CN214710174U - Food tenderizing device - Google Patents
Food tenderizing device Download PDFInfo
- Publication number
- CN214710174U CN214710174U CN202023002509.XU CN202023002509U CN214710174U CN 214710174 U CN214710174 U CN 214710174U CN 202023002509 U CN202023002509 U CN 202023002509U CN 214710174 U CN214710174 U CN 214710174U
- Authority
- CN
- China
- Prior art keywords
- conveyor belt
- tenderizing
- chamber
- cleaning
- cleaning chamber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The utility model relates to a food tenderizing device, which comprises a cleaning chamber, wherein a first conveyor belt and a second conveyor belt which are staggered are arranged in the cleaning chamber, the first conveyor belt is positioned above the second conveyor belt, and the low point of the first conveyor belt is positioned at the high point position of the second conveyor belt; the second conveyor belt extends out of the side surface of the cleaning chamber; the top and the side wall in the cleaning chamber are respectively provided with a plurality of cleaning nozzles; meanwhile, a cleaning spray head for spraying water upwards is arranged below the low point position of the first conveyor belt; the tenderizing chamber is positioned at the bottom of the tail end of the second conveyor belt, and a feeding port is formed in the side wall of the tenderizing chamber; the tenderization room lower part is equipped with the filter screen, and the tenderization room bottom is equipped with the tenderization liquid discharge port, is equipped with the valve on the tenderization liquid discharge port, the utility model discloses will wash and tenderize integrated together, improved work efficiency, and tenderize effectually.
Description
Technical Field
The utility model relates to the field of food processing, in particular to a food tenderizing device and a method thereof.
Background
Meat, especially beef, is an important high-protein nutritional food, has abundant nutritional substances such as sarcosine, vitamins, protein, mineral substances and the like, and has lower fat content compared with other similar poultry, so the beef is more and more popular with consumers. The beef is rich in heat, good in taste, low in fat content and high in protein content, is a healthy food, has higher and higher demand on the beef as the economic development of China and the living standard of people are improved, wherein the ready-to-eat beef product which can be unpackaged is convenient to carry, is popular as snacks, grains and energy supplements and is suitable for people of all ages.
However, in the process of making the beef, cleaning and tenderizing treatment are needed, in the prior art, the cleaning and tenderizing are separate devices, the steps are various and complicated, a plurality of tools are needed, and the tenderizing efficiency is low.
SUMMERY OF THE UTILITY MODEL
The utility model provides a collect and wash and tenderize device as an organic whole, realize the technical scheme of above-mentioned purpose as follows:
a food tenderizing device comprises a cleaning chamber, wherein a first conveyor belt and a second conveyor belt which are staggered are arranged in the cleaning chamber, the first conveyor belt is positioned above the second conveyor belt, and the low point of the first conveyor belt is positioned at the high point position of the second conveyor belt; the second conveyor belt extends out of the side surface of the cleaning chamber; the top and the side wall in the cleaning chamber are respectively provided with a plurality of cleaning nozzles; meanwhile, a cleaning spray head for spraying water upwards is arranged below the low point position of the first conveyor belt;
the tenderizing chamber is positioned at the bottom of the tail end of the second conveyor belt, and a feeding port is formed in the side wall of the tenderizing chamber; the lower part of the tenderizing chamber is provided with a filter screen, the bottom of the tenderizing chamber is provided with a tenderizing liquid outlet, and the tenderizing liquid outlet is provided with a valve.
Optionally, the first conveyor belt and the second conveyor belt are made of metal mesh; and a sewage draining outlet is arranged below the side wall of the cleaning chamber.
Optionally, the cleaning device further comprises an air cylinder, the air cylinder is mounted at the top of the cleaning chamber, and a stirring rod is mounted on a telescopic rod of the air cylinder.
A method of tenderizing a food product comprising the steps of:
s1, selecting fresh meat blocks, slicing and putting into a cleaning room for cleaning;
s2, preparing a tenderizing solution in a tenderizing chamber;
s3, transferring the cut meat blocks in the step S1 into a tenderizing solution in a tenderizing chamber for soaking and tenderizing;
s4, draining the tenderizing solution, taking out meat blocks, and then carrying out vacuum sterilization;
the tenderizing solution comprises the following raw materials in parts by weight: 10 parts of tendering enzyme and 45 parts of tendering agent, wherein the tendering agent comprises 2 parts of papain, 10 parts of edible salt, 1 part of sodium chloride, 0.9 part of calcium chloride, 20 parts of starch, 7 parts of glucose and water.
Compared with the prior art, the beneficial effects of the utility model are that:
the utility model discloses collect and wash and tenderize the function as an organic whole, can carry out tenderization to beef after rinsing beef fast and handle, beef tenderization cost is lower, tenderization is effectual.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed to be used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without inventive exercise.
Fig. 1 is an assembly schematic diagram of the device of the present invention.
