JP3630371B2 - Massage tank - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a massage tank used in a massage treatment process during ham production.
[0002]
[Prior art]
In order to massage the raw meat into which the pickle liquid has been injected and simultaneously disperse and infiltrate the pickle liquid, the opening of the massage tank containing the raw meat is sealed with a lid, and the massage tank is laid sideways. There are a tank system that supports and rotates in a shape (see, for example, Patent Document 1), and a drum system that rotates the rotating drum by putting raw meat into a rotating drum dedicated to massage. The former is suitable for manufacturing a small lot of ham, and the latter is suitable for efficiently mass-producing ham. In connection with the present invention, the massage tank shown in FIG. 5 is commercially available (Higashimotokikai / Rotary Massage RVF Series). The massage tank 40 is composed of a cylindrical container having an open upper surface, and three stirring blades 41 are provided on the inner surface of the tank. The raw meat can be massaged by the rotating action of the massage tank 40 and the stirring action by the stirring blade 41.
[0003]
[Patent Document 1]
Japanese Patent Publication No. 8-22202 (paragraph number 0013, FIG. 1)
[0004]
[Problems to be solved by the invention]
The agitating blade 41 is provided only on the inner surface of the straight cylindrical wall 42 of the massage tank 40, and the lower end 43 of the blade is separated from the tank bottom wall 44. Further, the inclination angle β with respect to the center axis of the tank is small, and the spacing between the stirring blades 41 on the inner peripheral surface of the tank is large. Therefore, when the massage tank 40 is turned sideways and rotated, it is difficult to reliably feed the raw meat to the tank bottom wall 44 side with the stirring blade 41, and not only a sufficient massage effect is obtained, but also the massage results vary. Prone to occur. In particular, if the amount of raw material input exceeds a certain amount, the processing results tend to vary greatly.
[0005]
The limit of the amount of raw material input is about 60% of the tank internal capacity. If this limit is exceeded, the color of each raw material will vary and the penetration and dispersion state of the pickle liquid will vary. In extreme cases, raw material meat that hardly changes from the state before processing occupies the majority, and it is also unsatisfactory that the amount of processing per processing is small. It is presumed that the three stirring blades 41 hinder the movement of the raw meat and the raw meat cannot circulate in the tank. As described above, the conventional tank-type massage treatment method has room for improvement in that the processing ability is low, the yield is low, and the productivity is poor as a whole.
[0006]
The present inventor tried to improve the stirring blade in order to solve the above problems. Specifically, the stirring blade was formed in a spiral screw shape so that the spiral blade circulated around the tank inner surface by 360 degrees or more as viewed from the tank opening side. According to this massage tank, the raw meat could be reliably stirred, and the processing result was satisfactory. However, it created a new problem. Since the stirring blade makes one or more rounds on the inner surface of the tank, the raw material meat in the back of the tank is caught by the stirring blade, and even if the tank is inverted, a part of the raw material meat cannot be taken out. The massage tank was washed with water every time the massage treatment was completed, but it was also found that the agitating blades obstructed the cleaning process and required a lot of time and effort.
[0007]
The object of the present invention is to reliably stir the raw material meat and perform a massage process with no variation in processing results, and to reverse the massage tank to discharge all of the processed raw material meat in the tank to a work table, etc. It is to provide a massage tank that can. The purpose of this invention is to improve the processing efficiency by mass-treating a larger amount of raw meat at once, and to improve the operation rate of the massage tank by simply cleaning the inside of the tank, and the productivity of ham production as a whole It is to provide a massage tank that is beneficial to improve.
[0008]
[Means for Solving the Problems]
In the massage tank of the present invention, a stirring body 3 for stirring the raw meat is provided in a spiral shape inside the tank body 1. The stirrer 3 is continuously formed in a state of circling along the inner peripheral surface of the tank from the vicinity of the opening surface of the tank body 1 to the inner bottom of the tank. In addition, it has a feature in that a discharge region S for discharging raw material meat is secured on the inner peripheral wall of the tank between the spiral start end 9 and the spiral end 10 of the stirrer 3.
[0009]
The agitator 3 is composed of one spiral blade piece 8 continuous from the spiral start end 9 to the spiral end end 10.
[0010]
The helix angle θ of the stirring member 3 from the helix start end 9 to the helix end 10 is set within a range of 100 to 270 degrees.
