阅读说明：本技术 肉料嫩化酶解设备、肉料嫩化方法和计算机可读存储介质 (Meat tenderization enzymolysis equipment, meat 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嫩化酶解设备、肉料嫩化方法和计算机可读存储介质,其中,肉料嫩化酶解设备包括：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,用于对肉料进行锤压处理；定位件,配合锤压件设置,用于确定肉料在内侧面板上的分布区域,锤压件定向对分布区域内的肉料进行定向锤压处理。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 tenderization enzymolysis equipment, a meat tenderization method and a computer readable storage medium, wherein the meat tenderization 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 hammering the meat material; and the positioning piece is matched with the hammering piece and used for determining a distribution area of the meat material on the inner side panel, and the hammering piece directionally hammers the meat material in the distribution area. 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 tenderization enzymolysis equipment which 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 hammering the meat material;

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.

2. The meat tenderizing and enzymatic hydrolysis apparatus of claim 1 further comprising:

And the tenderizing enzyme component is matched with the hammering piece and is used for applying tenderizing enzyme to the meat material, and the tenderizing enzyme is used for carrying out enzymolysis on myofibril and/or connective tissue in the meat material.

3. The meat tenderizing enzymatic apparatus of claim 2 wherein the tenderizing enzyme assembly further comprises:

An enzyme storage part for storing at least one tenderizing enzyme;

And the nozzle or the spray hole is arranged at the appointed end part of the hammering piece, the appointed end part is arranged facing the inner side panel of the accommodating part and can be communicated with the enzyme storage part, and the tenderizing enzyme in the enzyme storage part is sprayed to the meat material through the nozzle or the spray hole.

4. The meat tenderizing and enzymatic hydrolysis apparatus of claim 2 further comprising:

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

5. The meat tenderizing and enzymatic hydrolysis apparatus of claim 2 further comprising:

the enzyme passivation subassembly cooperates the portion of holding sets up for detect when the enzymolysis of tenderizing enzyme is long to be exceeded when predetermineeing time length, will temperature regulation to the preset temperature in the portion of holding, tenderizing enzyme that applys on the meat material is in be in the passivation state under the preset temperature.

6. The meat tenderizing and enzymatic hydrolysis apparatus of any one of claims 1 to 5 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.

7. the meat tenderizing and enzymatic hydrolysis apparatus of any one of claims 2 to 5 further comprising:

And the weight sensing component is matched with the accommodating part and used for detecting the weight value of the meat in the accommodating part and feeding back the weight value to the tenderizing enzyme component so that the tenderizing enzyme component applies tenderizing enzyme with corresponding weight proportion to the meat according to the weight value.

8. The meat tenderizing and enzymatic hydrolysis apparatus of any one of claims 2 to 5 further comprising:

The flavoring component is matched with the containing 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 tenderizing enzyme is applied to the meat material in the accommodating part or the flavoring agent is supplied.

9. the meat tenderizing and enzymatic hydrolysis apparatus of any one of claims 1 to 5 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.

10. The meat material tenderizing and enzymatic hydrolysis apparatus of any one of claims 1 to 5,

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

11. A meat tenderizing method applied to the meat tenderizing enzymolysis apparatus as recited in any one of claims 1 to 10, characterized in that the meat tenderizing method comprises:

after the distribution area of the meat material is determined, the meat material in the distribution area is directionally hammered.

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

Detecting a weight value of the meat material in the distribution area;

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

Adding the tenderizing enzyme to the meat material within the distribution region based on the weight value of the tenderizing enzyme.

13. the meat tenderizing method of claim 12, 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.

14. the meat tenderizing method of claim 13, further comprising:

adjusting the pH and/or temperature of any of the tenderizing enzymes to be applied to activate the tenderizing enzyme to be applied prior to applying the tenderizing enzyme to the meat material.

15. The meat tenderizing method as recited in any one of claims 12 to 14, characterized by further comprising:

And when the enzymatic hydrolysis time of the tenderizing enzyme on the meat material is detected to exceed the preset time, carrying out passivation treatment on the tenderizing enzyme applied on the meat material.

16. The meat tenderizing method as recited in any one of claims 12 to 14, characterized by further comprising:

After detecting the tenderizing enzyme or flavoring agent being applied to the meat material, subjecting the meat material to a stirring process.

17. The meat tenderizing method of claim 16, 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.

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 tenderizing and enzymolysis equipment, a meat tenderizing 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 meat tenderizing and enzymolysis equipment.

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 the technical solution of the first aspect of the present invention, there is provided a meat tenderizing and enzymolysis 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 hammering the meat material; 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 accommodating part and the hammering piece are oppositely arranged, and the positioning piece is combined with the distribution area of the meat material on the inner side panel to directionally hammer the meat material in the distribution area, so that on one hand, the distribution area can reflect the plane area of the meat material, the hammering piece can evenly hammer the meat material, on the other hand, the distribution area can also reflect the thickness of the meat material, the hammering pressure degree can be determined by the hammering piece according to the thickness, and the pertinence and the effectiveness of hammering and tenderizing the meat material can be optimized.

wherein, the surface of inside panel 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 the machinery hammering to the meat material.

In any of the above technical solutions, preferably, the method further includes: and the tenderizing enzyme component is matched with the hammering piece for applying tenderizing enzyme to the meat material, and the tenderizing enzyme is used for carrying out enzymolysis on myofibril and/or connective tissue in the meat material.

In the technical scheme, the tenderizing enzyme component is arranged, the hammering piece is matched for setting and applying tenderizing enzyme to the meat material, so that the hammering piece can be used for carrying out targeted mechanical tenderization on the meat material and assisting in degrading protein molecules, the toughness of connective tissues can be effectively reduced, the appearance structure of the meat material is not damaged, and the tenderness and the edible mouthfeel of the meat material are improved.

