CN110547316B - Meat tenderization enzymolysis equipment, meat tenderization method and computer readable storage medium - Google Patents
Meat tenderization enzymolysis equipment, meat tenderization method and computer readable storage medium Download PDFInfo
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- CN110547316B CN110547316B CN201810554385.4A CN201810554385A CN110547316B CN 110547316 B CN110547316 B CN 110547316B CN 201810554385 A CN201810554385 A CN 201810554385A CN 110547316 B CN110547316 B CN 110547316B
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
- A22C9/007—Apparatus for tenderising meat, e.g. ham by beating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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Abstract
The invention provides meat tenderization enzymolysis equipment, a meat tenderization method and a computer readable storage medium, wherein the meat tenderization enzymolysis equipment comprises: the accommodating part is used for accommodating meat to be tenderized; the hammering piece is arranged opposite to the inner side panel for placing the meat material in the accommodating part and is used for hammering the meat material; and the positioning piece is matched with the hammering piece and used for determining a distribution area of the meat material on the inner side panel, and the hammering piece directionally hammers the meat material in the distribution area. Through the technical scheme of the invention, the efficiency of tenderizing the meat material by hammering can be improved, and the edible taste of the meat material is favorably improved.
Description
Technical Field
The invention relates to the technical field of cooking, in particular to meat tenderizing and enzymolysis equipment, a meat tenderizing method and a computer readable storage medium.
Background
With the improvement of the living standard of people, livestock meat materials such as beef, pork and mutton become one of main foods of people, and the requirements of people on the eating mouthfeel of meat products are increasingly improved.
In the related art, in order to improve tenderness, taste and flavor of meat products, mechanical tenderization, chemical tenderization and enzyme tenderization are generally adopted to pretreat meat materials, but the above methods and their drawbacks are specifically as follows:
(1) the mechanical tenderization method is to destroy myofibrils through rolling or massage and then to be matched with a pickling solution, so that the salt-soluble protein can be dissolved out, but the method has poor pertinence to meat materials and can cause over-tenderization or under-tenderization of the meat materials.
(2) The chemical tenderizing method mainly comprises a polyphosphate tenderizing method, an organic acid tenderizing method, a carbonate tenderizing method, a calcium salt tenderizing method and the like, and generally, a compound and protein molecules are subjected to chemical reaction to cause the destruction of a muscle network structure, expose hydrophilic groups and improve the tenderness of meat materials.
(3) The enzyme tenderization method tenderizes meat materials by degrading groups of protein molecules without damaging the structure of muscle tissues, but the enzyme tenderization method has poor hydrolysis effect on connective tissues and still may affect the eating mouthfeel of users.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art or the related art.
Therefore, the invention aims to provide meat tenderizing and enzymolysis equipment.
Another object of the present invention is to provide a meat tenderizing method.
It is another object of the present invention to provide a computer-readable storage medium.
In order to achieve the above object, according to the technical solution of the first aspect of the present invention, there is provided a meat tenderizing and enzymolysis apparatus, comprising: the accommodating part is used for accommodating meat to be tenderized; the hammering piece is arranged opposite to the inner side panel for placing the meat material in the accommodating part and is used for hammering the meat material; and the positioning piece is matched with the hammering piece and is used for determining a distribution area of the meat material on the inner side panel, and the hammering piece is used for performing hammering treatment on the meat material in the distribution area in a directional mode.
In the technical scheme, the accommodating part and the hammering piece are oppositely arranged, and the positioning piece is combined with the distribution area of the meat material on the inner side panel to directionally hammer the meat material in the distribution area, so that on one hand, the distribution area can reflect the plane area of the meat material, the hammering piece can evenly hammer the meat material, on the other hand, the distribution area can also reflect the thickness of the meat material, the hammering pressure degree can be determined by the hammering piece according to the thickness, and the pertinence and the effectiveness of hammering and tenderizing the meat material can be optimized.
Wherein, the surface of inside panel can set up anti-skidding granule to avoid the meat material to take place the offset, in addition, the surface of hammering casting die can set up protruding structure or spine structure, can further improve the effect of carrying out the machinery hammering to the meat material.
In any of the above technical solutions, preferably, the method further includes: and the tenderizing enzyme component is matched with the hammering piece for applying tenderizing enzyme to the meat material, and the tenderizing enzyme is used for carrying out enzymolysis on myofibril and/or connective tissue in the meat material.
In the technical scheme, the tenderizing enzyme component is arranged, the hammering piece is matched for setting and applying tenderizing enzyme to the meat material, so that the hammering piece can be used for carrying out targeted mechanical tenderization on the meat material and assisting in degrading protein molecules, the toughness of connective tissues can be effectively reduced, the appearance structure of the meat material is not damaged, and the tenderness and the edible mouthfeel of the meat material are improved.
In any of the above embodiments, preferably, the tenderizing enzyme assembly further comprises: an enzyme storage part for storing at least one tenderizing enzyme; and the nozzle or the spray hole is arranged at the appointed end part of the hammering piece, the appointed end part is arranged facing the inner side panel of the accommodating part and can be communicated with the enzyme storage part, and the tendering enzyme in the enzyme storage part is sprayed to the meat material through the nozzle or the spray hole.
According to the technical scheme, the enzyme storage part and the nozzles or the spray holes arranged at the designated end part of the hammering piece are arranged, so that different types of tenderizing enzymes can be added according to the types of meat, and the tenderizing enzymes are uniformly sprayed onto the meat through the nozzles or the spray holes, and the tenderness and the edible mouthfeel of the meat are further optimized.
The results of the experiments on the muscle degradation by various tendering enzymes are shown in table 1 below, and the unit is%.
TABLE 1
In any of the above technical solutions, preferably, the method further includes: and the enzyme activation component is matched with the tenderizing enzyme component and is used for adjusting the pH value and/or the temperature value of any tenderizing enzyme to be applied so as to activate the tenderizing enzyme to be applied.
In the technical scheme, the storage of the tendering enzyme generally needs to be carried out in a low-temperature environment, namely generally lower than room temperature, and in order to improve the tendering efficiency, the temperature value of the tendering enzyme generally needs to be increased to an optimal temperature, and meanwhile, the pH value is another important factor influencing the enzyme activity, so that the activity of the tendering enzyme is effectively improved by adjusting the pH value and/or the temperature value, and the tendering efficiency of meat materials is improved.
