178results about "Meat/fish preservation by heating" patented technology

The invention discloses a method for making a sweet duck by using a Nonghua sheldrake. Comprising the following steps: step 1, selecting and treating live ducks; step 2, deodorization treatment; step 3, preparing a marinating material; step 4, making marinated ducks; step 5, making the crispy duck; and step 6, making the sweet skin duck. According to the invention, the process and ingredients of each preparation link are standardized to give full play to the excellent characteristics of the Nonghua sheldrake, and the prepared sweet-skin duck has unique flavor and stable quality, meets the requirements of consumers, and has important practical significance. The method not only promotes food safety, cultural inheritance and industrial assistance on the social level, but also creates significant value on the economic level through industrial chain extension, differentiated competition, large-scale production and other paths, and has social significance and economic potential.

The present invention discloses a composite method for high-quality quick freezing and high-recovery thawing of oily fresh fish, which belongs to the technical field of food freezing and processing. The present invention uses oily fresh fish as the main raw material, and undergoes raw material preparation, physical field assisted freezing and high-recovery thawing processes. In this method, rosemary extract and gallic acid are added in the raw material preparation stage and assisted by the effect of electrostatic field, so as to delay the fat oxidation of oily fresh fish. At the same time, ultrasonic and magnetic field combined immersion freezing, microwave combined with nano zinc oxide and graphene particles thawing can minimize the quality loss of fresh samples after freezing and thawing, thereby achieving high-quality freezing and high-recovery thawing. After using the above-mentioned treatment, the quality of subsequent fresh fish is significantly improved, such as reducing thawing loss, retaining nutrients, improving sensory quality, delaying fat oxidation, high recovery, etc., and extending the sales period to achieve the purpose of increasing revenue.

The invention belongs to the technical field of food processing, and particularly relates to a dried pork slice making method which comprises the following steps: raw material selection: selecting fresh hindquarter pork with lean meat content of not less than 90%, pretreatment: cleaning the hindquarter pork, removing fascia and fat, cutting into slices with the thickness of 2-3mm, and cutting into slices with the thickness of 2-3mm; pickling: the cut pork slices are put into pickling liquid to be pickled for 4-6 hours; a proper amount of natural preservative tea polyphenol and a low dosage of potassium sorbate are added, so that the taste is ensured, the growth of microorganisms is effectively inhibited, the preservation time of the dried pork slice is prolonged, the dried pork slice can reach proper moisture content and the taste is ensured, microorganisms can be further killed through moderate heating, the safety of the product is improved, and the preservation period of the product is prolonged. Influences of oxygen and moisture on the dried pork slices are reduced, oxidation and mildew are prevented, and the shelf life of the dried pork slices is further prolonged.

The invention discloses a sauce marinated product in the technical field of food processing. Comprising the following raw materials in parts by weight: 500-800 parts of meat raw materials, 20-40 parts of local dried chilies in Guizhou, 5-10 parts of star aniseeds, 3-8 parts of Chinese cinnamon, 2-5 parts of bay leaves, 5-10 parts of Chinese prickly ash, 10-20 parts of fresh ginger, 10-15 parts of garlic, 20-30 parts of soy sauce, 15-25 parts of cooking wine, 10-20 parts of crystal sugar, 5-10 parts of salt, 3-5 parts of monosodium glutamate, 2-5 parts of rhizoma kaempferiae, 1-3 parts of fructus tsaoko, 0.5-2 parts of cloves, 1-3 parts of fructus amomi, 2-5 parts of dried orange peel and 1-3 parts of licorice roots. The sauce marinated product is stable in flavor, low in salt, healthy, suitable for large-scale production, uniform in quality and rich in flavor level through standardized raw material ratio and process.

