A pork marinated sauce sampling and testing device and a testing method thereof

Abstract

The present invention discloses a pork marinated sauce sampling and detection device and a detection method thereof, comprising a sealed can, a top cover and an exhaust device for creating a low-pressure environment in the sealed can, and also comprising: a partition fixed in the top cover, the partition divides the sealed can and the top cover into two spaces; a sealed pipe installed in the space above the partition, a low-pressure environment can be created in the sealed pipe, and the air pressure in the sampling straw under the low-pressure environment is less than the air pressure in the sealed can; an extraction tube, the extraction tube can be switched between two states: state one, one end of the extraction tube extends into the sauce in the sealed can, and the other end is inserted into the sealed pipe and connected with it; state two, the two ends of the extraction tube are respectively out of contact with the sauce and the sealed pipe. The sampling process of the present invention is carried out during the vacuum marinating process, and there is no need to open the sealed can for sampling, and it will not affect the marinating process of the meat product, and it can also avoid the introduction of other microbial contamination.

Description

Technical Field

[0001] The invention relates to the technical field of marinated product detection, in particular to a pork marinated sauce sampling detection device and a detection method thereof. Background Art

[0002] Marinated meat products are a type of traditional cooked meat products with beautiful color, soft texture and rich flavor. They are deeply loved by consumers in my country. In recent years, marinated meat products have gradually turned to industrialized production, and research on their flavor has become more and more in-depth.

[0003] At present, in the factory processing, it is necessary to boil the marinade sauce, and then marinate the pork with the marinade sauce. During the marinating process, the microorganisms in the marinade sauce are tested. On the one hand, the hygiene of the sauce can be tested, and on the other hand, the progress of the marinating can be controlled;

[0004] Among them, for example, Chinese patent CN217351359U discloses a microbial detection sampling device in the process of sauce frying. The device takes samples at different time points to facilitate the analysis and detection of the microbial content at different time points in the process of sauce frying. There is no need for manual timed and fixed-point sampling, which improves work efficiency and reduces the labor intensity of workers.

[0005] However, some marinated products require vacuum marinating during the marinating process. Vacuum marinating can not only achieve a sterilization effect at a lower temperature and maintain the original flavor of the food, but also under vacuum conditions, the marinade can penetrate into the interior of the meat faster, shortening the marinating time. The above-mentioned device is mainly suitable for sampling sauces in an open-air environment. If the vacuum marinating equipment is opened for sampling, it may not only introduce external microorganisms and cause contamination, but also affect the quality of the marinating. Summary of the invention

[0006] The object of the present invention is to provide a pork marinated sauce sampling and detection device and a detection method thereof, so as to solve at least one technical problem existing in the above-mentioned prior art.

[0007] To achieve the above object, the present invention provides the following technical solution: a pork marinated sauce sampling and testing device, comprising a sealed can, a top cover and an exhaust device for creating a low-pressure environment in the sealed can, and also comprising:

[0008] A partition fixed in the top cover, wherein the partition divides the sealed tank and the top cover into two spaces;

[0009] A sealing pipe installed in the space above the partition, wherein a low-pressure environment can be created in the sealing pipe, and the air pressure in the sampling pipette under the low-pressure environment is lower than the air pressure in the sealed tank;

[0010] An extraction tube that can be switched between two states:

[0011] State 1: one end of the extraction tube extends into the sauce in the sealed jar, and the other end is inserted into the sealed pipe fitting and communicated with the sealed pipe fitting;

[0012] In state two, both ends of the extraction tube are out of contact with the sauce and the sealing tube respectively.

[0013] Preferably, a rotating shaft is rotatably mounted on the top of the partition through a shaft seat, a mounting plate is fixed to the outer wall of the rotating shaft and an adjusting plate is slidably mounted through a flat key, an adjusting ring capable of sliding adjustment is mounted on the top of the partition, the adjusting ring is rotatably mounted on the inner ring of the adjusting ring, and a ball bearing is arranged between the adjusting ring and the inner ring of the adjusting ring;

[0014] The sealing pipe fittings are provided in multiple groups, and the multiple groups of sealing pipe fittings are distributed in an annular shape between the mounting plate and the adjusting plate;

[0015] The sealing pipe comprises a sampling pipette and a piston rod which are plugged into each other. One end of the sampling pipette is set as a rubber part and is fixedly installed in a through hole opened on the outer wall of the mounting plate. The piston rod is fixed on the outer wall of the regulating plate.

