Technology and device for sterilizing instant beef with tough and tender taste and stable fragrance

Abstract

The invention relates to the technical field of beef processing equipment, in particular to a sterilization process and device for instant beef with tough and tender taste and stable fragrance, the device comprises a liquid storage bin, the top of the liquid storage bin is communicated with a cooking barrel, the top of the cooking barrel is movably provided with a sealing cover, and the liquid storage bin comprises a bottom shell; a hole is formed in the bottom end of the bottom shell and communicated with a liquid discharging pipe, a hole is formed in one side of the bottom shell and communicated with a liquid inlet pipe, a placing frame is movably inserted into the inner side of the cooking barrel through an annular baffle, a second mounting hole is formed in the lower portion of one side of the outer wall of the cooking barrel, and the spraying assembly comprises an annular pipe. The annular pipes are communicated and installed at equal intervals through a communicating pipe, nozzles are communicated and installed at the inner sides of the annular pipes at equal intervals, and a liquid pumping pipe is communicated and installed at the bottom end of the communicating pipe through a pump body. The problems that in the prior art, when beef processing equipment treats beef, the taste of the beef is affected, and the appearance quality is reduced after finished products are packaged are solved.

Description

Technical Field

[0001] The invention relates to the technical field of beef processing equipment, and in particular to a sterilization process and device for ready-to-eat beef with a tough and tender taste and a stable aroma. Background Art

[0002] Beef is extremely susceptible to microbial contamination during the slaughter and processing process. These microorganisms include spoilage bacteria and pathogenic bacteria, such as Pseudomonas, Enterobacter, Lactobacillus and Thermothorax. These microorganisms not only cause the meat to deteriorate and shorten its shelf life, but may also pose a threat to consumer health.

[0003] After searching, the application with patent number CN201911311420.0 discloses a steam sterilization device for beef, in which the beef is continuously stirred by a stirring tube and a stirring rod, and the beef is sterilized by high-temperature steam sprayed through the air outlet. The beef is sterilized while being stirred, thereby improving the uniformity of heating of the beef and avoiding excessive heating of local beef that affects the taste. The sterilization method is safe and gentle, and reduces the impact on the quality of the beef.

[0004] When the device in the above technology is used to sterilize the ready-to-eat beef at high temperature, the blood inside the beef is precipitated due to the high temperature. If the blood is not treated at this time, it will affect the taste of the beef. At the same time, the above device adopts a stirring method to make the beef heated evenly. However, in the process of stirring, the internal fibers of the beef will be destroyed, thereby reducing the toughness of the beef and changing its shape, which will lead to a decrease in the sensory quality of the beef when it is packaged. Therefore, a sterilization process and device for ready-to-eat beef with a tough and tender taste and stable aroma are proposed to solve the above problems. Summary of the invention

[0005] In response to the problems in the prior art, the present invention provides a sterilization process and device for instant beef with a tender taste and stable aroma, which solves the problem that the beef processing equipment in the prior art affects the taste of the beef and reduces the visual quality of the finished product after packaging.

[0006] The technical solution adopted by the present invention to solve the technical problem is a ready-to-eat beef sterilization process and device with a tough and tender taste and stable aroma, comprising a liquid storage bin, a cooking cylinder is connected and installed on the top of the liquid storage bin, a sealing cover is movably installed on the top of the cooking cylinder, the liquid storage bin comprises a bottom shell, a hole is opened at the bottom end of the bottom shell and connected and installed with a liquid discharge pipe, a hole is opened on one side of the bottom shell and connected and installed with a liquid inlet pipe, one end of the liquid inlet pipe away from the bottom shell is connected and installed with two check valves through a three-way pipe, and one end of the two check valves away from the three-way pipe is connected and installed with a first liquid injection pipe and a second liquid injection pipe respectively;

[0007] The outer wall of the cooking cylinder is provided with first mounting holes in an annular array and at equal intervals, a spray assembly is fixedly installed on the outer side of the cooking cylinder through the first mounting holes, an annular baffle is fixedly installed on the upper inner side of the cooking cylinder, a placement rack is movably inserted on the inner side of the cooking cylinder through the annular baffle, and a second mounting hole is provided at the lower side of one side of the outer wall of the cooking cylinder;

[0008] The spray assembly includes an annular tube, which is installed in equidistant communication through a connecting tube, and nozzles are installed in equidistant communication on the inner side of the annular tube. One end of the nozzle facing away from the annular tube passes through a first installation hole and extends into the inner side of the cooking cylinder. A liquid extraction pipe is installed at the bottom end of the connecting tube through a pump body, and one end of the liquid extraction pipe facing away from the pump body passes through a second installation hole and extends into the inner side of the cooking cylinder, and a filter assembly is provided at this end.

