An atomizing spray cooling method for producing cooled meat
A technology of atomization spraying and cooling method, applied in chemical instruments and methods, preservation of meat/fish by freezing/cooling, preservation of meat/fish with chemicals, etc. question
Active Publication Date: 2007-08-01
JIANGSU SUSHI MEAT
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Problems solved by technology
Although it can reduce dry consumption, the difference in the duration of spraying may have an impact on carcass quality, but there is no consistent conclusion on this
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Embodiment 1
[0017] Materials: 25 freshly slaughtered pig half carcasses, each half carcass weighs about 40Kg;
[0018] Method: After the samples enter the warehouse, perform intermittent spraying, use a small sprayer (30Kg) to spray the half-carcass, spray water at 0-5°C, spray once every 30min-50min, each time about 40-60s, The spray pressure is 0.25MP, and the flow rate is 11.2L / h.
[0019] The carcasses of different treatment groups are distributed in the four corners and the center of the cooling room. The temperature in the cooling room is 0-4°C, and the air velocity is 2.5m / s.
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The invention relates to the field of meat processing, specifically to a method for producing cooling meat with atomization showering cooling method. The method comprises: interval -showering (showering for 40-60s every 30min-50min) the half naked body with water at 0-5DEG C for 8-12h. The atomization showering cooling method can reduce energy consumption, keep good quality of the naked body, and has broad application perspective.
Description
technical field [0001] The invention relates to the field of meat processing, in particular to an atomization spray cooling method for cooling meat production. Background technique [0002] "Mist spray cooling" began in the late 1880s to find a technology that could not only accelerate the cooling of pig carcasses but also reduce the loss of water during cooling. Smith and Carpenter (1973) proposed that the water loss during cooling includes evaporation loss and drip loss. In order to reduce the water loss of carcasses, the cooling room should maintain lower temperature, lower air circulation and higher relative humidity. [0003] Atomized spraying is a process in which cold water at 0-5°C is converted into fine droplets through spraying equipment and sprayed on the pig half-carcass. Due to the high-speed movement of the cold water relative to the air or gas in the nozzle, or due to the application of mechanical energy and the rotation or vibration of the injection device, ...
Claims
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IPC IPC(8): A23B4/20A23B4/06C09K15/06
Inventor 周光宏徐幸莲张向前张楠孟利忠葛晨书孟令云
Owner JIANGSU SUSHI MEAT