[0011]
[Effects of the invention]
In the massage tank according to the present invention, since the stirring body 3 is continuously formed in the state of circling along the inner peripheral surface of the tank from the vicinity of the opening surface of the tank main body 1 to the inner bottom of the tank, the tank main body 1 is rotated once. The raw material meat can be captured by the stirring member 3 and can be reliably fed into the inner part of the tank. Furthermore, the raw meat can be lifted and dropped along the bottom of the tank above the space in the tank. Therefore, compared to a conventional massage tank with a three-piece stirrer blade, the raw meat contained in the tank can be massaged evenly and uniformly, and the color treatment and the treatment of uniform pickling liquid penetration and dispersion can be performed. .
[0012]
Since the stirrer 3 is provided so as to circulate along the inner peripheral surface of the tank, even when the amount of raw material meat exceeds half of the tank capacity, the raw material meat is reliably stirred and its position and posture are accurately determined. Since it is possible to change or roll and collide the meat mass and massage uniformly, the amount of processed meat per time can be increased and the efficiency of the massage process can be improved. Since the discharge region S is secured on the inner peripheral wall of the tank between the spiral start end 9 and the spiral end point 10 of the agitator 3, the tank body 1 can be reversed by operating the tank body 1 in a state where the discharge region S is the bottom surface. The raw material meat can be reliably discharged, and the raw material meat can be quickly delivered to the next process. Since there is no spiral wing piece 8 on the inner peripheral surface of the tank facing the discharge area S, there is an advantage that the tank can be easily cleaned.
[0013]
According to the stirrer 3 composed of one spiral blade piece 8 continuous from the spiral start end 9 to the spiral end point 10, the raw material meat is prevented from being caught in the middle part of the spiral blade piece 8, and the raw material meat is stored in the tank. It can be smoothly fed to the back, and the stirring action can be exhibited more reliably.
[0014]
The reason why the spiral angle θ of the stirrer 3 from the spiral start end 9 to the spiral end 10 is set within a range of 100 to 270 degrees is that when the spiral angle θ is less than 100 degrees, the inclination angle α of the spiral blade piece 8 is As a result, the component force for pushing the raw meat toward the back of the tank is reduced, and a sufficient feeding action is difficult to obtain, resulting in an insufficient stirring action. Even if it sees a processing result, it will be easy to produce dispersion | variation in color development, the penetration of a pickle liquid, and a dispersion state by each raw material meat. When the spiral angle θ exceeds 270 degrees, the circumferential length of the discharge region S becomes small, and when the tank body 1 is turned over to take out the raw meat, a part of the raw meat is caught by the stirring member 3 and cannot be discharged. Sometimes. The lower limit of the more preferable spiral angle θ of the stirring member 3 is 180 degrees, and the more preferable range of the spiral angle θ is 200 to 250 degrees.
[0015]
【Example】
1 to 4 show an embodiment of a massage tank according to the present invention. 1 and 2, the massage tank includes a cylindrical tank body 1 having an open top surface, a total of four casters 2 fixed to the front and rear and left and right of the bottom 5 of the tank body 1, and an inner wall of the tank body 1. It comprises with the helical stirring body 3 arrange | positioned along.
[0016]
The tank body 1 is formed by integrally welding a straight cylindrical container main part 4 and a dome-shaped bottom part 5 that closes the bottom opening of the container main part 4, and the whole is made of a stainless steel plate material. It is. A flange 6 is formed at the opening edge of the container main portion 4. The tank body 1 has an internal volume of 600 liters and an opening diameter of 1000 mm.
[0017]
The stirrer 3 is composed of a single spiral blade 8 made of a stainless steel plate, and its spiral start end 9 is located in the vicinity of the opening surface of the tank body 1 and the spiral end 10 reaches the bottom of the tank. The spiral blade piece 8 is continuously formed in a state where it circulates at least half a circumference of the tank inner peripheral surface when the inside of the tank body 1 is viewed from the opening surface side. Specifically, the spiral angle θ between the spiral start end 9 and the spiral end 10 is set to 240 degrees, and the discharge for facilitating the discharge of the raw meat on the inner peripheral wall of the tank between the spiral start end 9 and the spiral end 10 Area S was secured (see FIG. 2). The inclination angle α of the spiral blade piece 8 with respect to the tank central axis was 60 degrees, and the projecting dimension of the spiral blade piece 8 from the tank inner peripheral surface was 150 mm.
[0018]
The massage tank is loaded in the massage device shown in FIGS. 3 and 4 and is rotated to massage the raw meat stored in the tank. The massage device includes a base 15, a tank frame 16 that supports the massage tank, a tilting mechanism that rotates the tank frame 16 around the shaft 17, a drive mechanism that rotates the massage tank, and a tank body 1. The tank cover 18 is configured to hermetically close the opening surface.
