CN115381120A - Preserved meat packaging pretreatment mechanism and method - Google Patents
Preserved meat packaging pretreatment mechanism and method Download PDFInfo
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- CN115381120A CN115381120A CN202211185489.5A CN202211185489A CN115381120A CN 115381120 A CN115381120 A CN 115381120A CN 202211185489 A CN202211185489 A CN 202211185489A CN 115381120 A CN115381120 A CN 115381120A
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- 230000007246 mechanism Effects 0.000 title claims abstract description 93
- 235000013372 meat Nutrition 0.000 title claims abstract description 87
- 238000004806 packaging method and process Methods 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 75
- 238000011033 desalting Methods 0.000 claims abstract description 32
- 238000002203 pretreatment Methods 0.000 claims abstract description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 68
- 235000015277 pork Nutrition 0.000 claims description 35
- 229910052742 iron Inorganic materials 0.000 claims description 34
- 238000003780 insertion Methods 0.000 claims description 32
- 230000037431 insertion Effects 0.000 claims description 32
- 238000011084 recovery Methods 0.000 claims description 18
- 230000008569 process Effects 0.000 claims description 13
- 238000010612 desalination reaction Methods 0.000 claims description 9
- 230000003139 buffering effect Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims 1
- 235000019542 Cured Meats Nutrition 0.000 description 11
- 206010024796 Logorrhoea Diseases 0.000 description 9
- 239000000463 material Substances 0.000 description 7
- 238000005554 pickling Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000012466 permeate Substances 0.000 description 3
- 238000005086 pumping Methods 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000015090 marinades Nutrition 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 238000007605 air drying Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- 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
- 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
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preserved meat packaging pretreatment mechanism and a preserved meat packaging pretreatment method, and the preserved meat packaging pretreatment mechanism structurally comprises a treatment mechanism and a support; the treatment mechanism comprises a tank body, and a desalting component is arranged in the tank body; the bracket is used for fixing the preserved meat, is placed on the processing mechanism and extends the preserved meat into the groove body; the salt skin on the preserved meat is removed through the desalting component, the treatment before the preserved meat is packaged is completed, and the treatment mode of removing the salt skin comprises ultrasonic waves, impact or combination of the ultrasonic waves and the impact. According to the invention, the preserved meat is penetrated on the bracket, the preserved meat is placed in the processing mechanism, and the salt skin on the surface of the preserved meat is removed through the desalting component.
Description
Technical Field
The invention relates to the technical field of preserved meat processing, in particular to a preserved meat packaging pretreatment mechanism and a preserved meat packaging pretreatment method.
Background
Processing preserved pork, cutting prepared pork into strips, coating a curing material on the square surface of the pork strips, preventing the pork strips from being cured in a pot for 3-5 days, punching and stringing one end of each cured pork strip, placing the pork strips on an air-drying rack for drying in the sun, and after the curing lasts for 15-20 days, the pork strips become preserved pork.
In the process of pickling preserved pork, salt is an indispensable part, in order to ensure that the pickling materials can fully permeate into pork strips in the pickling process, the pork strips are coated with more pickling materials, and therefore a layer of thick salt skin is formed on the pickled pork strips after pickling is finished. Although the cured pork strips are cleaned once before airing, a large amount of curing materials can permeate into the pork strips in the curing process, water inside the pork strips is dried out in the airing process, the curing materials which permeate into the pork strips but cannot be completely absorbed can also flow out along with the water, and the curing materials which cannot be absorbed can be adsorbed on the cured meat in the airing process, so that a thin and thin salt skin is finally formed on the surface of the cured meat.
Usually, the cured meat after airing can directly carry out vacuum packaging, and does not get rid of the processing of this layer of salt skin, and the salt skin can be pressed tightly together with the cured meat to the form of vacuum packaging, also leads to the customer after purchasing the cured meat, and the washing difficulty, after cooking the cured meat, the cured meat can be too salty, influences the taste.
