Patent EA-000933-B1 (EA)
Title: Method of grinding meat and meat grinder
Inventor: SYROVATSKY EDUARD FEDOROVICH
IPC: B02C18/30
Filed: 1997-11-27
Abstract: 1. A method of grinding meat according to which pieces of meat are conveyed with the help of the blade of the conveyer shaft from the collecting funnel of the meat grinder to its cutting unit in a screw flow through the sleeve connecting them, and in the cutting unit of the meat grinder the meat is processed through at least one cutting pair, made up of the stationary plate and the rotating multiblade knife adjacent to it, characterized in that within the area of the sleeve holding the conveyer shaft the amount of the processed meat in the flow of meat pieces is kept constant or is increased in the direction of the motion of meat, the pieces of meat discharged from the discharge end of the conveyer shaft are spirally arranged one after another, and they are conveyed to the first in the direction of the motion of meat cutting pair along straight paths. 2. The method of grinding meat according to which pieces of meat are cut into parts by means of their processing through the cutting unit of the meat grinder having at least two cutting pairs each of which is made up of a stationary plate and a rotating multiblade knife adjacent to it, at the final stage the pieces of meat cut off larger pieces are pressed to the surface of the corresponding plate, the meat is squeezed in its holes and after that the tissues in these holes are cut off, characterized in that at least at the final stage of grinding, meat pieces are cut into smaller bits in several steps in the course of recurrent cycles, and pieces of meat are conveyed to the plate in straight-line trajectories which flexuously follow one another circle-wise, the meat is squeezed into the holes of the plate selectively, the depth of squeezing corresponds to the toughness of the tissues placed in these holes, and the pieces of meat pressed to the surface of the plate are kept from moving until the knife blades approach them, and the meat tissues placed in the holes of the plate are cut off by the cutting pairs, each of which is formed by the cutting edge of the knife blade and the edge of the plate hole adjacent to it, after cutting off the tissues placed in the plate holes, the bits of meat left before the plate are moved by the knife blades towards the flow, and after the passing of the knife blades, a new cycle is started for which the pieces of meat are again conveyed to the plate in straight-line trajectories. 3. The method as claimed in claim 2, characterized in that the depth of squeezing meat into the holes of the plate is regulated by means of changing the pressure of the flow of the meat being conveyed to the plate. 4. The method of grinding meat according to which pieces of meat with admixtures of bits of bones, cartilages and tendons are cut into pieces by means of their processing through the cutting unit of the meat grinder, which has at least two cutting pairs, each of which has a stationary plate and a rotating multiblade knife adjacent to it, at each stage the meat is conveyed to the corresponding plate, then the meat is squeezed into the holes of the plate and the tissues placed in these holes are cut off; at the same time at the final stage, with the help of the cutting and separating plate admixtures of bits of bones, cartilages and tendons are extracted from the meat and are conveyed to the feed opening of outlet pipe of the system of their discharging, characterized in that the bits of meat produced by cutting larger pieces of meat into parts, are conveyed to the cutting and separating plate in straight-line trajectories, and the meat tissues are squeezed into the holes of the plate selectively, the depth of their squeezing depends on their toughness, the tissues placed in the holes of the plate are kept from moving until they are cut by the cutting pairs, each of which is formed by the cutting edge of the knife blade and the edge of the plate hole adjacent to it; the pieces of meat and the extracted bits of admixtures left before the cutting and separating plate after such cuttings are moved towards the meat flow by the knife blades in screw trajectories, and after the passing of the knife blades they are conveyed to the cutting and separating plate in straight-line trajectories; at the same time the bits of admixtures are conveyed to the feed opening of the discharging unit through the flow of meat being conveyed to the cutting and separating unit along sawtooth trajectories, whose projections on the surface of cutting look like segments of spirals. 