The invention relates to the technical field of processing of pickled duck feet, and discloses novel energy-saving pasteurization and disinfection equipment and process for pickled duck feet, the novel energy-saving pasteurization and disinfection equipment comprises a pool body, the pool body is composed of a sterilization pool and two cooling pools, and the tops of the sterilization pool and the two cooling pools are fixedly and jointly provided with a chain conveying mechanism; the conveying device is used for conveying materials in the sterilization pool and the two cooling pools, an inner cavity of the sterilization pool is slidably connected with a removing assembly, the removing assembly is used for collecting and dumping impurities floating on the water surface of the sterilization pool, the removing assembly comprises a bottom plate, the bottom plate is slidably connected to the inner cavity of the sterilization pool, and the top of the bottom plate is in bolted connection with two supporting frames. And inner cavities of the two supporting frames are rotationally connected with a collecting frame, a water through hole is formed in the rear surface of the collecting frame, the opposite faces of the collecting frame and the bottom plate are connected with connecting bases through bolts, and inner cavities of the connecting bases are rotationally connected with first electric push rods.

The utility model discloses a high-temperature sterilization and disinfection device for canned food, belongs to the technical field of canned food, and aims to solve the problems that in the prior art, only cans with specified sizes can be placed, the applicability is low, after the cans are subjected to high-temperature sterilization, the cans can be disassembled only by manually taking out a placing frame, the temperature in the disinfection device is high, and the operation is inconvenient. And material taking is not convenient enough. Comprising a disinfection box, a bottom box, a bearing mechanism and exhaust pipes, the disinfection box is arranged above the bottom box, the exhaust pipes are distributed on the side wall of the disinfection box, a high-temperature steam generator is arranged in the bottom box, the exhaust pipes are connected with the high-temperature steam generator, and a plurality of conveying pipes are installed on the exhaust pipes. According to the high-temperature sterilization and disinfection device for the canned food, cans can be placed in multiple layers and are clamped and fixed through the clamping rods correspondingly, the two sets of clamping rods are relatively close to each other, cans of different specifications and sizes can be placed on the upper surfaces of the multiple sets of supporting plates, the cans are clamped and limited through the relatively close clamping rods, and the application range is wide.

The invention provides an anoectochilus formosanus, ginseng and native chicken nourishing can and a preparation method thereof, and relates to the field of canned food processing. Comprising the following raw materials: 600-800 parts of southern native chicken, 5-15 parts of anoectochilus roxburghii, 3-10 parts of ginseng, 10-20 parts of fructus lycii, 5-10 parts of fresh ginger, 5-10 parts of shallot sections, 3-6 parts of edible salt, 10-20 parts of cooking wine and 200-300 parts of purified water. The anoectochilus formosanus, the ginseng and the free-range chicken are precisely matched, so that the organic combination of medicinal and edible raw materials and common food materials is realized, the nourishing effect is definite, and the mouth feel is fresh, fragrant and free of bitterness; by adopting high-pressure braising and precise sterilization processes, active ingredients in the raw materials are reserved, meanwhile, the commercial sterility of the can is ensured, and the shelf life can reach 18 months or above; the food can is ready to eat after being opened, does not need secondary processing, is suitable for various scenes such as daily nourishing, outdoor travel, overtime meal replacement and the like, and has a wide market application prospect.

The invention relates to the technical field of food, in particular to an instant meat ball capable of being brewed and a production method thereof, and the instant meat ball comprises the following raw materials in percentage by mass: 95.0-98.5% of lean meat; 0.5%-3.0% of ice water; 0.5%-2.0% of crisp garlic bulbs; 0.2% to 1.5% of cassava starch; 0.001% to 0.01% of a colloid; and the balance of seasonings. The colloid is a mixture of konjac gum and xanthan gum; the instant meat ball recovers the elastic and tender taste after being brewed with boiling water for 1-3 minutes and can be directly eaten, low-temperature pulping control is carried out, the material temperature is strictly controlled to be 0-10 DEG C in the pulping process, advanced denaturation of myosin caused by heat generated by friction can be effectively inhibited in the low-temperature environment, and it is ensured that muscle protein is fully dissolved out and a compact gel network is formed; and meanwhile, the low temperature is beneficial to protecting long molecular chains of the konjac glucomannan and the xanthan gum from being degraded by excessive mechanical shearing force, so that the konjac glucomannan and the xanthan gum can play a maximum synergistic gelation role in subsequent processing.

