WO2006104423A2

WO2006104423A2 - Meat grinding method, meat hasher (2 variants), meat hasher cutting unit, hashed meat separator (2 variants) and a cutting pair (2 variants) for a meat hasher

Info

Publication number: WO2006104423A2
Application number: PCT/RU2006/000142
Authority: WO
Inventors: Eduard Fedorovich Syrovatsky
Original assignee: Eduard Fedorovich Syrovatsky
Priority date: 2005-03-28
Filing date: 2006-03-27
Publication date: 2006-10-05
Also published as: RU2005108458A; WO2006104423A3

Abstract

The invention relates to methods for processing a food raw material in the meat, poultry and fish food industry. The inventive method consists in supplying grindable product from an adjacent direct-flow chamber to the cutting-separating grate of a meat hasher cutting unit. All processes performed on the grate interacting with a separating one-side knife, are cyclical. When each cycle is over, a meat is returned back to said direct-flow chamber and is pushed to the operation area of the blades of the knife which interfaces with an intermediate grate. On the cutting-separating grate, the meat is ground exclusively by cutting. The feeding unit of the meat hasher is provided with a feeding worm (3), receiving knife (5), receiving grate (6), shaft (8) and a second pressure worm (11). The input opening of a socket (12), which encompasses main (10) and additional (11) pressure worms, is embodied in the form of a bellmouth (13). The direct-flow chamber of the cutting unit head (14) adjacent to the cutting-separating grate is embodied such that it is shortened due to the position of the one-side knives arranged therein. The blades of each knife are placed in front of the spaces between the blades of the opposite knife. The gaps between interacting grate surfaces are excluded by the selected shapes of the wearable parts thereof.

Description

Meat grinding method, meat grinder (2 options), meat grinder cutting unit, meat separator (2 options) and meat grinder cutting pair (2 options)

Technical field

The invention relates to methods for processing food raw materials, to methods for grinding meat and other food products, as well as to devices designed to implement these methods. Preferred areas of application are mechanical engineering, as well as meat, poultry and fish processing industries of the food industry.

State of the art

There is a known (see application Xa PCT / RUOO / OOZO8, B02C 18/36, 02/01/2001) a method of grinding meat, using a special meat grinder. A pressure screw is installed in the case of this meat grinder, the blade of the exciting step of which is located in the bed of the receiving funnel. The blade of the discharge stage of the screw is covered by a sleeve, at the entrance of which an annular knife is installed. The sleeve informs the receiving funnel with the cavity of the head of the cutting unit, in which the receiving, intermediate and cutting-separating grids are placed. A clamping cross is adjacent to the cutting-separating grid. The cutting-separating grid and the crosspiece are prevented from rotating by the stationary key fixed in the keyway of the head of the cutting unit. Two single-side receiving knives, two single-sided intermediate knives and a single-sided separating knife are adjacent to the working surfaces of the gratings. The knives are mounted on the shank of the pressure screw. Distance bushings are installed between the grids, and sets of spacer bushings are clamped between the hubs of the knives. Each of these kits includes an elastic element, which is an integral part of the device for automatically pressing knives to the grids. Lattices, single-sided knives, spacers and spacers are placed with the formation of three direct-flow chambers. Cutting-separating grate, separating knife, direct-flow chamber, at the end of which they are installed, outlet channels, as well as axial and radial discharge pipes are components of the meat separator. The meat separator also includes a screw pump in the form of a miniature screw and a miniature sleeve covering it, which are installed in front of the receiving hole of the axial discharge pipe. Each of the outlet channels is formed by longitudinal recesses made in the blades of the separating knife, and the working surface of the cutting-separating lattice. Through these channels, the direct-flow chamber adjacent to the cutting-separating grate is in communication with the receiving hole of the axial, and during the operation of the meat grinder it periodically communicates with the inlet of the radial discharge pipe.

In the implementation of the known method with a blade of an exciting stage of a pressure screw, pieces of meat from a receiving funnel of a meat grinder are moved to a sleeve. An annular knife of the sleeve from the pieces of meat cut off those parts that go beyond its inlet. By the blade of the discharge stage of the pressure screw, the meat is delivered through the sleeve to the first direct-flow chamber of the head of the cutting unit. The meat to the grills from once-through chambers is served reciprocating. On the receiving and intermediate grills, the meat pieces are chopped into four parts in parts, and on the cutting-separating grill, each of the obtained pieces of meat is chopped in cycles. During the implementation of the cycles, the meat is pressed to the surface of the cutting-separating lattice and at the same time its muscle and fat tissues are pressed into its openings. Pieces of meat caught on the edges of the lattice holes with these tissues are held from moving until the blades of the separating knife approach. The cutting edges of the blades of the separating knife, interacting with the cutting elements of the grill, cut off the pieces of meat placed in its holes from pieces of meat. At the same time, those pieces of meat that are already or have not yet been connected to the cutting-separating grill are returned to the direct-flow chamber by the passing blades of the knife. New cycles of grinding pieces of meat begin with the fact that they are fed from the direct-flow chamber after the passes of the knife blades to the cutting-separating grate. Sliced bones allocated by the first stage of the meat separator, cartilage and tendon scraps are removed through a radial discharge pipe. The second stage of the separator captures the scraps of large vessels, films and structures that combine muscle cells into bundles, which are removed through an axial discharge pipe.

Those pieces of meat that are returned to the direct-flow chambers during the passage of the blades of the knives do not slide in the area of action of the blades of the opposite knives. The absence of such a technique entails the need to use a cutting unit of a meat grinder with elongated direct-flow chambers. When a meat grinder stops in a large-flow straight-through chambers, a lot of meat remains, which creates problems for enterprises that process up to two to three tons of meat per day.

The design of the well-known special meat grinder is complicated by a ring knife mounted at the inlet of the pressure screw auger, and the design of its cutting unit is spacer rings.

A disadvantage of the known separator is the low efficiency of its work. Longitudinal recesses made in the blades of the separating knife have a relatively shallow depth. This leads to clogging of the discharge channels of the separator with pieces of cartilage and tendons. The design of the meat separator in question is unnecessarily complicated: during its operation, it is necessary to simultaneously control the shut-off and control valves of two discharge pipes at once.

Known meat grinder company "K + G Weter" (see "Automatic meat grinder AW 160, Operating Instructions"). Its feed unit, including the feed and pressure augers, is complemented by a vertical shaft communicating a receiving funnel with a sleeve of the pressure auger. This design not only allows you to process large pieces of meat, but also provides increased meat pressure in the head of the cutting unit. The feed unit of the meat grinder company "K + G Weter" has a drawback: the blade of its pressure screw, interacting with the end face of the sleeve surrounding it, crushes the meat.

In the application Jte PCT / RU97 / 00379, B02C 18/30, 04.06.1998, a cutting pair of a meat grinder is described, represented by a curved protrusion of a knife blade and an annular protrusion of a grill with a working surface located at its end. Between two continuous zones of the annular protrusion of the grill are openings for the passage of meat. The other part of the cutting pair is represented by the figured protrusion of the blade of the knife, made wide extending in the peripheral direction with at least one section tapering in the same direction. In this case, the shape of the sole of the figured protrusion is linked to the configuration of the wear part of the grill. Their r connects sets of lengths of arcs /, radii p _t belonging to the sole, and the quantity ∑ /,,, character

7 = 1 grating working surface of the grill. In continuous annular zones bordering the region of location of x holes, the value of V / is 2πp, which is the circumference of a radius of radius p. . In the area of the location of the holes 7 = 1 ^J 'for meat passage, this value is the sum of the lengths of the arcs /. _{g of} radius p _g enclosed between τ openings for meat passage. The indicated functional relationship between the surfaces of the wearing parts of the grill and knife has the form of the equations l _ι = (l / 2πp) 2πp _ι , [1]

l _ι = (l / 2πp) ∑ l [2]

7 = 1 where 2πp _ι are the lengths of circles belonging to the continuous zone of the working surface of the lattice;

/ - the length of one of the bases of the soles of a figured protrusion having a radius p; 2πp is the circumference of a radius p, bounding the working surface of the grating; g

∑ L, - the lengths of the circles interrupted by the openings for the passage of meat belonging to the working 7 = 1 surface of the grill.

When deriving equations [1], [2], the assumption was made that the interacting surfaces of the cutting pair wear out only due to the implementation of friction forces. These equations make it possible to determine the shape of the sole of the blade of a knife according to a given configuration of the working surface of the grate. For gratings and knives created using these equations, the interacting surfaces are abraded evenly. There are no gaps between them, which is an undoubted advantage of the cutting pair in question. However, this cutting pair has a drawback: during operation of the grill and knife, the flatness of their interacting surfaces is violated. Their uneven wear in the radial direction is due to the fact that the shape of the soles of the curved protrusion of the blade of the knife is not adjusted taking into account the peculiarities of the interaction of the parts of the pair. So, the increase in the intensity of their abrasion in the peripheral direction was ignored. In addition, the wear of the interacting surfaces of the pair by the cutting elements of its parts has not been taken into account. The design of the considered cutting pair is not fully defined. In particular, the volumes of wear parts of the grill and knife are not specified. The shape of the frontal and posterior sections of the figured protrusion of the blade of the knife and their spatial position are also not specified.

Disclosure of invention

When creating the invention, the task was thus to change the known method of grinding meat so that it would be devoid of its inherent disadvantages. In solving this problem, there was a need to change the design of the meat grinder and its cutting unit. I also had to change the meat separator, built into the cutting unit of the meat grinder, and also improve the well-known cutting pair of the meat grinder.

A modified method of grinding meat is carried out during the operation of a special meat grinder. The meat grinder includes a feed unit with a receiving funnel, a feeding screw, a receiving knife, a receiving grill, a shaft and two pressure augers, the blades of the pumping stages of which are placed in the sleeve enclosing them. This sleeve is connected with the cavity of the head of the cutting unit, where the receiving, intermediate and cutting-separating grids are located. The grills are made with annular protrusions, between the two continuous zones of which are distributed openings for the passage of meat. Two receiving, two intermediate and separating knives are pressed to the annular protrusions of the receiving, intermediate and cutting-separating grids. All knives are made with curly protrusions on the blades. The shape of the sole of each of the figured protrusions is linked to the configuration of the adjacent working surface of the grill. The cutting unit includes a meat separator, the discharge channels of which are in communication with the receiving hole of the axial discharge pipe. When performing the meat separator in another embodiment, the discharge channels during operation of the meat grinder periodically communicate with the receiving hole of the radial discharge pipe. Carrying out the proposed method, the meat, at least to the cutting-separating grate, is fed back and forth. On this grill, muscle and fatty tissues are extracted from meat, which are crushed. At the same time, bone fragments, pieces of cartilage and tendons, scraps of large vessels, films and structures that combine muscle cells into bundles are extracted from meat. The extracted impurities from the head of the cutting unit are discharged through an axial or, alternatively, through a radial discharge pipe.

New in the proposed method of chopping meat is that the pieces of meat from the receiving funnel are fed by a feeding screw to the receiving grid, on which they are chopped into pieces in cooperation with the receiving knife. The resulting fragments of pieces of meat fall into the shaft, from where they are transferred to a sleeve, through which the discharge steps of the pressure augers move them into the cavity of the head of the cutting unit. At the same time, at least a part of the pieces of meat pushed away from the cutting-separating lattice by the blades of the separating knife is at least partially pushed into the zone of action of the blades of the opposite intermediate knife.

