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：锤压件；承载件,套设于锤压件的外部,锤压件与承载件之间的非接触空间为肉料的容纳空间,其中,锤压件与承载件之间能够发生相对运动,进而对容纳空间内的肉料进行锤压处理。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: hammering and pressing the piece; the outside of hammering casting die is located to the cover to hold carrier, and the non-contact space between hammering casting die and the carrier is the accommodation space of meat material, and wherein, relative motion can take place between hammering casting die and the carrier, and then hammer and press the processing to the meat material in the accommodation space. 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:

Hammering and pressing the piece;

The bearing piece is sleeved outside the hammering piece, the non-contact space between the hammering piece and the bearing piece is a containing space of meat materials,

The hammering piece and the bearing piece can move relatively, and accordingly meat materials in the containing space are hammered.

2. The meat tenderizing and enzymatic hydrolysis apparatus of claim 1,

The hammering piece is a spherical piece, and when the bearing piece moves along a specified direction, the hammering piece performs hammering treatment on meat in the accommodating space along the direction opposite to the specified direction.

3. The meat tenderizing and enzymatic hydrolysis apparatus of claim 1,

The hammering piece is an inner cylinder piece, the bearing piece is an outer cylinder piece matched with the hammering piece in shape, the curved surface of the inner cylinder piece is opposite to the curved surface of the outer cylinder piece, and when relative eccentric motion occurs between the inner cylinder piece and the outer cylinder piece, the curved surface of the inner cylinder piece and the curved surface of the outer cylinder piece perform hammering treatment on the meat materials.

4. The meat tenderizing and enzymatic hydrolysis apparatus of claim 1,

the hammering piece is an inner cylinder piece, the bearing piece is an outer cylinder piece matched with the hammering piece in shape, the plane of the inner cylinder piece is opposite to the plane of the outer cylinder piece, and when the outer plane of one side of the inner cylinder piece moves opposite to the inner plane of one side of the outer cylinder piece, the hammering processing is carried out on meat materials between the outer plane of one side and the inner plane of one side.

5. The meat material tenderizing and enzymatic hydrolysis apparatus of any one of claims 1 to 4,

the outer side wall of the hammering piece is provided with a convex rib, and/or the inner side wall of the bearing piece is provided with a convex rib.

6. the meat tenderizing and enzymatic hydrolysis apparatus of any one of claims 1 to 4 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.

7. The meat tenderizing enzymatic apparatus of claim 6 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 bearing piece 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.

8. The meat tenderizing and enzymatic hydrolysis apparatus of claim 6, 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.

9. The meat tenderizing and enzymatic hydrolysis apparatus of claim 6, further comprising:

the enzyme passivation component is matched with the bearing piece and is used for detecting that the enzymolysis time of the tenderizing enzyme exceeds the preset time, adjusting the temperature in the bearing piece to the preset temperature, and applying the tenderizing enzyme on the meat material to be in a passivation state at the preset temperature.

10. The meat tenderizing and enzymatic hydrolysis apparatus of any one of claims 7 to 9 further comprising:

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

11. The meat tenderizing and enzymatic hydrolysis apparatus of any one of claims 1 to 4 and 7 to 9 further comprising:

And the flavoring component is matched with the bearing part and is used for providing flavoring for the tenderized meat material.

12. The meat tenderizing and enzymatic hydrolysis apparatus of any one of claims 1 to 4 and 7 to 9 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.

13. a meat tenderizing method applied to the meat tenderizing enzymolysis equipment as claimed in any one of claims 1 to 12, characterized in that the meat tenderizing method comprises:

And responding to an instruction for tenderizing the meat material, controlling the relative motion between the hammering piece and the bearing piece of the meat material tenderizing and enzymolysis equipment, and further hammering the meat material in the accommodating space of the meat material tenderizing and enzymolysis equipment.

14. The meat tenderizing method according to claim 13, wherein the step of controlling the relative movement between the hammering piece and the bearing piece of the meat tenderizing and enzymolysis equipment in response to the command for tenderizing the meat in response to the request for tenderizing the meat further comprises the following steps:

In response to an instruction for tenderizing the meat material, controlling the bearing piece to move along a specified direction, so that the hammering piece performs the hammering treatment on the meat material in the accommodating space along the direction opposite to the specified direction.

15. The meat tenderizing method according to claim 13, wherein the step of controlling the relative movement between the hammering piece and the bearing piece of the meat tenderizing and enzymolysis equipment in response to the command for tenderizing the meat is requested, so as to hammer the meat in the accommodating space of the meat tenderizing and enzymolysis equipment, further comprises the following steps:

And responding to an instruction for tenderizing the meat material, and controlling the inner cylinder piece and the outer cylinder piece to perform relative eccentric motion so that the curved surface of the inner cylinder piece and the curved surface of the outer cylinder piece perform the hammering treatment on the meat material.

