RU192450U1 - DEVICE FOR TENDERIZATION IN A LIQUID ENVIRONMENT - Google Patents

Abstract

The utility model relates to devices for the mechanical preparation of meat, large-sized and portioned semi-finished products for heat treatment. The technical objective of the useful model is to reduce the duration of tenderness of large-sized semi-finished products in a liquid medium while improving the quality of the process. The technical problem is solved due to the fact that the device for tendering in liquid medium containing a transformer, rectifier bridge, storage capacitor, case, wire, ground wire, switch, excellent which consists in the fact that the wire is fixedly fixed on the electrode, rigidly fixed on the spark gap, fixed on the rod to the bottom of the chamber, of stainless steel of rectangular shape and connected through a wire passing inside the conductor with a pulse current generator, a transformer, with a capacitor bank, a rectifier, fasteners fixed in the housing, on the outside of which a timer and a switch are fixed, and also at a height of 150 mm from the bottom on the inside of the wall, the fasteners are rigidly fixed, in the groove oh which grille is attached.

Description

The utility model relates to devices for the mechanical preparation of meat, lump and portioned semi-finished products for heat treatment.

A device for beating meat semi-finished products in a limited space (RF Patent 183819, Mobile device for beating meat semi-finished products in a limited space) [1], which allows loosening intermuscular connective tissue and tendons in the structure of a meat semi-finished product. It consists of a transformer, a rectifier bridge, a storage capacitor, a housing, a wire, a ground wire, a switch, a block housing. The disadvantages of this device is that it does not allow for the tendering of large-sized meat semi-finished products weighing m = 1500-2000,

The technical task of the utility model is to reduce the duration of tendering of large-sized semi-finished products in a liquid medium while improving the quality of the process.

The technical problem is solved due to the fact that the device for the tendering of meat products in a liquid medium is characterized by the fact that it has a housing in which a transformer is placed connected in an electric circuit to a pulse current generator that ensures the production of high-voltage discharges in a liquid medium, a capacitor bank, a rectifier and charging resistance, a timer and a switch fixed in the wall of the housing, as well as a chamber made of a rectangular shape made of stainless steel, in which a semi-finished product is inserted into the liquid medium, while a conductor is rigidly fixed inside the chamber, inside of which there is a wire that provides a connection between the arrester and the pulse current generator, an electrode is fixed on the outer side of the arrester, which can be fixed on its upper part of the wire, and the arrester is rigidly fixed to the rod at a height of 50-70 mm from the bottom of the chamber, and a fastener is installed on the inner wall of the chamber, in the grooves of which a grill for the semi-finished product is fixed.

In FIG. 1 shows a diagram of the operation of the device, where it is indicated: pos. 1 - transformer; pos. 2 - capacitor bank; pos. 3 - rectifier; pos. 4 - charging resistance; pos. 5 - contactor; pos. 6 - camera; pos. 7 - semi-finished product; pos. 8 - lattice; pos. 9 - wire; pos. 10 - electrode; pos. 11 - liquid medium; pos. 12 - arrester; pos. 13 - insulator; pos. 14 - grounding.

In FIG. 2 shows the appearance of a device for tendering in a liquid medium: pos. 15 - fasteners; pos. 16 - conductor; pos. 17 - an electric wire; pos. 18 - loop; pos. 19 - timer; pos. 20 - switch; pos. 21 - pulse current generator; pos. 22 - a place for storing wires; pos. 23 - door.

A device for the tenderness of semi-finished meat products in a liquid medium consists of a transformer (1) (as an option, high voltage, voltage up to 40,000 Volts) connected in an electric circuit (not shown in FIG.) With a pulse voltage generator (22) (as an option, EHU electro-hydraulic installation -M), ensuring the production of high-voltage discharges in a liquid medium (11) (as an option, brine), as well as with a capacitor bank (2), a rectifier (3), charging resistance (4), fixed in the housing, a timer (19) and switch (20) fixed in Tenke body. Inside the chamber (6) (as an option - stainless steel in the form of a square with a volume of 0.4 m, 3 mm thick, the height of the side wall is 400 mm) the conductor (16) is rigidly fixed (as an option in stainless steel, in the shape of a rectangle), inside which has a wire (not shown in FIG.), providing a connection between the spark gap (12) and the pulse current generator (22). On the outer side of the discharge contact (12), an electrode (10) (as an option, two) is rigidly fixed (by a welding seam), made with the possibility of fixing its upper part of the wire (9) (as an option, which burns out during the tender process, is placed at a distance of 100 mm from the bottom). The spark gap (12) is rigidly (welded) fixed to the rod (not shown in FIG) at a height of 50-70 mm from the bottom of the chamber (6). The fastener (15) (four, in the shape of a corner, as an option) is fixed on one side (welding seam) to the inner wall of the chamber (6), and a grill (8) is mounted in its grooves, on which the semi-finished product (7) is immersed in liquid medium (11). Semi-finished product (7) (as an option, lumpy meat, weighing m = 1500-2000 g).

