阅读说明：本技术 一种酱卤肉制品风味调制方法及其定量封装装置 (Flavor modulation method for sauced meat product and quantitative packaging device thereof ) 是由 朱林 朱梅 张松 韩静静 朱金龙 谢翠平 朱峰 于 2021-09-24 设计创作，主要内容包括：本发明涉及酱卤肉制作技术领域,且公开了一种酱卤肉制品风味调制定量封装装置,包括调制机构和分离机构,所述调制机构包括壳体,壳体的内部左右两侧壁均活动连接有转轴,转轴的表面活动连接有啮合杆,啮合杆远离转轴的一端设置有轴杆,轴杆的表面固定连接有扇叶,轴杆与啮合杆的连接处设置有抽吸板,壳体的内部且位于轴杆的表面固定连接有内筒。拉绳收紧而拉动渗透板向上移动,即卤肉跟随渗透板向上移动,即折叠架被带动折叠,后两者接触其内部的酱料从出料板喷出至卤肉的表面,由于卤肉被推出的初始力是扇叶被卤水冲击产生的旋转力,根据卤肉量与注入的卤水量成正比的关系,故从而达到了根据卤肉的重量喷涂适配酱料维调其风味的效果。(The invention relates to the technical field of sauce braised meat preparation, and discloses a sauce braised meat product flavor modulation quantitative packaging device which comprises a modulation mechanism and a separation mechanism, wherein the modulation mechanism comprises a shell, the left side wall and the right side wall of the interior of the shell are movably connected with rotating shafts, the surfaces of the rotating shafts are movably connected with meshing rods, one ends, far away from the rotating shafts, of the meshing rods are provided with shaft levers, the surfaces of the shaft levers are fixedly connected with fan blades, the joints of the shaft levers and the meshing rods are provided with suction plates, and the interior of the shell and the surfaces of the shaft levers are fixedly connected with inner cylinders. The stay cord tightens up and draws the osmotic plate rebound, and steamed meat follows the osmotic plate rebound promptly, and the folding leg is driven folding promptly, and both contact its inside sauce material of back and spout to the surface of steamed meat from ejection of compact board, because the initial force that steamed meat was pushed out is the revolving force that the flabellum was produced by brine impact, according to the relation that steamed meat volume is directly proportional with the brine volume of pouring into, so reached according to the weight spraying adaptation sauce material dimension of steamed meat and adjusted the effect of its flavor.)

1. The method for modulating the flavor of the sauced and braised meat product is characterized by comprising the following steps of:

s1, injecting a certain amount of water into the inner cylinder (9) of the shell (3), then putting seasonings such as a seasoning bag into the water, starting an external power supply to heat, and simultaneously putting the marinated meat to be marinated into the external power supply;

s2, after cooking for a period of time, artificially applying a certain upward force on the surface of the penetration plate (20), enabling the rear penetration plate (20) to move upwards for a certain distance on the surface of the sliding rail (19), namely enabling the penetration plate (20) to leave the bottom of the inner cylinder (9), sending out the brine from the feeding groove (21) and contacting with the fan blades (7), enabling the brine to contact with the fan blades (7) and be impacted by the power potential energy of water flow to rotate, enabling the fan blades (7) to act on the rotating shaft (4) through the shaft lever (6) and the meshing lever (5) when rotating, and enabling the rotating shaft (4) to drive the transmission shaft (11) to rotate;

s3, manually applying force on the surface of the penetration plate (20) to remove, simultaneously rotating the transmission shaft (11) to wind and tighten the pull rope (22), tightening the pull rope (22) to pull the penetration plate (20) to move upwards, namely, the marinated meat moves upwards along with the penetration plate (20), and meanwhile, when the transmission shaft (11) rotates, the transmission shaft is meshed with the folding rack (12), namely, the folding rack (12) is driven to fold, namely, the symmetrical storage plates (13) are close to each other;

s4, the sauce materials in the pot-stewed meat are sprayed to the surface of the pot-stewed meat from the discharge plate (14) after the pot-stewed meat is contacted with the sauce materials, and the sauce spraying and seasoning are finished according to the direct proportion relation between the amount of the pot-stewed meat and the amount of the injected brine as the initial force for pushing the pot-stewed meat is the rotating force generated by the impact of the fan blades (7) by the brine;

