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Pulsed light sterilization method for natural casings

A technology of pulsed strong light and casings, which is applied in the directions of cleaning intestines, processing animal intestines, and preserving meat/fish through radiation/electrical treatment, etc. It can solve the problems of intensity and process that cannot be copied, and achieve short sterilization treatment time, less residue, The effect of little environmental pollution

Active Publication Date: 2015-10-28
BEIJING QIUSHI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no research on the changes in food composition and quality after pulsed intense light sterilization in the prior art; at the same time, there is little research on the application and effect of pulsed intense light sterilization in different foods, and natural casings use pulsed intensity The intensity and process required for light sterilization cannot be copied. It must be determined through careful research. It is necessary to expand the application of pulsed strong light sterilization technology in food systems with different water contents and different chemical compositions.

Method used

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  • Pulsed light sterilization method for natural casings
  • Pulsed light sterilization method for natural casings
  • Pulsed light sterilization method for natural casings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Original intestine selection: choose fresh beef casings that have not been salted, and the casings are free of debris and odor;

[0031] (2) One pulse strong light sterilization: the casing is transported to the pulse strong light sterilization equipment, and the pulse strong light sterilization intensity is 6J / cm 2 , the flashing distance is 8cm, the flashing time is 25s on the front and back sides, 7 flashes per second, and it is ensured that the casings are not overlapped during the sterilization process;

[0032] (3) Vacuum packaging: lay the casings flat without overlapping and put them into the packaging bags for vacuum packaging;

[0033] (4) Secondary pulsed strong light sterilization: the casing is transported to the pulsed strong light sterilization equipment, and the pulsed strong light sterilization intensity is 3J / cm 2 , the flashing distance is 20cm, the flashing time is 10s on the front and back sides, 3 flashes per second, and it is ensured that the...

Embodiment 2

[0036](1) Original intestine selection: choose fresh pig casings that have not been salted, and the pig casings have no sundries and no peculiar smell;

[0037] (2) One pulse strong light sterilization: the casing is transported to the pulse strong light sterilization equipment, and the pulse strong light sterilization intensity is 5J / cm 2 , the flashing distance is 10cm, the flashing time is 24s on the front and back sides, 5 flashes per second, and it is ensured that the casings are not overlapped during the sterilization process;

[0038] (3) Vacuum packaging: lay the casings flat without overlapping and put them into the packaging bags for vacuum packaging;

[0039] (4) Secondary pulse strong light sterilization: the casing is transported to the pulse strong light sterilization equipment, and the pulse strong light sterilization intensity is 2J / cm 2 , the flashing distance is 23cm, the flashing time is 8s on the front and back sides, 3 flashes per second, and ensure that ...

Embodiment 3

[0042] (1) Original intestine selection: choose fresh sheep casings that have not been salted, and the sheep casings have no sundries and no peculiar smell;

[0043] (2) One pulse strong light sterilization: the casing is transported to the pulse strong light sterilization equipment, and the pulse strong light sterilization intensity is 4J / cm 2 , the flashing distance is 15cm, the flashing time is 20s on the front and back sides, 5 flashes per second, and ensure that the casings are not overlapped during the sterilization process;

[0044] (3) Vacuum packaging: lay the casings flat without overlapping and put them into the packaging bags for vacuum packaging;

[0045] (4) Secondary pulse strong light sterilization: the casing is transported to the pulse strong light sterilization equipment, and the pulse strong light sterilization intensity is 1J / cm 2 , the flashing distance is 27cm, the flashing time is 6s on the front and back sides, 2 flashes per second, and ensure that th...

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Abstract

The invention discloses a pulsed light sterilization method for natural casings. The method comprises the steps: carrying out pulsed light sterilization for the first time on the casings; and then carrying out pulsed light sterilization for the second time on the casings which are in vacuum sterile packages, wherein the pulsed light sterilization intensity for the first time is 3-7 J / cm<2>, the flashing distance is 8-15 cm, the flashing times are 20-30 seconds respectively on the positive and negative faces, and 5-7 times of the pulsed light are flashed every second; the pulsed light sterilization intensity for the second time is 1-3 J / cm<2>, the flashing distance is 20-30 cm, the flashing times are 5-10 seconds respectively on the positive and negative faces, and 2-4 times of the pulsed light are flashed every second. According to the method disclosed by the invention, the pulsed light sterilization technology is applied to natural casing production for the first time, and relying on the synergistic effect among infrared, visible and ultraviolet wavelength light of pulsed light, the sterilization effect is remarkable.

Description

technical field [0001] The invention belongs to the technical field of natural sausage casing processing, and relates to the application of pulse strong light sterilization technology in casing production. Background technique [0002] Natural sausage casings are sausage casings made from the esophagus, stomach, small intestine, large intestine, bladder and other organs of healthy livestock after deep processing. According to different processing methods, they are mainly divided into salted casings and dry casings. However, natural sausage casings are rich in protein and fat, and are susceptible to microbial contamination and deterioration. At present, preservation is mainly done by salting or / and drying. The process is cumbersome and consumes a lot of salt. In the later production of sausages, the casings must be rinsed and desalted first. At the same time, the discharge of concentrated brine will also cause the surrounding soil and water The salt content in resources grea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C17/14A22C17/16
CPCA23B4/015
Inventor 杜大雪杜晓辉李强刘飞钟芳
Owner BEIJING QIUSHI AGRI DEV
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