阅读说明：本技术 超声波辅助加热预处理生鲜肉片的设备及涮火锅方法 (Equipment for pretreating fresh sliced meat by ultrasonic-assisted heating and chafing dish rinsing method ) 是由 蔡丹 刘景圣 张大力 修琳 刘回民 吴玉柱 付大平 贾睿 于 2020-10-28 设计创作，主要内容包括：本发明公开了超声波辅助加热预处理生鲜肉片的设备及涮火锅的方法,该设备包括：超声波清洗机、恒温水浴锅,所述的超声波清洗机的频率为40KHz,功率为200W；所述的恒温水浴锅温度调节范围为85-95℃；所述的温度为温度为90℃；超声波辅助涮火锅的方法,它包括：在超声波清洗机水槽中加水或小于5%的淀粉水溶液,将肉片放入水槽中超声12s；超声后的肉片放入恒温水浴锅中水浴12s；即食或低温保存；放入火锅中稍涮即食；火锅汤清肉嫩。(The invention discloses equipment for pre-treating fresh sliced meat by ultrasonic-assisted heating and a method for rinsing hot pots, wherein the equipment comprises: the device comprises an ultrasonic cleaning machine and a constant-temperature water bath, wherein the frequency of the ultrasonic cleaning machine is 40KHz, and the power of the ultrasonic cleaning machine is 200W; the temperature adjusting range of the constant-temperature water bath kettle is 85-95 ℃; the temperature is 90 ℃; the ultrasonic-assisted chafing dish rinsing method comprises the following steps: adding water or starch water solution with concentration less than 5% into water tank of ultrasonic cleaning machine, and placing meat slices into the water tank for ultrasonic treatment for 12 s; putting the meat slices subjected to ultrasonic treatment into a constant-temperature water bath kettle for 12s in water bath; ready-to-eat or low-temperature preservation; putting into a hot pot for instant-boiling; the chafing dish soup is fresh and tender.)

1. The supplementary equipment that adds thermal treatment raw and fresh sliced meat of ultrasonic wave, it includes: ultrasonic cleaner, constant temperature water-bath, its characterized in that: the frequency of the ultrasonic cleaning machine is 40KHz, and the power is 200W; the temperature adjusting range of the constant-temperature water bath kettle is 85-95 ℃.

2. The apparatus for the ultrasonic-assisted heating pretreatment of fresh meat slices as claimed in claim 1, wherein: the temperature of the water bath is 90 ℃.

3. The apparatus for pre-treating fresh sliced meat by ultrasonic-assisted heating according to claims 1 and 2, wherein: the ultrasonic cleaner and/or the constant-temperature water bath are/is provided with a foam filtering component (3).

4. The apparatus for the ultrasonic-assisted heating pretreatment of fresh meat slices as claimed in claim 3, wherein: the foam filtering component (3) is arranged at the upper part of the cleaning tank 1.

5. The apparatus for the pre-treatment of fresh meat slices with ultrasonic-assisted heating as claimed in claim 4, wherein: the foam filtering component (3) comprises: the device comprises a fixed connecting frame (31), a chain frame (32), a chain roller (33), a driving belt chain (34), a foam filtering connecting frame (35), a foam filtering rod (36), a filter wiping component (37), a driving gear set and a driving motor (39).

6. The apparatus for the ultrasonic-assisted heating pretreatment of fresh meat slices as claimed in claim 5, wherein: the foam filtering rod (36) is connected to the foam filtering connecting frame (35) through a connecting rod (362) in a shaft mode; the foam filtering connecting frame (35) is fixed on the driving belt chain (34); the driving belt chain (34) is sleeved on the chain roller (33); the chain roller (33) is coupled on the chain rack (32); one end of the chain frame (32) is coupled on the fixed connecting frame (31) by a shaft; the fixed connecting frame (31) is fixed at the upper end of one side of the cleaning tank 1;

the wiping and filtering component (37) is arranged on the fixed connecting frame (31), and the wiping and filtering component (37) and the driving belt chain (34) are in meshing transmission through the driving gear set; the driving motor (39) is arranged on the fixed connecting frame (31) on one side; the driving gear set is driven by a driving motor (39);