s5, when the shaft lever (6) and the meshing lever (5) rotate, the diameters of the shaft lever (6) and the meshing lever (5) are different, so that the rotation speeds of the shaft lever (6) and the meshing lever are different, and when the speeds of the shaft lever and the meshing lever are different, the spiral spring (17) is twisted, namely the spiral spring (17) extends to push the suction pipe (16) to move in a direction away from the suction plate (8);

s6, namely the suction pipe (16) generates suction force on the surface of the suction plate (8), the rear suction force acts on the surface of brine, namely the brine is sucked into the arc-shaped box (15) to be stored, and the brine is water quality, and the impurities are solid particles, namely the protection work is primarily completed.

2. A sauce braised meat product flavor modulation quantitative packaging device as claimed in claim 1, wherein: including modulating mechanism (1) and separating mechanism (2), modulating mechanism (1) includes casing (3), the equal swing joint of the inside left and right sides wall of casing (3) has pivot (4), the surperficial swing joint of pivot (4) has meshing pole (5), the one end that pivot (4) were kept away from in meshing pole (5) is provided with axostylus axostyle (6), the fixed surface of axostylus axostyle (6) is connected with flabellum (7), axostylus axostyle (6) and the junction of meshing pole (5) are provided with suction plate (8), the inside of casing (3) just is located the fixed surface of axostylus axostyle (6) and is connected with inner tube (9).

3. The flavor modulation quantitative packaging device for the sauce braised meat product, according to claim 2, is characterized in that: separating mechanism (2) are provided with transmission shaft (11) including spring frame (10), the one end of spring frame (10), and the one end swing joint that transmission shaft (11) were kept away from in spring frame (10) has folding leg (12), and one side swing joint that spring frame (10) were kept away from in folding leg (12) has storage plate (13), and folding leg (12) one side fixedly connected with play flitch (14) are kept away from in storage plate (13).

4. The flavor modulation quantitative packaging device for the sauce braised meat product, according to claim 2, is characterized in that: one side of the suction plate (8) far away from the fan blades (7) is fixedly connected with an arc-shaped box (15), one side of the inner part of the arc-shaped box (15) and the side of the suction plate (8) is provided with a suction pipe (16), one end of the suction pipe (16) is movably connected with a spiral spring (17), and one end of the spiral spring (17) far away from the suction pipe (16) is movably connected with the shaft lever (6).

5. The flavor modulation quantitative packaging device for the sauced marinated meat product according to claim 3, characterized in that: the connection part of the folding frame (12) and the discharging plate (14) is movably connected with a movable blade (18).

6. The flavor modulation quantitative packaging device for the sauce braised meat product, according to claim 2, is characterized in that: slide rail (19) have been seted up to the inside lateral wall of inner tube (9), and the surperficial sliding connection of slide rail (19) has infiltration board (20), and the infiltration hole has been seted up to the inside of infiltration board (20).

7. The flavor modulation quantitative packaging device for the sauce braised meat product, according to claim 2, is characterized in that: and a feeding groove (21) is formed in the bottom wall of the inner cylinder (9), and the feeding groove (21) is positioned right above the fan blades (7).

8. The flavor modulation quantitative packaging device for the sauced marinated meat product according to claim 3, characterized in that: the surface of the transmission shaft (11) is movably connected with a pull rope (22), and one end of the pull rope (22) far away from the transmission shaft (11) is fixedly connected with the penetration plate (20).

9. The flavor modulation quantitative packaging device for the sauced marinated meat product according to claim 3, characterized in that: one end of the transmission shaft (11) far away from the spring frame (10) is movably connected with the rotating shaft (4).

Technical Field

The invention relates to the technical field of sauce braised meat production, in particular to a sauce braised meat product flavor modulation method and a quantitative packaging device thereof.

Background

The sauced marinated meat is a meat product which is liked by people, the preparation process comprises material selection, soaking, cooking and seasoning by adding seasonings, and along with the development and progress of the process technology, after the existing sauced marinated meat is prepared, the equipment can perform color supplementation again according to the coloring condition of the existing sauced marinated meat, and the color supplementation not only can improve the color of the marinated meat, but also can help seasoning.