5. The method of grinding meat according to which pieces of meat with admixtures of bits of bones, cartilages and tendons are cut into parts by means of their processing through at least two cutting pairs of the cutting unit of the meat grinder, each of which has a stationary plate and a rotating multiblade knife adjacent to it, and at the final stage, with the help of cutting and separating plate, the cut into bits admixtures are extracted and discharged from the outlet pipe in the form of mass containing meat, characterized in that the mass containing meat with pieces of admixtures is discharged from the cutting unit through the outlet pipe in portions, and a part of admixtures is kept before the cutting and separating plate in the form of annular moving layer, the meat which is being conveyed to the final stage of grinding is kneaded by the bits of admixtures moved within the annular moving layer. 6. The method as claimed in claim 5, characterized in that the mass containing meat with bits of admixtures is discharged from the cutting unit of the meat grinder in a continuous flow, leaving part of them before the cutting and separating plate in the form of annular moving layer. 7. The method of grinding meat according to which pieces of meat with hard admixtures in the form of pieces of bones, cartilages and tendons are cut into parts by means of processing them through at least two cutting pairs of the meat grinder, each of which has a stationary plate and a rotating multiblade knife adjacent to it, and at the final stage admixtures cut in parts are extracted from the meat by means of the cutting and separating plate and are removed from the cutting unit in the form of mass containing meat separately from the meat which is being ground, characterized in that the mass containing meat with admixtures is again processed through the cutting unit of the meat grinder, at the same time the pieces which make up the mass containing meat are conveyed to the cutting and separating plate in straight-line trajectories, the meat and less tough tissues of admixtures which are contained in the mass containing meat are ground again on the cutting and separating plate, and the tougher admixtures are extracted from the mass containing meat on the cutting and separating plate and are removed from the cutting unit of the meat grinder separately from the ground meat. 8. The method of grinding meat according to which meat is cut into pieces and strings together with pieces of cartilages and tendons are extracted, and after that the pieces of meat are conveyed to the cutting unit of the meat grinder, where they are cut into parts by means of processing them through at least two cutting pairs, each of which has a stationary plate and a rotating multiblade knife adjacent to it, at the same time at the final stage the admixtures mostly in the form of pieces of cartilages and tendons remaining after string extraction are extracted with the help of the cutting and separating plate and are removed from the cutting unit separately from the meat which is being ground, characterized in that the pieces of cartilages and tendons extracted in the course of string extraction are processed through the cutting unit of the meat grinder, at the same time the cartilages and tendons cut into parts are conveyed to the cutting and separating plate in straight-line trajectories, on the cutting and separating plate they are cut into small parts and the pieces of tougher admixtures are extracted and removed from the cutting unit of the meat grinder separately from the mass which is being ground. 9. The method of grinding meat according to which the meat prior cut into pieces is conveyed from the collecting funnel to the cutting unit of the meat grinder through the sleeve encompassing the conveyer shaft in a screw flow, in the cutting unit the meat is processed through at least one cutting pair having a stationary plate and a rotating multiblade knife adjacent to it, characterized in that in the sleeve encompassing the conveyer shaft the screw flow is divided in at least two symmetrical screw flows which are synchronously rotated, at the same time the flows are blended together in front of the cutting unit, and the pieces of meat are spirally arranged one after another and conveyed to the cutting unit in straight-line trajectories. 10. The method of grinding meat according to which the pieces of meat are cut into parts by means of processing them through at least two cutting pairs, each of which has a stationary plate and a rotating multiblade knife adjacent to it, and at the final stage the pieces of meat are cut into smaller parts mostly by the edges of the holes of the corresponding plate to which they are conveyed in screw trajectories and along the surface of which they are moved by the blades of the knife adjacent to it, characterized in that at the final stage of grinding the pieces of meat gripped by the blades of one-sided knife interacting with the mentioned plate are cut into smaller pieces by the edges of the holes of the corresponding plate, at the same time the other pieces of meat which are placed in front of the mentioned plate are moved towards the flow of meat by the passing knife blades, and after the blades have passed by, they are carried back to the plate, such movements continue until they have been gripped by the knife blades. 11. The method of grinding meat according to which pieces of meat are conveyed from the colle