The invention discloses a post-generation cooked food fresh-keeping process based on lactic acid bacteria in-situ conversion. The process comprises the following steps: soaking raw materials in a 0.5-1.5% sodium chloride solution for 40-90 minutes, and then pre-cooling; inoculating lactic acid bacteria which are directionally screened in an environment of 1.5-3.0% of sodium chloride and 12-18 DEG C, and rolling and kneading for 20-120 minutes; fermenting for 4-8 hours at the temperature of 12-18 DEG C, and stopping when the pH is reduced to 5.0-5.5 and the consumption of soluble sugar reaches 45-65%; curing the meat raw materials until the central temperature is 75-85 DEG C; pasteurization is carried out at 62-70 DEG C for 10-20 min or ultrahigh pressure treatment is carried out at 300-450 MPa for 5-12 min, so that the lactic acid bacteria are inactivated and converted into metabiotics; and performing vacuum packaging and after-ripening at 0-4 DEG C for 24- Through directional screening, in-situ conversion and mild inactivation, in-situ generation of the fresh-keeping substances in the matrix is realized, and a postbiotic fresh-keeping system is constructed. The shelf life of the product is obviously prolonged, the microbial safety is improved, the quality is excellent, chemical preservatives are not needed, and the label cleaning concept is met.

The invention discloses a humidity control device and method and fresh-keeping equipment. The device is applied to the fresh-keeping equipment, the fresh-keeping equipment comprises a fresh-keeping chamber, the fresh-keeping chamber is communicated with a refrigerating system, and the device comprises a first air channel, a second air channel, a first humidity adjusting module and a second humidity adjusting module, the second air duct communicates with the fresh-keeping chamber, and a second heater and a second humidity adjusting module are arranged in the second air duct; the inlet end of the steam air duct communicates with the first air duct and the second air duct, and the outlet end of the steam air duct communicates with the fresh-keeping chamber; the first humidity adjusting module and the second humidity adjusting module release moisture during temperature rise and absorb moisture during temperature reduction. By means of the fresh-keeping room, hot steam can be generated, the enzymatic reaction is effectively inhibited, the color, luster and texture of the marine products are kept, and meanwhile it is avoided that moisture on the surfaces of the marine products stored in the fresh-keeping room is evaporated, or condensation is generated due to the fact that the humidity of the fresh-keeping room is too high.

The invention relates to a continuous cooking machine for seafood and other sea products, said machine comprising a frame (1) inside which the different elements of the machine are housed, including a conveyor belt (2) that moves the products from the entrance (17) of the machine to its exit (18), characterised in that it comprises: - a hot-water shower device (3), comprising a hot-water outlet (4), at least one perforated plate (5) through the holes (13) of which the hot water falls onto the conveyor belt (2) carrying the products, - a steam bath device (6) comprising first steam nozzles (11) with outlet holes (14) through which the steam exits, first fans (7) that send the steam towards a dissipating grid (15) that directs the steam in different directions onto the conveyor belt (2) carrying the products, - water-heating means (10), located in the lower part of the machine and leading the hot water and / or steam through a pipe (9) to the outlet (4), the operation of the hot-water shower device (3) and the steam bath device (6) being independent of each other.

The invention belongs to the technical field of food processing, and discloses instant sea cucumber and an industrial preparation process thereof. A sea cucumber main material, a seasoning liquid, a water-retaining agent and a medicated food extracting solution are used as raw materials, a natural water-retaining agent composed of trehalose and konjac glucomannan is compounded, ultrasonic-assisted extracting solutions of astragalus membranaceus, poria cocos and angelica sinensis are combined to form a multi-target system, and a dynamic temperature-controlled sterilization process and a modified atmosphere packaging technology are adopted, so that the sea cucumber health-care food is prepared. Soft and tender taste, efficient reservation of nutrition and industrial production of the sea cucumbers are realized, the water retention rate of the product is increased by 55%, the polysaccharide retention rate is greater than or equal to 92%, the sodium content is less than or equal to 250mg / 100g, and the shelf life is up to 18 months.

