阅读说明：本技术 肉料蛋白水解酶解设备、肉料嫩化方法和计算机可读存储介质 (Meat material proteolysis enzymolysis equipment, meat material tenderization method and computer readable storage medium ) 是由 李嗣乾 房振 李晶 杜放 于 2018-06-01 设计创作，主要内容包括：本发明提供了一种肉料蛋白水解酶解设备、肉料嫩化方法和计算机可读存储介质,其中,肉料蛋白水解酶解设备包括：容纳部,用于放置待嫩化的肉料；锤压件,与容纳部内用于放置肉料的内侧面板相对设置,用于对肉料进行定向锤压处理；果蔬蛋白酶发生器,连通于容纳部设置,用于对果蔬类产品进行研磨或压榨,以获取包含蛋白水解酶的果蔬汁,蛋白水解酶能够酶解肉料中的肌原纤维和/或结缔组织。通过本发明的技术方案,能够提高对肉料进行锤压嫩化的效率,有利于提升肉料的食用口感。(The invention provides meat material proteolysis enzymolysis equipment, a meat material tenderization method and a computer readable storage medium, wherein the meat material proteolysis enzymolysis equipment comprises: the accommodating part is used for accommodating meat to be tenderized; the hammering piece is arranged opposite to the inner side panel for placing the meat material in the accommodating part and is used for performing directional hammering treatment on the meat material; the fruit and vegetable protease generator is communicated with the accommodating part and used for grinding or squeezing the fruit and vegetable products to obtain the fruit and vegetable juice containing the proteolytic enzyme, and the proteolytic enzyme can carry out enzymolysis on myofibrils and/or connective tissues in the meat material. Through the technical scheme of the invention, the efficiency of tenderizing the meat material by hammering can be improved, and the edible taste of the meat material is favorably improved.)

1. a meat material proteolysis enzymolysis equipment is characterized by comprising:

The accommodating part is used for accommodating meat to be tenderized;

The hammering piece is arranged opposite to the inner side panel used for placing the meat material in the accommodating part and is used for performing directional hammering treatment on the meat material;

The fruit and vegetable protease generator is communicated with the accommodating part and used for grinding or squeezing fruit and vegetable products to obtain fruit and vegetable juice containing proteolytic enzyme, and the proteolytic enzyme can carry out enzymolysis on myofibril and/or connective tissue in the meat material.

2. The meat material proteolytic enzymatic apparatus of claim 1, further comprising:

The positioning piece is matched with the hammering piece and is used for determining a distribution area of the meat material on the inner side panel, and the hammering piece orients the meat material in the distribution area to be hammered.

3. The meat material proteolytic enzymatic apparatus of claim 2,

The positioning piece comprises at least one of an optical positioning piece, an acoustic positioning piece and an image collector.

4. the meat material proteolytic digestion equipment of claim 1, wherein the fruit and vegetable protease generator further comprises:

the flow guide part is provided with an accommodating cavity for accommodating the fruit and vegetable products;

the juicing screw is arranged in the accommodating cavity, can be detached from or assembled with the flow guide part in a matching way, and is used for squeezing or grinding the fruit and vegetable products;

And the juice discharging part is communicated with the accommodating part and is used for discharging the fruit and vegetable juice containing the proteolytic enzyme into the accommodating part.

5. The meat material proteolytic digestion equipment of claim 4, wherein the fruit and vegetable protease generator further comprises:

The storage part is communicated with the accommodating cavity and is used for storing the fruit and vegetable products;

And the temperature control assembly is matched with the storage part and used for regulating and controlling the storage temperature and humidity in the storage part.

6. The meat material proteolytic enzymatic apparatus of claim 1, further comprising:

And the enzyme activation component is matched with the fruit and vegetable protease generator and is used for adjusting the pH value and/or the temperature value of any proteolytic enzyme to be applied so as to activate the proteolytic enzyme to be applied.

