CN113115896A

CN113115896A - Streamlined marinated beef preparation system and application method thereof

Info

Publication number: CN113115896A
Application number: CN202110429153.8A
Authority: CN
Inventors: 李清光
Original assignee: Jiangsu Institute of Economic and Trade Technology
Current assignee: Jiangsu Institute of Economic and Trade Technology
Priority date: 2021-04-21
Filing date: 2021-04-21
Publication date: 2021-07-16

Abstract

The invention discloses a streamlined spiced beef preparation system, which comprises: the pickling cavity, the blanching cavity, the chilling cavity, the marinating cavity and the marinating storage cavity; the pickled and flavored beef to be marinated sequentially passes through the blanching cavity, the chilling cavity, the marinating cavity and the marinating cavity by the transfer device and the guide device; the transfer device comprises a lifting device, a rotating roller, a plurality of leaking nets and net bundling devices corresponding to the leaking nets; the lifting device is connected with the rotating roller; the rotating roller is connected with the leaking net through a net bundling device, and the net bundling device can contract and extrude two ends of the leaking net; the marinade circulates in the marinating cavity, the marinating cavity and the marinating cavity, and the floating oil on the surface of the marinade in the marinating cavity is less than that in the marinating cavity and the marinating cavity. The system adopts modern equipment, integrates the processing technologies of pickling, blanching, chilling, marinating and marinating, can realize assembly line operation and has shorter production time; the sealed chamber ensures the safety of products, the whole system is completely intelligent, the quality can be controlled, and the flavor of the traditional process is improved.

Description

Streamlined marinated beef preparation system and application method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a streamlined spiced beef preparation system and a using method thereof.

Background

The spiced beef is the traditional food in China, has soft mouthfeel and rich flavor, and has bright and unique local characteristics. In recent years, consumers have increasingly demanded the quality of marinated products, and the color, aroma and taste of the products are important indexes of the eating quality of the products.

In the traditional Chinese spiced beef, the pickling materials cannot permeate into the tissues of the beef in the pickling process, and the surface of the beef is easy to fall off in the marinating process; in addition, there are quality and hygiene concerns in the storage and maintenance of marinades. Therefore, the traditional Chinese spiced beef processing technology is long in time consumption, low in safety, difficult to control in quality and only suitable for small-scale production, and does not use modern production equipment.

In order to overcome the technical defects of the spiced beef in the prior art, a streamlined spiced beef preparation system is needed.

Disclosure of Invention

The invention overcomes the defects of the prior art and provides a streamlined spiced beef preparation system and a using method thereof.

In order to achieve the purpose, the invention adopts the technical scheme that: a streamlined spiced beef preparation system, comprising: the device comprises a pickling cavity for flavoring, a blanching cavity for pre-boiling, a chilling cavity for rapid cooling, a marinating cavity and a marinating cavity for storing marinade; the pickled and flavored beef to be marinated sequentially passes through the blanching cavity, the chilling cavity, the marinating cavity and the marinating cavity through a transfer device and a guide device;

the transfer device comprises a lifting device, a rotating roller, a plurality of leaking nets and net bundling devices corresponding to the leaking nets; the lifting device is connected with the rotating roller; the rotating roller is connected with the leaking net through the net bundling device, and the net bundling device can shrink and extrude two ends of the leaking net;

the marinade circulates in the marinating cavity, the marinating cavity and the marinating cavity, and the surface of the marinade in the marinating cavity is less in floating oil than in the marinating cavity and the marinating cavity.

In a preferred embodiment of the present invention, the net restraining device includes a net restraining hoop, a net restraining connecting rod, and a moving block; the netting hoop, the netting connecting rod and the moving block are sequentially connected, and the moving block is arranged on the rotating roller and vertically moves along the direction of the rotating roller; the beam net ring is sleeved on the beam net connecting rod.

In a preferred embodiment of the present invention, one end of the beam connecting rod is connected to the rotating roller through the moving block, and the other end of the beam connecting rod controls the contraction size of the beam hoop through the movement of the beam ring.

In a preferred embodiment of the invention, the blanching cavity, the shrinkage of the net bundling hoop in the marinating cavity and the twisting of the screen are adjusted by taking the cooked tenderness of the beef to be marinated as a limiting condition.