The invention discloses a method for making pickled vegetable braised pig knuckles stored at normal temperature, which is characterized by comprising the steps of raw material pretreatment, skin burning, salt water injection pickling, boiling, frying, seasoning adding and steaming, and high-temperature and high-pressure sterilization after packaging, and the salt water injection pickling specifically comprises the following steps: weighing table salt accounting for 2-3% of the weight of the raw materials, dissolving the table salt in water, adding the salt into the water, and uniformly stirring to obtain the pickled vegetable braised pig knuckles; uniformly dispersing and injecting into the raw materials by using a saline injector, putting the raw materials into a refrigeration house with the temperature controlled at 0-4 DEG C, and pickling for 2-4 hours; the seasoning adding and steaming specifically comprises the following steps: the seasoning comprises the following raw materials in percentage by weight: 0.3-0.7% of soy sauce, 0.5-1.0% of white granulated sugar, 0.1-0.2% of monosodium glutamate, 0.1-0.2% of Chinese prickly ash, 0.1-0.2% of anise, 0.5-1.0% of fresh ginger and other spices, the seasoning is uniformly smeared on the surfaces of the raw materials, and then the raw materials are steamed for 5-8 hours with slow fire. According to the process, the flavor and taste of the obtained product can be improved, the product can be stored at normal temperature for 3 months, the taste can be comparable with the taste needing refrigeration or cryopreservation in the market, and the acceptability of consumers is high.

The utility model relates to the technical field of meat product processing, and discloses a meat processing line sterilization device which comprises a sterilization tank, a heating box and a cooling box are arranged on the outer side of the sterilization tank, a supporting seat is arranged below the sterilization tank, and a temperature control mechanism is arranged on the outer side of the supporting seat. A driving mechanism is arranged on the outer surface of the sterilization tank. According to the sterilization device for the meat processing assembly line, the temperature control mechanism is arranged, so that when the sterilization device is used for performing assembly line sterilization operation for meat product processing, packaged meat products in the sterilization tank can be subjected to high-temperature sterilization through the design of the heating box, and the sterilized packaged meat products can be subjected to cooling treatment in cooperation with the cooling box; and the temperature of the heat-conducting medium in the heating box and the cooling box can be monitored in real time through the design of a temperature sensor, so that a worker can conveniently control the temperature of the heat-conducting medium, the sterilization effect and the cooling effect of the device on meat products are guaranteed, and the practicability of the device is improved.

The invention provides a sea cucumber can, which is characterized by comprising the following raw materials: 30-40% of sea cucumber, 10-15% of rock sugar, 2-5% of wolfberry, 1-2% of edible salt, and 40-55% of water, the rock sugar can be replaced by brown sugar or white sugar, 10-20% of the brown sugar needs to be replaced, and the water can be slightly reduced when the brown sugar is replaced. The method has the advantages that the long shelf life of more than 12 months is realized without repeated water soaking or long-term soaking through innovative pretreatment and sterilization processes, active nutritional ingredients of the sea cucumbers are reserved to the greatest extent, and the body walls of the sea cucumbers are kept complete and compact by adopting a special buffer soup formula and a physical protection technology, so that the sea cucumbers have good health care effects. The sensory quality of the product is remarkably improved, the common problems of crushing and peeling of the sea cucumber, turbid soup and the like in a traditional can are solved, the product has instant convenience and high-quality taste, and the industrial pain points of nutrition loss of a dried product and poor taste of the instant sea cucumber are overcome; a sea cucumber deep processing product with high nutrition retention degree, good storage stability and excellent eating experience is provided for the market.

The utility model discloses a duck blood product sterilizing device, which belongs to the technical field of duck blood processing equipment, and comprises two sterilizing boxes which are distributed in parallel, a water pump is arranged between the two sterilizing boxes, the water pump is connected with the two sterilizing boxes through a pipeline assembly, and a trolley is arranged on the inner sides of the sterilizing boxes. A plurality of vertically-distributed placement frames are installed on the inner side of the trolley, a thermometer is installed on the top of the sterilization box, a sealing cover is fixedly connected to the front face of the sterilization box through bolts, and an electric heater is arranged on the inner wall of the sterilization box. Through the arrangement of the water pump and the two sterilization boxes, the water pump can transfer high-temperature sterilization water on the inner sides of the two sterilization boxes through the pipeline assembly, when one sterilization box is used for sterilization, duck blood products are placed in the other sterilization box, and after sterilization is completed, the high-temperature sterilization water can be quickly transferred into the other sterilization box; and meanwhile, the working efficiency can be improved.

