FIELD: food industry.
SUBSTANCE: invention relates to equipment for processing meat and fish semi-finished products. The main purpose of the device is the introduction of strips, lard, vegetables and spices into the fabric of the semi-finished product during its pickling and subsequent preparation. The larding device consists of a housing, a hopper, a larding needle, a dog, a piston, a plunger with a pointed end and a screw-cut chamber, a gear wheel with an axial hole with a screw-cut, a gearbox, an electric motor, a battery and a controller.
EFFECT: as a result of using this device, labor intensity is reduced.
1 cl, 1 dwg
| Title |
Year |
Author |
Number |
| DEVICE FOR INTRODUCTION OF ADDITIONS INTO PIECES OF MEAT |
0 |
- Borisenko Aleksej Alekseevich
- Sanzharovskij Sergej Aleksandrovich
- Papin Vasilij Gennadievich
- Sarycheva Lyudmila Aleksandrovna
- Silicheva Lyubov Stepanovna
|
SU1729369A1 |
| INJECTOR |
2020 |
- Timashov Evgenij Petrovich
- Chuev Sergej Aleksandrovich
- Koshchaev Ivan Aleksandrovich
- Timashova Oksana Valentinovna
- Ryadinskaya Antonina Aleksandrovna
- Sorokina Nadezhda Nikolaevna
- Mezinova Kristina Vitalevna
|
RU2751489C1 |
| METHOD OF PRODUCING CHIPS FROM POULTRY MEAT |
2023 |
- Vostrikov Vladimir Viktorovich
- Nesterenko Anton Alekseevich
- Kenijz Nadezhda Viktorovna
- Ishchenko Evgenij Petrovich
|
RU2814551C1 |
| METHOD OF PRODUCING PORK CHIPS |
2023 |
- Vostrikov Vladimir Viktorovich
- Nesterenko Anton Alekseevich
- Zabashta Nikolaj Nikolaevich
- Shakhnyuk Andrej Yurevich
- Kenijz Nadezhda Viktorovna
|
RU2814619C1 |
|
0 |
|
SU288260A1 |
| METHOD OF PRODUCING PORK CHIPS |
2023 |
- Vostrikov Vladimir Viktorovich
- Nesterenko Anton Alekseevich
- Zabashta Nikolaj Nikolaevich
- Kenijz Nadezhda Viktorovna
|
RU2814616C1 |
| METHOD OF OBTAINING WHOLE-MUSCULAR SMOKED AND COOKED, PORTION CUT AND PACKAGED PRODUCT, IN PARTICULAR, BEEF, BEEF BRISKET, BEEF SHOULDER, GAMMON, NECK, HAM, LOIN, BRISKET, PORKETTE AND PORTION CUT AND PACKAGED ROLLED PORK AND SMOKED AND COOKED BEEF, BEEF BRISKET, BEEF SHOULDER PRODUCED BY METHOD, PORTION CUT AND PACKAGED GAMMON, NECK, HAM, LOIN, BRISKET, PORKETTE AND ROLLED MEAT OF PORK PRODUCED BY METHOD |
2002 |
|
RU2211620C1 |
| METHOD OF MAKING POULTRY MEAT CHIPS |
2023 |
- Vostrikov Vladimir Viktorovich
- Nesterenko Anton Alekseevich
- Kenijz Nadezhda Viktorovna
|
RU2816212C1 |
| METHOD FOR PRODUCING WHOLE-MUSCULAR SMOKED AND COOKED PRODUCT OF SERVICE CUTTING IN PACKAGE, IN PARTICULAR, BEEF, BRISKET BEEF, SPADE BEEF, GAMMON, NECK, HAM, LOIN, BRISKET, PORKETTE AND ROLLED PORK, AND SMOKED AND COOKED BEEF, BRISKET BEEF, SPADE BEEF OF SERVICE CUTTING IN PACKAGE PRODUCED BY SAID METHOD, GAMMON, NECK, HAM, LOIN, BRISKET, PORKETTE AND ROLLED PORK OF SERVICE CUTTING IN PACKAGE PRODUCED BY SAID METHOD |
2002 |
|
RU2208973C1 |
| METHOD FOR MAKING HALF-PREPARED PRODUCTS FROM EXTRA-COARSE MEAT |
0 |
- Belyaev Mikhail Ivanovich
- Prostakov Aleksandr Aleksandrovich
- Shukurov Izzatulla Khikmatilloevich
|
SU1741747A1 |