Wherein, taking papain as an example, the optimal pH value range of the activity is 5-7, the optimal temperature value range is 50-60 ℃, and the activity of the tenderizing enzyme is optimal when the pH value and the temperature value are both in the optimal range.
In any of the above technical solutions, preferably, the method further includes: the enzyme passivation component is matched with the accommodating part and used for adjusting the temperature in the accommodating part to a preset temperature when the enzymolysis time of the tendering enzyme is detected to exceed the preset time, and the tendering enzyme applied to the meat is in a passivation state at the preset temperature.
In the technical scheme, in order to avoid excessive enzymolysis of tendering enzyme on meat, the enzymolysis time of the tendering enzyme is monitored, and when the enzymolysis time of the tendering enzyme is detected to exceed the preset time, the temperature value of the tendering enzyme is adjusted to enable the tendering enzyme to enter a passivation state.
In the case of papain, the enzyme activity decreases when the temperature is higher than 80 ℃ and is inactivated when the temperature is higher than 90 ℃.
Among them, the results of experiments on the hydrolytic activity of various tenderizing enzymes for different muscle tissues are shown in the following table 2.
TABLE 2
In any of the above technical solutions, preferably, the method further includes: the pressure sensing assembly is matched with the stress part of the hammering piece and used for monitoring the hammering pressure degree information of the hammering piece in the hammering processing process.
In the technical scheme, the pressure sensing assembly is arranged by matching with the stress part of the hammering piece, the hammering pressure information can be monitored in the hammering processing process, wherein the hammering pressure information is realized based on the acting force and the counter acting force, and in the hammering processing process, the tenderization degree of the meat can be determined by the hammering pressure information, for example, the tenderization of the meat is more, the counter acting force of the hammering pressure is smaller, and the meat is not tenderized enough, so that the toughness is higher, therefore, the counter acting force of the hammering pressure is larger, namely, the tenderization degree of the meat is monitored by combining the hammering pressure information and the enzymolysis time.
In any of the above technical solutions, preferably, the method further includes: the weight sensing assembly is matched with the accommodating part and used for detecting the weight value of the meat in the accommodating part and feeding back the weight value to the tenderizing enzyme assembly so that the tenderizing enzyme assembly applies tenderizing enzyme with the weight corresponding to the proportion to the meat according to the weight value.
In the technical scheme, the weight sensing assembly is arranged by matching with the accommodating part, so that the weight change of the meat can be detected in time, the tenderizing enzyme with the weight in a corresponding proportion can be added more accurately according to the weight value, the waste of the tenderizing enzyme is reduced as much as possible, and meanwhile, the condition that the tenderizing enzyme is low due to insufficient addition amount can be effectively avoided.
In addition, the tenderizing enzyme application scheme can be further optimized by combining the distribution area and the weight value of the meat material, for example, when the thickness of the meat material is detected to be large and the weight value is detected to be large, a user can be prompted to turn over the meat material to apply tenderizing enzyme on the two sides of the meat material, or the tenderizing enzyme is sprayed to the surface of the meat material in batches during the hammering treatment.
In any of the above technical solutions, preferably, the method further includes: the flavoring component is arranged in a matching way with the accommodating part and is used for providing flavoring for the tenderized meat; and the stirring component is arranged on the inner side of the accommodating part and is used for stirring the meat material after detecting that tenderizing enzyme is applied to the meat material in the accommodating part or flavoring agent is supplied.
In this technical scheme, set up flavouring agent subassembly and stirring subassembly through the cooperation portion of holding, can add the flavouring agent to the meat material before carrying out the hammer pressure processing, hammer pressure in-process or hammer pressure processing back to the meat material, because hammer pressure processing procedure can further assist the flavouring agent infiltration in the meat material, consequently, can improve the flavor taste of meat material effectively.
In any of the above technical solutions, preferably, the method further includes: and the prompting component is connected to the hammering piece and is used for monitoring the hammering times and/or the hammering duration of the hammering piece and prompting the hammering process of the meat material of the user.
In this technical scheme, through setting up suggestion subassembly and come the monitoring hammer and press number of times and/or hammer duration, can in time and directly perceivedly indicate the user to press the process, for example, the suggestion user needs to carry out the turn-over to the meat material, perhaps the suggestion user has accomplished the process of pressing the hammer to the meat material.
In any of the above technical solutions, preferably, the positioning element includes at least one of an optical positioner, an acoustic positioner, and an image collector.
In the technical scheme, the optical positioner collects the distribution information of the meat materials based on an infrared radiation principle, the acoustic positioner collects the distribution information of the meat materials based on a sound wave reflection principle, and the image collector collects the image information of the meat materials and determines the distribution information of the meat materials by combining an image processing technology.
According to a second aspect of the present invention, there is provided a meat tenderizing method, comprising: after the distribution area of the meat material is determined, the meat material in the distribution area is directionally hammered.
In the technical scheme, the accommodating part and the hammering piece are oppositely arranged, and the positioning piece is combined with the distribution area of the meat material on the inner side panel to directionally hammer the meat material in the distribution area, so that on one hand, the distribution area can reflect the plane area of the meat material, the hammering piece can evenly hammer the meat material, on the other hand, the distribution area can also reflect the thickness of the meat material, the hammering pressure degree can be determined by the hammering piece according to the thickness, and the pertinence and the effectiveness of hammering and tenderizing the meat material can be optimized.
Wherein, the surface of inside panel can set up anti-skidding granule to avoid the meat material to take place the offset, in addition, the surface of hammering casting die can set up protruding structure or spine structure, can further improve the effect of carrying out the machinery hammering to the meat material.
In any of the above technical solutions, preferably, the method further includes: detecting the weight value of the meat material in the distribution area; determining the weight value of the tenderizing enzyme in a proportion corresponding to the weight value of the meat material; tenderizing enzyme is added to the meat material in the distribution area according to the weight value of the tenderizing enzyme.