Disclosure of Invention
The invention aims to: in order to solve the problem that the salting materials brought out from the surface of the cured meat due to the outflow of the internal water after the cured meat is aired form salt skin on the surface of the cured meat, a cured meat packaging pretreatment mechanism and a treatment method are provided.
In order to achieve the purpose, the invention provides the following technical scheme: a preserved meat packaging pretreatment mechanism, which comprises a treatment mechanism and a bracket; the treatment mechanism comprises a tank body, and a desalting component is arranged in the tank body; the bracket is used for fixing the preserved meat, is placed on the processing mechanism and extends the preserved meat into the groove body; the salt skin on the preserved meat is removed through the desalting assembly, the treatment before the preserved meat is packaged is completed, and the treatment mode of removing the salt skin comprises ultrasonic waves, impact or combination of the ultrasonic waves and the impact.
The desalting component is an acoustic wave plate; a gap is reserved between the sound wave plate and the preserved pork; the sound wave plate emits ultrasonic waves to shake and break the salt skin on the surface of the preserved meat.
The desalting component is an impact plate; the impact plate is detachably arranged in the groove body, and an air bag is arranged on one surface of the impact plate, which faces the preserved pork; the processing mechanism is internally provided with an air source mechanism communicated with the impact plate, and the air source mechanism is used for inflating or deflating the impact plate; the air bag impacts the preserved meat in an inflated state to crush salt skins on the surface of the preserved meat; the air bag leaves a gap between the preserved pork in the deflation state, so that the crushed salted hide falls off.
The groove body is also internally provided with a guide groove and a recovery structure; the guide groove is arranged at the lower end of the desalting component; the recovery structure comprises a connecting structure and a net bag; the lower end of the guide groove is fixedly connected with the connecting structure; the guide groove is used for guiding shattered and fallen salt skin and guiding the shattered salt skin into the net bag.
An air exhaust mechanism is arranged at the bottom of the tank body; when the air exhaust mechanism is started, the air exhaust mechanism is used for guiding the shattered salt skin in the groove body into the recovery structure in an air exhaust mode.
The bracket comprises a support rod, a fixing part and a limiting part; the supporting rod is used for supporting on the processing mechanism; the limiting parts are positioned at the left end and the right end of the supporting rod; the fixing part is fixed at the lower part of the supporting rod and used for fixing the preserved pork; the fixing part comprises a fixing frame, an inserting part and an unlocking mechanism; two ends of the fixing frame are respectively provided with a connecting groove and a through groove; the inserting part penetrates through the connecting groove and extends out, and one end of the inserting part, which extends out of the connecting groove, is inserted into the through groove and is finally locked in the through groove; the lower extreme that leads to the groove is provided with release mechanism, and release mechanism is used for the locking state of basic logical inslot grafting portion.
The insertion part comprises an insertion rod, a limiting block, a first spring and a concave part; the limiting block is positioned at one end of the inserting rod, the inserting rod is inserted into the connecting groove, and the limiting block is used for limiting; a first spring is arranged between the limiting block and the connecting groove, and two ends of the first spring are respectively fixed on the limiting block and the connecting groove; the inserting rod penetrates through the connecting groove and is finally inserted into the through groove, and a concave part is arranged at one end of the inserting rod inserted into the through groove; the end of the inserting rod far away from the limiting block is arc-shaped and used for buffering and guiding.
A first magnet is arranged at the upper end of the through groove of the fixing frame; the lower end of the through groove is provided with a ball groove; an iron ball is arranged in the ball body groove; the upper end of the ball groove is provided with a rubber pad; the first magnet can attract the iron ball and lock the inserting part through the matching of the iron ball and the concave part.
An unlocking mechanism is arranged on the lower end face of one end of the through groove of the fixing frame; the unlocking mechanism comprises an unlocking frame, a second magnet and a second spring; the second magnet is connected in the unlocking frame in a sliding mode, and the sliding direction of the second magnet is in the vertical direction; the second spring is positioned between the second magnet and the fixed frame; when the second magnet presses the fixed frame, the distance from the second magnet to the iron ball is smaller than the distance from the first magnet to the iron ball; the second magnet attracts the iron ball downwards, and the iron ball is separated from the concave part, so that the insertion part is unlocked.