The proposed method of grinding meat as well as the above-described known method has several advantages, the main of which are:

- grinding meat tissue exclusively by cutting without destroying the structure of the cells, that is, without squeezing the intercellular and intracellular fluids; - automatic change in the degree of grinding of meat in exact accordance with the rigidity of its constituent tissues;

- decrease in the level of heating of minced meat by 0.5 - 0.7 ° C;

- deep layer-by-layer degassing of ground meat tissues;

- effective massaging of meat, carried out directly in the process of grinding it; - the possibility of obtaining high-quality raw smoked sausages from meat of the first and second grades;

- the ability to compensate for the loss of meat juice during the processing of thawed meat;

- eliminating the possibility of the appearance of broth and fat swelling in the production of cooked sausages;

- the possibility of using hidden meat reserves to increase by 10 - 20% the yield of sausages and frozen semi-finished products by increasing the moisture-holding capacity of meat; - the ability to increase color stability, increase shelf life and improve the organoleptic characteristics of food products by giving them a special aroma, taste, juiciness and tenderness;

The problem is solved due to the fact that a meat grinder is used, which is specially adapted to implement the proposed method of grinding meat. In the case of the meat grinder there is a receiving funnel and a feed unit, including a pressure screw with an exciting and pumping blade stages. The pumping stage of the blade of the pressure screw is placed in a sleeve, the cavity of which is in communication with the cavity of the head of the cutting unit. The cutting unit of the meat grinder is equipped with a receiving, intermediate and cutting-separating grids. Each of the grills is made with at least one annular protrusion, between the two continuous zones of which are distributed openings for the passage of meat. Two receiving knives, two intermediate knives and a separation knife are pressed to the indicated gratings. All knives have curly protrusions, the shape of the sole of each of which is associated with the configuration of the adjacent working surface of the grill. This surface and the rear sides of the blades of the separating knife form the outlet channels of the meat separator, which are in communication with the receiving hole of the axial discharge pipe. In the case of the meat separator in another embodiment, the discharge channels during operation of the meat grinder periodically communicate with the receiving hole of the radial discharge pipe.

New in the proposed meat grinder is that its feed unit is supplemented with a feeding screw, a receiving grill and a receiving knife, as well as a shaft communicating a receiving funnel with a sleeve.

New in this version of the proposed meat grinder is the fact that the feed and pressure screws of its feed unit are located at an angle to each other. New in the proposed meat grinder is also the fact that in the mine shaft and in the sleeve there is a blade for the exciting and forcing stages of an additional pressure screw.

The problem is solved also due to the fact that the meat grinder used to implement the proposed method of grinding meat is made in another way. In the case of the meat grinder there is a receiving funnel and a feed unit, including a pressure screw with an exciting and pumping blade stages. The pumping stage of the blade of the pressure screw is placed in a sleeve, the cavity of which is in communication with the cavity of the head of the cutting unit. The cutting unit of the meat grinder is equipped with a receiving, intermediate and cutting-separating grids. Each of the grills is made with at least one annular protrusion, between the two continuous zones of which are distributed openings for the passage of meat. Two receiving knives, two intermediate knives and a separation knife are pressed to the indicated gratings. All knives are made with figured protrusions, the shape of the sole of each of which is linked to the configuration of the adjacent working surface of the grill. This surface and the rear sides of the blades of the separating knife form the outlet channels of the meat separator, which are in communication with the receiving hole of the axial discharge pipe. In the case of the meat separator in another embodiment, the discharge channels during operation of the meat grinder periodically communicate with the receiving hole of the radial discharge pipe. New in the proposed meat grinder is that its feed unit is supplemented by two feeding screws, a receiving grill and a receiving knife, as well as a shaft communicating a receiving funnel with a sleeve.

New in this embodiment of the proposed meat grinder is the fact that the feed and pressure screws of its feed unit are located at an angle to each other.

New in the proposed meat grinder is also the fact that in the mine shaft and in the sleeve there is a blade for the exciting and forcing stages of an additional pressure screw. The advantage of the proposed meat grinder options is that its improved feed unit allows some of the functions of the pressure screw auger, which are associated with pumping meat into the cavity of the head of its cutting unit, to be transferred to the feeding screw (or to two feeding screws). This design feature reduces the material consumption of the feed unit, and also reduces the level of energy consumed by the meat grinder. Equipping the feed unit with a receiving grill and a receiving knife makes it possible to process large pieces of meat, which facilitates the work of tenants. The use of two pressure augers, and not one, as in the well-known meat grinder, minimizes the possibility of crushing meat on the edge of the sleeve covering these screws. In addition, this minimizes the impact of radial impact, since it is possible to cut off pieces of meat from pieces of meat that do not fit into the inlet of the sleeve.

The problem is also solved due to the fact that the well-known cutting unit of the meat grinder, designed to implement the proposed method of grinding meat, has been improved. The head of the developed cutting unit, as well as the known one, is made with a keyway in which a stationary key is fixed. The cutting unit includes at least one elastic member. The cutting unit includes two receiving knives, two intermediate knives and a separation knife, made one-sided. The knives are adjacent to the receiving, intermediate and cutting-separating grids, which are in the form of disks with keyways. The receiving grill (or, in another embodiment, the intermediate grill) is also kept from rotation by a stationary key fixed in the keyway of the head of the cutting unit. Those parts of the grills that interact with the knives during operation of the meat grinder have the form of annular protrusions, between the two continuous zones of which openings for the passage of meat are distributed. Those parts of the blades of the knives that during operation of the meat grinder interact with the grills are made in the form of curly protrusions. The shape of the sole of each of the curved protrusions of the blades of the knives is associated with the configuration of the adjacent working surface of the corresponding grating. The working surface of the cutting-separating grate and the rear sides of the blades of the separating knife form the outlet channels of the meat separator. The discharge channels are in communication with the receiving opening of the axial discharge pipe. According to another embodiment of the meat separator, the discharge channels during the operation of the meat grinder periodically communicate with the receiving hole of the radial discharge pipe.

New in the proposed cutting unit of the meat grinder is that pairs of unilateral knives adjacent to the intermediate and cutting-separating grids, as well as to the intermediate and receiving grids, are oriented in a special way relative to each other. Their blades are located opposite the gaps between the blades of opposite knives. The width of the gaps between the blades of the opposite knives exceeds the value (4, S / π) ', m, where S is the area of one of the openings for the passage of meat, made in the reception or, in the second case, in the intermediate grill. New is the fact that a hole is made in the keyway of at least the cutting-separating grate, into which the lead of the removable key is made, made with a cutout located in the zone of action of the blades of the separating knife. New in one of the variants of the proposed cutting unit is that between the receiving and intermediate grilles, instead of two single-sided knives, a combined knife is installed, the blades of which are made alternately left- and right-hand. Instead of the left- and right-hand knives installed between the intermediate and cutting-separating grids, a knife with left- and right-hand blades can also be installed. New in the proposed cutting unit is also the fact that between the receiving and intermediate grilles, instead of two single-sided knives, a double-sided knife is installed.

The proposed cutting unit of the meat grinder has several advantages. Firstly, the aforementioned mutual orientation of the single-sided knives placed between the grids allows minimizing the length of the head of the cutting unit. A short-head meat grinder is needed for small meat processing enterprises, which grind up to two to three tons of meat during the working day. It is important to note that at the same time many of the advantages that characterize the well-known method of grinding meat, involving the use of long direct-flow chambers, are retained. Secondly, the use of a removable key that has a cutout in the area of operation of the separating knife allows to significantly increase the range of its blades, which increases the meat grinder productivity by 5–7%.

The staff serving the new meat grinder does not need to periodically tighten the knives to the racks. The presence of an elastic element in the composition of the proposed cutting unit allows you to press them to each other in automatic mode. This controls the wear of grids and knives, which minimizes the iron content in food. The proposed cutting unit is easy to maintain and reliable. One of the advantages of the new cutting unit is that its cutting tool does not break when bone gets in, or when grinding frozen meat.

In addition to the above, the task is solved by changing the design of the known meat separator, which is an integral part of the cutting unit of a special meat grinder. The proposed meat separator, as well as the known one, includes a cutting-separating grate, a separating knife, and also outlet channels that are in communication with the receiving hole of the axial discharge pipe. That part of the cutting-separating grill, which is designed to interact with the separating knife, has the form of an annular protrusion, between the two continuous zones of which the openings for the passage of meat are distributed. Those parts of the blades of the separating knife that are designed to interact with the cutting-separating grate are made in the form of curly protrusions. The shape of the sole of each of these protrusions is linked to the configuration of the working surface of the cutting-separating grid.

New in the proposed meat separator is that the outlet channels are formed by the back sides of the blades of the separating knife and the working surface of the grill. In this case, the blades of the separating knife are inclined or bent in the direction opposite to the direction of its rotation. In addition to the above, the task is solved by using a meat separator, performed in another way. And this meat separator includes a cutting-separating grill, a separating knife and outlet channels. However, in this case, the discharge channels during the operation of the meat grinder periodically communicate with the receiving hole of the radial discharge pipe. That part of the cutting-separating grill, which is designed to interact with the separating knife, has the form of an annular protrusion, between the two continuous zones of which the openings for the passage of meat are distributed. Those parts of the blades of the separating knife that are designed to interact with the cutting-separating grid are made in the form of curly protrusions. The shape of the sole of these protrusions is linked to the configuration of the working surface of the cutting-separating grid. In the second variant of the proposed meat separator, the new one is also that the outlet channels are formed by the back sides of the blades of the separating knife and the working surface of the grill. However, in this case, the blades of the separating knife are tilted or bent in the direction of its rotation.

In one embodiment of the second embodiment of the proposed meat separator, the separating knife can be made with a rim in which windows are provided.

The design of the new meat separator is simplified compared to the known separator. Despite the simplifications, the new meat separator is as effective as the famous one. It allows you to:

- to carry out deep layer-by-layer degassing of the tissues of minced meat;

- significantly reduce the calcium content in food; - reduce the cost of manual labor when trimming meat;

- increase the efficiency of trapping bone fragments, scraps of cartilage and tendons by 1 - 2%;

- to isolate from the meat scraps of blood vessels, films and structures that combine muscle cells into bundles;

- receive high-quality minced meat of the highest and first grades from meat of the first and second grades, respectively; - grind and at the same time separate the uninhabited meat of pork and beef heads, beef shanks and pork shanks;

- allocate more than 99% of gross inclusions from meat separation products;

- use meat separation products for the preparation of an emulsion intended for use as a natural protein supplement in place of meat; - reduce by 3 - 5% the time of chopping minced meat in the preparation of structureless sausages;

- by 2 - 3% to reduce the loss of meat with waste.

The problem is solved also due to the fact that the well-known cutting pair has been improved, designed to equip the cutting unit of the proposed special meat grinder. One part of the new cutting pair, as well as the known one, has the form of an annular protrusion of the lattice with a working surface; located at its end. Between two continuous zones of the annular ledge of the lattice, openings for the passage of meat are distributed. Another part of the pair is represented by a curved protrusion of the blade of the knife, made expanding in the peripheral direction, with at least one section tapering in the same direction. At the same time, the shape of the sole of the figured protrusion of the blade of the knife is connected with the configuration of the working surface of the grill. They are connected by the dependence of the set of lengths of arcs inscribed in the sole of the figured protrusion, on the set of lengths of continuous and interrupted by holes for meat passage circles that characterize the configuration of the working surface of the grill.