The existing marinated meat coloring equipment is mostly used for manually spraying sauce when marinated meat is packaged, although the manual spraying amount is free, the manual spraying cannot accurately spray the appropriate amount according to the volume or weight of the marinated meat, and the condition of light taste or salty taste is easy to occur, so that the sauce marinated meat product flavor modulation method and the quantitative packaging device thereof are produced.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a sauce braised meat product flavor modulation method and a quantitative packaging device thereof, which have the advantages of modulating the flavor of braised meat products by spraying and adapting sauce material according to the weight of the braised meat, treating braised soup and avoiding the damage of the braised soup due to the influence of impurities, and solve the problems.

(II) technical scheme

In order to realize the purposes of adjusting the flavor of the marinated meat according to the weight of the marinated meat and spraying and adapting sauce, and processing the marinated meat to avoid the damage of the marinated meat due to the influence of impurities, the invention provides the following technical scheme:

a method for modulating the flavor of a sauced meat product comprises the following steps:

s1, injecting a certain amount of water into the inner barrel of the shell, then putting seasonings such as seasoning bags into the water, starting an external power supply to heat, and meanwhile putting the marinated meat to be marinated into the external power supply;

s2, after cooking for a period of time, manually applying a certain upward force on the surface of the penetration plate, moving the rear penetration plate upward for a certain distance on the surface of the slide rail, namely, the penetration plate leaves the bottom of the inner cylinder, sending the rear brine water out of the feeding groove and contacting with the fan blades, wherein the rear brine water and the fan blades are contacted with the fan blades and are impacted by the power potential energy of water flow to rotate, when the fan blades rotate, the force is applied to the rotating shaft through the shaft lever and the meshing lever, and the rear rotating shaft drives the transmission shaft to rotate;

s3, removing the force manually applied to the surface of the penetration plate, simultaneously winding and tightening the pull rope by rotating the transmission shaft, tightening the pull rope to pull the penetration plate to move upwards, namely the marinated meat moves upwards along with the penetration plate, and meanwhile, meshing the transmission shaft with the folding frame when rotating, namely the folding frame is driven to fold, namely the symmetrical storage plates are close to each other;

s4, the sauce materials in the pot-stewed meat are sprayed to the surface of the pot-stewed meat from the discharge plate after the pot-stewed meat is contacted with the sauce materials, and the sauce spraying and seasoning are finished according to the direct proportion relationship between the amount of the pot-stewed meat and the amount of the injected brine as the initial force for pushing the pot-stewed meat is the rotating force generated by the impact of the fan blades by the brine;

s5, when the shaft lever and the engaging lever rotate, the rotating speed of the shaft lever and the engaging lever is different due to the different diameters of the shaft lever and the engaging lever, and the different speeds of the shaft lever and the engaging lever can twist the coil spring, namely the coil spring extends to push the suction pipe to move in the direction away from the suction plate;

s6, the suction tube produces the suction force on the surface of the suction plate, the back suction force acts on the surface of the brine, the brine is sucked into the arc-shaped box for storage, and the brine is water quality, and the impurities are solid particles, so that the protection work is primarily completed.

The utility model provides a sauce braised meat products flavor modulation quantitative packaging hardware, includes modulating mechanism and separating mechanism, modulating mechanism includes the casing, and the equal swing joint of the inside left and right sides wall of casing has the pivot, and the surperficial swing joint of pivot has the meshing pole, and the one end that the pivot was kept away from to the meshing pole is provided with the axostylus axostyle, and the fixed surface of axostylus axostyle is connected with the flabellum, and the axostylus axostyle is provided with the suction board with the junction of meshing pole, and the inside of casing just is located the fixed surface of axostylus axostyle and is connected with the inner tube.

Preferably, separating mechanism includes the spring frame, and the one end of spring frame is provided with the transmission shaft, and the one end swing joint that the transmission shaft was kept away from to the spring frame has the folding leg, and one side swing joint that the folding leg kept away from the spring frame has the storage board, and folding leg one side fixedly connected with ejection of compact board is kept away from to the storage board.

