阅读说明：本技术 一种肉品熟成柜的送风装置及其操作方法 (Air supply device of meat curing cabinet and operation method thereof ) 是由 陈昭民 陈会亭 方祥 吕大明 李竟烨 于 2021-09-22 设计创作，主要内容包括：一种肉品熟成柜的送风装置及其操作方法,肉品熟成柜的送风装置包括带有柜门的柜体,柜门与柜体共同围成腔室,其结构特征是还包括送风装置,腔室内设置有一层以上用于固定肉品的支撑架,所述送风装置包括设置在腔室内壁上和/或柜门上的均匀送风的直吹风机,该直吹风机的出风口朝向肉品所在方位。所述腔室内壁上设置有用于搁置支撑架的多个托架,该多个托架沿腔室内壁竖向设置。所述柜门的上下两侧、左右两侧和/或中间设置有第一回风口,柜门上沿竖向设置有两排以上的均匀送风的直吹风机,该直吹风机的进风口与第一回风口相连通。所述支撑架的下方设置有用于容纳肉品渗出液的集液盒或集液槽。本发明具有熟成效果好的特点。(The air supply device of the meat curing cabinet is structurally characterized by also comprising an air supply device, wherein more than one layer of support frames for fixing meat are arranged in the cavity, the air supply device comprises a straight blower which is arranged on the inner wall of the cavity and/or on the cabinet door and used for uniformly supplying air, and an air outlet of the straight blower faces to the position of the meat. The inner wall of the chamber is provided with a plurality of brackets for placing the support frame, and the brackets are vertically arranged along the inner wall of the chamber. The cabinet door is characterized in that first air return openings are formed in the upper side, the lower side, the left side, the right side and/or the middle of the cabinet door, more than two rows of direct-blowing fans which uniformly supply air are vertically arranged on the cabinet door, and air inlets of the direct-blowing fans are communicated with the first air return openings. And a liquid collecting box or a liquid collecting groove for containing meat exudates is arranged below the supporting frame. The invention has the characteristic of good ripening effect.)

1. The utility model provides an air supply arrangement of meat ripening cabinet, is including the cabinet body (1) that has cabinet door (2), and cabinet door (2) enclose into the cavity with the cabinet body (1) jointly, and characterized by still includes air supply arrangement, is provided with more than the one deck support frame (9) that are used for fixed meat in the cavity, air supply arrangement is including setting up on the cavity inner wall and/or cabinet door (2) the straight blower (3.1) of even air supply, and the air outlet of this straight blower (3) is towards meat position.

2. Air supply arrangement of a meat maturation cabinet according to claim 1, characterized in that the inner wall of the chamber is provided with a plurality of brackets (7) for resting the support shelves (9), which brackets (7) are arranged vertically along the inner wall of the chamber.

3. The air supply device of the meat curing cabinet as claimed in claim 1, wherein the upper and lower sides, the left and right sides and/or the middle of the cabinet door (2) are provided with first air return openings, more than two rows of straight blowers (3.1) for uniformly supplying air are vertically arranged on the cabinet door (2), and the air inlets of the straight blowers (3.1) are communicated with the first air return openings.

4. The air supply device of the meat maturation cabinet as claimed in claim 1, characterized in that a liquid collecting box (3) or a liquid collecting tank for containing meat exudates is arranged below the supporting frame (9); the liquid collecting box (3) or the liquid collecting groove is shielded above the meat positioned below; the liquid collecting box (3) or the liquid collecting groove is communicated with a recovery box positioned at the bottom of the cabinet body (1).

5. The air supply device of the meat curing cabinet as claimed in claim 1, wherein the cabinet door (2) is provided with a transparent window.

6. The air supply device of the meat maturation cabinet as claimed in claim 1, wherein said support frame (9) is provided with hooks or clips for fixing meat.

7. The air supply device of the meat curing cabinet as claimed in claim 1, wherein a partition plate is further arranged in the cavity, the partition plate divides the cavity into a ventilation cavity for accommodating the support frame (9) and the meat and an air duct cavity for circulating air, the upper part of the partition plate is provided with an air return hole for communicating the upper part of the ventilation cavity with the upper part of the air duct cavity, the lower part of the partition plate is provided with an air outlet hole (8.1) for communicating the lower part of the ventilation cavity with the lower part of the air duct cavity, the air supply device further comprises a circulating fan (3.2) arranged in the air duct cavity, an air inlet of the circulating fan (3.2) is communicated with the air return hole, and an air outlet of the circulating fan (3.2) is communicated with the air outlet hole (8.1); the direct-blowing fan (3.1) and the circulating fan (3.2) are respectively electrically connected with the frequency converter through the central controller.