In the technical scheme, the weight value of meat materials in the distribution area is detected; the weight value of the tenderizing enzyme in a proportion corresponding to the weight value of the meat material is determined, and the tenderizing enzyme in a proportion corresponding to the weight value is more accurately added according to the weight value, so that the waste of the tenderizing enzyme is reduced as much as possible, and meanwhile, the condition that the meat material is low in tenderizing caused by insufficient addition of the tenderizing enzyme can be effectively avoided.
In any of the above technical solutions, preferably, after determining the distribution area of the meat material, the directional hammering treatment of the meat material in the distribution area specifically includes: after the distribution area of the meat material is determined, when the meat material is directionally hammered, the information of the hammering pressure degree in the hammering processing process is monitored.
In the technical scheme, after the distribution area of the meat material is determined, when the meat material is directionally hammered, the hammer pressure information in the hammering processing process is monitored, wherein the hammer pressure information is realized based on the acting force and the reaction force, and in the hammering processing process, the tenderization degree of the meat material can be determined through the hammer pressure information, for example, the tenderization of the meat material is more, the reaction force of the hammer pressure is smaller, and the tenderization of the meat material is not enough, so that the higher the reaction force of the hammer pressure is, namely the tenderization degree of the meat material is monitored by combining the hammer pressure information and the enzymolysis time.
In any of the above technical solutions, preferably, the method further includes: the PH and/or temperature of any tenderizing enzyme to be applied is adjusted to activate the tenderizing enzyme to be applied prior to applying the tenderizing enzyme to the meat material.
In the technical scheme, the storage of the tendering enzyme generally needs to be carried out in a low-temperature environment, namely generally lower than room temperature, and in order to improve the tendering efficiency, the temperature value of the tendering enzyme generally needs to be increased to an optimal temperature, and meanwhile, the pH value is another important factor influencing the enzyme activity, so that the activity of the tendering enzyme is effectively improved by adjusting the pH value and/or the temperature value, and the tendering efficiency of meat materials is improved.
Wherein, taking papain as an example, the optimal pH value range of the activity is 5-7, the optimal temperature value range is 50-60 ℃, and the activity of the tenderizing enzyme is optimal when the pH value and the temperature value are both in the optimal range.
In any of the above technical solutions, preferably, the method further includes: and when the enzymatic hydrolysis time of tendering enzyme on the meat material is detected to exceed the preset time, carrying out passivation treatment on the tendering enzyme applied on the meat material.
In the technical scheme, in order to avoid excessive enzymolysis of tendering enzyme on meat, the enzymolysis time of the tendering enzyme is monitored, and when the enzymolysis time of the tendering enzyme is detected to exceed the preset time, the temperature value of the tendering enzyme is adjusted to enable the tendering enzyme to enter a passivation state.
In any of the above technical solutions, preferably, the method further includes: after detecting the application of tenderizing enzyme or the provision of flavoring agent to the meat material, the meat material is subjected to a stirring treatment.
According to the technical scheme, the meat material is stirred after tenderizing enzyme is applied or flavoring agents are supplied to the meat material, the flavoring agents can be applied to the meat material before the meat material is subjected to hammering treatment, in the hammering treatment process or after the meat material is subjected to hammering treatment, and the hammering treatment process can further assist the flavoring agents to permeate into the meat material, so that the flavor and taste of the meat material can be effectively improved.
In any of the above technical solutions, preferably, the method further includes: and monitoring the hammering times and/or hammering duration of the meat material, and prompting the user of the hammering progress of the meat material.
In the technical scheme, the hammering frequency and/or the hammering duration of the meat material are monitored, so that a user can be prompted to perform hammering process timely and intuitively, for example, the user is prompted to turn over the meat material or is prompted to finish the hammering processing process of the meat material.
According to an aspect of the third aspect of the present invention, there is provided a computer readable storage medium comprising a memory, a processor and a computer program stored on the memory and executable on the processor, the processor implementing the steps of the meat tenderizing method as defined in any one of the above aspects when the computer program is executed by the processor.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 shows a schematic block diagram of a meat tenderizing enzymatic apparatus according to one embodiment of the present invention;
FIG. 2 is a schematic view showing a sectional structure of a meat tenderizing enzymatic hydrolysis apparatus according to another embodiment of the present invention;
FIG. 3 shows a schematic flow diagram of a meat tenderization method according to one embodiment of the present invention;
fig. 4 shows a schematic flow diagram of a meat tenderization method according to another embodiment of the present invention.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.
The first embodiment is as follows:
FIG. 1 shows a schematic block diagram of a meat tenderizing enzymatic hydrolysis apparatus according to one embodiment of the present invention.
As shown in fig. 1, a meat tenderizing enzymatic hydrolysis apparatus 100 according to an embodiment of the present invention includes: a containing part 102 for placing meat 200 to be tenderized; a hammering piece 104 which is arranged opposite to the inner side panel for placing the meat material 200 in the containing part 102 and is used for hammering the meat material 200; a positioning member 106, disposed in cooperation with the hammering member 104, for defining a distribution area of the meat material 200 on the inner panel, the hammering member 104 being oriented to hammer the meat material 200 within the distribution area.
In this technical solution, by arranging the accommodating part 102 and the hammering piece 104 oppositely and combining the positioning piece 106 to perform directional hammering processing on the meat material 200 in the distribution area of the meat material 200 on the inner panel, on one hand, the distribution area can reflect the plane area of the meat material 200 and determine the plane size L, so that the hammering piece 104 can perform balanced hammering on the meat material 200, on the other hand, the distribution area can also reflect the thickness T of the meat material 200, so that the hammering degree is determined by the hammering piece 104 according to the thickness, and the pertinence and effectiveness of the hammering tenderization of the meat material 200 can be optimized.
The surface of the inner side panel can be provided with anti-skid particles to avoid the meat material 200 from being displaced, and in addition, the surface of the hammering piece 104 can be provided with a convex structure or a spine structure 114, so that the effect of mechanically hammering the meat material 200 can be further improved.
In addition, the hammering member 104 and the positioning member 106 are both disposed on the lower surface plate of the upper cover 116, the lower surface plate is opposite to the inner side panel of the accommodating portion 102, the upper cover 116 and the accommodating portion 102 are connected by a connecting member 118, and the connecting member 118 may be a hinge, a screw, or a limiting mechanism.