7. The meat material proteolytic enzymatic apparatus of claim 1, further comprising:

the enzyme passivation subassembly, the cooperation the portion that holds sets up for detect when the enzymolysis of proteolytic enzyme is long to exceed when predetermineeing, will temperature regulation in the portion that holds is to predetermineeing the temperature, the proteolytic enzyme of exerting on the meat material is in be in the passivation state under the predetermined temperature.

8. The meat material proteolytic enzymatic apparatus of any one of claims 1 to 7, further comprising:

The weight sensing assembly is matched with the containing part and used for detecting the weight value of the meat in the containing part and feeding back the weight value to the fruit and vegetable protease generator so that the fruit and vegetable protease generator can apply proteolytic enzymes with corresponding proportional weights to the meat according to the weight value.

9. The meat material proteolytic enzymatic apparatus of any one of claims 1 to 7, further comprising:

And the pressure sensing assembly is matched with the stress part of the hammering piece and is used for monitoring the hammering pressure degree information of the hammering piece in the hammering processing process.

10. the meat material proteolytic enzymatic apparatus of any one of claims 1 to 7, further comprising:

And the prompting component is connected to the hammering piece and is used for monitoring the hammering times and/or the hammering duration of the hammering piece and prompting a user of the hammering process of the meat material.

11. a meat tenderizing method applied to the meat proteolysis and enzymolysis device of any one of claims 1 to 10, wherein the meat tenderizing method comprises:

In response to an instruction of tenderizing meat materials, controlling the grinding or squeezing of the fruit and vegetable products to obtain quantitative fruit and vegetable juice containing proteolytic enzyme;

Guiding the fruit and vegetable juice to a containing part for containing the meat material,

Wherein the proteolytic enzyme is capable of enzymatically hydrolyzing myofibrils and/or connective tissue in the meat material.

12. the meat tenderizing method of claim 11, wherein after the distribution area of the meat is determined, the directional hammering of the meat in the distribution area specifically comprises:

and after the distribution area of the meat material is determined, monitoring the hammering pressure degree information in the hammering processing process when the hammering processing is directionally carried out on the meat material.

13. The meat tenderizing method of claim 11, further comprising:

And monitoring the hammering times and/or hammering duration of the meat material, and prompting a user of the hammering progress of the meat material.

14. The meat tenderizing method of claim 11, further comprising:

Detecting the weight value of the meat material;

Determining a weight value of proteolytic enzyme in a proportion corresponding to the weight value of the meat material;

Adding the proteolytic enzyme to the meat material within the receptacle according to the weight value of the proteolytic enzyme.

15. the meat tenderizing method of claim 14, further comprising:

Adjusting the pH and/or temperature value of any one of the proteolytic enzymes to be applied to activate the proteolytic enzyme to be applied before applying the proteolytic enzyme to the meat material.

16. The meat tenderizing method as recited in any one of claims 11 to 15, characterized by further comprising:

And when the enzymolysis time of the proteolytic enzyme on the meat material is detected to exceed the preset time, passivating the proteolytic enzyme applied to the meat material.

17. The meat tenderizing method as recited in any one of claims 11 to 15, characterized by further comprising:

After detecting the application of the proteolytic enzyme or the provision of a flavouring agent to the meat material, the meat material is subjected to a mixing treatment.

18. A computer-readable storage medium provided with a memory, a processor, and a computer program stored on the memory and executable on the processor,

The processor when executing a computer program carries out the steps of a method of tenderizing meat as claimed in any one of claims 11 to 17.

Technical Field

The invention relates to the technical field of cooking, in particular to meat proteolysis enzymolysis equipment, a meat tenderization method and a computer readable storage medium.

Background

With the improvement of the living standard of people, livestock meat materials such as beef, pork and mutton become one of main foods of people, and the requirements of people on the eating mouthfeel of meat products are increasingly improved.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art or the related art.