[0009] Specifically, a second flange is provided at the bottom end of the cooking cylinder, a base is fixedly installed below the outer wall of the cooking cylinder, the base includes a connecting frame fixedly installed on the outside of the cooking cylinder in a circular array, a hole is opened below one side of the outer wall of the cooking cylinder and a mounting pipe is installed in communication therewith, a heating component is embedded in the mounting pipe, a supporting rod is fixedly installed at the bottom of the connecting frame, there are four supporting rods, the bottoms of the four supporting rods are fixedly connected by a placing plate, and holes are opened at the upper and lower ends of the other side of the outer wall of the cooking cylinder and a liquid level meter is installed in communication therewith.

[0010] By adopting the above technical solution, the bottom end of the cooking cylinder is equipped with a second flange to facilitate fixed connection with the base. The base is designed with a connecting frame in a circular array, which not only enhances the stability of the structure but also provides additional support. Four support rods are arranged under the connecting frame, which are fixedly connected by a placement plate, providing a solid foundation for the cooking cylinder. In addition, a heating component is embedded in the mounting tube on one side of the cooking cylinder. This design enables the heating element to directly heat the cooking water of the cooking cylinder, thereby improving the heating efficiency. The setting of the liquid level gauge enables the operator to monitor the water level in the cooking cylinder in real time to ensure the smooth progress of the sterilization process.

[0011] Specifically, the heating assembly includes a heating element and an electrical socket. The heating element adopts a resistance heater structure design. The heating element is electrically connected to the electrical socket. The heating element extends into the inner side of the cooking cylinder. The electrical socket is embedded and installed on the inner side of the mounting tube and its electrical end is located on the outer side of the mounting tube.

[0012] By adopting the above technical solution, the heating assembly is composed of a heating element and an electrical socket. The heating element adopts a resistance heater structure. This design can provide uniform and efficient heating. The heating element is electrically connected to the electrical socket to ensure a stable supply of power. The heating element extends into the inner side of the cooking cylinder to directly heat the cooking water, while the electrical socket is embedded and installed on the inner side of the mounting tube, and its electrical connection end is located on the outer side of the mounting tube. This layout not only facilitates the connection of the power supply, but also ensures the safety of operation.

[0013] Specifically, the sealing cover is threadedly installed on the top of the cooking cylinder, a sealing ring is provided at the connection between the sealing cover and the cooking cylinder, a hole is opened at the center of the top circle of the sealing cover and a steam exhaust valve is embedded and installed, and second handles are fixedly installed on both sides of the upper end surface of the sealing cover.

[0014] By adopting the above technical solution, the sealing cover is installed on the top of the cooking cylinder through threads, ensuring the sealing of the cooking cylinder during the sterilization process. The sealing ring design at the connection between the sealing cover and the cooking cylinder effectively prevents steam leakage and ensures the stability of the sterilization environment. The setting of the steam exhaust valve can release excess steam when needed, avoiding the safety hazards caused by excessive pressure. The design of the second handle makes it easier to open and close the sealing cover.

[0015] Specifically, the placement rack includes a cover plate, which is located above the inner side of the spray assembly. A steam outlet is opened at the center of the upper end surface of the cover plate. First handles are fixedly installed on both sides of the upper end surface of the cover plate. Hooks are fixedly installed in a circular array on the lower end surface of the cover plate, and beef is hung on the hooks.

[0016] By adopting the above technical solution, the placement rack is mainly composed of a cover plate, which is located above the inner side of the spray assembly. Such a layout allows the beef to be evenly sprayed during the steaming process. The steam outlet design on the cover plate helps to discharge steam and avoids steam accumulation in the cylinder. The setting of the first handle makes the movement and operation of the placement rack more convenient. The design of the hook makes it simple and quick to hang and take out the beef.

[0017] Specifically, the bottom shell adopts a funnel-shaped structure design, a first flange is provided on the top of the bottom shell, and the bottom shell is fixedly connected to a second flange at the bottom of the cooking cylinder through the first flange.

[0018] By adopting the above technical solution, the bottom shell adopts a funnel-shaped structure design, which is conducive to the inflow and outflow of liquid. The design of the first flange enables the bottom shell to be fixedly connected to the second flange at the bottom of the cooking cylinder, ensuring the stability of the connection.

[0019] Specifically, the drain pipe adopts an L-shaped structure design, and one end of the drain pipe away from the bottom shell is connected to a drain valve.

[0020] By adopting the above technical solution, the liquid discharge pipe adopts an L-shaped structure design, which is conducive to the discharge of liquid. The setting of the liquid discharge valve allows the operator to control the discharge of liquid as needed, thereby improving the flexibility of operation.

[0021] Specifically, the ends of the first injection pipe and the second injection pipe away from the check valve are connected to the cooking water storage mechanism and the disinfection water storage mechanism respectively, and the disinfection water adopts a low-concentration food-grade sodium hypochlorite solution produced by electrolysis.

[0022] By adopting the above technical solution, the first injection pipe and the second injection pipe are connected to the cooking water storage mechanism and the disinfection water storage mechanism respectively, so that two different liquids can be injected into the cooking cylinder respectively. The disinfection water adopts a low-concentration food-grade sodium hypochlorite solution produced by electrolysis, which is a safe and effective disinfection method.