[0016] Preferably, a circular groove is provided on the top of the partition, and a first rotating disk is rotatably installed in the circular groove, a second rotating disk is fixed to the end of the rotating shaft close to the first rotating disk, and the outer walls of the first rotating disk and the second rotating disk are both provided with a plurality of mounting holes in an annular manner, the extraction tube is configured as a curved tube, and the two straight tube parts of the curved tube are respectively slidably installed in the mounting holes corresponding to the outer walls of the first rotating disk and the second rotating disk, and the curved tubes are provided in multiple groups, a servo motor for driving the rotating shaft to rotate intermittently is installed on the outer wall of the top cover, and the first rotating disk and the second rotating disk are transmitted through multiple groups of curved tubes, and the end of the curved tube close to the mounting disk is configured as a pointed end.

[0017] Preferably, the bottom end of the curved tube is configured to be sealed, and a sleeve is fixed to one end located below the partition, a lifting ring is slidably installed in the annular cavity formed between the sleeve and the curved tube, a spring is connected between the lifting ring and the inner wall of the sleeve, a retaining tube is integrally formed on the outer wall of the lifting ring located in the annular cavity, and an air intake port is also provided on the outer wall of the curved tube located in the annular cavity, a liquid storage cavity is provided in an annular shape on the outer wall of the lifting ring facing downward, and a liquid suction hole is provided on the outer wall of the curved tube in contact with the lifting ring.

[0018] Preferably, the bottom seal of the curved tube is configured as a tip protrusion, and the tip protrusion is covered with an oleophobic layer.

[0019] Preferably, the bottom end of the curved tube is set to be an opening, a plurality of connecting sleeves distributed in a ring are fixed between the second rotating disk and the mounting disk, and the curved tube is inserted into the corresponding connecting sleeves, a piston block is slidably mounted on the inner wall of the connecting sleeve, and a tension spring is connected between the piston block and the second rotating disk, a conical portion is provided at the tip end of the curved tube, a through hole is opened in the center of the piston block, and the diameter of the through hole is the same as the minimum diameter at the conical portion.

[0020] Preferably, the top cover also includes a sealing cover which can be sealed and installed and removed from the top.

[0021] Preferably, a fixing ring for limiting the rotation and mounting the second rotating disk is installed on the top of the partition.

[0022] A detection method using a pork marinated sauce sampling and detection device comprises the following steps:

[0023] S1. Put the prepared marinated sauce and processed pork products into a sealed can together, seal the top cover and the sealed can, and use external exhaust equipment to extract the air in the sealed can to create a negative pressure state, and then prepare for marinating and start marinating;

[0024] S2. Before the test, the external structure is used to drive the adjustment ring to move so that it and the adjustment disk move away from the mounting disk, and the piston rod is pulled out of the sampling pipette to form a negative pressure state inside the sampling pipette, and the air pressure is lower than the air pressure in the sealed tank, thus completing the preparation work before sampling;

[0025] S3. During the marinating process, samples are extracted from the sauce to prepare for subsequent detection of the microbial content inside the sauce. During the extraction, the servo motor drives the rotating shaft to rotate, and the rotation of the rotating shaft drives the second rotating disk, the mounting disk and the adjusting disk to rotate synchronously. At the same time, the first rotating disk also rotates together under the transmission action of the curved tube;

[0026] S4. During the rotation process, as the curved tube moves toward the second rotating disk, its bottom end also moves downward. When the bottom end of the curved tube extends into the sauce, the tip of the curved tube also pierces the sampling straw from the rubber part. Under the action of the negative pressure in the sampling straw, the sauce is sucked into the sampling straw through the curved tube until the air pressure in the sampling straw is balanced with the air pressure in the sealed tank. Then, the sauce stops being sucked in, and the sampling of the sample liquid in the sampling straw is completed. At the same time, the pressure environment of the sample sauce in the sampling straw is the same as the pressure environment in the sealed tank.

[0027] S5. After the sampling is completed, the servo motor drives the rotating shaft to rotate, so that the tip of the curved tube is pulled out from the rubber part, and the bottom end is also separated from the sauce;

[0028] S6. Repeat the above process by intermittently driving the rotating shaft with a servo motor to rotate, so that multiple sets of curved tubes and corresponding sampling straws are rotated to extract and collect the sauce, and finally each sample is tested.

