Device for massaging the bone and boneless cuts
(57) Abstract:The invention relates to the meat industry and can be used at the meat for salting and massaging raw meat. Device for massaging the bone and boneless cuts contains a frame with console mounted drum. The end wall of the drum is made in the form of ellipses arranged rotated relative to each other on the 90o. The centers of symmetry of the ellipse aligned with the axis of rotation of the shaft of the drum. The invention improves the quality of the finished product. 3 Il. The invention relates to equipment for the meat industry, and in particular to devices for massaging meat raw, and can be used in the manufacture of meat products at the stage of abating, and the Ambassador.A device for massaging the bone cuts, containing a frame and mounted on a horizontal shaft with simultaneous rotation and swinging movement in a vertical plane of the drum-shaped prisms (see USSR author's certificate 891047, class. And 22 With 9/00, 1981).A disadvantage of this device is the complexity of its design due to the presence of the mechanism of oscillation Cam typicauy changing the angle of its lateral sides relative to the horizontal shaft and inform the cuts move in the longitudinal direction, as well as the complexity and unreliability of the mounting shaft of the drum rotation in the bearings as by mounting the Cam and the opposite.The closest in technical essence and the achieved effect is a device for massaging the bone cuts containing the frame with bearings and fixed them in the dryer (see U.S. patent 5492499 And 22 With 9/00, 1996).The disadvantages of this device are: the complexity of the design, the drum blades are in the process destroy the surface layers of raw meat, which reduces the quality of the finished product. Two mounting shaft substantially complicates the maintenance of this device.Achieved with the use of the proposed device the technical result is to simplify the design, facilitate maintenance, and to improve the quality of the finished product.For this purpose, the device containing the frame with bearings and fixed them in the drum, the latter is installed in the support console and made in the form of the deformed cylinder, end walls which are ellipses, arranged rotated relative to each other on the 90o, view of the device for massaging the bone and boneless cuts; in Fig.2 is a view along arrow a in the device of Fig.3 a, b - trajectory cuts during massaging.Device for massaging the bone and boneless cuts includes a frame 1, a hollow drum 2, which is made in the form of a deformed cylinder, end walls it are ellipses rotated relative to each other on the 90othe shaft 3 is mounted in a bearing support 4, the hatch cover 5 for loading and unloading product, the actuator 6, the vacuum pump 7 and the remote control 8.Device for massaging the bone and boneless cuts works as follows.In the hollow drum 2 mounted in the loading position, place the pre-nespecially brine product, add the necessary amount of brine (up to 15% of the original mass), close tightly the cap 5 and set on the remote control 8 required processing mode (the vacuum depth, speed, cycle time), press the start button, including the drive 6 of the device, which, through a chain transmission and the shaft 3, mounted in a bearing support 4, transmits the rotation of the drum 2.During rotation of the drum 2 product inside, rises up through Perama shell of the drum 2 relative to the horizontal axis, equal 20opromotes the movement of the product along the drum 2 from one end wall to the other. Thus, there is a complex spatial motion, the trajectory of which is shown in Fig. 3. As a result of such movement the product experiences a mechanical effect from the curvature of the surface of the drum 2, which promotes uniform distribution of the curing ingredients throughout the volume of the pieces of product. A smooth transition from one surface curvature of the drum 2 in the other, the lack of faces and angles between them helps to create a gentle environment for processing product that ensures the integrity of the surface layers of the pieces of meat during the entire cycle massaging. This greatly improves the quality of finished products.At the end of the processing time of the product by a team of software devices, or any other impact of the signal on the stop of the drum 2 in the unloading position. Further relieve the vacuum and open the cover 5. Product by gravity under the action of gravity unloaded installed under the drum 2 capacity. After unloading the product by pressing the appropriate button on the control panel 8 of the drum 2 is rotated in the loading position is thus proposed device for massaging has a simpler design by the cantilever arrangement of the drum, allows you to easily install the trolley for loading and unloading products, which greatly simplifies the maintenance of the device and increases the quality of the finished product due to the uniform distribution of the curing ingredients and preserve the integrity of the surface layers of bone and boneless cuts, by exception, on the inner surface of the drum flat faces and corners. Device for massaging the bone and boneless cuts, containing a frame with bearings and installed them on the shaft of the drum end walls in the form of ellipses, the centers of symmetry which is aligned with the axis of rotation of the shaft, characterized in that the drum is equipped with console, and its end walls are made so that they form ellipses are rotated relative to each other on the 90o.