In a preferred embodiment of the present invention, a plurality of discharging ports are disposed at the top end of the marinating cavity, and the discharging ports are respectively used for charging spice bags, bottom materials and seasonings, and the bottom materials at least comprise greasy food materials and aroma-improving food materials.

In a preferred embodiment of the invention, the pickling cavity comprises a pickling material nozzle, a beating and kneading device and a conveying device; the beef to be marinated is placed on the conveying device at intervals, and the marinating nozzle is arranged at the top end of the marinating cavity and is opposite to the beef to be marinated; clap and rub the device including clapping the oar and roll and rub the roller, clap the oar with roll and rub the roller interval arrangement, it is right to realize treating steamed beef and clapping and roll the circulation of rubbing.

In a preferred embodiment of the present invention, the curing nozzle includes at least a curing agent of salt or sugar.

In a preferred embodiment of the invention, the marinade containing salt or sugar is sprayed at least twice at intervals on each piece of beef.

In a preferred embodiment of the invention, the rotation speed of the rotating roller is matched with the movement speed of the conveying device, the conveying device conveys beef to be marinated into the strainer every time the rotating roller rotates for a certain angle, and the strainer only receives one or two beef to be marinated each time in the rotation.

In a preferred embodiment of the invention, the boiling water is arranged in the blanching cavity, normal-temperature water is slowly and continuously introduced into the blanching cavity, and the water is input in a point-adding manner, so that the evaporation amount is compensated under the condition that the temperature of the boiling water is basically unchanged.

In a preferred embodiment of the invention, the beef to be marinated is immersed in the marinating cavity for 3 to 4 hours, the rotating roller rotates for 2 to 3 circles every 25 to 30 minutes, and the moving block reciprocates vertically every 25 to 30 minutes.

The invention also provides a use method of the streamlined spiced beef preparation system, which comprises the following steps:

s1, circularly beating, rolling and kneading the beef to be marinated through the marinating cavity and flavoring;

s2, the transfer device transfers the beef to be stewed to the blanching cavity, the lifting device extends and immerses the beef in the blanching cavity for heating, the net hoop is contracted after the beef is heated for a period of time, and the moving block moves downwards; quickly transferring to a chilling cavity after blanching, quickly cooling, and transferring to a marinating cavity;

s3, inputting the marinade from the marinating cavity by the marinating cavity, and putting the spice bag, the bottom material, the seasoning and the water; immersing beef to be marinated in the marinating cavity, slowly and continuously rotating the rotating roller, and enabling the netting hoop to be reduced due to the movement of the netting ring to form circumferential extrusion on the leaking net; after the marinating is carried out for a period of time, the moving block vertically moves downwards along the rotating roller to form extrusion and torsion on the beef in the vertical direction;

s4, transferring the marinated beef to a marinating cavity, filtering residues by a filtering device in the marinating cavity, and introducing marinade without residues into the marinating cavity; preserving heat in the marinating cavity, and soaking the beef in the marinating cavity for 10-12 h;

s5, taking out the marinated beef, introducing the marinade into the marinade storage cavity, and removing floating oil on the surface of the marinade.

In a preferred embodiment of the present invention, in S1, before the beef to be marinated is placed in the pickling chamber, at least two binding portions are formed at least in the transverse direction and the longitudinal direction of the beef to be marinated, respectively.

In a preferred embodiment of the invention, fresh or frozen tendon meat is taken as the beef to be marinated, after being cleaned or thawed, the beef to be marinated needs to be trimmed, blood vessels and redundant fat on the surface of the beef to be marinated are trimmed, and the beef to be marinated is cut into blocks; the block shape is not too small, so that the shrinkage of collagen fibers of the beef to be stewed in the heating process is prevented, and the volume of the whole beef is too small.

In a preferred embodiment of the invention, the pickling cavity is used for seasoning and flavoring the beef, so that the internal texture of the beef to be marinated can be looser to receive seasoning, and the flavor can be increased.

In a preferred embodiment of the invention, the blanching cavity is used for preheating and removing fishy smell of the beef to be stewed, and boiling water is arranged in the blanching cavity; and pre-boiling the spiced beef in the boiling water for 15-20 min, so that the surface of the spiced beef has no blood streak.

In a preferred embodiment of the present invention, after the water in the blanching cavity is blanched for 5-7 times, all the water needs to be replaced.

