阅读说明：本技术 一种鸭胸成型加工模具及加工工艺 (Duck breast forming and processing die and processing technology ) 是由 焦启波 李玉娟 于 2019-09-30 设计创作，主要内容包括：本发明公开了一种鸭胸成型加工模具及加工工艺,其技术方案要点是：包括承接盒,与承接盒铰接的盖板,所述承接盒内设置有对肉类进行均匀的分类器；分类器包括设置在承接盒内的环形框,环形框内设置有若干个分割板,分隔板交错排列,使环形框内形成若干个空腔,分割板的两端与环形框的内壁固定连接。本发明的优点是：使得肉类在模具中受热更加均匀。(The invention discloses a duck breast forming and processing die and a processing technology, and the technical scheme is as follows: the meat sorter comprises a receiving box and a cover plate hinged with the receiving box, wherein a meat sorter for uniformly sorting meat is arranged in the receiving box; the classifier comprises an annular frame arranged in the bearing box, a plurality of partition plates are arranged in the annular frame, the partition plates are arranged in a staggered mode, a plurality of cavities are formed in the annular frame, and two ends of the partition plates are fixedly connected with the inner wall of the annular frame. The invention has the advantages that: so that the meat is heated more uniformly in the mould.)

1. The utility model provides a duck chest shaping mold processing, includes and holds box (1), and hold box (1) articulated apron (2), characterized by: a classifier (4) for uniformly classifying the meat is arranged in the receiving box (1);

The classifier (4) comprises an annular frame (41) arranged in the receiving box (1), a plurality of partition plates (42) are arranged in the annular frame (41) in a staggered mode, a plurality of cavities (43) are formed in the annular frame (41), and two ends of the partition plates (42) are fixedly connected with the inner wall of the annular frame (41).

2. the duck breast forming and processing mold as claimed in claim 1, wherein: each partition plate is provided with a plurality of communicating holes (421).

3. the duck breast forming and processing mold as claimed in claim 1, wherein: the cover plate (2) is provided with a plurality of second heating holes (21).

4. The duck breast forming and processing mold as claimed in claim 1, wherein: the cover plate (2) is provided with a plurality of hollow beams (22), and the hollow beams (22) are arranged at intervals.

5. the duck breast forming and processing mold as claimed in claim 1, wherein: a plurality of lock catches (3) for locking the receiving box (1) and the cover plate (2) mutually are arranged on one side of the receiving box (1);

Hasp (3) are including articulating buckle (31) that hold box (1) lateral wall, rotate to connect lantern ring (33) on buckle (31), and the rigid coupling is on apron (2) with the hook plate (34) of lantern ring (33) mutually supporting.

6. The duck breast forming and processing mold as claimed in claim 1, wherein: one side of the receiving box (1) is fixedly connected with a plurality of hooks (12) for hanging the receiving box (1).

7. The duck breast forming and processing mold as claimed in claim 1, wherein: the edge of the port of the annular frame (41) is fixedly connected with a plurality of bearing beams (44) for blocking the port of the annular frame (41), and the bearing beams (44) are lined at intervals.

8. A duck breast processing technology applying any one of the claims 1-7, which is characterized in that: the method comprises the following steps:

step 1: preparing raw materials, namely (freezing) duck breast meat with skin and duck breast meat without skin;

Step 2: unfreezing, namely naturally unfreezing, and keeping the central temperature of the unfrozen meat at 0-4 ℃;

and step 3: selecting, namely removing fur, hairy roots and the like on the upper side of the skin of raw meat, cutting one side of the meat, and keeping the meat temperature at 0-8 ℃ after selecting;

And 4, step 4: injecting, wherein each 100kg of saline is prepared, and the temperature of the saline is 2-4 ℃ after stirring;

the stirred salt water must be filtered,

firstly, checking whether the injection machine is normal and clean;

injecting slowly, wherein the pressure is 0.4MPa, the injection rate is 25 percent, and the meat temperature after injection is less than or equal to 8 ℃;

And 5: tenderizing, rolling and kneading, namely putting the peeled duck and the breast meat with skin into a near rolling and kneading machine, regulating the vacuum degree to be not less than 0.08Mpa, slowly rolling and kneading for 6 hours, and keeping the temperature of the meat discharged from a tank to be 0-8 ℃;

