227results about "Poultry cleaning/disinfection" patented technology

A method and apparatus for implementing pathogen reduction within a poultry processing or food processing plant that uses water that has been treated with chloramines at an advantageous dosage before being introduced to the production process at processing steps. The water treated with chloramines may be from a fresh water source or reclaimed water from the processing plant. The reintroduction of the treated reclaimed water advantageously causes a dramatic reduction in the levels of microorganisms associated with poultry processing, while substantially conserving water use.

A process and apparatus for removing or reducing the levels of pathogenic bacteria present on an eviscerated carcass. The process includes introducing the eviscerated carcass to a cleaning apparatus. The cleaning apparatus generally includes a housing structure having an entrance and an exit. Disposed within the housing structure is a rotating brush assembly and a spray assembly. The brushing assembly provides brushing and massaging actions to the surfaces of the carcass whereas the spraying assembly simultaneously directs a cleaning solution onto the surfaces of the carcass.

An apparatus and method are provided to clean and sanitize livestock carcasses. The apparatus includes a livestock carcass travel path, at least one liquid dispenser configured to dispense liquid to the carcass travel path, and at least one treatment electrode. A control circuit is configured to cause an alternating electric field to be generated between the electrode and a surface of a carcass along the travel path, through the dispensed liquid.

Methods and systems enable reuse of water in processing of animals into food. In one method, water used in processing of animals into food is received. The water is treated so as to convert the water into a treated from capable of being reused in the processing of the animals into food. The treating includes reducing the amount of solid particles in the water and adding gas to the water. The treated water is provided to be used in the food processing.

The post chill decontamination tank assembly 24 usually is positioned at the exit end of a chiller 10 of a poultry processing line. Eviscerated birds fall into the decontamination tank 25 and the paddles 42A-42D of the paddle assembly 34 revolve in the tank about the axis 37 and collect and lift the birds through the liquid and discharge the birds from the tank. An antimicrobial is added to the liquid for treating the exposed surfaces of the birds.

The invention discloses a comprehensive fresh keeping method of chilled chickens, and relates to the technical field of the food processing industry and food irradiation. The method sequentially comprises the following steps: quarantined living chicken bloodletting, disinfection flushing, hair scalding, hair picking, cleaning, eviscerating, chilled chicken pre-cooling disinfection, fresh keeping treatment, air cooling, anti-oxidation treatment, packaging, irradiation and constant temperature storage. The disinfection flushing step is carried out to prevent cross infection of microorganisms in a high-temperature immersion tank; foams in an immersion scalding tank are timely removed in the hair scalding step in order to effectively aggregation of bacteria; and air cooling timely carried out after the fresh keeping treatment is a key process for reducing the initial bacterium quantity of the chilled chickens.

A method of controlling microbial contamination of poultry carcasses in the processing of poultry as food products is described. The method comprises contacting the carcasses with an aqueous medium containing an effective microbial inhibiting amount of active bromine resulting from the addition to the medium of (i) at least one 1,3-dibromo-5,5-dialkylhydantoin in which one of the alkyl groups is a methyl group and the other alkyl group contains in the range of 1 to about 4 carbon atoms or (ii) a solution thereof, or (iii) both of (i) and (ii). Such contacting inhibits contamination of the carcasses by microorganisms, even at least some bacteria that are resistant to antibiotics or antibacterials. Also described are improvements in a poultry chill tank containing an aqueous medium and a plurality of poultry carcasses in contact with the medium. Such improvements result from the presence in the medium of an effective microbial inhibiting amount of active bromine in the medium, which amount results from the addition to water before it enters the tank or while it is in the tank, or both, of (i) at least one of the above 1,3-dibromo-5,5-dialkylhydantoins, and / or a solution thereof.

The invention includes a method of preparing hypobromous acid by mixing an aqueous solution of hydrogen bromide and a source of hypochlorite with water. The invention also includes a method of using the hypobromous acid prepared by this method to wash animal carcasses, trim, and offal to reduce microorganisms, in particular, human pathogenic bacteria, on and in the carcasses, trim, or offal. Compositions of hypobromous acid are also described. The hypobromous acid of the invention may also be used to reduce fat, oil, and grease build-up on equipment and hard surfaces used in the processing of animal carcasses, trim, and offal.