In a preferred embodiment of the invention, normal-temperature water is arranged in the quenching cavity to rapidly cool the beef to be stewed; through scalding the water chamber with the inside skin texture of waiting to make bittern beef in chilling chamber is compacter, and in subsequent heating process, the reduction rate of volume diminishes.

In a preferred embodiment of the present invention, the blanching chamber, the chilling chamber, the marinating chamber, and the brine storage chamber are all provided with a level gauge and a temperature sensor, so as to monitor the liquid level change and the temperature change of the liquid in the chamber in real time.

In a preferred embodiment of the invention, the marinade circulates in the marinating cavity, the marinating cavity and the marinating cavity, and the marinade in the marinating cavity is directly introduced into the marinating cavity after being filtered; and introducing the marinade after marinating into the marinating cavity for storage for later use.

In a preferred embodiment of the invention, a heat preservation device is arranged at the bottom of the marinating cavity to ensure that the marinade in the marinating cavity is preserved at 20-30 ℃.

In a preferred embodiment of the invention, beef is soaked in the marinating cavity for 3-4 h, the rotating roller rotates for 2-3 weeks every 25-30 min, and the moving block reciprocates vertically every 25-30 min.

In a preferred embodiment of the invention, the brine storage cavity is connected with an oil-water separator, and the oil-water separator pumps part of floating oil and brine on the surface of the brine storage cavity through a pump.

In a preferred embodiment of the invention, the residues at the bottom of the marinating chamber and the marinating chamber are filtered, precipitated and discharged.

In a preferred embodiment of the invention, the inner walls of the marinating chamber and the marinating chamber are made of ceramic materials.

The invention solves the defects in the background technology, and has the following beneficial effects:

(1) the invention provides a preparation system of spiced beef, which adopts modern equipment, integrates processing technologies of pickling, blanching, chilling, marinating and marinating, can realize pipeline operation and has shorter production time; the sealed chamber ensures the safety of products, the whole system is completely intelligent, the quality can be controlled, and the flavor of the traditional process is improved.

(2) According to the invention, all process flows are linked through the transfer device, and beef falling off in the process is prevented through the leakage net on the transfer device, so that loss is caused or the attractiveness is influenced; the volume and the weight change are influenced by the degree of maturity and tenderness in the marinated beef-carrying processing, and the circumferential extrusion, the axial compression and the axial torsion of the two sides of the strainer are realized through the net bundling device arranged at the upper end and the lower end of the strainer, so that the preparation quality of the marinated beef is improved.

(3) According to the invention, the processing method of conveying belt, spraying material and beating and kneading is adopted in the pickling process, beef is repeatedly beaten and rolled and kneaded on the conveying belt, so that the meat quality is looser, salt or sugar in the pickling material is favorably diffused into meat tissues, and the taste and quality of the product are improved.

(4) In the invention, the greasy food materials are added into the marinade in the marinating process, the floating oil can improve the mellow fragrance of the beef, and a protective layer is formed on the surface of the marinade, so that the fragrance is prevented from volatilizing, and a certain heat preservation effect can be achieved. The marinade in the marinating cavity needs to be skimmed partially to prevent excessive floating oil and heat in the marinade from being easily dissipated and cooled, so that the marinade is smelly, foams or mildews. Only a thin layer is preferably left for blocking the air in the chamber, improving product safety and quality.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below, it is obvious that the drawings in the following description are only some embodiments described in the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts;

FIG. 1 is a schematic structural diagram of a preferred embodiment of the present invention;

FIG. 2 is a schematic view of the internal structure of the pickling chamber according to the preferred embodiment of the present invention;

fig. 3 is a schematic perspective view of a transfer device according to a preferred embodiment of the present invention;

FIG. 4 is a schematic structural view of a beam net device according to a preferred embodiment of the present invention;

in the figure: 1. a pickling cavity; 11. a marinade nozzle; 12. a beating and kneading device; 13. a conveying device; 14. beef to be stewed; 2. a transfer device; 21. a lifting device; 22. a rotating roller; 23. a leakage net; 24. a net bundling device; 241. a netting hoop; 242. a wire-tying ring; 243. a net-bundling connecting rod; 244. a moving block; 3. a guide device; 4. a blanching cavity; 5. a quench chamber; 6. a marinating cavity; 7. a brine soaking cavity; 8. a brine storage cavity; 9. an oil-water separator.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.

