42results about "Meat/fish preservation using liquids" patented technology

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.

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.

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.

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.

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 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 relates to the field of food processing, in particular to a high-freshness-retaining pickling method of duck gizzards. The preparation method comprises the following steps: screening and pre-treating, namely screening and pre-treating duck gizzards, and draining to obtain duck gizzards A; performing fishy smell removal and pre-pickling: kneading and stirring the duck gizzards A with pickling liquid for 3-5 minutes, taking out the duck gizzards A, and drying the duck gizzards A until the surface humidity is less than 30% to obtain duck gizzards B; performing fresh-keeping coating: performing double-sided spraying on the surfaces of the duck gizzards B through a fresh-keeping glue solution, and performing airing to obtain duck gizzards C; performing vacuum infiltration pickling: putting the duck gizzards C into the pickling liquid again, and performing vacuum infiltration pickling to obtain duck gizzards D; curing and sterilizing: mixing the duck gizzards D with marinating essence, cooking, cooling after cooking, adding a toner and a flavoring agent, uniformly mixing with the mixture, and sterilizing to obtain the high-freshness preserved duck gizzards; according to the process, the fullness and layering sense of the flavor of the finished product are enhanced through the three steps of deodorization and pre-pickling, fresh-keeping coating and vacuum infiltration pickling.

A method of chilling poultry carcasses is disclosed. It comprises A) arranging the poultry carcasses in a first chilling section having an air temperature of 8-18 °C for a first period of 30-75 minutes and applying a water mist having a water temperature of 5-20 °C onto the poultry carcasses at intervals of 5-70 seconds during said first period; and B) arranging the poultry carcasses in a second chilling section having an air temperature of 0-2 °C for a second period of 60-180 minutes. A chilling system comprises: a first chilling section comprising an air inlet and a plurality of water misting nozzles, a first air management system, a water supply system, a second chilling section, a second air management system, and a control unit for controlling the first air management system, the water supply system, and the second air management system.

The invention relates to the technical field of freezing equipment, and discloses frozen abalone processing equipment which comprises an outer square cabin, a refrigerating system, an airflow circulating system and a water supply system, the refrigerating system, the airflow circulating system and the water supply system are arranged in the outer square cabin, a mesh belt type conveyor is fixed in the outer square cabin, and a heat preservation box is fixed above the mesh belt type conveyor. Side baffles are fixed to the two sides of a mesh belt of the mesh belt type conveyor, and the moisturizing piece is fixed to the heat preservation box; the icing piece is fixed on the heat preservation box; the micro-fog spray head is fixed on the moisturizing piece and the icing piece; the turning part is fixed on the heat preservation box; the freezing equipment disclosed by the invention can realize coherent processing of firstly moisturizing the abalones, then freezing the icing film and then freezing the icing coat, and synchronously realizes the attachment of the icing coat while completing the freezing of the abalones, so that a subsequent independent water-passing and icing process is omitted; through cooperative rotation of the material stirring plate and the material turning plate, the function of accurately turning over abalones is achieved, and meanwhile, by means of the lifting effect of the side tilting plate, the abalones are prevented from falling off and being damaged due to gravity in the turning process.

The utility model relates to the technical field of chicken slaughtering, and discloses a fresh-keeping storage device after chicken slaughtering, which comprises a fresh-keeping box, the left side and the right side of the inner wall of the fresh-keeping box are respectively provided with a limiting groove, and one side of the inner wall of each left-right adjacent limiting groove is fixedly connected with a limiting plate. The inner walls of the left and right adjacent limiting grooves penetrate through and are slidably connected with uniformly distributed supporting rods, the outer rings of the supporting rods are sleeved with springs, the inner walls of the left and right adjacent limiting plates are slidably connected with insertion blocks, and a placement table is fixedly connected between the left and right adjacent insertion blocks. According to the chicken storage device, chicken is placed on the upper portion of the placing table through inserting blocks, supporting rods, springs, moving rods and eccentric wheels, then the inserting blocks on the two sides are inserted into limiting plates to be stored, then a motor is started to work, a second belt wheel can be driven to rotate, a belt rotates along with the second belt wheel, the eccentric wheels are driven to rotate, and then the second belt wheel cooperates with wheels.

An injection device (5) for injecting a liquid into meat comprising a housing (61), a conveyor (53), and a modular needle bridge (4) arranged above and across an endless belt conveying surface (54) of the conveyor (53). A drive system (70) is provided to move the conveying surface (54) in at least two opposite conveying directions. The needle bridge (4) comprises vertically stacked needle bridge blocks (3) with aligning means (32), and needle head cavities (31) of a non-circular cross-section for receiving correspondingly shaped needle heads (1) with hollow injection needles (12) that can move vertically in the needle head cavities (31). The needle head cavities (31) are arranged in rows to form a continuous regular injection pattern.

