Flexible self-adaptive saline goose production method

Abstract

The invention discloses a flexible self-adaptive saline goose production method which comprises the following steps: firstly, obtaining a goose blank; obtaining weight and variety information of the goose blank through an information acquisition unit I; calling standard process parameters corresponding to varieties and weights in a database through a control unit, firstly putting the goose blank into pickling equipment for pickling, after pickling is completed, putting the goose blank into marinating equipment for marinating, obtaining the salted goose after marinating is completed, and entering a step of obtaining and detecting quality information of the salted goose; the quality information of the salted geese is obtained and detected through an information acquisition unit II, the quality information is compared with a database standard value to judge the product qualification, and the quality information comprises color and flavor information of the salted geese; and carrying out air drying treatment, vacuum sealing and sterilization treatment on the treated qualified salted goose finished product. The intelligent salted goose production purposes of high efficiency, energy conservation, stable quality control and nutrition enhancement can be achieved.

Description

Technical Field

[0001] The present invention relates to the field of food processing technology, and in particular to a flexible and adaptive salted goose production method. Background Art

[0002] Goose meat is highly sought after by consumers for its rich nutrients and unique flavor. As people's quality of life improves, market demand for goose meat is increasing, and the variety of goose meat products is expanding. Salted goose, in particular, is renowned for its delicate texture and unique flavor. However, different goose breeds and weights require different processing conditions. Using a single process can lead to nutritional loss, poor quality, and inconsistent quality in salted goose products.

[0003] The current production method of salted goose includes steps such as blank making, pickling, braising, drying, and vacuum packaging. It only includes a simple process flow and does not have any detection and feedback on the control of processing parameters of salted goose, or real-time monitoring of product quality, appearance, and flavor during the processing process. Summary of the Invention

[0004] In response to the shortcomings of the existing technology, the present invention discloses a flexible and adaptive salted goose production method, which achieves the intelligent salted goose production goals of high efficiency and energy saving, stable quality control, and nutritional efficiency through flexible and adaptive adjustment.

[0005] To achieve the above object, the present invention provides the following technical solution: a flexible and adaptive salt water goose production method, comprising the following steps:

[0006] S1. Slaughtering the goose, removing the hair, disemboweling and removing the internal organs, soaking the goose in blood water, and washing the goose to obtain the goose blank;

[0007] S2. Obtaining relevant information about the goose blank through an information collection unit 1, wherein the relevant information includes weight and breed information of the goose blank;

[0008] S3, using a control unit to call the standard process parameters corresponding to the variety and weight in the database according to the information obtained in step S2, first placing the goose blank in a pickling device for pickling, and then placing it in a braising device for braising after the pickling is completed, ultimately achieving the purpose of high energy efficiency and nutritional efficiency; after the braising is completed, the salted goose is obtained, and the step of obtaining and detecting the quality information of the salted goose is entered;

[0009] S4. Acquire and detect quality information of the salted goose through the provided information collection unit 2, and compare it with the standard value in the database to determine the eligibility of the product, wherein the quality information includes the color and flavor information of the salted goose;

[0010] S5. Air-dry, vacuum-seal and sterilize the qualified salted goose product after the treatment in step S4.

[0011] Preferably, in step S2, the information acquisition unit 1 includes a weight sensor, an image acquisition and analysis unit and an information storage module 1;

[0012] The weight sensor collects the weight information of the goose blank; the image acquisition and analysis unit is associated with the information storage module 1, and the image acquisition and analysis unit includes a high-speed camera device and a computer equipped with image analysis software, which is used to collect the goose blank image and determine the breed information based on the image features, by collecting image information of the goose blank's skin color, the shape, texture and area of ​​the goose paw, and the shape and area of ​​the goose crown; after image preprocessing and convolutional neural network algorithm processing, the breed information is compared with the standard image features in the database to determine the breed information, and the judgment result is transmitted to the information storage module 1, and the information storage module 1 is used to store the breed and weight information of the goose blank.

[0013] Preferably, the image preprocessing performed by the image acquisition and analysis unit includes: intercepting the target area by identifying the central pixel position of the image; using an image preprocessing algorithm to perform noise reduction, grayscale and segmentation processing; extracting image feature information through a convolutional neural network, the image feature information including area, perimeter, grayscale value and compactness; comparing the extracted features with the standard features of the database to determine the variety information.

[0014] Preferably, in step S3, the control unit is connected to the information acquisition unit 1, and the control unit includes a standard image database, an analysis and comparison module, a decision module and a display device; the database includes standard image feature information of goose blanks of different varieties and weights, required pickling and braising process condition information and standard color and flavor information of salted geese prepared from goose blanks of different varieties and weights according to the required process; the pickling process condition information includes the amount of salt used, pickling time and pickling temperature; the braising process condition information includes the composition of the braising material, braising time and braising temperature; the analysis and comparison module is used to perform data comparison and analysis on the relevant information of the goose blanks, and give the optimal pickling and braising process parameters and perform data comparison and analysis on the relevant information of the salted goose, and give information on whether the product is qualified, and display it through the display device; the decision module is used to issue instructions, and is connected to the database, analysis and comparison module and display device to control the corresponding structure connected thereto.