In the description of the present application, it is to be understood that the terms "center," "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," and the like are used in the orientation or positional relationship indicated in the drawings for convenience in describing the present application and for simplicity in description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed in a particular orientation, and be operated in a particular manner, and are not to be considered limiting of the scope of the present application. Furthermore, the terms "first," "second," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first," "second," etc. may explicitly or implicitly include one or more of that feature. In the description of the invention, the meaning of "a plurality" is two or more unless otherwise specified.

In the description of the present application, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art through specific situations.

As shown in fig. 1, is a schematic structural diagram of a streamlined spiced beef preparation system. The system comprises: the pickling device comprises a pickling cavity 1 for flavoring, a blanching cavity 4 for pre-boiling, a chilling cavity 5 for rapid cooling, a marinating cavity 6, a marinating cavity 7 and a marinating cavity 8 for storing marinade; the pickled and flavored beef to be marinated 14 is transferred to the transfer device 2 and passes through the guiding device 3 to sequentially pass through the blanching cavity 4, the chilling cavity 5, the marinating cavity 6 and the marinating cavity 7.

In the invention, fresh or frozen tendon meat is taken as the beef to be marinated 14, the beef to be marinated is cleaned or thawed and then is required to be trimmed, blood vessels and redundant fat on the surface of the beef to be marinated 14 are trimmed and cut into blocks; the block shape should not be too small, so as to prevent the collagen fiber of the beef to be stewed from shrinking during the heating process, and the whole beef is too small in volume. The block-shaped structure is not easy to fall off and disperse during the later-stage heating and cooking process, the loss during the processing process is reduced, and the quality of the finished spiced beef is improved.

Before the beef to be marinated 14 is put into the marinating cavity 1, at least two binding parts are formed in the transverse direction and the longitudinal direction of the beef to be marinated 14 respectively, cotton threads or other materials are not limited in the binding parts, the main purpose is to reduce the rottenness of the beef, and the marinated beef is complete and attractive as a whole after being processed and molded.

The pickled beef 14 to be stewed is transferred to the blanching cavity 4. The blanching cavity 4 is used for preheating and removing fishy smell of the beef to be stewed 14, and boiling water is arranged in the blanching cavity 4; and pre-boiling the spiced beef 14 in boiling water for 15-20 min, so that no blood streak exists on the surface of the spiced beef 14. After the water in the blanching cavity 4 is blanched for 5-7 times, all the water needs to be replaced. Blanch and be provided with boiling water in the chamber 4, blanch slowly and constantly let in normal temperature water in the chamber 4, adopt the point to add the formula to the input of water, guarantee the compensation evaporation capacity under the unchangeable condition of boiling water temperature basically.

The blanched beef to be stewed 14 is quickly transferred to the blanched cavity 4. Normal temperature water is arranged in the quenching cavity 5 to rapidly cool the beef 14 to be stewed; the internal texture of the beef to be stewed 14 passing through the blanching cavity 4 and the chilling cavity 5 is more compact, and the reduction rate of the volume is reduced in the subsequent heating process.

After the marinade is marinated by certain raw materials, the fragrance in the marinade is gradually weakened. Therefore, a new spice bag needs to be added in time to keep the thick and fresh and fragrant marinade all the time. The top end of the marinating cavity 6 is provided with a plurality of discharging ports, and the discharging ports are respectively used for charging spice bags, bottom materials and seasonings. The formula of the spice bag mainly comprises: cinnamon, star anise powder, pepper powder, anise, fennel, dandelion, gardenia, chrysanthemum, clove, dried orange peel, hawthorn, houttuynia cordata, cinnamon, myrcia and lotus leaves; the formula with different proportions is added according to the amount of the marinade, and the formula is made into a marinade bag and then put into the marinating cavity 6 from a discharging hole. In addition, during the marinating process, steam is generated due to boiling of the brine, so that the brine is gradually reduced, and therefore, water and salt need to be supplemented every time the brine is marinated.

The base material at least comprises greasy food materials and aroma-extracting food materials, wherein the greasy food materials and the aroma-extracting food materials comprise but are not limited to pork, chicken, duck, goose and rabbit, the main purpose of the base material is to add grease and animal raw materials with strong delicate flavor into the marinade, so that the delicate flavor of the marinade is increased, and the base material needs to be filtered after being used for 3-5 times.