8. The air supply device of the meat maturation cabinet as claimed in claim 1, wherein the cabinet body (1) is provided with an adjusting mechanism for adjusting the inclination angle of the supporting frame (9); and/or a heating and refrigerating device for adjusting the temperature in the ventilation cavity is arranged on the cabinet body (1).

9. A method of operating a blower assembly for a meat maturation cabinet according to claim 1, comprising the steps of:

firstly, in the early stage of curing, a direct blowing fan (3.1) and a circulating fan (3.2) are respectively operated at the maximum power to form a protective film on the surface of meat so as to prevent the water of the meat from leaking and losing;

in the middle stage of maturation, the direct blowing fan (3.1) and the circulating fan (3.2) respectively operate at 60-85% of the maximum power; the formation of microbial flora microecology is prevented from being influenced by too low water activity on the surface of the meat;

and step two, in the later stage of curing, the direct blowing fan (3.1) and the circulating fan (3.2) respectively operate at 30-60% of the maximum power.

10. The operation method of the air supply device of the meat curing cabinet as claimed in claim 9, wherein in the early stage of curing, the operation time of the direct blowing fan (3.1) and the circulating fan (3.2) is 2-4 days; in the middle stage of ripening, the running time of the direct blowing fan (3.1) and the circulating fan (3.2) is 4-12 days; in the later stage of ripening, the running time of the direct blowing fan (3.1) and the circulating fan (3.2) is 8-24 days.

Technical Field

The invention relates to an air supply device of a meat curing cabinet and an operation method thereof.

Background

The meat ripening process is mainly realized by a mechanical stretching method, an autolysis principle of protease of meat, protease decomposition of microorganisms on the surface of meat and other ways. Wherein, the abundance and diversity of the microorganism species on the surface of the meat determine the formation of unique aromas such as fruit aroma, cheese aroma and the like which are specific to the cooked meat; in taste, free amino acids, various organic acids, small molecular peptides and carbonyl ammonia substances generated by decomposing proteins, fats and saccharides under the combined action of flora are also the main sources of the delicate flavor of the cooked food materials.

The main means for ensuring the quality of the dry-type ripening process is to limit the growth of harmful bacteria by controlling the water activity on the surface of meat, so that the probiotics can decompose harmful substances generated by the harmful bacteria through secondary decomposition.

At present, the internationally popular ripening cabinets mainly use an integral circulating air mode to control the water activity on the surface of meat; the back plate of the ripening cabinet sends air to each layer in the cabinet through a hollow structure. However, when the meat is fully stacked in the curing cabinet, the circulating air in the curing cabinet can cause the part needing air, generally the part with thick meat, to have small air volume due to the wind resistance generated by the meat, and the part with small relative wind resistance can have overlarge air volume, so that the surface water activity of the meat is overhigh, and further the low-temperature harmful bacteria such as pseudomonas and penicillium can grow too fast, the quality of the cured meat is reduced, the flavor is single, and even the meat is harmful to the human body. In addition, in the current common hanging scheme for realizing the meat ripening, the water activity on the surface of the meat is high, and the problems of deformation, tearing, unhooking and the like caused by high tenderness and low shearing force and tensile force can be caused; causing unnecessary loss to the actual production. The above situation is not satisfactory for users, and thus needs to be improved.

Disclosure of Invention

The invention aims to provide an air supply device of a meat curing cabinet with a good curing effect and an operation method thereof, so as to overcome the defects in the prior art.

The air supply device of the meat curing cabinet designed according to the purpose comprises a cabinet body with a cabinet door, wherein a cavity is formed by the cabinet door and the cabinet body in a surrounding mode.

Further, a plurality of brackets for placing the support frame are arranged on the inner wall of the chamber, and the brackets are vertically arranged along the inner wall of the chamber.

Furthermore, the upper side, the lower side, the left side, the right side and/or the middle of the cabinet door are/is provided with a first air return opening, more than two rows of direct-blowing fans which uniformly supply air are vertically arranged on the cabinet door, and the air inlets of the direct-blowing fans are communicated with the first air return opening.

Further, a liquid collecting box or a liquid collecting groove for containing meat exudates is arranged below the supporting frame; the liquid collecting box or the liquid collecting groove is shielded above the meat positioned below; the liquid collecting box or the liquid collecting groove is communicated with a recovery box positioned at the bottom of the cabinet body.

Furthermore, a transparent window is arranged on the cabinet door.

Furthermore, the support frame is provided with a hook or a clamp for fixing meat.