A preserved meat packaging pretreatment method comprises the following steps:
s1, fixing the preserved pork on a fixing part of a bracket;
s2, placing the bracket with the preserved meat fixed on the processing mechanism, wherein the preserved meat extends into the groove body, and the preserved meat is positioned at the position of the desalting assembly in the groove body;
s3, performing desalting treatment on the preserved meat by adopting one or combination of ultrasonic waves and air bag impact through the operation of a desalting component;
s4, in the desalting process, starting the air exhaust mechanism, sucking salt skins broken and fallen on the preserved meat into the recovery structure, and finishing the treatment before packaging the preserved meat.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the preserved meat is penetrated on the bracket, the preserved meat is placed in the processing mechanism, and the salt skin on the surface of the preserved meat is removed through the desalting component.
2. The desalting component adopts an ultrasonic form, the sound wave plate is not in direct contact with the preserved meat, the air is used as a propagation medium, and 50KHz-80KHz ultrasonic waves are adopted, so that the salt skin on the surface of the preserved meat can be shaken and broken, the salt skin falls off, and the effect of removing the salt skin is realized.
3. The desalting assembly adopts an impact form, the impact plate is arranged, the air bag is arranged on the impact plate, the processing mechanism is internally provided with an air source mechanism communicated with the impact plate, the impact plate is inflated and deflated, the air bag expands during inflation, the air bags in different directions jointly expand to impact on the preserved pork to crush salt skin on the surface of the preserved pork, and a gap is formed between the preserved pork and the air bag during deflation, so that the crushed salt skin can fall off through the gap; adopt the form of gasbag, can also have another one deck advantage, the gasbag aerifys the striking back, the salt skin is collided garrulous, because the salt skin itself has certain viscidity, it can adsorb on the gasbag surface to hit garrulous salt skin, gasbag gassing in-process this moment, the surface area of gasbag changes, the salt skin changes with the adsorption surface of gasbag, lead to the salt skin at the deformation in-process of gasbag, can follow the change of gasbag surface area and drop from the gasbag surface, can effectually alleviate gasbag surface adhesion salt skin, the problem that is difficult to the clearance.
4. The desalination subassembly adopts ultrasonic wave and the gasbag to strike two sets of forms that combine together, and the ultrasonic wave can shake the salt skin garrulous, and efficiency is higher, through the gasbag striking, can be faster with shake garrulous salt skin and hit to take off, promote the efficiency of getting rid of the salt skin.
Drawings
FIG. 1 is a block diagram of a processing mechanism of the present invention;
FIG. 2 is a cross-sectional view of the acoustic cleaning state of the treatment mechanism of the present invention;
FIG. 3 is a cross-sectional view of the acoustic gas in the acoustic gas chamber of the treatment mechanism of the present invention;
FIG. 4 is a cross-sectional view of the sonic cleaning status of the treatment mechanism of the present invention;
FIG. 5 is a cross-sectional view of the acoustic wave of the treatment mechanism of the present invention in a physical state;
FIG. 6 is a view of the bracket structure of the present invention;
FIG. 7 is a cross-sectional view of a stent structure of the present invention;
FIG. 8 is an enlarged view of portion A of the present invention;
FIG. 9 is an enlarged view of section B of the present invention;
FIG. 10 is an enlarged view of the state of the B-section insert pin of the present invention;
FIG. 11 is an enlarged view of section C of the present invention;
FIG. 12 is an enlarged view of section D of the present invention;
FIG. 13 is an enlarged view of section E of the present invention;
FIG. 14 is an enlarged view of section F of the present invention.
