RU2327353C2 - Meat tumbling device - Google Patents

Abstract

FIELD: engines and pumps.

SUBSTANCE: device incorporates a rotary drum with stimulating blades arranged on the drum inner surfaces and consisting of equal-length sections of various shape and functional purpose. The aforesaid blades are fixed of the drum inner surface by two pairs of short skids arranged nearby the drum end faces and two pairs of short skids of the stimulating blades initial and final sections. The aforesaid blades feature a sufficient clearance between their edges and the drum surface to prevent accumulation of brine and exudate above them.

EFFECT: wide processing performances of the device and provision of meat tenderisation in tumbling process.

3 cl, 15 dwg

Description

The invention relates to devices for tumbler meat at the stage of its salting and can be used in the manufacture of high-quality salted whole muscle, meat and bone and restructured products in meat processing enterprises.

A device for tumbler and tender meat (A.S. 1593599, IPC A22C 7/00. A device for massaging and tender meat, published September 23, 90, Bull. No. 35), which contains a platform mounted on a bed, a container with blades, fixed on the platform with the possibility of rotation around its longitudinal axis and equipped with a pipe for connecting to a vacuum system, a drive and a control unit. The platform is mounted for rotation around an axis located at an acute angle to the longitudinal axis of the tank, and the blades are screw-shaped and additionally equipped with tubular needles fixed on one side thereof. This installation is mainly intended for the machining of hard raw materials (beef, lamb) with a high content of connective tissue.

The design flaws are as follows:

- due to the presence of cylindrical needles on the blades, it is possible to reduce the processing efficiency due to sticking pieces of meat on them;

- narrow applicability - only for combining the ambassador by tumbling and tenderting meat raw materials with a high content of connective tissue (beef, lamb), as well as the inability to process meat and bone raw materials due to the presence of needles with fixed shape and size on the shoulder blades;

- the process of unloading of raw materials is complicated due to the possible holding of pieces of meat with needles in the unloading process.

Also known is a universal massage unit B 120/13 N / 1 (Technology of meat and meat products / L.T. Alekhina, A.S. Bolshakov, V.G. Boreskov, etc. Under the editorship of I.A. Rogov. - M. : Agropromizdat, 1988. - 576 p., - ill. - Textbooks and textbooks for students of higher educational institutions, pp. 279-280), developed by HILangen & Zonen (Netherlands), which is intended for the production of boneless salted products from various meat raw materials.

The installation consists of a welded frame, toggle and salting units, a drive, brine evacuation and supply systems, a container feeding and fixing mechanism, a set of containers and a control panel. The toggle and salting unit consists of three containers located at an angle of 120 degrees to each other, and one of them is removable. In two containers on the end surfaces there are needles 0.07-0.08 m long, equipped with a perforated spring-loaded plate for dropping pieces of meat. Moreover, the needles located on one of the end surfaces are hollow and are intended for extrusion of brine into pieces of meat, and on the other for their tendering.

The disadvantages include:

- a rather complicated design of equipment, its high metal consumption and high cost;

- the inability to process meat and bone raw materials due to the presence of needles of a fixed shape and size, and also due to the excessive intensity of processing of raw materials associated with the high height of its fall during tumbler, which can lead to delamination of muscle fibers from the bone;

- This installation is oriented for enterprises of large production capacity.

The closest in technical essence to the proposed is a device for toggle meat meat MS 20 company Inject Star, USA, having a set of removable blades of various shapes and functional purposes [Zharinov A.I., Kuznetsova O.V., Cherkashina N.A. Short courses on the basics of modern meat processing technology, organized by Protein Technologies International. Part II Whole muscle and restructured meat products. - M .: Protein Technologies International, 1997. - p.77].

This device uses the following processing modes of raw meat:

- "machining" mode. In this mode, three hollow oblique blades with an installation angle of 10-12 ^{0 are used} for “anticipatory rolling of the product”, which are mainly used for meat and bone products [Zharinov A.I., Kuznetsova O.V., Cherkashina N.A. Short courses on the basics of modern meat processing technologies organized by the Protein Technologies International company. Part II. Whole muscle and restructured meat products. - M .: Protein Technologies International, 1997. - p.77];

- "machining-mixing" mode. This mode is used for raw materials with a low content of connective tissue such as the longest back muscles of beef, pork and poultry. For its implementation, two rounded-shaped blades and one with radially arranged pins are installed in the device to intensify mixing.

