Device for toblerone meat
The invention relates to a device for Toblerone meat and can find application in the production of salted meat products meat processing. Device for Toblerone meat includes vanes are mounted with alternating, radially arranged blades stainless steel blades with leading rolling product. The latter is made of steel and placed at an angle 10-12oin the direction opposite to the rotation of the drum. Radially spaced blades stainless steel is made with longitudinal grooves, the height of which is equal 0,004 m, the step of placing the flute to their height is 1.5-2, and the ratio of the length of rifle to step equal to 0.4-0.6. The invention improves the quality of the Ambassador of raw meat due to the effective use of process Toblerone at all stages of mechanical processing of meat. 1 C.p. f-crystals, 2 ill., table 1. The invention relates to the meat industry, in particular, to devices for Toblerone meat, and can find application in the production of salted meat products meat processing.A device for Toblerone meat, including driven in rotation of the drum the system piping set vacuum [USSR author's certificate 826883, class. And 22 With 9/00, 1979].This device does not provide a high quality finished product, not allowing them to influence the process of movement of the loading of the drum in the machining process due to the identical shape of the blades.It is also known a device for massaging meat, including driven in rotation of the drum, the ends of which has a conical shell with vanes on the inner surface for gripping and lifting of product, and the cylindrical part has two blades equidistant from the hatch and from one another and intake pipe system degassing [USSR author's certificate 826883, class. And 22 With 9/00, 1979].The disadvantages of these settings is the lack of opportunities to influence the quality of the process of salting meat due to inefficient use of process Toblerone at all stages of the machining process.The closest in technical essence to the present invention is a device for Toblerone meat MS 20 firms Inject Star, USA, with a set of detachable blades of different shapes and functional purposes [Zharinov, A. I., Kuznetsov O. C., Cherkashina N. A. A short course on the basics of modern meat processing technology, organized by the company "Places international, 1997, - S. 77]: - to work in the "machining" (three hollow sloping shoulder - tilt angle for advanced rolling product"); - mode machining-mixing" (two blades rounded shape and one with radial pins).The disadvantages of this setup is the lack of opportunities to influence the quality of the process of salting meat due to inefficient use of process Toblerone at all stages of the machining process.Solved by the invention the task is to improve the quality of the process of the Ambassador of raw meat by ensuring the effective use of process Toblerone at all stages of mechanical processing of meat.The task is carried out by placing on the inner surface of the drum vanes alternating, radially arranged blades and inclined blades of steel of different profile.Efficient machining process will be considered the process by which a piece of meat in the switch performs the largest number of driving cycles (Z, BPM) being raised the blade to the maximum height at a given radius and the number of revolutions of the drum Chikoy, picked up another blade and continues this cycle of Toblerone.The conducted research allowed to determine the most rational for conducting effective process Toblerone the number of blades (xnfor drums of different radii (R, m) listed in the table.The dependence of the number of blades from the radius of the drum is described by the expression Xn=9-10R.The change in the designs of the number of blades greater than indicated in the table leads to an unjustified increase of metal installation. A smaller number of blades does not provide an effective mode of mechanical processing.We found that with increase in duration of mechanical treatment dramatically increases the effective coefficient of friction of meat on the surface of the blades and the inner surface of the drum. In this regard, the process of changing the frictional characteristics of meat on the surfaces of various materials. According to the results of the studies recommended the use as a material for the manufacture of blades of stainless steel, having rifle longitudinal direction and allowing to reduce the magnitude of the friction coefficient 1.4 times.Research to associated with the formation of high adhesion and friction forces after a long (>180 min) of circular machining. The result is the formation of stagnant zones of the product at the base of the blades (with a large number of blades the number of stagnant zones will increase in proportion to the number of blades) that can cause serious deterioration in the quality of the finished product due to uneven mechanical processing of individual pieces of meat. In this regard, uneven distribution of the curing agents and the formation of color. Established that the use of blades with leading rolling product [Paleev A. I. Technological equipment of enterprises of the meat industry. - M. : Food industry, 1963. - 474 S.]" angle 10-12oavoid this phenomenon. At smaller angles of the blades (up to 10othe process is reduced to the motion of the load in the drum with radial vanes, which is undesirable for the reasons given above. When the angles of the blades over the 12othe efficiency of the machining process is dramatically reduced, because the pieces of meat don't do a full cycle of movement, and the mode Toblerone is reduced to the mode of intensive mixing.Based on the above proposed installation (Fig.1), consisting of driven is installed blades are stainless steel with longitudinal grooves (2) and blades with leading rolling product (3) (angle 10-12oin the direction opposite to the rotation of the drum) with the recommended number of these blades is given in the table. Use the flute on the surface of the blades reduces the area of contact of the meat with the surface friction, thus reducing the resulting friction and adhesion. It is established that when a shock load in the meat, as elastoplastic body deformations are generated to 0.003 m [GUZ B. C., O. Koval And the Propagation of elastic waves strains in meat// Izvestiya vuzov. Food technology, 1990, 2-3, S. 76-78]. Therefore, the height of the flute should be sufficient to avoid contact of the product with the material parts of the cavities, i.e. more than the amount of deformation of meat in the collision with the cowling (h>0,003 m). On this basis, we propose the following geometrical parameters flute: height h= 0,004 m, the ratio of the step height t/h=l,5-2, the ratio of the length of rifle to step 1/t=0.4 to 0.6 (Fig.2).During the rotation of the drum (1) in the direction shown in Fig.1, meat, picked up one of the blades (2, 3), rises as high as you can until the force of gravity of the piece exceeds the system friction meat on the blade surface and the centrifugal force from the rotating drum:The claimed design unlike the prototype contributes to the quality of the process of the Ambassador of raw meat by ensuring the effective use of process Toblerone at all stages of mechanical processing of meat.As follows from the above, the technological achievement of the quality improvement process of the Ambassador of raw meat by ensuring the effective use of process Toblerone at all stages of mechanical processing of meat is only achieved with the simple and inextricably interconnected all essential features of the claimed method of the Ambassador.
Claims1. Device for Toblerone meat, including driven in rotation drum with vanes on the inner cylindrical surface, the hatch for loading and unloading of the product and the intake pipe of the vacuum system, is great for the of optoc with leading rolling product, made of steel and placed at an angle 10-12oin the direction opposite to the rotation of the drum, with radially arranged blades stainless steel is made with longitudinal grooves, the height of which is equal 0,004 m, the step of placing the flute to their height is 1.5-2, and the ratio of the length of rifle to step equal to 0.4-0.6.2. The device under item 1, characterized in that the number of blades (xn) is determined depending on the radius of the drum (R, m) in the expression xn= 9-10R.
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.