[0015] Preferably, the analysis and comparison module is a computer equipped with analysis software.

[0016] Preferably, in step S4, the information collection unit 2 includes an electronic nose device, a colorimeter device and an information storage module 2, wherein the electronic nose device is used to collect the flavor information of the salted goose; the colorimeter device is used to collect the color information of the salted goose; and the information storage module 2 is used to store the collected color and flavor information of the salted goose;

[0017] The information collection unit 2 is connected to the control unit; the salted goose color and flavor information collected by the information collection unit 2 will be transmitted to the control unit, and analyzed and compared with the standard salted goose color and flavor information in the database. If the error threshold is exceeded, it will be judged as unqualified, and the unqualified products will be eliminated, ultimately achieving the goal of intelligent production with stable quality control.

[0018] Preferably, the error threshold is 4%-8% of the set standard color and flavor value.

[0019] Preferably, the pickling equipment in step S3 is a refrigeration-type intelligent vacuum tumbling machine, and the braising equipment is an automatic temperature-controlled braising pot.

[0020] Preferably, in step S5, the temperature range of the air-drying treatment of the qualified salted goose product after treatment is 2-8°C.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. The present invention utilizes machine vision technology to achieve intelligent control of key points in the salted goose production process. An information acquisition unit collects image and weight information of the goose blanks, intelligently identifies the weight and breed of the goose blanks, and matches the optimal processing parameters. This improves the nutritional quality of the product while significantly reducing material and equipment costs, achieving intelligent salted goose production with high energy efficiency and nutritional benefits.

[0023] 2. In the present invention, by combining nondestructive testing technology with the production process of salted goose, the information collection unit 2 collects data related to the flavor and color of the salted goose. The control unit analyzes and compares the current product quality with the flavor and color information of standard products in the database in real time to see if they match. Based on the analysis results, the product is determined to be qualified and the connected structure is controlled to eliminate unqualified products. By monitoring the quality of salted goose products in real time, the stability of product quality is greatly guaranteed, achieving the goal of intelligent salted goose production with stable quality control. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention.

[0025] In the attached figure:

[0026] Figure 1 The present invention is a schematic flow chart of a flexible and self-adaptive salt water goose production method. DETAILED DESCRIPTION

[0027] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood that the preferred embodiments described herein are only used to illustrate and explain the present invention, and are not used to limit the present invention.

[0028] During the production process of salted goose, different breeds and weights of geese require different processing conditions. If inappropriate process flow is used, it will lead to nutritional loss, poor quality and unstable quality of salted goose products.

[0029] Therefore, the present invention provides a flexible and adaptive salt water goose production method, such as Figure 1 As shown, the following steps are included:

[0030] S1. Kill the goose, remove the hair, gut it, soak it in blood water, and clean it to obtain the goose blank.

[0031] S2. Obtaining relevant information about goose blanks;

[0032] The relevant information includes the weight and breed information of the goose blank;

[0033] The weight and breed information of the goose blank is obtained through an information acquisition unit 1; the information acquisition unit 1 includes a weight sensor, an image acquisition and analysis unit, and an information storage module 1;

[0034] The weight sensor collects weight information of the goose blank;

[0035] The image acquisition and analysis unit is used to acquire images of the goose billets and determine the breed information of the goose billets based on the acquired image analysis; the acquisition and analysis unit includes a high-speed camera and a computer equipped with image analysis software; the image acquisition and analysis unit is associated with the information storage module one; the image information of the goose billets includes the skin color of the goose billets, the shape, texture and area of ​​the goose paws, and the shape and area of ​​the goose crown; the computer identifies the central pixel position of the image, takes the pixel as the center, intercepts the surrounding neighborhood as the target image area, and performs noise reduction, grayscale, segmentation and other preprocessing on the goose billet image through the image preprocessing algorithm; the preprocessed goose billet image is processed by the convolutional neural network algorithm to extract image feature information; the feature information includes area, perimeter, grayscale value, compactness, etc.; based on the extracted features, the computer compares the extracted image features with the standard image features in the database through the association algorithm to determine the breed of the goose billets, and transmits the determination result to the information storage module one;

[0036] The information storage module 1 stores the breed and weight information of the goose blank;

[0037] The information acquisition unit is connected to the control unit; the control unit includes a database, an analysis and comparison module, a decision module and a display device; the database includes standard image feature information of goose blanks of different varieties and weights, required pickling and braising process condition information and standard color and flavor information of salted geese prepared from goose blanks of different varieties and weights according to the required process; the pickling process condition information includes the amount of salt used, pickling time and pickling temperature; the braising process condition information includes the composition of the braising material, braising time and braising temperature; the analysis and comparison module is used to perform data comparison and analysis on the relevant information of the goose blanks, and give the optimal pickling and braising process parameters and perform data comparison and analysis on the relevant information of the salted goose, and give information on whether the product is qualified, and display it through the display device; the decision module is used to issue instructions, and is connected to the database, analysis and comparison module and display device to control the corresponding structure connected thereto.