Embodiments of the present disclosure relate generally to systems and methods for combing ozone and water to deliver ozonated water in a rinse stream. The ozone rain pan finds particular use for rinsing food products traveling along a conveyor line with ozonated water.

The invention relates to the technical field of duck meat processing, in particular to a duck meat dicing device which comprises a main device, a washing device, a cutting device, a storing device andan ice adding device. The washing device is fixedly connected with the top of the main device, the cutting device is arranged on the right side of the washing device and is fixedly connected with themain device, the storing device is fixedly connected with the right side of the top of the main device, and the ice adding device is fixedly connected with the inner side of the right end of the storing device. The duck meat dicing device has the advantages that the duck meat dicing device is provided with a storing shell, a guide plate and a first door plate, collecting barrels can periodicallyrotate, accordingly, duck meat can be collected, the collecting barrel replacing time can be shortened for workers, and the collecting efficiency can be improved; the duck meat dicing device is provided with an ice storage tank, a second door plate, an ice outlet pipe, a fixing plate, a third electric telescopic rod and a check block, accordingly, ice cubes can be periodically added into the collecting barrels under the effect of the ice storage tank, the freshness of the duck meat can be guaranteed under the effects of the ice cubes, and the shelf life of the duck meat can be prolonged.

The invention discloses a yellow chicken raw material production method applicable to a Chinese food cooking mode. The method comprises the following steps that the slaughtered and cleaned yellow chicken is shaped; acid discharge tenderization treatment is not performed; in warm water being 50 to 60 DEG C, water bath blanching enzyme deactivation is directly performed; the enzyme deactivation treatment time is 20 to 30 min. The processing method of cold fresh yellow chicken has the advantages that temperature reduction acid discharge and tenderization treatment are not performed in the processing process; the processing method can overcome the defect that water can be easily generated in the stir-frying and stewing process of the cold fresh yellow chicken; the steaming and boiling loss iseffectively reduced; the dish quality is high; the dry mouthfeel cannot be generated in the chewing process; in the product storage process, the water loss is little; the weight loss is little. The invention also provides a cold fresh yellow chicken product.

The invention relates to a method for loosening the feathers of a fowl prior to killing and processing, by exposing the fowl to a radio frequency source producing a frequency from between approximately 5 GHz and approximately 40 GHz, with an average power density from between approximately 10 mW per square centimeter and approximately 100 mW per square centimeter, for a predetermined period of time. The invention also relates to a method for killing bacteria on the fowl prior to killing and processing.

The invention relates to a blood draining device special for livestock and poultry. The blood draining device comprises a fixing base, support rods, moving guide rails, a first blood draining frame and blood draining hooks. Anti-slip plates are fixed at left and right ends of the fixing base. Buffering frames are arranged on the inner walls of the anti-slip plates. The support rods are mounted at the top end of the fixing base. A recording plate is fixed to the outer walls of the bottom sides of the support rods. The moving guide rails are arranged on the outer walls of the middles of the support rods. The top ends of the support rods are connected with the top plate. The first blood draining frame is arranged on the right sides of the moving guide rails. A second blood draining frame is arranged on the left sides of the moving guide rails. The top end of the second blood draining frame is connected with the top plate through a limiting rod. The blood draining hooks are embedded at the bottom end of the second blood draining frame. The blood draining device has the advantages that pressure generated during blood draining of the livestock and poultry can be dispersed through the buffering frames during use, stability of the blood draining device is guaranteed, and the practicability of the blood draining device is improved greatly.

Methods of detaching microorganisms (e.g., bacteria) from, or of inhibiting microbial (e.g., bacterial) attachment to, animal or poultry carcasses or seafood or parts thereof, wherein the method involves contacting animal or poultry carcasses or seafood or parts thereof at least once with at least one of the following: (i) a polysulfated polysaccharide, (ii) carboxymethyl cellulose, or (iii) guanidine or arginine, optionally together with sodium chloride and at least one non-ionic surfactant, or (iv) mixtures thereof, in an amount effective to detach microorganisms (e.g., bacteria) from, or inhibit microbial (e.g., bacterial) attachment to, animal or poultry carcasses or seafood or parts thereof.

A device is disclosed for removing lesion material from poultry feet including a frame defining an input zone, a cleaning zone, and an output zone. A conveyor moves poultry feet sequentially through the input zone, the cleaning zone, and the output zone, the conveyor configured for holding the poultry feet in a cleaning position. At least one spray head is located in the cleaning zone for spraying the poultry feet while held by the conveyor in the cleaning position to remove the lesion material.