the chain roller (33) is coupled on the chain rack (32); one end part of the chain frame (32) is connected to the fixed connecting frame (31) through a shaft; a handle 321 (321) is also arranged at the other end of the chain rack (32);

the middle part of the foam filtering connecting frame (35) is provided with a C-shaped sliding area, two ends of the sliding area are provided with shaft connecting parts, and the middle part of the shaft connecting part is provided with a shaft connecting hole (351);

the foam filtering rod (36) is formed by two hollow pipes which are arranged in parallel; the hollow pipe on the other side is a connecting hollow pipe (361), and a connecting rod (362) passes through the connecting hollow pipe (361) and is in shaft connection with a shaft connecting hole (351) in shaft connection with the foam filtering connecting frame (35);

the wiping and filtering assembly (37) comprises: wiping and filtering cotton paper roll (371), cotton paper recovery roll (372) and filtering cotton paper (373);

an upper paper roll connecting groove (312) and a lower paper roll connecting groove (313) are arranged on the fixed connecting frame (31); the cotton wiping and filtering roller (371) and the cotton paper recovery roller (372) are respectively coupled in the upper paper roll coupling groove (312) and the lower paper roll coupling groove (313);

a detachable paper roller driving gear I (3711) and a paper roller driving gear II (3721) are respectively arranged on the cotton wiping and filtering paper roller (371) and the cotton paper recovery roller (372); the paper roller driving gear I (3711) and the paper roller driving gear II (3721) are in meshing transmission with the driving gear set.

7. The ultrasonic-assisted chafing dish rinsing method is characterized in that: it includes:

1) the device for pre-treating the fresh sliced meat by using the ultrasonic-assisted heating of the claim 1, adding water or a starch aqueous solution with the concentration of less than 5% into a water tank of an ultrasonic cleaning machine, and putting the sliced meat into the water tank for ultrasonic treatment for 11-13 s, wherein the ultrasonic temperature is not more than 50 ℃;

2) putting the meat slices subjected to ultrasonic treatment into a constant-temperature water bath kettle, and carrying out water bath for 8-12 s;

3) can be eaten instantly or can be eaten after being put into a hot pot for a little instant-boiling.

8. A method for ultrasonic assisted chafing dish, according to claim 7, characterized in that: and 2) storing at low temperature after treatment.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to equipment and a pretreatment method for pretreating fresh sliced meat by ultrasonic-assisted heating.

Background

The boiled meat (chafing dish) is a popular food at present, and is made up by cutting frozen or fresh meat into slices, boiling the slices in boiling water until the slices become white, and dipping in flavouring to eat. The fresh meat slices are eaten after being boiled. The meat mainly comprises mutton and beef, the mutton has strong smell, and the beef is more popular.

The instant-boiled chafing dish has the following defects:

1. in the process of processing the fresh meat, microorganisms on the surface of the fresh meat are generated due to cross contamination of the microorganisms on the body surface of slaughtered animals to the slaughtered fresh meat. Due to the short time of poaching, the microorganisms cannot be killed effectively. The boiled meat is not safe.

2. When the meat is rinsed, blood foam is generated in the pot, the taste is influenced, and the vision is also very dirty.

3. Sliced meat of frozen meat usually becomes firewood, while fresh meat tastes hard.

Ultrasonic waves convert electric energy into acoustic energy through a transducer, the energy is converted into small dense bubbles through a liquid medium, the small bubbles are rapidly burst to generate energy like small bombs, and therefore the effect of breaking cells and other substances is achieved.

