CN114747737A - Beefsteak making process and beefsteak making equipment capable of improving tasty degree - Google Patents

Beefsteak making process and beefsteak making equipment capable of improving tasty degree Download PDF

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Publication number
CN114747737A
CN114747737A CN202210512543.6A CN202210512543A CN114747737A CN 114747737 A CN114747737 A CN 114747737A CN 202210512543 A CN202210512543 A CN 202210512543A CN 114747737 A CN114747737 A CN 114747737A
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CN
China
Prior art keywords
beefsteak
rolling
parts
injection
kneading
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Pending
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CN202210512543.6A
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Chinese (zh)
Inventor
王凌波
吴传波
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Nanjing Future Food Research Office Technology Co ltd
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Nanjing Future Food Research Office Technology Co ltd
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Priority to CN202210512543.6A priority Critical patent/CN114747737A/en
Publication of CN114747737A publication Critical patent/CN114747737A/en
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    • 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
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C5/00—Apparatus for mixing meat, sausage-meat, or meat products
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00—Apparatus for tenderising meat, e.g. ham
    • A22C9/004—Apparatus for tenderising meat, e.g. ham by massaging
    • A22C9/005—Tumblers and rotating drums for massaging meat in their interior
    • 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
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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

Abstract

The invention relates to the technical field of food processing, and discloses a beefsteak making process and beefsteak making equipment capable of improving tasty degree, wherein the beefsteak making process comprises the following steps: s1, unfreezing the beefsteak; s2, finishing; s3, preparing the beef steak injection; s4, rib breaking treatment; s5, injecting the beef steak injection in the S3 into beef steaks to obtain a semi-finished product; s6, adding the semi-finished product into rolling equipment for rolling treatment; s7, standing and freezing the tumbled beefsteak to obtain a product to be delivered out of the warehouse; the beefsteak injection disclosed by the invention can improve the taste of beefsteak, improve the appearance attractiveness of the beefsteak and improve the nutrition of beefsteak products, and the tumbling equipment disclosed by the invention can ensure that the beefsteak has higher and uniform absorption degree on the beefsteak injection, and ensures that the consistency degree of the whole meat quality is higher when the beefsteak is eaten.

Description

Beefsteak making process and beefsteak making equipment capable of improving tasty degree
Technical Field
The invention relates to the technical field of food processing, in particular to a beefsteak making process and equipment capable of improving tasty degree.
Background
Beefsteak, also called steak, refers to blocky beef, which is one of the most common foods in western food and has fine and juicy meat and fresh and tender mouthfeel, and a mushroom health-preserving beefsteak and a preparation process thereof are provided in a patent document with the publication number of CN 104687075A. By adding the specially prepared mushroom pickling liquid in the pickling process of the beefsteak, the beefsteak is tasty, good in taste and tender in meat quality, and has the effects of invigorating stomach, clearing heat and removing toxicity. The pickling liquid comprises the following raw materials in parts by weight: 0.3-0.5 part of sodium pyrophosphate, 20-23 parts of ginger, 25-30 parts of olive oil, 20-25 parts of salt, 80-90 parts of straw mushroom, 75-80 parts of water chestnut, 50-60 parts of mung bean, 30-35 parts of boxthorn leaf, 25-30 parts of lotus leaf and 20-22 parts of polished round-grained rice. The pickling liquid has simple preparation process and low cost, and can provide beefsteak with health promoting effect during pickling.
However, in the specific implementation process of the preparation process, a large amount of pickling liquid is easy to remain on the outer surface of the beefsteak, the internal infiltration degree is not uniform, and the eating taste is influenced.
Disclosure of Invention
In order to solve the technical problems, the invention provides a beefsteak making process and a beefsteak making device capable of improving the tasty degree, wherein the beefsteak making process comprises the following steps:
s1, unfreezing the beefsteak;
s2, trimming;
s3, preparing the beef steak injection;
s4, carrying out rib breaking treatment on the beefsteak;
s5, injecting the beef steak injection in the S3 into beef steaks to obtain a semi-finished product;
s6, adding the semi-finished product into rolling equipment for rolling treatment;
and S7, standing and freezing the tumbled beefsteak to obtain a product to be delivered out of the warehouse.
