The Design And Research Of Automated Continuous Processing Technology And Key Equipment For CBMS

At present,the total amount of meat production and consumption in China ranks first in the world,and the sales volume of fresh meat far exceeds that of other countries.However,the level of China’s meat processing industry is far from developed countries,but the production of cooked meat is low.The level of automation of products,especially the CBMS is not high.Due to the technical limitations of traditional production processes and supporting machinery,most manufacturers still use workshop-style production,the operation of each process and various processes.There is still a need for manual transportation and manual operations,which makes the hygienic conditions of meat emulsion products worrying,and it is also not conducive to the development of the meat industry.Therefore,the market of CBMS in China is in urgent need of process improvement and R&D and manufacturing of related production equipment.This subject mainly related to the traditional production process related improvements,make it better adapted to automated continuous processing,the key equipment for the production of CBMS was designed,and related simulation experiments,the main work and results are as follows:(1)Improvements to the automation of continuous processing of the conventional meat emulsion process: Prior to the advance of the salting process to the slice,the process of spreading and inverting the trays is omitted,and the marinated meatballs are directly frozen,sliced and baking,the cutting process mentioned before barbecue,barbecue,direct packaging after cooling,greatly enhance the degree of continuous,while the product is kept in a sealed environment,ensure the quality and safety of CBMS.(2)Design and calculation of meat slicer automatic slicer equipment based on improved meat carcass technology,design and selection of material and key parts of transporter knife,design and structure of transport device and cutter as a whole drawing.(3)The design and calculation of the meat roasting equipment was carried out.The structure design and analysis of the furnace structure size transportation feeding device,heating device and system were carried out.The absorption energy consumption of the meat roe was calculated and the heating element was selected and arranging the design,at the same time,the temperature control system of the barbecue equipment was designed,and the PLC program was written using the STMP software.(4)Based on the improvement of meat production process and equipment design,the traditional technology and new technology were simulated at the same time,and the number of colonies of the prepared meat carp was measured to obtain the data and predict the shelf life.