FIELD: food-processing industry.
SUBSTANCE: tenderer has charging hopper, guides, cutter units with disk-type toothed knives, regulating linkage mechanism, drive engine, bearing supports with stepped shafts, and chain transmission. Guides are made in the form of curved plates facing each other with their discharge sides and equipped with windows for disk-type knives secured by means of nuts on hexagonal shaft. In each of cutter units connected through chain transmission to drive engine, adjustable cutter unit is connected with lever of adjusting mechanism spring-loaded by means of set of plate-like springs arranged along stem equipped with thread on which nut of regulating linkage mechanism is disposed. Nuts of cutter units are inserted into apertures of stepped shafts.
EFFECT: simplified construction, enhanced reliability in operation, wider operational capabilities and improved quality of processed product.
6 cl, 9 dwg
FIELD: meat industry, in particular, equipment used in meat houses.
SUBSTANCE: apparatus has frame with bearing supports, and prismatic drum located therein. Outwardly embossed longitudinal corrugations are provided on side surface of drum. Supporting ring is attached to outer side surface of drum by means of transverse rigidity ribs made in the form of segments.
EFFECT: increased strength and durability of apparatus, and increased efficiency in massaging of raw meat material.
FIELD: meat processing for meat tendering and controlling of bacteria therein.
SUBSTANCE: method involves exposing meat to shock wave spreading through non-compressible fluid; to do that, placing meat so that it adheres to first surface of drum-shaped diaphragm having acoustic resistance approximating that of non-compressible fluid, which adheres to second surface of drum-shaped diaphragm separating meat from non-compressible fluid; restricting displacement of meat when exposing it to shock wave penetrating through non-compressible fluid, then through drum-shaped diaphragm into meat; using shock wave generation chamber for keeping therein of non-compressible fluid having first acoustic resistance; using wave shock generation chamber in non-compressible fluid within said chamber; using drum-shaped diaphragm adhering to said chamber. Drum-shaped diaphragm has one surface adapted for contacting with non-compressible fluid when apparatus is in operating state. Drum-shaped diaphragm has opposite surface adapted for contacting with meat when apparatus is in operating position. Drum-shaped diaphragm has acoustic resistance approximating first acoustic resistance. Also, means for restricting excessive displacement of meat when the latter is exposed to shock wave is employed for performing said method.
EFFECT: increased efficiency and wider operational capabilities of method through employment thereof for meat tendering and bacteria controlling.
18 cl, 5 dwg
FIELD: mechanics; foodstuffs.
SUBSTANCE: meat massager incorporates a dielectric material housing with ledges made from non-ferromagnetic material, the said ledges representing low-potential electrodes. The said housing face surface accommodates a high-potential electrode connected to the generator of continuous pulsed sinusoidal current. The housing can rotate to up the meat due to centrifugal forces and the said ledges to the housing top and to drop it down. Thus the meat is subjected to mechanical effects along with simultaneous electromechanical deformations.
EFFECT: intensified salting.
FIELD: food industry.
SUBSTANCE: invention is aimed at using in meat industry. System for processing of meat by supplement of blast wave to meat when meat contacts blind, essentially transparent for blast wave; at that meat is enclosed in a tunnel. Tunnel has solid side frames and flexible metal end walls, at that blind is disposed against metal top or bottom.
EFFECT: invention provides increase of meat tenderness.