The rib interruption processing mode of S4 is as follows: respectively and uniformly coating baking soda, sugar and black pepper powder on the outer surface of the beefsteak according to the proportion of 500g of beefsteak, 3g of baking soda, 10g of sugar and 5g of black pepper powder, then filling the beefsteak into a vacuum bag for vacuumizing, taking out after refrigerating for two hours, and putting the beefsteak and the vacuum bag into water bath at 60-65 ℃ for 60 min.
In S1, the temperature of the beefsteak discharged from the warehouse is not higher than-15 ℃, the temperature between moderations is 14-18 ℃, and the temperature of the beefsteak after unfreezing is not higher than 4 ℃.
S2, the temperature between trimming is 14-16 ℃, fascia on the surface of the steak is trimmed, and the thickness of the oil surface is controlled to be 0.75-0.85 cm.
The beefsteak injection in the S3 comprises the following raw materials in parts by weight: 12-16 parts of rum, 15-20 parts of mixed water-retaining agent, 1-2 parts of clove powder, 1-2 parts of cinnamon powder, 1-2 parts of fennel powder and 2-3 parts of fresh cream; the mixed water-retaining agent comprises the following components in parts by weight: 1-3 parts of carrageenan, 1-2 parts of maltodextrin, 2-3 parts of sodium tripolyphosphate, 0.6-1 part of sodium hexametaphosphate and 0.7-1.2 parts of sodium pyrophosphate.
In S5, the temperature between injections is 4 ℃, the temperature of the beef steak injection liquid is 2 ℃, the temperature of the beef steak during injection is 12-13 ℃, the injection amount of the beef steak injection liquid is 10-15% of the weight of the beef steak, and the central temperature of the beef steak after injection is 4-7 ℃.
This preparation equipment rolls promptly and rubs equipment, including fixed box 1, the upper end of fixed box 1 articulates there is the roll that is used for rolling the processing to beefsteak semi-manufactured goods and rubs mechanism 2, the lower extreme that rolls and rubs mechanism 2 is provided with the locating piece, and the locating piece extends to the inside of fixed box 1, be provided with bayonet lock 4 that is used for fixed locating piece on fixed box 1's the surface, fixed box 1's inside is provided with and is used for adjusting to roll and rubs the adjusting part 3 of 2 inclination of mechanism, adjusting part 3 rotates with fixed box 1 to be connected, roll and rub the lower extreme of mechanism 2 and offer the spout that is used for supplying adjusting part 3 to slide, roll and rub the symmetry on mechanism 2's the surface and be provided with secondary operation subassembly 5, secondary operation subassembly 5 extends to roll the inside of rubbing mechanism 2.
Preferably: the rolling and kneading mechanism 2 comprises a bottom plate 21 hinged with the upper end of the fixed box body 1, a rolling and kneading barrel 22 is fixedly mounted at the upper end of the bottom plate 21, a rolling and kneading component is rotatably mounted at the upper end of the bottom plate 21 and located inside the rolling and kneading barrel 22, an outer ring cover plate 24 is arranged at the upper end of the rolling and kneading barrel 22, an inner ring cover plate 25 located inside the outer ring cover plate 24 is arranged at the upper end of the rolling and kneading component, a connecting plate 26 is fixedly mounted at the upper end of the inner ring cover plate 25, a first driving part 27 connected with the upper end of the rolling and kneading component is arranged at the upper end of the connecting plate 26, and a second driving part connected with the lower end of the rolling and kneading component is arranged at the lower end of the bottom plate 21.
Preferably: a blanking block 23 fixedly connected with the upper end of an outer ring cover plate 24 is arranged on one side of the rolling cylinder 22.