Ultrasonic wave is an elastic mechanical wave in a substance medium, and is a wave form, so that it can be used for detecting physiological and pathological information of human body, i.e. diagnosing ultrasonic wave. Meanwhile, the ultrasonic energy is also an energy form, and when a certain dose of ultrasonic waves is transmitted in a living body, the function and the structure of the living body can be changed through the interaction between the ultrasonic energy and the energy, namely, the ultrasonic biological effect. The effect of ultrasound on cells mainly has thermal, cavitation and mechanical effects. The thermal effect is that when the ultrasound is transmitted in the medium, the friction force hinders the molecular vibration caused by the ultrasound, and part of the energy is converted into local high heat (42-43 ℃), because the critical lethal temperature of the normal tissue is 45.7 ℃, and the sensitivity of the tumor tissue is higher than that of the normal tissue, the metabolism of the tumor cells is obstructed at the temperature, the synthesis of DNA, RNA and protein is influenced, and the cancer cells are killed, and the normal tissue is not influenced. The cavitation effect is that under ultrasonic irradiation, vacuoles are formed in organisms, and mechanical shearing pressure and agitation are generated along with the vibration and violent implosion of the vacuoles, so that tumors bleed and tissues are disintegrated to cause necrosis. In addition, the cavitation bubbles generate instantaneous high temperature (about 5000 ℃) and high pressure (up to 500 × 104 Pa) when they rupture, which can thermally dissociate water vapor to generate OH radicals and H atoms, and the redox reaction caused by the OH radicals and H atoms can lead to polymer degradation, enzyme inactivation, lipid peroxidation and cell killing. The mechanical effect is the primary effect of ultrasound, and during the propagation process of the ultrasound, medium particles are alternately compressed and stretched to form pressure change, which causes damage to cell structures. The strength of the killing effect is closely related to the frequency and the intensity of the ultrasound.

However, the temperature is not easy to control because of the instant generation of a large amount of heat during ultrasonic treatment.

Disclosure of Invention

The invention aims to solve the problems that microorganisms cannot be effectively killed, blood foam is generated in a pot and fresh sliced meat is hard in taste during the meat rinsing, and provides equipment for pre-treating the fresh sliced meat by ultrasonic-assisted heating and a method for rinsing a hot pot.

The supplementary equipment that adds thermal treatment raw and fresh sliced meat of ultrasonic wave, it includes: the device comprises an ultrasonic cleaning machine and a constant-temperature water bath, wherein the frequency of the ultrasonic cleaning machine is 40KHz, and the power of the ultrasonic cleaning machine is 200W; the temperature adjusting range of the constant-temperature water bath kettle is 85-95 ℃;

the temperature is 90 ℃;

the ultrasonic cleaning machine and/or the constant-temperature water bath are/is provided with a foam filtering component;

the foam filtering component is arranged at the upper part of the cleaning tank 1;

the straining foam subassembly include: the device comprises a fixed connecting frame 31, a chain frame 32, a chain roller 33, a driving belt chain 34, a foam filtering connecting frame 35, a foam filtering rod 36, a wiping and filtering component 37, a driving gear set and a driving motor 39;

the foam filtering rod 36 is connected to the foam filtering connecting frame 35 through a connecting rod 362; the foam filtering connecting frame 35 is fixed on the driving belt chain 34; the driving belt chain 34 is sleeved on the chain roller 33; the chain roller 33 is coupled on the chain frame 32; one end of the chain frame 32 is coupled to the fixed connecting frame 31; the fixed connecting frame 31 is fixed at the upper end of one side of the cleaning tank 1;

the wiping and filtering component 37 is arranged on the fixed connecting frame 31, and the wiping and filtering component 37 and the chain roller 33 are in meshing transmission through a driving gear set; the driving motor 39 is arranged on the fixed connecting frame 31 at one side; the driving gear set is driven by a driving motor 39;

the fixed connecting frame 31 is also provided with a protective cover 311; the protective cover 311 is fixed on the fixed connecting frame 31, and protects the driving gear set and the driving motor 39;

the chain rollers 33 are divided into a main driving roller 331, a driven roller 332 and a bracketing roller 333;

the chain frame 32 is in a ship shape, and the main driving roller 331 is coupled at one end of the chain frame 32; one end part of the chain frame 32 and the main driving roller 331 are coaxially coupled on the fixed connecting frame 31; the driven roller 332 is coupled with the other end part of the chain frame 32; a handle 321 is also arranged at the other end of the chain frame 32; the carrying handle 321 can turn over the chain rack 32 and carry the chain rack;