[0029] Preferably, it also includes S7, after the marinating is completed, the sauce and meat products are taken out of the sealed can, cleaning liquid or disinfectant is stored in the sampling straw, and the adjusting ring is driven to move through the external structure so that it and the adjusting disk move toward the mounting disk, so that a high-pressure state is formed inside the sampling straw, and steps S3 and S4 are repeated again. When the tip of the curved tube pierces the sampling straw, under the high-pressure state inside the sampling straw, the cleaning liquid or disinfectant will be sprayed out from the curved tube to rinse or disinfect the residual sauce on the inner wall of the curved tube.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] 1. The sampling process of the present invention is carried out during the vacuum marinating process. There is no need to open the sealed can for sampling, which will not affect the marinating process of the meat product. At the same time, it can also avoid the introduction of other microbial contamination, thereby ensuring the quality of the marinating.

[0032] Second, the present invention maintains the taken-out sample sauce in the pressure environment of the braising process by sealing the pipe, which can avoid the change of the pressure environment causing the sample sauce to be in a different state during the testing and the braising process, thereby improving the accuracy of subsequent test results.

[0033] 3. The present invention separates the concentrated layer from the marinade layer when extracting the sauce to ensure the content concentration of the sample sauce, avoids uneven microbial content in the concentrated layer and the marinade layer, which will cause large errors in subsequent test results, and improves the accuracy of the test results. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is an overall stereogram of the present invention;

[0035] Figure 2 This is a schematic diagram of the three-dimensional structure after removing the sealing cover in the first embodiment of the present invention;

[0036] Figure 3 It is a front cross-sectional view of the first embodiment of the present invention;

[0037] Figure 4 For the present invention Figure 3 Cutaway stereograms and partial magnified diagrams from different viewing angles;

[0038] Figure 5 It is a partial enlarged stereoscopic view of the bottom end of the curved tube and the sleeve of the present invention;

[0039] Figure 6It is a schematic diagram of the three-dimensional structure after removing the sealing cover in the second embodiment of the present invention;

[0040] Figure 7 It is a partial front cross-sectional view of the first embodiment of the present invention;

[0041] Figure 8 For the present invention Figure 7 Cutaway stereogram and partial magnified diagram from different viewing angles.

[0042] In the figure: 1. Sealing tank; 2. Top cover; 3. Sealing cover; 4. Partition; 5. First rotating disk; 6. Second rotating disk; 7. Shaft seat; 8. Rotating shaft; 9. Mounting disk; 10. Adjusting disk; 11. Sampling straw; 12. Piston rod; 13. Adjusting ring; 14. Bend tube; 15. Rubber part; 16. Sleeve; 17. Lifting ring; 18. Stop tube; 19. Air inlet; 20. Spring; 21. Liquid suction hole; 22. Liquid storage chamber; 23. Connecting sleeve; 24. Piston block; 25. Tension spring. DETAILED DESCRIPTION

[0043] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0044] See also Figures 1 to 8 The present invention provides a technical solution: a pork marinated sauce sampling and testing device, comprising a sealed tank 1, a top cover 2 and an exhaust device for creating a low-pressure environment in the sealed tank 1, and also comprising:

[0045] A partition 4 is fixed inside the top cover 2, and the partition 4 divides the sealed tank 1 and the top cover 2 into two spaces;

[0046] The sealing pipe installed in the space above the partition 4 can create a low-pressure environment in the sealing pipe, and the air pressure in the sampling pipette 11 under the low-pressure environment is lower than the air pressure in the sealed tank 1;

[0047] Extraction tube, the extraction tube can be switched between two states:

[0048] State 1, one end of the extraction tube extends into the sauce in the sealed tank 1, and the other end is inserted into the sealed pipe and communicated with it;

[0049] In state two, both ends of the extraction tube are out of contact with the sauce and the sealing tube respectively.

[0050] When the sampling and testing device is used, the prepared marinated sauce and the processed pork products are put into the sealed can 1, the top cover 2 and the sealed can 1 are closed, and the air in the sealed can 1 is extracted by using an external exhaust device to create a negative pressure state, and the marinating preparations are completed and the marinating begins;

[0051] Among them, vacuum marinating usually does not refer to a complete vacuum state, but refers to marinating under a pressure lower than atmospheric pressure. This low-pressure environment can simulate vacuum conditions, and does not need to be completely drawn into a hard vacuum. The low-pressure environment is used to reduce the pressure in the sealed tank 1, which can reduce the boiling point of the marinade, which helps to maintain the tenderness and flavor of the meat, and also provides a basis for subsequent sampling and testing;

[0052] Before the test, a low-pressure environment with a lower air pressure than that in the sealed tank 1 is created in the sealed pipe, in preparation for extracting the sauce by means of the air pressure difference. Meanwhile, the extraction pipe is in state 2.