The invention discloses a 3D food printing pretreatment system and a printing device.The 3D food printing pretreatment system comprises a machine body, a crushing device, an extruding device, a heating device and a collecting device.The crushing device is used for crushing unfrozen meat and uniformly mixing the meat, and the extruding device is used for extruding materials discharged by the crushing device; the heating device is used for heating materials extruded by the extrusion device, and the collecting device is used for collecting the materials heated by the heating device. Meat fibers are fully crushed and uniformly mixed with powder and water to form homogeneous slurry, so that the fluidity and extrusion stability of materials are improved, and plug blockage or fault caused by uneven particles in the 3D printing process is avoided. According to the method, extruded materials are heated, meat protein and added powder are promoted to be partially gelatinized in advance, the self-supporting performance of the materials is enhanced, the printed structure is not prone to collapse, and after the materials are heated, microbial loads can be effectively reduced, and the shelf life of the follow-up printed materials is prolonged.

The utility model relates to the technical field of ham baking equipment, in particular to energy-saving ham baking equipment, and solves the problems that under the condition of low-cost production of equipment in the prior art, common baking equipment adopts a fixed baking lamp layout, that is, a baking lamp is fixedly mounted at a specific position of the equipment, and the equipment is inconvenient to use. The problems that the ham is heated unevenly in the baking process, local overheating or incomplete cooking occurs, and the quality and the taste of the ham are seriously affected due to the fact that the ham cannot be flexibly adjusted according to the shape and the size of the ham in the prior art are solved. The energy-saving ham baking equipment comprises a shell, a round rod is vertically arranged in the center of an inner cavity of the shell, two hanging discs are connected to the outer ring of the round rod in a sleeving mode, and a baking lamp is horizontally arranged in the inner cavity of the shell. According to the ham baking device, when a worker bakes ham, the baking lamp can do reciprocating motion, for ham baking, the uniformity of baking operation is improved, the hanging disc can be driven to rotate while the baking lamp moves, and energy consumption needed by operation of the whole ham baking device is reduced.

The present invention discloses a protein paste and a preparation method thereof, and relates to the technical field of food processing, and the protein paste comprises the following raw materials in parts by mass: 600-800 parts of chicken breast meat, 50-150 parts of carrots, 50-150 parts of shiitake mushrooms, 30-80 parts of whey protein isolate powder, 30-80 parts of ginger, 10-60 parts of sesame oil, 400-700 parts of purified water, 10-40 parts of lemon juice, 100-250 parts of canned yellow peaches, 100-300 parts of pigskin jelly, and 1.5-4.5 parts of protease. According to the preparation method of the protein paste, the protein absorption rate is increased through the enzymolysis technology, nutrition enhancement and flavor improvement are achieved by scientifically proportioning multiple food materials, and finally the healthy protein paste finished product which is high in protein, low in fat, fine and smooth in taste and natural in flavor is prepared.

The utility model relates to the technical field of salt roasted chicken processing, in particular to a steam pressure sterilization box which comprises a box body and a box cover hinged to the side face of the box body in a rotating mode, the box body and the box cover are fixed through a locking assembly, and the locking assembly comprises a locking piece. The locking piece is arranged on the side face of the box cover, a mistaken opening prevention assembly is further arranged between the locking piece and the box cover and used for fixing the locking piece, a plurality of rows of supporting brackets are further arranged in the box body, before the box door is opened, the locking piece needs to be unlocked through a fixing part, and then the box door can be normally opened and closed; in this way, the good sterilization effect can be ensured, the situation that in the sterilization process, due to accidental operation, the box door is opened, external microorganisms possibly enter the sterilization box, and sterilization fails is avoided, and the mistaken opening prevention measure can ensure that the box door can only be opened under the safety condition, so that the safety of operators is protected.

A method is provided for thermal treating a food product in a thermal treatment unit with the food product having a casing comprising a protein, or hybrid casing. The method involves providing the food product, subjecting the food product to a brine solution, conveying the food product into the unit, and subjecting the food product to a thermal treating step. The thermal treating step includes at least: a) drying the food product, and b) subsequently, further thermal treating the food product. The method further involves: determining the denaturation temperature of the protein, and setting the parameters of the climate in the unit such that the dew point of the air of the unit is equal to or lower than the determined denaturation temperature, wherein step a) ends in case the surface temperature of the casing is equal to the dew point of the air of the unit.