Preferably: the subassembly of rubbing is rolled contains a rotation section of thick bamboo 28 and rotation post 210 of being connected with the upper surface rotation of bottom plate 21, the upper end joint of a rotation section of thick bamboo 28 has a section of thick bamboo 29, it is located the inside of a rotation section of thick bamboo 28 to rotate post 210, just it is the connecting rod one that the equidistance was arranged to be connected with a plurality of between the surface of a rotation post 210 and the inner wall of a rotation section of thick bamboo 28, the upper end joint of a rotation post 210 has a lift post 211, be connected with a plurality of between the surface of a lift post 211 and the inner wall of a lift section of thick bamboo 29 and be the connecting rod two that the equidistance was arranged, the upper end of a lift post 211 is connected with the output of driving piece 27, the lower extreme of a rotation post 210 is connected with the output of driving piece two.
Preferably, the following components: a plurality of pushing pieces 212 arranged in an annular array are arranged on the outer surface of the rotating cylinder 28, and one end of each pushing piece 212 far away from the rotating cylinder 28 is connected with the inner wall of the kneading cylinder 22 in a rolling manner.
Preferably, the following components: the secondary processing assembly 5 comprises rolling members 51 positioned on the inner wall of the rolling cylinder 22, and a rolling motor 52 for driving the rolling members 51 to rotate is provided on the outer surface of the rolling cylinder 22.
Preferably, the following components: adjusting part 3 contains regulating part 33, the upper end of regulating part 33 is rotated and is connected with the rotation fixture block 34 with spout looks adaptation, the lower extreme of regulating part 33 is provided with driving piece three 31, the equal fixed mounting in driving piece three 31 both sides has fixed column 32, fixed column 32 extends to the surface of fixed box 1, fixed column 32 rotates with fixed box 1 to be connected.
Preferably, the following components: the rolling part 51 comprises a rolling cylinder 511, the rear end of the rolling cylinder 511 is fixedly connected with a connecting block 512 connected with the output end of a rolling motor 52, a plurality of rolling heads 513 are uniformly arranged on the outer surface of the rolling cylinder 511, a rolling bag is arranged in the rolling cylinder 511, the front end of the rolling cylinder 511 is provided with an air core communicated with the rolling bag, and one end of each rolling head 513 penetrates through the rolling cylinder 511 to be in contact with the outer surface of the rolling bag.
The invention has the technical effects and advantages that:
the beefsteak injection disclosed by the invention can improve the taste of beefsteak, improve the appearance attractiveness of the beefsteak and improve the nutrition of beefsteak products.
The tumbling equipment provided by the invention can ensure that the beefsteak has higher and uniform absorption degree on beefsteak injection, ensures that the consistency degree of the whole meat quality is higher when the beefsteak is eaten, can adjust the tumbling pressure according to the production requirement in two processing treatments, indirectly changes the whole processing time, and improves the processing efficiency.
Drawings
FIG. 1 is a flow chart of a beefsteak-making process capable of improving the tasty degree of the invention.
Fig. 2 is a front view of a beefsteak-making device capable of improving the tasty degree according to the present invention.
Fig. 3 is a side view of an adjustment assembly of the present invention.
Fig. 4 is an enlarged schematic view of a portion a in fig. 3.
Fig. 5 is a plan view of the kneading mechanism of the present invention.
Fig. 6 is a schematic view of the structure of the kneading unit of the present invention.
FIG. 7 is a top view of the tumbling, pusher and secondary processing assemblies of the present invention.
Figure 8 is a top view of a roller assembly according to the present invention.
Description of reference numerals: 1. fixing the box body; 2. a rolling and kneading mechanism; 3. an adjustment assembly; 4. a bayonet lock; 5. secondary processing of the assembly; 21. a base plate; 22. a rolling and kneading cylinder; 23. blanking blocks; 24. an outer ring cover plate; 25. an inner ring cover plate; 26. a connecting plate; 27. a first driving part; 28. a rotating cylinder; 29. a lifting cylinder; 210. rotating the column; 211. a lifting column; 212. a pusher member; 51. rolling a piece; 52. a rolling motor; 511. rolling cylinders; 512. connecting blocks; 513. rolling a head; 31. a driving member III; 32. fixing a column; 33. an adjustment member; 34. and rotating the clamping block.
