SU991972A1 - Meat kneading device - Google Patents

Description

(54) DEVICE FOR MASSING MEAT

one

The invention relates to the meat industry, namely to devices for massaging the meat.

A device for massaging meat is known, comprising a rotatable drum with a manhole for loading and unloading a product and a suction port of the vacuum system 1.

This device does not provide the high quality of the final product and has low productivity.

The closest in technical essence to the present invention is a device for massaging meat, including a rotatable drum with blades on the inner cylindrical surface and a hatch for loading and unloading the product and the suction inlet of the vacuum system 2.

A disadvantage of the known device is the low quality of the final product.

The purpose of the invention is to improve the quality of the final product.

To achieve the goal, a device for massaging meat, including a rotatable drum with blades on

internal cylindrical surface and. a hatch for loading and unloading the product and an intake nozzle of the vacuum system, conical shells with shelves on the inner surface for gripping and lifting the product are installed on the ends of the drum, and two blades equidistant from the hatch and one from the other are placed on the cylindrical part.

In this case, the intake pipe system

10, the evacuation is made in the form of a perforated vertical pipe with a protective cylindrical cap, open at the bottom.

FIG. 1 shows a device for 5 massaging the meat, a general view; in fig. 2 shows section A-A in FIG. one; in fig. 3 shows the node I in FIG. 2; in fig. 4 — trajectories of the movement of pieces of meat during massaging; in fig. 5 - diagram of the automation device.

Claims (2)

The device for massaging the machine includes a frame 1, a drum 2 mounted on bearings 3, with conical shells 4 on the ends and shelves 5 and 6, while the planes of the shelves 5 and 6 are located in the rectangular hatch 7 for loading and unloading the product , a hermetically closed rotatable lid 8. In addition, the drum 2 has a suction port 9 and two vanes 0, the bases of which are parallel to the axis of rotation of the drum, while the vanes 10 are equidistant from the hatch and one from the other. In an advantageous embodiment, the length of the blade 10 is equal to the size of the opening of the hatch 7 parallel to it. In frame 1, the control panel is mounted, the vacuum system 12 and the drive consisting of an electric motor 13 with an electromagnetic brake, a gearbox and a chain transmission (not indicated) connecting a gearbox with a shaft 14 of the drum 2. A software device 15 with a scale of 16, control buttons, warning lights and starting equipment (not labeled) are mounted in the console 11. Software device 15 allows you to set the duration of the massage within 3-30 minutes. On the base 1, a block 17 of limit switches is installed, by means of which the drum 2 is stopped in the desired position. The vacuum system 12 is equipped with predominantly electro-magnetic valves for supplying 18 and releasing 19 vacuum, manual vacuum control valves (not indicated), and air intake 20. The air vent 20 is terminated by a pipe 9 with a perforated end 21 and a protective cap 22 open at the bottom. Due to the length of the pipe 9, its perforated end 21 is always above the level of the salt and brine. The device works as follows. In the drum 2 through the hatch 7 load m with, for example pieces of loin or brisket; brine in the amount of 15% by weight of meat is added, the lid 8 of the hatch 7 is hermetically sealed, the required time interval of the drum rotation, for example 10 minutes, is set using the software device 15 on the scale 16. The software device 15 provides for switching on the engine 13, which drives the drum 2 at rotational speed of 10 rpm, and also turns on the electromagnetic valve 18 and thereby connects the cavity of the drum 2 through the nozzle 9 to the vacuum system 12, turns off the electromagnetic valve 19, the drum cavity section from the atmosphere. Air from the cavity of the drum 2 passes through the gap between the cylindrical cap 22 and the perforated end 21 of the nozzle 9 and is discharged into the vacuum system 12. At the same time, the cap 22 prevents the brine and meat fibers from entering the nozzle 9 and thus prevents the vacuum system 12 from knowledge and provides a reliable connection of the cavity of the drum 2 with the vacuum system 12 or the atmosphere. A vacuum is created in the drum with a residual pressure level of 3–10 Pa (0.3 kgf / cm). During the rotation of the drum, pieces of meat with shelves 5 and 6, as well as blades 10, rise up and, sliding off them, fall down, moving along the paths shown in fig. 4, with the result that intensive mechanical processing, uniform mixing and massaging of the meat is ensured without destroying the structure of even the bacon raw material. At the same time, the blades 10 prevent slipping of pieces of meat relative to the inner cylindrical surface of drum 2. After 7 minutes, the software device 15 turns off the electromagnetic valve 19, thus cuts off the cavity of the drum 2 from the vacuum system 12 and turns on the electromagnetic valve 19, which provides the message cavity drum 2 with the atmosphere. After 3 minutes thereafter, the software device 15 gives a signal for stopping and locking the drum in the unloading position, which is carried out using one of the limit switches of the unit 17 and the electromagnetic brake of the engine 13. Since the pressure in the cavity of the drum 2 was compared to atmospheric, the cover 8 easy to open. At the same time, the processed product, thanks to the placement of the planes of the shelves 5 and 6 in the slot of the opening of the hatch 7, is unloaded unhindered by gravity into a previously prepared container (not shown). After unloading by pressing the corresponding button on the console 11, the drum 2 is set to the loading position. Then the cycle repeats. The device for massaging the meat of the proposed design allows improving the quality of the final product and increasing the efficiency of massing due to the intensification of mechanical processing while maintaining the structure of meat and bacon raw materials, ensuring the protection of the vacuum system from meat fiber fibers, brine, meat juice, which increases reliability the entire device. Claim 1. Device for massaging meat, including rotary drum with blades on the inner cylindrical surface and hatch for loading and unloading the product and intake nozzle of the vacuum system, characterized in that, in order to improve the quality of the final product, conical shells with shelves on the inner surface for gripping and lifting the product as well. on the cylindrical part there are two blades equidistant from the hatch and one from the other. 2. A device according to claim 1, characterized in that the suction inlet of the evacuation system is made in the form of a perforated vertical pipe with a protective cylindrical cap, open at the bottom. Sources of information taken into account in the examination 1. Authors certificate of the USSR 574198, cl. A 22 C 7/00, 1976. 2. Authors certificate of the USSR 826883, cl. A 22 C 9/00, 1979., RO (CRO | “Zh / § Ltd