JPH0316098B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a pickling liquid injection injector for injecting pickling liquid into a raw meat mass of processed meat products such as ham.

Configuration of the prior art and its problems For example, in the processing process of ham, pickling liquid is injected into the raw meat meat before it is salted in a salting tank, so-called pickling liquid injection. Injectors are commonly used. The purpose of this is to shorten the salting period of the raw meat and to enhance the coloring effect and preservability of the raw meat.

Typically, a pickle liquid injection injector has a number of pickle liquid injection needles, which injection needles are located above the green meat feed conveyor. The raw meat is intermittently fed along the raw meat feed conveyor to the position of the injection needle. Each time the raw meat is sent, the injection needle moves down toward the raw meat, and the pickling liquid is supplied to the injection needle. Therefore, the pickling liquid can be injected into the raw meat by piercing the injection needle into the raw meat. The injection needle descends at a predetermined speed, and its tip passes through the upper and middle layers of the raw meat, penetrates into the lower layer of the raw meat, and reaches the deepest piercing point. Therefore, the pickling liquid is injected into and permeates into the upper layer, middle layer, and lower layer of the raw material meat. Thereafter, the injection needle is raised at a predetermined speed and extracted from the raw meat mass.

By the way, in this type of pickling liquid injection injector, the most important thing is the penetration state of the pickling liquid into the entire raw material meat. It is required that the pickling liquid is injected into the upper layer, middle layer and lower layer of the raw meat and permeates the entire raw meat.
Furthermore, the degree of penetration of the pickling liquid into the raw material meat mass per unit size is also important. It is required to increase the permeability of the pickling liquid depending on the type of processed meat product and the quality of the raw meat mass. In some cases, it may be required to reduce the permeability of the pickling solution.

In order to increase the degree of penetration of the pickling liquid into the raw material green meat per unit size, the injection needle may be lowered and raised at a low speed when piercing the raw material green meat with the injection needle. When the injection needle is lowered and raised at a low speed, the time that the injection needle sticks into the raw material meat can be increased, and the penetration rate of the pickling liquid into the raw material meat per unit size can be increased. Conversely,
In order to reduce the penetration of the pickling liquid into the raw material meat per unit size, the injection needle may be lowered and raised at high speed.

However, for example, when increasing the permeability of the pickling liquid into the raw material green meat per unit size, conventionally there was a problem with the penetration of the pickling liquid in the lower layer of the raw meat meat, and the pickling liquid was applied uniformly to the entire raw material green meat. could not be penetrated. Regarding the upper and middle layers of the raw meat, when the tip of the injection needle passes through the upper and middle layers of the raw meat, the pickling liquid is injected into and penetrates into the upper and middle layers of the raw meat. Therefore, lowering and raising the injection needle at a slow speed can change and increase the penetration of the pickling liquid. On the other hand, regarding the lower layer of the raw meat, when the tip of the injection needle penetrates into the lower layer of the raw meat and reaches the deepest piercing point, the pickling liquid is only injected into the lower layer of the raw meat. The injection needle then continues to rise. Therefore, even if the injection needle is lowered and raised at a low speed, the degree of penetration of the pickling liquid in the lower layer of the raw material meat remains unchanged. Therefore, the permeability of the pickling liquid in the upper layer and middle layer of the raw meat is only increased, but it is not possible to increase the permeability of the pickling liquid in the lower layer of the raw meat. Therefore, it was not possible to uniformly infiltrate the entire raw material meat with the pickling liquid.

Similarly, when reducing the penetration of the pickling liquid into the raw material meat per unit size, even if the injection needle is lowered and raised at high speed, the penetration of the pickling liquid into the upper and middle layers of the raw material meat will decrease. It only changes and decreases, and the penetration degree of the pickling liquid in the lower layer of the raw material meat remains unchanged and does not decrease. Therefore, the pickling liquid cannot be uniformly permeated throughout the raw material meat.

Purpose of the Invention Therefore, the present invention has been made with the aim of solving the above-mentioned conventional problems and allowing the pickling liquid to uniformly permeate the entire raw meat mass.

Structure of the Invention The present invention includes a control device incorporating a control sequence that temporarily stops the injection needle at the deepest point of the injection needle, and an adjustment mechanism that can adjust the injection needle stop time of the control sequence. It is characterized by:

Description of examples Examples of the present invention will be described below.

In FIG. 1, this injector has a number of pickling liquid injection needles 1. The injection needle 1 is for injecting pickling liquid into the raw green meat, and is arranged above the raw meat green feeding conveyor 2.
It extends vertically and is attached to the pickling liquid injection head 3. As shown in FIGS. 2 and 3, the injection needle 1 consists of a cylindrical hollow pipe 4 and a pointed end 5, and the pointed end 5 is welded or press-fitted to the open end of the hollow pipe 4 to seal it. .
In the vicinity of the tip 5, a plurality of pickling liquid ejection holes 6 are formed in the peripheral wall of the hollow pipe 4. The tip 5 has a triangular pyramid shape.