Detailed Description
The invention is described in further detail below with reference to the drawings and the detailed description. The embodiments of the present invention have been presented for purposes of illustration and description, and are not intended to be exhaustive or limited to the invention in the form disclosed. Many modifications and variations will be apparent to practitioners skilled in this art. The embodiment was chosen and described in order to best explain the principles of the invention and the practical application, and to enable others of ordinary skill in the art to understand the invention for various embodiments with various modifications as are suited to the particular use contemplated.
Example 1
Referring to fig. 1, in the present embodiment, a beefsteak making process capable of improving the tasty degree is provided, and the beefsteak making process includes the following steps:
s1, unfreezing the beefsteak;
s2, trimming;
s3, preparing the beef steak injection;
s4, carrying out rib breaking treatment on the beefsteak;
s5, injecting the beef steak injection in the S3 into beef steaks to obtain a semi-finished product;
s6, adding the semi-finished product into rolling equipment for rolling treatment;
and S7, standing and freezing the tumbled beefsteak to obtain a product to be delivered out of the warehouse.
The rib interruption processing mode of S4 is as follows: respectively and uniformly coating baking soda, sugar and black pepper powder on the outer surface of the beefsteak according to the proportion of 500g of beefsteak, 3g of baking soda, 10g of sugar and 5g of black pepper powder, then filling the beefsteak into a vacuum bag for vacuumizing, taking out after refrigerating for two hours, and putting the beefsteak and the vacuum bag into water bath at 60-65 ℃ for 60 min; when the beef is pickled by the baking soda, the beef is pickled by 10g of sugar simultaneously because the beef pickled by the baking soda has bitter taste, the sweet taste of the sugar covers the bitter taste of the baking soda, in addition, the beef has better flavor due to the addition of the black pepper powder, the beef is subsequently packed into a vacuum bag for vacuumizing, and the beef is taken out after being refrigerated for two hours, so that the pickling effect is better, the beef is placed in a water bath of 60-65 ℃ together with the vacuum bag for 60 minutes, the temperature is not lower than 63 ℃ when the beef is taken out, on one hand, the baking soda, the sugar and the black pepper powder on the outer surface of the beef steak are promoted to enter the beef steak to break the ribs inside the beef steak, so that the beef steak has better eating experience, and on the other hand, the sterilization treatment is carried out, and the eating safety is ensured.
In S1, the temperature of the beefsteak discharged from the warehouse is not higher than-15 ℃, the temperature between moderations is 14-18 ℃, and the temperature of the beefsteak after unfreezing is not higher than 4 ℃.
S2, the temperature between trimming is 14-16 ℃, the fascia on the surface of the steak is trimmed, and the thickness of the oil surface is controlled to be 0.75-0.85 cm.
The beefsteak injection in the S3 comprises the following raw materials in parts by weight: 12-16 parts of rum, 15-20 parts of mixed water-retaining agent, 1-2 parts of clove powder, 1-2 parts of cinnamon powder, 1-2 parts of fennel powder and 2-3 parts of fresh cream; the mixed water-retaining agent comprises the following components in parts by weight: 1-3 parts of carrageenan, 1-2 parts of maltodextrin, 2-3 parts of sodium tripolyphosphate, 0.6-1 part of sodium hexametaphosphate and 0.7-1.2 parts of sodium pyrophosphate; rum is as the base stock, mixes all the other raw materials more easily, and can reduce the loss of all the other raw materials, still can supply certain moisture for the beefsteak, mix the water-retaining agent in the cooperation, can effectively avoid leading to the outward appearance colour to change because of the desiccation in the save process, meat taste is unbalanced, the taste of beefsteak can be improved to the beefsteak injection, and unique taste has when using, still promoted the nutrition of its product when keeping the nutrition of beefsteak, and guaranteed the outward appearance pleasing to the eye degree of beefsteak.