A device for the tendering of semi-finished meat products in a liquid medium works as follows, the semi-finished product (7) is fixed on the grill (8). Liquid medium (11) (as an option, brine) is poured into the chamber (6) to a height of 350-360 mm. The electric wire (17) is fixed in the source of electricity. The timer (19) is set for the required time, depending on the variety and category of the meat product (7). Pressing the switch (20) puts the device into operation. High voltage pulses are fed to the electrode (10), discharges are generated through the wire (9) to the liquid medium, as a result of which they propagate to the grating (8) and to the semi-finished product (7), inside which they lose their energy (L. Yutkin. . "New in the electrophysical and electrochemical processing of materials" M, L, Mechanical Engineering, 1966. 112 pp., Yutkin LA Electro-hydraulic effect and its application in industry. - M.: "Mechanical Engineering". - 1986) [2, 3]. This ensures the occurrence of mechanical shock, which softens primarily tendons and films that provide intense resistance, and to a sufficient degree flesh, and also significantly accelerates the penetration of brine into meat tissues (connective and adjacent bone) and reduces the duration of salting. The use of a blown wire (9) provides a strictly defined current and spark power in a liquid medium in which salts and spices are dissolved at different concentrations.

The softening of the intermuscular connective tissue and tendons of the semi-finished product structure (7) occurs under the influence of a controlled, in accordance with the stiffness of the meat, pulse-discharge shock generated in a liquid medium. Discharge-pulse processing allows you to deform the hard fibers of the structure of the meat product (7). Moreover, the tensile strength depends on the resistance of the fibers, which is proportional to this resistance. That is, stiff tendon fibers will receive more energy to break them, which dramatically changes the distribution of effort, compared to traditional processing (with a hammer or other devices) (Abdurakhmanov E.F.Technical development of accelerating the tendering and salting of meat semi-finished products / Polzunovsky Bulletin. 2018. No. 4. P. 31-36. CyberLenink: https: // cyberlenink: a.ru/article/n/perspektivnye-tehnologii-i-ustroystva-dlya-prigotovleniya-myasnyh-polufabrikatov. Shestakov SD and other Technology and equipment for the processing of food environments using cavitation disintegration (study guide) .- St. P Petersburg: GIORD, 2013.) [4, 5, 6].

The pulsed supply of energy to whole muscle semi-finished products (7) invokes not only quantitative (saturated with brine, increasing mass and volume), but also qualitative changes in the processes. There is an instant shift of meat muscles to a distance of 8 mm, there is a rupture of collagen fibers, cartilage, as well as cellular loosening and softening of the structure of meat, which significantly speeds up the processing of raw meat and its tendering.

The accumulation of energy and its instantaneous release through an electric discharge allows one to achieve high values of instantaneous power and to intensify chemical-technological processes. Impact fluid movements that occur during the development and collapse of cavitation cavities provide for the destructuring and plastic deformation of the layers of meat placed near the discharge zone. It is known that powerful ultrasonic vibrations accompanying the discharge-pulse effect additionally disperse the muscles, which become very fragile at such a high wave speed. This causes resonant destruction of large objects into separate constituent parts; intensive chemical processes of synthesis and rupture of sorption and chemical bonds are carried out.

The experimental studies made it possible to establish that the pressure of the shock wave force should be regulated from 0.18-0.42 MPa⋅ for a duration of τ = 0.08-0.15 s, which is sufficient for the destruction of intercellular bonds of muscles and tendons. The tensile strength of muscles with a sharp dynamic impact of the load is 2 times lower than with static exposure. This pressure is sufficient for a sharp increase in energy in the cartilage and tendons when processed in a liquid medium, which is not observed with the traditional tendering of semi-finished meat products.

Thus, the device for the tendering of meat semi-finished products in a liquid medium is new and reduces the duration of softening of the structure of large-sized semi-finished products in a liquid medium. The device is a promising technological equipment that can reduce energy and time costs, improve the taste of ready-made meat dishes and preserve meat juice and nutrients of the feedstock.

Literature:

1. RF patent 183819, A mobile device for beef meat semi-finished products in a limited space / Romanchikov SA, Abdurakhmanov E.F. patent holder BAMTO, No. 2017145196, prior. 12/21/2017, publ. 10/04/2018 - 178 p.

2. Yutkin L.A. "New in the electrophysical and electrochemical processing of materials" M, L, Mechanical Engineering, 1966. 112 p.,

3. Yutkin L.A. Electro-hydraulic effect and its application in industry. -M .: "Engineering". - 1986.

4. Abdurakhmanov E.F. Technical development of accelerating the tendering and salting of meat semi-finished products / Polzunovsky Bulletin. 2018. No4. S. 31-36.

5. CyberLeninka: https://cyberleninka.ru/article/n/perspektivnye-tehnologii-i-ustroystva-dlya-prigotovleniya-myasnyh-polufabrikatov.

6. Shestakov S.D. et al. Technology and equipment for processing food media using cavitation disintegration (study guide). - St. Petersburg: GIORD, 2013.

Claims (1)

A device for the tenderness of semi-finished meat products in a liquid medium, characterized in that it has a housing in which a transformer is placed, connected in an electric circuit to a pulse current generator, which ensures the production of high-voltage discharges in a liquid medium, a capacitor bank, a rectifier and charging resistance, fixed in the wall a timer and a switch, as well as a rectangular chamber made of stainless steel, in which a semi-finished product immersed in a liquid medium is placed on the grate, this, a conductor is rigidly fixed inside the chamber, inside of which there is a wire that provides a connection between the arrester and the pulse current generator, an electrode is fixed on the outer side of the arrester that can be fixed on its upper part of the wire, and the arrester is rigidly fixed to the rod at a height of 50-70 mm from the bottom of the chamber, and on the inner wall of the chamber a mounting element is installed, in the grooves of which a lattice for the semi-finished product is fixed.

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