New in the proposed cutting pair is that the generatrix of the surfaces of the frontal and posterior sections of the figured protrusion of the blade of the knife, located in planes perpendicular to the tangent to the cutting and trailing edges of its sole, have the same outlines and are located relative to the sole. The volume Fj of the figured protrusion of the blade of the knife and the volume F _{2 of the} annular protrusion of the lattice are correlated in accordance with the expression

V ₁ IV ₁ = ψ / m, where ψ is the matching coefficient determined on the basis of experimental data; t is the number of blades of the knife. In this case, the shape of the sole of the figured protrusion of the blade of the knife is determined using a pair of equations I ₁ = (ll2πp) 2πp _ι , w, l, = (l / 2πp) ∑ l _Jгl , m,

where / _; - the length of the arc of radius ρ _g belonging to the sole of the figured protrusion of the blade of the knife;

/ - the length of one of the bases of the sole of a figured protrusion having a radius p; 2πρ is the length of the circle bounding the working surface of the lattice;

2πp _; - the length of the circle located in that continuous zone of the working surface of the grating, which is bounded by a circle of radius p; τ

∑ l,, is the length of the circle of radius p _g interrupted by the openings for meat meat passage, belonging to the working surface of the grate JI; I ₍ is the length of the lattice of the j-th arc of radius p _t belonging to the working surface, enclosed between two adjacent holes for meat passage, or a pair of equations l, = (l / 2яp) 2пp _l (l + ξ £), m,

where / J (X) = l + ξ— is the correction function that equalizes the wear rate of the interacting surfaces of the pair in the peripheral direction; ξ is an empirical coefficient, or a pair of equations

/, = (/ / 2πp) 2πp _g (l - σ cos a),

where / ₂ (x) = (l- σ cosα) is a correction function that allows you to take into account the shape and position of the cutting edge of the curved protrusion of the blade of the knife relative to the base of its sole; σ is the empirical coefficient; a is the angle between the radius p _; and tangent to the line of the cutting edge of the blade of the knife at the considered th point, or a pair of equations

/, = (// 2πp) 2πp, (l + ξ ^ -) (l - σ сs а), m,

I ₁ = (l / 2πp) (∑ l) (l + ξ? L) (l -σco & a), u,

J = IP or pairs of equations l _i = {ll2πp) 2πp _i , m, l _i = (l / 2 ^) (∑ l _{J> i} ) [- ∑ (l ₊ εkoosβ) l w, j = l τ j = l where U (x) = - ∑ (l + εk cos β) is a correction function that allows one to take into account the shape and location of

denie front sections of the edges of the holes of the lattice; ε is a coefficient, the value of which lies in the range of 1.0 - 1.2, depends on the angle of inclination of the meat passage holes made in the grill; k is the empirical coefficient; β - the angle between the radius p _i and the tangent to the front section of the line kpomki / -ro aperture grilles in consideration z ^'th point, or the pair of equations

= = (7 l2yp) щ (\ + ξ &), and,

l _i = Q / 2 _I p) (tl _j i) (l + ξ? ^L ) [- ∑ (l + ekoosfl)] _> s,

M P t J = I or pairs of equations

C = (/ / 2πp) 2πp _i (l + ξ -) (l - σ cos a), m, P / ,. = (I / 2πp) (∑ I _n ) (l + ξ Щ (l - σ сs a) [~ ∑ (l + sс сs β)], m.

M 'P τ j = i

Another embodiment of a cutting pair of a meat grinder is provided. And in this case, one part of it has the form of an annular protrusion of the lattice with a working surface located at its end. Between two continuous zones of the annular ledge of the lattice are openings for the passage of meat. Another part of this embodiment of the cutting pair is also represented by a curved protrusion of the blade of the knife, made expanding in the peripheral direction, with at least one section tapering in the same direction. At the same time, the shape of the sole of the figured protrusion of the blade of the knife is linked to the configuration of the working surface of the grill. They are connected by the dependence of the set of lengths of arcs inscribed in the sole of the figured protrusion, on the set of lengths of circles that are continuous and interrupted by holes for meat passage, characterizing the configuration of the working surface of the grill. New in the second version of the proposed cutting pair is that the projections of any arc inscribed in the sole of the figured protrusion of the blade of the knife in any section parallel to the sole have the same length. Moreover, the volume V _{1 of the} figured protrusion of the blade of the knife and the volume F _{2 of the} annular protrusion of the lattice are correlated in accordance with the expression Y _γ f Y-ι - ψ I t.

Moreover, the shape of the sole of the figured protrusion of the blade of the knife is determined using a pair of equations l _i = (l / 2πp) 2πp. , m

or pairs of equations l _i = Q / 2πp) (∑ l _jJ ) (l ₊ ξf), u, or a pair of equations

I ₁ = (I l 2πp) 2πp, (l - σ cos a),

/, = (// 2πrp) (∑ / уДl-σ сs α),

J = ¹ or pairs of equations

I ₁ = [I / 2πp) 2πp, (l + ξ -) (l - σ cos α), m, P

I ₁ = Q / 2πp) {∑ I • _f ) (l + ξ ^ L) (I - σ cos α), m,

J = I P or pairs of equations

/, = (I / 2πp) 2πp,, m,

or pairs of equations

^/ , = ( ^/ / ² ^) ² ^, ( ^{1 +} ^ 4 P) '” ^“ _'

T

I ₁ = (l / 2πp) (∑ l) (l + ξ ^ -) [- ∑ (l + εkco _S β)], m, j = l ^J 'p τ j = i or pairs of equations

I ₁ = (I / 2πp) 2πp _t (l + ξ - ^) (l - σ cos a), m,

/, = (// 2 ^ o) (∑ /.,) (1 + ξ ^) (I - σ сs α) [i ∑ (l + гА сs>?)], M. J = I P T j = I

The design of the proposed cutting pair of the meat grinder is intended for use in the development of grids and knives of the new generation. When operating such grids and knives, their interacting surfaces wear out without gaps. The presence of an elastic element that is part of the cutting unit of the meat grinder, as well as a certain combination of hardness and wear resistance of the parts of the cutting pair allows you to set the optimal intensity of their wear. This creates the conditions for continuous updating of the cutting edges of the blades of knives and the edges of the holes of the grills, which ensures a consistently high quality of the resulting stuffing. The shape of the sole of the figured protrusion of the blade of the new knife is adjusted taking into account the peculiarities of the interaction of the parts of the pair. This, firstly, equalizes the abrasion intensities of the parts of the pair in the radial direction. Secondly, the wear of its interacting surfaces by the cutting elements of the grill and knife was taken into account. Thirdly, the shape of the generators of the frontal and posterior sections of the figured protrusion of the blade of the knife and their spatial position are stipulated, which ensures the industrial applicability of the developments. Fourth, the relationship between the volumes of the wearing parts of the cutting pair is specified, and this allows you to create grids and knives with the same resource. According to the applicant, the invention meets the criteria of PCT for novelty (N), as it is unknown from the prior art. The invention meets the criteria of the PCT for inventive step (IS), since it does not explicitly follow from the prior art for a specialist. The invention meets the PCT criteria for industrial applicability (IA), since it can be used in the food industry for processing meat, poultry and fish, as well as in mechanical engineering for the production of new generation meat grinders and cutting tools for them.

Brief Description of the Drawings

The invention is illustrated by drawings, where on fir.l shows a meat grinder, a longitudinal section; in FIG. 2 - the same, top view; in FIG. 3 is a top view of a meat grinder made in another embodiment; in FIG. 4 - cutting unit of a meat grinder, a longitudinal section; in FIG. 5 is a section A-A of FIG. 3 (option 1); in FIG. b - section A-A of FIG. 3 (option 2); in FIG. 7 is a section B-B of FIG. 3; in FIG. 8 - receiving grille; in FIG. 9 is the same side view; in FIG. 10 - left-side receiving knife; in FIG. 11 is the same side view; in FIG. 12 - right-sided intermediate knife; in FIG. 13 is the same side view; in FIG. 14 - an intermediate lattice; in FIG. 15 is the same side view; in FIG. 16 - left-side intermediate knife; in FIG. 17 is the same side view; in FIG. 18 - right-hand separating knife; in FIG. 19 is the same side view; in FIG. 20 - cutting-separating grid; in FIG. 21 is the same side view; in FIG. 22 - combined knife installed between the receiving and intermediate grilles, view from the side of the receiving grill; in FIG. 23 is the same side view; in FIG. 24 is the same, view from the side of the intermediate grid; in FIG. 25 - receiving knife; in FIG. 26 is the same side view; in FIG. 27 - receiving grid; on Fig is the same side view; in FIG. 29 is an image of the forces acting on the elementary area of the working surface of the grill from the side of the cutting edge of the blade of the knife, as well as the forces acting on the elementary area of the sole of the blade of the knife from the side of the front portion of the edge of the opening of the grill; in FIG. 30 is a cross-section D-D of FIG. 29; in FIG. 31 is a section L-L of FIG. 29.

The best embodiment of the invention

The proposed method of grinding meat is as follows.

Chunks of meat are loaded into the receiving funnel of a special meat grinder and a meat grinder is turned on. With the receiving knife and the receiving grill of the meat mincer feed unit, the pieces of meat are cut into pieces. At the same time, fragments of pieces of meat are obtained, the sizes of which: allow placing them in the spaces between the turns of the blades of the exciting sections of the pressure augers. Pieces of meat coming out of the openings of the receiving grill fall into the shaft communicating the receiving funnel of the meat grinder with the cavity of the sleeve of the discharge sections of the pressure augers. The inlet of the sleeve has the form of a bell, so the blades of the pressure screws cannot interact with the end of the sleeve. This eliminates the possibility of crushing meat at the entrance to the sleeve. With the blades of the pressure stages of the pressure screws, interacting with the sleeve covering them, the meat is pumped into the cutting unit of the meat grinder. In the cutting unit, including the receiving, intermediate and cutting-separating grids, as well as five adjacent one-sided multi-blade knives, they carry out five stages of meat grinding. First, incoming pieces of meat are cut into pieces on the four working surfaces of the receiving and intermediate grills. Then the resulting pieces are reciprocating to the cutting-separating grate, where the meat is ground and separated. At the same time, pieces of meat, moved away from the cutting-separating lattice by the blades of a knife adjacent to it, are delivered to the zone of action of the blades of the opposite intermediate knife. Tissues of meat are pressed into the holes of the cutting-separating grate. They cling to their edges and are held by them from displacements to the approach of the blades of the separating knife. Tissues placed in these holes are cut off periodically by closing cutting pairs composed of cutting elements of the grill and knife. Chopped meat is passed through low pressure zones, moved behind the blades of the separating knife. This technique allows the meat to be deeply degassed. Fragments of bones, cartilage and tendons, as well as all kinds of films, structures that combine muscle cells into bundles, and large vessels are captured by a cutting-separating grating. A meat grinder designed to implement the proposed method of grinding meat is shown in FIG. 1 - FIG. 2. In its body there is a receiving funnel (1), in the bed (2) of which the blade of the exciting stage of the feeding screw (3) is placed. In another embodiment of the meat grinder, which is shown in FIG. 3, the feed unit is equipped with the main (3) and additional (4) feed screws. A receiving knife (5) is introduced into engagement with the shank of the feeding screw (3), adjacent to the receiving grid (b). The receiving knife (5) is installed with the formation of a once-through chamber (7). Behind the receiving grate (6) there is an inclined or, alternatively, vertical shaft (8). In the bed (9) of the shaft (8), the blades of the exciting steps of the right- and left-side pressure screws are placed (10) and (11). The feed auger (3) and pressure augers (10), (11) are at different levels, and their axes are parallel. The feed auger (3) and pressure augers (10), (11) can be located at an angle to each other (such a layout of the power unit is not shown in the drawings). The blades of the pressure stages of the pressure screws (10) and (11) are placed in the sleeve (12) enclosing them, in communication with the shaft (8). The inlet of the sleeve (12) is made in the form of a bell (13). The sleeve (12) and the blades of the pressure stages of the pressure screws (10) and (I) are designed to pump meat into the cavity of the head (14) of the cutting unit of the meat grinder.

