Desulfurizing method of bleached semi-finished canned food

A technology for canned food and semi-finished products, applied in the field of desulfurization, which can solve the problems of poor desulfurization uniformity, long production cycle, and abundant fresh water resources, and achieve the effects of cost reduction, high unit output, and saving fresh water resources

Active Publication Date: 2010-01-20
DALIAN GAISHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: ① There is a dead angle in the desulfurization tank that cannot be washed by water, and the uniformity of desulfurization is poor, and the error will exceed the Japanese standard of 30ppm
③Desulfurization takes too long, resulting in long production cycle and low efficiency
④ consume too much fresh water resources

Method used

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  • Desulfurizing method of bleached semi-finished canned food

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] exist figure 1 The shown desulfurization tank 1 is respectively provided with a water inlet hole 2, a drain hole 3 and an overflow hole 4. The bottom of the tank is equipped with a corresponding air injection device. The air injection device is composed of a connecting pipe 5 and an air injection pipe row 6. The upper end of the connecting pipe is connected with the blower 7 arranged outside the desulfurization tank, and the lower end is connected with the air blower 7 located outside the desulfurization tank. And it is connected with the parallel jet pipe row, and the pipe row has four branch pipes juxtaposed, and their two ends are respectively connected with the two end pipes. One end of the jet pipe row is connected with the connecting pipe, and the rest are closed, and air holes are arranged on the downward wall. The front part of the above-mentioned air injection device, that is, the upper end of the connecting pipe, passes through the air filter device 8 and the...

example 2

[0022] Adopt the same desulfurization tank, blower and air filter as Example 1. Put 400 kg of bleached whole Agaricus bisporus into the above-mentioned desulfurization tank filled with 600 kg of tap water, start the blower, and the air hole of the air injection device will eject air flow. After 3 hours, turn off the blower, drain the water in the tank, and then inject 600 kg Fresh tap water, start the blower again, the air blower will continue to eject the airflow, and after 3 hours, turn off the blower again, drain the water in the tank, inject 600 kg of fresh tap water, start the blower again, and the air injection device will continue to eject the airflow, After another 3 hours, turn off the blower again, take out the material, and measure its sulfur content average to be 12ppm, and the sampling error in the tank is only 1ppm.

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Abstract

The invention relates to a desulfurizing method of bleached semi-finished canned food. The method is mainly characterized in that except for a water inlet hole, a drainage hole and an overflow hole, a desulfurizing trough is also provided with an air-jet device inside; the upper end of a connecting pipe of the air-jet device is connected with a fan, while the lower end is connected with an air-jet pipe arranged on the inner bottom of the desulfurizing trough; moreover, one end of the air-jet pipe is connected with the connecting pipe, other parts of the air-jet pipe are closed, and the walls are provided with air holes; materials are placed in the desulfurizing trough containing tap water according to the weight ratio of the materials to water being less than or equal to 1; and the output air amount of the fan is adjusted to ensure that materials in the desulfurizing trough can be turned over all round inside the trough; and the air-jet time is controlled between 0.5 and 9 hours. The desulfurizing method ensures uniform desulfurization, no dead angle and 1ppm error; meanwhile, the method has short desulfurizing time, thereby improving production efficiency, reducing bacterial reproduction and foreign body entering time and improving product quality objectively; flowing water is not adopted for washing so as to save a great amount of fresh water resources and reduce production cost; moreover, the treatment capacity of the same trough is increased by 2 to 3 times to increase unit yield and reduce cost.

Description

technical field [0001] The invention relates to a processing method of canned food, in particular to a desulfurization method. Background technique [0002] Nowadays, in conventional canned food processing, in order to make the obtained canned food bright in color and good in appearance, it is generally bleached, that is, treated with sulfite, and then the residual SO on the semi-finished canned food 2 remove. At present, the traditional method is still used for desulfurization at home and abroad. This method uses a desulfurization tank with water inlet holes, drain holes and overflow holes. Bleached semi-finished canned food is added to the tank. 1 / 10 of the weight of water. During desulfurization, pour tap water into the desulfurization tank, and the flow rate of water is 1 ton / hour, that is, use running water to desulfurize semi-finished canned food. Due to the different types of canned food, the desulfurization time is also different. It takes at least 12 hours to red...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L5/20
Inventor 盖泉泓尹伟
Owner DALIAN GAISHI FOOD
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