142results about "Meat/fish preservation using liquids" patented technology

An improved system for treating, precooling, and handling perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of palletized perishable products during the precooling step. Sanitizing substances are dispensed into the recirculating air to significantly reduce micro-organisms on the surface coming from the field and avoid recontamination from the cooling warehouse. Conditioning and ripening management substances are recirculated to enable managing the ripeness of a perishable to a target. The mobile container is able to operate independently outside of a refrigerated warehouse used for storage and distribution of the cooled perishable product. The mobile container can be located near harvest or facilities with no colling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, precooling and treatment and then distribution.

Disclosed are various embodiments of an auger-style treatment tank equipped with instrumentation. In one embodiment, an auger treatment tank includes an auger configured to rotate within treatment liquid in the auger treatment tank. The auger includes an auger shaft and at least one auger flight coupled to and helically disposed about the auger shaft. The auger treatment tank also includes one or more sensors configured to provide data directly or indirectly indicating a torque transmitted to the auger to effect rotation.

The utility model relates to the technical field of food processing, and discloses a fish meat pickling device which comprises a pickling tank, a retainer plate, an insertion rod, a liquid inlet hole, a salt adding hopper, a salt water circulating assembly and a vacuum assembly, according to the salting device, firstly, the salting tank is circularly led out and injected through the salting circulating assembly, so that workers can conveniently detect the concentration of the salting in the salting tank, salt is conveniently supplemented, the salt concentration of the salting is guaranteed, meanwhile, negative pressure is generated in the salting tank through the vacuum assembly, and the salting effect of the salting device is improved. Therefore, the osmotic pressure of fish cells is increased through negative pressure, the pickling speed of fish is further accelerated, and the practicability of the equipment is improved.

The utility model discloses a moisture preserving and pickling device for raw chickens, and belongs to the technical field of chicken pickling. The moisture preserving and pickling device for the raw chicken comprises a support, a pickling device and a pickling device, the pickling barrel is provided with an opening, and the pickling barrel is detachably connected with the bracket; the sealing cover is matched with the pickling barrel, and the sealing cover is further provided with a feeding pipe; the stirring assembly comprises a stirring rod and a first driving device, the first driving device is connected with the sealing cover and the lifting structure, the stirring rod penetrates through the sealing cover and extends into the pickling barrel, and the stirring rod is in driving connection with the first driving device. The technical problem that in the chicken pickling process of an existing tumbling machine, part of chicken is not evenly pickled is solved.

The utility model discloses multi-angle sterilization equipment for processing meat product prefabricated vegetables, which comprises a sterilization box, a sterilization roller is transversely arranged in the sterilization box, one end of the sterilization roller is provided with an end shaft I, the other end of the sterilization roller is provided with an end shaft II, and the end shaft I and the end shaft II are rotatably mounted on the inner side of the sterilization box through bearings. A plurality of draining holes are formed in the peripheral side of the sterilization roller, an L-shaped liquid guide pipe penetrating through the two ends of the second end shaft is rotationally installed on the inner side of the second end shaft, and the meat products on the lower portion in the roller can be fully covered and subjected to irradiation sterilization through ultraviolet lamps arranged on the two sides; the spray washing pipe can carry out covering type dense spraying on the meat products below through the spray header, and through cooperation with the continuously rotating sterilization roller and the continuously turned surface of the meat products, a disinfectant and ultraviolet light beams can be in multi-angle and full contact with the surfaces of the meat, sterilization is more thorough, and later storage and transportation and safe eating are facilitated.

The comprehensive deep processing device comprises a box body, the box body is a cylinder with the interior hollowed out and the top provided with an opening, an assembly base is installed in the box body, a plurality of movable assemblies are evenly installed on the circumference of the inner side of the assembly base, and the power output ends of the movable assemblies are connected with a driven mechanism; a driving motor is installed at the bottom of the box body, the power output end of the driving motor is connected with a driving assembly, the driving assembly is rotationally arranged in the center of the interior of the box body, a box cover is installed at the top of the assembling base and installed at the top of the box body through thread locking, and a sealing assembly is arranged between the inner side of the box cover and the assembling base; supporting frames are installed on the four sides of the bottom of the box body.

Systems and methods for providing food intervention, pumping up, and tenderization are discussed. While such systems can include any suitable component, in some cases, they include a needleless spray nozzle head that injects injectate into food without requiring the head to contact the food. In some cases, the head comprises an elongated needleless spray bar that defines multiple internal fluid channels that extend from a first end to a second end of the spray bar. In some cases, the head comprises a manifold system with a first manifold portion at the first end and a second manifold portion at the second end of the spray bar. In some cases, the first manifold portion directs the injectate towards the second end, and the second manifold portion directs the injectate towards the first end of the elongated needleless spray bar. Other implementations are described.