Therefore, the invention aims to provide a meat material proteolysis enzymolysis device.

another object of the present invention is to provide a meat tenderizing method.

It is another object of the present invention to provide a computer-readable storage medium.

In order to achieve the above object, according to a first aspect of the present invention, there is provided a meat material proteolysis apparatus, comprising: the accommodating part is used for accommodating meat to be tenderized; the hammering piece is arranged opposite to the inner side panel for placing the meat material in the accommodating part and is used for performing directional hammering treatment on the meat material; the fruit and vegetable protease generator is communicated with the accommodating part and used for grinding or squeezing the fruit and vegetable products to obtain the fruit and vegetable juice containing the proteolytic enzyme, and the proteolytic enzyme can carry out enzymolysis on myofibrils and/or connective tissues in the meat material.

In the technical scheme, the accommodating part and the hammering part are arranged oppositely, and the fruit and vegetable protease generator which can be communicated with the accommodating part is arranged, proteolytic enzymes in fresh fruits and vegetables are natural and pollution-free, the proteolytic enzymes can be used for uniformly tenderizing meat materials, the tenderizing condition is mild, namely, the nutrition of meat is guaranteed not to be lost, and the meat materials can be efficiently tenderized by combining mechanical hammering or extrusion tenderization.

Wherein, the surface of the inside panel of portion of holding can set up anti-skidding granule to avoid the meat material to take place the offset, in addition, the surface of hammering casting die can set up protruding structure or spine structure, can further improve the effect of carrying out mechanical hammering to the meat material.

in any of the above technical solutions, preferably, the method further includes: and the positioning piece is matched with the hammering piece and is used for determining a distribution area of the meat material on the inner side panel, and the hammering piece is used for performing hammering treatment on the meat material in the distribution area in a directional mode.

In the technical scheme, the positioning piece is arranged by matching with the hammering pressing piece, so that the distribution area of the meat material on the inner panel is determined, and directional hammering processing is performed on the meat material in the distribution area.

In any of the above technical solutions, preferably, the positioning element includes at least one of an optical positioning element, an acoustic positioning element, and an image collector.

In the technical scheme, the optical positioning piece collects the distribution information of the meat materials based on an infrared radiation principle, the acoustic positioning piece collects the distribution information of the meat materials based on a sound wave reflection principle, and the image collector collects the image information of the meat materials and determines the distribution information of the meat materials by combining an image processing technology.

in any of the above technical solutions, preferably, the fruit and vegetable protease generator further includes: the flow guide part is provided with an accommodating cavity for accommodating fruit and vegetable products; the juicing screw is arranged in the accommodating cavity, can be detached from or assembled with the flow guide part in a matching way, and is used for squeezing or grinding fruit and vegetable products; and the juice discharging part is communicated with the accommodating part and is used for discharging the fruit and vegetable juice containing the proteolytic enzyme into the accommodating part.

In the technical scheme, the flow guide part and the juicing screw are arranged in the fruit and vegetable protease generator, so that fruit residues and fruit and vegetable juice can be effectively separated, the fruit and vegetable juice is quantitatively supplied into the accommodating part to tenderize meat, and meanwhile, the fruit residues are discharged out of the accommodating part to reduce the influence of the fruit residues on the mouthfeel of a user.

In any of the above technical solutions, preferably, the fruit and vegetable protease generator further includes: the storage part is communicated with the accommodating cavity and is used for storing fruit and vegetable products; the temperature control assembly is matched with the storage part and used for regulating and controlling the storage temperature and humidity in the storage part.

In this technical scheme, through set up storage portion and temperature control component in fruit vegetables protease generator, can improve proteolytic enzyme's fresh degree, reduce the demand to keeping fresh simultaneously, when need not apply proteolytic enzyme to holding portion, with fruit vegetables class product storage in storage portion, and do not squeeze or grind, and cooperate temperature control component to the temperature and humidity in the processing part, and then the new freshness of furthest improvement fruit vegetables class product, and then the activity of furthest maintenance proteolytic enzyme, be favorable to improving the tenderization efficiency to the meat material.

