RU2337757C1 - Method for foods atomisation - Google Patents

Abstract

FIELD: food technology.

SUBSTANCE: method for foods atomisation involves raw material feed by rotating bowl, chopping of material particles in three stages by chopper consisting of crescent-shaped knife set fixed in knife head, and discharge of stuffing. Particle chopping is performed in turn by three sets of knives of various types, fixed in knife head in a certain sequence, namely, each next knife set features smaller crescent curve and cutting edge length. All particle chopping stages are performed simultaneously over one bowl turn, the bowl rotating at angular velocity of 0.5-4.5 rpm.

EFFECT: reduced duration of chopping process; improved quality of finished production, reduced energy cost.

3 dwg

Description

The invention relates to the food industry, and in particular to methods of fine grinding of meat, fish, vegetable and other products in the processing industries.

A known method of fine grinding of minced meat in a batch cutter with the help of fast-rotating sickle-shaped knives, installed complete on the drive shaft. Includes several knives. The supply and removal of raw materials to the grinding zone is carried out by rotating the bowl filled with meat raw materials (see A. Peleev "Technological equipment of the meat industry enterprises", - M .: Publishing House "Food Industry", 1971, third edition, p.306 , fig. 150).

The disadvantage of this method is that the whole process of grinding raw materials is carried out with one type of knife, with the same configurations of the cutting edges installed in the cutter head of the drive shaft. The grinding process consists of three stages, passing sequentially one into another. The initial stage - the crushed mass of raw materials consists of large pieces; intermediate - pieces of raw materials have not yet reached the specified grinding; the final stage when the specified degree of grinding of minced meat is achieved. Hence, the use of identical knives designed for any one grinding step inevitably leads to an increase in the duration of the grinding process at other stages, as well as to an increase in the number of revolutions made by the bowl. To reduce the duration of the process resort to an increase in the speed of rotation of the knives. This entails additional energy costs, heating the minced meat and the danger of its recutting, which significantly reduces the quality of the finished product.

The objective of the invention is to reduce the duration of the cutting process, improving the quality of the finished product, as well as reducing energy costs.

This task is achieved by the fact that in the method of fine grinding of food products, which provides for the supply of raw materials by rotating the bowl, cutting its particles in three stages with a cutting tool consisting of a set of sickle-shaped knives fixed in a knife head, and removing the stuffing, cutting the particles one by one by three sets of knives of different types, fixed with a certain sequence in the knife head, when passing crushed raw materials from one set to another, the magnitude of the crescent curvature and the length of the cut the edges of the knives are reduced, while all the steps of cutting particles are carried out simultaneously for one revolution of the bowl, which is rotated with an angular speed in the range of 0.5-1.5 rpm.

The figure 1 shows a schematic General view of the cutter; figure 2 is a top view of a knife head; figure 3 - types of cutter knives mounted sequentially in the knife head.

The method of fine grinding of food products is as follows. Raw meat or minced meat is loaded into the bowl 1 of the cutter and served by rotating the bowl 1 to the cutting tool (see Figure 1).

The cutting tool consists of three sets of 2, 3, 4 (see Figure 2) knives of different types, mounted sequentially in the knife head 5. The knife head 5 is mounted on the shaft of the cutter rotating at an angular speed of 3000 rpm. Each set includes, for example, two knives of the same configuration, which have the same sickle-shaped curvature and length of the cutting edge. The initial grinding process is the cutting of large particles of raw materials with knives installed in set 2. Raw materials include both muscle and various types of connective tissue.

Particles of muscle and connective tissue have different strength characteristics. The greatest resistance to cutting is provided by connective tissue. In order to effectively overcome the resistance of connective tissue, it is necessary to carry out cutting with sliding. To do this, set 2 set the type of knives having the greatest sickle-shaped curvature and the longest cutting edge (see Fig. 3a). This type of knife has a pronounced tangential component of resistance to cutting, which ensures the displacement of raw materials along the blade of the knife, creating a sliding cutting of particles. At the same time, their configuration has a maximum lateral surface area rubbing against raw materials, which can cause undesirable heating of minced meat. However, at the first or initial stage of grinding, the heating of the meat from friction is insignificant, because the bulk of the raw material does not yet have adhesive properties (stickiness). After passing the raw materials through the knives of set 2, the second stage of grinding with knives of set 3 begins.

The crushed particles are smaller. The mass of raw materials begins to acquire adhesive properties (stickiness), friction on the side surfaces of knives increases. Therefore, a different kind of knives is installed in set 3 (see Fig. 3c), having a smaller sickle-shaped curvature and a shorter cutting edge length, respectively, their side surface area is significantly reduced. At the same time, the knives installed in set 3 retain the effect of cutting with a slip, since the particles have decreased, but they still have significant dimensions. After passing the raw materials through the knives of set 3, the particles become even finer, however, the necessary degree of grinding in the second stage has not yet been achieved.

The third final stage comes when the particles pass through the knives installed in set 4. The mass of the raw material acquires pronounced adhesive properties, the friction force on the side surfaces of the knives increases significantly. Based on this, the following type of knives is installed in set 4 (see Fig. 3c). These knives have a minimum crescent curvature and length of the cutting edge, as well as the smallest side surface area. For this kind of knives, the normal component of resistance to cutting already prevails, which creates not cutting, but cutting cutting of particles. This is due to the fact that in the emulsified medium obtained, small particles acquire significant mobility and begin to fall off the cutting edge of the above knives.

At this stage, a predetermined minimum particle size is achieved, resulting in the formation of a polydisperse food system, which can be called a "food emulsion".

Having combined the three stages of grinding meat raw materials, the whole process of chopping is carried out in one revolution of the bowl 1. The frequency of rotation of the bowl 1 lies in the range of 0.5-1.5 rpm. A rotation of 0.5 rpm is used to grind low-quality meat raw materials, where a significant number of different types of connective tissue are present. The accelerated rotation of the bowl to 1.5 rpm is intended for grinding high-quality meat raw materials, where the connective tissue is practically absent or in small quantities.

After the cutting process is over, the minced meat is unloaded, and the bowl 1 is filled with the next portion of meat raw materials and the fine grinding process is repeated.

Thus, the installation of knives of different types and configurations in the cutter’s cutter head made it possible to combine all stages of grinding raw meat in one revolution of the bowl, significantly reducing the duration of the cutting process. The reduction in the area of the side surfaces of the knives led to a decrease in the friction forces during grinding and a decrease in the level of heating of the meat, improving the quality of the finished product. Reducing the cutting time significantly reduces the energy costs associated with the process of fine grinding of food products, which allows us to translate the invention into the category of energy-saving technologies.

Claims (1)

A method of fine grinding food products, involving the supply of raw materials by rotating the bowl, cutting its particles in three stages with a cutting tool consisting of a set of sickle-shaped knives fixed in a knife head, and forcemeat removal, characterized in that the particles are cut in turn by three sets of different knives types fixed with a certain sequence in the knife head, namely, when passing crushed raw materials from one set to another, the magnitude of the sickle curvature and the length of the cutting edge and knives are reduced, while all stages of cutting particles are carried out simultaneously for one revolution of the bowl, which is rotated with an angular speed in the range of 0.5 ÷ 1.5 rpm

Images