At least salt, rock sugar and dark soy sauce are added into the seasoning, but the rock sugar, the dark soy sauce and other seasonings do not need to be frequently added during the process of marinating each time, so that rancidity is avoided.

The bottom of the marinating cavity 7 is provided with a heat preservation device to ensure that the marinade in the marinating cavity 7 is preserved at 20-30 ℃.

The marinade is generally divided into four layers, wherein the upper layer is floating oil, the second layer is floating foam, the third layer is brine, and the fourth layer is material residue. Compared with the surface of the marinade of the marinating cavity 8, the marinade in the marinating cavity 6 and the marinating cavity 7 needs more floating oil, the floating oil can improve the mellow fragrance of the beef, a protective layer is formed on the surface of the marinade, the fragrance is prevented from volatilizing, and a certain heat preservation effect can be achieved.

The marinade circulates in the marinating cavity 8, the marinating cavity 6 and the marinating cavity 7, and the marinade in the marinating cavity 6 is directly introduced into the marinating cavity 7 after being filtered; and the marinade after marinating is introduced into the marinating cavity 8 for storage for later use. Therefore, the marinade marinated in the marinating cavity 6 can be directly introduced into the marinating cavity 7, the beef is directly soaked without cooling, and the floating oil is not required to be treated. The marinade in the marinating cavity 7 is introduced into the marinating cavity 8 after beef is marinated, the marinating cavity 8 is connected with an oil-water separator 9, and the oil-water separator 9 pumps part of floating oil and the marinade on the surface of the marinating cavity 8. The marinade in the marinating cavity 8 needs to be skimmed partially to prevent excessive floating oil and heat in the marinade from being easily dissipated and cooled, so that the marinade is smelly, foams or mildews. Only a thin layer is preferably left for blocking the air in the chamber, improving product safety and quality.

The inner walls of the marinating cavity 6 and the marinating cavity 7 are preferably made of pottery or white enamelware, but metal utensils such as iron, tin, aluminum, copper and the like cannot be used, otherwise substances such as salt in the marinade and the like can react with the metal to cause the color and the taste of the marinade to be changed or even the marinade cannot be used. In addition, the inner walls of the marinating chamber 6 and the marinating chamber 7 are heated and sterilized at regular time intervals.

In the invention, a liquid level meter and a temperature sensor are arranged in the blanching cavity 4, the chilling cavity 5, the marinating cavity 6, the marinating cavity 7 and the marinating cavity 8 so as to monitor the liquid level change and the temperature change of liquid in the cavity in real time.

As shown in figure 2, the curing cavity 1 is used for seasoning and flavoring beef, so that the internal texture of the beef 14 to be marinated can be looser to accept seasoning and increase the flavor. The curing cavity 1 comprises a curing nozzle 11, a beating and kneading device 12 and a conveying device 13. The beef 14 to be marinated is placed on the conveying device 13 at intervals, the marinating nozzle 11 is arranged at the top end of the marinating cavity and is opposite to the beef 14 to be marinated, the marinating nozzle 11 at least contains marinating materials of salt or sugar, and each piece of beef is sprayed with the marinating materials of salt or sugar at intervals at least twice. The beating and kneading device 12 comprises a beating paddle and a rolling and kneading roller which are arranged at intervals, so that the circulation of beating and rolling and kneading the spiced beef 14 is realized.

The conveyor 13 is preferably a conveyor belt, the width of which is set to accommodate one or two beef products 14 to be marinated; the beef to be spiced 14 travels forward with the movement of the conveyor belt. In the advancing process, the beating paddle and the rolling and kneading roller are used for beating and rolling and kneading the same beef to be stewed 14 at intervals.

The marinade nozzles 11 are respectively arranged at the foremost end and the middle part of the conveying device 13 to ensure that the beef 14 to be marinated just enters the conveying device 13, and the marinade is sprayed on the surface of the beef 14 to be marinated; the pickling materials are sprayed again in the middle of the conveying device 13 by driving, so that the pickling materials are sprayed at least twice. According to the length of the conveyor belt, the pickling material spraying device can be provided with three, four, five and other pickling material nozzles 11, the spraying amount of each time is controlled, and the cyclic mode of multiple spraying, repeated beating and rolling ensures that the meat quality is looser, salt or sugar can diffuse and permeate into the meat tissue, the water activity in the meat tissue is reduced, the osmotic pressure is improved, and the activity of harmful organisms or spoilage bacteria is selectively controlled along with the color development and the maturation process.

