A device for assisting vacuum precooling of low-temperature cooked meat products

An auxiliary device and pre-cooling technology, which is used in household refrigeration devices, applications, household appliances, etc., can solve the problems of increasing the L* value of the sample and reducing the a* value, so as to reduce the loss of water, reduce the loss of water, and speed up the The effect of cooling rate

Active Publication Date: 2022-03-18
SHAOGUAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above two methods have achieved good results in the pre-cooling rate and water loss method, the sample is always immersed in the "film" formed by ice-water (ice melts into water), which will still affect the color of the sample plane. Cause certain effects, especially lead to increase of L* value (brightness value) and decrease of a* value (red value) of the sample

Method used

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  • A device for assisting vacuum precooling of low-temperature cooked meat products
  • A device for assisting vacuum precooling of low-temperature cooked meat products
  • A device for assisting vacuum precooling of low-temperature cooked meat products

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The auxiliary device group 7 involved in the present invention is used together with the vacuum precooling combination for the precooling of Western-style ham. Among them, the vacuum pre-cooler includes a condensation system, a vacuum system, a data collection system, and a data processing and operating system, which are connected in sequence, including a refrigeration unit 4, a condenser 14, a cryogenic liquid circulation pump 5, a vacuum box 1, a vacuum pump 2, Pneumatic valve 3, exhaust valve 6, drain valve 13, weight sensor 8, pressure sensor 9 and temperature sensor 10, data processor 15 and computer 16; condensing system is composed of refrigeration unit 4, cryogenic liquid circulation pump 5 and condenser 14 The vacuum system consists of a vacuum box 1 and a vacuum pump 2; the data collection system consists of a weight sensor 8, a pressure sensor 9 and a temperature sensor 10; Auxiliary device is that auxiliary device group 7 is made up of auxiliary unit device ...

specific Embodiment 1

[0041] Western-style ham diameter is 95mm, height is 500mm in concrete embodiment 1 (being " design device auxiliary vacuum precooling " in the table); The diameter of hollow cylinder is 100mm, the height of hollow cylinder is 500mm; Hollow cuboid height is 150mm, The width is 500mm, the length is 900mm (place 6 Western-style hams); the length of the built-in small cuboid slot is 500mm, the height is 25mm, and the width is 5mm; the distance between the hollow cylinders on the hollow cuboid is 50mm, and the distance between the upper and lower planes of the hollow cuboid 25mm respectively.

Embodiment 2

[0043] (1) Cook the Western-style ham so that its central temperature is 72°C, take out and remove its packaging material to obtain Western-style ham (cylindrical), the porosity of the Western-style ham is 0.38%, the diameter is 95mm, and the length is 500mm. Wrap the Western-style ham in two layers of damp gauze.

[0044] (2) Put the Western-style ham wrapped in two layers of wet gauze into the cleaned, pre-cooled and sterilized device (stuffed into a hollow cylinder).

[0045] (3) Put the above samples together into the vacuum box of the vacuum pre-cooler, insert the temperature probe into the geometric center of the Western-style ham, close the vacuum box door of the vacuum pre-cooler, turn on the vacuum pump, and set the pressure drop rate coefficient of the vacuum pump to Adjusted to 0.21min -1 , Start the condenser after 30s, and set the condensing temperature to -10±2°C at the same time, and the final pressure value should not be lower than 6.5mbar.

[0046] (4) The o...

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PUM

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Abstract

The invention belongs to the field of processing equipment for low-temperature cooked meat products, and relates to a device for assisting vacuum precooling of low-temperature cooked meat products. The device is composed of a hollow body base plate (21), an accommodating cavity (20) and a refrigerant (22). The upper plane of the hollow body base plate (21) is connected to form a sealed hollow area with other parts of the hollow body base plate (21) except for the accommodating cavity (20), and the brine (22) is filled in the hollow area to form the device. The device is built into the vacuum box (1) of the vacuum pre-cooling system after low-temperature treatment, and cooperates with the vacuum pre-cooling system to complete the pre-cooling of steamed low-temperature cooked meat products. After reorganization, the unit device can be applied to vacuum precooling of large-scale low-temperature cooked meat products, thereby realizing industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a device for assisting vacuum precooling of low-temperature cooked meat products. Background technique [0002] Vacuum precooling is mainly to cause the evaporation of free water in the material by reducing the pressure of the material environment, and the huge latent heat required for water evaporation comes from the material itself, so that the material can be cooled rapidly. It is not difficult to find that the material has a certain pore structure and free water content is the key to ensure that it can be pre-cooled by vacuum. On the contrary, this pre-cooling method of cooling through water evaporation will inevitably lead to the loss of material moisture, and the loss of moisture will often reduce the market value of commodities (commodities are mostly calculated by weight). [0003] At present, methods for improving water loss during vacuum precooling ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): F25D31/00A23L5/30A23L13/00A23L13/70
CPCA23L5/30A23L13/00A23L13/70A23V2002/00A23V2200/04
Inventor 廖彩虎
Owner SHAOGUAN COLLEGE
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