[0053] When extracting a sample, the extraction tube is switched to state 1, that is, one end of the extraction tube extends into the sauce in the sealed tank 1, and the other end is inserted into the sealed pipe fitting and connected thereto, and the sauce can be sucked into the sealed pipe fitting by utilizing the pressure difference between the sealed pipe fitting and the external air pressure, thereby completing the sampling process of the sauce in the sealed tank 1, and the sampling process is carried out during the vacuum marinating process, and there is no need to open the sealed tank 1 for sampling, so as not to affect the marinating process of the meat product, and at the same time, it can also avoid the introduction of other microbial contamination, thereby ensuring the quality of the marinating;

[0054] In addition, it is worth mentioning that when the air pressure in the sealed tube gradually balances with the air pressure in the sealed tank 1 as the sauce is inhaled, the sauce stops being inhaled, and then the extraction tube switches to state two again. At this time, the pressure environment of the sample sauce in the sealed tube is the same as the pressure environment in the sealed tank 1. Since most of the differences between vacuum marinating and open-air marinating lie in the different pressure environments, the content and activity of microorganisms in different pressure environments will also be different. In this way, the sample sauce can be kept in the pressure environment of the marinating process through the sealed tube, which can avoid the changes in the pressure environment causing the sample sauce to be in a different state during the marinating process during testing, thereby improving the accuracy of subsequent test results.

[0055] In one of the preferred embodiments, an implementation method for adjusting the pressure change in the sealing pipe is provided. Figure 3-4 ;

[0056] A rotating shaft 8 is rotatably mounted on the top of the partition 4 through a shaft seat 7, a mounting plate 9 is fixed to the outer wall of the rotating shaft 8 and an adjusting plate 10 is slidably mounted through a flat key, an adjusting ring 13 capable of sliding adjustment is mounted on the top of the partition 4, the adjusting plate 10 is rotatably mounted on the inner ring of the adjusting ring 13, and a ball bearing is arranged between the adjusting plate 10 and the inner ring of the adjusting ring 13;

[0057] There are multiple groups of sealing pipe fittings, and the multiple groups of sealing pipe fittings are distributed in an annular shape between the mounting plate 9 and the adjusting plate 10;

[0058] The sealing pipe comprises a sampling pipette 11 and a piston rod 12 which are plugged into each other. One end of the sampling pipette 11 is set as a rubber part 15 and is fixedly installed in a through hole opened on the outer wall of the mounting plate 9. The piston rod 12 is fixed to the outer wall of the adjusting plate 10.

[0059] Before the test, the external structure is used to drive the adjusting ring 13 to move so that it and the adjusting disk 10 move away from the mounting disk 9, and the piston rod 12 is pulled out of the sampling pipette 11, so that a negative pressure state is formed inside the sampling pipette 11, and the air pressure is lower than the air pressure in the sealed tank 1, thus completing the preparation work before sampling;

[0060] Furthermore, by providing multiple sets of sealing pipes, the marinated sauces can be sampled multiple times, and the sampling can also be performed in different time periods.

[0061] In one of the preferred embodiments, an implementation method is provided that enables the extraction tube (i.e., the curved tube 14) to switch back and forth between two states. Figure 2-4 ;

[0062] A circular groove is provided on the top of the partition 4, and a first rotating disk 5 is rotatably installed in the circular groove. A second rotating disk 6 is fixed to the end of the rotating shaft 8 close to the first rotating disk 5. The outer walls of the first rotating disk 5 and the second rotating disk 6 are both provided with a plurality of mounting holes in an annular manner. The extraction tube is configured as a curved tube 14, and the two straight tube portions of the curved tube 14 are respectively slidably installed in the mounting holes corresponding to the outer walls of the first rotating disk 5 and the second rotating disk 6. There are multiple groups of curved tubes 14. A servo motor for driving the rotating shaft 8 to rotate intermittently is installed on the outer wall of the top cover 2. The first rotating disk 5 and the second rotating disk 6 are transmitted through multiple groups of curved tubes 14, and the end of the curved tube 14 close to the mounting disk 9 is configured as a pointed end.