In S5, the temperature between injections is 4 ℃, the temperature of the beefsteak injection liquid is 2 ℃, the temperature of the beefsteak during injection is 12-13 ℃, the injection amount of the beefsteak injection liquid is 10-15% of the weight of the beefsteak, the central temperature of the beefsteak after injection is 4-7 ℃, injection is performed by using injection needle plates arranged in a matrix form during injection for three times, the injection positions are three quarters, one half and one quarter of the thickness of the beefsteak respectively, rolling equipment can be matched to the maximum extent, and the integral uniformity degree is higher after rolling.
Example 2
Referring to fig. 2 to 8, in the present embodiment, a beefsteak making apparatus capable of improving the tasty degree is provided, which is a tumbling apparatus, and the tumbling apparatus is used for tumbling the beefsteak semi-finished product, so that the beefsteak has a higher and uniform absorption degree on beefsteak injection, and the consistency degree of the whole meat quality is higher when eating is ensured;
the manufacturing equipment, namely the rolling and kneading equipment, comprises a fixed box body 1, wherein the upper end of the fixed box body 1 is hinged with a rolling and kneading mechanism 2 for performing rolling and kneading treatment on a semi-finished product of the beefsteak, the lower end of the rolling and kneading mechanism 2 is provided with a positioning block, the positioning block extends into the fixed box body 1, the outer surface of the fixed box body 1 is provided with a clamping pin 4 for fixing the positioning block, the inner part of the fixed box body 1 is provided with an adjusting component 3 for adjusting the inclination angle of the rolling and kneading mechanism 2, the adjusting component 3 is rotatably connected with the fixed box body 1, the lower end of the rolling and kneading mechanism 2 is provided with a sliding chute for the sliding of the adjusting component 3, the outer surface of the rolling and kneading mechanism 2 is symmetrically provided with secondary processing components 5, the secondary processing components 5 extend into the rolling and kneading mechanism 2, the rolling and kneading component in the rolling and kneading mechanism 2 performs primary processing treatment on the semi-finished product of the beefsteak, the secondary processing components 5 symmetrically arranged on the outer surface of the rolling and kneading mechanism 2 are used for performing secondary processing treatment on the semi-finished product of the beefsteak, the injection is more uniformly distributed in the semi-finished beefsteak product, and the eating experience is better.
The rolling and kneading mechanism 2 comprises a bottom plate 21 hinged with the upper end of the fixed box body 1, a rolling and kneading cylinder 22 is fixedly arranged at the upper end of the bottom plate 21, a rolling and kneading component is rotatably arranged at the upper end of the bottom plate 21 and is positioned inside the rolling and kneading cylinder 22, an outer ring cover plate 24 is arranged at the upper end of the rolling and kneading cylinder 22, an inner ring cover plate 25 positioned inside the outer ring cover plate 24 is arranged at the upper end of the rolling and kneading component, a feed inlet II and a feed inlet I are respectively arranged on the outer ring cover plate 24 and the inner ring cover plate 25, a connecting plate 26 is fixedly arranged at the upper end of the inner ring cover plate 25, a driving piece I27 connected with the upper end of the rolling and kneading component is arranged at the upper end of the connecting plate 26, a driving piece II connected with the lower end of the rolling and kneading component is arranged at the lower end of the bottom plate 21, the rolling and kneading component divides the inside of the rolling and kneading mechanism 2 into an inner ring processing area and an outer ring processing area, a blanking block 23 fixedly connected with the upper end of the outer ring cover plate 24 is arranged at one side of the rolling and kneading cylinder 22, the secondary processing component 5 is positioned in the outer ring processing area, after the secondary processing is finished, the clamping pin 4 is taken down firstly, so that the positioning block can rotate to an inclined state from a horizontal state along with the rolling mechanism 2 under the driving of the adjusting component 3, the angle adjusting range of the adjusting component 3 to the rolling mechanism 2 is 0-60 degrees, the blanking block 23 is opened, and the semi-finished beefsteak after the secondary processing treatment slides out from the blanking port blocked by the blanking block 23, so that the blanking is facilitated.