Provided herein are methods and compositions for the reduction of microbial contamination of animal carcasses, including fowl, and food products with carbonic acid-based compositions.

The invention relates to edible duck neck esophagus and trachea cleaning equipment. The edible duck neck esophagus and trachea cleaning equipment comprises a work box and a work cavity formed in the work box, wherein a cleaning electric slide rail is fixedly arranged on the upper arm of the work cavity; a cleaning telescopic rod is glidingly arranged on the cleaning electric slide rail; and an airpressure box is fixedly arranged at the lower end of the cleaning telescopic rod. After uncleaned duck necks are placed in a designated position in the edible duck neck esophagus and trachea cleaningequipment, the edible duck neck esophagus and trachea cleaning equipment can automatically clean the duck necks; meanwhile, the fascia at the outer sides of the duck necks is removed; the esophagus and trachea positions of the duck necks can be positioned during cleaning; according to the weight of the duck necks and the thickness of the esophagus and trachea in the cleaned duck necks, the cleaning can be cleaner; and the duck necks can be thoroughly cleaned, so that people can eat cleaner food.

Relating to the field of food processing, the invention in particular discloses a cold-heat conversion chicken feet skin removing method. The method includes: firstly subjecting chicken feet to high temperature scalding to achieve partial separation of chicken feet and scales, then conducting low temperature cooling on the chicken feet to shrink the scales, then carrying out air inflation on a shrink part of the scales, then placing the chicken feet into a heating and drying device, expanding air through high temperature generated by the drying device so as to separate the chicken feet from the scales, and then performing low temperature scouring on the dried scales. According to the scheme involved in the invention, chicken skin on the chicken feet can be cleaned quickly, high-low temperature conversion is carried out in the cleaning process to kill bacteria on the chicken feet, thus ensuring the chicken feet quality.

The invention discloses a poultry feather removal machine convenient for feather removal rod replacement. The poultry feather removal machine comprises a machine body, wherein a water collecting groove and an electric motor are arranged inside the machine body; the electric motor is positioned at one side under the water collecting groove; an inclined plate with a hole is arranged inside the watercollecting groove; a threaded sleeve pipe is fixed in a corner position, opposite to the inclined plate with the hole, inside the water collecting groove; a feather outlet is formed in a position ofone side, near the inclined plate with the hole, on the machine body; two insertion rails are symmetrically arranged in the edge position of the feather outlet; an insertion plate is connected betweenthe two insertion rails; the insertion plate is positioned in front of the feather outlet. A feather removal rod fixing assembly is installed; the feather removal rod is fixed through the feature removal rod fixing assembly; the mounting, dismounting and the feather removal rod replacement are convenient; the mounting, dismounting and replacement work can be completed without other tools; the useis convenient; through the design of a fixing sheet, the connection of the feather removal rod and a rubber nail is firmer; the falling of the feather removal rod is favorably prevented.

The invention discloses a circulation type meat transportation and processing equipment, which comprises input equipment, pushing equipment, workbench, output equipment and circulation conveying equipment; one side of the input equipment is provided with a plurality of pushing equipment, and the other There are multiple workbenches on the side; weighing equipment and a controller are provided on the workbench; the controller controls the movement of the pushing device; one side of the workbench is provided with an output device; the input One end of the equipment is provided with a feeding chute; the circulation conveying equipment connects the two ends of the input equipment. Sometimes the goose meat on the input device of the present invention will not be completely processed. At this time, the goose meat at the end of the input device will be transported to the circulation conveying equipment, and then transported to the feeding trough by the circulation conveying equipment for the next round of processing .

The invention includes a method of preparing hypochlorite-activated solutions of hypobromous acid and / or hypobromite ion. The method includes the steps of mixing a solution of a source of bromide ion with a solution of a source of hypochlorite ion to activate the bromide ion, allowing sufficient time to maximize the activation of the bromide ion, and storing the solution before use. The invention also includes a method of using the solution to wash meat and poultry carcasses, trim, and offal to reduce pathogenic microorganisms. The solutions may also be used to reduce pathogenic microorganisms in industrial cooling water and on food contact hard surfaces and equipment. The solutions may be stored for up to about three hours before use and are stable for that period of time.