According to the invention, the rotating speed of the rotating roller 22 is matched with the moving speed of the conveying device 13, the conveying device 13 conveys the beef to be marinated 14 to the strainer 23 when the rotating roller 22 rotates for a certain angle, and the strainer 23 only receives one or two beef to be marinated 14 during rotation.

As shown in fig. 3, the transfer device 2 includes a lifting device 21, a rotating roller 22, a plurality of perforated nets 23, and a net bundling device 24 corresponding to the perforated nets 23; the lifting device 21 is connected with the rotating roller 22; the rotating roll 22 is connected to the screen 23 by a screen-bundling device 24, and the screen-bundling device 24 can contract and press both ends of the screen 23.

As shown in fig. 4, the webbing device 24 includes a webbing hoop 241, a webbing link 243, and a moving block 244; the harness hoop 241, the harness link 243, and the moving block 244 are connected in sequence, and the moving block 244 is disposed on the rotating roller 22 and vertically moves in the direction of the rotating roller 22; the beam net ring 242 is sleeved on the beam net connecting rod 243. One end of the beam connecting rod 243 is connected to the rotating roller 22 through the moving block 244, and the other end of the beam connecting rod 243 controls the contraction amount of the beam hoop 241 through the movement of the beam ring 242. The shrinkage of the net hoops 241 and the twisting of the screen 23 in the blanching cavity 4 and the marinating cavity 6 are adjusted by taking the cooked tenderness of the beef 14 to be marinated as a limiting condition.

When the spiced beef 14 is just added into the blanching cavity 4, with the rising of the water temperature, the blood water and impurities of the spiced beef 14 are exchanged into the water, and the spiced beef 14 is cooked; however, the meat and the muscle are interwoven inside the spiced beef 14, and the internal blood and impurities are easily locked in the meat during the process of blanching and gradually curing. Through the contraction of the net-binding hoop 241, the two ends of the leakage net 23 are circumferentially extruded, and further the circumferential extrusion of the spiced beef 14 is realized. In addition, when the moving block 244 moves downwards, the axial direction of the leaking net 23 is extruded, when the leaking net 23 deforms, certain torsion can be formed due to the gravity action of the beef to be stewed 14, the action of the gravity can enable the beef to be stewed 14 to discharge blood and impurities more fully when being extruded and twisted, the beef to be stewed 14 is clean and free of fishy smell, and the quality of the finished product stewed beef is improved.

When the traditional beef to be marinated 14 is marinated in the marinating cavity 6, the aging degree of the beef is increased along with the longer marinating time, the beef can gradually float regardless of the hook type hanging beef, and the hanging beef can cause the small part of the surface of the beef to fall off in the marinating process. Aiming at the problems, the invention designs the structure of the leakage nets 23, each leakage net 23 is simultaneously provided with a plurality of beef, the leakage nets 23 on the two sides are contracted by using the net binding hoop 241 during marinating, the gravity of a plurality of beef is utilized, so that the whole leakage net 23 cannot float, and the leakage net 23 structure can completely avoid the falling of the beef. However, in the arrangement in which a plurality of beef are arranged on the same strainer 23, there is insufficient or uniform exchange and contact between each piece of beef and the marinade.

Therefore, the circumferential extrusion of the two ends of the strainer 23, and further the circumferential extrusion of the beef to be stewed 14, and the reciprocating motion of the moving block 244 to extrude the beef are realized in the stewing cavity 6 through the contraction of the net hoop 241. On one hand, the marinade can be fully contacted with each piece of beef in the strainer 23, so that the beef can be quickly cooked; on the other hand, the floating influence of the beef is eliminated.

When the spiced beef 14 is soaked in the spiced cavity 7 for 3-4 h, the rotary roller 22 rotates for 2-3 circles every 25-30 min, and the moving block 244 reciprocates vertically every 25-30 min. Slowly rotated and squeezed, the marinade can be sufficiently contacted with each piece of beef in the strainer 23.