The disadvantages of this installation are:

- a method of attaching blades, in which it is possible to accumulate brine and exudate (a sticky liquid-like substance formed during the salting of meat by tumbling due to dissolution of part of muscle proteins) under removable impeller blades due to the gap between the cylindrical surface of the drum and the ribs of the blades;

- narrow applicability - the provided processing modes with the proposed design parameters of the tank can be used for salting raw materials by tumbler only with a low content of connective tissue;

- for processing meat raw materials with a high content of connective tissue, the installation of additional equipment for tender is necessary.

The technical result of the invention is the expansion of the technological capabilities of devices for salting meat by tumbling, associated with the expansion of the types of processed meat raw materials (beef, horse meat, pork, poultry, etc.) with different contents of connective tissue, as well as providing, if necessary, its tendering in the process tumbler. In addition, the design of the toggle device should ensure its easy readjustment to the processing of a particular raw material, provide quick disassembly, facilitate washing and sanitation.

The problem solved by the invention is:

- in constructive solutions of the method of fastening the vanes;

- the possibility of installing the impeller blades of the existing forms (FIGS. 10, 11, 12) and the impeller blades with tendering elements proposed in this application, as well as their combination depending on the functional purpose (Tumble meat in the ambassador. / A.A. Borisenko, L.A. Borisenko, Yu.N. Nelepov, A.A. Bratsikhin. - Volgograd: SGP GU VNITI MMS and PZZh RAAS, 2001. - 144 p.);

- to improve the quality of the process of salting meat raw materials through the effective use of the toggle process with the simultaneous tendering of raw meat with shoulder blades of the proposed design (Fig.13, 14, 15).

Figure 1 shows a device for tumbler meat, front view; figure 2 is the same side view; figure 3 is a section bB in figure 1; figure 4 - callout In figure 3; figure 5 - callout G in figure 3; figure 6 is a transverse section of the drum of the toggle switch; Fig.7 is a longitudinal section of the drum of the toggle switch; in Fig.8 - leader A in Fig.6; figure 9 is a view of B; figure 10 is a profile of radial impeller blades; figure 11 is a profile of inclined vanes-motive; Fig.12 is a profile of a blade with a rounded profile; in Fig.13 - the first section of the tenderizer blade of the motive; a - front view; in - top view; in Fig.14 - the final section of the tenderizing vanes-motive; a - front view; in - top view; on Fig is a cross section of a section of a tendering propeller blade.

The device for tumbler meat (figure 1, 2, 3) contains a housing 1, a drum 2, a drive 3, a frame 4, a hatch 5 for loading and unloading the product, the handle of the latch 6, the intake pipe of the vacuum system 7, the vanes 8 with leading rolling up the product and tendering vanes 9.

The tumbler drum (FIGS. 4, 5, 6, 7, 8, 9) consists of a drum 2 made of corrosion-resistant steel, hollow motive blades 8, tenderizing motive blades 9, fixing skids 10, screw 11, studs 12 , bushings 13 and nuts 14.

The tendering driver blade (FIGS. 5, 13, 14, 15) consists of a group of needles 16, bushings 13, hairpins 12 and plate 15.

The proposed design of the device for toggle meat (figure 1, 2, 3) consists of a housing, inside of which there is a drum 2, driven by a drive 3. The housing 1 with a drive 3 is pivotally mounted on a movable frame 4. The position of the drum is set using the handle of the latch 6. On the inner surface of the drum 2 installed, depending on the type of processed meat raw materials and the content of connective tissue in it, hollow shoulder blades 8 in the form of a parabola (figure 4) for processing meat and bone raw materials, heat treatment and the implementation of which does not provide a shell; tendering needle-shaped, provided with a spring-loaded plate 15 for forced removal of raw materials from needles 16, for any type of raw meat; radial (figure 10) for processing meat pulp raw materials with a connective tissue content of up to 10%; inclined (11) with an angle of inclination to the radius of the drum 10-12 ° in the direction of rotation of the drum - for processing meat pulp with a connective tissue content of more than 10% and inclined with an angle of inclination to the radius of the drum 10-12 ° in the direction opposite to rotation drum - for processing meat and bone raw materials, heat treatment and implementation of which is carried out in the shell (Fig). On the end surface of the drum there is a hatch 5 for loading and unloading the product and an intake pipe of the evacuation system 7. The sections of the blades are fixed through the hollow bushings 13 with a stud 12, which is fixed with a nut 14. The fastening structure of the vanes is two pairs of short runners 10 installed at the ends a drum, and two pairs of short runners of the initial and final sections of the motive blade. The skids are fixed with screw 11.

The task is realized by installing on the inner surface of the drum an alternation of collapsible motive blades of various shapes and functional purposes with different angles and tendering needle motive blades, depending on the type of processed meat raw materials.

