12results about "Meat/fish preservation by heating" patented technology

Disclosed is a drying apparatus including a molding unit configured to mold a raw material to be molded; a pre-drying unit in which a pre-drying convey path is formed to introduce and convey the raw material discharged from the molding unit, and the pre-drying unit heats the raw material moving along the pre-drying convey path so that the raw material is dried; and a main drying unit to further heat the raw material discharged from the pre-drying unit so that the raw material is further dried.

The utility model discloses a high-temperature sterilization device for cubilose fish gelatin products, which comprises a pot body provided with an air pressurizing pipeline and a jacket used for introducing steam; the pot cover is detachably arranged on the pot body in a covering mode, the pot cover and the pot body form a sealed in-pot sterilization space, and a water inlet pipeline is arranged on the pot cover; the rotating column is arranged in the center of the pot body, and the bottom of the rotating column is connected with a rotating motor through a rotating bearing; and the rotary tray is disc-shaped and is used for placing the tank body filled with the cubilose fish gelatin. The water temperature reaches 121 DEG C through pressurization control, the pot is suitable for scenes (such as glass pot cubilose fish gelatin) needing uniform heating and controllable pressure, water in the pot body is stirred through rotation of the rotary tray, the water flowability in the pot body is improved, the water temperature uniformity is ensured, water flow is uniformly distributed around the pot body, local overheating or cold areas are avoided, and the pot is suitable for large-scale production. Meanwhile, the breaking risk of the glass jar is greatly reduced.

The present application belongs to the field of meat processing, and discloses a compound rosemary-flavored pre-prepared meat product and a preparation process thereof. The process comprises the following steps: preparing oil-immersed ultrafine rosemary powder, rosemary fragments and pruned fresh rosemary branches and leaves, respectively; preparing a compound pickling solution, mixing the cut meat with the compound pickling solution and performing vacuum tumbling, and adding the rosemary fragments before the end of the vacuum tumbling to make the rosemary fragments adhere to the surface of the meat; performing steam curing treatment on the tumbled meat, and in this process, the fresh rosemary branches and leaves are placed at the outlet of the circulating steam for steam extraction and flavoring; after the steam curing, infrared irradiation treatment is performed, and the pre-prepared meat product is obtained. The present application provides an innovative three-dimensional flavor system, and the sensory is comprehensively improved. In terms of core indicators such as antioxidant, flavor, color, shelf life and the like, the present application is superior to the traditional process, and provides a set of natural, efficient and highly operable industrialized innovative solution for the pre-prepared meat product industry.

The present invention relates to a processing apparatus, in which a substance is preferably heated, cooked, dried, disinfected and / or pasteurized, sterilized. The present invention further relates to a method to treat a substance with radio-frequency waves.

The present invention relates to a method for producing a monoprotein nutritional product, especially for veterinary patients, comprising steps in which: a) selection (1) of meat raw material is carried out by selecting meat raw material from one type of tissue, derived from one animal, b) preliminary preparation (2) of the meat raw material is carried out, c) the meat raw material is preliminarily comminuted (3), d) the preliminarily comminuted meat raw material is freeze-dried (4) using a freeze-dryer, e) heat treatment (7) of the dried preliminarily comminuted meat raw material is carried out, f) final comminution (9) of the dried, heat-treated, preliminarily comminuted meat raw material is carried out, wherein in step d) a freeze-dryer with direct removal of water vapor by means of pumps is used, wherein step e) is carried out for at least 2h at a pressure in the range from approximately 0.4 mbar to approximately 0.5 mbar and at a product temperature of at least 72°C, and step f) comprises sieving the comminuted meat raw material through a sieve with a size of at least 120 mesh. The present invention also relates to a monoprotein nutritional product and the use of a monoprotein nutritional product.

A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamber, and an optional post heater (160) may be located downstream from the pasteurization chamber. A chiller and / or freezer (100) rapidly chills and / or freezes the food product after pasteurization as the conveyor system conveys the food product through the freezer. A control system (250) controls the operation of the pasteurization system to ensure that a desired percentage of pathogenic microorganisms present on the surface and / or within the interior of the food product are killed.

The application discloses a fresh meat bacteria-reducing environment-friendly production process, which comprises the following steps: slaughtering pigs that have passed production site inspection in a slaughterhouse, washing the live pigs in a clean water pool, and guiding the wastewater generated in the washing into the inside of a recovery and purification tower; after quarantine and quality inspection, cutting the pigs into pieces for standby use; bleeding the pigs after stunning, with the bleeding time being no more than 5 minutes, then carrying out scalding, skinning and evisceration on the pigs, adopting ultraviolet sterilization technology, and irradiating the surface of the piece of pork by using a UV sterilization lamp; and then spraying superheated steam on the surface of the fresh meat uniformly at a sterilization treatment station for sterilization. The application has the advantages of compact and reasonable structure, convenient operation, and the surface of the fresh meat is uniformly heated and sterilized in a low-oxygen or micro-oxygen environment by superheated steam for a short time.

The application relates to the technical field of marine product processing, and discloses full-automatic marine product cooked food microwave sterilization and preservation equipment which solves the problem of uneven heating of products in the existing full-automatic marine product cooked food microwave sterilization and preservation equipment, and the problem of large heating difference between different parts of food, and the equipment body is provided with a feeding unit, a preheating and pressurizing unit, a microwave sterilization unit, a heat preservation and cooling unit and a discharging unit along a material conveying direction, a water purifier, a water storage tank, a mold temperature controller and a microwave cooler are arranged on the side of the equipment body, a PLC logic controller is integrated in the equipment body, the PLC logic controller is electrically connected with electrical components, sensors and actuators of each unit, and full-process automatic control is realized; the microwave sterilization and preservation equipment realizes full-range uniform microwave sterilization of products, full-process automatic operation, complete sterilization and product quality reservation, and is suitable for the large-scale continuous production of various marine product cooked foods.

The utility model relates to the technical field of sterilization tank, especially relates to a kind of high-temperature sterilization tank of meat ball based on rotation of object, its technical scheme includes support, the upper portion of support is fixedly arranged with the high-temperature sterilization cylinder for the high-temperature sterilization of meat ball, the outer wall of high-temperature sterilization cylinder is fixedly penetrated and is provided with multiple high-temperature spray pipes, and one end of high-temperature spray pipe is connected with the communicating pipe;Sealing slide is movably arranged in the inside of high-temperature sterilization cylinder, and the both sides of sealing slide are respectively fixedly provided with fixed rod, and the opposite end of fixed rod is respectively fixedly provided with sealing cover, and the outer wall of fixed rod is sleeved with the placing assembly for the storage of meat ball.The utility model realizes alternate feeding and discharging operation, does not need to wait for sterilization to end again to carry out feeding and discharging, effectively shortens operation waiting interval, improves the overall efficiency of high-temperature sterilization, adapts to the production demand of scale, continuous.

The application relates to a normal-temperature instant crayfish meat and a processing method and application thereof, and the processing method comprises the following steps: non-contact thawing of frozen crayfish meat with removed shrimp yellow to obtain shrimp meat, wherein the elasticity parameter of the shrimp meat is 320g-500g; marinating the shrimp meat and then cooking to obtain cooked crayfish meat; and sterilizing the cooked crayfish meat after mixed packaging with oil sauce under a sterilization intensity with an F value of 4-10. The processing method provided by the application not only solves the browning problem of the normal-temperature instant crayfish meat in the processing and storage process under the premise of ensuring food safety, but also makes the shrimp meat soft and juicy in taste and rich in taste, and provides a normal-temperature storage-resistant high-quality instant product.