Methods and related apparatus for improving the efficacy of antimicrobial agents within processing tanks. Processing tanks can include side streams for introducing antimicrobial agents into the processing tanks. The antimicrobial agents will be added and mixed in the side stream to form a processing solution. Additional actions can be conducted on the processing solution within the side stream including any and or all of heating, pumping, sampling, measuring, testing and pH adjustment of the processing solution. The processing solution is divided into at least two processing solution steams, which can be introduced at two different and distinct locations within the processing tank such as a carcass introduction end and a carcass removal end. By simultaneously introducing at least two processing solution streams at different locations of the processing tank, large concentration gradients of the antimicrobial agent are avoided.

A brine injection machine for injecting brine to meat pieces is provided. The machine comprises an auxiliary frame (10) configured to carry a pre-filtering unit (6), and a pre-filtered brine tank (7), the auxiliary frame being detachable with regard to the main frame (1). At least one level sensors (32) is configured for detecting an amount of pre-filtered brine in the pre-filtered brine tank (7), and an electronic control device is configured for controlling the brine injection operation as a function of the amount of pre-filtered brine in the pre-filtered brine tank (7) that can be recycled, as detected by the at least one level sensor (32) at the end of a brine injection cycle. It is also disclosed a method for operating a brine injection machine according to the invention.

A refrigerator and an ultrasonic treatment device thereof. The ultrasonic treatment device comprises: a container, which is configured to accommodate a food material to be treated; a bottom plate, which is arranged at the bottom of the container, with at least one ultrasonic protusion being formed on an upper surface of the bottom plate; and at least one ultrasonic transducer, which is configured to controllably apply ultrasound to the bottom plate. By means of the ultrasonic treatment device, the food material can be tasted quickly and uniformly, and the food material is fresh and succulent and tastes relatively good after pickling.

The invention belongs to the technical field of agricultural and sideline product processing, and particularly relates to a salted vegetable sterilization device and process, and the technical scheme is that the salted vegetable sterilization device comprises a sterilization bin, a spraying bin and a draining bin, the spraying bin is arranged at the top of the sterilization bin, the draining bin is arranged at the bottom of the sterilization bin, a conveyor is arranged on one side of the top of the sterilization bin, and a spraying pipe is arranged at the top of the spraying bin; and the bottom of the spraying pipe is provided with a nozzle. According to the device, the sterilization bin, the spraying bin and the draining bin are vertically stacked, subsequent paths of pickled vegetables can be synchronously cleaned while the pickled vegetables are cleaned, a continuous sterilization, cleaning and draining process is formed, the draining bin collects waste water and is convenient to recycle, a motor drives a gear and a rack, a connecting rod and a guide wheel are driven, a swing arm pulls a draining plate to turn over, and thus the pickled vegetables are cleaned. And meanwhile, the sling is linked with the draining net to form a variable gradient, automatic discharging and secondary draining can be achieved only through forward and reverse rotation adjustment of one motor, and precise control is achieved through cooperation with a gear, a rack, a connecting rod and the sling.

The invention discloses a processing method of high-quality quick-frozen leiocassis longirostris fillets, which comprises the following steps: (1) selecting fresh leiocassis longirostris, slaughtering, cutting into fillets, cleaning and draining; (2) precooling the leiocassis longirostris slices in a dipping freezing liquid; and (3) putting the precooled fish slices into a mixed protective solution of quince seed mucus, fishing out the fish slices, immediately feeding the fish slices into a liquid nitrogen quick-freezing cabinet to freeze the fish slices, and then putting the fish slices into a refrigeration house to be frozen. According to the preparation method disclosed by the invention, a layer of gel coating which takes quince seed mucus as a base material and is added with citrus essential oil is constructed on the surface of the fillet, and the coating is used as a macroscopic physical barrier, so that juice loss of the fillet can be effectively reduced, lipid oxidation can be inhibited, microbial invasion can be blocked, and mechanical support can be provided to prevent freeze cracking. By adopting a dipping pre-cooling mode, the fish meat quality can be well maintained, and meanwhile, the consumption of liquid nitrogen during freezing is reduced.