Step 6: filling a mold, namely spreading a plastic film on the cleaned carrying box, uniformly spreading the plastic film on the carrying box in layers, rolling and kneading the pickled raw meat, putting the raw meat into each cavity of the classifier, pressing the mold, exhausting air by needling, continuously fastening the cover plate, and hanging the cover plate on a rack rod;

and 7: cooking, removing the film, cooking for the first time, placing the rack rod in a smoking and cooking box, and cooking for 70 minutes at the temperature of 80 ℃ in the cooking box; cooling and unloading the film, spraying cold water on the die for 20 minutes, and unloading the die after the die is completely cooled; secondary cooking, namely taking out the meat in the die, placing the meat on a tray, pushing the meat into the steam box again for cooking, and setting the temperature of the steam box to be 80 ℃ for cooking for 10 minutes;

and 8: drying, namely setting the temperature of the smoking and steaming box at 50 ℃ for 80 minutes;

And step 9: smoking, namely setting the smoking function of a smoking cooking box at a set position, setting the temperature to be 60 ℃, and smoking for 60 minutes;

step 10: cooling, namely naturally cooling the smoked meat to ensure that the meat is cooled to the central temperature of the meat of 12 ℃;

then pushing the meat into a precooling chamber with the temperature of 0-4 ℃ to continue deep cooling to ensure that the central temperature of the meat is lower than 7 ℃;

Step 11: slicing and packaging, namely deeply cooling the meat until the thickness of an ice layer on the surface is less than or equal to 1cm, and slicing, wherein the thickness of the slices is selected according to the requirements of customers; then packaging the sliced meat into bags by a packaging machine;

step 12: sterilizing, namely putting the packaged finished product bag into a sterilization pool, keeping the temperature at 76 ℃, continuously soaking for 40 minutes, keeping the central temperature of the product at 72 ℃, and keeping the temperature for 10 minutes;

Step 13: spraying the product by using condensed water to reduce the temperature of the product to 12 ℃, and enabling the surface of a product packaging bag to be clean and pollution-free;

step 14: and putting the product into a fresh-keeping warehouse, and keeping the temperature of 0-4 ℃ for fresh keeping.

Technical Field

The invention relates to the field of food processing equipment, in particular to a duck breast forming and processing die and a processing technology.

background

meat products refer to cooked meat products or semi-products prepared by taking livestock and poultry meat as a main raw material and seasoning, such as sausages, hams, bacon, sauced meat, barbecue and the like. That is to say, all the meat products using livestock and poultry meat as main raw material and added with seasonings do not vary with the processing technology, and are all called meat products, including: sausage, ham, bacon, sauced meat, barbecue, jerky, dried meat slice, meatball, conditioned kebab, meat pie, cured meat, crystal meat and the like.

meat products processing company adds man-hour to meat raw and other materials, needs use a mould of cooking, including accepting the box to and with accept box articulated apron, accept to offer a plurality of on the box and be used for accelerating the heating hole of heat propagation. When the staff cooks the meat, need place the meat in the box that holds, then close the apron, place the mould in the steam ager and cook afterwards for the meat is cooked the design at the in-process of cooking.

after the mould is hung in the steam box, the meat in the mould can be stacked on one side in the bearing box under the action of gravity, so that the meat is attached to each other more tightly, and the meat in the central area is heated unevenly.

disclosure of Invention

the invention aims to provide a duck breast forming and processing die and a processing technology, which have the advantage that meat is heated in the die more uniformly.

The technical purpose of the invention is realized by the following technical scheme:

A duck breast forming and processing mold comprises a bearing box and a cover plate hinged with the bearing box, wherein a classifier for uniformly classifying meat is arranged in the bearing box;

The classifier comprises an annular frame arranged in the bearing box, a plurality of partition plates are arranged in the annular frame, the partition plates are arranged in a staggered mode, a plurality of cavities are formed in the annular frame, and two ends of the partition plates are fixedly connected with the inner wall of the annular frame.

through above-mentioned technical scheme, the staff need place the annular frame in accepting the box earlier before placing meat in accepting the box, then place meat in every cavity of annular frame for when hanging accepting the box and establishing, meat also can be even distribution in accepting the box, not only help the meat shaping of cooking in-process, also reduced between the meat and piled up the central region that causes each other and cook inhomogeneous, improved the efficiency of cooking to meat.