In the figure: 1. a processing mechanism; 11. a trough body; 111. a sound wave panel; 112. a guide groove; 113. a recovery structure; 1131. a connecting structure; 1132. a string bag; 114. an air extraction mechanism; 115. an impact plate; 1151. an air bag; 12. a support groove; 13. a control panel; 2. a support; 21. a support bar; 22. a fixed part; 221. a fixing frame; 2211. connecting grooves; 2212. a through groove; 2213. a sphere groove; 2214. a first magnet; 2215. an iron ball; 2216. a rubber pad; 222. a plug-in part; 2221. a plug-in rod; 2222. a limiting block; 2223. a first spring; 2224. a recessed portion; 223. an unlocking mechanism; 2231. unlocking the frame; 2232. a second magnet; 2233. a second spring; 23. a limiting part.
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 description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance. In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "disposed" 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 meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art. The following describes an embodiment of the present invention based on its overall structure.
In one embodiment, a preserved meat packaging pretreatment mechanism comprises a treatment mechanism 1 and a support 2; the treatment mechanism 1 comprises a tank body 11, and a desalting component is arranged in the tank body 11; the bracket 2 is used for fixing the preserved meat, the bracket 2 is placed on the processing mechanism 1, and the preserved meat is stretched into the groove body 11; the salt skin on the preserved meat is removed through the desalting assembly, the treatment before the preserved meat is packaged is completed, and the treatment mode of removing the salt skin comprises ultrasonic waves, impact or combination of the ultrasonic waves and the impact.
Because partial marinade is dissolved in the water in the preserved meat in the airing process, the marinade flows out along with the water after the preserved meat is aired, and finally salt skin is formed on the surface of the preserved meat, the preserved meat is put on the bracket 2, the bracket 2 is hung at the upper end of the treatment mechanism 1, the preserved meat is placed in the treatment mechanism 1, and the salt skin on the surface of the preserved meat is removed through the desalting assembly.
In one embodiment, the desalination assembly is a sonic plate 111; a gap is reserved between the sound wave plate 111 and the preserved meat; the sound wave plate 111 emits ultrasonic waves to shake and break the salt skin on the surface of the preserved meat.
Set up the detachable film on the desalination subassembly, with film downwardly stretching and cover acoustic wave board 111, can effectually protect acoustic wave board 111, prevent that the salt skin from being broken up by the shake and droing the in-process, the adhesion is on acoustic wave board 111. Film detachable sets up on the desalination subassembly, and the convenience is cleared up the change to the film.
In one embodiment, the desalination assembly is an impingement plate 115; the impact plate 115 is detachably arranged in the groove body 11, and an air bag 1151 is arranged on one surface, facing the preserved pork, of the impact plate 115; an air source mechanism communicated with the impact plate 115 is arranged in the processing mechanism 1 and is used for inflating or deflating the impact plate; the air bag 1151 impacts the preserved meat in an inflated state to crush salt skins on the surface of the preserved meat; the air bag 1151 leaves a gap between the preserved pork in a deflated state, so that the crushed salted hide falls off.
The impact plate 115 is removable and the impact plate 115 can be replaced directly in the event that a large amount of salt skin adheres to the surface of the bladder 1151 and is not easily removed.
In one embodiment, a guide groove 112 and a recovery structure 113 are further arranged in the tank body 11; the guide groove 112 is arranged at the lower end of the desalting assembly; the recovery structure 113 comprises a connecting structure 1131 and a net bag 1132; the lower end of the guide groove 112 is fixedly connected with the connecting structure 1131; the guide groove 112 is used to guide shattered salt skin into the net 1132.
Shake garrulous skin of salt and drop, drop downwards from the desalination subassembly position, fall in guide slot 112 position, guide slot 112 plays the guide effect to shaking garrulous skin of salt that drops, through the guide slot 112 with shaking garrulous skin of salt that drops in the direction recovery structure 113.
The removable disposition of the recovery structure 113 is the lower end of the channel 112, and after the recovery structure 113 is filled, the recovery structure 113 can be removed and all of the salt Pi Qingli can be removed.
