The Computer Controlled and Touch Screen Pilot Plants for the Production of Meat, "CA00", is a pilot plant to investigate the main processes of the meat industry, obtaining cured meat products, cooked meat products, sausages and pre-cooked products as final products.
The Computer Controlled and Touch Screen Pilot Plants for the Production of Meat, "CA00", is a pilot plant to investigate the main processes of the meat industry, obtaining cured meat products, cooked meat products, sausages and pre-cooked products as final products.
The "CA00" pilot plant is subdivided in several pilot plants with the purpose of covering and giving a detailed solution to all the industries involved in the treatment of meat. In each of the different pilot plants aimed at the treatment of meat products, it is possible to add a weighing platform and a scale to determine the weight of the product to be treated (a necessary step for any subsequent process). In addition, there is a meat reception cabinet in which the raw pieces are kept at the right temperature for their preservation before being treated.
Other accessories are also available to increase the possibilities of each of the pilot plants involved in the different processes.
First, the meat that has been weighed and cleaned of unwanted parts is fed into a mincer to obtain minced meat and then into a mixer in which the meat is mixed with the different additives (salt, spices, preservatives, etc.)
The next step is the stuffing of the meat already kneaded, for which a stuffing machine is used to facilitate the introduction of the product into the casing, whether natural or artificial.
The casing is then tied and fastened to seal the sausage, thus producing a fresh product.
Finally, by using a drying cabin in which the humidity and temperature conditions are controlled, we obtain a product with the desired properties.
This pilot plant also allows the production of whole cured pieces of meat undergoing a previous salting or marinating process. For this purpose, tanks suitable for the treatment of salted or marinated meat are supplied.
It is also possible to produce cured pork loin. The last step consists of storing the cured or salted pieces for a long enough period of time under the conditions indicated for each product.
For this pilot plant, the pieces produced can be vacuum-packed to guarantee greater durability and hygiene.
To prepare this type of product, the first step is to inject brine into the pieces of meat to eliminate the remains of blood and add flavor and juiciness to the final product.
Subsequently, we will use a maceration pump with a vacuum system to massage and achieve correct distribution of the brine throughout the piece.
From here and depending on the purpose, we follow two different ways:
For this pilot plant, the pieces produced can be vacuum-packed to ensure greater durability and hygiene.
Previously, the meat is prepared by kneading it in hot dough and mincing it.
The processed meat is then placed in a blast chiller to lower its temperature and avoid the proliferation of bacteria.
If we want to make hamburgers, the meat goes through a hydraulic press. If we want to make meatballs, the meat will go through a breading machine.
Once the meat has been treated, it goes through a fryer to cook it.
In addition, there are two types of sealers, a conventional thermosealing machine and another that introduces an inert gas inside the tray to ensure better preservation.
Finally, it is possible to label the containers using a scale with a labeler to indicate the weight of the product and its ingredients if the final product is to be marketed.
This computer controlled unit is supplied with the EDIBON Control System (SCADA), and includes: The unit itself + Control, Data Acquisition and Data Management Software Packages, for controlling the process and all parameters involved in the process.
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Спецификации конкурса