Furthermore, a partition board is further arranged in the cavity, the partition board divides the cavity into a ventilation cavity for accommodating the support frame and the meat and an air channel cavity for circulating air, an air return hole for communicating the upper part of the ventilation cavity with the upper part of the air channel cavity is formed in the upper part of the partition board, an air outlet hole for communicating the lower part of the ventilation cavity with the lower part of the air channel cavity is formed in the lower part of the partition board, the air supply device further comprises a circulating fan arranged in the air channel cavity, an air inlet of the circulating fan is communicated with the air return hole, and an air outlet of the circulating fan is communicated with the air outlet hole; and the direct blowing fan and the circulating fan are respectively and electrically connected with the frequency converter through the central controller.

Furthermore, an adjusting mechanism for adjusting the inclination angle of the support frame is arranged in the cabinet body; and/or a heating and refrigerating device for adjusting the temperature in the ventilation cavity is arranged on the cabinet body.

An operation method of an air supply device of a meat curing cabinet comprises the following steps:

firstly, in the early stage of curing, a direct blowing fan and a circulating fan respectively run at the maximum power to form a protective film on the surface of meat so as to prevent the water of the meat from leaking and losing;

in the middle stage of maturation, the direct blowing fan and the circulating fan respectively operate at 60-85% of the maximum power; the formation of microbial flora microecology is prevented from being influenced by too low water activity on the surface of the meat;

and step two, in the later stage of curing, the direct blowing fan and the circulating fan respectively operate at 30-60% of the maximum power.

Further, in the early stage of the ripening, the running time of the direct blowing fan and the circulating fan is 2-4 days; in the middle stage of ripening, the running time of the direct blowing fan and the circulating fan is 4-12 days; and in the later stage of ripening, the running time of the direct blowing fan and the circulating fan is 8-24 days.

The cabinet door and the cabinet body jointly form a cavity, more than one layer of support frames for fixing meat are arranged in the cavity, the air supply device comprises a direct blowing machine which is arranged on the inner wall of the cavity and/or on the cabinet door and can uniformly supply air, and an air outlet of the direct blowing machine faces to the position of the meat; when the quantity of meat in the cabinet body is too much, the space between the meat is smaller, and the air supply quantity obtained by each meat can be ensured to be consistent and uniform by arranging the direct blowing machine which is over against each meat, so that the consistency of the surface water activity of each meat is kept, the growth of flora is controlled, and the ripening quality of the meat is ensured.

Due to the different water retaining capabilities of the surfaces of different parts of the meat, for example: the water loss rate of the part with the fat layer on the surface is sequentially higher than the water loss rate of the part with the fascia and the water loss rate of the exposed part of the muscle; the same wind speed is adopted all the time, so that the curing effects of different parts are greatly different, and the invention can adjust the wind speed in due time according to the curing progress, so that the moisture content of the cured meat can be kept uniform.

The inner wall of the cavity is provided with a plurality of brackets for placing the support frame, and the brackets are vertically arranged along the inner wall of the cavity; a liquid collecting box or a liquid collecting groove for containing meat exudates is arranged below the supporting frame; the liquid collecting box or the liquid collecting groove is shielded above the meat positioned below; the liquid collecting box or the liquid collecting groove is communicated with a recovery box positioned at the bottom of the cabinet body; through the setting of collection liquid box, can prevent to be located the pollution of the effusion of meat on the upper strata to the meat that is located the lower floor to product quality has been improved.

According to different meat ripening stages, the invention controls and adjusts the wind speeds of the direct blowing fan and the circulating fan through the control program preset in the central controller, so as to ensure that the stability of the surface water activity of the meat can be ensured at different meat ripening stages, and the method specifically comprises the following steps: in the early stage of ripening, the wind speed can be increased to ensure that a protective film is formed on the surface of the meat, and the excessive seepage and loss of water of the meat are prevented; from the middle stage of maturation to the later stage of maturation, the wind speed can be gradually reduced according to actual requirements, and the phenomenon that the water activity on the surface of the meat is too low to influence the formation of microbial flora is prevented; thereby improving the stability and quality of the product.

The cabinet body is internally provided with an adjusting mechanism for adjusting the inclination angle of the support frame; and/or the cabinet body is provided with a heating and refrigerating device for adjusting the temperature in the ventilation cavity; the temperature in the cabinet body can be adjusted by the heating and refrigerating device so as to better meet the requirements of the ripening process.

The invention can meet the requirements of the cooking process of fresh pork chop, fresh beef chop, fresh chicken chop, fresh duck chop and fresh mutton chop.

In conclusion, the invention has the characteristic of good ripening effect.

Drawings

Fig. 1 is a schematic structural diagram according to an embodiment of the present invention.

Fig. 2 is a partial sectional structure diagram of the meat ripening cabinet.

Fig. 3 is a partially cut-away perspective structure diagram of the meat ripening cabinet.

In the figure: 1 is a cabinet body, 2 is a cabinet door, 3.1 is a direct-blowing fan, 3.2 is a circulating fan, 4 is meat, 7 is a bracket, 8 is a clapboard, 8.1 is an air outlet, and 9 is a supporting frame.

