Sausage food material freezing device and method

Abstract

The invention discloses a device and method for freezing sausage food materials, and the device comprises a cleaning module which comprises a cleaner, a low-pressure valve is arranged at the neck of a container, and a discharge valve is arranged at the bottom of the cleaner; the cleaner is provided with a pipeline connected with a cleaning air pump below the low-pressure valve; a porous baffle and a water tank are arranged below the discharge valve so as to distribute sewage and cleaned sausage food materials; self-response reverse conductors for preventing bubble collapse impact are arranged on the side wall, close to the bottom, of the cleaning device in an array mode; the self-response anti-conduction device is a micron-sized circular pit with a barb edge; and the freezing module is used for freezing the sausage food materials cleaned by the cleaning module through deep freezing fresh-keeping liquid. According to the method, residues on the surfaces of intestinal food materials are greatly reduced, uneven freezing is prevented, the integrity of cell structures is protected on the premise of excellent gene and cell safety, the preservation time of animal intestinal tracts is prolonged, and the fresh quality and excellent taste of the animal intestinal tracts are kept.

Description

technical field [0001] The invention relates to a low-temperature freezing device and method for food, in particular to a device and method for freezing and preserving sausages. Background technique [0002] Animal intestines, such as goose intestines, duck intestines and pig intestines, are rich in protein, B vitamins, vitamin C, vitamin A, calcium, iron and other trace elements, which are good for human metabolism, nerve, heart, digestion and vision maintenance. It has a good effect; and the fresh animal intestine has a soft, firm and strong taste. It is a commonly used ingredient in Chinese cuisine and is deeply loved by Chinese people. Studies have shown that the excellent taste of intestinal food is mainly due to the smooth muscle, elastic fibers and collagen fibers in it. [0003] In the process of distribution of intestinal food, cryopreservation is the most widely used preservation method. shelf life. At present, there are four main types of mainstream freezing eq...

AI Technical Summary

Problems solved by technology

However, the size of abnormal air bubbles is mostly above the millimeter level, and it is difficult to penetrate deep into the intestines; and the bubbles will also impact the wall of the washing machine, which will damage the wall of the washing machine for a long time

[0005] Aiming at the problem that the quality and cost of the mainstream refrigeration equipment cannot be coordinated when freezing sausage ingredients and the problem that it is difficult to improve the cleanliness of the sausage ingredients before freezing, the present invention proposes a sausage ingredients freezing device and method, which combines animal gut The characteristics of the dense fluff are nucleated bubbles, which use the high-speed impact when the bubbles collapse to clean the surface of the sausage food, greatly reducing the residue on the surface of the sausage food; use the micron-level self-responsive deflector to change the direction of the bubble collapse and protect the washing machine The walls of the intestines; use the deep-frozen fresh-keeping liquid that has a protective effect on animal intestinal cells as a coolant to spray and freeze intestinal ingredients at low temperature, and protect the intestinal cells while rapidly freezing, maintaining the taste and nutrition before freezing; The cold energy of the refrigerant is stored and stored through needle-type energy transportation, which realizes the full recovery and utilization of cold energy, thus realizing high-quality, high-efficiency, and low-cost sausage food freezing

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