[0063] During the switching, the rotating shaft 8 is driven to rotate by an external servo motor, and the rotation of the rotating shaft 8 will drive the second rotating disk 6, the mounting disk 9 and the adjusting disk 10 to rotate synchronously. At the same time, the first rotating disk 5 will also rotate together under the transmission action of the multiple sets of curved tubes 14. During the transmission process, the multiple sets of curved tubes 14 move their tips closer to the mounting disk 9 while their bottoms move downward until their tips penetrate into the rubber part 15 and their bottoms extend into the sauce. For details, please refer to Figure 3 The status shown in the figure completes a sample collection task;

[0064] Similarly, as the rotating shaft 8 rotates again, the next curved tube 14 will switch to the above state, and the curved tube 14 that has been extracted and collected will be separated from the sauce and the sampling straw 11. In this way, through the timed rotation of the rotating shaft 8, the marinated sauces in different marinating time periods can be sampled and collected, providing a sample preparation basis for subsequent testing.

[0065] It is worth noting that, see Figure 3 Since the state of the curved tube 14 at a is the stage of state two, in order to prevent the curved tube 14 from directly extending into the sauce during the marinating process, in actual use, the curved tube 14 indicated at a and the corresponding sampling straw 11 can be disassembled to leave the position vacant. In this way, in the initial state, the curved tube 14 will not be directly in the sauce, so as to avoid affecting the sauce during the initial marinating.

[0066] From the above content, it can be seen that although the boiling point of the marinade is reduced under a low-pressure environment, the long-term marinating may still cause the water on the surface of the marinade to evaporate, thereby forming a concentrated layer on the surface, resulting in stratification, that is, there is a concentrated layer on the upper layer of the marinated sauce, and the lower layer is a marinade layer. In this way, when the curved tube 14 is directly extended into the sauce, the extracted sauce will be a mixture of the concentrated layer and the marinade layer. When the microbial content in the concentrated layer and the marinade layer is uneven, it will cause a large error in the subsequent test results, thereby affecting the accuracy of the test results. Therefore, in order to reduce the influence of the concentrated layer on the test results, the concentrated layer and the marinade layer should be separated when the sauce is extracted to ensure the content concentration of the sample sauce;

[0067] Example 1 provides a method for separating the concentrated layer. Figure 5 ;

[0068] The bottom end of the curved tube 14 is sealed, and a sleeve 16 is fixed to one end below the partition 4. A lifting ring 17 is slidably installed in the annular cavity formed between the sleeve 16 and the curved tube 14. A spring 20 is connected between the lifting ring 17 and the inner wall of the sleeve 16. A retaining tube 18 is integrally formed on the outer wall of the lifting ring 17 located in the annular cavity, and an air intake port 19 is provided on the outer wall of the curved tube 14 located in the annular cavity. A liquid storage cavity 22 is arranged in an annular shape on the outer wall of the lifting ring 17 facing downward, and a liquid suction hole 21 is provided on the outer wall of the curved tube 14 in contact with the lifting ring 17.

[0069] When the bottom end of the curved tube 14, that is, the part of the sleeve 16, is immersed in the sauce, the annular liquid storage chamber 22 below the lifting ring 17 will buckle the upper concentrated layer inside in a circular manner. At the same time, after the tip of the curved tube 14 penetrates into the sampling straw 11 from the rubber part 15, the negative pressure in the sampling straw 11 will first be sucked in through the air inlet 19, so that the air pressure between the lifting ring 17 and the sleeve 16 is reduced, and the lifting ring 17 will retract under the push of the negative pressure and the sauce, and in the process of retraction, the annular liquid storage chamber 22 will suck in the surrounding and the concentrated layer at the bottom seal of the curved tube 14 in a suction manner, so as to store and separate the concentrated layer in the annular liquid storage chamber 22, until the lifting ring 17 and the retaining tube 18 close the air inlet 19, at which time the liquid suction hole 21 below the curved tube 14 is exposed and starts to absorb the marinade layer below;

[0070] In this way, the initially sucked concentrated layer can be separated and stored through the annular liquid storage chamber 22, which can prevent the bent tube 14 from mixing the concentrated layer and the brine layer, thereby ensuring the accuracy of subsequent test results;

[0071] Moreover, it is worth mentioning that the inner wall of the annular liquid storage cavity 22 below the lifting ring 17 is set to be concave, that is, it is somewhat fitted with the bottom end of the curved tube 14, so as to avoid direct contact between the concentrated layer and the liquid suction hole 21, thereby avoiding mixing of the concentrated layer and the brine layer during extraction.

[0072] In one of the more preferred embodiments, the bottom seal of the curved tube 14 is configured as a tip protrusion, and the tip protrusion is covered with an oleophobic layer.

[0073] See also Figure 5 By providing a pointed protrusion at the bottom end of the curved tube 14, when it is immersed in the sauce, the protrusion will squeeze and evacuate the concentrated layer to the surroundings, and then until the annular liquid storage cavity 22 under the lifting ring 17 contacts the concentrated layer, this can minimize the concentrated layer covered by the annular liquid storage cavity 22, and further reduce the impact on subsequent separation.