The utility model discloses a cooked meat product sterilizing device, which relates to the technical field of cooked meat product processing and comprises a sterilizing mechanism and a conveying belt, the conveying belt is positioned on the rear side of the sterilizing mechanism, a cooling mechanism is arranged above the rear side of the sterilizing mechanism, and the sterilizing mechanism comprises an inclined sterilizing box. Cooked meat product inlets and outlets penetrating through an inner cavity of the inclined sterilization box are formed in the front side and the rear side of the inclined sterilization box correspondingly, sealing door clamping grooves are formed in the bottoms of inner rings of the two cooked meat product inlets and outlets correspondingly, hydraulic rods are fixedly installed on the front side and the rear side of the right end of the inclined sterilization box correspondingly, and sealing doors are fixedly installed on the left sides of the output ends of the two hydraulic rods correspondingly. According to the utility model, the inclined sterilization box, the threaded rod, the lifting plate, the cooked meat product placing mechanism and the sealing door are matched with one another, so that cooked meat products can be subjected to double-layer simultaneous high-temperature sterilization and can be discharged at the same time, and the quantity of the cooked meat products subjected to single sterilization is increased, so that the processing efficiency of the cooked meat products is improved.

The invention relates to a method for infusing flavored couverture oil, comprising: heating and mixing aromatic herbs or spices / flavorings with vegetable oil in a tank in varying proportions depending on the desired intensity; mechanical separation of the solid vegetable fraction or spice by centrifugation or turbo-separation; decantation in a dedicated tank; clarification by plate filtration; and cooling in a dedicated tank. It also relates to a method for infusing fish in a can of fish using the flavored couverture oil infusion obtained by said method.

The invention belongs to the field of food processing, and particularly relates to a processing method of tea-flavored fresh braised chicken capable of prolonging the shelf life and an obtained product. According to the processing method provided by the invention, under the action of the tea polyphenol, on one hand, free radicals in a lipid oxidation chain reaction are competitively removed, grease rancidity and protein oxidative degradation are inhibited, and the rising rate of putrefaction indexes such as volatile basic nitrogen and a peroxide value is reduced; on the other hand, the cell membrane integrity of escherichia coli, staphylococcus aureus and other pathogenic bacteria and molds is destroyed, and metabolism and reproduction are inhibited. After the process is optimized, the shelf life of the Texas braised chicken under the normal-temperature vacuum packaging condition is prolonged to 15-20 days compared with that of the Texas braised chicken in the traditional process, artificially synthesized preservatives do not need to be added in the whole process, and the Texas braised chicken conforms to the natural and healthy food consumption trend.

The utility model discloses spraying sterilization equipment for abalone processing, which structurally comprises a support frame, a control box, a transmission box, a sterilization mechanism and a pump machine, the pump machine is mounted on the side surface of the support frame, the pump machine is embedded and fixed on the side surface of the upper end of the sterilization mechanism, the sterilization mechanism is mounted at the upper end of the support frame, and the transmission box is embedded and fixed at the bottom of the support frame. According to the abalone overturning machine, under the moving thrust of abalones, the stress blocks drive the shaft rings to extrude and roll the rolling balls, so that the stress blocks generate resistance to the abalones, then upward driving force is generated to one ends of the abalones, overturning of the abalones is achieved, and the abalones are sterilized through the transmission box. During high-temperature impact, the left sides of the abalones are blocked by the inclined planes of the compression plates, the right sides of the abalones are blocked by the height of the left sides of the adjacent compression plates, and the front and rear sides of the abalones are blocked by the blocking strips, so that the abalones are limited on the surfaces of the deformation plates when being subjected to high-temperature impact sterilization, and are prevented from being easily separated from movement under impact.

The invention discloses agricultural food can processing equipment, and belongs to the field of can processing, the agricultural food can processing equipment comprises a heating tank, the inner top of the heating tank is fixedly connected with a cooking tank, the inner bottom of the heating tank is fixedly connected with a heating ring, the bottom of the cooking tank is fixedly connected with a valve body, and the bottom of the heating tank is fixedly connected with a conveying mechanism; and a feeding part is arranged on one side of the conveying mechanism. A second water pump can be turned on to convey boiled water in a heating tank into a heating pipe, meanwhile, the interior of the heating pipe extends into meat paste, the hot water in the heating pipe heats and disinfects the meat paste and grains, the hot water flows back into the heating tank through a backflow pipe and a second hose, hot water circulation is formed, and water flow in the heating pipe continuously flows; the interior of the heating pipe is continuously kept at high temperature, the disinfection effect is guaranteed, and the disinfection time is shortened.