[0023] A sterilization process for ready-to-eat beef with a tough and tender taste and stable aroma, the process comprising the following steps:

[0024] S1: preparation stage;

[0025] S1.1 The beef is cleaned, chopped, and impurities are removed, and then marinated for a period of time, and salt and edible alkali are added during the marination. The marinated beef is pierced through the hooks on the placement rack 33 and is hung in the cooking cylinder through the annular baffle;

[0026] S1.2 The cooking water storage mechanism injects cooking water into the liquid storage bin through the first liquid injection pipe and the liquid inlet pipe;

[0027] S2: cooking stage;

[0028] S2.1 Install the sealing cover on the top of the cooking cylinder with threads and ensure that the sealing ring is well sealed, so that the cooking cylinder is in a relatively sealed environment;

[0029] S2.2 Start the heating assembly, and the heating element starts to heat up, so that the water temperature in the cooking cylinder increases;

[0030] S2.3 When the water temperature reaches the set temperature, the beef begins to be sterilized by steaming;

[0031] S2.4 During the cooking process, the nozzle of the spray assembly sprays the beef with the cooking water pressurized by the pump body, thereby improving the cooking efficiency of the beef and washing away the blood foam precipitated by the beef due to heating;

[0032] S2.5 During the cooking process, the steam generated by the cooking water is discharged through the steam outlet holes on the cover plate to the side opposite to the sealing cover and the cover plate, and can be automatically discharged through the exhaust valve when the pressure in the cooking cylinder is too high;

[0033] S3: disinfection and cleaning stage;

[0034] S3.1 After the cooking is completed, the heating component is turned off, the heating is stopped, and the drain valve is opened to discharge the cooking water. Then, the disinfection water storage mechanism injects disinfection water into the liquid storage tank through the second liquid injection pipe and the liquid inlet pipe. The disinfection water is a low-concentration food-grade sodium hypochlorite solution produced by electrolysis. At this time, the disinfection water can be pressurized by the pump body and sprayed on the beef through the nozzle, thereby disinfecting the beef again and washing the residual blood foam;

[0035] S3.2 After flushing with disinfectant water, the disinfectant water is discharged through the drain pipe, and the cooking water is re-injected into the storage tank through the first liquid injection pipe and the liquid inlet pipe through the cooking water storage mechanism, and then the flushing operation through the nozzle is repeated multiple times to ensure that there is no residue of disinfectant water;

[0036] S3.3 After the beef has cooled to a suitable temperature, open the sealed cover and take out the beef from the placement rack;

[0037] S4: storage and transportation stage;

[0038] S4.1 Pack the cooled ready-to-eat beef;

[0039] S4.2 Store packaged ready-to-eat beef in a suitable environment or transport it directly.

[0040] Beneficial effects of the present invention: The heating component is designed at the bottom of the steaming cylinder, and the water in the steaming cylinder is directly heated through the resistance heater structure, which ensures the uniformity and efficiency of the heating process and can quickly generate steam. This uniform steam heating method helps to maintain the tenderness and taste of the beef. When the spray component is in use, the heated steaming water is evenly sprayed onto the beef through the annular tube and the nozzle. This spraying method not only improves the sterilization efficiency, but also helps the beef to be heated evenly during the steaming process, avoiding partial over-ripening or over-raw, thereby maintaining the taste and tenderness of the beef, and can wash away the blood and blood foam;

[0041] The sealing cover is installed on the top of the cooking cylinder through threads and is equipped with a sealing ring to ensure the sealing of the cylinder environment during the cooking process, prevent external pollution, and also help to maintain the aroma of the beef. It is set on the sealing cover to automatically adjust the pressure in the cylinder during the cooking process to avoid damage to the beef tissue structure due to excessive pressure and affect the taste. The placement rack is movably inserted through the annular baffle, and the beef is hung on the placement rack through a hook. This design allows the beef to fully contact the heating steam and spray water during the cooking process, ensuring the uniformity of the sterilization effect and avoiding the beef from being directly The taste deteriorates due to contact with the bottom of the cylinder. At the same time, a liquid extraction tube is set at one end to filter out impurities in the water, ensuring the cleanliness of the spray water and avoiding the influence of impurities on the taste and appearance of the beef. The pump body is used to control the pressurization and circulation of the spray water. Through automatic control, the uniform distribution and continuous supply of the spray water are ensured, the sterilization efficiency is improved, and the influence of manual operation on the taste of the beef is reduced. The setting of the liquid level meter can monitor the water level in the cooking cylinder in real time, ensuring an adequate supply of cooking water and avoiding the impact of beef cooking due to insufficient water level. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] The present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0043] Figure 1 It is an overall diagram of the present invention;

[0044] Figure 2 It is a schematic diagram of the liquid storage bin structure of the present invention;

[0045] Figure 3 It is a schematic diagram of the connection structure of the cooking cylinder of the present invention;

[0046] Figure 4 It is a schematic diagram of the cross-sectional structure of the cooking cylinder of the present invention;

[0047] Figure 5 It is a schematic diagram of the structure of the spray assembly of the present invention;

[0048] Figure 6 It is a schematic diagram of a heating assembly of the present invention;

[0049] Figure 7 It is a schematic diagram of a placement rack of the present invention;

[0050] Figure 8 It is a schematic diagram of the sealing cover of the present invention;

[0051] Fig. 9 It is a schematic diagram of the operation process of the present invention.