The rolling and kneading assembly comprises a rotating cylinder 28 and a rotating column 210 which are rotatably connected with the upper surface of the bottom plate 21, the upper end of the rotating cylinder 28 is clamped with a lifting cylinder 29, the rotating column 210 is positioned in the rotating cylinder 28, a plurality of connecting rods I which are equidistantly arranged are connected between the outer surface of the rotating column 210 and the inner wall of the rotating cylinder 28, the upper end of the rotating column 210 is clamped with a lifting column 211, a plurality of connecting rods II which are equidistantly arranged are connected between the outer surface of the lifting column 211 and the inner wall of the lifting cylinder 29, the upper end of the lifting column 211 is connected with the output end of a driving piece I27, the lower end of the rotating column 210 is connected with the output end of a driving piece II, the driving piece II is a rotating motor, the driving piece II drives the rotating column 210 to rotate, further drives the connecting rods I and the rotating cylinder 28 to rotate together, finally drives the beefsteak semi-finished products in the rotating cylinder 28 to rotate, and simultaneously starts a driving piece I27 which is connected with the upper end of the lifting column 211 in the rolling and kneading assembly, drive lift post 211, the lift is together gone up and down with a lift section of thick bamboo 29 for two connecting rods, when going up and down, a lift section of thick bamboo 29 is not kept away from all the time and is rotated a 28, the both ends of connecting rod two respectively with lift post 211, a lift section of thick bamboo 29 rotates to be connected, connecting rod two is at the in-process that descends, exert pressure to the semi-manufactured outer surface of beefsteak, and beefsteak semi-manufactured goods rotates along with connecting rod one, consequently, two pairs of beefsteak semi-manufactured goods of connecting rod carry out the roll extrusion promptly and process once, roll extrusion pressure size depends on the descending height of connecting rod two.
The external surface of the rotating cylinder 28 is provided with a plurality of pushing pieces 212 which are arranged in an annular array, one end of each pushing piece 212, which is far away from the rotating cylinder 28, is connected with the inner wall of the kneading cylinder 22 in a rolling manner, the secondary processing assembly 5 comprises rolling pieces 51 which are positioned on the inner wall of the kneading cylinder 22, the external surface of the kneading cylinder 22 is provided with a rolling motor 52 which is used for driving the rolling pieces 51 to rotate, when secondary processing is carried out, the pushing pieces 212 rotate along with the rotating cylinder 28 to drive the beefsteak semi-finished products which are positioned in the outer ring processing area and are subjected to primary processing to rotate, the rolling motor 52 is started to drive the rolling pieces 51 to rotate, the rolling pieces 51 carry out rolling and kneading, namely secondary processing, on the beefsteak semi-finished products which pass through the lower surface of the rolling pieces 51, and further promote the beefsteak injection to be uniformly distributed in the beefsteak semi-finished products.
Adjusting part 3 contains regulating part 33, the upper end of regulating part 33 is rotated and is connected with the rotation fixture block 34 with spout looks adaptation, the lower extreme of regulating part 33 is provided with driving piece three 31 electric telescopic handle promptly, the equal fixed mounting in both sides of driving piece three 31 has fixed column 32, fixed column 32 extends to the surface of fixed box 1, fixed column 32 rotates with fixed box 1 to be connected, because fixed column 32 rotates with fixed box 1 to be connected, the upper end of regulating part 33 rotates and is connected with the rotation fixture block 34 with spout looks adaptation, when then starting driving piece three 31 and stretch out and draw back, rotate fixture block 34 and slide in the spout inside all the time, when rotating fixture block 34 apart from rolling and kneading mechanism 2 articulated position far away, roll and rub the holistic inclination of mechanism 2 and be big more.