[0074] Example 2 is basically the same as Example 1, except that a second method for separating the concentrated layer is provided. Figure 6-8 ;

[0075] The bottom end of the curved tube 14 is set to be open, and a plurality of connecting sleeves 23 distributed in an annular shape are fixed between the second rotating disk 6 and the mounting disk 9, and the curved tube 14 is inserted into the corresponding connecting sleeve 23, and a piston block 24 is slidably installed on the inner wall of the connecting sleeve 23, and a tension spring 25 is connected between the piston block 24 and the second rotating disk 6, and the tip part of the curved tube 14 is provided with a conical portion, and a through hole is opened in the center of the piston block 24, and the diameter of the through hole is the same as the minimum diameter at the conical portion.

[0076] As can be seen from the previous content, when the curved tube 14 is switching to state 1, the tip part of the curved tube 14 will move toward the direction close to the mounting plate 9, and at the same time, its tapered part will extend from the through hole in the middle of the piston block 24, and push the piston block 24 to slide in the connecting sleeve 23. Since the through hole of the piston block 24 is closed by the tapered part of the curved tube 14, the air in the connecting sleeve 23 will be squeezed into the curved tube 14 and sprayed out from the bottom end of the curved tube 14. The impact of the high-pressure airflow can destroy the concentrated layer below the curved tube 14, thereby exposing the brine layer below. In this way, when the tip of the curved tube 14 pierces the sampling straw 11, the brine layer below can be directly extracted, thereby achieving the purpose of avoiding the mixed extraction of the two.

[0077] It is worth noting that when the curved tube 14 switches to the second state, the conical portion of the curved tube 14 will be separated from the through hole of the piston block 24, so that a sufficient sealed negative pressure environment cannot be formed in the connecting sleeve 23. In this way, even if the piston block 24 is reset under the tension of the tension spring 25, that is, Figure 8 As shown, the sauce cannot be drawn into the connecting sleeve 23 through the elbow pipe 14 either.

[0078] In one of the more preferred embodiments, the top cover 2 further includes a sealing cover 3 which can be sealed and installed and removed from the top.

[0079] By arranging the sealing cover 3 above the top cover 2, it is convenient to remove the sealing cover 3 and replace or install the sampling pipette 11.

[0080] In one of the more preferred embodiments, a fixing ring for limiting the rotation and mounting the second rotating disk 6 is installed on the top of the partition 4.

[0081] A detection method using a pork marinated sauce sampling and detection device comprises the following steps:

[0082] S1, put the cooked marinated sauce and the processed pork products into the sealed can 1, close the top cover 2 and the sealed can 1, use the external exhaust equipment to extract the air in the sealed can 1 to create a negative pressure state, and start marinating after making preparations for marinating;

[0083] S2. Before the test, the external structure is used to drive the adjusting ring 13 to move so that it and the adjusting disk 10 move away from the mounting disk 9, and the piston rod 12 is pulled out of the sampling pipette 11, so that a negative pressure state is formed inside the sampling pipette 11, and the air pressure is less than the air pressure in the sealed tank 1, thus completing the preparation work before sampling;

[0084] S3. During the marinating process, the sauce is sampled for subsequent detection of the microbial content therein. During the sampling, the servo motor drives the rotating shaft 8 to rotate, and the rotation of the rotating shaft 8 drives the second rotating disk 6, the mounting disk 9 and the adjusting disk 10 to rotate synchronously. At the same time, the first rotating disk 5 also rotates together under the transmission action of the curved tube 14;

[0085] S4. During the rotation process, as the curved tube 14 moves toward the second rotating disk 6, its bottom end also moves downward. When the bottom end of the curved tube 14 extends into the sauce, the tip of the curved tube 14 also penetrates into the sampling straw 11 from the rubber portion 15. Under the action of the negative pressure in the sampling straw 11, the sauce is sucked into the sampling straw 11 through the curved tube 14 until the air pressure in the sampling straw 11 is balanced with the air pressure in the sealed tank 1. Then, the sauce stops being sucked in, and the sampling of the sample liquid in the sampling straw 11 is completed. At the same time, the pressure environment of the sample sauce in the sampling straw 11 is the same as the pressure environment in the sealed tank 1.