[0038] S3, pickling, soaking and braising; according to the optimal pickling and braising process parameters given by the control unit in step S2, the goose blank is first placed in a refrigerated intelligent vacuum tumbling machine for pickling, and after the pickling is completed, it is placed in an automatic temperature-controlled braising pot for braising; after the braising is completed, the salted goose is obtained, and the step of obtaining and detecting the quality information of the salted goose is entered.

[0039] S4. Obtaining and testing salted goose quality information;

[0040] The salted goose quality information includes the color and flavor information of the salted goose;

[0041] The color and flavor information of the salted goose is obtained by the second information collection unit; the second information collection unit includes an electronic nose device, a colorimeter device, and an information storage module 2; the electronic nose device is used to collect the flavor information of the salted goose; the colorimeter device is used to collect the color information of the salted goose; the information storage module 2 is used to store the collected color and flavor information of the salted goose;

[0042] The information collection unit 2 is connected to the control unit; the color and flavor information of the salted goose collected by the information collection unit 2 will be transmitted to the control unit, and analyzed and compared with the standard salted goose color and flavor information in the database. If the color and flavor value of the product exceeds the standard value by 4%, it will be judged as unqualified and the unqualified product will be discarded.

[0043] S5. Air-drying, sealing, and sterilization: The finished salted goose product after the treatment in step S4 is placed at 4° C. for air-drying, vacuum-sealed packaging, and pasteurized.

[0044] A further description is made for the control unit in step S2. Taking the pickling process as an example: The varieties of goose carcasses include Taihu geese, Yangzhou geese, Sichuan white geese, etc.; the weights are m and m1 respectively. First, the information collection unit 1 identifies the variety and weight of the goose carcass, and transmits the information to the control unit. The data is analyzed by the analysis and comparison module and automatically compared with the information stored in the database. At the same time, the optimal pickling process information for the goose carcass of this weight and variety is given and displayed through the display device.

[0045] In this embodiment, let the optimal pickling time of Taihu geese with a weight of m be T min, the salt consumption be M g, and the pickling temperature be Y °C.

[0046] When m > m1, the optimal pickling time of Taihu geese with a weight of m1 is [T + (m - m1) / 100] min, the salt consumption is [M + (m - m1) / 500] g, and the pickling temperature is Y °C; if m < m1, the optimal pickling time of Taihu geese with a weight of m1 is [T + (m1 - m) / 100] min, the salt consumption is [M + (m1 - m) / 500] g, and the pickling temperature is Y °C.

[0047] The optimal pickling time of Yangzhou geese with a weight of m is (T - 10) min, the salt consumption is (M - 2) g, and the pickling temperature is (Y - 1) °C; the optimal pickling time of Sichuan white geese with a weight of m is (T + 10) min, the salt consumption is (M + 2) g, and the pickling temperature is (Y +​​​​​​​​​​​The optimal marinade composition for a Yangzhou goose weighing m is: ginger, shallot, Sichuan peppercorns, cinnamon, cloves, tsaoko, angelica root, fennel, bay leaves, salt, MSG, sugar, cooking wine, and water; the optimal marinating time is (T - 30) min, and the optimal marinating temperature is (Y - 2)°C. The optimal marinade composition for a Sichuan white goose weighing m is: ginger, shallot, Sichuan peppercorns, cinnamon, star anise, cloves, fennel, bay leaves, salt, MSG, sugar, cooking wine, and water; the optimal marinating time is (T + 30) min, and the optimal marinating temperature is (Y + 2)°C. The marinating parameter adjustment rule is: if the actual weight m differs from the preset weight m1, the marinating time is adjusted by ΔT = ±(Δm) / 50 minutes.

[0052] The control unit of step S4 is further explained, taking a Taihu goose with a weight of m as an example; first, the color and flavor information of the salted goose is collected by the information collection unit 2, and the information is transmitted to the control unit, the data is analyzed by the analysis and comparison module, and automatically compared with the standard color and flavor information content of the salted goose prepared from the goose blank of this weight and breed stored in the database, and a qualified information is given at the same time, and displayed through the display device; the display content includes qualified or unqualified; the analysis and comparison module transmits the product qualified information to the decision module, and the decision module controls the relevant devices to eliminate unqualified products.