[0052] In the figure: 1, liquid storage bin; 11, bottom shell; 12, liquid inlet pipe; 121, check valve; 122, first liquid injection pipe; 123, second liquid injection pipe; 124, three-way pipe; 13, liquid discharge pipe; 131, liquid discharge valve; 14, first flange; 2, base; 21, placement plate; 22, support rod; 23, connecting frame; 3, cooking cylinder; 301, first mounting hole; 302, annular baffle; 303, second mounting hole; 31, spray Component; 311, liquid extraction pipe; 312, pump body; 313, annular pipe; 314, connecting pipe; 315, nozzle; 32, heating component; 321, heating element; 322, power socket; 33, placement rack; 331, cover plate; 332, first handle; 333, steam outlet; 334, hook; 34, liquid level meter; 35, second flange; 36, installation pipe; 4, sealing cover; 41, second handle; 42, exhaust valve. DETAILED DESCRIPTION

[0053] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0054] In order to automatically and continuously imitate the taste of artificial beef processing equipment, as an embodiment of the present invention, Figures 1 to 8As shown, the instant beef sterilization process and device with a tough and tender taste and stable aroma described in the present invention comprises a liquid storage bin 1, a cooking cylinder 3 is connected and installed on the top of the liquid storage bin 1, a sealing cover 4 is movably installed on the top of the cooking cylinder 3, the liquid storage bin 1 comprises a bottom shell 11, a hole is opened at the bottom end of the bottom shell 11 and connected and installed with a liquid discharge pipe 13, a hole is opened on one side of the bottom shell 11 and connected and installed with a liquid inlet pipe 12, an end of the liquid inlet pipe 12 away from the bottom shell 11 is connected and installed with two check valves 121 through a three-way pipe 124, and the ends of the two check valves 121 away from the three-way pipe 124 are respectively connected and installed with a first liquid injection pipe 122 and a second liquid injection pipe 123;

[0055] The outer wall of the cooking cylinder 3 is provided with first mounting holes 301 in an annular array and at equal intervals. A spray assembly 31 is fixedly installed on the outer side of the cooking cylinder 3 through the first mounting holes 301. An annular baffle 302 is fixedly installed on the upper inner side of the cooking cylinder 3. A placement rack 33 is movably inserted on the inner side of the cooking cylinder 3 through the annular baffle 302. A second mounting hole 303 is provided on the lower side of one side of the outer wall of the cooking cylinder 3.

[0056] The spray assembly 31 includes an annular tube 313, which is installed in equidistant communication through a connecting tube 314. A nozzle 315 is installed in equidistant communication on the inner side of the annular tube 313. The end of the nozzle 315 facing away from the annular tube 313 passes through the first installation hole 301 and extends into the inner side of the cooking cylinder 3. The bottom end of the connecting tube 314 is connected to a liquid extraction pipe 311 through a pump body 312. The end of the liquid extraction pipe 311 facing away from the pump body 312 passes through the second installation hole 303 and extends into the inner side of the cooking cylinder 3, and a filtering assembly is provided at this end.

[0057] When in use, the heating component 32 is designed at the bottom of the steaming cylinder 3, and the water in the steaming cylinder 3 is directly heated through the resistance heater structure, ensuring the uniformity and efficiency of the heating process, and can quickly generate steam. This uniform steam heating method helps to maintain the tenderness and taste of the beef. When in use, the spray component 31 sprays the heated steaming water evenly onto the beef through the annular tube 313 and the nozzle 315. This spraying method not only improves the sterilization efficiency, but also helps the beef to be heated evenly during the steaming process, avoiding partial over-ripening or over-raw, thereby maintaining the taste and tenderness of the beef, and can wash away the blood and blood foam;

[0058] The sealing cover 4 is installed on the top of the cooking cylinder 3 through threads and is equipped with a sealing ring, which ensures the sealing of the cylinder environment during the cooking process and prevents external pollution. It also helps to maintain the aroma of the beef. The sealing cover 4 is set to automatically adjust the pressure in the cylinder during the cooking process to avoid damage to the beef tissue structure due to excessive pressure and affect the taste. The placement rack 33 is movably inserted through the annular baffle 302, and the beef is hung on the placement rack 33 through the hook 334. This design allows the beef to fully contact the heating steam and spray water during the cooking process, ensuring the uniformity of the sterilization effect and avoiding the beef The taste is deteriorated due to direct contact with the bottom of the cylinder. At the same time, a liquid extraction tube 311 is arranged at one end to filter out impurities in the water, ensuring the cleanliness of the spray water and avoiding the influence of impurities on the taste and appearance of the beef. The pump body 312 is used to control the pressurization and circulation of the spray water. Through automatic control, the uniform distribution and continuous supply of the spray water are ensured, the sterilization efficiency is improved, and the influence of manual operation on the taste of the beef is reduced. The setting of the liquid level meter 34 can monitor the water level in the cooking cylinder 3 in real time, ensuring an adequate supply of cooking water and avoiding the influence of beef cooking due to insufficient water level.