The utility model relates to the technical field of fresh food processing equipment, in particular to a portable deodorization, preservation and unfreezing all-in-one machine which comprises a water storage tank and an unfreezing tank, a working box is arranged between the water storage tank and the unfreezing tank, an atomizing chamber used for placing an atomizer is arranged in the working box, and the top end of the atomizing chamber is communicated with an air duct. A fan seat plate for placing a fan is arranged on one side, far away from the unfreezing box, of the air duct, a slotted hole communicated with an air outlet of the fan is formed in one end, close to the fan seat plate, of the air duct, and the other end of the air duct is communicated with the unfreezing box; a detachable porous partition plate is arranged in the thawing box and close to the upper end, and mist dispersing holes which are located above the porous partition plate and used for dispersing mist in the thawing box are formed in the side wall of the thawing box. The aquatic product meat thawing device can realize diversified working modes, is simple in use mode, meets the thawing requirements of different aquatic product meat, can be matched with fishy smell removal and fresh-keeping pretreatment, and improves the use flexibility of the device.

The present invention discloses a high-pressure, energy-saving, quick-freezing device and method for aquatic products, which is below their freezing point. The device comprises a barrier ring plate, a high-pressure curing tank, an ice crystal generation positioning rod, a curing basket, a curing liquid storage tank, a pressure relief pipe, a feed pump, a curing liquid inspection pipe, a feed pipe, and a heating coil. By regulating the freezing point of the curing liquid and separating it, the device controls ice crystal formation in the curing liquid and the aquatic product. Furthermore, the device utilizes the pressure generated by the expansion of ice crystals in the curing liquid to achieve high-pressure, efficient curing of aquatic products below their freezing point at ambient pressure, while also enabling rapid freezing of the aquatic products after high-pressure curing.

An improved system and method for treating, precooling, handling, and packaging perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of perishable products during the precooling step. The mobile container is a prefabricated container or is modified from a standard intermodal container or over-the-road semi-trailer. The enhanced forced air and / or refrigeration equipment is contained within the container and / or mounted on the top and / or side exterior of the container and can accomplish rapid cooling. The mobile container can be located near harvest or facilities with no cooling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, through precooling and treatment, through processing and packaging, preferably to a MAP process, and then to distribution.

The invention discloses an immersion treatment system and method and an auger for the immersion treatment system. The auger may include an auger panel that moves the product and the processing liquid in the processing tank. The first auger panel may include at least: a forward edge and a rearward edge. At least one of the forward edge and the rearward edge may include one or more gaps that form corresponding grid channels, where the at least one of the forward edge and the rearward edge is connected to another auger panel at a weld joint.

The invention discloses cooked meat product pickling equipment and a method thereof, and belongs to the technical field of meat processing, the cooked meat product pickling equipment comprises a pickling barrel, a limiting frame is arranged in the pickling barrel, and a driving shaft is rotatably connected in the limiting frame; the guide rods arranged on the two sides of the extrusion frame are matched with the guide grooves in the two sides of the inner wall of the limiting frame, and when the extrusion frame downwards moves to a certain position, the extrusion frame can properly rotate under the guidance of the guide rods and the guide grooves. The rotating function not only enhances the flexibility of the flapping action, but also enables the extrusion frame to extrude and pull the cooked meat product in the flapping process, so that the flapping effect on the cooked meat product is greatly improved, and the composite physical action promotes the pickling agent to more deeply permeate into the cooked meat product, so that the pickling effect of the cooked meat product is improved. The uniform distribution and full absorption of the pickling materials are ensured, and the practicability and high efficiency of the cooked meat product pickling equipment in practical application are ensured.

The invention relates to the technical field of food processing and production, in particular to a production method for prolonging the shelf life of hot slaughtered medium-temperature meat, which comprises the following steps: selecting hot slaughtered livestock and poultry meat, treating, soaking a meat blank in a citric acid solution, rinsing after soaking, and draining to obtain a pretreated meat blank; preparing a preservative solution, soaking the pretreated meat blank in the preservative solution, and stirring for multiple times during soaking; after soaking, taking out and draining redundant solution on the surface to obtain a soaked meat blank; adding a pickling material for pickling to obtain a marinated meat blank; cooling the marinated meat blank, keeping the air speed and the relative humidity of a cooling chamber, reducing the central temperature of the meat blank to a target temperature at a certain cooling rate, preparing a semi-finished product, and putting the semi-finished product into a barrier packaging film for sealing treatment to prepare a finished product. The citric acid is used for pretreatment, and the staged temperature control cooling technology is adopted, so that the shelf life is remarkably prolonged, and meanwhile, the safety risk and flavor damage caused by chemical additives are avoided.