a plurality of supporting rollers 333 are arranged, and the plurality of supporting rollers 333 are respectively connected to the chain frame 32 in a shaft manner;

the middle part of the foam filtering connecting frame 35 is provided with a C-shaped sliding area, two ends of the sliding area are provided with shaft connecting parts, and the middle part of each shaft connecting part is provided with a shaft connecting hole 351;

the foam filtering rod 36 is formed by two hollow pipes which are arranged in parallel; the hollow pipe on one side is a hollow pipe which is contacted with the upper surface of the liquid and used for scraping and filtering froth; the hollow pipe on the other side is a connecting hollow pipe 361, and a connecting rod 362 passes through the connecting hollow pipe 361 and is in shaft connection with a shaft connecting hole 351 of the foam filtering connecting frame 35;

the wiping and filtering assembly 37 comprises: a wiping and filtering tissue paper roll 371, a tissue paper recovery roll 372 and a filtering tissue paper 373;

the fixed connecting frame 31 is provided with an upper paper roll connecting groove 312 and a lower paper roll connecting groove 313; the wiping and filtering tissue paper roll 371 is axially connected in the upper paper roll connecting groove 312; the tissue paper recovery roller 372 is axially connected in the lower paper roll connecting groove 313; the wiping and filtering tissue paper roll 371 and the tissue paper recovery roll 372 are respectively axially connected in the upper paper roll connecting groove 312 and the lower paper roll connecting groove 313 and then are locked by the clamp 314;

the filtering tissue paper 373 is used for wiping the outer edge surface of the foam filtering rod 36; the filtering cotton paper 373 can be a cotton paper roll or the whole piece of cotton paper is wound on the filtering cotton wiping roller 371; the wiped filtration tissue paper 373 is recovered by the tissue paper recovery roll 372; the tissue recovery roll 372 is placed below to prevent the contamination of the new filtering tissue 373;

the wiping and filtering tissue paper roller 371 and the tissue paper recovery roller 372 are respectively provided with a detachable paper roller driving gear I3711 and a paper roller driving gear II 3721; the paper roller driving gear I3711 and the paper roller driving gear II 3721 are in meshing transmission with the driving gear group;

the driving gear components comprise a main driving gear 381, a belt chain driving gear 382 and a transmission gear 383; the main driving gear 381, the chain driving gear 382 and the transmission gear 383 are respectively provided with 2 groups and are respectively coupled to the outer side of the fixed connecting frame 31 in a shaft manner;

the main driving gear 381 is fixed on a rotor of the driving motor 39, and the main driving gear 381 is meshed with the belt chain driving gear 382 and the paper roller driving gear I3711 respectively; a belt drive gear 382 is fixed at both ends of the main drive roller 331; the paper roller driving gear I3711 is meshed with the paper roller driving gear II 3721 through a transmission gear 383;

the ultrasonic-assisted chafing dish rinsing method comprises the following steps:

1) adding water or starch water solution with the concentration of less than 5% into a water tank of an ultrasonic cleaning machine by adopting the equipment for pretreating the fresh sliced meat by ultrasonic-assisted heating, and putting the sliced meat into the water tank for ultrasonic treatment for 11-13 s;

2) putting the meat slices subjected to ultrasonic treatment into a constant-temperature water bath kettle, and carrying out water bath for 8-12 s; instant or stored at 4 deg.C;

3) can be eaten after being slightly rinsed in a hot pot.

The invention provides equipment for pre-treating fresh sliced meat by ultrasonic-assisted heating and a method for rinsing hot pots, wherein the equipment comprises: the device comprises an ultrasonic cleaning machine and a constant-temperature water bath, wherein the frequency of the ultrasonic cleaning machine is 40KHz, and the power of the ultrasonic cleaning machine is 200W; the temperature adjusting range of the constant-temperature water bath kettle is 85-95 ℃; the temperature is 90 ℃; the ultrasonic-assisted chafing dish rinsing method comprises the following steps: adding water or starch water solution with concentration less than 5% into water tank of ultrasonic cleaning machine, and placing meat slices into the water tank for ultrasonic treatment for 12 s; putting the meat slices subjected to ultrasonic treatment into a constant-temperature water bath kettle for 12s in water bath; ready-to-eat or low-temperature preservation; putting into a hot pot for instant-boiling; the chafing dish soup is fresh and tender.

Drawings

FIG. 1 is an overall schematic view of the ultrasonic cleaning machine of the present invention;

FIG. 2 is a schematic view of the mid-chain rack of the ultrasonic cleaning machine of the present invention turned up;

FIG. 3 is an enlarged, fragmentary, schematic view of the ultrasonic cleaner of the present invention;

FIG. 4 is an exploded view of the ultrasonic horn of the ultrasonic cleaning machine of the present invention;

FIG. 5 is an enlarged, fragmentary schematic view of a drive gear set portion of the ultrasonic cleaner of the present invention;

FIG. 6 is a schematic view of the cleaning tank of the ultrasonic cleaning machine of the present invention from the bottom;

FIG. 7 is a schematic view, partially in section, of the mid-chain rack of the ultrasonic cleaning machine of the present invention;

FIG. 8 is a schematic illustration of the foam filtering principle of the ultrasonic cleaning machine of the present invention;

FIG. 9 is a partial schematic view of a foam filter attachment and a foam filter wand of the ultrasonic cleaning machine of the present invention;

FIG. 10 the effect of different ultrasonic frequencies on beef tenderness;

FIG. 11 the effect of different ultrasonic powers on beef tenderness;

FIG. 12 effect of different ultrasound temperatures on beef tenderness.

Cleaning tank 1, ultrasonic vibration head 2, foam filtering component, frame shell 4, control panel 5, flange connection screw hole 11, quick-connection flange plate 12, screw hole 121, locking ring 122, balancing weight 21, first piezoelectric ceramic 22, first copper sheet 23, second piezoelectric ceramic 24, second copper sheet 25, ultrasonic vibrator 26, locking edge 261, connecting bolt 27, insulating gasket 28, fixed connecting frame 31, chain frame 32, chain roller 33, driving belt chain 34, foam filtering connecting frame 35, foam filtering rod 36, foam wiping component 37, driving gear set, driving motor 39, protective cover 311, upper paper roller connecting groove 312, lower paper roller connecting groove 313, clamp 314, carrying handle 321, main driving roller 331, driven roller 332, supporting roller 333, shaft connecting hole 351, connecting hollow tube 361, connecting rod 362, foam wiping paper roller, foam recovery roller 372, filter foam paper 373, roller driving gear I3711, paper roller driving gear II 3721, main driving gear 381, belt chain driving gear 382, transmission gear 383, heat dissipation grid 51, bottom feet 52 and cleaning solution 6.

Detailed Description

Example 1

The supplementary equipment that adds thermal treatment raw and fresh sliced meat of ultrasonic wave, it includes: the device comprises an ultrasonic cleaning machine and a constant-temperature water bath, wherein the frequency of the ultrasonic cleaning machine is 40KHz, and the power of the ultrasonic cleaning machine is 200W; the temperature adjusting range of the constant-temperature water bath kettle is 85-95 ℃;

the temperature is 90 ℃;

the ultrasonic cleaner and/or the constant-temperature water bath are/is provided with a foam filtering component.

Example 2

Referring to fig. 1-9, an ultrasonic cleaning machine includes: the ultrasonic cleaning device comprises a cleaning tank 1, an ultrasonic vibration head 2, a foam filtering assembly, a rack shell 4 and a control panel 5;

the lower end face of the bottom of the cleaning tank 1 is provided with a plurality of groups of flange connecting screw holes 11 and quick-connecting flange plates 12; a plurality of screw holes 121 are formed on the quick-connection flange plate 12 in each group; the screw is correspondingly provided with a connecting stud 11; the quick-connection flange plate 12 is locked on the connecting stud 11;

the middle part of the quick-connection flange plate 12 is provided with a locking ring 122;

the ultrasonic vibration heads 2 are provided with a plurality of groups, and the ultrasonic vibration heads 2 are fixed on the lower end surface of the bottom of the cleaning tank 1 through a quick-connection flange 12;

the foam filtering component is arranged at the upper part of the cleaning tank 1; the cleaning tank 1 is fixed in the frame shell 4; the control panel 5 is fixed on the vertical surface of one side of the frame;

the control panel is electrically connected with the ultrasonic vibration head 2 and the electric equipment 1 for driving the foam filtering assembly in the equipment through cables;

the ultrasonic vibration head 2 includes: the ultrasonic vibrator comprises a balancing weight 21, first piezoelectric ceramics 22, a first copper sheet 23, second piezoelectric ceramics 24, a second copper sheet 25, an ultrasonic vibrator 26, a connecting bolt 27 and an insulating gasket 28; the connecting bolt 27 is sequentially connected with the balancing weight 21, the first piezoelectric ceramic 22, the first copper sheet 23, the second piezoelectric ceramic 24, the second copper sheet 25 and the ultrasonic vibrator 26; an insulating gasket 28 is arranged on the upper end face of the ultrasonic vibrator 26;

the upper edge of the ultrasonic vibrator 26 is provided with a locking edge 261, and the ultrasonic vibrator 26 is fixed on the locking ring 122 through the locking edge 261 in a twist locking manner;

the straining foam subassembly include: the device comprises a fixed connecting frame 31, a chain frame 32, a chain roller 33, a driving belt chain 34, a foam filtering connecting frame 35, a foam filtering rod 36, a wiping and filtering component 37, a driving gear set and a driving motor 39;

the foam filtering rod 36 is connected to the foam filtering connecting frame 35 through a connecting rod 362; the foam filtering connecting frame 35 is fixed on the driving belt chain 34; the driving belt chain 34 is sleeved on the chain roller 33; the chain roller 33 is coupled on the chain frame 32; one end of the chain frame 32 is coupled to the fixed connecting frame 31; the fixed connecting frame 31 is fixed at the upper end of one side of the cleaning tank 1;

the wiping and filtering component 37 is arranged on the fixed connecting frame 31, and the wiping and filtering component 37 and the chain roller 33 are in meshing transmission through a driving gear set; the driving motor 39 is arranged on the fixed connecting frame 31 at one side; the driving gear set is driven by a driving motor 39;

the fixed connecting frame 31 is also provided with a protective cover 311; the protective cover 311 is fixed on the fixed connecting frame 31, and protects the driving gear set and the driving motor 39;

the chain rollers 33 are divided into a main driving roller 331, a driven roller 332 and a bracketing roller 333;

the chain frame 32 is in a ship shape, and the main driving roller 331 is coupled at one end of the chain frame 32; one end part of the chain frame 32 and the main driving roller 331 are coaxially coupled on the fixed connecting frame 31; the driven roller 332 is coupled with the other end part of the chain frame 32; a handle 321 is also arranged at the other end of the chain frame 32; the carrying handle 321 can turn over the chain rack 32 and carry the chain rack;

a plurality of supporting rollers 333 are arranged, and the plurality of supporting rollers 333 are respectively connected to the chain frame 32 in a shaft manner;

the middle part of the foam filtering connecting frame 35 is provided with a C-shaped sliding area, two ends of the sliding area are provided with shaft connecting parts, and the middle part of the shaft connecting part is provided with a shaft connecting hole 351;

the foam filtering rod 36 is formed by two hollow pipes which are arranged in parallel; the hollow pipe on one side is a hollow pipe which is contacted with the upper surface of the liquid and used for scraping and filtering froth; the hollow pipe on the other side is a connecting hollow pipe 361, and a connecting rod 362 passes through the connecting hollow pipe 361 and is in shaft connection with a shaft connecting hole 351 of the foam filtering connecting frame 35;

the wiping and filtering assembly 37 comprises: a wiping and filtering tissue paper roll 371, a tissue paper recovery roll 372 and a filtering tissue paper 373;

the fixed connecting frame 31 is provided with an upper paper roll connecting groove 312 and a lower paper roll connecting groove 313; the wiping and filtering tissue paper roll 371 is axially connected in the upper paper roll connecting groove 312; the tissue paper recovery roller 372 is axially connected in the lower paper roll connecting groove 313; the wiping and filtering tissue paper roll 371 and the tissue paper recovery roll 372 are respectively axially connected in the upper paper roll connecting groove 312 and the lower paper roll connecting groove 313 and then are locked by the clamp 314;