In one embodiment, the bottom of the tank 11 is provided with an air suction mechanism 114; when the air pumping mechanism 114 is started, the air pumping mechanism is used for guiding the salt skin shattered in the tank body 11 into the recovery structure 113 in an air pumping mode.
In the process of shaking, breaking and falling the salt skin, because the salt skin is very light in weight, in the process of removing the salt skin, unstable airflow can be generated in the forms of ultrasonic waves and vibration, and the fallen salt skin is easy to float randomly along with the unstable airflow after falling, so that the salt skin can be adhered to the whole treatment mechanism 1. Therefore, through the structural arrangement of the air exhaust mechanism 114, a directional air flow can be formed to counteract the influence of unstable air flow, salt skin can flow to the recovery structure 113 along with the directional air flow, and the dirt on the inner surface of the processing mechanism 1 is reduced.
In one embodiment, the bracket 2 includes a support rod 21, a fixing portion 22, and a limiting portion 23; a support rod 21 for supporting on the processing mechanism 1; a limiting part 23 positioned at the left and right ends of the support bar 21; a fixing part 22 fixed at the lower part of the support rod 21 for fixing the preserved meat; the fixing part 22 includes a fixing frame 221, a plugging part 222, and an unlocking mechanism 223; the two ends of the fixing frame 221 are respectively provided with a connecting groove 2211 and a through groove 2212; the inserting part 222 passes through the connecting groove 2211 and protrudes, and one end of the inserting part 222, which protrudes out of the connecting groove 2211, is inserted into the through groove 2212 and is finally locked in the through groove 2212; the lower end of the through-groove 2212 is provided with an unlocking mechanism 223, and the unlocking mechanism 223 is used for the locking state of the insertion portion 222 in the basic through-groove 2212.
A fixing frame 221, an inserting part 222 and an unlocking mechanism 223 are arranged in the fixing part 22, the inserting part 222 is used for penetrating through the preserved meat to fix the preserved meat, and the inserting part 222 is inserted in the fixing frame 221 and locked in the through groove 2212 of the fixing frame; the unlocking part 223 can achieve a locked state of the insertion part 222 in the touch fixing frame 221.
In one embodiment, the insertion part 222 includes an insertion rod 2221, a stop block 2222, a first spring 2223, and a recess 2224; the limiting block 2222 is located at one end of the insertion rod 2221, the insertion rod 2221 is inserted into the connecting groove 2211, and limiting is performed through the limiting block 2222; a first spring 2223 is arranged between the limiting block 2222 and the connecting groove 2211, and two ends of the first spring 2223 are respectively fixed on the limiting block 2222 and the connecting groove 2211; the insertion rod 2221 passes through the connecting groove 2211 and is finally inserted into the through groove 2212, and one end of the insertion rod 2221 inserted into the through groove 2212 is provided with a concave part 2224; the end of the inserting rod 2221 away from the limiting block 2222 is arc-shaped for buffering and guiding.
When the insertion rod 2221 can be inserted through the connection slot 2211 and locked in the through slot 2212, the first spring 2223 is compressed in the connection slot 2211, and when the insertion rod 2221 is unlocked, the first spring 2223 can give a repulsive force to return the insertion rod 2221.
One end of the insertion rod 2221 inserted into the through groove 2212 is provided with a concave portion 2224, the concave portion 2224 can be matched with a locking mechanism in the fixing frame 221, and locking of the insertion rod 2221 in the through groove 2212 is achieved.
In one embodiment, a first magnet 2214 is disposed at the upper end of the through slot 2212 of the fixing frame 221; the lower end of the through groove 2212 is provided with a sphere groove 2213; an iron ball 2215 is arranged in the ball body groove 2213; the upper end of the sphere slot 2213 is provided with a rubber pad 2216; the first magnet 2214 attracts the iron ball 2215 and locks the mating portion 222 by the engagement of the iron ball 2215 with the recess 2224.