s1, binding the beef to be marinated 14, placing the bound beef to be marinated on a conveying device 13 of a marinating cavity, spraying edible oil and salt on the surface of the beef to be marinated 14 by a marinating nozzle 11 above the conveying device 13, and beating and turning the surface of the beef by a beating device in the movement process of the beef to be marinated 14;

s2, rotating the rotating roller 22 of the transfer device 2, wherein the perforated nets 23 are opposite to the conveying device 13, and each perforated net 23 receives beef;

s3, transferring the beef to the blanching cavity 4 by the transferring device 2, extending the lifting device 21, immersing the beef in the blanching cavity 4 for heating, quickly transferring the beef to the chilling cavity 5 after blanching, and transferring the beef to the marinating cavity 6 after quickly cooling;

s4, inputting the marinating juice from the marinating cavity 8 by the marinating cavity 6, and feeding the spice bag, the bottom material, the seasoning and the water by the discharging hole; immersing the beef in the marinating cavity 6, continuously rotating the rotating roller 22, moving the netting ring 242 to reduce the netting hoop 241, and after heating for a period of time, moving the moving block 244 in the vertical direction of the rotating roller 22 to extrude the beef in the vertical direction;

s5, transferring the marinated beef to a marinating cavity 7, filtering residues by using a filtering device in the marinating cavity 6, introducing marinade without residues into the marinating cavity 7, and preserving heat in the marinating cavity 7 to soak the beef in the marinating cavity 7 for 10-12 hours;

s6, taking out the marinated beef, removing floating oil on the surface part of the marinade through a filtering device, and introducing the marinade into the marinade storage cavity 8.

In light of the foregoing description of the preferred embodiment of the present invention, it is to be understood that various changes and modifications may be made by one skilled in the art without departing from the spirit and scope of the invention. The technical scope of the present invention is not limited to the content of the specification, and must be determined according to the scope of the claims.

Claims

1. A streamlined spiced beef preparation system, characterized by comprising: the device comprises a pickling cavity for flavoring, a blanching cavity for pre-boiling, a chilling cavity for rapid cooling, a marinating cavity and a marinating cavity for storing marinade; the pickled and flavored beef to be marinated sequentially passes through the blanching cavity, the chilling cavity, the marinating cavity and the marinating cavity through a transfer device and a guide device;

2. The streamlined spiced beef preparation system of claim 1, wherein: the net restraining device comprises a net restraining hoop, a net restraining connecting rod and a moving block; the netting hoop, the netting connecting rod and the moving block are sequentially connected, and the moving block is arranged on the rotating roller and vertically moves along the direction of the rotating roller; the beam net ring is sleeved on the beam net connecting rod.

3. The streamlined spiced beef preparation system of claim 2, wherein: one end of the beam net connecting rod is connected with the rotating roller through the moving block, and the other end of the beam net connecting rod controls the contraction size of the beam net hoop through the movement of the beam net ring.

4. The streamlined spiced beef preparation system of claim 1, wherein: and adjusting the blanching cavity, the shrinkage of the net bundling hoop in the marinating cavity and the twisting of the leaking net by using the cooked tenderness degree of the beef to be marinated as a limiting condition.

5. The streamlined spiced beef preparation system of claim 1, wherein: the top in stew in soy sauce chamber is provided with a plurality of drain holes, the drain hole is used for throwing spice package, bed charge, seasoning respectively, the bed charge includes oily edible material and carries fragrant edible material at least.

6. The streamlined spiced beef preparation system of claim 1, wherein: the pickling cavity is also internally provided with a beating and kneading device which comprises a beating paddle and a rolling and kneading roller, wherein the beating paddle and the rolling and kneading roller are arranged at intervals to realize the circulation of beating and rolling and kneading the spiced beef to be treated.

7. The streamlined spiced beef preparation system of claim 1, wherein: blanch and be provided with boiling water in the water cavity, blanch slowly and constantly let in normal temperature water in the water cavity, adopt the point to add the formula to the input of water, guarantee to compensate the evaporation capacity under the unchangeable condition of boiling water temperature basically.

8. The streamlined spiced beef preparation system of claim 2, wherein: the beef to be marinated is immersed in the marinating cavity for 3-4 h, the rotating roller rotates for 2-3 weeks every 25-30 min, and the moving block reciprocates in the vertical direction every 25-30 min.

9. The use method of the streamlined spiced beef preparation system according to any one of claims 1 to 8, comprising the steps of:

10. The use method of the streamlined spiced beef preparation system of claim 9, wherein: in S1, before the beef to be marinated is put into the pickling cavity, at least two binding points are formed at least in the transverse direction and the longitudinal direction of the beef to be marinated.