[0086] S5, after the sampling is completed, the servo motor drives the rotating shaft 8 to rotate, so that the tip of the curved tube 14 is pulled out from the rubber part 15, and the bottom end is also separated from the sauce;

[0087] S6. Repeat the above process by intermittently driving the rotating shaft 8 to rotate by the servo motor at a fixed time, so that the multiple groups of curved tubes 14 and the corresponding sampling straws 11 are rotated to extract and collect the sauce, and finally each sample is tested.

[0088] In one of the more preferred embodiments, it also includes S7. After the marinating is completed, the sauce and meat products are taken out of the sealed can 1, and a cleaning liquid or a disinfectant is stored in the sampling straw 11. The adjusting ring 13 is driven to move through the external structure so that it and the adjusting disk 10 move toward the mounting disk 9, so that a high pressure state is formed inside the sampling straw 11, and steps S3 and S4 are repeated again. When the tip of the curved tube 14 penetrates into the sampling straw 11, under the high pressure state inside the sampling straw 11, the cleaning liquid or the disinfectant will be sprayed out from the curved tube 14 to rinse or disinfect the residual sauce on the inner wall of the curved tube 14.

[0089] The standard parts used in this embodiment can be purchased directly from the market, and the non-standard structural components recorded in the specification and the drawings can also be directly processed according to the existing technical common sense. At the same time, the connection method of each component adopts the mature conventional means in the prior art, and the machinery, parts and equipment all adopt the conventional models in the prior art, so no specific description will be given here.

[0090] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A pork marinated sauce sampling and testing device, comprising a sealed can (1), a top cover (2) and an exhaust device for creating a low-pressure environment in the sealed can (1), characterized in that: Also includes: A partition (4) fixed inside the top cover (2), wherein the partition (4) divides the sealed can (1) and the top cover (2) into two spaces; A sealing pipe installed in the space above the partition (4), wherein a low-pressure environment can be created in the sealing pipe, and the air pressure in the sampling pipette (11) in the low-pressure environment is lower than the air pressure in the sealed tank (1); An extraction tube that can be switched between two states: State 1: one end of the extraction tube extends into the sauce in the sealed tank (1), and the other end is inserted into the sealed pipe member and communicates with the sealed pipe member; State 2: Both ends of the extraction tube are out of contact with the sauce and the sealing tube respectively; A rotating shaft (8) is rotatably mounted on the top of the partition (4) via a shaft seat (7); a mounting plate (9) is fixed to the outer wall of the rotating shaft (8) and an adjusting plate (10) is slidably mounted via a flat key; an adjusting ring (13) that can be slidably adjusted is mounted on the top of the partition (4); the adjusting plate (10) is rotatably mounted on the inner ring of the adjusting ring (13), and a ball bearing is provided between the adjusting plate (10) and the inner ring of the adjusting ring (13); The sealing pipe fittings are provided in a plurality of groups, and the plurality of groups of sealing pipe fittings are distributed in an annular shape between the mounting plate (9) and the adjusting plate (10); The sealing pipe member comprises a sampling pipette (11) and a piston rod (12) which are plugged into each other, one end of the sampling pipette (11) being provided as a rubber portion (15) and fixedly mounted in a through hole provided in the outer wall of the mounting plate (9), and the piston rod (12) being fixed to the outer wall of the adjusting plate (10); A circular groove is provided on the top of the partition (4) and a first rotating disk (5) is rotatably mounted in the circular groove. A second rotating disk (6) is fixed to one end of the rotating shaft (8) close to the first rotating disk (5). The outer walls of the first rotating disk (5) and the second rotating disk (6) are both provided with a plurality of mounting holes in an annular shape. The extraction tube is provided as a curved tube (14), and two straight tube portions of the curved tube (14) are respectively slidably mounted in the mounting holes corresponding to the outer walls of the first rotating disk (5) and the second rotating disk (6). The curved tube (14) is provided in a plurality of groups. A servo motor for driving the rotating shaft (8) to rotate intermittently is installed on the outer wall of the top cover (2). The first rotating disk (5) and the second rotating disk (6) are transmitted via a plurality of curved tubes (14). The end of the curved tube (14) close to the mounting disk (9) is provided as a pointed end.

2. The pork marinated sauce sampling and detection equipment according to claim 1, characterized in that: The bottom end of the curved tube (14) is sealed, and a sleeve (16) is fixed to one end below the partition (4); a lifting ring (17) is slidably mounted in the annular cavity formed between the sleeve (16) and the curved tube (14); a spring (20) is connected between the lifting ring (17) and the inner wall of the sleeve (16); a retaining tube (18) is integrally formed on the outer wall of the lifting ring (17) located in the annular cavity; an air intake port (19) is provided on the outer wall of the curved tube (14) located in the annular cavity; a liquid storage cavity (22) is provided in an annular shape on the outer wall of the lifting ring (17) facing downward; and a liquid suction hole (21) is provided on the outer wall of the curved tube (14) in contact with the lifting ring (17).