The first magnet 2214 cooperates with the iron ball 2215 to allow the iron ball 2215 to move upward by the attraction of the first magnet 2214 after the insertion rod 2221 is inserted into the through slot 2212, and finally to mate with the recess 2224 to lock the insertion rod 2221 by the cooperation of the first magnet 2214, the recess 2224 and the iron ball 2215.
The rubber pad 2216 is arranged at the upper end of the ball body slot 2213, so that on one hand, the iron ball 2215 can be protected from being in direct contact with the splicing rod 2221 in a locked state, and the splicing rod 2221 is abraded; on the other hand, the iron ball 2215 is expected to be limited in the attraction direction of the first magnet 2214, so that the iron ball 2215 is prevented from being directly attracted and finally attached to the first magnet 2214 to block the next insertion of the insertion rod 2221, and the locking function is not affected.
In one embodiment, the lower end surface at one end of the through slot 2212 of the fixing frame 221 is provided with an unlocking mechanism 223; the unlocking mechanism 223 includes an unlocking frame 2231, a second magnet 2232, and a second spring 2233; the second magnet 2232 is slidably connected in the unlocking frame 2231, and the sliding direction of the second magnet 2232 is vertical; the second spring 2233 is located between the second magnet 2232 and the fixed frame 221; when the second magnet 2232 is pressed toward the fixed frame 221, the distance from the second magnet 2232 to the iron ball 2215 is smaller than the distance from the first magnet 2214 to the iron ball 2215; the second magnet 2232 attracts the iron ball 2215 downward and separates the iron ball 2215 from the recess 2224, thereby unlocking the socket 222.
When the unlocking mechanism 223 works, the second magnet 2232 and the iron ball 2215 are close to each other by pressing the second magnet 2232 upwards, the distance from the second magnet 2232 to the iron ball 2215 is smaller than the distance from the first magnet 2214 to the iron ball 2215, the second magnet 2232 attracts the iron ball 2215 downwards, the locking state of the inserting and connecting rod 2221 is finally released, and at the moment, the inserting and connecting rod 2221 is ejected out due to the effect of the first spring 2223, so that the preserved pork is unlocked.
After the insertion rod 2221 is unlocked, the second magnet 2232 is released, and due to the action of the second spring 2233, the second magnet 2232 will be ejected downwards, and finally the second magnet 2232 is far away from the iron ball 2215, so that the iron ball 2215 returns to the original position under the action of the first magnet 2214.
A preserved meat packaging pretreatment method comprises the following steps:
s1, fixing the preserved pork on a fixing part 22 of a bracket 2;
s2, placing the support 2 with the preserved meat fixed well on the processing mechanism 1, wherein the preserved meat extends into the tank body 11, and the preserved meat is located at the position of the desalting assembly in the tank body 11;
s3, performing desalting treatment on the preserved meat by adopting one or combination of ultrasonic waves and air bag impact through the operation of a desalting component;
s4, in the process of desalting, starting the air exhaust mechanism 114, sucking the salt skin shattered and fallen on the preserved meat into the recovery structure 113, and finishing the treatment before packaging the preserved meat.
In one embodiment, the desalting component is in the form of ultrasonic waves, the sound wave plate 111 is not in direct contact with the preserved meat, air is used as a propagation medium, 50KHz-80KHz ultrasonic waves are adopted, salt skin on the surface of the preserved meat can be shattered, the salt skin falls off, and the effect of removing the salt skin is achieved.
In one embodiment, the desalination assembly adopts the striking form, through setting up striking plate 115, be provided with gasbag 1151 on striking plate 115, be provided with the air supply mechanism who communicates with striking plate 115 in the processing mechanism 1, through aerifing and deflating striking plate 115, during the inflation, gasbag 1151 inflation, through the gasbag 1151 common expansion of equidirectional, the striking is on the preserved pork, smashes the salt skin on preserved pork surface, in the gassing process, has the clearance between preserved pork and the gasbag 1151, the salt skin that smashes can drop through the clearance.
