Method for processing foods by ultrasonic waves and ultrasonic food processor

A food processing machine and food processing technology, which is applied in the field of ultrasonic applications, can solve the problems of high energy consumption and long processing cycle, and achieve the effects of short production cycle, less production process, and reduction of three wastes discharge

Active Publication Date: 2014-07-16
重庆鸿紫圆光生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method of using ultrasonic waves to make food, which solves the problems of long traditional food processing cycle and high energy consumption

Method used

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  • Method for processing foods by ultrasonic waves and ultrasonic food processor
  • Method for processing foods by ultrasonic waves and ultrasonic food processor
  • Method for processing foods by ultrasonic waves and ultrasonic food processor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1: Ultrasound is used in the production of cured meat products:

[0029] Pickled fish, livestock and poultry meat: first clean the raw materials, and then put them into the ultrasonic pool, add a certain amount of seasoning salt solution in the pool, use A-type ultrasonic equipment, the frequency is 50KHz, and adjust the temperature and frequency according to different raw materials The adjustment, 300W, the temperature reaches 15 ℃, and the ultrasonic wave is turned on for 1 hour, which can achieve the effect of sterilization, flavoring and marinating. The processing time is greatly shortened compared with the traditional fish and meat marinating time of 7 days (days), and marinated products No discoloration, good flavor, less nutritional loss. Commercial production needs to add biological preservatives to prolong the shelf life. The biological preservatives here refer to the nisin or natamycin specified in GB2760 obtained by microbial fermentation, as well as ...

Embodiment 2

[0030] Embodiment 2: Ultrasound is used for making braised meat products:

[0031]Livestock and poultry meat raw materials are pretreated with A-type equipment, frequency range 150KHz, power 300W, time 60min, and then put into cold brine to taste, still use A-type equipment at frequency 40KHz, power 600W for 60min, then use C-type equipment, hot brine for flavor, frequency 140KHz, temperature 85°C, time 180min, and finally use a high-efficiency air cooler to cool the food to room temperature for about 10 minutes, microwave drying and packaging is the finished product. Choose the appropriate temperature and frequency according to the size of the raw material, material characteristics such as whether it has bone, the amount of bone and the size of the bone, and choose the appropriate time according to the power. Compared with the traditional process, this process reduces the discharge of brine, because the brine can be reused many times; at the same time, it also reduces the fin...

Embodiment 3

[0032] Example 3: Ultrasound is used in the production of fruit and vegetable beverages:

[0033] Clean the raw materials of fruits and vegetables, slice them and dry them with microwaves to a certain amount of water, then put them into the ultrasonic pool to add ingredients and water, first use B-type equipment to process them at a frequency of 90KHz, power 700W, and temperature -5°C for 120 minutes, then Use type A equipment to process at a frequency of 80KHz and a power of 500W for 30 minutes, then boil the beverage at high temperature for 10 minutes and filter it, and finally cool it to room temperature with a high-efficiency cooler at a speed of ≧3°C / s and then aseptically fill it to obtain the corresponding beverage . If the cooling speed is not fast enough, natural preservatives can be added for antiseptic treatment. The natural preservatives here refer to the nisin used in GB2760 obtained by microbial fermentation, and the use of fruits, vegetables, and plant materials...

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Abstract

The invention discloses a method for making foods by ultrasonic waves. According to the technical scheme, in the food processing process, the temperature is between -5 DEG C and 95 DEG C, and the adopted ultrasonic frequency is 20-200 KHz. The novel method has the beneficial effects of no production of harmful substances during processing, short production period, few production procedures, saving of places and workers as well as water and power and reduction of three-waste emission, and is capable of keeping the nutrition, flavor and safety of foods.

Description

technical field [0001] The invention belongs to the technical field of ultrasonic applications, and relates to a method for making food by using ultrasonic waves and an ultrasonic food processing machine. Background technique [0002] Ultrasound is a uniform spherical mechanical wave. It is different from heat energy, light energy, electric energy and other energy forms. Its role in chemical reactions is not the result of direct interaction between sound field and reactants at the molecular level. Therefore, from the perspective of food safety, ultrasonic processing of food is very safe. [0003] The first article on ultrasound was published in 1930, and the first book on ultrasound was published in 1953. From 1956, the academic circle began to pay attention to the research of ultrasound, and the first peak appeared in 1960. Then it turned to a trough period, until 2000 when a new use of ultrasound was discovered, and then ushered in a period of great development that laste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23P1/00B08B3/12
CPCA23L2/70A23L5/15A23L5/32A23L7/107A23L13/76A23L19/20A23V2002/00B08B3/12A23V2300/48
Inventor 唐春红陈敏新鞠云周意文马龙赵楠
Owner 重庆鸿紫圆光生物科技有限公司
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