In any of the above technical solutions, preferably, the method further includes: a tenderizing enzyme assembly, disposed in conjunction with the hammer 104, for applying tenderizing enzymes to the meat material 200 for enzymatically hydrolyzing myofibrils and/or connective tissue in the meat material 200.
In the technical scheme, the tenderizing enzyme component is arranged, the arrangement of the hammering piece 104 is matched, and the tenderizing enzyme is applied to the meat material 200, so that the hammering piece 104 can be used for carrying out targeted mechanical tenderization on the meat material 200 and assisting in degrading protein molecules, the toughness of connective tissues can be effectively reduced, the shape and structure of the meat material 200 are not damaged, and the tenderness and the edible mouthfeel of the meat material 200 are improved.
In any of the above embodiments, preferably, the tenderizing enzyme assembly further comprises: an enzyme storage part for storing at least one tenderizing enzyme; and a nozzle or nozzle hole 108 provided at a predetermined end portion of the hammer 104, the predetermined end portion being provided to face the inner panel of the accommodating portion 102 and being capable of communicating with the enzyme storage portion, and the tenderizing enzyme in the enzyme storage portion being sprayed to the meat material 200 in the accommodating portion 102 through the nozzle or nozzle hole 108.
In the technical scheme, by arranging the enzyme storage part and the nozzle or the spray hole 108 arranged at the appointed end part of the hammering piece 104, different types of tenderizing enzymes can be added according to the types of the meat materials 200, and the tenderizing enzymes are uniformly sprayed on the meat materials 200 through the nozzle or the spray hole 108, so that the tenderness and the eating mouthfeel of the meat materials 200 are further optimized.
In any of the above technical solutions, preferably, the method further includes: and the enzyme activation component is matched with the tenderizing enzyme component and is used for adjusting the pH value and/or the temperature value of any tenderizing enzyme to be applied so as to activate the tenderizing enzyme to be applied.
In the technical scheme, the storage of the tenderizing enzyme generally needs to be carried out in a low-temperature environment, namely generally lower than the room temperature, and in order to improve the tenderizing efficiency, the temperature value of the tenderizing enzyme generally needs to be increased to the optimal temperature, and meanwhile, the pH value is another important factor influencing the enzyme activity, so that the activity of the tenderizing enzyme is effectively improved by adjusting the pH value and/or the temperature value, and the tenderizing efficiency of the meat material 200 is improved.
Wherein, taking papain as an example, the storage temperature value is 5-8 ℃, the optimal activity PH value is 5-7, the optimal temperature value is 50-60 ℃, and the activity of the tenderizing enzyme is optimal when the PH value and the temperature value are both in the optimal range.
In addition, in order to further optimize the activating effect of the tenderizing enzyme, humidity adjustment may be performed for various tenderizing enzymes.
In any of the above technical solutions, preferably, the method further includes: the enzyme passivation component 110 is arranged in cooperation with the accommodating part 102, and is used for adjusting the temperature in the accommodating part 102 to a preset temperature when the enzymatic hydrolysis duration of the tenderizing enzyme is detected to exceed a preset duration, and the tenderizing enzyme applied to the meat material 200 is in a passivation state at the preset temperature.
In the technical scheme, in order to avoid excessive enzymolysis of the tenderizing enzyme on the meat material 200, the enzymolysis time of the tenderizing enzyme is monitored, and when the enzymolysis time of the tenderizing enzyme is detected to exceed the preset time, the temperature value of the tenderizing enzyme is adjusted to enable the tenderizing enzyme to enter a passivation state.
In the case of papain, the enzyme activity decreases when the temperature is higher than 80 ℃ and is inactivated when the temperature is higher than 90 ℃.
In any of the above technical solutions, preferably, the method further includes: the pressure sensing assembly 112, in cooperation with the arrangement of the force receiving portion of the hammer press 104, is used to monitor information on the degree of hammering pressure of the hammer press 104 during the hammering process.
In the technical scheme, the pressure sensing assembly 112 is arranged by matching with the stress part of the hammering piece 104, so that the hammering pressure information can be monitored in the hammering processing process, wherein the hammering pressure information is realized based on the acting force and the reaction force, and the tenderization degree of the meat material 200 can be determined by the hammering pressure information in the hammering processing process, for example, the tenderization of the meat material 200 is more, the reaction force of the hammering pressure is smaller, and the tenderization of the meat material 200 is higher when the meat material is not tenderized enough, so that the reaction force of the hammering pressure is larger, namely the tenderization degree of the meat material 200 is monitored by combining the hammering pressure information and the enzymolysis time length.
In any of the above technical solutions, preferably, the method further includes: the weight sensing assembly is matched with the accommodating part 102 and used for detecting the weight value of the meat material 200 in the accommodating part 102 and feeding back the weight value to the tenderizing enzyme assembly so that the tenderizing enzyme assembly can apply tenderizing enzyme with the weight in a corresponding proportion to the meat material 200 according to the weight value.
In the technical scheme, the weight sensing assembly is arranged in cooperation with the accommodating part 102, so that the weight change of the meat material 200 can be detected in time, the tenderizing enzyme with the weight in a corresponding proportion is more accurately added according to the weight value, the waste of the tenderizing enzyme is reduced as much as possible, and meanwhile, the condition that the meat material 200 is low in tenderness due to insufficient addition of the tenderizing enzyme can be effectively avoided.
In addition, the tenderizing enzyme application scheme can be further optimized by combining the distribution area and the weight value of the meat material 200, for example, when the thickness of the meat material 200 is detected to be large and the weight value is detected to be large, the user can be prompted to turn over the meat material 200 to apply the tenderizing enzyme on both sides of the meat material 200, or the tenderizing enzyme can be sprayed on the surface of the meat material 200 in batches during the hammering process.
In any of the above technical solutions, preferably, the method further includes: a flavoring component disposed in cooperation with the receptacle 102 for providing flavoring to the tenderized meat material 200; and a stirring component 120 which is arranged inside the accommodating part 102 and is used for stirring the meat material 200 after detecting that the tenderizing enzyme is applied or the flavoring agent is supplied to the meat material 200 in the accommodating part 102.