The injection head 3 has a valve stem 7 and is connected to a pickling liquid supply tube 8. The valve stem 7 is for shutting off the pickling liquid in the supply tube 8. Then, as will be described later, the injection needle 1 and the injection head 3 are lowered and raised, the valve stem 7 comes into contact with the stopper 9, and the valve stem 7 is operated by the stopper 9.
The stopper 9 is fixed to a column 10.

Furthermore, this injector has a number of green meat fiber cutting needles 11. The cutting needle 11 is for cutting the fibers of the raw green meat, and is arranged above the raw green meat feed conveyor 2, downstream of the injection needle 1, extends vertically, and connects to the green meat fiber cutting head 12. is attached to. As shown in FIGS. 4 and 5, a blade 13 is formed at the tip of the cutting needle 11, and the blade 13 has a constant width W and can cut the fibers of the raw material green meat.

The raw material meat conveyor 2 consists of a movable plate 14 and a fixed plate 15. The movable plate 14 rises above the fixed plate 15, moves forward in the horizontal direction, descends below the fixed plate 15, and retreats in the horizontal direction. , repeat this.
Therefore, the raw meat can be lifted up by the movable plate 14 and fed in the horizontal direction intermittently by a fixed distance. Furthermore, this injector has a pair of raw material green mass pressing plates 16 and 17.
The holding plate 16 has an injection needle insertion hole 18, is arranged at the position of the injection needle 1, and is fixed to the support column 10. The holding plate 17 has the cutting needle insertion hole 1
9 and arranged at the position of the cutting needle 11;
It is fixed to the pillar 20.

Further, as shown in FIG. 6, this injector has a hydraulic cylinder 21 arranged vertically. A hydraulic cylinder 21 is used to lower and raise the injection needle 1, and is transmission-coupled to the injection head 3 and connected to a solenoid switching valve 22. The switching valve 22 is the flow control valve 2
3, connected to pump 24 and tank 25.

Furthermore, this injector includes a limit switch that detects the lowering and rising of the injection head 3, a limit switch that detects the forward and backward movement of the movable plate 14 of the conveyor 2, and a control device that sequentially controls the switching valve 22 based on the detection signal of each limit switch. It has 26. Therefore,
As will be described later, each time the raw meat is fed, the injection needle 1 is pierced into the raw meat to inject the pickling liquid into the raw meat. Furthermore, as a control sequence of the control device 26, the injection needle 1
A control sequence is incorporated to temporarily stop the injection needle 1 at the deepest point of penetration. An adjustment mechanism 27 is connected to the control device 26, which can adjust the injection needle stop time of the control sequence.

In the pickling liquid injection injector constructed as described above, the raw green meat is intermittently fed along the raw green meat feeding conveyor 2 to the position of the injection needle 1. The switching valve 22 of the hydraulic cylinder 21 is switched by a control signal from the control device 26 each time the raw material meat is sent. Therefore, the hydraulic pressure of the pump 24 is controlled by the flow control valve 23.
and the switching valve 22, and the hydraulic cylinder 21
The injection needle 1 and the injection head 3 are driven by the hydraulic cylinder 22, and the injection needle 1 is lowered together with the injection head 3 toward the raw green meat.

The valve stem 7 of the injection head 3 thus leaves the stopper 9 and the pickling liquid is supplied to the injection head 3 through the supply tube 8 and introduced into the injection needle 1. Thereafter, the injection needle 1 is inserted into the insertion hole 18 of the holding plate 16. Therefore, it is possible to pierce the raw material meat with the insertion needle 1 and inject the pickling liquid into the raw material meat. The injection needle 1 descends at a predetermined speed, and its tip 5 passes through the upper and middle layers of the raw meat, penetrates into the lower layer of the raw meat, and reaches the deepest piercing point.
Therefore, the pickling liquid passes through the hollow pipe 4 of the injection needle 1, is ejected from the pickling liquid jetting hole 6, and is injected into and permeates into the upper layer, middle layer, and lower layer of the raw material green mass.

When the tip 5 of the injection needle 1 reaches the deepest piercing point, the switching valve 22 of the hydraulic cylinder 21 is switched by a control signal from the control device 26, and the hydraulic pressure of the pump 24 is cut off. Therefore, the injection needle 1 temporarily stops at the latest puncture point of the injection needle 1. The injection needle 1 is stopped for the time set by the timer of the control device 26. Thereafter, the switching valve 22 of the hydraulic cylinder 21 is switched by a control signal from the control device 26, the hydraulic pressure of the pump 24 is supplied to the hydraulic cylinder 21, and the injection needle 1 and the injection head 3 are raised together.
The injection needle 1 rises at a constant speed and is extracted from the raw material meat. Furthermore, the injection needle 1 and the injection head 3 are raised to their original positions, and the valve stem 7 of the injection head 3 comes into contact with the stopper 9, which shuts off the pickling liquid in the supply tube 8.