The invention is further configured to: and each partition plate is provided with a plurality of communicating holes.

through the technical scheme, the communication holes are formed, so that the whole weight of the classifier is reduced, and the adjacent cavities are communicated, so that the hot air flow is accelerated in the process of cooking meat, and the cooking efficiency of the meat is guaranteed.

The invention is further configured to: and the cover plate is provided with a plurality of second heating holes.

through the technical scheme, the second heating holes are formed, so that the inner air and the outer air of the mold are communicated with each other, and the cooking efficiency of hot air on meat is improved. And the second heating hole is arranged, so that the whole weight of the cover plate is reduced, and the portability of operating the cover plate by workers is improved.

The invention is further configured to: the cover plate is provided with a plurality of hollow beams which are arranged at intervals.

through above-mentioned technical scheme, the setting of hollow beam through the buckling of apron, has improved the rigidity of apron for the apron is difficult for buckling, when the apron lid closed the state, has not only improved the memory space of meat, has improved the stability of apron lock moreover.

The invention is further configured to: one side of the bearing box is provided with a plurality of lock catches for locking the bearing box and the cover plate mutually;

the lock catch comprises a buckle plate hinged on the side wall of the receiving box, a lantern ring is rotatably connected on the buckle plate, and a hook plate which is fixedly connected on the cover plate and is matched with the lantern ring.

through above-mentioned technical scheme, close the back when the apron lid, through the rotation of buckle for the lantern ring hook is held on the hook plate, then makes the lantern ring and hook plate taut each other through the rotation of buckle, thereby will lap and hold box locking.

the invention is further configured to: one side of the bearing box is fixedly connected with a plurality of hooks for hanging the bearing box.

through above-mentioned technical scheme, the setting of couple is convenient for establish the mould immediately in the steam ager to the both sides that the hot-air of being convenient for passes through the mould contact each other with the meat, thereby improved the efficiency of cooking, moreover through the mode of establishing immediately under the even condition of guarantee being heated, improved the mould and hung the quantity of establishing.

the invention is further configured to: the edge of the port of the annular frame is fixedly connected with a plurality of bearing beams for blocking the port of the annular frame, and the bearing beams are arranged at intervals.

Through above-mentioned technical scheme, after the meat is cooked, the staff can open the apron, then take out annular frame from accepting the box for meat is all taken out under accepting of roof beam, has improved the efficiency of picking up the meat.

aiming at the defects in the prior art, the second purpose of the invention is to provide a duck breast meat processing technology, which enables the meat body forming cooking efficiency to be higher.

in order to achieve the purpose, the invention provides the following technical scheme: the method comprises the following steps:

step 1: preparing raw materials, namely (freezing) duck breast meat with skin and duck breast meat without skin;

Step 2: unfreezing, namely naturally unfreezing, and keeping the central temperature of the unfrozen meat at 0-4 ℃;

And step 3: selecting, namely removing fur, hairy roots and the like on the upper side of the skin of raw meat, cutting one side of the meat, and keeping the meat temperature at 0-8 ℃ after selecting;

And 4, step 4: for injection, 100kg of saline is prepared, and the temperature of the saline is between 2 and 4 ℃ after stirring. The stirred brine must be filtered. First, check whether the injector is normal and clean. Injecting slowly, wherein the pressure is 0.4MPa, the injection rate is 25 percent, and the meat temperature after injection is less than or equal to 8 ℃;

and 5: tenderizing, rolling and kneading, namely putting the peeled duck and the breast meat with skin into a near rolling and kneading machine, regulating the vacuum degree to be not less than 0.08Mpa, slowly rolling and kneading for 6 hours, and keeping the temperature of the meat discharged from a tank to be 0-8 ℃;

Step 6: filling a mold, namely spreading a plastic film on the cleaned carrying box, uniformly spreading the plastic film on the carrying box in layers, rolling and kneading the pickled raw meat, putting the raw meat into each cavity of the classifier, pressing the mold, exhausting air by needling, continuously fastening the cover plate, and hanging the cover plate on a rack rod;