The results of the experiments on muscle degradation by various proteolytic enzymes are shown in table 1 below, and the units are% in%.

TABLE 1

In any of the above technical solutions, preferably, the method further includes: the enzyme activation component is matched with the fruit and vegetable protease generator and is used for adjusting the PH value and/or the temperature value of any proteolytic enzyme to be applied so as to activate the proteolytic enzyme to be applied.

in the technical scheme, the storage of the proteolytic enzyme is generally required to be carried out in a low-temperature environment, namely generally lower than room temperature, and in order to improve the tenderization efficiency, the temperature value of the proteolytic enzyme is generally required to be increased to an optimal temperature, and meanwhile, the pH value is another important factor influencing the enzyme activity, so that the activity of the proteolytic enzyme is effectively improved by adjusting the pH value and/or the temperature value, and the tenderization efficiency of meat materials is improved.

Wherein, taking papain as an example, the optimal pH value range of the activity is 5-7, the optimal temperature value range is 50-60 ℃, and the activity of the proteolytic enzyme is optimal when the pH value and the temperature value are both in the optimal range.

in any of the above technical solutions, preferably, the method further includes: the enzyme passivation subassembly, the cooperation portion of holding sets up for when detecting that the enzymolysis of proteolytic enzyme is long to exceed when presetting the time length, with the temperature regulation in the portion of holding to preset the temperature, the proteolytic enzyme that applys on the meat material is in the passivation state under preset the temperature.

In the technical scheme, in order to avoid excessive enzymolysis of the meat material by the proteolytic enzyme, the enzymolysis time of the proteolytic enzyme is monitored, and when the enzymolysis time of the proteolytic enzyme is detected to exceed the preset time, the temperature value of the proteolytic enzyme is adjusted to enable the proteolytic enzyme to enter a passivation state.

In the case of papain, the enzyme activity decreases when the temperature is higher than 80 ℃ and is inactivated when the temperature is higher than 90 ℃.

Among them, the results of experiments on the hydrolytic activity of various proteolytic enzymes for different muscle tissues are shown in table 2 below.

TABLE 2

In any of the above technical solutions, preferably, the method further includes: weight sensing subassembly, cooperation holding portion set up for the weight value of the meat material in the detection holding portion, and feedback weight value to fruit vegetables protease generator, to supply fruit vegetables protease generator to exert the proteolytic enzyme of corresponding proportion weight to meat material according to the weight value.

In this technical scheme, set up weight sensing subassembly through the cooperation portion of holding, can in time detect the weight change of meat material to add the proteolytic enzyme of corresponding proportion weight more accurately according to the weight value, reduce proteolytic enzyme's waste as far as possible, simultaneously, also can avoid effectively that proteolytic enzyme addition volume is not enough and lead to the condition emergence that the meat material tenderness is low.

in addition, the distribution area and the weight value of the meat material are combined, so that the application scheme of the proteolytic enzyme can be further optimized, for example, when the thickness of the meat material is detected to be large and the weight value is detected to be large, a user can be prompted to turn over the meat material so as to apply the proteolytic enzyme on the two sides of the meat material, or the proteolytic enzyme is sprayed on the surface of the meat material in batches during the hammering process.

In any of the above technical solutions, preferably, the method further includes: the flavoring component is arranged in a matching way with the accommodating part and is used for providing flavoring for the tenderized meat; and the stirring component is arranged on the inner side of the accommodating part and is used for stirring the meat material after detecting that the proteolytic enzyme is applied to the meat material in the accommodating part or the flavoring agent is supplied.