After the pickling liquid is injected, the raw meat mass is sent to the position of the cutting needle 11. Each time the raw meat is fed, the cutting needle 11 is lowered together with the cutting head 12 and inserted into the insertion hole 19 of the holding plate 17. Therefore, the blade 13 of the cutting needle 11
pierces the raw meat mass, cutting the fibers of the raw meat mass. As a result, the raw green meat can be softened appropriately and the pickling liquid can be dispersed throughout the raw meat green. After cutting the fibers of the raw meat, the cutting needle 11 and the cutting head 12 are raised to their original positions.

Further, this injector can increase the penetration of the pickling liquid into the raw material meat per unit size, and can also reduce this. To increase the permeability of the pickle liquid, use the flow control valve 2.
3 to reduce the flow rate. By reducing the flow rate of the flow control valve 23, the hydraulic cylinder 21 can be driven at a low speed. Therefore, when injecting the pickling liquid into the raw meat, the injection needle 1 descends and rises at a low speed, passing through the upper and middle layers of the raw meat. Therefore, it is possible to increase the time during which the injection needle 1 is stuck into the raw material green meat, thereby increasing the degree of penetration of the pickling liquid into the upper layer and middle layer of the raw material green meat. On the contrary, when the flow rate of the flow control valve 23 is increased, the hydraulic cylinder 21 is driven at a high speed,
The injection needle 1 descends and ascends at high speed, passing through the upper and middle layers of the raw meat. Therefore, it is possible to reduce the time during which the injection needle 1 is stuck into the raw material green meat, and to reduce the degree of penetration of the pickling liquid into the upper and middle layers of the raw material green meat.

Furthermore, regarding the lower layer of the raw meat, when the tip 5 of the injection needle 1 penetrates to the lower layer of the raw meat and reaches the deepest piercing point, the pickling liquid is injected into the lower layer of the raw meat. Then, in the control sequence of the control device 26, the injection needle 1
As described above, the injection needle 1 temporarily stops at the deepest point of penetration. The injection needle 1 is stopped for the time set by the timer of the control device 26.
This injection needle stop time is related to the degree of penetration of the pickling liquid into the lower layer of the raw meat, and the degree of penetration of the pickling liquid is proportional to the injection needle stop time of the control sequence. Therefore, by operating the adjustment mechanism 27 of the control device 26 and adjusting the injection needle stop time of the control sequence, it is possible to increase or decrease the penetration of the pickling liquid in the lower layer of the raw material meat. . As a result, the pickling liquid can be uniformly permeated throughout the raw material meat.

For example, when the injection needle 1 is lowered and raised at a low speed to increase the degree of penetration of the pickling liquid into the raw material meat per unit size, the adjustment mechanism 2
When the injection needle stop time is increased by 7, not only the upper layer and the middle layer of the raw material meat but also the
It is also possible to increase the permeability of the pickling liquid in the lower layer. Therefore, the pickling liquid can be uniformly permeated throughout the raw material meat. On the other hand, when the injection needle 1 is lowered and raised at high speed to reduce the permeability of the pickling liquid into the raw material meat per unit size, if the injection needle stop time is reduced by the adjustment mechanism 27, the raw material It is possible to reduce the permeability of the pickling liquid not only in the upper and middle layers of the meat but also in the lower layer. Therefore, the pickling liquid can be uniformly permeated throughout the raw material meat.

Although this embodiment uses the hydraulic cylinder 21, a hydraulic cylinder or an air cylinder may be used instead.

Effects of the Invention As explained above, in this invention, the injection needle is temporarily stopped at the deepest point of the injection needle, and the stopping time of the injection needle can be adjusted. It is possible not only to increase the permeability of the pickling liquid in the layer but also to decrease the permeability of the pickling liquid in the layer below. Therefore, the pickling liquid can be uniformly permeated throughout the raw material meat, and the intended purpose can be achieved.

[Brief explanation of the drawing]

Fig. 1 is a side view showing an embodiment of the invention, Fig. 2 is a side view showing an embodiment of the present invention;
The figure is a side view of the pickling liquid injection needle in Figure 1;
3 is an enlarged cross-sectional view of the injection needle shown in FIG. 2, FIG. 4 is a front view of the raw material green fiber cutting needle shown in FIG. 1, FIG. 5 is a side view of the cutting needle shown in FIG. 4, and FIG. 2 is a drive hydraulic circuit diagram of the injector shown in FIG. 1. FIG. 1... Pickle liquid injection needle, 26... Control device, 27... Adjustment mechanism.

Claims (1)

[Claims] 1. In an injector which supplies pickling liquid to a large number of pickling liquid injection needles, and which injects the pickling liquid into the raw meat by piercing the raw material meat with the injection needles, at the deepest piercing point of the injection needle. A pickling liquid injection injector comprising: a control device incorporating a control sequence for temporarily stopping the injection needle; and an adjustment mechanism capable of adjusting injection needle stop time in the control sequence.