side of block, the tilt angle of the bottom surface of the agitating plate and the cleaning barrel less than 45 °,
The two sides of the agitating plate are provided with flexible cleaning stick.
8. Beef Steak with Tomato Sauce, Chinese Style manufacturing equipment according to claim 6, which is characterized in that the conveyer belt two and the cleaning barrel it
Between be provided with deflector, the deflector two sides are provided with baffle, and one end of the deflector, which is bolted, to be arranged in institute
The lower section of the conveyer belt two is stated on column four and is located at, the other end is put in the cleaning barrel, passes through spiral shell on the cleaning barrel
Line is connected with lid.
9. Beef Steak with Tomato Sauce, Chinese Style manufacturing equipment according to claim 6, which is characterized in that the side surface upper part of two mounting plates is equal
Straight trough hole is opened, the top of the mounting plate passes through the slide plate, by across institute between the mounting plate and the slide plate
State straight trough hole bolt connection.
10. Beef Steak with Tomato Sauce, Chinese Style manufacturing equipment according to claim 6, which is characterized in that the conveyer belt one and the conveyer belt
It is provided with supporting plate below two top conveyer belt, the supporting plate two sides and is located at the conveyer belt one and the conveyer belt two
Two sides are provided with baffle, on the mounting plate and are located above the pressure roller and are fixedly installed elastic plate.
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| CN201910483848.7A CN110150573A (en) | 2019-06-05 | 2019-06-05 | A kind of preparation method and its manufacturing equipment of Beef Steak with Tomato Sauce, Chinese Style |
| CN202211498778.0A CN115715579A (en) | 2019-06-05 | 2019-06-05 | Manufacturing equipment of Chinese style beefsteak |
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| CN201910483848.7A CN110150573A (en) | 2019-06-05 | 2019-06-05 | A kind of preparation method and its manufacturing equipment of Beef Steak with Tomato Sauce, Chinese Style |
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| CN202211498778.0A Pending CN115715579A (en) | 2019-06-05 | 2019-06-05 | Manufacturing equipment of Chinese style beefsteak |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112568274A (en) * | 2020-12-21 | 2021-03-30 | 路建鹏 | Automatic decomposition equipment of poultry meat piece for food processing |
| CN112790227A (en) * | 2020-12-22 | 2021-05-14 | 莆田市城厢区诚味食品有限公司 | Flat-cutting type frozen meat slicing equipment without unfreezing |
| CN114208511A (en) * | 2021-12-10 | 2022-03-22 | 内蒙古农业大学 | Device for jointly processing woody plant caragana microphylla into grass powder |
| CN115191464A (en) * | 2022-07-28 | 2022-10-18 | 蚌埠学院 | Livestock meat product intensive processing treatment facility |
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| CN205325757U (en) * | 2016-01-26 | 2016-06-22 | 山东新绿食品股份有限公司 | Beefsteak cutting forming device |
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| CN205291081U (en) * | 2015-12-03 | 2016-06-08 | 韩玲 | Beefsteak feed machine |
| CN206078864U (en) * | 2016-08-30 | 2017-04-12 | 江苏长寿集团股份有限公司 | Fat butyl belt cleaning device |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112568274A (en) * | 2020-12-21 | 2021-03-30 | 路建鹏 | Automatic decomposition equipment of poultry meat piece for food processing |
| CN112790227A (en) * | 2020-12-22 | 2021-05-14 | 莆田市城厢区诚味食品有限公司 | Flat-cutting type frozen meat slicing equipment without unfreezing |
| CN112790227B (en) * | 2020-12-22 | 2022-04-19 | 福建诚壹实业有限公司 | Flat-cutting type frozen meat slicing equipment without unfreezing |
| CN114208511A (en) * | 2021-12-10 | 2022-03-22 | 内蒙古农业大学 | Device for jointly processing woody plant caragana microphylla into grass powder |
| CN114208511B (en) * | 2021-12-10 | 2023-01-03 | 内蒙古农业大学 | Device for jointly processing woody plant caragana microphylla into grass powder |
| CN115191464A (en) * | 2022-07-28 | 2022-10-18 | 蚌埠学院 | Livestock meat product intensive processing treatment facility |
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|---|---|
| CN115715579A (en) | 2023-02-28 |
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Application publication date: 20190823 |