[0059] In order to make the beef evenly heated when it is boiled and sterilized, for example, Figures 3 to 8 As shown, the present invention also includes that a second flange 35 is provided at the bottom end of the cooking cylinder 3, a base 2 is fixedly installed below the outer wall of the cooking cylinder 3, the base 2 includes a connecting frame 23 fixedly installed on the outside of the cooking cylinder 3 in a circular array, a hole is opened below one side of the outer wall of the cooking cylinder 3 and a mounting pipe 36 is installed in communication therewith, a heating component 32 is embedded in the mounting pipe 36, a support rod 22 is fixedly installed at the bottom of the connecting frame 23, the number of the support rods 22 is four, the bottoms of the four support rods 22 are fixedly connected by a placement plate 21, and holes are opened at the upper and lower ends of the other side of the outer wall of the cooking cylinder 3 and a liquid level meter 34 is installed in communication therewith.

[0060] When in use, the bottom end of the cooking cylinder 3 is equipped with a second flange 35 to facilitate fixed connection with the base 2. The base 2 is designed with a connecting frame 23 in an annular array, which not only enhances the stability of the structure but also provides additional support. Four support rods 22 are arranged below the connecting frame 23, which are fixedly connected by the placement plate 21, providing a solid foundation for the cooking cylinder 3. In addition, a heating assembly 32 is embedded in the mounting tube 36 on one side of the cooking cylinder 3. Such a design enables the heating element 321 to directly heat the cooking water of the cooking cylinder 3, thereby improving the heating efficiency. The setting of the liquid level meter 34 enables the operator to monitor the water level in the cooking cylinder 3 in real time to ensure the smooth progress of the sterilization process.

[0061] The heating assembly 32 includes a heating element 321 and an electrical socket 322. The heating element 321 adopts a resistance heater structure design. The heating element 321 is electrically connected to the electrical socket 322. The heating element 321 extends into the inner side of the cooking cylinder 3. The electrical socket 322 is embedded and installed on the inner side of the mounting tube 36 and its electrical end is located on the outer side of the mounting tube 36.

[0062] When in use, the heating assembly 32 is composed of a heating element 321 and an electrical socket 322. The heating element 321 adopts a resistance heater structure. This design can provide uniform and efficient heating. The heating element 321 is electrically connected to the electrical socket 322 to ensure a stable supply of power. The heating element 321 extends into the inner side of the cooking cylinder 3 to directly heat the cooking water, while the electrical socket 322 is embedded and installed on the inner side of the mounting tube 36, and its electrical connection end is located outside the mounting tube 36. Such a layout not only facilitates the connection of the power supply, but also ensures the safety of operation.

[0063] The sealing cover 4 is threadedly installed on the top of the cooking cylinder 3. A sealing ring is provided at the connection between the sealing cover 4 and the cooking cylinder 3. A hole is opened at the center of the top of the sealing cover 4 and a steam exhaust valve 42 is embedded and installed. Second handles 41 are fixedly installed on both sides of the upper end surface of the sealing cover 4.

[0064] When in use, the sealing cover 4 is installed on the top of the cooking cylinder 3 through threads, ensuring the sealing of the cooking cylinder 3 during the sterilization process. The sealing ring design at the connection between the sealing cover 4 and the cooking cylinder 3 effectively prevents the leakage of steam and ensures the stability of the sterilization environment. The setting of the steam exhaust valve 42 can release excess steam when needed, avoiding the safety hazards caused by excessive pressure. The design of the second handle 41 makes it more convenient to open and close the sealing cover 4.

[0065] The placement rack 33 includes a cover plate 331, which is located on the upper inner side of the spray assembly 31. A steam outlet 333 is opened at the center of the upper end surface of the cover plate 331. First handles 332 are fixedly installed on both sides of the upper end surface of the cover plate 331. Hooks 334 are fixedly installed in a circular array on the lower end surface of the cover plate 331, and beef is hung on the hooks 334.

[0066] When in use, the placement rack 33 is mainly composed of a cover plate 331, which is located above the inner side of the spray assembly 31. Such a layout allows the beef to be evenly sprayed during the cooking process. The steam outlet 333 on the cover plate 331 is designed to facilitate the discharge of steam and prevent steam from accumulating in the cylinder. The first handle 332 is provided to make the movement and operation of the placement rack 33 more convenient. The design of the hook 334 makes it easy and quick to hang and take out the beef.

[0067] In order to inject cooking water and disinfection water according to actual needs when boiling and disinfecting beef, and to quickly discharge waste water during actual operation, for example, Figure 2 As shown, the present invention also includes that the bottom shell 11 adopts a funnel-shaped structure design, a first flange 14 is provided on the top of the bottom shell 11, and the bottom shell 11 is fixedly connected to the second flange 35 at the bottom of the cooking cylinder 3 through the first flange 14.