A method for combating bacterial biofilms by means of bacteriophages,provision of a suspension containing one type of bacteriophages or a mixture of different types of bacteriophages or parts thereof,provision of a treatment chamber (1), in which a human or animal carrier (2) medium is placed, andnon-destructive cold nebulization of the suspension of bacteriophages and introduction the generated mist into the treatment chamber (1) during a first treatment period so that the generated mist can act on the surface of the carrier medium (2).

The utility model discloses a multi-angle cleaning machine for livestock slaughtering, which relates to the field of livestock slaughtering and cleaning and comprises a cleaning box, and a multi-angle disinfection component, a multi-angle cleaning component and an air drying component are sequentially arranged on each of two sides in the cleaning box. Connecting pipelines are arranged at the bottom end of the cleaning box and located below the multi-angle disinfection assembly, the multi-angle cleaning assembly and the air drying assembly, a sewage tank is arranged at the bottom ends of the connecting pipelines, and a translation mechanism is arranged at the inner top of the cleaning box and used for translating livestock meat blocks needing to be cleaned in the slaughtering process; the movable part of the translation mechanism is connected with the top end of the gripper mechanism and used for gripping livestock meat blocks needing to be cleaned in the slaughtering process, a conveying mechanism is arranged at one end of the cleaning box, and the working efficiency can be improved through the conveying mechanism. According to the device, multi-angle cleaning and air drying of meat blocks of slaughtered livestock are achieved, waste water is collected, follow-up repeated utilization of water resources is facilitated, the labor intensity of workers is relieved, and the working efficiency is improved.

A process of making ham is disclosed herein, which includes injecting at least a whole piece of raw meat with an essentially nitrite-free mixture comprising water and salt, at least a polyphenol, and optionally an acidulant, followed by further processing steps, namely tenderization, churning, molding and cooking, to thereby obtain an essentially nitrite-free ham, whose color and microbiological stability are comparable to those of a corresponding ham obtained with a conventional process using nitrites as preservatives.

The present invention provides a disinfectant containing chlorous acid water, a method for producing the same, a manufacturing apparatus therefor, and a method for disinfecting poultry meat. [Solution] A disinfectant containing particulate chlorous acid water is provided, wherein the disinfectant is for killing Campylobacter and Enterobacteriaceae bacteria, and the disinfectant is a disinfectant for poultry meat. A method for disinfecting poultry meat is also provided, which includes a step of contacting raw meat material of edible birds with chlorous acid water, wherein the step of contacting with chlorous acid water includes a step of contacting with particulate chlorous acid water.

The present invention relates to a low-temperature aging apparatus using a slush, characterized by comprising: a slush production part that adjusts the salinity of brine to produce a slush of a target temperature; and an aging cabinet that, among the slush produced in the slush production part, stores food to be aged at the target temperature for low-temperature aging, and uses the slush to low-temperature age meat, particularly pork, beef, or the like, at a subzero temperature without freezing, thereby maintaining the freshness of each piece of meat and increasing the taste.

The present application relates to flame-grilled chicken breast steaks and flame-grilled chicken thigh-shaped fried kamaboko, as well as methods for producing the same.

The utility model relates to the technical field of meat product sterilization, and discloses a sterilization device for meat product packaging, which comprises a sterilization frame, and a sterilization mechanism is arranged on one side of the sterilization frame; the sterilization mechanism comprises a liquid storage tank, one side of the liquid storage tank is in through connection with a circulating pipe, the middle of the circulating pipe is in through connection with a water pump, one end of the circulating pipe is in through connection with a U-shaped spraying pipe, one side of the sterilization frame is fixedly connected with two fixing shells, sterilization lamps are fixedly mounted in the fixing shells, and one side of each fixing shell is fixedly connected with a transparent plate. A stepping motor is fixedly installed on the upper surface of the sterilization frame, and the output end of the stepping motor is fixedly connected with a lead screw. According to the sterilization device, all-directional sterilization can be conveniently carried out on meat product packages, the meat product packages can be conveniently rotated in the sterilization process, the uniformity of the meat product packages in the sterilization process can be improved, double sterilization is carried out through spraying of sterilization liquid and irradiation of the sterilization lamp, and the sterilization quality of the meat product packages can be improved.