Methods and apparatus for washing food products (e.g., round produce) are provided. An example apparatus for washing at least one item of round produce generally includes: an applicator configured to apply a first wash treatment solution to an entire exterior surface of the at least one item of round produce; and an opaque shroud configured to prevent light from impinging on the at least one item of round produce and the first wash treatment solution. An example method of washing at least one item of round produce generally includes applying a first wash treatment solution to an entire exterior surface of the item of round produce in a first wash stage while preventing light from impinging on the item of round produce and the first wash treatment solution in the first wash stage.

A compact device for the removal of heavy metals and microorganisms from food, by means of a pulsed electromagnetic field, a constant flow of electric current and pulsating light radiation.

A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The inventive extreme vacuum cooling (EVC) technology and apparatus for food rapid cooling and food flavor infusion can work in ultra low pressure conditions with adaptive chamber pressure control to avoid liquid splash inside the food chamber. The disclosed EVC cooling and food flavor infusion apparatus has a one-unit design for handing small payloads, and a dual-module design to handle larger payloads. It can accelerate the food marinating and brining process with substantial time savings. Using the EVC apparatus, large amounts of meats, vegetables, and fruits can be prepared with various flavor infusion recipes. Plant-forward and high-volume food service kitchens can become more time and energy efficient, less labor intensive, and higher throughput food preparation operations.

The invention relates to the technical field of food fresh-keeping equipment, in particular to composite fresh-keeping type marinated food fresh-keeping equipment and a fresh-keeping technology.The composite fresh-keeping type marinated food fresh-keeping equipment comprises a fresh-keeping box, fixed supporting legs are arranged at the four corners of the bottom side of the fresh-keeping box, a detachable upper cover is arranged on the upper side of the fresh-keeping box, and sliding grooves are formed in the two sides of the fresh-keeping box; a sliding plate and a connecting plate are slidably mounted in the two sliding grooves correspondingly. Raw materials can be discharged by opening a sliding block in a first guide groove, the purposes of pre-conditioning and cleaning the raw materials are achieved, a swing plate is driven by a driving structure to horizontally move in a reciprocating mode, the raw materials on a first shielding ring and a filter screen shake, it is ensured that the effect coverage of an extrusion cone is more comprehensive, treatment dead corners are avoided, and the treatment efficiency is improved. And rotary extrusion of the first rotary barrel is matched with horizontal shaking of the swing mechanism, so that a pretreatment field is formed, and the pretreatment efficiency and uniformity are improved.

The utility model provides a conveyor for aquatic product processing, which relates to the technical field of aquatic product conveying and comprises a machine body, a classification mechanism and a pretreatment mechanism, a first mesh belt and a second mesh belt are respectively arranged in the machine body, and the classification mechanism comprises a baffle and a pushing assembly. The pretreatment mechanism comprises a liquid supply assembly, a gas supply assembly, a plurality of first spray heads and a plurality of second spray heads, a partition plate is fixedly arranged in the machine body, the first spray heads and the second spray heads are arranged at the top of the partition plate and the top of the machine body correspondingly, and the first spray heads and the second spray heads are staggered; the liquid supply assembly is arranged on the outer wall of the machine body, and the air supply assembly is arranged on the side of the machine body. According to the conveyor for aquatic product processing, synchronous separated conveying of shrimps and fishes can be achieved, so that separated synchronous conveying of the fishes and the shrimps can be achieved without a plurality of conveyors, and the effect that one machine has multiple purposes is achieved; and the fish and shrimp conveying cost is further reduced.

The residual brine remaining from a brine injection process is collected and filtered by a primary filter system. Thereafter, the filtered brine is routed to a saddle tank from where the brine is routed, as needed, to a secondary filter remove particulates from the brine sufficient to enable the brine then to be routed to an injection head for reuse for injection into the work product. Clean brine is used to clean the primary and secondary filter systems. Thereafter, the spent brine from cleaning the primary and secondary filters is routed to the primary filter system to undergo primary filtration in the same manner as the brine collected after being expelled by the injection process. After this primary filtration, the brine is routed to the saddle tank.

Disclosed are various embodiments of an auger-style treatment tank equipped with instrumentation. In one embodiment, an auger treatment tank includes an auger configured to rotate within treatment liquid in the auger treatment tank. The auger includes an auger shaft and at least one auger flight coupled to and helically disposed about the auger shaft. The auger treatment tank also includes one or more sensors configured to provide data directly or indirectly indicating a torque transmitted to the auger to effect rotation.