Five one-sided knives are installed in the head (14) of the cutting unit, mounted on the shank (15) of the right-hand pressure screw (10). These are the right- and left-sided receiving (16) and (17), right- and left-side intermediate (18) and (19), as well as separating (20) knives (see. Fig. 4). The division of knives (16) - (20) into right- and left-handed is conditional: it is valid only when the direction of their rotation coincides with that indicated by arrows in FIG. 5, 6, 10, 12, 16, 18, 22, 24 and 25. The blades of the separating knife (20) have the form of oblique plates, curved or inclined towards its rotation (see Fig. 5 and Fig. 18). If the cutting unit is made in another embodiment, the blades of the separating knife (20) are inclined or bent in the opposite direction (see Fig. 6). In one embodiment of the separating knife (20), its blades may have a rim (21) with windows (22), as shown in FIG. 5 and FIG. b. Knives (16) - (20) are adjacent, respectively, to the receiving (23), intermediate (24) and cutting-separating (25) grids. The receiving (23) and intermediate (24) lattices are engaged with a stationary key (26) fixed in the keyway (27) of the head (14) of the cutting unit. In the hole made in the keyway of the cutting-separating grating (25), which is shown in FIG. 21, the lead of the removable key (28) is placed. The removable key (28) is installed with the possibility of movement along the keyway (27) of the head (14). That part of the removable key (28), which is located in the zone of action of the blades of the separating knife (20), does not protrude beyond the keyway (27) of the head (14). The proposed design of the removable key (28) allows to increase the span of the blades of the separating knife (20). Accordingly, the diameter of the working part of the cutting-separating re- increases brushes (25), which allows to increase the performance of the meat grinder by 5 - 7% with the same dimensions of its cutting unit. The hubs of the left-hand (17) receiving and right-hand (18) intermediate knives adjoin each other. These knives have the same number of blades. The figured holes through which the knives (17), (18) are mounted on the shank (15) of the right-hand pressure screw (10) are turned relative to each other so that the blades of these knives are located opposite the gaps (29) between the blades of the opposite knife (see Fig. . 7). Elastic elements (30) are put on the shank (15) of the right-hand pressure screw (10), as well as on the shank of the feed screw (3), one of which is shown in FIG. 1. The remaining elastic element is placed in the recesses made in the hubs of the receiving (16), (17) and intermediate (18), (19) knives (these elastic elements are not shown in the drawings). Elastic elements serve as shock absorbers, reducing the amplitude of oscillations of knives and gratings arising from the grinding of hard components of meat. Shock absorbers minimize power imbalance resulting from wedging of cutting pairs. Instead of the left- and right-handed (17), (18) knives, a combination knife can be installed, one part of which is made left-handed and the second is right-handed (see Fig. 22 - Fig. 24). According to another version, between the receiving (18) and intermediate (19) gratings, instead of the left-handed (17) and right-handed (18) knives, a conventional double-sided knife can be installed. The receiving grate (23) and the right-hand receiving knife (16), as well as the cutting-separating grating (25) and the separating knife (20) are installed by the formation of direct-flow chambers (31), (32) shown in FIG. 4. The length of the direct-flow chambers (31), (32) is determined by the width of the set of spacers (34). The thickness of the specified set of spacer sleeves is limited, which limits the length of the direct-flow chamber (32), as well as the width of the gaps between the blades of opposing knives (19), (20). The width of these gaps exceeds the value (45 / π) ', m, where S is the area of one of the meat passage openings made in the intermediate grill. According to one embodiment of the cutting unit of the proposed meat grinder, a similar shortened straight-through chamber is also provided between the left-hand receiving (17) and right-hand intermediate (18) knives. A set of spacer sleeves (35) is also installed between the end face of the blade of the feed screw (3) and the hub of the receiving knife (5). According to one embodiment of the cutting unit of the meat grinder, the intake grill (23) is located directly at the end of the blade of the right-hand pressure screw (10). In this case, the direct-flow chamber (31) and the right-hand receiving knife (16) are absent (such embodiment of the cutting unit is not shown in the drawings). Sets of spacer sleeves (33) - (35) and elastic elements (30) are components of devices designed to automatically tighten the knives (5), (16) - (20) to the grids (6), (23) - (25) . These devices work as follows. The nut (36) screwed onto the head (14) of the cutting unit moves the clamping spider (37), the grids (23) - (25), the knives (16) - (20), as well as the spacer sleeves (33), ( 34). In this case, the elastic elements are compressed (30). The elastic element located between the spacer sleeve (35) and the hub of the receiving knife (5) is compressed by a power screw screwed into the shaft hatch (8) (the power screw is not shown in the drawings). Subsequently, during the operation of the meat grinder, due to the energy accumulated by the compressed elastic elements (30), work is performed related to the automatic pressing of the knives to the grids. The wear parts of the grids (6), (23) - (25) have the form of annular protrusions (38), the ends of which serve as their working surfaces (39). In areas bounded by two continuous annular zones having radii pγ —p. (see Fig. 27 and Fig. 28), the openings for the passage of meat are distributed. The cutting elements of the grids are the front sections (40) of the edges of these holes (see Fig. 8 and Fig. 29). The front sections (40) of the edges from their rear sections (41) differ in direction lowering their bulges: in the first they are directed towards the rotation of the knives. The wearing parts of the blades of the knives have the form of figured protrusions (42), which with their soles (43) adjoin the working surfaces (39) of the grids (6), (23) - (25). The annular protrusions (38) of the grills during the operation of the meat grinder interact with the figured protrusions (42) of the blades of the adjacent knives, forming cutting pairs. The shape of the sole (43) of the figured protrusion (42) of the blade of any of the knives is related to the configuration of the adjacent working surface (39) of the corresponding grate. The appearance of this functional relationship is shown below. The cutting (44) and rear (45) edges, as well as the smaller (46) and large (47) arcuate bases of the soles (43) of the curved protrusions (42) are in contact with the working surfaces (39) of the grilles. This is ensured by the fact that the radii of the arcuate bases (46), (47) of the soles (43) of the blades of the knives are equal to the radii pγ and p. larger and smaller circles bounding the working surfaces (39) of the gratings. The blade blades forming (48) and (49) of the surfaces of the frontal and rear sections of the figured protrusion (42) of the knife blade are in planes perpendicular to the tangent to the cutting (44) and rear (45) edges of its sole (43).

The cutter assembly of the proposed meat grinder includes a meat separator. Its working bodies are the cutting-separating grate (25) and the separating knife (20), installed at the end of the direct-flow chamber (32). The back sides (50) of the blades of the separating knife (20) and the working surface (39) of the cutting-separating grating (25) form the outlet channels (51) (one of the outlet channels is shown in Fig. 7). By means of the outlet channels (51), the zones of the direct-flow chamber (32) adjacent to the cutting-separating grate (25) are in communication with the receiving hole of the axial (52) discharge pipe (see Fig. 1 - Fig. 4). At the inlet of the axial discharge pipe (52) are the parts of the screw pump - a miniature sleeve (53) and a screw (54). The blades of the separating knife (20) of this variant of the meat separator are inclined or bent in the direction of its rotation (see Fig. 5). The meat separator can be made in another embodiment. In this case, during the operation of the meat grinder, the areas of the direct-flow chamber (32) adjacent to the working surface (39) of the cutting-separating grate (25) are periodically communicated with the outlet channels (51) and windows (22) made in the rim (21) from the receiving hole of the radial (55) discharge pipe (see Fig. 6). The blades of the separating knife (20) of this variant of the meat separator are inclined or bent in the direction opposite to the direction of its rotation. Both axial (52) and radial (55) discharge pipes are equipped with automated shut-off and control valves (not shown in the drawings).

The figured protrusions (42) of the blades of the proposed knives during the operation of the meat grinder, wear, rub the ring protrusions (38) of the grids to themselves. At the same time, the cutting edges (44) of the blades of the knives cut off the surface layers of the annular protrusions (38) of the gratings. In turn, the annular zones of the grills, covering the area of location of the openings for meat passage made in them, gradually go deep into the figured protrusions (42) of the knife blades. The reason for this phenomenon is that the front sections (40) of the edges of the openings of the gratings cut the material of the figured protrusions (42) of the blades of the knives. On top of that, the wear rate of the interacting surfaces of the cutting pairs increases in the peripheral direction.

