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CN-121986952-A - Steaming equipment for industrial processing of steamed pork with grains

CN121986952ACN 121986952 ACN121986952 ACN 121986952ACN-121986952-A

Abstract

The invention relates to the technical field of processing of steamed pork in a lees, and discloses steaming equipment for industrial processing of the steamed pork in a lees, which comprises a tank body, a tank cover and a metal tray, wherein the metal tray is provided with a rotating shaft, a plurality of first fixing sleeves are arranged on the rotating shaft, first sliding rod frames are arranged in the first fixing sleeves, extension shaft bodies are arranged at the end parts of the first fixing sleeves and the end parts of the first sliding rod frames, arc-shaped flexible blades are arranged between the extension shaft bodies.

Inventors

  • WANG DONG
  • WANG JIN

Assignees

  • 常州旅游商贸高等职业技术学校

Dates

Publication Date
20260508
Application Date
20260409

Claims (10)

  1. 1. The steaming equipment for the industrial processing of the grain braised meat is characterized by comprising a tank body (1) for steaming a meat blank, a tank cover (2) buckled at the top of the tank body (1), a metal tray (3) is fixedly arranged inside the tank body (1) through bolts, a plurality of through holes (31) are formed in the metal tray (3), a rotating shaft (4) which is rotationally connected with the metal tray (3) is arranged in the central area of the metal tray (3), a plurality of first fixing sleeves (5) are fixedly arranged on the rotating shaft (4), a first sliding rod frame (51) which is in sliding connection with the inner wall of the first fixing sleeve (5) is arranged inside each first fixing sleeve (5), one end of the first sliding rod frame (51) is positioned outside the first fixing sleeve (5), an extension shaft body (52) is fixedly arranged at the end of the first fixing sleeve (5) and the end of the first sliding rod frame (51), an arc-shaped flexible blade (53) is arranged between the extension shaft bodies (52), a plurality of first fixing sleeves (5) are fixedly arranged at the other end of the first sliding rod frame (51) and the first fixing sleeve (5) and the inner wall (54) and the second sliding rod frame (55) are fixedly connected with the first sliding rod body (55), a torsion spring (56) is connected between one of the limiting shaft bodies (55) and the inner wall of the corresponding extending shaft body (52), and a plurality of needling mechanisms (6) for needling the surface of the meat blank are arranged above the arc-shaped flexible blades (53).
  2. 2. The steaming device for industrialized processing of the grain braised meat, as set forth in claim 1, wherein the needling mechanism (6) comprises a plurality of rigid rod frames (61) arranged below the metal tray (3), a plurality of metal needle bodies (62) are fixedly arranged on each rigid rod frame (61), the metal needle bodies (62) pass through the through holes (31) to perform needling action on the surface of the meat blank on the metal tray (3), limit sleeves (63) are symmetrically arranged above the rigid rod frames (61), and the limit sleeves (63) are fixed in the through holes (31).
  3. 3. The steaming device for industrialized processing of the grain braised pork according to claim 2, wherein guide shaft bodies (64) are fixedly arranged at two ends of the rigid rod frame (61), one end of each guide shaft body (64) penetrates through the bottom of the corresponding limit sleeve (63) and extends into the corresponding limit sleeve, and a reset spring (65) is connected between each guide shaft body (64) and the inner wall of the top of the corresponding limit sleeve (63).
  4. 4. The steaming device for industrialized processing of the grain braised meat, as set forth in claim 3, wherein the rotating shaft (4) is fixedly provided with a plurality of second fixing sleeves (66), the second fixing sleeves (66) are internally provided with second sliding rod frames (67) which are in sliding connection with the inner walls of the second fixing sleeves, one ends of the second sliding rod frames (67) are positioned outside the second fixing sleeves (66), a second spring part (68) is connected between the second sliding rod frames (67) and the inner walls of the second fixing sleeves (66), trapezoid protruding blocks (69) are fixedly arranged at the end parts of the second sliding rod frames (67), the bottom of the rigid rod frames (61) is fixedly provided with a stressed shaft body (60), and balls are embedded at the end parts of the stressed shaft body (60).
  5. 5. The steaming device for industrial processing of steamed pork with rice wine according to claim 4, wherein both sides of the trapezoid protruding block (69) are arranged in an inclined manner.
  6. 6. The steaming device for industrialized processing of the grain braised meat, as set forth in claim 1, wherein the top of the tank cover (2) is fixedly provided with a servo motor (7), the output end of the servo motor (7) is fixedly provided with a transmission shaft (71), the bottom of the transmission shaft (71) is slidably connected with the top of the rotating shaft (4), the inner wall of the top of the tank cover (2) is fixedly provided with a protective sleeve (8), the transmission shaft (71) is rotatably connected with the protective sleeve (8), the outer wall of the protective sleeve (8) is fixedly provided with a positioning sleeve (81), the inside of the positioning sleeve (81) is provided with a sliding sleeve (9) slidably connected with the inner wall of the positioning sleeve, and one end of the sliding sleeve (9) is positioned outside the positioning sleeve (81).
  7. 7. The steaming device for industrialized production of grain braised pork as set forth in claim 6, wherein one end of the sliding sleeve (9) is fixedly provided with a mounting bracket (91), a plurality of vibrating mechanisms (92) are fixedly arranged on the mounting bracket (91), and the vibrating mechanisms (92) are used for vibrating and beating the surface of the meat blank.
  8. 8. The steaming device for industrialized processing of the grain braised pork of claim 7, wherein an iron panel (93) is fixedly arranged at the top of the sliding sleeve (9), an electromagnet (82) is fixedly arranged on the inner wall of the top of the positioning sleeve (81), the electromagnet (82) is electrified to generate repulsive force on the iron panel (93), and a spring body (94) is connected between the iron panel (93) and the inner wall of the bottom of the positioning sleeve (81).
  9. 9. The steaming device for industrialized production of grain braised pork according to claim 1, wherein a plurality of detachable sleeves (10) are fixedly arranged on the surface of the fixed sleeve I (5), each detachable sleeve (10) is internally provided with a spherical connecting rod frame (101) movably connected with the detachable sleeve, and spiral blades (102) are arranged on the surface of the spherical connecting rod frame (101).
  10. 10. The steaming device for industrial processing of the steamed pork with rice grains according to claim 1, wherein a plurality of openings (531) are formed in the surface of each arc-shaped flexible blade (53).

