90results 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 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.

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.

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 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.

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 relates to the technical field of fresh-keeping equipment, and discloses ice crystal-free aquatic product fresh-keeping equipment and method below zero DEG C. The ice crystal-free aquatic product fresh-keeping equipment below zero DEG C comprises a storage tank, a tank cover and a taking and placing mechanism, the tank cover is detachably connected to the storage tank, and the taking and placing mechanism is detachably installed on the storage tank; the taking and placing mechanism comprises a counterweight enclosure, the counterweight enclosure coaxially moves in the storage tank in the vertical direction, and a vertically-through material passing cavity is formed in the counterweight enclosure; the base rod piece is mounted in the material passing cavity of the counterweight enclosure; one end of the movable rod piece is hinged to the base rod piece, the other end of the movable rod piece abuts against the counterweight fence, and the hinge axis of the movable rod piece is parallel to the axis of the counterweight fence; the bearing net is connected between the base rod piece and the movable rod piece; the driving set is matched with the moving rod piece and used for driving the moving rod piece to move. The aquatic product taking-out convenience can be improved.

The invention discloses a saussurea involucrata polysaccharide, a nanoemulsion thereof, and a preparation method and application of the saussurea involucrata polysaccharide. The specific method comprises the following steps: firstly, drying and grinding saussurea involucrata peel into powder; selecting bacillus altitudinis cultured to the second generation as a fermentation strain, carrying out inoculation fermentation treatment on the powder, and filtering to obtain supernate; and adding ethanol for alcohol precipitation overnight, centrifuging, performing rotary evaporation, removing protein by a Sevage method, dialyzing, purifying, freeze-drying, and repeating the operation to obtain the product. According to the present invention, the Prunus persica pericarp polysaccharide is extracted and purified, the standardized process is established, the Prunus persica polysaccharide nano-emulsion is prepared, and the high encapsulation efficiency and the stability are achieved by optimizing the surfactant system; according to the invention, the saussurea nipponica polysaccharide and the nanoemulsion thereof are innovatively applied to shrimp coating preservation, and a wax layer barrier is broken through by utilizing the nano-size effect and the interface adaptability of the saussurea nipponica polysaccharide, so that microbial proliferation can be remarkably inhibited, fat oxidation can be reduced, the water binding capacity and sensory quality can be maintained, and the shelf life can be effectively prolonged.

The present invention relates to a food processing line (10), the food processing line (10) comprising an injection device (2) configured to inject a liquid into food; at least one microwave sensor (1, 3) configured to sense microwave transmission data of the food product, the microwave sensor (1, 3) comprising a microwave transmitter (11) and a microwave receiver (12) spaced apart from the microwave transmitter (11), the microwave receiver (12) further configured to receive a transmission signal transmitted by the microwave transmitter (11); and a control unit (4) configured to receive the microwave transmission data from the microwave sensor (1, 3) and to control the injection device (2) based on the microwave transmission data received from the microwave sensor (1, 3).

The present invention relates to an electrostatic spraying system (10) for electrostatic spraying an object, the system (10) comprising an air-assisted electrostatic spraying device (14) and an airflow channel (12), wherein the spraying device (14) is positioned in the airflow channel (12) and comprises a spray nozzle (16), said spray nozzle (16) is configured to provide an electrostatically charged spray plume in the direction of the object. The airflow channel (12) is configured to provide an airflow in the direction of the object to be sprayed and successively comprises a first part comprising an air inlet, a second part for providing a venturi effect, and a third part comprising an air outlet. The air-assisted electrostatic spraying nozzle (16) is positioned in the third part of the airflow channel (12) and wherein the third part is configured to provide an airflow surrounding the electrostatically charged spray plume. The invention further relates to the use of the spraying system (10) and method.

The application provides a moisture intelligent compensation method, system and device for reducing loss of food vacuum cooling, and relates to the technical field of intelligent food processing. The method of the application is applied to a vacuum cooling system (an internal vacuum chamber for placing food to be cooled is arranged). The method of the application comprises the following steps: obtaining a temperature field, a three-dimensional profile, a mass, humidity in the vacuum chamber and pressure in the vacuum chamber of the food; inputting the temperature field, the three-dimensional profile, the mass, the humidity and the pressure into a pre-trained water content prediction model to obtain water contents of multiple different regions of the food; determining target regions to be watered and water supplement amounts corresponding to each target region according to the water contents of each region and target water contents corresponding to each region; and watering the target regions according to coordinates corresponding to each target region and the water supplement amounts corresponding to each target region. The application can realize accurate and quantitative compensation of moisture in local regions of food and reduce loss in the vacuum cooling process of food.

Provided are foodstuff treatment systems that are convertible between a processing mode in which foodstuffs are processed (e.g., disinfected) and a clean-in-place mode in which the system operates to clean material (e.g., biological buildup) that has accumulated within the system.

The invention belongs to the technical field of stinky mandarin fish fermentation, and particularly relates to stinky mandarin fish self-cleaning and infectious microbe invasion prevention fermentation equipment which comprises a traction and irradiation mechanism, the traction and irradiation mechanism is placed on the ground, the top of the traction and irradiation mechanism is connected with a shaking and expanding mechanism, and the shaking and expanding mechanism is driven by the traction and irradiation mechanism and the shaking and expanding mechanism in a matched mode. The problems that an existing device is single in cleaning mode and difficult to remove stubborn dirt can be effectively solved, the cleaning coverage rate is greatly increased, meanwhile, the defect that the existing device is lack of cleaning pertinence is overcome, an excellent initial environment is created for fermentation, and the fermentation efficiency is improved. The infectious microbe contamination rate can be reduced, the problem that flora regulation and control of existing equipment are out of control is solved, and stable fermentation is ensured.

A ripening box (1) for the processing of foodstuffs, comprising a housing (10) with a base surface (100), four side walls (101) which each adjoin the edge of the base surface (100) and are perpendicular to it, wherein the four walls (101) are arranged so that they form an enclosed space, characterized in that the base surface (100) is subdivided into several separate base parts (1000) which are provided with numerous openings (1001) and which can each be removed and / or pulled out separately on at least one side of the housing (10).

The present invention discloses a meat pickling device and method thereof, relating to the technical field of meat pickling, comprising a base plate and a mounting plate, as well as a pickling tank assembly, a flip drive assembly and a sauce adding assembly, wherein the pickling tank assembly comprises multiple rotating shafts, and a double-arc cavity plate is fixed on each rotating shaft, the multiple double-arc cavity plates together constitute a complete tank body, and the inner wall of the tank body presents multiple convex structures, and the flip drive assembly is arranged on one side of the multiple double-arc cavity plates; the double-arc cavity plate of the present invention can be rotated 180°, so that the dirty surface with sauce is flipped to the outer wall, and the clean surface is turned to the inner wall to be directly put into a new batch of pickling; the outer wall cleaning and the internal pickling are carried out simultaneously, reducing a large amount of cleaning downtime; in addition, when the cavity plate is flipped 90°, a strip groove is formed, and the pickled meat directly leaks out by gravity, avoiding manual digging, and the unloading efficiency can be effectively improved; finally, after flipping, the residual surface of the sauce is exposed to the outside and can be directly sprayed and rinsed without entering the inside of the tank body.