The rolling part 51 comprises a rolling cylinder 511, the rear end of the rolling cylinder 511 is fixedly connected with a connecting block 512 connected with the output end of a rolling motor 52, a plurality of rolling heads 513 are uniformly arranged on the outer surface of the rolling cylinder 511, a rolling bag is arranged in the rolling cylinder 511, the front end of the rolling cylinder 511 is provided with an air core communicated with the rolling bag, one end of the rolling head 513 penetrates into the rolling cylinder 511 and contacts with the outer surface of the rolling bag, the air core inflates the interior of the rolling bag, the repulsion force of the rolling head 513 is gradually increased when the rolling bag inflates, during the secondary processing, the rolling and kneading force is determined by the filling amount of the air in the rolling bag, according to different product demands, the user can change the force of kneading through changing how much of the inside gas filling of roll extrusion bag to it is long when indirectly changing holistic processing, improves machining efficiency.
It should be apparent that the described embodiments are only some of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by one of ordinary skill in this and related arts based on the embodiments of the present invention without creative efforts, shall fall within the protection scope of the present invention. Structures, devices, and methods of operation not specifically described or illustrated herein are not specifically illustrated or described, but are instead contemplated to be practiced in the art by those skilled in the art.

Claims (10)

1. A beefsteak preparation process capable of improving tasty degree is characterized by comprising the following steps:
s1, unfreezing the beefsteak;
s2, trimming;
s3, preparing the beef steak injection;
s4, rib breaking treatment is carried out on the beefsteak, the baking soda, the sugar and the black pepper powder are respectively and evenly coated on the outer surface of the beefsteak according to the proportion of 500g of beefsteak, 3g of baking soda, 10g of sugar and 5g of black pepper powder, then the beefsteak is put into a vacuum bag for vacuumizing, is refrigerated for two hours and then is taken out, and is placed in water bath of 60-65 ℃ together with the vacuum bag for 60 min;
s5, injecting the beefsteak injection in the S3 into beefsteak to obtain a semi-finished product;
s6, adding the semi-finished product into rolling equipment for rolling treatment;
and S7, standing and freezing the tumbled beefsteak to obtain a product to be delivered out of the warehouse.
2. The preparation process of beefsteak capable of improving the tasty degree according to the claim 1, wherein in S1, the beefsteak leaving temperature is not higher than-15 ℃, the tempering room temperature is 14-18 ℃, and the temperature of the beefsteak after unfreezing is not higher than 4 ℃; s2, the temperature between trimming is 14-16 ℃, the fascia on the surface of the steak is trimmed, and the thickness of the oil surface is controlled to be 0.75-0.85 cm.
3. The process for preparing beefsteak capable of improving the tasty degree according to claim 1, wherein the beefsteak injection in S3 comprises the following raw materials in parts by weight: 12-16 parts of rum, 15-20 parts of mixed water-retaining agent, 1-2 parts of clove powder, 1-2 parts of cinnamon powder, 1-2 parts of fennel powder and 2-3 parts of fresh cream; the mixed water-retaining agent comprises the following components in parts by weight: 1-3 parts of carrageenan, 1-2 parts of maltodextrin, 2-3 parts of sodium tripolyphosphate, 0.6-1 part of sodium hexametaphosphate and 0.7-1.2 parts of sodium pyrophosphate; in S5, the temperature between injections is 4 ℃, the temperature of the beef steak injection liquid is 2 ℃, the temperature of the beef steak during injection is 12-13 ℃, the injection amount of the beef steak injection liquid is 10-15% of the weight of the beef steak, and the central temperature of the beef steak after injection is 4-7 ℃.