And 7: cooking, removing the film, cooking for the first time, placing the rack rod in a smoking and cooking box, and cooking for 70 minutes at the temperature of 80 ℃ in the cooking box; cooling and unloading the film, spraying cold water on the die for 20 minutes, and unloading the die after the die is completely cooled; secondary cooking, namely taking out the meat in the die, placing the meat on a tray, pushing the meat into the steam box again for cooking, and setting the temperature of the steam box to be 80 ℃ for cooking for 10 minutes;

And 8: drying, namely setting the temperature of the smoking and steaming box at 50 ℃ for 80 minutes;

and step 9: smoking, namely setting the smoking function of a smoking cooking box at a set position, setting the temperature to be 60 ℃, and smoking for 60 minutes;

Step 10: and (4) heat dissipation, namely naturally cooling the smoked meat to ensure that the meat is cooled to the central temperature of the meat of 12 ℃. Then pushing the meat into a precooling chamber with the temperature of 0-4 ℃ to continue deep cooling to ensure that the central temperature of the meat is lower than 7 ℃;

Step 11: slicing and packaging, namely deeply cooling the meat until the thickness of an ice layer on the surface is less than or equal to 1cm, and slicing, wherein the thickness of the slices is selected according to the requirements of customers; then packaging the sliced meat into bags by a packaging machine;

Step 12: sterilizing, namely putting the packaged finished product bag into a sterilization pool, keeping the temperature at 76 ℃, continuously soaking for 40 minutes, keeping the central temperature of the product at 72 ℃, and keeping the temperature for 10 minutes;

Step 13: cooling, spraying the product by using condensed water to reduce the temperature of the product to 12 ℃, and cleaning and pollution-free the surface of a product packaging bag;

step 14: and (5) warehousing, putting the product into a fresh-keeping warehouse, and keeping the temperature at 0-4 ℃ for fresh keeping.

through the technical scheme, a worker firstly processes raw materials, tenderizes and modulates meat through processes of unfreezing, selecting, injecting, tenderizing, rolling and kneading and the like, so that suitable raw materials are selected, then the raw materials are put into a mold, the meat is shaped, the mold is put into a steam box, the raw materials are steamed, so that the meat is shaped and cooked in the steaming process, and finally the molded meat blocks are cut through demolding, so that the required size requirement is met.

In conclusion, the invention has the following beneficial effects:

firstly, the meat is heated more uniformly in the cooking process. The arrangement of the classifier not only shapes the meat, but also enables the meat to be uniformly distributed in the carrying box, thereby ensuring the gap between the meat and improving the efficiency of cooking the meat;

and secondly, the strength of the cover plate is improved. The hollow beam is arranged, and the cover plate is bent, so that the rigidity of the cover plate is improved, and the cover plate is not easy to bend.

drawings

FIG. 1 is a schematic view of the overall structure of a mold;

FIG. 2 is an enlarged view of detail A of FIG. 1, showing the latch structure;

FIG. 3 shows the internal structure of the receiving box;

FIG. 4 shows an inner structure of the cover plate;

FIG. 5 is a flow chart of the duck breast processing technology.

in the figure, 1, a receiving box; 11. a first heating hole; 12. hooking; 2. a cover plate; 21. a second heating hole; 22. a hollow beam; 3. locking; 31. buckling the plate; 32. a torsion spring; 33. a collar; 34. a hook plate; 4. a classifier; 41. an annular frame; 42. dividing the plate; 421. a communicating hole; 43. a cavity; 44. and (4) bearing the beam.

Detailed Description

the utility model provides a duck chest shaping mold processing, as shown in figure 1, including the rectangle accept box 1, the one side of accepting box 1 is the opening, and the port border of accepting box 1 articulates there is one to accept the closed apron 2 of box 1 to the rigid coupling has three hasp 3 that carries out the closure and fix to apron 2 on the lateral wall of accepting box 1.

