肉料绞切加工试验与综合评价研究

Experimental Study and Comprehensive Evaluation on Meat Grinding

为了对肉料绞切加工过程及加工后肉糜品质等性能进行综合评价,在同时考虑肉类制品绞切加工后肉糜质量和绞肉装备工作效能的评价方法基础上,开展肉料绞切加工特性的试验研究。以绞肉机产品的核心性能参数工作能力、阻力矩、能耗和肉料温升等为考察对象,同时以绞切加工后肉糜新鲜度、保水性等理化特性的测试分析为评价依据,构建专用试验平台并对肉料绞切加工特性进行检验。试验结果表明,随着螺旋轴输送转速的增加,绞肉机的绞肉能力呈明显提高趋势,试验绞肉机的肉料输送与绞切加工性能匹配良好,散热性能稳定。不同刀具-孔板匹配对绞切加工得到的肉糜质量及理化特性影响比较明显,在绞肉机新产品开发设计过程中需要进行匹配试验。

An experiment system was developed in order to evaluate the grinding process and the properties of ground meat. Functions including the evaluation of the properties of ground meat and machine’s efficiency were also introduced in the system. The grinding capability, resisting torque of screw shaft, power loss and temperature rising of meat were carried out. Biochemical parameters such as freshness and water-holding capacity were adopted as the quality evaluation of meat. The testing results showed that the grinding capability of meat grinder increased with the rising of rotating speed of screw shaft, and the tested meat grinder was good to match with grinding operating and conveying speed. It also had stable heat dissipation under all test conditions. The research identified that both the quality of ground meat and physiochemical properties of meat were influenced by the matching of blade and disk.