[0068] When in use, the bottom shell 11 adopts a funnel-shaped structure design, which is conducive to the inflow and outflow of liquid. The design of the first flange 14 enables the bottom shell 11 to be fixedly connected to the second flange 35 at the bottom of the cooking cylinder 3, ensuring the stability of the connection.

[0069] The drain pipe 13 is designed in an L-shaped structure, and one end of the drain pipe 13 away from the bottom shell 11 is connected to a drain valve 131 .

[0070] When in use, the liquid discharge pipe 13 adopts an L-shaped structure design, which is conducive to the discharge of liquid. The setting of the liquid discharge valve 131 allows the operator to control the discharge of liquid as needed, thereby improving the flexibility of operation.

[0071] The ends of the first injection pipe 122 and the second injection pipe 123 away from the check valve 121 are connected to the cooking water storage mechanism and the disinfection water storage mechanism respectively. The disinfection water adopts a low-concentration food-grade sodium hypochlorite solution produced by electrolysis.

[0072] When in use, the first injection pipe 122 and the second injection pipe 123 are connected to the cooking water storage mechanism and the disinfection water storage mechanism respectively, so that two different liquids can be respectively injected into the cooking cylinder 3. The disinfection water adopts a low-concentration food-grade sodium hypochlorite solution produced by electrolysis, which is a safe and effective disinfection method.

[0073] like Fig. 9 As shown: A sterilization process for ready-to-eat beef with a tough and tender taste and stable aroma, the process comprises the following steps:

[0074] S1: preparation stage;

[0075] S1.1 The beef is cleaned, chopped, and impurities are removed, and then marinated for a period of time, and salt and edible alkali are added during the marinating process. The marinated beef is pierced through the hook 334 on the placement rack 33, and is hung in the cooking cylinder 3 through the annular baffle 302;

[0076] S1.2 The cooking water storage mechanism injects cooking water into the liquid storage bin 1 through the first liquid injection pipe 122 and the liquid inlet pipe 12;

[0077] S2: cooking stage;

[0078] S2.1 Thread the sealing cover 4 onto the top of the cooking cylinder 3 and ensure that the sealing ring is well sealed, so that the cooking cylinder 3 is in a relatively sealed environment;

[0079] S2.2 Start the heating assembly 32, and the heating element 321 starts heating to increase the water temperature in the cooking cylinder 3;

[0080] S2.3 When the water temperature reaches the set temperature, the beef begins to be sterilized by steaming;

[0081] S2.4 During the cooking process, the spray head 315 of the spray assembly 31 sprays the cooking water pressurized by the pump body 312 onto the beef, thereby improving the cooking efficiency of the beef and washing away the blood foam precipitated by the beef due to the heat;

[0082] S2.5 During the cooking process, the steam generated by the cooking water is discharged through the steam outlet 333 on the cover plate 331 to the side of the sealing cover 4 opposite to the cover plate 331, and can be automatically discharged through the exhaust valve 42 when the pressure in the cooking cylinder 3 is too high;

[0083] S3: disinfection and cleaning stage;

[0084] S3.1 After the cooking is completed, the heating component 32 is turned off, the heating is stopped, and the drain valve 131 is opened to discharge the cooking water. Then, the disinfection water storage mechanism injects disinfection water into the liquid storage tank 1 through the second liquid injection pipe 123 and the liquid inlet pipe 12. The disinfection water is a low-concentration food-grade sodium hypochlorite solution produced by electrolysis. At this time, the disinfection water can be pressurized by the pump body 312 and sprayed on the beef through the nozzle 315, thereby disinfecting the beef again and washing away the residual blood foam;

[0085] S3.2 After flushing with disinfectant water, the disinfectant water is discharged through the drain pipe 13, and the cooking water is re-injected into the liquid storage tank 1 through the first liquid injection pipe 122 through the liquid inlet pipe 12 through the cooking water storage mechanism, and then the flushing operation through the nozzle 315 is repeated multiple times to ensure that there is no residue of disinfectant water;

[0086] S3.3 After the beef is cooled to a suitable temperature, the sealing cover 4 is opened and the beef is taken out through the placement rack 33;

[0087] S4: storage and transportation stage;

[0088] S4.1 Pack the cooled ready-to-eat beef;

[0089] S4.2 Store packaged ready-to-eat beef in a suitable environment or transport it directly.

[0090] The present invention, when used, comprises the following steps:

[0091] 1. Preparation stage:

[0092] First, the beef is thoroughly cleaned, chopped, and all impurities are removed. Next, the beef is pickled, and an appropriate amount of salt and edible alkali are added during the pickling process to increase the flavor and tenderness. After the pickling is completed, the beef is pierced through the hook 334 on the placement rack 33 and hung in the cooking cylinder 3. Then, cooking water is injected into the liquid storage tank through the first injection pipe 122 to prepare for the cooking process.