3. The pork marinated sauce sampling and detection equipment according to claim 2, characterized in that: The bottom seal of the curved tube (14) is configured as a tip protrusion, and the tip protrusion is covered with an oleophobic layer.

4. The pork marinated sauce sampling and detection equipment according to claim 1, characterized in that: The bottom end of the curved tube (14) is set to be open, and a plurality of connecting sleeves (23) distributed in an annular shape are fixed between the second rotating disk (6) and the mounting disk (9), and the curved tube (14) is inserted into the corresponding connecting sleeves (23). A piston block (24) is slidably mounted on the inner wall of the connecting sleeve (23), and a tension spring (25) is connected between the piston block (24) and the second rotating disk (6). The tip of the curved tube (14) is provided with a conical portion, and a through hole is opened at the center of the piston block (24), and the diameter of the through hole is the same as the minimum diameter at the conical portion.

5. The pork marinated sauce sampling and detection device according to any one of claims 1 to 4, characterized in that: The top cover (2) also includes a sealing cover (3) on the top which can be installed and removed in a sealing manner.

6. The pork marinated sauce sampling and detection equipment according to claim 1, characterized in that: A fixing ring for limiting the rotation and mounting the second rotating disk (6) is installed on the top of the partition plate (4).

7. A detection method using the pork marinated sauce sampling and detection device as claimed in claim 1, characterized in that: The detection method comprises the following steps: S1. Put the prepared marinated sauce and the processed pork product into a sealed can (1), seal the top cover (2) and the sealed can (1), and use an external exhaust device to extract the air in the sealed can (1) to create a negative pressure state, and start marinating after completing the preparations for marinating; S2. Before the test, the external structure is used to drive the adjustment ring (13) to move so that it and the adjustment disk (10) move in a direction away from the mounting disk (9), and the piston rod (12) is pulled out of the sampling pipette (11), so that a negative pressure state is formed inside the sampling pipette (11), and the air pressure is less than the air pressure in the sealed tank (1), thereby completing the preparation work before sampling; S3. During the marinating process, a sample of the sauce is extracted for subsequent detection of the microbial content therein. During the extraction, the servo motor drives the rotating shaft (8) to rotate. The rotation of the rotating shaft (8) drives the second rotating disk (6), the mounting disk (9) and the adjusting disk (10) to rotate synchronously. At the same time, the first rotating disk (5) also rotates together under the transmission action of the curved tube (14); S4. During the rotation process, as the curved tube (14) moves toward the second rotating disk (6), its bottom end also moves downward. When the bottom end of the curved tube (14) extends into the sauce, the tip of the curved tube (14) also penetrates into the sampling straw (11) from the rubber portion (15). Under the action of the negative pressure in the sampling straw (11), the sauce is sucked into the sampling straw (11) through the curved tube (14) until the air pressure in the sampling straw (11) is equalized to the air pressure in the sealed can (1). Then, the sauce stops being sucked in, and the sampling of the sample liquid in the sampling straw (11) is completed. At the same time, the pressure environment of the sample sauce in the sampling straw (11) is the same as the pressure environment in the sealed can (1); S5. After the sampling is completed, the servo motor drives the rotating shaft (8) to rotate, so that the tip of the curved tube (14) is pulled out from the rubber part (15), and the bottom end is also separated from the sauce; S6. Repeat the above process by using a servo motor to intermittently drive the rotating shaft (8) to rotate, so that the multiple sets of curved tubes (14) and corresponding sampling straws (11) are rotated to extract and collect the sauce, and finally each sample is tested.

8. The detection method according to claim 7, characterized in that: The method further comprises step S7, wherein after the marinating is completed, the sauce and the meat product are taken out of the sealed can (1), a cleaning liquid or a disinfectant is placed in the sampling pipette (11), and the adjusting ring (13) is driven to move by an external structure so that the adjusting ring (13) and the adjusting disk (10) move in a direction close to the mounting disk (9), so that a high pressure state is formed inside the sampling pipette (11), and steps S3 and S4 are repeated again. When the tip of the curved tube (14) penetrates into the sampling pipette (11), the cleaning liquid or the disinfectant is sprayed out from the curved tube (14) under the high pressure state inside the sampling pipette (11), so as to rinse or disinfect the residual sauce on the inner wall of the curved tube (14).

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