In any of the above embodiments, preferably, the tenderizing enzyme assembly further comprises: an enzyme storage part for storing at least one tenderizing enzyme; and the nozzle or the spray hole is arranged at the appointed end part of the hammering piece, the appointed end part is arranged facing the inner side panel of the accommodating part and can be communicated with the enzyme storage part, and the tendering enzyme in the enzyme storage part is sprayed to the meat material through the nozzle or the spray hole.

According to the technical scheme, the enzyme storage part and the nozzles or the spray holes arranged at the designated end part of the hammering piece are arranged, so that different types of tenderizing enzymes can be added according to the types of meat, and the tenderizing enzymes are uniformly sprayed onto the meat through the nozzles or the spray holes, and the tenderness and the edible mouthfeel of the meat are further optimized.

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

TABLE 1

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

In the technical scheme, the storage of the tendering enzyme generally needs to be carried out in a low-temperature environment, namely generally lower than room temperature, and in order to improve the tendering efficiency, the temperature value of the tendering enzyme generally needs 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 tendering enzyme is effectively improved by adjusting the pH value and/or the temperature value, and the tendering 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 tenderizing 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 component is matched with the accommodating part and used for adjusting the temperature in the accommodating part to a preset temperature when the enzymolysis time of the tendering enzyme is detected to exceed the preset time, and the tendering enzyme applied to the meat is in a passivation state at the preset temperature.

In the technical scheme, in order to avoid excessive enzymolysis of tendering enzyme on meat, the enzymolysis time of the tendering enzyme is monitored, and when the enzymolysis time of the tendering enzyme is detected to exceed the preset time, the temperature value of the tendering enzyme is adjusted to enable the tendering 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 tenderizing enzymes for different muscle tissues are shown in the following table 2.

TABLE 2

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: the weight sensing assembly is matched with the accommodating part and used for detecting the weight value of the meat in the accommodating part and feeding back the weight value to the tenderizing enzyme assembly so that the tenderizing enzyme assembly applies tenderizing enzyme with the weight corresponding to the proportion to the meat according to the weight value.

In the technical scheme, the weight sensing assembly is arranged by matching with the accommodating part, so that the weight change of the meat can be detected in time, the tenderizing enzyme with the weight in a corresponding proportion can be added more accurately according to the weight value, the waste of the tenderizing enzyme is reduced as much as possible, and meanwhile, the condition that the tenderizing enzyme is low due to insufficient addition amount can be effectively avoided.

In addition, the tenderizing enzyme application scheme can be further optimized by combining the distribution area and the weight value of the meat material, 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 to apply tenderizing enzyme on the two sides of the meat material, or the tenderizing enzyme is sprayed to the surface of the meat material in batches during the hammering treatment.

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 tenderizing enzyme is applied to the meat material in the accommodating part or 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: 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.

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

In the technical scheme, the optical positioner collects the distribution information of the meat materials based on an infrared radiation principle, the acoustic positioner 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.

According to a second aspect of the present invention, there is provided a meat tenderizing method, comprising: after the distribution area of the meat material is determined, the meat material in the distribution area is directionally hammered.

In the technical scheme, the accommodating part and the hammering piece are oppositely arranged, and the positioning piece is combined with the distribution area of the meat material on the inner side panel to directionally hammer the meat material in the distribution area, so that on one hand, the distribution area can reflect the plane area of the meat material, the hammering piece can evenly hammer the meat material, on the other hand, the distribution area can also reflect the thickness of the meat material, the hammering pressure degree can be determined by the hammering piece according to the thickness, and the pertinence and the effectiveness of hammering and tenderizing the meat material can be optimized.

Wherein, the surface of inside panel 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 the machinery hammering to 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 the weight value of the tenderizing enzyme in a proportion corresponding to the weight value of the meat material; tenderizing enzyme is added to the meat material in the distribution area according to the weight value of the tenderizing enzyme.

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

In any of the above technical solutions, preferably, after determining the distribution area of the meat material, the directional hammering treatment of the meat material in the distribution area specifically 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: the PH and/or temperature of any tenderizing enzyme to be applied is adjusted to activate the tenderizing enzyme to be applied prior to applying the tenderizing enzyme to the meat material.

In the technical scheme, the storage of the tendering enzyme generally needs to be carried out in a low-temperature environment, namely generally lower than room temperature, and in order to improve the tendering efficiency, the temperature value of the tendering enzyme generally needs 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 tendering enzyme is effectively improved by adjusting the pH value and/or the temperature value, and the tendering 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 tenderizing 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 enzymatic hydrolysis time of tendering enzyme on the meat material is detected to exceed the preset time, carrying out passivation treatment on the tendering enzyme applied on the meat material.

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

In any of the above technical solutions, preferably, the method further includes: after detecting the application of tenderizing enzyme or the provision of flavoring agent to the meat material, the meat material is subjected to a stirring treatment.

According to the technical scheme, the meat material is stirred after tenderizing enzyme is applied or flavoring agents are supplied to the meat material, the flavoring agents 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 agents to permeate into the meat material, so that the flavor and taste of the meat material can be effectively improved.

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.

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 block diagram of a meat tenderizing enzymatic apparatus according to one embodiment of the present invention;

FIG. 2 is a schematic view showing a sectional structure of a meat tenderizing enzymatic hydrolysis apparatus according to another embodiment of the present invention;

FIG. 3 shows a schematic flow diagram of a meat tenderization method according to one embodiment of the present invention;

fig. 4 shows a schematic flow diagram of a meat tenderization method according to another 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.