| 摘要 |
<p>Larger pieces and small bits of meat are fed towards the plates of the meat grinder in a straight flow. The bits of meat which are pressed on the plates are kept from moving until the meat tissues pressed into the holes of the plates have been entirely cut up. This is effected using the cutting edges of the blades of a one-sided knife working in conjunction with the edges of the plate holes which hold the meat. The coarseness of the ground meat is regulated automatically: the length of the ground bits thus obtained is determined by the toughness of the meat tissues placed in the plate holes. The meat is rubbed by recovered pieces of cartilage and tendon. When frozen meat is ground against the edges of the plate holes, only the bits caught by the knife blades are displaced on the plate surface. The meat grinder can also be used to cut lard. The meat grinder is equipped only with one overhanging worm screw having gripping and pressure blade sections. The formation of gaps between the working surfaces of the plates and the knives, which rub together during cutting, is eliminated and their cutting edges are automatically sharpened. The plate which is used to obtain evenly cut pieces of meat comprises holes having cutting edges designed like blades with points directed towards the flow of meat.</p> |