[0053] Finally, it should be noted that the above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art will be able to modify the technical solutions described in the aforementioned embodiments or substitute equivalents for some of the technical features. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A flexible and adaptive salt water goose production method, characterized in that: The following steps are involved: S1. Slaughtering the goose, removing the hair, disemboweling and removing the internal organs, soaking the goose in blood water, and washing the goose to obtain the goose blank; S2. Obtaining relevant information about the goose blank through the information collection unit 1, wherein the relevant information includes the weight and breed information of the goose blank; S3, the control unit calls the standard process parameters corresponding to the variety and weight in the database according to the information obtained in step S2, first puts the goose blank into the pickling equipment for pickling, and after the pickling is completed, puts it into the braising equipment for braising, and obtains the salted goose after the braising is completed, and enters the step of obtaining and detecting the quality information of the salted goose; S4. Acquire and detect salted goose quality information through the information collection unit 2, and compare it with the standard value in the database to determine product eligibility, wherein the quality information includes color and flavor information of the salted goose; S5. Air-dry, vacuum-seal and sterilize the qualified salted goose product after the treatment in step S4.

2. A flexible and adaptive salted goose production method according to claim 1, characterized in that: In step S2, the information acquisition unit 1 includes a weight sensor, an image acquisition and analysis unit, and an information storage module 1; The weight sensor collects the weight information of the goose blank; the image acquisition and analysis unit is associated with the information storage module 1, and the image acquisition and analysis unit includes a high-speed camera device and a computer equipped with image analysis software, which is used to collect the goose blank image and determine the breed information based on the image features, by collecting image information of the goose blank's skin color, the shape, texture and area of ​​the goose paw, and the shape and area of ​​the goose crown; after image preprocessing and convolutional neural network algorithm processing, the breed information is compared with the standard image features in the database to determine the breed information, and the judgment result is transmitted to the information storage module 1, and the information storage module 1 is used to store the breed and weight information of the goose blank.

3. A flexible and adaptive salted goose production method according to claim 2, characterized in that: The image preprocessing performed by the image acquisition and analysis unit includes: intercepting the target area by identifying the central pixel position of the image; using the image preprocessing algorithm to perform noise reduction, grayscale and segmentation processing; extracting image feature information through a convolutional neural network, and the image feature information includes area, perimeter, grayscale value and compactness; comparing the extracted features with the standard features of the database to determine the variety information.

4. The flexible and adaptive salted goose production method according to claim 1, characterized in that: In step S3, the control unit is connected to the information acquisition unit 1, and the control unit includes a standard image database, an analysis and comparison module, a decision module and a display device; the database includes standard image feature information of goose blanks of different varieties and weights, required pickling and braising process condition information and standard color and flavor information of salted geese prepared from goose blanks of different varieties and weights according to the required process; the pickling process condition information includes the amount of salt used, pickling time and pickling temperature; the braising process condition information includes the composition of the braising material, braising time and braising temperature; the analysis and comparison module is used to perform data comparison and analysis on the relevant information of the goose blanks, and give the optimal pickling and braising process parameters and perform data comparison and analysis on the relevant information of the salted goose, and give information on whether the product is qualified, and display it through the display device; the decision module is used to issue instructions, and is connected to the database, analysis and comparison module and display device to control the corresponding structure connected thereto.

5. The flexible and adaptive salted goose production method according to claim 4, characterized in that: The analysis and comparison module is a computer equipped with analysis software.

6. The flexible and adaptive salted goose production method according to claim 1, characterized in that: In step S4, the information collection unit 2 includes an electronic nose device, a colorimeter device, and an information storage module 2, wherein the electronic nose device is used to collect the flavor information of the salted goose; the colorimeter device is used to collect the color information of the salted goose; and the information storage module 2 is used to store the collected color and flavor information of the salted goose; The information collection unit 2 is connected to the control unit; the salted goose color and flavor information collected by the information collection unit 2 will be transmitted to the control unit, and analyzed and compared with the standard salted goose color and flavor information in the database. If the error threshold is exceeded, it will be judged as unqualified, and the unqualified products will be eliminated, ultimately achieving the goal of intelligent production with stable quality control.

7. The flexible and adaptive salted goose production method according to claim 6, characterized in that: The error threshold is 4%-8% of the set standard color and flavor values.

8. The flexible and adaptive salted goose production method according to claim 1, characterized in that: The pickling equipment in step S3 is a refrigeration-type intelligent vacuum tumbling machine, and the braising equipment is an automatic temperature-controlled braising pot.

9. The flexible and adaptive salted goose production method according to claim 1, characterized in that: In step S5, the temperature range of the air-drying treatment of the qualified salted goose product is 2-8°C.

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