The invention discloses a preparation method of a low-salt shallow-fermented sausage, and belongs to the technical field of sausage preparation, and the method comprises the steps of raw material pretreatment, material mixing, sausage filling, fermentation and the like. Then hot air fermentation and cold air fermentation are sequentially performed to promote the growth and reproduction of beneficial microorganisms and improve the microbial diversity of the sausages, so that accumulation and conversion of flavor substances are promoted, the healthy sausages which are rich in fragrance and low in salt are obtained, the fermentation time is greatly shortened, and the fermentation efficiency is improved; the preservative is prepared at the same time to spray the fermented sausages, and the preservative can slowly and continuously release natural antibacterial components to inhibit microbial contamination, so that the safety of the sausages is improved, the storage life of the sausages is prolonged, and the preservative has a good application prospect.

A process that includes receiving, by a trimmer via a conveyor system, a foodstuff, automatically trimming, by the trimmer and based on trimming instructions, the foodstuff that results in trimmings and a trimmed foodstuff. The process also includes advancing, via the conveyor system, the trimmings of the foodstuff to a trimmings collector, and advancing, via the conveyor system, the trimmed foodstuff out of the trimmer. The trimmer is provided on the conveyor system prior to an injector such that the trimmer performs the automatic trimming of the foodstuff prior to injecting the foodstuff with a liquid solution by the injector.

The utility model relates to the technical field of meat product production, in particular to a salt-reducing and quality-guaranteeing treatment device for meat products. The device comprises a treatment box and a supporting base, the treatment box is arranged above the supporting base and is in running fit with the supporting base, a sealing cover is arranged at one end of the treatment box, a cleaning assembly is mounted in the sealing cover, an auxiliary assembly is mounted in the cleaning assembly, and the cleaning assembly is used for cleaning residues adhered to the inner wall of the treatment box and is used for cleaning residues adhered to the inner wall of the treatment box. And the auxiliary assembly is used for assisting the cleaning assembly in comprehensively cleaning residues adhered to the inner wall of the treatment box. Through cooperative work of the cleaning assembly and the auxiliary assembly, residues on the inner wall and the bottom of the treatment box can be comprehensively and deeply cleaned. Through preliminary scraping of the scraping plate and linear motion cleaning of the cleaning block driven by the sliding block, residues at different positions and in different forms are effectively removed, cleanliness of the interior of the treatment box is guaranteed, the influence of the residues on subsequent meat treatment is avoided, and the meat quality is improved.

The invention belongs to the technical field of aquatic product pickling, and particularly relates to an aquatic product pickling stirrer which comprises a feeding chamber, a first feeding pipe is fixedly mounted on one side of the feeding chamber, a pickling chamber is fixedly mounted at the bottom end of the feeding chamber, and a dismounting plate is movably mounted on one side of the pickling chamber. A water outlet pipe is fixedly mounted on the side, away from the pickling chamber, of the dismounting plate, a base is fixedly mounted at the bottom end of the pickling chamber, a rotating rod is mounted on the inner wall of the feeding chamber, an intermittent assembly and a discharging assembly are arranged on the outer wall of the rotating rod, and the bottom end of the rotating rod penetrates through the feeding chamber and extends to the inner wall of the base; a motor is arranged at the bottom end of the rotating rod, and stirring blocks are uniformly and fixedly mounted on one side of the rotating rod; through cooperation of the intermittent assembly and the discharging assembly, when the aquatic products are discharged, the aquatic products can be soaked in pickling liquid more uniformly, the pickling effect of the aquatic products is improved, the adding amount of the pickling liquid is more accurate, and the pickling efficiency of the aquatic products is further improved.

The invention provides chicken leg production equipment beneficial to rapid flavoring of spices, and the equipment comprises a conveying mechanism which is used for conveying chicken legs so as to facilitate batch processing of the chicken legs; the cutter mechanism is arranged below the conveying mechanism and is used for cutting the chicken legs to enable the interiors of the chicken legs to be tasty; the pretreatment mechanism is arranged below the conveying mechanism and is used for carrying out unfreezing and kneading pretreatment work on the chicken legs before pickling; the soaking mechanism is arranged below the conveying mechanism and is used for accelerating spices to enter the chicken legs in a frequent alternate pickling manner; chicken legs can be automatically conveyed in batches through the conveying mechanism, the chicken legs are stably cut through the cutter mechanism, flavoring of spices is accelerated, unfreezing, soaking and kneading assemblies are used for assisting in unfreezing and tenderizing meat through the pretreatment mechanism, and finally the chicken legs are mixed with various flavors through the soaking mechanism, and spice permeation is accelerated.