Detailed Description

The invention is further described with reference to the following figures and examples.

Referring to fig. 1-3, the air supply device of the meat curing cabinet comprises a cabinet body 1 with a cabinet door 2, wherein the cabinet door 2 and the cabinet body 1 enclose a cavity, the air supply device also comprises an air supply device, more than one layer of support frames 9 for fixing meat are arranged in the cavity, the air supply device comprises a straight blower 3.1 which is arranged on the inner wall of the cavity and/or on the cabinet door 2 and used for uniformly supplying air, and an air outlet of the straight blower 3 faces to the position of the meat 4.

In the embodiment, a plurality of brackets 7 for placing the support frame 9 are arranged on the inner wall of the chamber, and the plurality of brackets 7 are vertically arranged along the inner wall of the chamber.

During specific manufacturing, the number of the direct-blowing fans can be specifically set according to the height of the curing cabinet, so that each layer of meat is guaranteed to work by the independent direct-blowing fans 3.

The cabinet door is characterized in that first air return openings are formed in the upper side, the lower side, the left side, the right side and/or the middle of the cabinet door 2, more than two rows of direct-blowing fans 3.1 for uniformly blowing air are vertically arranged on the cabinet door 2, and air inlets of the direct-blowing fans 3.1 are communicated with the first air return openings.

A liquid collecting box 3 or a liquid collecting groove for containing meat exudates is arranged below the supporting frame 9; the liquid collecting box 3 or the liquid collecting groove is shielded above the meat positioned below; the liquid collecting box 3 or the liquid collecting groove is communicated with a recovery box positioned at the bottom of the cabinet body 1.

And a transparent window is arranged on the cabinet door 2.

The support frame 9 is provided with a hook or a clamp for fixing meat.

The air supply device comprises a cavity, a support frame 9, a meat product, a partition board, an air duct cavity, an air outlet hole 8.1, a circulating fan 3.2 and an air outlet hole 8.1, wherein the cavity is divided into a ventilation cavity for accommodating the support frame 9 and the meat product and the air duct cavity for circulating air by the partition board; the direct-blowing fan 3.1 and the circulating fan 3.2 are respectively electrically connected with the frequency converter through the central controller.

In this embodiment, the straight blower 3.1 may be an axial flow blower, and the circulating blower 3.2 may be a centrifugal blower.

The opening direction of the air outlet 8.1 is inclined towards the bottom of the inner wall of the cabinet body, so that the direct blowing is prevented from causing great influence on the humidity of the cooked meat.

An adjusting mechanism for adjusting the inclination angle of the support frame is arranged in the cabinet body 1; and/or a heating and refrigerating device for adjusting the temperature in the ventilation cavity is arranged on the cabinet body 1.

The heating and refrigerating device can not only adjust the temperature in the cabinet body, but also adjust the humidity in the cabinet body.

An operation method of an air supply device of a meat curing cabinet comprises the following steps:

firstly, in the early stage of curing, a direct blowing fan 3.1 and a circulating fan 3.2 are respectively operated at the maximum power to form a protective film on the surface of meat so as to prevent the water of the meat from leaking and losing;

in the middle stage of maturation, the direct blowing fan 3.1 and the circulating fan 3.2 respectively operate at 60-85% of the maximum power; the formation of microbial flora microecology is prevented from being influenced by too low water activity on the surface of the meat;

and step two, in the later stage of curing, the direct blowing fan 3.1 and the circulating fan 3.2 are respectively operated at 30-60% of the maximum power.

In the early stage of the ripening, the running time of the direct blowing fan 3.1 and the circulating fan 3.2 is 2-4 days; in the middle stage of ripening, the running time of the direct blowing fan 3.1 and the circulating fan 3.2 is 4-12 days; in the later stage of ripening, the running time of the direct blowing fan 3.1 and the circulating fan 3.2 is 8-24 days.

In the embodiment, the direct-blowing fans 3.1 are respectively arranged on the inner wall of the chamber and/or the cabinet door 2, so that the direct-blowing fans 3.1 are arranged on the front or the side of each layer of meat, and each layer of meat is ensured to be independently supplied with air by the corresponding direct-blowing fan 3.1; the technical proposal is particularly suitable for the condition that the quantity of meat in the cabinet body 1 is large,

when the technical scheme is used specifically, the number of the meat on each layer of the support frame can be controlled to be 50% of the maximum placing number of the meat, and a ventilation space is reserved.

In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are used only for the convenience of description and simplicity of description, rather than to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and thus should not be construed as limiting the invention, the terms "first" and "second" are used for descriptive purposes only, and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated.

The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.