An analysis of the well-known designs of modern devices for tumbling meat raw materials showed that the geometric dimensions of the motive blades and their shape are determined by the type of processed raw materials, the content of connective tissue in it, and also the required intensity of machining. So, when salting by tumbling meat-and-bone cuts of poultry carcasses, it is recommended to use smooth rounded shelves that provide faster rolling of the product (Fig. 12), which leads to mild machining conditions, in which the probability of delamination of muscle tissue from the bone is minimized. For salting by tumbling meat raw materials with a connective tissue content of up to 6%, the use of radial impeller blades with an angle of inclination providing faster rolling of the raw materials with regulation of the number of revolutions of the tumbler drum is recommended. When tumbling raw materials with connective tissue contents of more than 6%, the use of radial impeller blades with preliminary tenderness of meat raw materials is recommended to improve the organoleptic characteristics of finished products and speed up the process of salting raw materials during tumbler.

Thus, the possibility of installing various-shaped vanes in the tumbler drum in combination with tendering elements allows it to be used for salting by tumbler and tendering of any type of raw material with different connective tissue contents. In addition, the combination of the tender process of meat raw materials with its tumbler will reduce the number of pieces of equipment in the production line of salted meat products (there is no need to install an additional tender), and therefore, reduce the occupied production area, increase the profitability of the line and reduce the cost of finished products.

The proposed mechanism for fixing the motive blades (Fig.6, 7, 8, 9, 13, 14, 15) is simple to manufacture and the method of installing it in the tumbler drum, and therefore, can be used in existing industrial installations for tumblers for placement in them additional impeller blades of the proposed design or use them instead of existing ones.

The designs of the proposed impeller blades consist of sections from 100 to 300 mm long. Each section has the same type of device connecting to another section (Fig.13, 14, 15), which allows, depending on the type of raw material and the content of connective tissue in it, to combine along the length of one scapula-impeller sections of various shapes.

As an example, for processing large-sized beef with a connective tissue content of 10-12% in the drum shown in Figs. 6, 7, 8, 9, tendering blades (8) and blades with advance rolling of the product (9) are installed (installation angle 10 -12 ° to the side opposite to the rotation of the drum). Tendering blades-motive 9 (Fig.6) is made with a spring-loaded plate, which provides the dropping of lump raw materials from the needles.

Needle tendering of raw materials contributes to the appearance of additional pores and capillaries in the meat tissue, which significantly accelerates the brine filtration transfer and, therefore, reduces the duration of salting. In addition, needle tendering helps to soften the structure of muscle tissue of raw materials, improve the structural, mechanical and organoleptic characteristics of the finished product. Therefore, this allows you to expand the range of production of salted meat products due to the possible use of whole muscle and meat and bone raw materials with different contents of connective tissue.

Thus, the proposed design of the motive blades and their mechanism of fixation in the tumbler drum can be used both in the design of new designs of tumbler plants and in the modernization of existing models.

The claimed design helps to intensify and improve the quality of the process of salting meat raw materials. This is achieved by ensuring the efficient use of the toggle and tender process at the same time, which greatly expands the ability to process various types of whole muscle and meat and bone raw materials, in contrast to the prototype. This device for toggle meat in contrast to the prototype avoids the accumulation of brine and exudate under the blades due to the sufficient clearance between the base of the blades and the surface of the drum (Fig.13, 14, 15). The impeller blades are made collapsible, which facilitates sanitary maintenance and improves the operational characteristics of devices of this type.

As follows from the foregoing, the achievement of the technical result is an increase in the intensity and quality of the process of salting any kind of meat raw materials with different connective tissue contents in it due to the effective application of the process of its mechanical processing by tumbler and tendering at all stages of the mechanical processing of meat is provided only with strict inextricable and interconnected the implementation of all the essential features of the claimed device.

Claims (3)

1. A device for toggle meat, characterized in that it includes a rotatable drum containing on the inner cylindrical surface of the scapula-impellers, a hatch for loading and unloading the product and the intake pipe of the evacuation system, each impeller is made with the possibility of combining it the length of the detachably connected sections of various shapes, the shape and combination of sections being determined by the type of processed raw materials, and the length of the sections is 100-300 mm. 2. The device according to claim 1, characterized in that two pairs of short runners mounted at the ends of the cylindrical part of the drum, and two pairs of runners in the initial and final sections of the blade vanes are used for attaching the impeller blades. 3. The device according to claim 1, characterized in that for the assembly of sections along the length of the impeller vanes, hollow bushings and studs are provided.

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