Clamping device used for fermented meat production treatment

Abstract

The invention discloses a clamping device used for fermented meat production treatment. The clamping device comprises a clamping claw, a connecting rod, a hinged base, a mounting base, a spring, a hand-held barrel and a hinged barrel which are sequentially mounted; the clamping claw is connected with the hinged base through a connecting rod in a hinged manner; the mounting base is fixedly arranged at the top end of the hinged base; a ball slot is formed in the top end of the mounting base; the mounting base comprises a mounting rod; one end of the mounting rod is fixedly equipped with a bottom plate; the other end of the mounting rod is fixedly equipped with a plum blossom shaped handle; a limiting plate is fixedly arranged in the middle of the mounting rod; the bottom surface of the bottom plate is fixedly equipped with the connecting rod; and the tail end of the connecting rod is fixedly equipped with a hinged ball. According to the clamping device used for fermented meat production treatment disclosed by the invention, manual high-strength clamping for fermented meat is realized through the clamping claw, the connecting rod, the hinged base, the mounting base, the spring, the hand-held barrel and the hinged barrel which are sequentially mounted, and the size of a clamping opening of the clamping claw can be freely regulated, so that the application scope is wide, manufacturing cost is reduced, occurrence of a clamping dropping phenomenon is avoided, and working efficiency is effectively improved.

Description

technical field [0001] The invention belongs to the field of fermented meat production and treatment, and in particular relates to a clamping device for fermented meat production and treatment. Background technique [0002] Fermented meat refers to the use of microbial or enzyme fermentation under natural or artificial control conditions to cause a series of biochemical and physical changes in raw meat to form meat products with special flavor, color and texture, and a long shelf life. . Its main features are rich nutrition, unique flavor and long shelf life. Through the fermentation of beneficial microorganisms, protein denaturation and degradation in meat are caused, which not only improves the product texture, but also increases the absorption rate of protein; microbial fermentation and endogenous enzymes work together to endow the product with a unique flavor; beneficial microorganisms in meat can produce lactic acid, Metabolites such as mycetin reduce the pH value of ...

AI Technical Summary

Problems solved by technology

[0003] The traditional fermented meat production process often needs to clamp the fermented meat for a long time. The general clamping device has a complex structure and high cost, and it is prone to drop during the clamping process, which affects the work process.

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