In the mode of striking, adopt the form of gasbag 1151, can also have another layer advantage, gasbag 1151 aerifys the back that strikes, the salt skin is smashed, because the salt skin itself has certain viscidity, the salt skin that smashes can adsorb on gasbag 1151 surface, gasbag 1151 gassing in-process this moment, the surface area of gasbag 1151 changes, the salt skin also can change with the adsorption plane of gasbag 1151, lead to the salt skin in the deformation process of gasbag 1151, can drop from gasbag 1151 surface along with the change of gasbag 1151 surface area, can effectually alleviate gasbag 1151 surface adhesion salt skin, the problem that is difficult to clear up.
In an embodiment, the desalination subassembly adopts the ultrasonic wave and the gasbag 1151 strikes two sets of forms that combine together, and the ultrasonic wave can shake garrulous with the salt skin, and is efficient, through gasbag 1151 striking, can be more quick will shake garrulous salt skin and hit to take off, promote the efficiency of getting rid of the salt skin.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.
Claims (10)
1. The utility model provides a preserved pork packing pretreatment mechanism, other characterized in that:
comprises a processing mechanism (1) and a bracket (2);
the treatment mechanism (1) comprises a tank body (11), and a desalting component is arranged in the tank body (11);
the bracket (2) is used for fixing the preserved meat, the bracket (2) is placed on the processing mechanism (1), and the preserved meat is stretched into the groove body (11);
the salt skin on the preserved meat is removed through the desalting component, the treatment before the preserved meat is packaged is completed, and the treatment mode of removing the salt skin comprises ultrasonic waves, impact or combination of the ultrasonic waves and the impact.
2. The preserved meat packaging pretreatment mechanism according to claim 1, further characterized in that:
the desalting component is an acoustic wave plate (111);
a gap is reserved between the sound wave plate (111) and the preserved meat;
the sound wave plate (111) sends out ultrasonic waves to shake and break the salt skin on the surface of the preserved meat.
3. The preserved meat packaging pretreatment mechanism according to claim 1, further characterized in that:
the desalination assembly is an impingement plate (115);
the impact plate (115) is detachably arranged in the groove body (11), and an air bag (1151) is arranged on one surface, facing the preserved pork, of the impact plate (115);
an air source mechanism communicated with the impact plate (115) is arranged in the processing mechanism (1), and the air source mechanism is used for inflating or deflating the impact plate;
the air bag (1151) impacts the preserved meat in an inflated state to crush salt skins on the surface of the preserved meat;
the air bag (1151) is in a deflated state, a gap is reserved between the preserved pork, and the crushed salted hide falls off.
4. The preserved meat packaging pretreatment mechanism according to any one of claims 2 to 3, further characterized in that:
the trough body (11) is also internally provided with a guide groove (112) and a recovery structure (113);
the guide groove (112) is arranged at the lower end of the desalting component;
the recovery structure (113) comprises a connecting structure (1131) and a net bag (1132);
the lower end of the guide groove (112) is fixedly connected with the connecting structure (1131);
the guide groove (112) is used for guiding shattered and fallen salt skins and guiding the shattered salt skins into the net bag (1132).
5. The preserved meat packaging pretreatment mechanism according to claim 4, further characterized in that:
an air exhaust mechanism (114) is arranged at the bottom of the tank body (11);
when the air exhaust mechanism (114) is started, the air exhaust mechanism is used for guiding the salt skin shattered in the trough body (11) into the recovery structure (113) in an air exhaust mode.
6. The preserved meat packaging pretreatment mechanism according to claim 1, further characterized in that:
the bracket (2) comprises a support rod (21), a fixing part (22) and a limiting part (23);
a support bar (21) for supporting on the processing mechanism (1);
limiting parts (23) positioned at the left end and the right end of the support rod (21);
the fixing part (22) is fixed at the lower part of the support rod (21) and is used for fixing the preserved meat;
the fixing part (22) comprises a fixing frame (221), an inserting part (222) and an unlocking mechanism (223);
two ends of the fixing frame (221) are respectively provided with a connecting groove (2211) and a through groove (2212);
the insertion part (222) penetrates through the connecting groove (2211) and extends out, one end, extending out of the connecting groove (2211), of the insertion part (222) is inserted into the through groove (2212), and finally the insertion part is locked in the through groove (2212);
the lower end of the through groove (2212) is provided with an unlocking mechanism (223), and the unlocking mechanism (223) is used for locking the insertion part (222) in the basic through groove (2212).