As shown in fig. 1 and 2, the locking device 3 is uniformly arranged along the length direction of the edge of the receiving box 1. Hasp 3 is including setting up receiving 1 lateral wall of box and with receiving 1 articulated buckle 31 of box, buckle 31 sets up in the one side that deviates from receiving 1 and the articulated shaft of apron 2 of box to buckle 31 is parallel to each other with the articulated shaft of receiving 1 of box and apron 2. A torsion spring 32 is further sleeved on the buckling plate 31 and the hinged shaft of the bearing box 1, one end of the torsion spring 32 is fixedly connected with the buckling plate 31, and the other end of the torsion spring 32 is fixedly connected with the outer side wall of the bearing box 1. A rectangular lantern ring 33 is hinged on two side walls of the upper back of the buckle plate 31, and the hinge shaft of the lantern ring 33 and the buckle plate 31 is parallel to the hinge shaft of the bearing box 1. A hook plate 34 is fixedly connected to the edge of the cover plate 2 corresponding to the buckle plate 31. When the cover plate 2 and the receiving box 1 are mutually closed, the buckle plate 31 is rotated to enable the lantern ring 33 to be close to the hook plate 34, then the hook plate 34 is hooked on the hook plate 34, the torsion spring 32 can elastically store energy at the moment, the buckle plate 31 is driven to be buckled on the outer side wall of the receiving box 1 through the elastic acting force of the torsion spring 32, and therefore the cover plate 2 is fixed.

As shown in fig. 3, the receiving box 1 is uniformly provided with a plurality of first heating holes 11, and the cover plate 2 is uniformly provided with a plurality of second heating holes 21. When apron 2 was in the lid and closes the state, the seting up of first heating hole 11, second heating hole 21, the mutual circulation of the hot-air in the mould of being convenient for and the steam ager to accelerate the efficiency of cooking to meat, first heating hole 11 and the seting up of second heating hole 21 have wholly alleviateed the weight of mould moreover, have improved the efficiency of staff to the mould operation.

As shown in fig. 1, two hooks 12 are fixed to one side of the receiving box 1. Staff's accessible couple 12 is hung and is established in the steam ager for hold the vertical steam ager that is located of box 1, the hot-air that is convenient for hold the incasement contacts each other with meat from the first heating hole 11 and the second heating hole 21 of mould both sides, thereby has improved the efficiency of cooking to meat. And the moulds are vertically arranged in the steam box, so that the moulds lean against each other, the placing quantity of the moulds is increased, and the cooking efficiency is increased.

As shown in fig. 3, a pair of classifiers 4 for dividing the internal space area of the receiving box 1 are further arranged in the receiving box 1, wherein each classifier 4 comprises an annular frame 41, and the section of each annular frame 41 is rectangular. When the ring frame 41 is placed in the receiving box 1, the outer side wall of the ring frame 41 is attached to the inner wall of the receiving box 1. The annular frame 41 is provided with a plurality of partition plates 42, the partition plates 42 are arranged in a staggered manner, and two end faces of the partition plates 42 are fixedly connected with the inner wall of the annular frame 41, so that the inner space of the annular frame 41 is divided into a plurality of rectangular cavities 43. After the bearing box 1 is hung in the steam box, meat is overlapped on the side wall of each cavity 43 due to the action of gravity, so that mutual extrusion between adjacent meat is reduced, the efficiency of contacting with hot air is guaranteed, the in-process of steaming and boiling also improves the efficiency of meat shaping, and the later-stage slicing processing of the meat is facilitated. And each division plate is evenly provided with a plurality of communicating holes 421, so that the meat can not pass through the communicating holes 421 while the communication is ensured, thereby ensuring the cooking efficiency of the meat. A plurality of bearing beams 44 are arranged at an opening at one side of the annular frame 41, two ends of the bearing beams 44 are fixedly connected to the opposite inner walls of the annular frame 41, and the bearing beams 44 are arranged at intervals. Before the meat is cooked, the worker can place the meat evenly in the respective cavities 43 in the annular frame 41, so that the meat rests on the support beams 44. When the annular frame 41 is taken out from the receiving box 1, all the meat can be completely taken out together due to the arrangement of the receiving beam 44, so that the convenience of taking out the meat is improved.

as shown in fig. 4, three hollow beams 22 are provided in the cover 2 so as to extend in the width direction of the cover 2 and extend in the longitudinal direction of the cover 2. Hollow beam 22's setting has increased 2 holistic intensity of apron for apron 2 is difficult for buckling, and when having placed more meat in the box 1 of holding, apron 2 can ensure stable lid and establish the effect, has improved apron 2's life, and the inboard space of hollow beam 22 also can hold placing of more meat moreover, has improved the capacity of cooking simultaneously.