So, during the operation of the meat grinder, the working surface (39) of any grate is abraded by the soles sliding (43) of the figured protrusions (42) of the blades of the adjacent knife. In the place of contact of the ith elementary platform of the sole (43) of the blade of the knife with the working surface (39) of the grating, a counteracting force arises in response to the action of the compressed elastic element (30). Such a force is called a normal reaction. The product of the normal reaction on the coefficient of sliding friction gives the sliding friction force F (on figures not shown). The force F is perpendicular to the radius of the place of its application and acts in the direction opposite to the direction of rotation of the knife. Under the action of the force F, the abrasion of the surface layers of the material of the annular protrusion (38) of the lattice occurs. The intensity of this process can be equalized only due to a corresponding change in the design of the figured protrusion (42) of the knife blade. Elementary arcuate sections of the sole (43) of the blade of the knife are evenly distributed between its arcuate bases (46) and (47) (see Fig. 18). Any base of the sole (43) having a radius p and a length /, for one revolution of the knife along the edge of the annular protrusion (38) of the grate, passes a path equal to 2πp, m. The length of the path of the arc /, radius p _t for the same revolution of the knife corresponds to a continuous length or interrupted by holes for the passage of meat of a circle belonging to the working surface (39) of the grill. The width of all arched elementary sections of the sole (43) is a constant value. It represents the difference between the radii of the arcs, which are the bases of each of them (such bases in Fig. 10, Fig. 12, Fig. 16, Fig. 18, Fig. 22. Fig. 24 and Fig. 25 are represented by arcs I ₁ having radii p _g ). We assume that both bases of any arcuate elementary section of the sole (43) have the same length, in the general case, equal to the length of the arc I ₁ . Such an assumption is valid, because the difference between them is infinitely small. In this case, we are entitled to assume that the area of the / -th elementary arcuate section of the sole (43) is proportional to the length of the arc / _; . This condition allows us to go from the lengths of arcs / _; to the area of the sole (43) of the figured protrusion (42) of the blade of the knife. On the other hand, since the length of the arc is / _; represents the width of the sole (43), measured at the z ^' -th point, it is a design parameter used in the design of the knife. If the shape of the cutting edge (44) is specified, and the length of the arcs / _; according to their radii P _{1 are} determined, it is easy to find the configuration of the sole (43) using the method of graphic constructions and then design the knife. If, at the same time, the lengths of the arcs I _{1 are} selected, then the shaped protrusion (42) can be given such a special shape that will ensure uniform abrasion of the interacting surfaces of the cutting pair. It is in this way and only in this way that the effect of friction forces, which causes uneven destruction of the surfaces of the wearing parts of the grill and knife, must be compensated. The abrasion rate of any elementary arcuate portion of the sole (43) of the figured protrusion (42) of the knife blade depends on the same factors that determine the wear rate of a conventional friction pair. In this case, we are interested in the length of the path of this section along the working surface (39) of the lattice. To ensure the same intensity of abrasion of each of the totality of such areas is possible in only one way. To do this, the length of all sections should be brought into exact correspondence with the length of their path along the end of the annular protrusion (38) of the lattice, which they pass in one revolution of the knife. The path length of the arc Z, radius p _g per one revolution of the knife, corresponds to the length of a circle continuous or interrupted by holes for meat to pass, belonging to the working surface (39) of the grill. If the ith elementary contact spot is within one of the zones bordering the area of the meat hole, the length of this path is 2πρ _g . If the arc /, is located in the central region of the working surface (39) of the grill, then in one revolution of the knife it will meet τ holes for meat passage. Left τ surely, its path length will be ∑ I - ₍ -, m, where L, - is the length of the j-th arc of radius p _t located at

whose surface (39) is the grill between two adjacent openings for meat passage (see Fig. 8, Fig. 14, τ of Fig. 27). The circumference of the circles 2πp _j and the sum of the lengths of the arcs]> _ L- _r -, on the one hand, are const

/ = 1 manual parameters of the wear part of the developed grid. On the other hand, the quantities 2πp _{ and m 2] hi characterize the totality of the elementary areas of the working surface (39) of the lattice, which Y = l abrade the elementary areas of the sole passing through them (43). The set of elementary soles of the sole (43) form infinitely narrow arcuate elementary areas having a length of / _; -. The width of all the curved elementary sections of the interacting surfaces of the pair is the same, so that their τ areas are proportional to the values of 2p _j , J. ht ^and C • By comparing the lengths of the arcs I and I _j with lengths

their paths along the surface of the wearing part of the lattice, we obtain equations [1], [2] (see page 3). g

Since the quantities f.-, 2φ, and ∑ ^ / g are the main design parameters

M ^J 'of the interacting surfaces of the developed grill and knife, it is obvious that through the combination of pairs of equations [1], [2] the shape of the sole (43) of the figured protrusion (42) of the knife blade is linked to the configuration of the working surface (39) of the grill. The abrasion intensity of the figured protrusion (42) of the blade of the knife increases in the peripheral direction. This phenomenon, firstly, is explained by an increase in the linear component of the speed of circular motion of the blade. Secondly, during the operation of self-sharpening cutting pairs installed at the inlet of the cutting unit of the meat grinder, although in a soft form, an imbalance of forces is nevertheless manifested.

Using the correction function / [(x) = 1 + ξ - allows you to compensate for the effects of these "peripheral" effects. Here ξ is a coefficient whose value, determined on the basis of experimental data, depends on the operating conditions of the cutting pair, as well as on its size. Taking into account the correction function / _j (i), equations [1], [2] take the form:

/ - (// 2 ^) (∑ / _7V .) (L + ^) _; m. [4] When operating grids and knives created using pairs of equations [1], [2] and [3], [4], the cutting edges (44) of the blades do not extend beyond the soles (43) of the figured ledges (42 ) However, as practice has shown, the cutting edge (44) during the operation of the meat grinder cuts off the surface layer of the material of the annular protrusion (38) of the grill attached to it, that is, it is actually embedded in it. This apparent contradiction cannot be explained without involving some of the principles of physical chemistry. The thermodynamics of surface phenomena, which is a branch of this science, have well studied the effect of interfacial tension. In particular, it was found that molecules (or atoms) located on the surface of any body, from the rest of it molecules are characterized by increased free energy (Gibbs energy). The cutting edge (44) of the sole (43) can be represented as a rib formed by the intersection of two extreme rows of elementary areas. One of the rows is located on the sole (43), and the other on the adjacent frontal section of the figured ledge (42). The resultant intermolecular forces of the intersecting rows of elementary areas forming the cutting edge (44) are directed into the body of the figured protrusion (42). The resulting force obtained by summing the pairs of resultant forces is applied to the cutting edge (44) of the knife blade and is also directed into the body of the figured protrusion (42). It exceeds each of the constituent resultant forces. That is why the molecules forming the cutting edge (44) have a higher surface energy than the molecules located on the sole (43). But it is also known from the thermodynamics of surface phenomena that an increase in the surface energy of one of the bodies brought into contact with another body is accompanied by a wedge effect. Therefore, in the place of contact of any elementary area of the cutting edge (44) with the working surface (39) of the grating, an excess pressure P arises. In FIG. 29 and FIG. 30, the symbol C designates one of the considered contact points between the receiving grill and the sole (43) of the blade of a knife made with a concave cutting edge (44). During the operation of the meat grinder, the overpressure vector P at an angle equal to half the front angle of the figured protrusion (42) of the knife blade (see Fig. 30) is directed to the body of the annular protrusion (38) of the grill. The considered parts of the cutting pair are macro objects. In this regard, the value of the force due to the manifestation of the pressure jump P is small when compared with the sliding friction force F. However, the new lattices and knives are designed for long-term operation without intermediate sharpening. Under such conditions, the action of even a small excess pressure P leads to a significant violation of the flatness of the wear surfaces, so it is not practical to neglect it. The pressure vector P lies within the plane DD, which at an angle of 90 ° intersects the line FE touching the cutting edge (44). In the same plane are the normal p _p and the surface p components thereof (see Fig. 30). The product of the force p _p and the sliding friction coefficient gives an additional sliding friction force / (not shown in the figures). The direction of the vector p _p coincides with the direction of the normal reaction, which occurs under the action of a compressed elastic element of the device for pressing the knives to the grids. Therefore, the force / increases the abrasion intensity of the working surface (39) of the lattice. The contribution of the additional sliding friction force / to the wear of the working surface (39) of the lattice is taken into account by introducing an empirical coefficient determined on the basis of experimental data.

When considering the mechanism of action of excess pressure P, we assume that the surface of the frontal portion of the figured protrusion (42) of the knife blade does not contain roughnesses and steps. In such an ideal case, the magnitude of the vector P (as well as the magnitude of its projection /?) Will depend neither on the shape of the cutting edge (44), nor on the location of the contact point C. In a rectangular coordinate system combined with the working surface (39) of the lattice, the surface force p is decomposed into axial g and tangential g components. The action of the force g is limited by the fact that it tends to shift in the axial direction an elementary area belonging to the working surface (39) of the lattice. The action of the tangential component r manifests itself in the fact that the ith elementary area of the cutting edge (44) is embedded in the surface layer of the annular protrusion (38) of the lattice and cuts it off. The intensity of this process is determined by the ratio r I p, that is, the value of cos a, where a is the angle GCH. However, it is more convenient to use the angle ICF between the radius of the contact point C and the tangent FE to the cutting edge (44). Of course, if the cutting edge (44) is rectilinear and located radially, then r = p and cos a - 1. Under such conditions, she will cut the working surface (39) of the lattice with the same intensity along the entire line of contact. For any other position of the straight cutting edge (44) relative to the bases (46), (47) of the sole (43), as with any other shape, the wear of the annular protrusion (38) occurs unevenly. To maintain the flatness of the interacting surfaces of the cutting pair, it is necessary to change the intensity of their mutual abrasion in a certain way. For this purpose, a correction function is introduced into equations [1], [2]

/ ₂ (x) = (l - σ cos a), which reduces the width of the figured protrusion (42) of the blade of the knife in exact accordance with the configuration and spatial position of the cutting edge (44). Here σ is a coefficient, the value of which depends on a number of factors that are not related to the design of the wear part of the blade of the knife. These include: the surface condition of the frontal portion of the curved protrusion (42), the operating conditions of the cutting pair and the physical properties of the materials used. The coefficient σ is determined on the basis of experimental data. The found value of σ takes into account the correction for abrasion of the working surface (39) of the lattice under the action of an additional sliding friction force /.

Taking into account the correction function / ₂ (e), equations [1], [2] take the form C = i} l 2zhp) 2πp _i (l - σ сs a), m, [5]

C = (/ / 2πp) {∑ I _j ,.) (L - σ cos a), m. [6]

7 = 1

In each elementary contact spot, the abrasion of the figured protrusion (42) of the blade of the rotatable knife occurs under the action of the sliding friction force F ₁ (not shown in the figures). The force Fi is equal in magnitude to the force F considered above, but is directed in the opposite direction. The force F ₁ acts throughout the entire path of the sole (43) along the working surface (39) of the grate. Its effect is also manifested when crossing the front sections (40) of the edges of the meat passage holes. However, the contribution of the edges of the grating openings to the wear of the figured protrusion (42) of the knife blade should be considered separately.

The front portion (40) of the edge of any hole in the grill designed for meat passage can be represented as a set of elementary areas adjacent to each other. The contact patch of such a pad having a radius P ₁ with an adjacent elementary pad belonging to the sole (43), in FIG. 29 and FIG. 31 is indicated by the symbol J. During the operation of the meat grinder, the contact spot J moves along the arc of a circle C. At the contact point, the pressure of the grate on the knife is higher than at places remote from the front portion (40) of the hole edge. As in the case considered above, the pressure jump is explained by the features of intermolecular interaction at the phase boundaries. The excess free energy of the molecules that form the front section (40) of the edge of the lattice hole leads to a local increase in pressure on the sole (43). The pressure surge occurring at the point of contact J, in FIG. 31 is represented by the vector Q, which is in the LL plane perpendicular to the sole (43). The LL plane intersects the MR line at an angle of 90 °, at point J touching the front section (40) of the edge of the grating opening. In FIG. Figure 31 shows two projections of the vector Q — its normal q _p and surface q components, which are also in the LL plane. The normal component q _p times the coefficient of friction gives the sliding friction force / j (not shown in the figures on). The direction of the forces f ^ i F _{1 is the} same, but the additional friction force / _j acts only at those moments when the elementary soles of the sole (43) pass through the locations of the front sections (40) of the edges of the lattice holes. The influence of the additional sliding friction force f ^ on the wear of the sole

(43) Knife blades are most easily taken into account by using empirical data. It should be noted that at the moments when the sole (43) passes the locations of the rear sections (41) of the edges of the meat passage holes, pulses of additional friction force also arise. However, the consequences of the action of these forces can be neglected, because they are directed not towards, but after the movement of the blade of the knife.