In this technical scheme, through cooperation portion 102 sets up flavouring subassembly and stirring subassembly 120, can add the flavouring agent to meat material 200 before hammering the processing, hammer the processing in-process or hammer the processing back, because the hammering processing procedure can further assist the flavouring agent to permeate in meat material 200, consequently, can improve the flavor taste of meat material 200 effectively.
In any of the above technical solutions, preferably, the method further includes: and the prompting component is connected to the hammering piece 104 and used for monitoring the hammering times and/or the hammering duration of the hammering piece 104 and prompting the user of the hammering progress of the meat material 200.
In the technical scheme, the hammering times and/or the hammering duration are monitored by setting the prompting component, so that a user can be prompted to perform hammering process timely and intuitively, for example, the user is prompted to turn over the meat material 200, or the user is prompted to finish the hammering processing process of the meat material 200.
In any of the above solutions, preferably, the positioning component 106 includes at least one of an optical positioner, an acoustic positioner, and an image collector.
In the technical scheme, the optical positioner collects the distribution information of the meat material 200 based on an infrared radiation principle, the acoustic positioner collects the distribution information of the meat material 200 based on a sound wave reflection principle, and the image collector collects the image information of the meat material 200 and determines the distribution information of the meat material 200 by combining an image processing technology.
Example two:
fig. 2 is a schematic view showing a sectional structure of a meat tenderizing enzymatic hydrolysis apparatus 100 according to another embodiment of the present invention.
As shown in fig. 2, the meat tenderizing and enzymolysis device 100 shown in fig. 1 further includes: and a stirring component 120 which is arranged inside the accommodating part 102 and is used for stirring the meat material 200 after detecting that the tenderizing enzyme is applied or the flavoring agent is supplied to the meat material 200 in the accommodating part 102.
It is particularly noted that the stirring assembly 120 may be configured to be telescopic, such that when the meat material 200 is detected as the whole meat material 200 shown in fig. 1, the stirring assembly 120 is retracted inside the hammering member 104, and when the meat material 200 is detected as the bulk meat material 200 shown in fig. 2, the stirring assembly 120 is extended out of the hammering member 104 to stir the meat material 200, the tenderizing enzyme and the flavoring agent in the containing portion 102.
Example three:
fig. 3 shows a schematic flow diagram of a meat tenderization method according to one embodiment of the present invention.
As shown in fig. 3, a meat tenderizing method according to an embodiment of the present invention includes: step S302, after the distribution area of the meat material is determined, the meat material in the distribution area is subjected to directional hammering treatment.
In the technical scheme, the accommodating part and the hammering piece are oppositely arranged, and the positioning piece is combined with the distribution area of the meat material on the inner side panel to directionally hammer the meat material in the distribution area, so that on one hand, the distribution area can reflect the plane area of the meat material, the hammering piece can evenly hammer the meat material, on the other hand, the distribution area can also reflect the thickness of the meat material, the hammering pressure degree can be determined by the hammering piece according to the thickness, and the pertinence and the effectiveness of hammering and tenderizing the meat material can be optimized.
Wherein, the surface of inside panel can set up anti-skidding granule to avoid the meat material to take place the offset, in addition, the surface of hammering casting die can set up protruding structure or spine structure, can further improve the effect of carrying out the machinery hammering to the meat material.
In any of the above technical solutions, preferably, the method further includes: detecting the weight value of the meat material in the distribution area; determining the weight value of the tenderizing enzyme in a proportion corresponding to the weight value of the meat material; tenderizing enzyme is added to the meat material in the distribution area according to the weight value of the tenderizing enzyme.
In the technical scheme, the weight value of meat materials in the distribution area is detected; the weight value of the tenderizing enzyme in a proportion corresponding to the weight value of the meat material is determined, and the tenderizing enzyme in a proportion corresponding to the weight value is more accurately added according to the weight value, so that the waste of the tenderizing enzyme is reduced as much as possible, and meanwhile, the condition that the meat material is low in tenderizing caused by insufficient addition of the tenderizing enzyme can be effectively avoided.
In any of the above technical solutions, preferably, after determining the distribution area of the meat material, the directional hammering treatment of the meat material in the distribution area specifically includes: after the distribution area of the meat material is determined, when the meat material is directionally hammered, the information of the hammering pressure degree in the hammering processing process is monitored.
In the technical scheme, after the distribution area of the meat material is determined, when the meat material is directionally hammered, the hammer pressure information in the hammering processing process is monitored, wherein the hammer pressure information is realized based on the acting force and the reaction force, and in the hammering processing process, the tenderization degree of the meat material can be determined through the hammer pressure information, for example, the tenderization of the meat material is more, the reaction force of the hammer pressure is smaller, and the tenderization of the meat material is not enough, so that the higher the reaction force of the hammer pressure is, namely the tenderization degree of the meat material is monitored by combining the hammer pressure information and the enzymolysis time.
In any of the above technical solutions, preferably, the method further includes: the PH and/or temperature of any tenderizing enzyme to be applied is adjusted to activate the tenderizing enzyme to be applied prior to applying the tenderizing enzyme to the meat material.
In the technical scheme, the storage of the tendering enzyme generally needs to be carried out in a low-temperature environment, namely generally lower than room temperature, and in order to improve the tendering efficiency, the temperature value of the tendering enzyme generally needs to be increased to an optimal temperature, and meanwhile, the pH value is another important factor influencing the enzyme activity, so that the activity of the tendering enzyme is effectively improved by adjusting the pH value and/or the temperature value, and the tendering efficiency of meat materials is improved.
Wherein, taking papain as an example, the optimal pH value range of the activity is 5-7, the optimal temperature value range is 50-60 ℃, and the activity of the tenderizing enzyme is optimal when the pH value and the temperature value are both in the optimal range.
In any of the above technical solutions, preferably, the method further includes: and when the enzymatic hydrolysis time of tendering enzyme on the meat material is detected to exceed the preset time, carrying out passivation treatment on the tendering enzyme applied on the meat material.