[0093] 2. Sterilization stage:

[0094] In the sterilization stage, the sealing cover 4 is first threadedly installed on the top of the cooking cylinder 3, and the sealing ring is ensured to be well sealed to ensure that the environment in the cooking cylinder 3 is relatively sealed. Subsequently, the heating assembly 32 is started, and the heating element 321 starts to heat, so that the water temperature in the cooking cylinder 3 increases. When the water temperature reaches the set temperature, the beef begins to be boiled and sterilized. During this process, the nozzle 315 of the spray assembly 31 will spray the pressurized cooking water onto the beef to improve the cooking efficiency and wash away the blood foam precipitated due to the heat. At the same time, the steam generated during the cooking process will be discharged through the steam outlet 333 on the cover plate 331. If the pressure in the cooking cylinder 3 is too high, the exhaust valve 42 on the sealing cover 4 will automatically open to release the pressure.

[0095] 3. Cooling stage:

[0096] After the sterilization is completed, the heating component 32 is turned off and the heating is stopped. Next, the drain valve 131 is opened to discharge the cooking water, and the disinfection water is injected through the second injection pipe 123. The disinfection water is a low-concentration food-grade sodium hypochlorite solution produced by electrolysis. The disinfection water is pressurized by the pump body 312 and sprayed on the beef through the nozzle 315 to perform re-disinfection and rinse the residual blood foam. After rinsing with the disinfection water, it is discharged through the drain pipe 13, and then the cooking water is re-injected. The cooking water is used for multiple and repeated rinsing operations to ensure that there is no residue of the disinfection water. After the beef is cooled to a suitable temperature, the sealing cover 4 is opened and the beef is taken out.

[0097] 4. Storage and transportation stage:

[0098] After the beef cools to room temperature, it is packaged. After packaging, the ready-to-eat beef is stored in a suitable environment or shipped directly to ensure that the product remains of the best quality when it reaches the consumer.

[0099] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of the present invention is defined by the attached claims and their equivalents.

Claims

1. A sterilization device for ready-to-eat beef with a tough and tender taste and a stable aroma, comprising a liquid storage bin (1), a cooking cylinder (3) is connected to the top of the liquid storage bin (1), and a sealing cover (4) is movably installed on the top of the cooking cylinder (3), characterized in that: The liquid storage bin (1) comprises a bottom shell (11), a hole is opened at the bottom end of the bottom shell (11) and is connected to a liquid discharge pipe (13), a hole is opened at one side of the bottom shell (11) and is connected to a liquid inlet pipe (12), one end of the liquid inlet pipe (12) away from the bottom shell (11) is connected to two check valves (121) via a three-way pipe (124), and one end of the two check valves (121) away from the three-way pipe (124) is connected to a first liquid injection pipe (122) and a second liquid injection pipe (123) respectively; The outer wall of the cooking cylinder (3) is provided with first mounting holes (301) at equal intervals in a circular array, a spray assembly (31) is fixedly mounted on the outer side of the cooking cylinder (3) through the first mounting holes (301), an annular baffle (302) is fixedly mounted on the upper inner side of the cooking cylinder (3), a placement rack (33) is movably inserted on the inner side of the cooking cylinder (3) through the annular baffle (302), and a second mounting hole (303) is provided on the lower side of one side of the outer wall of the cooking cylinder (3); The spray assembly (31) comprises an annular tube (313), the annular tube (313) is installed in equidistant communication via a connecting tube (314), a nozzle (315) is installed in equidistant communication on the inner side of the annular tube (313), one end of the nozzle (315) away from the annular tube (313) passes through a first installation hole (301) and extends into the inner side of the cooking cylinder (3), the bottom end of the connecting tube (314) is installed in equidistant communication via a pump body (312), one end of the nozzle (315) away from the pump body (312) passes through a second installation hole (303) and extends into the inner side of the cooking cylinder (3), and a filter assembly is provided at this end.

2. The device for sterilizing instant beef with a tough and tender taste and a stable aroma according to claim 1, characterized in that: A second flange (35) is provided at the bottom end of the cooking cylinder (3); a base (2) is fixedly installed below the outer wall of the cooking cylinder (3); the base (2) comprises a connecting frame (23) fixedly installed on the outside of the cooking cylinder (3) in a circular array; a hole is opened below one side of the outer wall of the cooking cylinder (3) and a mounting pipe (36) is installed in communication therewith; a heating component (32) is embedded in the mounting pipe (36); a supporting rod (22) is fixedly installed at the bottom of the connecting frame (23); there are four supporting rods (22); the bottoms of the four supporting rods (22) are fixedly connected by a placement plate (21); holes are opened at the upper and lower ends of the other side of the outer wall of the cooking cylinder (3) and a liquid level meter (34) is installed in communication therewith.

3. The sterilization device for instant beef with a tough and tender taste and stable aroma according to claim 2, characterized in that: The heating assembly (32) comprises a heating element (321) and an electrical socket (322); the heating element (321) is designed as a resistance heater structure; the heating element (321) is electrically connected to the electrical socket (322); the heating element (321) extends into the inner side of the cooking cylinder (3); the electrical socket (322) is embedded and installed inside the mounting tube (36) and its electrical connection end is located outside the mounting tube (36).