A duck breast processing technology comprises the following steps as shown in figure 5:

step 1: preparing raw materials, namely adopting (freezing) duck breast meat with skin and duck breast meat without skin, and refrigerating and storing;

Step 2: unfreezing, namely spreading the raw material on a tray by adopting a natural unfreezing mode, placing the tray on a bracket, pushing the bracket into a room for unfreezing, observing the unfreezing condition of the raw material in the room every 20 minutes in the unfreezing process, measuring the temperature of each area in the room in real time until the central temperature of the unfrozen meat is kept at 0-4 ℃, and finishing the unfreezing process;

And step 3: selecting, namely adopting a manual assembly line to work, sequentially removing fur, hair roots and the like on the upper side of the skin of the raw material, then carrying out cutting treatment on one side of meat, and keeping the environment at low temperature in the process so that the temperature of the meat after selecting is kept at 0-8 ℃;

and 4, step 4: for injection, 100kg of saline is prepared, the temperature of the saline is 2-4 ℃ after stirring, and solid residues are filtered from the stirred saline. Then, performing injection work, firstly checking whether an injection machine is normal and clean, then performing slow injection at the pressure of 0.4MPa and the injection rate of 25% to set meat for seasoning, wherein the temperature of the meat after injection is less than or equal to 8 ℃;

and 5: tenderizing, rolling and kneading, namely putting the peeled duck and the breast meat with skin into a near rolling and kneading machine, regulating the vacuum degree of the rolling and kneading machine to be not less than 0.08Mpa, slowly rolling and kneading for 6 hours, and keeping the temperature of the meat discharged from a tank to be 0-8 ℃;

step 6: filling a mold, namely spreading a plastic film on the cleaned carrying box, uniformly spreading the plastic film on the carrying box in layers, rolling and kneading the pickled raw meat, putting the raw meat into each cavity of the classifier, pressing the mold, exhausting air by needling, continuously fastening the cover plate, and hanging the cover plate on a rack rod;

and 7: cooking, removing the membrane, cooking for one time, placing the rack rod in a smoking and cooking box, and cooking for 70 minutes at the temperature of 80 ℃ in the cooking box, so that the meat in each cavity of the classifier is shaped into blocks; cooling and unloading the film, spraying cold water on the die for 20 minutes, and unloading the die after the die is completely cooled; secondary cooking, namely taking out the meat in the die, placing the meat on a tray, pushing the meat into the steam box again for cooking, and setting the temperature of the steam box to be 80 ℃ for cooking for 10 minutes, so that the central area of the meat is thoroughly cooked;

and 8: drying, namely setting the temperature of the smoking and steaming box at 50 ℃ for 80 minutes to dry and form the surface of the meat, thereby facilitating the subsequent work;

and step 9: smoking, namely setting the smoking function of a smoking cooking box at a set position, setting the temperature to be 60 ℃, and smoking for 60 minutes;

Step 10: and (4) heat dissipation, namely naturally cooling the smoked meat to ensure that the meat is cooled to the central temperature of the meat of 12 ℃. Then pushing the meat into a precooling chamber with the temperature of 0-4 ℃ to continue deep cooling to ensure that the central temperature of the meat is lower than 7 ℃;

step 11: slicing and packaging, namely deeply cooling the meat until the thickness of an ice layer on the surface is less than or equal to 1cm, and slicing, wherein the thickness of the slices is selected according to the requirements of customers; then packaging the sliced meat into bags by a packaging machine;

Step 12: sterilizing, namely putting the packaged finished product bag into a sterilization pool, keeping the temperature at 76 ℃, continuously soaking for 40 minutes, keeping the central temperature of the product at 72 ℃, and keeping the temperature for 10 minutes;

Step 13: cooling, spraying the product by using condensed water to reduce the temperature of the product to 12 ℃, and cleaning and pollution-free the surface of a product packaging bag;

Step 14: warehousing, namely putting the product into a fresh-keeping warehouse and keeping the product fresh at 0-4 ℃;

step 15: labeling, labeling at the time of delivery, labeling according to packaging requirements correctly, verifying label information such as storage conditions (product name) and shelf life, and delivering the labeled product.

The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.