16. the meat tenderizing method according to claim 13, wherein the step of controlling the relative movement between the hammering piece and the bearing piece of the meat tenderizing and enzymolysis equipment in response to the command for tenderizing the meat is requested, so as to hammer the meat in the accommodating space of the meat tenderizing and enzymolysis equipment, further comprises the following steps:

And in response to an instruction for tenderizing the meat material, controlling an outer plane on one side of the inner cylinder part and an inner plane on one side of the outer cylinder part to move towards each other so as to carry out the hammering treatment on the meat material between the outer plane on one side and the inner plane on one side.

17. The meat tenderizing method as recited in any one of claims 13 to 16, characterized by further comprising:

Detecting the weight value of the meat material in the accommodating space;

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

and adding the tenderizing enzyme to the meat material in the accommodating space according to the weight value of the tenderizing enzyme.

18. The meat tenderizing method of claim 17, 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.

19. The meat tenderizing method of claim 17, 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.

20. 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 the computer program carries out the steps of a method of tenderizing meat as claimed in any one of claims 13 to 19.

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: hammering and pressing the piece; the outside of hammering casting die is located to the cover to hold carrier, and the non-contact space between hammering casting die and the carrier is the accommodation space of meat material, and wherein, relative motion can take place between hammering casting die and the carrier, and then hammer and press the processing to the meat material in the accommodation space.

In this technical scheme, through the outside of locating the hammer casting die with bearing the thing cover to with meat material as for the non-contact space between hammer casting die and the carrier, can hammer the processing to the meat material in the accommodation space when taking place relative motion between hammer casting die and the carrier, simple structure just hammers the processing to the meat material in the accommodation space, has improved the tenderness and the tenderization efficiency of meat material.

Wherein, the surface that holds the carrier 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 hammering piece is a spherical piece, and when the bearing piece moves in a specific direction, the hammering piece hammers the meat material in the accommodating space in a direction opposite to the specific direction.

In this technical scheme, be spherical through setting up the hammer casting die, hold carrier when following the assigned direction motion, spherical hammer casting die carries out the hammer casting process to meat material in the inside that holds carrier, and the control mode is simple and high-efficient, and wherein, the assigned direction motion includes the reciprocating motion on a plurality of directions of predetermineeing, rather than moving to a direction simply.

In any of the above technical solutions, preferably, the hammering piece is an inner cylinder, the bearing piece is an outer cylinder matched with the hammering piece in shape, the curved surface of the inner cylinder is arranged opposite to the curved surface of the outer cylinder, and when relative eccentric motion occurs between the inner cylinder and the outer cylinder, the curved surface of the inner cylinder and the curved surface of the outer cylinder perform hammering treatment on the meat material.

in the technical scheme, the hammering piece is arranged to be the inner cylinder piece, the bearing piece is arranged to be the outer cylinder piece matched with the shape, specifically, when the bearing piece rotates in a drum mode of the washing machine, meat materials are placed on the inner curved surface of the bearing piece based on the centrifugal force principle, the outer curved surface of the hammering piece impacts the inner curved surface of the bearing piece, then the meat materials on the inner curved surface are hammered, in addition, the hammering piece can also extrude the bearing piece in a mode similar to a screw shaft of a juicer, then the meat materials are hammered, at the moment, the section patterns of the hammering piece and the bearing piece are both trapezoidal, and the meat materials are extruded to the short bottom edge by the hammering piece from the long trapezoidal bottom edge.

In any of the above technical solutions, preferably, the hammering piece is an inner cylinder, the bearing piece is an outer cylinder matched with the hammering piece in shape, a plane of the inner cylinder is arranged opposite to a plane of the outer cylinder, and when an outer plane on one side of the inner cylinder and an inner plane on one side of the outer cylinder move in opposite directions, the hammering processing is performed on meat between the outer plane on one side and the inner plane on one side.

In this technical scheme, be interior barrel spare through setting up the hammer casting die to set up and hold carrier and match suitable outer barrel spare for the shape, specifically, the axis of interior barrel spare is parallel with the axis of outer barrel spare, and during inner barrel spare and outer barrel spare along axis relative motion, can take place the striking between the basal plane near to of two telescopic, carry out the hammer casting to the meat material between one side outer plane and one side inner plane and handle, control mode is simple, and the pertinence that carries out the hammer casting to the meat material is stronger.

In any of the above technical solutions, preferably, an outer side wall of the hammering piece is provided with a rib, and/or an inner side wall of the bearing piece is provided with a rib.

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 designated end part of the hammering piece, the designated end part is arranged facing the inner side panel of the bearing 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 on the bearing part 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 bearing part and used for adjusting the temperature in the bearing 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 weight sensing assembly is matched with the bearing piece and is used for detecting the weight value of the meat material and feeding back the weight value to the tenderizing enzyme assembly so that the tenderizing enzyme assembly applies tenderizing enzyme with the weight of the corresponding proportion to the meat material according to the weight value.

In the technical scheme, the weight sensing assembly is arranged by matching with the bearing 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: and the flavoring component is matched with the bearing part and is used for providing flavoring for the tenderized meat material.

In this technical scheme, set up flavouring agent subassembly and stirring subassembly through the cooperation bearing part, 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.