Description of the figures: the device comprises a cleaning chamber 1, a first conveyor belt 2, a second conveyor belt 3, a cleaning nozzle 4, a sewage draining outlet 5, a tenderizing chamber 6, a feeding inlet 7, a filter screen 8, a tenderizing liquid discharging outlet 9, a valve 10, an air cylinder 11 and a stirring rod 12;
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only some embodiments of the present invention, but not all embodiments. Based on the embodiments in the present invention, all other embodiments obtained by a person skilled in the art without creative work belong to the protection scope of the present invention.
The terms "first," "second," and the like in the description and in the claims, as well as in the drawings, if any, are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It will be appreciated that the data so used may be interchanged under appropriate circumstances such that the embodiments described herein may be practiced otherwise than as specifically illustrated or described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
Example one
Referring to fig. 1, in an embodiment of the present invention, a method for tenderizing food includes the following steps:
s1, selecting fresh meat blocks, slicing and putting into a cleaning room for cleaning; the utility model takes beef cattle as an example for explanation;
s2, preparing a tenderizing solution in a tenderizing chamber;
s3, conveying the beef cut in the step S1 into a tenderizing solution in a tenderizing chamber for soaking and tenderizing; preferably, the soaking time is 20-60 minutes; the soaking aims at removing redundant grease of the beef slices, and the main aim is to tenderize fibers in the beef, so that the beef has smooth and chewy mouthfeel after being cooked;
s4, draining the tenderizing solution, taking out the beef, and then carrying out vacuum sterilization.
The tenderizing solution comprises the following raw materials in parts by weight: 5-15 parts of tendering enzyme and 40-50 parts of tendering agent, wherein the tendering agent comprises 1-3 parts of papain or bromelain, 5-15 parts of edible salt, 0.5-2 parts of sodium chloride, 0.8-1 part of calcium chloride, 10-30 parts of starch, 2-10 parts of glucose and water. The papain is a component extracted from natural plants, and is harmless to human bodies;
the tenderizing solution also comprises 1 part of lemon juice, the lemon juice can remove greasy taste in meat, and the lemon juice can increase the flavor of beef due to the action of high vitamin C, so that the beef has better taste;
a tenderizing device for food comprises a cleaning chamber 1 with an inlet, wherein a first conveyor belt 2 and a second conveyor belt 3 which are staggered are arranged in the cleaning chamber 1, and the first conveyor belt 2 is positioned above the second conveyor belt 3; the first conveyor belt 2 and the second conveyor belt 3 are arranged in an inclined structure; the high point of the first conveyor belt 2 is positioned at the opening position of the cleaning chamber 1, the beef slices are conveyed on the first conveyor belt 2, the high point of the second conveyor belt 3 is positioned below the low point of the first conveyor belt 2, and one end of the low point of the second conveyor belt 3 extends out of the side surface of the cleaning chamber;
when the beef slices travel through the first conveyor 2 to the low point of the first conveyor, the beef on the first conveyor 2 will fall on the second conveyor 3.
A plurality of cleaning nozzles 4 are respectively arranged at the top and the side wall in the cleaning chamber 1, and when beef slices are conveyed on the first conveying belt 2 and the second conveying belt 3, the beef slices are cleaned by spraying water through the cleaning nozzles 4.
Preferably, the included angle a between the first conveyor belt 2 and the horizontal plane is 30-60 degrees, so that the slope of the first conveyor belt 2 is steep, beef slices can fall on the second conveyor belt 3 under the lubricating action of water flow when conveyed to the low point of the first conveyor belt 2, and the beef slices can turn over when falling on the second conveyor belt from the first conveyor belt, so that the two sides of the beef slices can be thoroughly cleaned.
In order to avoid that the beef slices do not fall off when reaching the low point of the first conveyor belt 2, a cleaning spray head which sprays water upwards is arranged near the low point of the first conveyor belt 2, and when the beef slices reach the low point of the first conveyor belt 2, an acting force for turning the beef slices is given to help the beef slices to smoothly slide onto the second conveyor belt 3;
the first conveyor belt 2 and the second conveyor belt 3 are both made of metal mesh materials, and water flow can flow to the bottom of the cleaning chamber 1. And a sewage draining outlet 5 is arranged below the side wall of the cleaning chamber 1, and sewage after cleaning can be drained through the sewage draining outlet 5.
The tenderizing chamber 6 is positioned at the bottom of the tail end of the second conveyor belt 3, a material inlet 7 is formed in the side wall 6 of the tenderizing chamber, various raw materials for preparing tenderizing liquid are guided into the tenderizing chamber 6 through the material inlet 7, and the beef slices fall into the tenderizing chamber 6 through the second conveyor belt 3 and are tenderized in the tenderizing liquid. The lower part of the tenderizing chamber is provided with a filter screen 8, the bottom of the tenderizing chamber 6 is provided with a tenderizing liquid outlet 9, and the tenderizing liquid outlet 9 is provided with a valve 10. After the beef is soaked and tenderized, the valve 10 is opened to discharge tenderizing liquid, and then the tenderized beef can be taken out.
