Clean chilling room for sheep and goat carcasses

Abstract

The invention relates to a clean chilling room for sheep and goat carcasses, characterized by comprising a room body (1); an ultraviolet sterilizing lamp (4) and an air supply device (12) are mounted at the inner top of the room body (1), a rail (2) is mounted below the air supply device (12), a plurality of hanging hooks (3) are mounted on the rail (2), an exhauster (11) is mounted at the bottom of the room body (1), a humidifier (8) and a dust particle counter (15) are mounted in the middle of the sidewall of the room body (1), and a refrigerating device (5) is mounted at the bottom of the sidewall of the room body (1). Air supplied into the chilling room is filtered via a high-performance filter, ventilating is performed 25 times per hour, the microbial concentration in the chilling room reaches the standard of 10,000 degrees, a mode of chilling sheep and goat carcasses under constant temperature and constant humidity in a clean environment is provided, the chilling room has the advantages that the microbial base of raw meat is decreased and chilling effect is good, and mutton quality and grade are increased.

Description

technical field [0001] The invention relates to a clean deacidification room for sheep carcass. Background technique [0002] The so-called deacidification means that after slaughtering animals, they are placed under strictly controlled refrigeration conditions of 0-4°C and relative humidity of 90% for 12-24 hours, so that the slaughtered animal carcasses are cooled rapidly, and the enzymes in the meat are activated. A series of meat post-maturation processes that decompose part of protein into amino acids, and at the same time empty blood and body fluids accounting for 18%-20% of body weight, thereby reducing the content of harmful substances and improving meat quality. The mutton after deacidification has fine and elastic meat, less juice loss and higher nutritional value. The progress of the Chinese economy and the improvement of people's lives have made people's demand for high-grade mutton increase year by year, and at the same time they are more concerned about the nu...

AI Technical Summary

Problems solved by technology

At present, meat maturation processes such as mutton cold-acid discharge in my country are carried out in natural air with a microbial concentration of up to 1 million per cubic meter, which recontaminates the cleaned carcass, resulting in a large microbial base of cold fresh raw meat, which affects the development of high-end meat products.

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