4. The device for sterilizing instant beef with a tough and tender taste and a stable aroma according to claim 1, characterized in that: The sealing cover (4) is threadedly mounted on the top of the cooking cylinder (3); a sealing ring is provided at the connection between the sealing cover (4) and the cooking cylinder (3); a hole is opened at the center of the top of the sealing cover (4) and a steam exhaust valve (42) is embedded and installed; and second handles (41) are fixedly mounted on both sides of the upper end surface of the sealing cover (4).

5. The sterilization device for instant beef with a tough and tender taste and stable aroma according to claim 1, characterized in that: The placement rack (33) comprises a cover plate (331), the cover plate (331) is located above the inner side of the spray assembly (31), a steam outlet hole (333) is provided at the center of the upper end surface of the cover plate (331), first handles (332) are fixedly mounted on both sides of the upper end surface of the cover plate (331), and hooks (334) are fixedly mounted in a circular array on the lower end surface of the cover plate (331), and beef is hung on the hooks (334).

6. The sterilization device for ready-to-eat beef with a tough and tender taste and a stable aroma according to claim 1, characterized in that: The bottom shell (11) is designed as a funnel-shaped structure. A first flange (14) is provided on the top of the bottom shell (11). The bottom shell (11) is fixedly connected to a second flange (35) at the bottom of the cooking cylinder (3) via the first flange (14).

7. The sterilization device for instant beef with a tough and tender taste and stable aroma according to claim 1, characterized in that: The liquid discharge pipe (13) is designed in an L-shaped structure, and one end of the liquid discharge pipe (13) away from the bottom shell (11) is connected to a liquid discharge valve (131) installed thereon.

8. The device for sterilizing instant beef with a tough and tender taste and a stable aroma according to claim 1, characterized in that: The ends of the first injection pipe (122) and the second injection pipe (123) facing away from the check valve (121) are connected to a cooking water storage mechanism and a disinfection water storage mechanism respectively, and the disinfection water adopts a low-concentration food-grade sodium hypochlorite solution produced by electrolysis.

9. A sterilization process for ready-to-eat beef with a tough and tender taste and stable aroma, characterized by: The process comprises the following steps: S1: preparation stage; S1.1 The beef is cleaned, chopped, and impurities are removed, and then marinated for a period of time, and salt and edible alkali are added during the marinating process. The marinated beef is pierced through the hook (334) on the placement rack 33, and is hung in the cooking cylinder (3) through the annular baffle 302; S1.2 The cooking water storage mechanism injects cooking water into the liquid storage bin (1) through the first liquid injection pipe (122) and the liquid inlet pipe (12); S2: cooking stage; S2.1 Thread the sealing cover (4) onto the top of the cooking cylinder (3) and ensure that the sealing ring is well sealed, so that the cooking cylinder (3) is in a relatively sealed environment; S2.2 The heating assembly (32) is started, and the heating element (321) starts heating, so that the water temperature in the cooking cylinder (3) increases; S2.3 When the water temperature reaches the set temperature, the beef begins to be sterilized by steaming; S2.4 During the cooking process, the spray head (315) of the spray assembly (31) sprays the cooking water pressurized by the pump body (312) onto the beef, thereby improving the cooking efficiency of the beef and washing away the blood foam precipitated by the beef due to heating; S2.5 During the cooking process, the steam generated by the cooking water is discharged through the steam outlet hole (333) on the cover plate (331) to the side of the sealing cover (4) opposite to the cover plate (331), and when the pressure in the cooking cylinder (3) is too high, the steam can be automatically discharged through the steam exhaust valve (42); S3: disinfection and cleaning stage; S3.1 After the cooking is completed, the heating component (32) is turned off, the heating is stopped, and the drain valve (131) is opened to discharge the cooking water. Then, the disinfecting water storage mechanism injects disinfecting water into the liquid storage bin (1) through the second liquid injection pipe (123) and the liquid inlet pipe (12). The disinfecting water is a low-concentration food-grade sodium hypochlorite solution produced by electrolysis. At this time, the disinfecting water can be pressurized by the pump body (312) and sprayed onto the beef through the nozzle (315), thereby disinfecting the beef again and washing away the residual blood foam; S3.2 After flushing with the disinfecting water, the disinfecting water is discharged through the drain pipe (13), and the cooking water is re-injected into the liquid storage bin (1) through the first liquid injection pipe (122) through the liquid inlet pipe (12) through the cooking water storage mechanism, and then the flushing operation through the nozzle (315) is repeated multiple times to ensure that there is no residue of the disinfecting water; S3.3 After the beef has cooled to a suitable temperature, the sealing cover (4) is opened and the beef is taken out through the placement rack (33); S4: storage and transportation stage; S4.1 Pack the cooled ready-to-eat beef; S4.2 Store packaged ready-to-eat beef in a suitable environment or transport it directly.

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