7. The preserved meat packaging pretreatment mechanism according to claim 6, further characterized in that:
the insertion part (222) comprises an insertion rod (2221), a limiting block (2222), a first spring (2223) and a concave part (2224);
the limiting block (2222) is positioned at one end of the insertion rod (2221), the insertion rod (2221) is inserted into the connecting groove (2211), and limiting is carried out through the limiting block (2222);
a first spring (2223) is arranged between the limiting block (2222) and the connecting groove (2211), and two ends of the first spring (2223) are respectively fixed on the limiting block (2222) and the connecting groove (2211);
the insertion rod (2221) penetrates through the connecting groove (2211) and is finally inserted into the through groove (2212), and one end, inserted into the through groove (2212), of the insertion rod (2221) is provided with a concave part (2224);
one end of the inserting rod (2221) far away from the limiting block (2222) is arc-shaped and used for buffering and guiding.
8. The preserved meat packaging pretreatment mechanism according to claim 7, further characterized in that:
a first magnet (2214) is arranged at the upper end of the through groove (2212) of the fixing frame (221);
the lower end of the through groove (2212) is provided with a sphere groove (2213);
an iron ball (2215) is arranged in the ball body groove (2213);
the upper end of the sphere groove (2213) is provided with a rubber pad (2216);
the first magnet (2214) can attract the iron ball (2215) and lock the plug part (222) through the matching of the iron ball (2215) and the recess part (2224).
9. The preserved meat packaging pretreatment mechanism according to claim 8, further characterized in that:
an unlocking mechanism (223) is arranged on the lower end face of one end of the through groove (2212) of the fixing frame (221);
the unlocking mechanism (223) comprises an unlocking frame (2231), a second magnet (2232) and a second spring (2233);
the second magnet (2232) is connected in the unlocking frame (2231) in a sliding way, and the sliding direction of the second magnet (2232) is in the vertical direction;
the second spring (2233) is positioned between the second magnet (2232) and the fixed frame (221);
when the second magnet (2232) is pressed towards the fixed frame (221), the distance from the second magnet (2232) to the iron ball (2215) is less than the distance from the first magnet (2214) to the iron ball (2215);
the second magnet (2232) attracts the iron ball (2215) downward, and separates the iron ball (2215) from the recess (2224), thereby unlocking the insertion part (222).
10. A preserved meat packaging pretreatment method applying the preserved meat packaging pretreatment mechanism according to any one of claims 1 to 9, characterized by comprising the steps of:
s1, fixing the preserved pork on a fixing part (22) of a bracket (2);
s2, placing the support (2) with the preserved meat fixed well on the processing mechanism (1), wherein the preserved meat extends into the tank body (11), and the preserved meat is located at the position of the desalting assembly in the tank body (11);
s3, working through a desalting component, and carrying out desalting treatment on the preserved meat by adopting one or a combination of two forms of ultrasonic waves and air bag impact;
s4, in the process of desalting, starting the air exhaust mechanism (114), sucking salt skins broken and fallen on the preserved meat into the recovery structure (113), and finishing the treatment before packaging the preserved meat.
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| CN202211185489.5A CN115381120B (en) | 2022-09-26 | 2022-09-26 | Preserved meat packaging pretreatment mechanism and preserved meat packaging pretreatment method |
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| CN202211185489.5A CN115381120B (en) | 2022-09-26 | 2022-09-26 | Preserved meat packaging pretreatment mechanism and preserved meat packaging pretreatment method |
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| CN115381120B (en) | 2023-04-25 |
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