Preferably, one side of the suction plate far away from the fan blades is fixedly connected with an arc-shaped box, a suction pipe is arranged inside the arc-shaped box and on one side of the suction plate, one end of the suction pipe is movably connected with a coil spring, and one end of the coil spring far away from the suction pipe is movably connected with a shaft rod.

Preferably, the connection part of the folding frame and the discharging plate is movably connected with a movable blade.

Preferably, the inner side wall of the inner barrel is provided with a slide rail, the surface of the slide rail is connected with a penetration plate in a sliding manner, and the penetration plate is internally provided with a penetration hole.

Preferably, the inner bottom wall of the inner barrel is provided with a feeding groove, and the feeding groove is positioned right above the fan blades.

Preferably, the surface of the transmission shaft is movably connected with a pull rope, and one end of the pull rope, which is far away from the transmission shaft, is fixedly connected with the penetration plate.

Preferably, one end of the transmission shaft, which is far away from the spring frame, is movably connected with the rotating shaft.

Preferably, the diameter of the shaft is one half of the diameter of the engagement rod.

Preferably, liquid sauce material has been deposited to the inside of storage plate, and the quantity of storage plate is two, and its dynamics of being extruded is direct ratio with spun sauce material volume.

(III) advantageous effects

Compared with the prior art, the invention provides a sauce braised meat product flavor modulation method and a quantitative packaging device thereof, and the method has the following beneficial effects:

1. the sauce braised meat product flavor modulation method and the quantitative packaging device thereof have the advantages that the marinating water is sent out from the feeding groove and is in contact with the fan blades, the two contact fan blades are impacted by the power potential energy of water flow to rotate, the force is acted on the rotating shaft through the shaft lever and the meshing lever when the fan blades rotate, the pull rope is tightened to pull the penetration plate to move upwards, namely, the marinated meat moves upwards along with the penetration plate, namely, the folding frame is driven to fold, the two contact sauce materials in the marinated meat product are sprayed out to the surface of the marinated meat from the discharging plate, the initial force for pushing out the marinated meat is the rotating force generated by the impact of the brine, and the flavor of the sauce materials is modulated according to the weight spraying adaptation of the brine meat, so that the effect of modulating the flavor of the sauce materials according to the weight of the brine meat is achieved.

2. This sauce braised meat products flavor modulation method and quantitative packaging hardware thereof, it is rotatory and then drive axostylus axostyle and meshing pole rotation through the flabellum is strikeed by brine, then it can twist reverse coil spring both speeds are different, and the suction tube produces the suction force on the surface of suction plate promptly, and the back suction power is used in the surface of brine, inhales brine to deposit in the arc case promptly, because brine is quality of water, and impurity is solid particle, so reached and handled the steamed soup and avoided its effect because of impurity influences and damage.

Drawings

FIG. 1 is a schematic view of the housing structure of the present invention;

FIG. 2 is an enlarged view of a portion A of FIG. 1;

FIG. 3 is a schematic view of the modulating mechanism of the present invention;

FIG. 4 is a schematic view of the inner barrel structure of the present invention;

FIG. 5 is a schematic view of the separating mechanism of the present invention;

FIG. 6 is a partial enlarged view of FIG. 5 at B;

fig. 7 is a perspective view of the structure of the permeable plate according to the present invention.

In the figure: 1. a modulation mechanism; 2. a separating mechanism; 3. a housing; 4. a rotating shaft; 5. an engagement lever; 6. a shaft lever; 7. a fan blade; 8. a suction plate; 9. an inner barrel; 10. a spring holder; 11. a drive shaft; 12. a folding frame; 13. a material storage plate; 14. a discharge plate; 15. an arc-shaped box; 16. a suction tube; 17. a coil spring; 18. moving the blades; 19. a slide rail; 20. a permeate sheet; 21. a feed chute; 22. and pulling a rope.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The first embodiment is as follows:

referring to fig. 1-5, a method for flavor modulation of a marinated meat product includes the following steps:

s1, injecting a certain amount of water into the inner barrel 9 of the shell 3, then putting seasonings such as seasoning bags into the water, starting an external power supply to heat, and simultaneously putting the marinated meat to be marinated into the external power supply;