In any of the above technical solutions, preferably, the hammer pressing member or the bearing member may further include a positioning member, the positioning member is configured to position a distribution area of the meat material, and the positioning member 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: and responding to an instruction for tenderizing the meat material, controlling the relative motion between the hammering piece and the bearing piece of the meat material tenderizing and enzymolysis equipment, and further hammering the meat material in the accommodating space of the meat material tenderizing and enzymolysis equipment.

In the technical scheme, the hammer pressing piece is sleeved with the bearing piece, and when a command of tenderizing the meat material is responded to, the hammer pressing piece of the meat tenderizing and enzymolysis equipment is controlled to move relative to the bearing piece.

wherein, the surface that holds the carrier 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, in response to an instruction requesting to tenderize the meat material, the method controls a relative motion between a pressing member and a bearing member of the meat material tenderizing and enzymolysis device, and further performs a pressing process on the meat material in a receiving space of the meat material tenderizing and enzymolysis device, and specifically includes: and in response to an instruction for tenderizing the meat material, controlling the bearing piece to move along a specified direction, so that the hammering piece hammers the meat material in the accommodating space along the direction opposite to the specified direction.

In this technical scheme, through control and hold carrier along the motion of assigned direction, the hammer casting die that the cover was located in holding the carrier is followed opposite direction and is born the impact with the carrier under the inertial force, and then carries out the hammer casting processing to the meat material, and control mode is simple, and has improved the tenderization efficiency to the meat material.

In any of the above technical solutions, preferably, in response to an instruction requesting to tenderize the meat material, the method controls a relative motion between a pressing member and a bearing member of the meat material tenderizing and enzymolysis device, and further performs a pressing process on the meat material in a receiving space of the meat material tenderizing and enzymolysis device, and specifically includes: and responding to an instruction for tenderizing the meat material, and controlling the relative eccentric motion between the inner cylinder piece and the outer cylinder piece so that the curved surface of the inner cylinder piece and the curved surface of the outer cylinder piece hammer the meat material.

In the technical scheme, when a command of tenderizing the meat materials is responded to, the inner cylinder part and the outer cylinder part are controlled to perform relative eccentric motion, so that the curved surface of the inner cylinder part and the curved surface of the outer cylinder part hammer the meat materials, namely, the meat materials are tenderized by mutual rolling between the inner cylinder part and the outer cylinder part, the tenderness of the meat materials processed by the mechanical tenderizing mode is more balanced, and the more complete appearance of the meat materials can be kept.

in any of the above technical solutions, preferably, in response to an instruction requesting to tenderize the meat material, the method controls a relative motion between a pressing member and a bearing member of the meat material tenderizing and enzymolysis device, and further performs a pressing process on the meat material in a receiving space of the meat material tenderizing and enzymolysis device, and specifically includes: and responding to an instruction for tenderizing the meat material, and controlling the outer plane on one side of the inner cylinder part and the inner plane on one side of the outer cylinder part to move in opposite directions so as to hammer the meat material between the outer plane on one side and the inner plane on one side.

In this technical scheme, when carrying out the instruction of tenderization to meat material through responding to the request, the outer plane in one side of control interior barrel spare and the interior plane in one side of outer barrel spare move in opposite directions to carry out the hammering to the meat material between the outer plane in one side and the interior plane in one side and handle, also the meat material can be placed respectively in the interior diapire and the interior roof that hold the piece, a reciprocating motion of hammering piece, can carry out hammering respectively once to the meat material of interior diapire and interior roof, it is efficient to hammer, and the reliability is high.

In any of the above technical solutions, preferably, the method further includes: detecting the weight value of the meat material in the accommodating space; 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 holding space according to the weight value of the tenderizing enzyme.

in the technical scheme, the weight value of the tenderizing enzyme in a proportion corresponding to the weight value of the meat material is determined by detecting the weight value of the meat material in the distribution area, and the tenderizing enzyme in the 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 tenderizing enzyme is low in tenderizing degree due to insufficient addition amount of the tenderizing enzyme can be effectively avoided.

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 is a schematic sectional view showing a meat tenderizing enzymatic hydrolysis apparatus according to a first embodiment and a second embodiment of the present invention;

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

FIG. 3 is a schematic sectional view showing a meat tenderizing enzymatic hydrolysis apparatus according to a fourth embodiment of the present invention;

FIG. 4 is a schematic sectional view of a meat tenderizing and enzymatic hydrolysis apparatus according to a fifth embodiment of the present invention;

FIG. 5 is a schematic sectional view showing the pressing member of the meat tenderizing enzymolysis equipment according to the sixth embodiment of the present invention;

FIG. 6 is a schematic sectional view showing the press member of the meat tenderizing enzymolysis apparatus according to the seventh embodiment of the present invention;

fig. 7 is a schematic sectional view showing a carrier of a meat tenderizing enzymatic hydrolysis apparatus according to an eighth embodiment of the present invention;

fig. 8 shows a schematic flow diagram of a meat tenderizing method according to example nine 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.