In the technical scheme, in order to avoid excessive enzymolysis of tendering enzyme on meat, the enzymolysis time of the tendering enzyme is monitored, and when the enzymolysis time of the tendering enzyme is detected to exceed the preset time, the temperature value of the tendering enzyme is adjusted to enable the tendering enzyme to enter a passivation state.
In any of the above technical solutions, preferably, the method further includes: after detecting the application of tenderizing enzyme or the provision of flavoring agent to the meat material, the meat material is subjected to a stirring treatment.
According to the technical scheme, the meat material is stirred after tenderizing enzyme is applied or flavoring agents are supplied to the meat material, the flavoring agents can be applied to the meat material before the meat material is subjected to hammering treatment, in the hammering treatment process or after the meat material is subjected to hammering treatment, and the hammering treatment process can further assist the flavoring agents to permeate into the meat material, so that the flavor and taste of the meat material can be effectively improved.
In any of the above technical solutions, preferably, the method further includes: and monitoring the hammering times and/or hammering duration of the meat material, and prompting the user of the hammering progress of the meat material.
In the technical scheme, the hammering frequency and/or the hammering duration of the meat material are monitored, so that a user can be prompted to perform hammering process timely and intuitively, for example, the user is prompted to turn over the meat material or is prompted to finish the hammering processing process of the meat material.
Example four:
fig. 4 shows a schematic flow diagram of a meat tenderization method according to another embodiment of the present invention.
As shown in fig. 4, a meat tenderizing method according to another embodiment of the present invention includes: step S402, identifying the weight value and the category information of the meat material needing tenderization; step S404, applying tenderizing enzyme to the meat material in the containing part and stirring; step S406, after the tenderization is determined to be completed, carrying out passivation treatment on tenderizing enzyme; step S408, the meat materials in the distribution area are directionally hammered.
Example five:
the meat tenderization process according to embodiments of the present invention further includes:
(1) and (3) switching on a power supply of the meat tenderizing and enzymolysis equipment, and sending a starting instruction after the meat is placed on the bottom surface of the meat tenderizing and enzymolysis equipment.
(2) The locator for meat detection scans and positions the position of meat, and the scanning and positioning functions can be realized by an optical system (such as camera photographing identification and positioning, light reflection positioning and the like), an acoustic system (such as ultrasonic emission positioning and the like), a sensor system (such as the meat changes parameters of capacitance, resistance and the like of an area covered by the meat, and the capacitance or resistance sensor converts signals into analog graphs so as to know the shape of the meat) and the like.
(3) After the meat scanning and positioning are completed, the hammer head control system can control the hammer head (an embodiment of the hammering piece) to hammer the meat.
(4) During the process of hammering the meat material by the hammering piece, the force of the hammering piece is monitored and feedback-controlled by the pressure sensing assembly at any time. Pressure sensing components may include, but are not limited to, pressure sensors, capacitive sensors, resistive sensors, and the like.
(5) Before the meat tenderizing and enzymolysis equipment beats the meat, the maximum beating strength of the meat tenderizing and enzymolysis equipment is preset to be F0. The mutual acting force generated when the hammer head presses the meat material is F1, when F1 is F0, the hammer head stops moving downwards and returns to the original position, and then the next beating is carried out. Assuming that the maximum pressure that the hammer head can withstand is F3, therefore, F0< F3 and F1< F3 are required. When the meat tenderizing and enzymolysis equipment detects that F1 is larger than or equal to F3, immediately taking protective measures (such as stopping the downward movement of a hammer, directly cutting off the power supply of the whole machine and the like).
(6) After the meat tenderization enzymolysis equipment finishes beating one side of the meat, the meat tenderization enzymolysis equipment can give out a prompt sound, and a consumer turns over the meat and beats in a new round.
(7) Before the meat tenderization enzymolysis equipment beats the meat, the meat can be coated with a flavoring agent, so that the permeation of the flavoring agent can be promoted in the beating and tenderization process, and the pickling and flavoring process is accelerated. It is also possible to design the flavour assembly in the front section of the hammer head so that the flavour is released a little from the flavour assembly per hammer stroke.
Wherein, the tup can be designed to the non-smooth surface, like protruding muscle face (parallel protruding muscle and rhombus protruding muscle etc.), hump convex surface, post type convex surface, toper convex surface etc. in order to increase coefficient of friction and beat the effect.
In addition, the hammerhead material can be made of non-stainless steel materials, such as cast iron, bamboo, wood, ceramic materials and the like, so as to comply with the consumption concept of returning to nature.
Finally, the front end of the hammer head can be designed with a puncture structure, such as a needle structure and a conical structure, so that the meat tenderizer can be beaten, the meat tenderizer can be punctured, and the pickling of the flavoring agent can be promoted. If the puncture structure is designed to be telescopic, meat can be prevented from being stuck on the puncture needle.
Example six:
the meat tenderization process according to embodiments of the present invention further includes:
(1) the inner region of the enzyme storage part stores different meat tenderases, such as papain, bromelain, ficin, subtilisin, aspergillus, and Rhizopus protease, etc. The optimal storage temperature and humidity of different proteins are different, and the temperature and humidity of different enzyme storage chambers need to be independently and accurately controlled by an active enzyme storage temperature and humidity controller. Generally, enzymes need to be stored in a low temperature and low humidity environment (e.g., papain is stored at 5 ℃ to 8 ℃).
(2) When the meat tenderizing and enzymolysis equipment is powered on, the meat in the material storage device is firstly identified, the meat tenderizing and enzymolysis equipment automatically judges which kind of meat is the meat to be tenderized, and then the meat tenderizing and enzymolysis equipment determines which kind of enzyme is suitable for tenderizing the meat of the kind through the identified meat kind. The meat tenderizing and enzymolysis equipment can weigh the transferred materials, and the weighing method may include a direct weighing method (measuring the weight change of the containing part), a difference method (i.e. the weight of the added materials W is the total weight of the materials before the addition W-the total weight of the materials after the addition W), a calculation method (the weight of the added materials is calculated by the meat conveying time, the conveying speed and the meat density), and the like.