Description

Steaming equipment for industrial processing of steamed pork with grains Technical Field The invention relates to the technical field of processing of steamed pork with grains, in particular to steaming equipment for industrial processing of the steamed pork with grains. Background The method is characterized in that the characteristic flavor of the steamed pork in the lees is derived from permeation and adhesion of esters, alcohols and trace volatile organic acids in the lees in the hot processing process from the food engineering perspective, the texture of the steamed pork in the lees depends on full hydrolysis and gelation of collagen in connective tissues under the condition of long time or high temperature, the traditional industrial processing flow of the steamed pork in the lees generally comprises the following basic links that the streaky pork in the lees is subjected to trimming, dicing and blanching setting, then is transferred into a pickling container to be mixed with lees and seasonings, and is subjected to standing permeation under the condition of normal temperature or low temperature, after the pickling process is finished, the meat blank is stacked in a steaming tray and is sent into a continuous steaming box or a high-pressure steaming kettle, the fixed time is maintained under the set temperature and pressure, so that the collagen is fully hydrolyzed and fat is emulsified and separated out, and finally the minced form of the crisp finished product is formed; In the actual industrial steaming environment, the meat blank is placed on the surface of a tray in a fully static way with the skin part facing downwards and the meat facing upwards, the skin part of the meat blank is softened to a certain extent under the action of heat, but the whole body of the meat blank still maintains continuous and compact structural integrity, flavor substance molecules in the gravy can only passively diffuse through limited interfaces where the edge of the meat blank contacts cooking liquor, the skin part can not penetrate into the inside of a fat layer, a protein denaturation layer can not be rapidly formed on the surface exposed upwards at high temperature, the permeation path of the gravy from the surface to the inside is further hindered, the gravy can not finish the replacement of fat tissues while the fat is separated out, the skin part of the meat blank is cut off, the skin part of the meat blank is adhered to the white and oligomeat, the flavor of the meat is only absorbed into the inside of the cooking liquor, and the characteristic of the steamed meat is not really steamed, and the characteristic of the steamed meat is achieved. Disclosure of Invention The invention aims to provide steaming equipment for industrial processing of the steamed pork with grains, which solves the problems in the background technology. The steaming equipment for the industrial processing of the grain braised meat comprises a tank body for steaming a meat blank, a tank cover buckled at the top of the tank body, wherein a metal tray is fixedly arranged in the tank body through bolts, a plurality of through holes are formed in the metal tray, a rotating shaft which is rotationally connected with the metal tray is arranged in the central area of the metal tray, a plurality of first fixing sleeves are fixedly arranged on the rotating shaft, a first sliding rod frame which is in sliding connection with the inner wall of the first fixing sleeve is arranged in each first fixing sleeve, one end of the first sliding rod frame is positioned outside the first fixing sleeve, an extending shaft body is fixedly arranged at the end of the first fixing sleeve and the end of the first sliding rod frame, an arc-shaped flexible blade is arranged between the extending shaft bodies, a first spring part is connected between the other end of the first sliding rod frame and the inner wall of the first fixing sleeve, two ends of the arc-shaped flexible blade are fixedly arranged on the limiting shaft body and are rotationally connected with the extending shaft body, one end of the limiting shaft body and the corresponding extending shaft body are connected with the corresponding blade, and the needle punching mechanism is arranged on the surface of the meat blank. Preferably, the needling mechanism comprises a plurality of rigid rod frames arranged below the metal tray, each rigid rod frame is fixedly provided with a plurality of metal needle bodies, the metal needle bodies perform needling actions on the surface of the meat blank on the metal tray through the through holes, and limit sleeves are symmetrically arranged above the rigid rod frames and fixed in the through holes. Preferably, the guide shaft bodies are fixedly installed at the two ends of the rigid rod frame, one end of each guide shaft body penetrates through the bottom of the corresponding limit sleeve and extends to the inside of the corresponding limit sleeve, and a reset sprin