In a rectangular coordinate system combined with the sole plane (43), the force q is decomposed into the axial w and tangential v components. The axial component w tends to shift the elementary platform of the sole (43) located at the contact point J to the center of the cutting pair, so that it does not take part in the wear of the figured protrusion (42) of the knife blade. The tangential force v is the cutting force. Under its action, the considered elementary platform of the front section (40) of the edge of the grid opening cuts the material of the figured protrusion (42) of the knife blade. The intensity of this process is determined by the ratio v / q, that is, the quantity cos β, where β is the angle SJM. If the action of the cutting elements of the lattice on the figured protrusion (42) is not compensated, curvilinear grooves will appear in its body in which reciprocal convexities of the annular protrusion (38) will be placed. This kind of uneven wear of the figured protrusion 6 of the blade of the knife is compensated by changing the intensity of its abrasion by the working surface (39) of the lattice. For this, it is necessary to expand the sole (43) of the blade of the knife, which is achieved by introducing

1 ^m equation [2] of the factor, having the form of the function / ₃ (x) = - ∑ (l + εксs β). Here ε and к are the "angular" and τ j = l empirical coefficients. If the axis of the meat aperture holes made in the grill are perpendicular to its working surface (39), then the value of ε should be taken equal to unity. If the axes of these holes are inclined to it at an acute angle, the coefficient ε increases to 1.10 - 1.20. The value of k is determined on the basis of experimental data. In this case, the sole wear (43) is taken into account, which is caused by the action of pulsed sliding friction forces / j.

Combining equations [1], [2] with the functions / _j (x), f ₂ (x) and / ₃ (x), we obtain four pairs of expressions:

I ₁ = (l / 2πp) 2sh (l + ξ ^ -) (l - σ cos a), m, [7]

P

C = (I / 2πp) (∑ I _j Хl + ξ Щil - σ ∞s а), m, [8] a pair composed of equation [1] and the expression /, = (// 2πp) {∑ I _jt ) [ I ∑ (l + εк сs βj], m, [9]

J = I τ j = l a pair composed of equation [3] and the expression

I ₁ [ ¹⁰ J

and finally, a pair composed of equation [7] and the expression /, = (// 2πp) (∑ /,) (1 + ξ ^) (I - σ сs a) [- ∑ (l + εk сs /?)], M. [11]

The functions [3], [4] - [3], [11] are based on the equations [I] ₃ [2], so that by using any of these pairs of expressions you can link the shape of the sole (43) of the figured protrusion (42) of the blade knife with the configuration of the working surface (39) of the grill. They are related by the dependence of the set of lengths of arcs inscribed in the sole (43) of the figured protrusion (42), on the set of lengths of circles that are continuous and interrupted by holes for meat meat passage, characterizing the configuration of the working surface (39) of the grill. Since the value / _(, 2πp _t τ and Σ _/ /, • are main design parameters of the interacting surfaces of the knife and reproductive 7 = 1 ^J 'shotki, each of the pairs of expressions [1] and [2] - [7] and [ ] can be used to determine the shape of the sole (43) of the figured protrusion (42) of the knife blade according to the given configuration of the working surface (39) of the grating. The abrasion of the interacting surfaces of such gratings and knives will occur evenly over the entire area of their mutual contact. the appearance of gaps between the working surfaces (39) of the gratings and along seams (43) of the figured protrusions (42) of the knife blades. During operation of the meat grinder, the cutting pairs wear out, so the cutting edges (44) of the soles (43) of the figured protrusions (42) of the knife blades and the front sections (40) of the edges of the holes of the grills are continuously updated. sharp up to the complete exhaustion of the resource of annular protrusions (38) of lattices and figured protrusions (42) of knife blades.

It should be noted that during the operation of new grids and knives created using pairs of expressions [1], [2] - [3], [10], the flatness of their interacting surfaces will be violated to one degree or another. Such grids and knives will have to be sharpened every 3 to 6 months of operation. A pair of expressions [7], [11] allows you to create grids and knives, the initial flatness of the interacting surfaces of which will be preserved until the resource of the annular protrusions (38) of the grids and figured protrusions (42) of the blade blades is completely exhausted. Such pairs do not need intermediate sharpening at all.

The service life of both parts of the new cutting pair should be the same. Therefore, the volume F _{1 of the} figured protrusion (42) of the knife blade and the volume F _{2 of the} annular protrusion (38) of the lattice should be correlated in accordance with the expression V _λ / V ₂ = ψ / m, [12] where ψ is the matching coefficient determined on the basis of experimental data; t - the number of blades of the knife.

New knives developed using pairs of expressions [I] ₃ [2] - [7, [11] can be made on three- and five-coordinate machines with numerical control. Three-axis machines are used to make relatively cheap knives. The blades of any such knife forming (48), (49) the surfaces of the frontal and posterior sections of the figured protrusion (42) have the same outlines. The position of these generators relative to the sole (43) is also the same. For example, the angles of inclination of the generators

(48), (49) to the sole (43) can be equal to 72.5 - 75.0 ° (see Fig. 7). In this case, the length of the arc / _; , which determines the configuration of the sole (43) of the figured protrusion (42) of the blade of the knife, will change as it wears out. By the end of the life of the knife, the length of the arc / can decrease by 3 - 5%. That is why such grids and knives will have to be sharpened periodically. On five-coordinate machines with numerical programs - By using the control, it is possible to produce knives with different outlines of the generatrices (48), (49) of the surfaces of the frontal and posterior sections of the figured protrusion (42) located in planes perpendicular to the tangent to the cutting (44) and trailing edges (45) of its sole (43), as well as with their different positions relative to the sole (43). At the same time, by selecting these parameters, the condition can be maintained that the projection lengths of any arc /, • inscribed in the sole (43) of the figured protrusion (42) of the blade of the knife, in any section thereof parallel to the sole (43), are equal.

The proposed special meat grinder, the separator of chopped meat which is made according to the second option, works as follows.

Chunks of meat are loaded into the receiving funnel (1), and then a meat grinder is turned on. The blade of the feeding auger (3) captures pieces of meat and moves them to the receiving direct-flow chamber (7). From the direct-flow chamber (7), the pieces of meat go to the receiving knife (5) and the receiving grill (6), the cutting elements of which cut them into fragments. Fragments of pieces of meat fall into the mine (8). By capturing the steps of the blades of the pressure screw (10), (11), the pieces of meat from the shaft (8) are moved into the cavity of the sleeve (12). Since the inlet of the sleeve (12) is made in the form of a socket (13), the blades of the pressure screws (10), (11) cannot interact with the end of the inlet of the sleeve (12). This excludes the possibility of crushing meat in the place of its overload from the mine (8). With the blades of the pressure stages of the rotary pressure screws (10), (11) interacting with the sleeve (12) covering them, the meat is pumped into the direct-flow chamber (31) of the head (14) of the cutting unit of the meat grinder. Under the pressure developed by the feed unit, the meat is pressed into the openings of the intake grill (23). On the surface of the receiving grill (23), facing the end of the blade of the pressure screw auger (10), the first stage of meat grinding occurs. It is carried out with the passage of the blades of the right-hand receiving knife (16). From the parts of the pieces of meat placed in the openings of the intake grill (23), held by the edges of the openings of this grill from rotation, cut off those parts that are within the direct-flow chamber (31). The fabrics are cut periodically by closing cutting pairs composed of cutting elements of the receiving grid and knife. The resulting large pieces of meat are pushed through the openings of the intake grate (23). The second stage of meat grinding is carried out on the opposite side of the receiving grid (23). From pieces of meat, pressed through its holes, cut off those parts of them that were outside the grill. Here, meat is chopped with periodically closing cutting pairs, each of which is composed of front sections (40) of the edges of the openings of the receiving grill (23) and cutting edges (44) of the soles (43) of the curved protrusions (42) of the blades of the left-hand receiving knife (17). Sliced pieces of meat are moved towards the intermediate grill (24). Directly to this lattice, they are fed along rectilinear paths. Influencing the meat by the pressure developed by the feed unit of the meat grinder, the meat is pressed into the holes of the intermediate grill (24). On the working surface (39) of the intermediate grill (24), facing the receiving grill (23), the third stage of meat grinding is carried out. Here, meat is chopped with periodically closing cutting pairs composed of front sections (40) of the edges of the holes of the intermediate grill (24) and cutting edges (44) of the soles (43) of the curved protrusions (42) of the blades of the right-hand intermediate knife (18). If a combined knife is installed between the receiving (23) and intermediate (24) grids of the cutting unit of the proposed meat grinder, the blades of which are alternately left- and right-handed, the mechanism of the second and third stages of meat grinding does not change. If a knife is installed between the receiving (23) and intermediate (24) grids of the cutting unit of the meat grinder, the blades of which are double-sided, pieces of meat are fed along the helical paths to the intermediate grill (24). Due with the fact that in the spaces between the blades of such a knife the pieces of meat will rotate, during the implementation of the second and third stages of grinding the meat there will be breaks in its constituent tissues. Pieces of meat obtained after the completion of the third stage of its grinding, carried out according to any of the options, are pushed through the holes of the intermediate grill (24). The fourth stage of meat grinding is carried out on the working surface of the intermediate (39) grate (24), which is facing the cutting-separating grate (25). Here, the pieces of meat coming out of the holes of the intermediate grill (24) are once again cut into pieces by periodically closing cutting pairs. Each of these pairs is formed by the front sections (40) of the edges of the holes of the intermediate grill (24) and the adjacent cutting edges (44) of the soles (43) of the figured protrusions (42) of the blades of the left-sided intermediate knife (19). The resulting small pieces of meat from the intermediate grill (24) through a shortened direct-flow chamber (32) are directed in several streams to the cutting-separating grill (25). The number of such flows is determined by the number of blades separating (20) and left-side intermediate (19) knives. Directly to the cutting-separating grid (25), the pieces of meat are fed back and forth, and the meat on it is ground in cycles. Each of the cycles begins with the pieces of meat being pressed against the working surface (39) of the cutting-separating lattice (25), and their muscle and fat tissues are pressed into its openings. Then, when the blades of the separating knife (20) pass, from the pieces of meat pressed to the working surface (39) of the cutting-separating grate (25), the tissues placed in its openings are cut off. In this case, the meat is cut with elementary cutting pairs, each of which is composed of the front section (40) of the edge of the hole of this grill and the cutting edge (44) of the sole (43) of the figured protrusion (42) of the blade of the separating knife (20) that adjoins it. Upon completion of each such cutting, the frontal sections of the blades of the separating knife (20) move away from the cutting-separating grating (25) everything that is already or so far not connected with it. At the same time, at least a portion of pieces of meat pushed away from the cutting-separating grill (25) are delivered to the zone of action of the blades of the left-sided intermediate knife (19). Pieces of meat can be delivered to this zone as a whole. In addition, parts of pieces of meat moved away from the cutting-separating grate (25) facing the intermediate grill (24) may fall into the same zone. After passing through the blades of the separating knife (20), the pieces of meat are again fed to the cutting-separating grill (25). They are again pressed to its working surface (39), and the meat tissues are pressed into the holes of the lattice. The cycles are repeated until the grinding of the muscle and fatty tissues that make up each of the pieces of meat is completed. At the same time, moving pieces of meat back and forth, it is intensively massaged. The bone fragments, cartilage and tendon scraps coming from the meat are captured by the first step of the meat separator, namely its cutting-separating grate (25) and a separating knife (20). The front sections of the curved blades of the separating knife (20), which are convex in the direction of its rotation, the rigid inclusions highlighted by the grating (25) are moved in peripheral directions. In this case, pieces of hard inclusions, rolling through the blades of the separating knife (20), move in a meat stream along sawtooth paths. The projections of the trajectories of these inclusions on the working surface (39) of the cutting-separating grating (25) are segments of spirals unwound in the direction of rotation of the separating knife. The holes of the cutting-separating lattice (25) are not clogged with bone tissue, since the front sections (40) of the edges of its holes of the tissue of these types of inclusions are not crushed. This is due, firstly, to the fact that the pressure developed by the blades of the pressure stages of the rotating pressure screws (10), (11) interacting with the sleeve surrounding them (12) is not enough to the tissues of these inclusions could be pressed into the holes of the grating. Secondly, the movement of hard inclusions on the surface of the cutting-separating grating (25) is limited. The contact time of each of the pieces of rigid inclusions with the front sections (40) of the edges of the holes of the cutting-separating grate (25) is minimized, since such inclusions spend most of the way towards the receiving hole of the radial discharge pipe (55) in the meat stream. Contacts of hard inclusions with the surface of the cutting-separating grating (25) occur only in the first moments of the initial stages of their return movements, as well as in the first moments after each of their repeated touches of the surface of the cutting-separating grating (25). Part of the hard inclusions in the same direction is transported along the discharge channels (51) formed by the working surface (39) of the cutting-separating grate (25) and the back sides (50) of the blades of the separating knife (20). The pressure in these channels is low, since everything that is within them is protected from the direct influence of the meat flow by the overhanging blade of the separating knife. Thus, pieces of hard inclusions extracted from meat in front of the cutting-separating grid (25) are in the form of a moving layer. The moving layer of pieces of solid impurities massages the minced meat. When the blades of the separating knife (20) pass, they are moved first in the peripheral directions, and then in a circle. Pieces of impurities from the head (14) of the cutting unit are periodically released through the radial discharge pipe (55).

The blades of a rotary separating knife (20) move with great speed in the flow of meat. The consequence of the interaction of the Nols blades with the flow of meat is that in front of each of them moves a zone of high pressure, and behind - a rarefaction zone. Each piece of minced meat, rolling through the blades of the separating knife (20), repeatedly passes from the pressure zones to the rarefaction zones. The impact of pulsating pressure, the amplitude of which varies by at least an order of magnitude, leads to the fact that the gases dissolved in the cells of the meat boil in areas of low pressure. The released gas bubbles are removed into the atmosphere during subsequent meat processing. The result of layer-by-layer degassing of meat, carried out directly in the process of grinding it on a cutting-separating grid (25), is a sharp improvement in the organoleptic properties of food products.

The scraps of large vessels, films, and structures that combine muscle cells into bundles coming in with meat are distinguished by the second stage of the meat separator. The pieces of meat that pass over the blades of a rotating separating knife (20) move for some time behind them. In a circular motion on the surface of the cutting-separating grating (25), they are carried away by low pressure zones, moving in a circle after the blades of the separating knife (20). In the same direction, they are pushed by the flow of meat fed to the cutting-separating grate (25). The movement of pieces of muscle and adipose tissue on the surface of the cutting-separating grating (25) behind the blades of a rotating separating knife (20) is limited - these types of tissues, being pressed into its holes, immediately cling to their edges. Fragments of connective tissue in areas of reduced pressure behave differently. The elastic properties of the tissues of these types of inclusions do not allow them to catch on the edges of the lattice holes (25). In addition, the pressure of the oncoming meat flow, due to the same elastic properties of the connective tissues, pushes them out of the boundary zones in the direction of the blades of the rotating separating knife (20). The combination of these factors leads to the fact that fragments of connective tissues on the surface of the cutting-separating lattice (25) behind the zones of reduced pressure slip over somewhat larger distances than pieces of muscle and adipose tissue. In the end, they end up in the discharge channels (51). Moving through these channels, fragments tissue along spiral paths, spinning in the direction of rotation of the separating knife (20), move along the surface of the cutting-separating lattice (25) in the peripheral directions. Resistance to the movement of connective tissue fragments along these channels is facilitated by the fact that the outlet channels (51) expand in the direction opposite to the direction of their rotation. The outlet channels (51) are open from the side of the spaces of the direct-flow chamber (32) moved in a circle in the same direction, each of which adjoins the working surface (39) of the cutting-separating grating (25). Through channels (51), each of these spaces periodically communicates with the receiving hole of the radial discharge pipe (55). This allows you to align the conditions for the separation of meat along the entire length of the blades of the separating knife (20). Fragments of connective tissues together with pieces of hard inclusions from the head (14) of the cutting unit of the meat grinder are periodically released through the discharge pipe (55). The regulator of the shutoff valves of the radial discharge pipe (55) sets such an open and closed state time that the content of muscle tissue in the separation products is as low as possible.

A two-stage meat separator, built into the cutting unit of the proposed special meat grinder, captures both all types of hard inclusions and almost all types of connective tissue. The content of connective tissue in minced meat is minimized. Out of the holes of the cutting-separating grate (25), particles of meat obtained exclusively by cutting in the form of miniature tablets, mainly with plane-parallel bases, come out exclusively. The pieces of minced meat have the same diameter but different lengths. This is because the particles obtained from the hard tissues of the meat turn out to be significantly shorter than the particles obtained from the soft tissues. The cutting unit automatically adjusts to the stiffness of the meat: the stiffer the chopped meat, the finer the minced meat.

Industrial applicability

The present invention can best be used in mechanical engineering in the production of meat grinders and cutting tools for them, as well as in the food industry, mainly in the processing of meat, poultry and fish.

List of reference designations and item names

1. The receiving funnel 31, 32. In-line chambers of the cutting unit

2. The bed of the receiving funnel 33 - 35. Spacer sleeves

3. The feeding screw 36. The nut of the head of the cutting unit

4. Additional feeding auger 37. Clamping crosspiece

5. The receiving knife 38. The annular ledge of the lattice

6. The receiving grid 39. The working surface of the grid

7. Receiving direct-flow chamber 40. The front portion of the edge of the hole for

8. Meat aisle shaft

9. The shaft shaft 41. The rear portion of the edge of the hole for

10. Right-side pressure auger meat passage

11. Left-side pressure screw auger 42. Figured protrusion of the blade of the knife

12. Sleeve of pressure augers 43. Sole of a figured ledge of a knife blade

13. The bell of the sleeve 44. The cutting edge of the sole of the figured

14. The head of the cutting unit protrusion of the blade of the knife

15. Shank of the feeding screw 45. The trailing edge of the sole of the figured

16. Right-hand take-up knife

17. Left-side receiving knife 46. 47. Arcuate base of the sole

18. Right-side intermediate knife of the figured protrusion of the blade of the knife

19. Left-side intermediate knife 48. Generating the surface of the frontal section

20. The separating knife of the curved protrusion of the blade of the knife

21. The rim of the separating knife 49. Generating the surface of the rear section

22. A window in a rim of a figured ledge of a knife blade

23. A receiving lattice 50. The back side of a knife blade

24. The intermediate grill 51. The outlet channel of the meat separator

25. Cutting-separating grate 52. Axial discharge pipe

26. Stationary key 53. Miniature sleeve axial unloading

27. Keyway of the nozzle cutting head

28. Removable key 54. Miniature screw axial unloading

29. The gap between the blades of the pipe nozzle

30. Elastic element 55. Radial discharge pipe

Claims

Claim

1. The method of meat grinding, carried out during the operation of a special meat grinder, including a feed unit with a receiving funnel (1), a feeding screw (3), a receiving knife (5), a receiving grill (b), a shaft (8), two pressure augers (10 ), (11), the blades of the injection stages of which are covered by a sleeve (12) in communication with the cavity of the head (14) of the cutting unit, where the receiving (23), intermediate (24) and cutting-separating (25) grids made with annular protrusions are located (38), between the two continuous zones of which the openings for the passage of meat are distributed, and at pressed to the annular protrusions (38) of the grilles (23), (24), (25) two receiving (16), (17), two intermediate (18), (19) and separating (20) knives made with curly protrusions ( 42) on the blades, the shape of the sole (43) of each of which is associated with the configuration of the adjacent working surface (39) of the grill (23), (24) or (25), which also includes a meat separator built into its cutting unit, outlet channels (51 ) which during operation of the meat grinder is communicated with the receiving hole of the axial discharge pipe (52) or, in another embodiment, periodically communicates with the receiving hole of the radial unloading pipe (55), while implementing the proposed method, the pieces of meat to the cutting-separating grate (25) are fed back and forth, on this grate, muscle and fatty tissues are separated from them, which are crushed, and bone fragments, pieces of cartilage and tendons, cuttings of large vessels, films and structures that combine muscle cells into bundles are removed by a meat separator and from the head (14) of the cutting unit are removed through an axial (52) or, alternatively, through a radial (55) discharge pipe, characterized in that pieces of meat from n the receiving funnel (1) is fed with a feeding screw (3) to the receiving grate (6), by which, in cooperation with the receiving knife (5), they are chopped into pieces, and the resulting fragments of pieces of meat through the shaft (8) and the sleeve (12), in within which they are moved by the blades of the pressure stages of the pressure screws (10), (11), delivered to the head (14) of the cutting unit, with at least a part of the pieces of meat pushed away from the cutting-separating grate (25) at least partially slide into the zone of action of the blades of the opposite intermediate knife (19).

2. A meat grinder specially designed for implementing the method of grinding meat according to paragraph 1, in the housing of which there is a receiving funnel (1) and a feed unit including a pressure screw (10) with an exciting and pumping blade steps, the last of which is in the cavity of the sleeve (12 ) connected to the cavity of the head (14) of the cutting unit, in which the receiving (23), intermediate (24) and cutting-separating (25) grills are located, having annular protrusions (38), between which two open zones there are openings for meat passage and pressed to the count ring lugs (38) (23), (24), (25) two receiving (16), (17), two intermediate (18), (19) and separating (20) knives made with curly protrusions (42) on the blades, the shape of the sole ( 43) each of which is associated with the configuration of the adjacent working surface (39) of the grill (23), (24) or (25), at the same time the working surface (39) of the cutting-separating (25) grill and the rear sides (50) of the separator blades knife (20), form the outlet channels (51) of the meat separator, which are in communication with the receiving hole of the axial discharge pipe (52) or, in another embodiment, when the meat grinder is operated periodically the skies communicate with the receiving hole of the radial discharge pipe (55), characterized in that the feed unit is supplemented with a feeding screw (4), a receiving grill (6) and a receiving knife (5), and also a shaft (8) communicating with the receiving funnel (1) with sleeve (12).

3. The meat grinder according to paragraph 3, characterized in that the feed (3) and pressure (10) screws are installed at an angle to each other.

4. A meat grinder according to paragraph 3, characterized in that in the shaft of the shaft (8) and in the sleeve (12), the turns of the blade of the exciting and pumping stages of the additional pressure screw (11) are placed.

5. A meat grinder, made in accordance with another embodiment, also specially designed for implementing the method of grinding meat according to paragraph 1, in the housing of which there is a receiving funnel (1) and a feed unit, including a pressure screw (10) with an exciting and pumping blade stage, the last of which located in the cavity of the sleeve (12), in communication with the cavity of the head (14) of the cutting unit, within which the receiving (23), intermediate (24) and cutting-separating (25) grids with annular protrusions (38) are located, between two continuous zones which is distributed holes for meat passage, and pressed to the annular ledges of the grills (23), (24), (25) two receiving (16), (17), two intermediate (18), (19) and separating (20) knives made with curly protrusions (42) on the blades, the shape of the sole (43) of each of which is associated with the configuration of the adjacent working surface (39) of the grill (23), (24) or (25), while the working surface (39) is cutting-separating ( 20) the grilles and the rear sides (50) of the blades of the separating knife (20), form the outlet channels (51) of the meat separator, which are in communication with the receiving hole of the axial unloading unit tube (52) or, according to another variant, during operation of the meat grinder periodically communicate with the receiving hole of the radial discharge pipe (55), characterized in that the feed unit is supplemented by two feeding screws (3) and (4), the receiving grill (6) and the receiving with a knife (5), as well as a shaft (8), which communicates a receiving funnel (1) with a sleeve (12).

6. The meat grinder according to paragraph 4, characterized in that the feed (3), (4) and pressure (10) screws are installed at an angle to each other.

7. A meat grinder according to paragraph 4, characterized in that in the shaft of the shaft (8) and in the sleeve (12) the turns of the blade of the exciting and pumping stages of the additional pressure screw are placed (11).

8. The cutting unit of the meat grinder, made according to paragraph 3, in the keyway (27) of the head (14) of which the stationary key (26) is fixed, and at least one elastic element (30), as well as two, are placed in the cavity of the head (14) receiving (16), (17), two intermediate (18), (19) and separating (20) knives and made in the form of disks with keyways receiving (23), intermediate (24) and cutting-separating (25) grids, at least the first one from joint rotation with adjacent receiving knives (16), (17) is held by a stationary key (26), while to (23) - (25), which are designed for interaction with one-side adjacent blades (16) - (20) have the form of annular protrusions (38) between two solid bands which are distributed holes for meat passage, and those parts of the blades of knives (16) - (20) that are designed to interact with the grills (23), (24) or (25), have the form of curly protrusions (42), the shape of the sole (43) of each of which linked to the configuration of the adjacent working surface (39) of the grill (23) (24) or (25), however, the working surface (39) of the cutting-separating grill and the rear sides of the blades of the separating knife (20) form the outlet channels (51) of the meat separator communicated with the receiving hole of the axial discharge pipe (52), or, in another embodiment, during the operation of the meat grinder periodically in communication with the receiving hole of the radial discharge pipe (55), characterized in that the pairs of opposite one-sided knives (17), (18) and (19), (20) are oriented relative to each other so that the blades of each of them are located opposite to the gaps between the blades of the opposite knife, and the width of the gaps between the blades of the opposite knives exceeds the value

(4ιS / π) ', m, where S is the area of one of the openings for meat passage made in the reception (23), in the second case, in the intermediate (24) or grill, while in the keyway at least the cutting-separating grating (25), a hole is made into which a lead of a removable key (28) is inserted, made with a cutout located in the zone of action of the blades of the separating knife (20).

9. The cutting unit of the meat grinder according to paragraph 8, characterized in that at least between the receiving

(23) and the intermediate (24) gratings, a combined knife is installed, the blades of which are made alternately left- and right-handed.

10. The cutting unit of the meat grinder according to paragraph 8, characterized in that a double-sided knife is installed between the receiving (23) and intermediate (24) grills.

11. Meat separator, which is an integral part of the cutting unit of paragraph 8 of a special meat grinder designed to implement the method of grinding meat according to paragraph 1, including a cutting-separating grate (25) and a separating knife (20), the blades of which with a working surface (39) cutting-separating lattice form the outlet channels (51), in communication with the receiving hole of the axial discharge pipe (52), while the part of the cutting-separating lattice (25), which is designed to interact with the separating knife (20), has the form an annular protrusion (38), between two continuous zones of which openings for meat passage are distributed, and those parts of the blades of the separating knife (20) that are designed to interact with the annular protrusion (38) of the lattice have the form of figured protrusions (42), the shape of the sole ( 43) each of which is connected with the configuration of the working surface (39) of the cutting-separating grating (25), characterized in that the outlet channels (51) are formed by the back sides (50) of the blades of the separating knife (20) and the working surface (39) of the cutting separating lattice, with the lope ti separating knife (20) are bent or curved in a direction opposite to its rotation.

12. The meat separator according to another embodiment, which is an integral part of the cutting unit of the special meat grinder made according to paragraph 9, includes a cutting-separating grill (25) and a separating knife (20), the blades of which with the working surface of the grill (39) form the outlet channels (51) , during the operation of the meat grinder, periodically communicating with the receiving hole of the radial discharge pipe (55), while that part of the cutting-separating grate (25), which is designed to interact with the separating knife (20), has the form of an annular protrusion (38), between two solid zones which are distributed passage openings for the meat, and those portions of the blades of the separating knife (20) which are intended to cooperate with the annular projection (38) cutting- separating lattice (25), have the form of figured protrusions (42), the shape of the sole (43) of each of which is associated with the configuration of the working surface (39) of the cutting-separating lattice (25), characterized in that the outlet channels (51) are formed by the rear sides (50) the blades of the separating knife (20) and the working surface (39) of the cutting-separating grating (25), while the blades of the separating knife (20) are bent or bent in the direction of its rotation.

13. The meat separator according to paragraph 12, characterized in that the separating knife (20) is made with a rim (21), in which there are windows (22).

14. A cutting pair of a meat grinder, one part of which is represented by an annular protrusion (38) of the lattice (b), (23), (24) or (25) with a working surface (39) at its end, between which two solid zones are distributed openings for the passage of meat, and the other part has the form of a curved protrusion (42) of the blade of the knife (5), (16) - (20), made expanding in the peripheral direction with at least one section tapering in the same direction, the shape of the sole ( 43) which, through the combination of the lengths of the arcs inscribed in it, is connected with the configuration of the working of the surface (39) of the grill (6), (23), (24) or (25), characterized by a combination of continuous and interrupted by holes for the passage of meat circles, characterized in that forming (48), (49) of the frontal and rear surfaces sections of the figured protrusion (42) of the blade of the knife located in planes perpendicular to the tangent to the cutting (44) and rear (45) edges of its sole (43), have the same shape and relative to the sole (43) are the same, while the volume K _{1 of the} figured the protrusions (42) of the blade of the knife and the volume V _{2 of the} annular protrusion (39) of the lattice correspond according to the expression

V _λ IV ₂ = ψ I m, [12] where ψ is the matching coefficient determined on the basis of experimental data; t - the number of blades of the knife.

15. The remaining pair of meat grinder according to paragraph 14, characterized in that the shape of the sole (43) of the figured protrusion (42) of the knife blade (5), (16) - (20), is determined using a pair of equations l _g = (l l2πp) gπp . , u, [1]

where I _j is the length of the arc of radius ρ _t belonging to the sole (43) of the figured protrusion (42) of the blade of the knife;

/ - the length of one of the bases of the sole (43) of the figured protrusion (42) having a radius p; 2πp is the length of the circle bounding the working surface (39) of the lattice (6), (23), (24) or (25);

2πp _j is the length of the circle located in that continuous zone of the working surface (39) of the lattice

(6), (23), (24) or (25), which is bounded by a circle of radius p; τ

∑ /. • _j - the length of the circumference of the radius P _j , 7 = 1 belonging to the working surface (39) of the grill interrupted by the holes for meat meat; / _j is the length of the lattice of the y-th arc of radius ρ _t belonging to the working surface (39), enclosed between two adjacent holes for meat passage, or using a pair of equations l _l = (l / 2πp) 2πp _l (l + ξ ^), s, [3]

/ _: = (// 2 ^) (|: / _Лг .) (L + ^), m, [4]

where / _j (x) = 1 + ξ - is the correction function that equalizes the wear rate of the interacting surfaces of the pair in the peripheral direction; ξ is an empirical coefficient, or using a pair of equations J ₁ = (Il 2πp) 2πp, (l - σ cos a), m, [5]

/, = (/ / 2πp) {∑ I _j; ) (1 - σ cos a), m, [6]

7 = 1 where / ₂ (x) = (l - σ cosα) is a correction function allowing to take into account the shape and spatial position of the cutting edge (44) of the knife blade; σ is the empirical coefficient; a is the angle between the radius p and the tangent to the line of the cutting edge (44) of the knife blade at the considered z-th point, or using a pair of equations

/, = (/ / 2πp) 2πp, (l + ξ ^ -) (I - σ сs а), m, [7]

P

I ₁ = (I / 2πp) (∑ l _{} i} ) (l + ξ ^) (\ - σ сs а), m, [8]

J = IP or using equation [1] and expression [9]

1 ^τ where / ₃ (x) = - ∑ (l + £ ^• & cos jβ) is a correction function that allows one to take into account the form and

T y = I location of the front sections (40) of the edges of the holes of the grill (6), (23), (24) or (25); ε is a coefficient, the value of which lies in the range 1.0 - 1.2, depends on the angle of inclination of the meat passage holes made in the grill (6), (23), (24) or (25), (6); k is the empirical coefficient; β - the angle between the radius r and the tangent line to the front portion (40) edge j -th lattice openings (6), (23), (24) or (25), in consideration r ^'th point, or using the equation [3] and the expressions I ₁ = Q / 2πp) (∑ l) (l + ξ ^ -) [- ∑ (l + εk cosβ)], m, [10]

J = IP τ J = I or using equation [7] and the expression / _In = (/ / _{2n: / ») (Σ / /} /) (l + f-) (l- σcoso) [i Σ (? L + ff * cos /)], m [11].

J = I 'P τ j = l

16. The cutting pair of the meat grinder, made in another embodiment, one part of which is represented by an annular protrusion (38) of the grill (6), (23), (24) or (25) with a working surface (39) at its end, between two continuous zones of which the openings for the meat passage made in the grill (6), (23), (24) or (25) are distributed, and the other part is in the form of a figured protrusion (42) of the knife blade (5), (16) - (20), made expanding in the peripheral direction with at least one section tapering in the same direction, the shape of the sole (43) of which by means of a set of lengths the arcs drawn into it is connected with the configuration of the working surface (39) of the lattice (6), (23), (24) or (25), characterized by a combination of lengths of solid and interrupted by holes for the passage of meat of circles, characterized in that the projections of any inscribed in the sole (43) arcs in any section of a curved protrusion (42) parallel to the sole

(43), have the same length, and the volume Vγ of the figured protrusion (42) of the knife blade (5), (16) - (20) and the volume V _{2 of the} annular protrusion (38) of the lattice (6), (23), (24) or (25) are related according to the expression [15].

17. The cutting pair of the meat grinder according to paragraph 16, characterized in that the shape of the sole (43) of the figured protrusion (42) of the blade of the knife is determined using a pair of equations [1], [2] or a pair of equations [3], [4], or a pair equations [5], [b], or a pair of equations [7], [8], or a pair of equations [1], [9], or a pair of equations [3], [10], or a pair of equations [7], [ eleven].