4. The utility model provides a can promote beefsteak preparation equipment of tasty degree, its characterized in that, this preparation equipment is including fixed box (1), the upper end of fixed box (1) articulates there is the roll that is used for rolling the semi-manufactured goods of beefsteak and rubs the processing and rub mechanism (2), the lower extreme that rolls and rub mechanism (2) is provided with the locating piece, and the locating piece extends to the inside of fixed box (1), be provided with bayonet lock (4) that are used for the fixed locating piece on the surface of fixed box (1), the inside of fixed box (1) is provided with and is used for adjusting to roll adjusting part (2) inclination's adjusting part (3), adjusting part (3) rotate with fixed box (1) and are connected, the lower extreme that rolls and rub mechanism (2) is offered and is used for supplying adjusting part (3) gliding spout, the symmetry is provided with secondary processing subassembly (5) on the surface of rolling and rubbing mechanism (2), the secondary processing assembly (5) extends to the inside of the rolling and kneading mechanism (2).
5. The beefsteak making apparatus capable of improving the degree of tasty according to claim 4, the rolling and kneading mechanism (2) comprises a bottom plate (21) hinged with the upper end of the fixed box body (1), a rolling and kneading drum (22) is fixedly arranged at the upper end of the bottom plate (21), a rolling and kneading component is rotatably arranged at the upper end of the bottom plate (21) and is positioned in the rolling and kneading drum (22), an outer ring cover plate (24) is arranged at the upper end of the rolling cylinder (22), an inner ring cover plate (25) positioned in the outer ring cover plate (24) is arranged at the upper end of the rolling component, a connecting plate (26) is fixedly arranged at the upper end of the inner ring cover plate (25), a driving piece I (27) connected with the upper end of the rolling and kneading component is arranged at the upper end of the connecting plate (26), the lower end of the bottom plate (21) is provided with a driving part II connected with the lower end of the rolling and kneading assembly.
6. A beefsteak making apparatus with improved tasty according to claim 5, wherein a blanking block (23) fixedly connected with the upper end of the outer ring cover plate (24) is provided at one side of the tumbling cylinder (22).
7. The beefsteak making apparatus capable of improving the degree of tasty according to claim 5, the rolling and kneading component comprises a rotating cylinder (28) and a rotating column (210) which are rotatably connected with the upper surface of the bottom plate (21), the upper end of the rotating cylinder (28) is clamped with a lifting cylinder (29), the rotating column (210) is positioned inside the rotating cylinder (28), and a plurality of first connecting rods which are distributed equidistantly are connected between the outer surface of the rotating column (210) and the inner wall of the rotating cylinder (28), the upper end of the rotating column (210) is clamped with a lifting column (211), a plurality of connecting rods II which are distributed at equal intervals are connected between the outer surface of the lifting column (211) and the inner wall of the lifting cylinder (29), the upper end of the lifting column (211) is connected with the output end of the first driving part (27), and the lower end of the rotating column (210) is connected with the output end of the second driving part.
8. The beefsteak making equipment capable of improving the tasty degree according to the claim 7, characterized in that a plurality of pushing pieces (212) are arranged on the outer surface of the rotating drum (28) in an annular array, and one end of the pushing pieces (212) far away from the rotating drum (28) is connected with the inner wall of the rolling drum (22) in a rolling way.
9. A beefsteak making apparatus with an improved degree of tasty according to claim 5, wherein the secondary processing unit (5) comprises rolling members (51) provided on an inner wall of the rolling cylinder (22), and a rolling motor (52) for driving the rolling members (51) to rotate is provided on an outer surface of the rolling cylinder (22).
10. The beefsteak making equipment capable of improving the tasty degree according to claim 4, wherein the adjusting component (3) comprises an adjusting piece (33), the upper end of the adjusting piece (33) is rotatably connected with a rotating clamping block (34) matched with the sliding chute, the lower end of the adjusting piece (33) is provided with a driving piece III (31), both sides of the driving piece III (31) are fixedly provided with fixing columns (32), the fixing columns (32) extend to the outer surface of the fixed box body (1), and the fixing columns (32) are rotatably connected with the fixed box body (1).
CN202210512543.6A 2022-05-11 2022-05-11 Beefsteak making process and beefsteak making equipment capable of improving tasty degree Pending CN114747737A (en)

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