As a preferable mode, a motor or an air cylinder 11 is installed at the top of the tenderizing chamber 6, an output shaft of the motor or an expansion rod of the air cylinder 11 is provided with a stirring rod 12, and the stirring rod 12 can stir the beef slices soaked in the tenderizing solution at regular time to ensure that the beef slices are fully contacted with the tenderizing solution;
example two
The tenderizing solution comprises the following raw materials in parts by weight: 5 parts of tendering enzyme and 40 parts of tendering agent, wherein the tendering agent comprises 1 part of papain, 5 parts of edible salt, 0.5 part of sodium chloride, 0.8 part of calcium chloride, 10 parts of starch, 2 parts of glucose and water.
EXAMPLE III
The tenderizing solution comprises the following raw materials in parts by weight: 10 parts of tendering enzyme and 45 parts of tendering agent, wherein the tendering agent comprises 2 parts of papain, 10 parts of edible salt, 1 part of sodium chloride, 0.9 part of calcium chloride, 20 parts of starch, 7 parts of glucose and water.
Example four
The tenderizing solution comprises the following raw materials in parts by weight: 15 parts of tendering enzyme and 50 parts of tendering agent, wherein the tendering agent comprises 3 parts of papain, 15 parts of edible salt, 2 parts of sodium chloride, 1 part of calcium chloride, 30 parts of starch, 10 parts of glucose and water.
It is obvious to a person skilled in the art that the invention is not restricted to details of the above-described exemplary embodiments, but that it can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (3)
1. An apparatus for tenderizing food, comprising: the cleaning device comprises a cleaning chamber, wherein a first conveyor belt and a second conveyor belt which are staggered are arranged in the cleaning chamber, the first conveyor belt is positioned above the second conveyor belt, and the low point of the first conveyor belt is positioned at the high point of the second conveyor belt; the second conveyor belt extends out of the side surface of the cleaning chamber; the top and the side wall in the cleaning chamber are respectively provided with a plurality of cleaning nozzles; meanwhile, a cleaning spray head for spraying water upwards is arranged below the low point position of the first conveyor belt;
the tenderizing chamber is positioned at the bottom of the tail end of the second conveyor belt, and a feeding port is formed in the side wall of the tenderizing chamber; the lower part of the tenderizing chamber is provided with a filter screen, the bottom of the tenderizing chamber is provided with a tenderizing liquid outlet, and the tenderizing liquid outlet is provided with a valve.
2. The tenderizing apparatus for food according to claim 1, wherein: the first conveyor belt and the second conveyor belt are made of metal mesh materials; and a sewage draining outlet is arranged below the side wall of the cleaning chamber.
3. The tenderizing apparatus for food according to claim 2, further comprising an air cylinder, wherein the top of the cleaning chamber is provided with the air cylinder, and the telescopic rod of the air cylinder is provided with the stirring rod.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2020203241231 | 2020-03-16 | ||
| CN202020324123 | 2020-03-16 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN214710174U true CN214710174U (en) | 2021-11-16 |
Family
ID=78632031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202023002509.XU Active CN214710174U (en) | 2020-03-16 | 2020-12-14 | Food tenderizing device |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN214710174U (en) |
-
2020
- 2020-12-14 CN CN202023002509.XU patent/CN214710174U/en active Active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187772A (en) | Steak processing method | |
| CN202857780U (en) | Chicken lobster food production line | |
| CN107660605B (en) | A kind of compounding preservation method of quick tenderization sea snail meat | |
| CN104172264A (en) | Spiced pork preparing method | |
| CN111194877A (en) | Food tenderizing device and method thereof | |
| CN110037254A (en) | A kind of preparation method and its device of fish bean curd | |
| CN103190651A (en) | Production line for leisure small-fish foodstuff | |
| CN103054137A (en) | Method for manufacturing dried freshwater mussel | |
| CN214710174U (en) | Food tenderizing device | |
| CN104323340A (en) | Production process of instant squid cakes | |
| CN108925916A (en) | A kind of production and processing technology of pickling pepper | |
| CN104187810A (en) | Processing method of goose meat | |
| CN209359582U (en) | Charging equipment is used in a kind of processing of chicken meal | |
| Flick et al. | Processing finfish | |
| CN106262121A (en) | The preparation method of the instant crispy slice of hami melon | |
| CN107348418B (en) | Preparation method of sour and hot ginger slices | |
| CN108208116A (en) | One kind is small-sized to cut open intestines cleaning device | |
| CN212728716U (en) | Vegetable cleaning device | |
| CN102511719A (en) | Lotus root and shrimp bran dumpling | |
| CN108813440B (en) | Squid continuous processing equipment | |
| KR101818393B1 (en) | Processing system for brown seaweed stem | |
| CN112403098A (en) | Continuous production line for fried peanuts | |
| CN205912861U (en) | Honey peach belt cleaning device | |
| CN110679968A (en) | Sweet potato peeling device | |
| CN203152427U (en) | Small-fish leisure food production line |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant |