RU2346440C2 - Electromechanical meat massager - Google Patents

Abstract

FIELD: mechanics; foodstuffs.

SUBSTANCE: meat massager incorporates a dielectric material housing with ledges made from non-ferromagnetic material, the said ledges representing low-potential electrodes. The said housing face surface accommodates a high-potential electrode connected to the generator of continuous pulsed sinusoidal current. The housing can rotate to up the meat due to centrifugal forces and the said ledges to the housing top and to drop it down. Thus the meat is subjected to mechanical effects along with simultaneous electromechanical deformations.

EFFECT: intensified salting.

2 dwg

Description

The present invention relates to the food industry and can be used in the production of smoked products from raw meat.

In the technological line for the production of smoked pork and beef, the ambassador using brine extrusion and subsequent mechanical action is the main process. Usually, after extrusion of curing brine, the absorption effect of the brine by mechanical effects on the raw material is intensified, i.e. massaging of raw materials is carried out in a special meat massager. This process lasts up to 6 hours.

The uniform distribution of brine substances in meat is the main salting of raw materials. Such processing methods are widespread as: massaging, tumbler, vibro-massaging and electrical exposure.

It is known electromassage of meat in a pair state. Occurring periodic contractions and relaxation of paired muscles affect the redistribution of curing substances in the same way as with mechanical action [1].

Known meat massager electric SU 1650057 A1. Meat bran along the tray is fed to a rotating table and stacked in cells. At the entrance to the working area, the 2-link brush is lowered and fixed with its electrodes on the surface of the meat cut. In this case, the electric circuit is closed, the electric current penetrates the thickness of the meat, causing periodic contractions of muscle tissue. Devices for filtering the distribution of curing substances in small feedstocks (avian, rabbit, pig, etc.) based on these methods are not sufficiently effective.

The aim of the invention is the intensification of the process of salting raw materials by combining mechanical tumbler with the influence of electrical impulses. For this, a high-potential chain-mail electrode and low-potential electrodes in the form of protrusions are installed inside the vessel. They are connected to a continuous pulse current source. Periodic contraction and muscle relaxation (pulsation) affect the redistribution of curing substances.

The proposed electromechanical meat massager (figure 1, figure 2) contains a rotating container 1 made of a dielectric material. The protrusions 2 made of non-ferromagnetic material are low-potential electrodes. All 3 protrusions shifted by 120 ° along the inner perimeter of the tank are connected to the current-supply ring 3. In turn, the ring 3 is connected to the shaft 4 of the tank drive. Inside the shaft 4, a current-carrying wire 5 passes in an insulating pipe 6. This current-carrying wire 5 is connected to a high-potential chain electrode 7. This electrode 7 is located on the side of the end surface of the dielectric capacitance 1 and is connected to a continuous pulse current generator through the hollow shaft of the capacitor drive. A vacuum pump 8 is located at the base of the housing. The tank has a drain valve 9. The tank is closed by a lid 10.

The massaging process is as follows. After loading with raw materials and brine, the lid 10 of the container 1 is closed hermetically. Through the vacuum system 8 creates a vacuum in the tank. The electric drive of 4 capacities joins. After the dielectric capacitance 1 together with the protrusions 2 begins to rotate, the low-frequency pulse generator is turned on. In this case, an electric field arises between the low potential electrodes 2 and the high potential chain electrode 7. In turn, the electric field in the muscle tissues of raw meat provides compression and stretching of the membranes due to current pulses. All this is accompanied by the occurrence of variable internal stresses, which provide an intensive filtration redistribution of the brine due to the pressure gradient, tumbler, ponderomotive forces arising from the difference in dielectric properties of the components of the curing material and meat raw materials, as well as due to the difference in salt concentration in the brine-raw material system ". Moreover, the chain electrodes 7 do not interfere with the rotation of the tank 1 and the movement of raw meat.

During the raising of the raw material, due to centrifugal force and protrusions, to the upper point of the tank and falling, a mechanical effect occurs. Each chain branch covers certain volumes of raw materials, being free.

When the container rotates, the pieces of meat rub against each other, on the inner surface, participating in a complex planetary motion. As a result of collisions, the raw material undergoes electromechanical deformations, which leads to an increase in stress at the contact points.

For this purpose, a source of continuous pulsed current of a sinusoidal shape with different duration, number and frequency of pulses, the shape of the rise and fall of the amplitude is used. Periodic contraction and muscle relaxation (pulsation) affect the redistribution of curing substances. The higher the current value, the longer the duration of sufficiently strong ripples and the effectiveness of electromassage.

Due to the electromechanical effect on meat, the filtration-diffusion distribution of curing substances in meat is intensified, which accelerates the biochemical and mass transfer processes of accumulation and redistribution of curing substances in meat.

Information sources

1. Technology of meat and meat products. Ed. I.A. Rogova. - M .: Agropromizdat, 1988 .-- 576 p. (p. 262).

Claims (1)

A meat and meat massager containing a capacitor, low and high potential electrodes for influencing raw materials with electric pulses, a drive and a vacuum system, characterized in that the capacitor is made of a dielectric material, has protrusions of non-ferromagnetic material serving as low-potential electrodes, and a high-potential chain electrode is placed on the end surface capacitance and connected to the generator of low-frequency pulses through a conductive wire located inside the drive shaft in an insulating pipe, at the volume of the tank is installed with the possibility of rotation to raise the raw material due to centrifugal forces and protrusions to the upper point of the tank to ensure its fall for simultaneous mechanical impact on the raw material and the creation of electromechanical deformations in it.

Images