s2, after cooking for a period of time, artificially applying a certain upward force on the surface of the penetration plate 20, moving the rear penetration plate 20 upwards for a certain distance on the surface of the slide rail 19, namely the penetration plate 20 leaves the bottom of the inner cylinder 9, sending the brine out of the feed chute 21 and contacting with the fan blades 7, contacting with the fan blades 7 to rotate by the impact of the power potential energy of water flow, applying a force on the rotating shaft 4 through the shaft rod 6 and the meshing rod 5 when the fan blades 7 rotate, and driving the transmission shaft 11 to rotate by the rear rotating shaft 4;

s3, removing the force artificially applied to the surface of the penetration plate 20, simultaneously winding and tightening the pull rope 22 by rotating the transmission shaft 11, tightening the pull rope 22 to pull the penetration plate 20 to move upwards, namely, the marinated meat moves upwards along with the penetration plate 20, and meanwhile, engaging the transmission shaft 11 with the folding frame 12 when rotating, namely, the folding frame 12 is driven to fold, namely, the symmetrical storage plates 13 are close to each other;

s4, the sauce materials in the pot-stewed meat are sprayed to the surface of the pot-stewed meat from the discharge plate 14 after the pot-stewed meat is contacted with the sauce materials, and the sauce spraying and seasoning are finished according to the direct proportion relationship between the amount of the pot-stewed meat and the amount of the injected brine as the initial force for pushing the pot-stewed meat is the rotating force generated by the impact of the fan blades 7 by the brine;

the utility model provides a sauce braised meat products flavor modulation quantitative packaging hardware, including modulating mechanism 1 and separating mechanism 2, modulating mechanism 1 includes casing 3, the equal swing joint of inside left and right sides wall of casing 3 has pivot 4, the surperficial swing joint of pivot 4 has meshing pole 5, the one end that pivot 4 was kept away from to meshing pole 5 is provided with axostylus axostyle 6, the fixed surface of axostylus axostyle 6 is connected with flabellum 7, axostylus axostyle 6 is provided with suction plate 8 with the junction of meshing pole 5, the inside of casing 3 and the fixed surface that is located axostylus axostyle 6 are connected with inner tube 9.

Example two:

referring to fig. 1-6, a method for flavor modulation of a marinated meat product includes the following steps:

s5, when the shaft 6 and the engaging rod 5 rotate, the shaft 6 and the engaging rod 5 rotate at different speeds due to their different diameters, which twists the coil spring 17, i.e. the coil spring 17 extends to push the suction tube 16 to move away from the suction plate 8;

s6, suction tube 16 produces the suction force on the surface of suction plate 8, and the back suction force is used in the surface of brine, inhales brine to deposit in arc case 15 promptly, because brine is quality of water, and impurity is the solid particle, accomplishes protection work promptly tentatively.

The utility model provides a sauce braised meat products flavor modulation quantitative packaging hardware, including modulating mechanism 1 and separating mechanism 2, modulating mechanism 1 includes casing 3, the equal swing joint of inside left and right sides wall of casing 3 has pivot 4, the surperficial swing joint of pivot 4 has meshing pole 5, the one end that pivot 4 was kept away from to meshing pole 5 is provided with axostylus axostyle 6, the fixed surface of axostylus axostyle 6 is connected with flabellum 7, axostylus axostyle 6 is provided with suction plate 8 with the junction of meshing pole 5, the inside of casing 3 and the fixed surface that is located axostylus axostyle 6 are connected with inner tube 9.

Example three:

referring to fig. 1-7, a method for flavor modulation of a marinated meat product includes the following steps:

s1, injecting a certain amount of water into the inner barrel 9 of the shell 3, then putting seasonings such as seasoning bags into the water, starting an external power supply to heat, and simultaneously putting the marinated meat to be marinated into the external power supply;

s2, after cooking for a period of time, artificially applying a certain upward force on the surface of the penetration plate 20, moving the rear penetration plate 20 upwards for a certain distance on the surface of the slide rail 19, namely the penetration plate 20 leaves the bottom of the inner cylinder 9, sending the brine out of the feed chute 21 and contacting with the fan blades 7, contacting with the fan blades 7 to rotate by the impact of the power potential energy of water flow, applying a force on the rotating shaft 4 through the shaft rod 6 and the meshing rod 5 when the fan blades 7 rotate, and driving the transmission shaft 11 to rotate by the rear rotating shaft 4;