the filtering tissue paper 373 is used for wiping the outer edge surface of the foam filtering rod 36; the filtering cotton paper 373 can be a cotton paper roll or the whole piece of cotton paper is wound on the filtering cotton wiping roller 371; the wiped filtration tissue paper 373 is recovered by the tissue paper recovery roll 372; the tissue recovery roll 372 is placed below to prevent the contamination of the new filtering tissue 373;

the wiping and filtering tissue paper roller 371 and the tissue paper recovery roller 372 are respectively provided with a detachable paper roller driving gear I3711 and a paper roller driving gear II 3721; the paper roller driving gear I3711 and the paper roller driving gear II 3721 are in meshing transmission with the driving gear group;

the driving gear components comprise a main driving gear 381, a belt chain driving gear 382 and a transmission gear 383; the main driving gear 381, the chain driving gear 382 and the transmission gear 383 are respectively provided with 2 groups and are respectively coupled to the outer side of the fixed connecting frame 31 in a shaft manner;

the main driving gear 381 is fixed on a rotor of the driving motor 39, and the main driving gear 381 is meshed with the belt chain driving gear 382 and the paper roller driving gear I3711 respectively; a belt drive gear 382 is fixed at both ends of the main drive roller 331; the paper roller driving gear I3711 is meshed with the paper roller driving gear II 3721 through a transmission gear 383;

the bottom of the inner side of the frame shell 4 is provided with a heat dissipation grid 41; feet 42 are arranged at the corners of the heat dissipation grid 41.

Example 3 optimization experiment of fresh meat pretreatment conditions

Experimental equipment: KQ-300VDE type double-frequency numerical control ultrasonic cleaner (frequency is 45KHz, 28 KHz) ultrasonic instruments of Kunshan city, Inc.; KQ-3200B ultrasonic cleaner (40 KHz) Tianjin Atlants instruments ltd; ultrasonic cell crusher (20 KHz) Ningbo Xinzhi Biotech Co., Ltd.

The fresh meat is treated by ultrasonic waves, and because factors influencing the quality of the fresh meat comprise ultrasonic frequency, ultrasonic power, ultrasonic time, temperature and the like, experiments are designed according to the factors, and the influence of the factors on the tenderness and the water retention of the fresh meat is discussed;

pretreatment: selecting fresh beef (cucumber strips) purchased from a supermarket; processing beef on clean meat cutting plate, cutting into slices with length × width × thickness =7cm × 4cm × 3mm, and removing tendon, fat tissue and inedible part; immersing meat in a beaker filled with water or other solution, wherein the direction of muscle fiber is parallel to the direction of an ultrasonic probe, and placing the beaker on a tank rack in an ultrasonic machine, wherein the temperature of a machine tank is room temperature; setting ultrasonic frequency, ultrasonic power and ultrasonic time; the control is carried out by taking untreated fresh meat slices as follows:

influence of different ultrasonic frequencies on tenderness of beef

Setting ultrasonic frequencies as variables, respectively 20, 28, 40 and 45KHz, respectively performing ultrasonic treatment at room temperature (without heating) and 200w for 6, 8, 10, 12, 14, 16 and 18s, measuring the shearing force with a shearing force measuring instrument, and evaluating the tenderness of fresh meat; the results are shown in FIG. 10; as can be seen from fig. 10, as the ultrasonic treatment is performed, the shear force values of all the meat samples in all groups tend to decrease and then increase, and the meat samples are treated at 20 KHz and 28KHz,significant difference (P) compared with the non-ultrasonic group<0.05), the shear force value was higher than that of the control group, probably because the tenderizing effect of the low-frequency, short-time ultrasonic treatment on the beef was limited to the surface only, and the tenderizing effect was not so significant. 40. The shear force of the meat sample of the 45 KHz-treated group was significantly lower than that of the un-sonicated group (PLess than 0.05), the microstructure of the muscle fiber can be destroyed due to ultrasonic treatment with certain intensity, and the myofibril is broken, thereby improving the beef tenderness. The lowest shear value of 12s ultrasonic shear force is the best meat tenderness under the condition of 40 KHz.