(3) After sorting the tenderizing enzyme of the appropriate type (corresponding to the type of meat to be tenderized) and appropriate weight (corresponding to the weight of the meat to be tenderized), the tenderizing enzyme is fed into the enzyme mixer through a communicating device. Since the storage temperature of the tenderizing enzyme is generally low, and the optimum activity temperature of the tenderizing enzyme is generally room temperature or higher (e.g. the optimum temperature of papain is 50-60 ℃), it is necessary to slowly raise the temperature to the optimum temperature of the tenderizing enzyme to slowly wake up the activity of the tenderizing enzyme.
(4) The mixed enzyme which is well mixed and has the temperature reaching the optimal activity temperature of the tenderizing enzyme enters an enzyme hydrolysis device through a communicating device, is mixed with meat materials to be tenderized and tenderized, and the meat can be stirred in the tenderizing process in the modes of mechanical stirring, electromagnetic stirring, airflow stirring and the like.
(5) The tenderized meat enters the enzyme inactivation component through the communication device, and the tenderizing enzyme is inactivated or put out a fire, so that the meat is prevented from being excessively tenderized. If the tenderizing enzyme is not timely extinguished or inactivated, if the tenderized meat is not timely cooked by the consumer, the meat continues to be tenderized and hydrolyzed under the action of the tenderizing enzyme, an over-tenderizing phenomenon may occur, and the cooked meat may not be chewy.
(6) The meat material enters the collecting device through the communicating device, and the tenderized meat material is used for further cooking.
Example seven:
a computer-readable storage medium according to an embodiment of the present invention includes a memory, a processor, and a computer program stored on the memory and executable on the processor, the processor when executing the computer program implementing the steps of the meat tenderizing method according to any one of the above-mentioned embodiments: after the distribution area of the meat material is determined, the meat material in the distribution area is directionally hammered.
In the technical scheme, the accommodating part and the hammering piece are oppositely arranged, and the positioning piece is combined with the distribution area of the meat material on the inner side panel to directionally hammer the meat material in the distribution area, so that on one hand, the distribution area can reflect the plane area of the meat material, the hammering piece can evenly hammer the meat material, on the other hand, the distribution area can also reflect the thickness of the meat material, the hammering pressure degree can be determined by the hammering piece according to the thickness, and the pertinence and the effectiveness of hammering and tenderizing the meat material can be optimized.
Wherein, the surface of inside panel can set up anti-skidding granule to avoid the meat material to take place the offset, in addition, the surface of hammering casting die can set up protruding structure or spine structure, can further improve the effect of carrying out the machinery hammering to the meat material.
In any of the above technical solutions, preferably, the method further includes: detecting the weight value of the meat material in the distribution area; determining the weight value of the tenderizing enzyme in a proportion corresponding to the weight value of the meat material; tenderizing enzyme is added to the meat material in the distribution area according to the weight value of the tenderizing enzyme.
In the technical scheme, the weight value of meat materials in the distribution area is detected; the weight value of the tenderizing enzyme in a proportion corresponding to the weight value of the meat material is determined, and the tenderizing enzyme in a proportion corresponding to the weight value is more accurately added according to the weight value, so that the waste of the tenderizing enzyme is reduced as much as possible, and meanwhile, the condition that the meat material is low in tenderizing caused by insufficient addition of the tenderizing enzyme can be effectively avoided.
In any of the above technical solutions, preferably, after determining the distribution area of the meat material, the directional hammering treatment of the meat material in the distribution area specifically includes: after the distribution area of the meat material is determined, when the meat material is directionally hammered, the information of the hammering pressure degree in the hammering processing process is monitored.
In the technical scheme, after the distribution area of the meat material is determined, when the meat material is directionally hammered, the hammer pressure information in the hammering processing process is monitored, wherein the hammer pressure information is realized based on the acting force and the reaction force, and in the hammering processing process, the tenderization degree of the meat material can be determined through the hammer pressure information, for example, the tenderization of the meat material is more, the reaction force of the hammer pressure is smaller, and the tenderization of the meat material is not enough, so that the higher the reaction force of the hammer pressure is, namely the tenderization degree of the meat material is monitored by combining the hammer pressure information and the enzymolysis time.
In any of the above technical solutions, preferably, the method further includes: the PH and/or temperature of any tenderizing enzyme to be applied is adjusted to activate the tenderizing enzyme to be applied prior to applying the tenderizing enzyme to the meat material.
In the technical scheme, the storage of the tendering enzyme generally needs to be carried out in a low-temperature environment, namely generally lower than room temperature, and in order to improve the tendering efficiency, the temperature value of the tendering enzyme generally needs to be increased to an optimal temperature, and meanwhile, the pH value is another important factor influencing the enzyme activity, so that the activity of the tendering enzyme is effectively improved by adjusting the pH value and/or the temperature value, and the tendering efficiency of meat materials is improved.
Wherein, taking papain as an example, the optimal pH value range of the activity is 5-7, the optimal temperature value range is 50-60 ℃, and the activity of the tenderizing enzyme is optimal when the pH value and the temperature value are both in the optimal range.
In any of the above technical solutions, preferably, the method further includes: and when the enzymatic hydrolysis time of tendering enzyme on the meat material is detected to exceed the preset time, carrying out passivation treatment on the tendering enzyme applied on the meat material.
In the technical scheme, in order to avoid excessive enzymolysis of tendering enzyme on meat, the enzymolysis time of the tendering enzyme is monitored, and when the enzymolysis time of the tendering enzyme is detected to exceed the preset time, the temperature value of the tendering enzyme is adjusted to enable the tendering enzyme to enter a passivation state.
In any of the above technical solutions, preferably, the method further includes: after detecting the application of tenderizing enzyme or the provision of flavoring agent to the meat material, the meat material is subjected to a stirring treatment.
According to the technical scheme, the meat material is stirred after tenderizing enzyme is applied or flavoring agents are supplied to the meat material, the flavoring agents can be applied to the meat material before the meat material is subjected to hammering treatment, in the hammering treatment process or after the meat material is subjected to hammering treatment, and the hammering treatment process can further assist the flavoring agents to permeate into the meat material, so that the flavor and taste of the meat material can be effectively improved.
In any of the above technical solutions, preferably, the method further includes: and monitoring the hammering times and/or hammering duration of the meat material, and prompting the user of the hammering progress of the meat material.