The utility model discloses a crab roe paste raw material sterilization device, which comprises a raw material sterilization box, a stirring pipe, a steam generator and an accommodating chamber, the stirring pipe is driven by a driving motor and is rotatably arranged in an inner cavity of the raw material sterilization box, and the top of the stirring pipe extends to the right above of the raw material sterilization box; a plurality of stirring plates are fixedly installed on the outer wall of the stirring pipe in the vertical direction, the steam generator is detachably installed outside the raw material sterilization box, a guide pipe is fixedly installed at the air outlet end of the steam generator, and the end, away from the steam generator, of the guide pipe is rotationally connected with the top of the stirring pipe; and the accommodating chamber is communicated with the inner cavity of the stirring pipe. According to the utility model, through the mutual cooperation of all the parts, the crab roe paste raw materials can be quickly stirred while being sterilized, so that the crab roe paste raw materials are heated more uniformly, the time required for sterilizing the crab roe paste raw materials is shortened, and the sterilizing speed of the crab roe paste raw materials is improved.

The utility model discloses a steam sterilization device for cooked meat product processing, and relates to the technical field of cooked meat product production and processing.The steam sterilization device comprises a steam sterilization body, a steam sterilization base and a switching seat, a dispersing spraying frame is arranged on the inner side of the top of the steam sterilization body, and heating iron is arranged in a water storage tank; the back surface of the water storage tank is connected with a hot water outlet pipe, one end of the hot water outlet pipe is provided with a tilting fillet B, the top of the steam sterilization main body is connected with a cold water outlet pipe, and one end of the cold water outlet pipe is provided with a tilting fillet A; according to the technical key points, a switching seat is controlled to rotate between a tilting fillet B and a tilting fillet A, and the communication states of an internal channel of the switching seat, a cold water outlet pipe and a hot water outlet pipe are switched, so that the interior of the cold water outlet pipe for conveying cold water is conveniently rotated to convey hot water for sterilization and disinfection; after the switching seat is reset, a cold water and hot water conveying channel can be kept unchanged, and the effect that cooked meat products are sterilized by steam for a long time is conveniently guaranteed.

The invention relates to the field of supercritical technology, in particular to a supercritical processing method of fresh pickled fish maw. Comprising the following steps: S1, impurity removal and cleaning; s2, slitting and forming; s3, supercritical fluid drying; s4, performing low-temperature curing; s5, sterilization and preservation; and S6, sub-packaging and packaging. The supercritical fluid drying technology is adopted, the whole drying treatment only needs 0.4-1 h, the time of the whole processing flow is greatly shortened, the production efficiency of a factory is improved, rapid dehydration drying and structure modification of the fish maw are achieved, nutrient loss and taste deterioration caused by traditional hot air drying are avoided, the water absorption and reconstitution properties of the fish maw are enhanced, and the quality of the fish maw is improved. The finished fresh pickled fish maw can be soaked within 5 minutes, the fast-paced life requirement is met, nutrition and convenience are achieved, the modern consumption trend is met, the use feeling of a user is improved, and the market competitiveness can be obviously improved.

The invention belongs to the technical field of food processing, and particularly relates to a method for delaying lipid oxidation in the frozen storage process of conditioning meat products. According to the method, the fresh meat product is firstly subjected to vacuum cooking, and then the conditioned meat product subjected to vacuum cooking is placed in a ternary dipping freezing system to be frozen for 1-2 h at the temperature of-30 DEG C to-20 DEG C. The treatment method has the beneficial effects that after the fresh meat product is treated by adopting the method in combination with conditioning and rapid freezing, the lipid oxidation rate of the conditioned meat product is remarkably reduced in the subsequent freezing storage process, meanwhile, the second-stage and third-stage structural stability of protein is higher, and the treatment method provided by the invention has the advantages that the treatment effect is good, and the treatment cost is low. The raw materials are simple and easy to obtain, the treatment cost is low, and the universality is higher.