Second, influence of different ultrasonic powers on beef tenderness

Setting ultrasonic power as variable, respectively 200, 300, 400 and 500w, respectively performing ultrasonic treatment for 6, 8, 10, 12, 14, 16 and 18s at room temperature (without heating) and 40KHz, measuring shearing force with a shearing force measuring instrument, and evaluating the tenderness of fresh meat; the results are shown in FIG. 11;

as can be seen from fig. 11, as the ultrasonic treatment is performed, the shear force values of all the groups of meat samples tend to decrease and then increase; after the ultrasonic time exceeds 10s, the meat sample is processed at the power of 300w-500w, and the shearing force value is obviously larger than that of the un-ultrasonic group (p < 0.05), probably because the protein in the meat is denatured due to the overhigh ultrasonic power and the tenderness of the meat is adversely affected; when the power is 200w, the measured shear force value is obviously lower than that of a non-ultrasonic group (p is less than 0.05), the shear force value is the smallest at 12s ultrasonic time, the tenderness of meat is the best, and the cavity effect generated by ultrasonic treatment with certain intensity enables myofibrils to be broken at a Z line, the muscle structure tissue becomes loose, and the beef tenderizing effect can be well achieved.

Influence of different ultrasonic temperatures on beef tenderness

Setting ultrasonic temperature as variable, respectively 60, 70, 80, 85, 90, 95 and 100 ℃, respectively performing ultrasonic treatment for 6, 8, 10, 12, 14, 16 and 18 seconds under the condition of 40KHz 200w, measuring the shearing force by using a shearing force measuring instrument, and evaluating the tenderness of fresh meat; as shown in FIG. 12, it can be seen that the shear force value is the smallest and the meat tenderness is the best when the temperature is 90 ℃ and ultrasonic waves are applied for 12s, which indicates that the ultrasonic waves applied under the condition have good tenderizing effect on the meat sample, because the salt-soluble protein in the muscle is dissolved out under the condition of 90 ℃, the tenderness and the water retention of the meat can be improved.

In summary, the conditions for the selected sonication were: the ultrasonic power is 200w, the ultrasonic frequency is 40KHz, and the ultrasonic temperature is 90 ℃.

Example 4 ultrasonic followed by Hot Water bath

1) Pretreatment: selecting fresh beef (cucumber strips) purchased from a supermarket; processing beef on clean meat cutting plate, cutting into slices with length × width × thickness =7cm × 4cm × 3mm, and removing tendon, fat tissue and inedible part;

2) ultrasonic: immersing meat in a beaker filled with water or starch solution with concentration of 0.5-1%, placing the beaker on a tank rack in an ultrasonic machine, controlling the temperature of a machine tank to be less than 50 ℃, and measuring by using a wall-mounted thermometer; setting ultrasonic frequency of 40KHz, ultrasonic power of 200w and ultrasonic time of 12 s;

4) after the ultrasonic treatment is stopped, taking out the meat slices, adding the meat slices into constant-temperature hot water at 90 ℃, and heating for 12 s;

5) the heated meat slices can be eaten instantly or cooked.

The shear force measured on the meat slices obtained by the above method is not significantly different from that of the meat slices treated under the conditions of example 3. And viable bacteria are not detected in the sliced meat treated by the method, so that the sliced meat treated by the method has a good bacteriostatic effect.

EXAMPLE 5 chafing dish rinsing method

1. Adding water or a starch water solution with the concentration less than 5% into a water tank of an ultrasonic cleaning machine by adopting the equipment of the embodiment 1, and putting the sliced meat into the water tank for ultrasonic treatment for 12 s;

2. putting the meat slices subjected to ultrasonic treatment into a constant-temperature water bath kettle for 12s in water bath; instant or stored at 4 deg.C;

3. can be eaten after being slightly rinsed in a hot pot.

The chafing dish soup is fresh and tender.