In the technical scheme, the hammering frequency and/or the hammering duration of the meat material are monitored, so that a user can be prompted to perform hammering process timely and intuitively, for example, the user is prompted to turn over the meat material or is prompted to finish the hammering processing process of the meat material.
The technical scheme of the invention is described in detail above with reference to the accompanying drawings, and in consideration of the technical defects of meat tenderization proposed in the related art, the invention provides a meat tenderization enzymolysis device, a meat tenderization method and a computer readable storage medium, wherein a containing part and a hammering piece are oppositely arranged, and a positioning piece is combined to carry out directional hammering treatment on meat in a distribution area on an inner side panel of the meat, on one hand, the distribution area can reflect the plane area of the meat, so that the hammering piece can evenly hammer the meat, on the other hand, the distribution area can reflect the thickness of the meat, further, the hammering degree can be determined by the hammering piece according to the thickness, and further, the pertinence and effectiveness of the hammering and tenderization of the meat can be optimized.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (16)
1. A meat tenderization enzymolysis equipment which is characterized by comprising:
the accommodating part is used for accommodating meat to be tenderized;
the hammering piece is arranged opposite to the inner side panel used for placing the meat material in the accommodating part and is used for hammering the meat material;
the positioning piece is arranged in cooperation with the hammering piece and used for determining a distribution area of the meat material on the inner side panel, and the hammering piece is used for directionally hammering the meat material in the distribution area;
the tenderizing enzyme component is matched with the hammering piece and is used for applying tenderizing enzyme to the meat material, and the tenderizing enzyme is used for carrying out enzymolysis on myofibril and/or connective tissue in the meat material;
and the enzyme activation component is matched with the tenderizing enzyme component and is used for adjusting the pH value and/or the temperature value of any tenderizing enzyme to be applied so as to activate the tenderizing enzyme to be applied.
2. The meat tenderizing enzymatic apparatus of claim 1 wherein the tenderizing enzyme assembly further comprises:
an enzyme storage part for storing at least one tenderizing enzyme;
and the nozzle or the spray hole is arranged at the appointed end part of the hammering piece, the appointed end part is arranged facing the inner side panel of the accommodating part and can be communicated with the enzyme storage part, and the tenderizing enzyme in the enzyme storage part is sprayed to the meat material through the nozzle or the spray hole.
3. The meat tenderizing and enzymatic hydrolysis apparatus of claim 1 further comprising:
the enzyme passivation subassembly cooperates the portion of holding sets up for detect when the enzymolysis of tenderizing enzyme is long to be exceeded when predetermineeing time length, will temperature regulation to the preset temperature in the portion of holding, tenderizing enzyme that applys on the meat material is in be in the passivation state under the preset temperature.
4. The meat tenderizing and enzymatic hydrolysis apparatus of any one of claims 1 to 3 further comprising:
and the pressure sensing assembly is matched with the stress part of the hammering piece and is used for monitoring the hammering pressure degree information of the hammering piece in the hammering processing process.
5. The meat tenderizing and enzymatic hydrolysis apparatus of any one of claims 1 to 3 further comprising:
and the weight sensing component is matched with the accommodating part and used for detecting the weight value of the meat in the accommodating part and feeding back the weight value to the tenderizing enzyme component so that the tenderizing enzyme component applies tenderizing enzyme with corresponding weight proportion to the meat according to the weight value.
6. The meat tenderizing and enzymatic hydrolysis apparatus of any one of claims 1 to 3 further comprising:
the flavoring component is matched with the containing part and is used for providing flavoring for the tenderized meat;
and the stirring component is arranged on the inner side of the accommodating part and is used for stirring the meat material after detecting that the tenderizing enzyme is applied to the meat material in the accommodating part or the flavoring agent is supplied.
7. The meat tenderizing and enzymatic hydrolysis apparatus of any one of claims 1 to 3 further comprising:
and the prompting component is connected to the hammering piece and is used for monitoring the hammering times and/or the hammering duration of the hammering piece and prompting a user of the hammering process of the meat material.
8. The meat material tenderizing and enzymatic hydrolysis apparatus of any one of claims 1 to 3,
the positioning piece comprises at least one of an optical positioner, an acoustic positioner and an image collector.
9. A meat tenderizing method applied to the meat tenderizing enzymolysis equipment as claimed in any one of claims 1 to 8, characterized in that the meat tenderizing method comprises:
after the distribution area of the meat material is determined, the meat material in the distribution area is directionally hammered.
10. The meat tenderizing method of claim 9, further comprising:
detecting a weight value of the meat material in the distribution area;
determining a weight value of tenderizing enzyme in a proportion corresponding to the weight value of the meat material;
adding the tenderizing enzyme to the meat material within the distribution region based on the weight value of the tenderizing enzyme.
11. The meat tenderizing method as claimed in claim 10, characterized in that after the distribution area of the meat is determined, the directional hammering treatment of the meat in the distribution area specifically comprises:
and after the distribution area of the meat material is determined, monitoring the hammering pressure degree information in the hammering processing process when the hammering processing is directionally carried out on the meat material.
12. The meat tenderizing method of claim 11, further comprising:
adjusting the pH and/or temperature of any of the tenderizing enzymes to be applied to activate the tenderizing enzyme to be applied prior to applying the tenderizing enzyme to the meat material.
13. The meat tenderizing method as recited in any one of claims 10 to 12, characterized by further comprising:
and when the enzymatic hydrolysis time of the tenderizing enzyme on the meat material is detected to exceed the preset time, carrying out passivation treatment on the tenderizing enzyme applied on the meat material.
14. The meat tenderizing method as recited in any one of claims 10 to 12, characterized by further comprising:
after detecting the tenderizing enzyme or flavoring agent being applied to the meat material, subjecting the meat material to a stirring process.
15. The meat tenderizing method of claim 14, further comprising:
and monitoring the hammering times and/or hammering duration of the meat material, and prompting a user of the hammering progress of the meat material.
16. A computer-readable storage medium provided with a memory, a processor, and a computer program stored on the memory and executable on the processor,
the processor when executing the computer program carries out the steps of a method of tenderizing meat as claimed in any one of claims 9 to 15.
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