In this technical scheme, set up flavouring agent subassembly and stirring subassembly through the cooperation portion of holding, can add the flavouring agent to the meat material before carrying out the hammer pressure processing, hammer pressure in-process or hammer pressure processing back to the meat material, because hammer pressure processing procedure can further assist the flavouring agent infiltration in the meat material, consequently, can improve the flavor taste of meat material effectively.

In any of the above technical solutions, preferably, the method further includes: the pressure sensing assembly is matched with the stress part of the hammering piece and used for monitoring the hammering pressure degree information of the hammering piece in the hammering processing process.

In the technical scheme, the pressure sensing assembly is arranged by matching with the stress part of the hammering piece, the hammering pressure information can be monitored in the hammering processing process, wherein the hammering pressure information is realized based on the acting force and the counter acting force, and in the hammering processing process, the tenderization degree of the meat can be determined by the hammering pressure information, for example, the tenderization of the meat is more, the counter acting force of the hammering pressure is smaller, and the meat is not tenderized enough, so that the toughness is higher, therefore, the counter acting force of the hammering pressure is larger, namely, the tenderization degree of the meat is monitored by combining the hammering pressure information and the enzymolysis time.

In any of the above technical solutions, preferably, the method further includes: and the prompting component is connected to the hammering piece and is used for monitoring the hammering times and/or the hammering duration of the hammering piece and prompting the hammering process of the meat material of the user.

In this technical scheme, through setting up suggestion subassembly and come the monitoring hammer and press number of times and/or hammer duration, can in time and directly perceivedly indicate the user to press the process, for example, the suggestion user needs to carry out the turn-over to the meat material, perhaps the suggestion user has accomplished the process of pressing the hammer to the meat material.

According to a second aspect of the present invention, there is provided a meat tenderizing method, comprising: in response to an instruction of tenderizing meat materials, controlling the grinding or squeezing of the fruit and vegetable products to obtain quantitative fruit and vegetable juice containing proteolytic enzyme; the fruit and vegetable juice is guided into a containing part for containing meat, wherein the proteolytic enzyme can carry out enzymolysis on myofibrils and/or connective tissues in the meat.

According to the technical scheme, the fruit and vegetable products are controlled to be ground or squeezed by responding to the command of tenderizing meat materials in response to the request so as to obtain quantitative fruit and vegetable juice containing proteolytic enzyme; the fruit and vegetable juice is guided into the containing part for containing meat materials, proteolytic enzymes in fresh fruits and vegetables are pure natural and pollution-free, the proteolytic enzymes can uniformly tenderize the meat materials, the tenderization condition is mild, namely, the nutrition of meat is guaranteed not to be lost, the meat materials can be efficiently tenderized by combining mechanical beating or extrusion tenderization, in addition, the fruit and vegetable juice obtained by grinding and squeezing also comprises fructose, fruit acid and pulp paste, and the flavor of cooking the meat materials is favorably improved.

Wherein, the surface of the inside panel of portion of holding can set up anti-skidding granule to avoid the meat material to take place the offset, in addition, the surface of hammering casting die can set up protruding structure or spine structure, can further improve the effect of carrying out mechanical hammering to the meat material.

In any of the above technical solutions, preferably, the method further includes: after the distribution area of the meat material is determined, when the meat material is directionally hammered, the information of the hammering pressure degree in the hammering processing process is monitored.

In the technical scheme, after the distribution area of the meat material is determined, when the meat material is directionally hammered, the hammer pressure information in the hammering processing process is monitored, wherein the hammer pressure information is realized based on the acting force and the reaction force, and in the hammering processing process, the tenderization degree of the meat material can be determined through the hammer pressure information, for example, the tenderization of the meat material is more, the reaction force of the hammer pressure is smaller, and the tenderization of the meat material is not enough, so that the higher the reaction force of the hammer pressure is, namely the tenderization degree of the meat material is monitored by combining the hammer pressure information and the enzymolysis time.

In any of the above technical solutions, preferably, the method further includes: and monitoring the hammering times and/or hammering duration of the meat material, and prompting the user of the hammering progress of the meat material.