s3, removing the force artificially applied to the surface of the penetration plate 20, simultaneously winding and tightening the pull rope 22 by rotating the transmission shaft 11, tightening the pull rope 22 to pull the penetration plate 20 to move upwards, namely, the marinated meat moves upwards along with the penetration plate 20, and meanwhile, engaging the transmission shaft 11 with the folding frame 12 when rotating, namely, the folding frame 12 is driven to fold, namely, the symmetrical storage plates 13 are close to each other;

s4, the sauce materials in the pot-stewed meat are sprayed to the surface of the pot-stewed meat from the discharge plate 14 after the pot-stewed meat is contacted with the sauce materials, and the sauce spraying and seasoning are finished according to the direct proportion relationship between the amount of the pot-stewed meat and the amount of the injected brine as the initial force for pushing the pot-stewed meat is the rotating force generated by the impact of the fan blades 7 by the brine;

s5, when the shaft 6 and the engaging rod 5 rotate, the shaft 6 and the engaging rod 5 rotate at different speeds due to their different diameters, which twists the coil spring 17, i.e. the coil spring 17 extends to push the suction tube 16 to move away from the suction plate 8;

s6, suction tube 16 produces the suction force on the surface of suction plate 8, and the back suction force is used in the surface of brine, inhales brine to deposit in arc case 15 promptly, because brine is quality of water, and impurity is the solid particle, accomplishes protection work promptly tentatively.

A quantitative packaging device for flavor modulation of a sauced marinated meat product comprises a modulation mechanism 1 and a separation mechanism 2, wherein the separation mechanism 2 comprises a spring frame 10, one end of the spring frame 10 is provided with a transmission shaft 11, the surface of the transmission shaft 11 is movably connected with a pull rope 22, and one end of the pull rope 22, which is far away from the transmission shaft 11, is fixedly connected with a penetration plate 20; one end of the transmission shaft 11, which is far away from the spring frame 10, is movably connected with the rotating shaft 4; one end of the spring frame 10, which is far away from the transmission shaft 11, is movably connected with a folding frame 12, one side of the folding frame 12, which is far away from the spring frame 10, is movably connected with a material storage plate 13, liquid sauce is stored in the material storage plate 13, the number of the material storage plates 13 is two, and the extruded force of the material storage plates is in direct proportion to the amount of the sprayed sauce; one side of the material storage plate 13, which is far away from the folding frame 12, is fixedly connected with a material discharge plate 14; the joint of the folding frame 12 and the discharging plate 14 is movably connected with a movable blade 18;

the modulating mechanism 1 comprises a shell 3, wherein the left side wall and the right side wall of the interior of the shell 3 are both movably connected with a rotating shaft 4, the surface of the rotating shaft 4 is movably connected with an engaging rod 5, one end of the engaging rod 5, which is far away from the rotating shaft 4, is provided with a shaft lever 6, and the diameter of the shaft lever 6 is one half of that of the engaging rod 5;

the surface of the shaft lever 6 is fixedly connected with a fan blade 7, a suction plate 8 is arranged at the joint of the shaft lever 6 and the meshing rod 5, an arc-shaped box 15 is fixedly connected to one side of the suction plate 8, which is far away from the fan blade 7, a suction pipe 16 is arranged inside the arc-shaped box 15 and on one side of the suction plate 8, one end of the suction pipe 16 is movably connected with a spiral spring 17, and one end of the spiral spring 17, which is far away from the suction pipe 16, is movably connected with the shaft lever 6; an inner cylinder 9 is fixedly connected with the inner part of the shell 3 and positioned on the surface of the shaft lever 6; a feeding groove 21 is formed in the bottom wall of the inner cylinder 9, and the feeding groove 21 is positioned right above the fan blades 7; the inner side wall of the inner barrel 9 is provided with a slide rail 19, the surface of the slide rail 19 is connected with a penetration plate 20 in a sliding manner, and the penetration plate 20 is provided with a penetration hole inside.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.