TECHNOLOGY OF FIBER ORIENTATION FOR GRINDING MACHINE Russian patent published in 2017 - IPC B02C18/36 

Abstract RU 2627497 C2

FIELD: machine engineering.

SUBSTANCE: grinding machine contains a hopper for placing the material to be ground, a grinding section including a grinding head, an adjusting ring, a partition, a cylindrical part and a collecting pipe. In the grinding head, a feeding worm or screw is disposed to advance the material through the said head, and at the end of the feed worm a knife assembly rotating with the feed worm and the spinneret is installed. A collecting funnel is located behind the spinneret. The spinneret comprises a plurality of grinding holes and, at least, one collecting channel, the grinding holes having a sphere intersecting with a cylinder adapted to create a Venturi effect resulting from the acceleration of the said material with a corresponding pressure drop through the said grinding holes. The spinneret for the grinding machine comprises a plurality of grinding holes having a sphere intersecting with the cylinder, with the possibility of creating a Venturi effect that affects the moldable food product. The bone collector contains, at least, one hole having a sphere intersecting with the cylinder to create a Venturi effect. Herewith the bone collector may comprise a bone collector pipe consisting of a waste tube, a waste screw and an insert for separating a bone containing a sphere intersecting with the cylinder to create a Venturi effect.

EFFECT: possibility of obtaining the smallest cross-section along the meat cut.

20 cl, 7 dwg

Similar patents RU2627497C2

Title Year Author Number
IMPROVED MOULDED FOOD PRODUCT 2012
  • Vulff Dzhejms B.
RU2623235C2
VENTURI EFFECT TECHNOLOGY ON FOOD PRODUCT MOULDING MACHINE 2012
  • Vulff Dzhejms B.
RU2609406C2
SYSTEM AND METHOD FOR CREATING VENTURI EFFECT IN OPENING 2012
  • Vulff Dzhejms B.
RU2671175C2
SHREDDING DEVICE 2015
  • Wolff, James, B.
RU2746808C2
METHOD OF OBTAINING FAT SUBSTITUTE, FAT SUBSTITUTE (VERSIONS) AND MEAT PRODUCT CONTAINING IT (VERSIONS) 2005
  • Tornberg Ehva
  • Shekhol'M Ingegerd
RU2359476C2
METHOD FOR PROCESSING COLLAGEN-CONTAINING ANIMAL TISSUES INTO COLLAGEN FIBER 1990
  • Ral'F Khehdden[Gb]
RU2007926C1
METHOD FOR SHOCK-WAVE PROCESSING OF MEAT 2001
  • Long Dzhon B.
  • Uehjts Donal'D
RU2294125C2
PROTEIN COMPOSITION AND ITS APPLICATION IN RESTRUCTURISED MEAT, VEGETABLE AND FRUIT PRODUCTS 2007
  • Makmajndz Mehtt'Ju K.
  • Godines Ehduardo
  • Mjuller Izumi
  • Orkatt Mehk
  • Altemjuller Patrika A.
RU2430628C2
MEAT EMULSION PRODUCT (VERSIONS) AND METHOD FOR PRODUCING THE SAME 2000
  • Dingmehn Stiven Ehrik
  • Mehj Stiven Glenn
  • Smiti Sheri Linn
RU2247517C2
METHOD FOR ISOLATING PROTEIN COMPOSITION AND FATTY COMPOSITION FROM MECHANICALLY DEBONED POULTRY MEAT 2012
  • Kellekher Stefen D.
  • Saunders Uejn S.
  • Filding Uillyam R.
RU2636039C2

RU 2 627 497 C2

Authors

Vulff Dzhejms B.

Dates

2017-08-08Published

2012-09-12Filed