[0019]
The tilting mechanism is provided on the base 15. The motor 20 can be rotated forward and backward, the screw shaft 21 is rotationally driven by the motor 20, the female screw block 22 meshing with the screw shaft 21, the female screw block 22, and the tank frame 16. And a guide frame 24 for slidingly guiding the female screw block 22 and the like. For example, when the motor 20 is driven from the state shown in FIG. 3 and the female screw block 22 is moved to the side closer to the motor 20, the tank frame 16 gradually rises and the bottom wall of the tank frame 16 is floored as shown in FIG. Can be installed on the surface. By separating the tank lid 18 from the tank body 1 in this state, the massage tank can be lowered from the tank frame 16.
[0020]
The drive mechanism is provided in the tank frame 16 and includes four drive rollers 26 that receive the peripheral surface of the tank body 1 and two drive rollers 26 that are located on the same side of the tank peripheral surface via a shaft 27. It is composed of two motors 28 that can be rotated at the same time and can be rotated forward and backward. By rotating the motors 28 at the same time, the tank body 1 can be driven to rotate forward or reversely.
[0021]
The tank lid 18 is attached to an auxiliary frame 30 provided on the tank frame 16, and the opening surface of the tank body 1 can be sealed or opened by rotating the handle 31. The shaft 32 that supports the tank lid 18 is provided with a bearing that cuts off rotational power between the handle 31 and the tank lid 18 and an exhaust passage, and air in the tank can be discharged through the exhaust passage. Reference numeral 33 denotes a connection port of the exhaust passage. The massage tank lowered from the tank frame 16 can be reversed by a reversing device (not shown) to discharge the raw meat stored in the tank to the work table. In this case, the discharge area S is placed on the lower surface side of the tank. Position and reverse.
[0022]
According to the massage tank configured as described above, when the tank main body 1 is driven to rotate, the raw material meat stored in the tank can be reliably fed into the interior by the spiral blade piece 8. Specifically, the spiral end 10 reaches the bottom of the tank, and the component force for pushing the raw meat toward the back of the tank can be increased by the amount of the inclination angle α of the spiral blade piece 8 so that the raw meat is stored in the tank. It can be reliably sent to the inside. Furthermore, the raw meat can be lifted and dropped along the bottom of the tank and above the space in the tank, and the massage process can be performed uniformly. Incidentally, in the case of the massage tank described in the above embodiment, even if the input amount of raw material meat reaches 80% of the capacity of the tank, the massage process can be performed reliably, that is, per time It has been confirmed that the processing amount of can be increased.
[0023]
In addition to the above-described embodiment, the stirring member 3 can be formed of a bar material in addition to the plate material. If necessary, the stirrer 3 can be obtained by arranging a plurality of spiral blade pieces 8 in a row at small intervals. By covering the free end of the spiral blade piece 8 with a plastic strip, it is possible to prevent the raw meat from being torn at the free end of the spiral blade piece 8. A group of liquid passages can be formed on the wall surface of the spiral blade piece 8.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view taken along line AA in FIG. 2 showing the entire structure of a stirring blade.
FIG. 2 is a plan view and a longitudinal front view of a massage tank.
FIG. 3 is a front view of the massage device with the tank frame tilted.
FIG. 4 is a front view of the massage device in a state where a tank frame is raised.
FIG. 5 is a plan view and a longitudinal front view of a conventional massage tank.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Tank main body 3 Stirring pair 8 Spiral blade piece 9 Spiral start end 10 Spiral end S Release area (theta) Spiral angle

Claims (3)

Inside the tank body 1, a stirring body 3 for stirring the raw material meat is provided in a spiral shape,
The stirrer 3 is continuously formed in a state of circling along the inner peripheral surface of the tank from the vicinity of the opening surface of the tank body 1 to the inner bottom of the tank,
A massage tank characterized in that a discharge region S for discharging raw material meat is secured on a tank inner peripheral wall between a spiral start end 9 and a spiral end end 10 of the stirring body 3. The massage tank according to claim 1, wherein the stirring body (3) is composed of one spiral blade piece (8) continuous from the spiral start end (9) to the spiral end point (10). The massage tank according to claim 1 or 2, wherein a spiral angle θ of the stirring member 3 from the spiral start end 9 to the spiral end 10 is set in a range of 100 to 270 degrees.

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