6 cl, 3 dwg, 2 tbl, 2 ex
FIELD: food industry.
SUBSTANCE: invention is related to meat-processing industry and may be used for massaging of raw materials at salting or marinating stage. Massager contains rotary drum, vibrator for creation of vibrations and their transmission to drum body, vacuumising system. Rotary drum and vibrator are fixed on cross-beam, which rests on frame via springs, and frame is installed on adjustable vibration supports. Drum has additional working surface. Cut in arranged on drum side surface, on which loading-unloading hatch is arranged. Working stirring components are inclined to side surface of drum at sharp angle.
EFFECT: increased speed of process with improvement of quality and produce yield.
3 cl, 3 dwg
FIELD: food industry.
SUBSTANCE: invention is intended for usage in the field of meat industry. The meat maintenance chamber includes a cylindrical shaped body with a smooth conic shaped transition to the upper zone, a steam generator for automatic maintenance of increased (to a level of 95-100%) relative air humidity in the chamber in the period of meat maturing, suction and delivery air ducts, a device for generation aseptic conditions in the chamber. The body inner surface is covered with a heat-reflecting material which has a low blackness degree and a high slip coefficient.
EFFECT: invention ensures formation of thin aseptic fine-pored drying crust on meat surface which enables drying wastage decrease and protection against pathogenic microorganism occurrence in meat bulk.
7 cl, 2 dwg
FIELD: food industry.
SUBSTANCE: invention relates to meat industry, in particular, to devices for slaughter animal carcass meat electrostimulation. The device includes an electronic unit and a contactor designed in the form of a substrate with perpendicularly outgoing pivotal needle electrodes. The needle electrodes pivots have a bend at the base forming an oblique angle with the substrate, the spike having a backbend the angle whereof provides for recovery of perpendicularity of needle electrodes to the substrate surface.
EFFECT: invention ensures fuller and more uniform distribution of electrical pulses across the whole volume of muscular tissues of the carcass which increases electrostimulation effectiveness.
2 cl, 3 dwg
FIELD: food industry.
SUBSTANCE: proposed invention relates to food industry, in particular, it is intended for meat raw material massaging and thermal treatment during production of smoked products.. The installation is characterised by the fact that the horizontally positioned cylindrical screen body contains a drain nipple and a charging hatch with a UHF generator unit installed at the butt end. Inside the body there is a resonator chamber designed in the form of a tubular drum made of a non-ferromagnetic material and having inner blades, the drum rotating within the vertical plane and assembled of tubes so that the gap between them is less than a quarter of the wavelength. One butt end of the chamber is covered with a hollow disc connected to a hollow shaft with the shaft mounted in the bearing units by means of securing nuts and gaskets and connected to the sleeves. Installed under the screen body in the upper part are grill lamps in a mesh screen.
EFFECT: ensuring intensification of the process of lump meat raw material massaging and thermal treatment for production of smoked products.
FIELD: food industry.
SUBSTANCE: product is sliced into portions suitable for preparation and storage in the refrigerator, the sites of interaction with the product being selected in accordance with the size of the cutting tool comprising a push handle attached to the perforated plate having cutting elements in the form of wedge-shaped blades disposed with the pitch of in-line and cross-lying arrangement in the perforations of the plate. The cutting elements are arranged normal to the surface of the product, which allows to cut the product mass, raw fiber and tendons with the discontinuity of 7 mm and more over the entire depth. The triangular projections are configurated in the rows of each initial group of cutting elements overlapping by half-pitch. Laying spices and seasonings is carried out along the walls of the cut. The prepared product is cooled to a temperature from -2 to 5°C and stored for 2-30 hours. All materials of cutting tools are made of stainless, corrosion-resistant and high-carbon steel with a vacuum coating of titanium carbonitride.
EFFECT: mechanical and organoleptic changing the form of the meat or fish product mass, based on the diffusion penetration of seasonings and spices into the product mass structure.