In the technical scheme, the hammering frequency and/or the hammering duration of the meat material are monitored, so that a user can be prompted to perform hammering process timely and intuitively, for example, the user is prompted to turn over the meat material or is prompted to finish the hammering processing process of the meat material.

In any of the above technical solutions, preferably, the method further includes: detecting the weight value of the meat material in the distribution area; determining a weight value of the proteolytic enzyme in a proportion corresponding to the weight value of the meat material; adding proteolytic enzymes to the meat material in the distribution area according to the weight value of the proteolytic enzymes.

In the technical scheme, the weight value of meat materials in the distribution area is detected; the weight value of the proteolytic enzyme in the proportion corresponding to the weight value of the meat material is determined, the proteolytic enzyme in the proportion corresponding to the weight value is added more accurately according to the weight value, the waste of the proteolytic enzyme is reduced as much as possible, and meanwhile, the condition that the meat material is low in tenderness due to insufficient addition of the proteolytic enzyme can be effectively avoided.

In any of the above technical solutions, preferably, the method further includes: the PH and/or temperature of any proteolytic enzyme to be applied is adjusted to activate the proteolytic enzyme to be applied before the proteolytic enzyme is applied to the meat material.

In the technical scheme, the storage of the proteolytic enzyme is generally required to be carried out in a low-temperature environment, namely generally lower than room temperature, and in order to improve the tenderization efficiency, the temperature value of the proteolytic enzyme is generally required to be increased to an optimal temperature, and meanwhile, the pH value is another important factor influencing the enzyme activity, so that the activity of the proteolytic enzyme is effectively improved by adjusting the pH value and/or the temperature value, and the tenderization efficiency of meat materials is improved.

Wherein, taking papain as an example, the optimal pH value range of the activity is 5-7, the optimal temperature value range is 50-60 ℃, and the activity of the proteolytic enzyme is optimal when the pH value and the temperature value are both in the optimal range.

In any of the above technical solutions, preferably, the method further includes: and when the enzymolysis time of the proteolytic enzyme on the meat material is detected to exceed the preset time, passivating the proteolytic enzyme applied to the meat material.

In the technical scheme, in order to avoid excessive enzymolysis of the meat material by the proteolytic enzyme, the enzymolysis time of the proteolytic enzyme is monitored, and when the enzymolysis time of the proteolytic enzyme is detected to exceed the preset time, the temperature value of the proteolytic enzyme is adjusted to enable the proteolytic enzyme to enter a passivation state.

In any of the above technical solutions, preferably, the method further includes: after detecting the application of proteolytic enzymes or the provision of flavouring agents to the meat mass, the meat mass is subjected to a mixing treatment.

in the technical scheme, the meat material is stirred after the proteolytic enzyme is applied or the flavoring agent is provided to the meat material, the flavoring agent can be applied to the meat material before the meat material is subjected to hammering treatment, in the hammering treatment process or after the meat material is subjected to hammering treatment, and the hammering treatment process can further assist the flavoring agent to permeate into the meat material, so that the flavor and taste of the meat material can be effectively improved.

According to an aspect of the third aspect of the present invention, there is provided a computer readable storage medium comprising a memory, a processor and a computer program stored on the memory and executable on the processor, the processor implementing the steps of the meat tenderizing method as defined in any one of the above aspects when the computer program is executed by the processor.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

FIG. 1 shows a schematic view of a cross-sectional structure of a meat material proteolysis apparatus according to an embodiment of the present invention;

FIG. 2 shows a schematic view of a cross-sectional structure of a meat material proteolysis apparatus according to another embodiment of the present invention;

FIG. 3 shows a schematic block diagram of a meat material proteolytic enzymatic apparatus according to another embodiment of the present invention;

Fig. 4 shows a schematic flow diagram of a meat tenderization method according to one embodiment of the present invention.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.