High-temperature sterilization method for meat product processing

Abstract

The invention discloses a high-temperature sterilization method for meat product processing. The high-temperature sterilization method comprises the following specific steps: S1, meat product pretreatment: treating meat products before high-temperature sterilization; s2, adjusting heating parameters: adjusting radio frequency parameters of a radio frequency heating furnace to reach a specific sterilization temperature; s3, putting into a radio frequency heating furnace: putting the meat product after the meat treatment into the radio frequency heating furnace; s4, adjusting a rubbing mechanism: adjusting parameters of the rubbing mechanism mounted in the radio frequency heating furnace; s5, radio-frequency heating sterilization: performing high-temperature sterilization on the meat product by using a radio-frequency heating furnace; s6, meat product in-furnace treatment; s7, air drying; s8, taking out the meat product; s9, material recovery; the high-temperature sterilization method for meat product processing has the advantages that sterilization efficiency is improved, edge effect and sharp corner concentration effect are avoided, and overall meat quality is guaranteed.

Description

Technical Field

[0001] The invention relates to the technical field of meat product sterilization, in particular to a high-temperature sterilization method for meat product processing. Background Art

[0002] Radio frequency heating technology is a technology that uses high-frequency electromagnetic fields to heat materials. Compared with traditional heating methods, radio frequency heating technology has the following characteristics:

[0003] 1. High efficiency and energy saving: Radio frequency heating technology can heat the inside of the material at the same time, with fast heating speed and low energy consumption.

[0004] 2. Uniform temperature: Due to the characteristics of the radio frequency electromagnetic field, the temperature distribution inside the material is more uniform than traditional heating methods.

[0005] 3. Maintain nutrition: Radio frequency heating technology can shorten the heating time of materials, thereby reducing the loss of nutrients.

[0006] However, RF heating of meat products also has certain defects. The "edge effect" and "corner concentration effect" are prone to occur during RF heating, resulting in uneven heating. The edge effect makes the edge part have a higher temperature, while the internal temperature is lower; the corner concentration effect makes the corner part of the material shape have a higher temperature, which is prone to local overheating. This will affect the overall meat quality of the meat product, limiting the application of RF sterilization. Summary of the invention

[0007] The invention discloses a high-temperature sterilization method for meat product processing, aiming to solve the technical problem that radio frequency sterilization affects the overall meat quality of meat products and limits the application of radio frequency sterilization.

[0008] In order to achieve the above object, the present invention adopts the following technical solutions:

[0009] A high temperature sterilization method for meat product processing comprises the following specific steps:

[0010] S1: Meat product pretreatment: Processing of meat products before high temperature sterilization;

[0011] S2: Adjust heating parameters: adjust the radio frequency parameters of the radio frequency heating furnace to achieve a specific sterilization temperature;

[0012] S3: placing in radio frequency heating furnace: placing the processed meat into the radio frequency heating furnace;

[0013] S4: kneading mechanism adjustment: adjusting the parameters of the kneading mechanism installed in the radio frequency heating furnace;

[0014] S5: Radio frequency heating sterilization: Use radio frequency heating furnace to sterilize meat products at high temperature;

[0015] S6: In-furnace processing of meat products: The kneading mechanism and atomizing mechanism arranged in the radio frequency heating furnace provide assistance to the meat products being sterilized in the furnace;

[0016] S7: air drying: using a drying mechanism to air dry the moisture on the surface of the wrapped meat product before taking out the meat product;

[0017] S8: Remove meat products;

[0018] S9: Material recovery;

[0019] S1, meat product pretreatment comprises the following specific steps:

[0020] S11: Large surface area treatment: treatment of the more exposed and relatively flat areas of the meat product;

[0021] S12: Small surface treatment: Treatment of the more prominent parts of meat products;

[0022] The S11, large-area surface treatment includes the following specific steps:

[0023] S111: Large-area surface cleaning: Clean the areas of meat products that are exposed and relatively flat, and remove surface moisture;

[0024] S112: AIN film wrapping: Take AIN film and lightly cover a large area of ​​the cleaned meat product, and stick both ends of the film to wrap the meat product;

[0025] The S12, small surface area treatment comprises the following specific steps:

[0026] S112: Cleaning small areas of the surface: Clean the more prominent parts of the meat products and remove surface moisture;

[0027] S113: Ceramic membrane wrapping: wrapping the protruding position after cleaning with multiple layers of ceramic membranes;

[0028] In S2, the heating parameters are adjusted so that the sterilization temperature reaches 115°C-120°C;

[0029] In the above-mentioned S8, in the material recovery, AIN film and ceramic film are mainly recovered and utilized.

[0030] By pretreating the meat products before radio frequency sterilization, using AIN film to lightly cover a large area of ​​the cleaned meat products, and using ceramic film to wrap the protruding parts of the cleaned meat products in multiple layers, based on the characteristics of AIN film, the radio frequency can be amplified, the radio frequency effect can be optimized over a large area, and the sterilization efficiency can be improved. Due to the properties of the ceramic film, while it is not affected by the radio frequency, it can provide different degrees of attenuation to the radio frequency through the superposition of its thickness, thereby protecting the protruding parts and balancing the heating of the large area and the protruding parts. While improving the sterilization efficiency, it also avoids the occurrence of "edge effect" and "sharp corner concentration effect" to ensure the overall meat quality.

[0031] In a preferred embodiment, the step S6, the meat product oven treatment comprises the following specific steps:

[0032] S61: Pure water atomization spraying: using the atomization mechanism provided in the furnace to spray pure water in the form of atomization onto the surface of the meat product being sterilized;

[0033] S62: Meat product kneading: The kneading mechanism provided in the furnace is used to knead the meat product being sterilized.

[0034] By setting up an atomization mechanism that can spray pure water in the RF heating furnace, the surface of the meat products can be sprayed during the sterilization and kneading process of the meat products. The sprayed water can contact the exposed surface of the meat products to avoid moisture loss in the meat products. In addition, based on the excellent thermal conductivity of the AIN film, water can be sprayed directly on the AIN film, which can provide a certain degree of heat attenuation on the surface of the meat products and avoid the impact of excessive temperature on the meat quality.

[0035] In a preferred embodiment, the kneading mechanism in the kneading mechanism adjustment in S4 includes a shelf plate, an arc-shaped driving slide rail disposed on the shelf plate, a third slider movably connected to the arc-shaped driving slide rail, and a pressing plate connected to the third slider;

[0036] The top outer wall of the pressing plate is fixedly connected with a hinge seat, and the hinge seat and the third sliding block are hinged to each other, and the top outer wall of the pressing plate is fixedly connected with a limit rod;

[0037] The outer wall of the limit rod is movably sleeved with a second slider, the second slider moves on the transverse guide rail, and the two ends of the transverse guide rail are respectively fixedly connected with side brackets;

[0038] A first slider is fixedly connected to each of the side brackets, a longitudinal guide rail is fixedly connected to the top outer wall of the shelf plate, and the first slider is movably connected to the longitudinal guide rail;

[0039] In the step S4, the kneading mechanism is adjusted, mainly the position of the first slider on the longitudinal guide rail and the driving speed of the arc-shaped driving slide rail are adjusted.

[0040] A kneading mechanism is provided, in which the third slider is driven by an arc-shaped driving slide rail to move in an arc shape to both sides. When the third slider reaches a low position, the pressing plate can provide a certain squeezing force on the meat product, and as it moves to both sides, the squeezing force can be gradually reduced to provide kneading for the meat product. In addition, the first slider moves on the longitudinal guide rail, and the initial height of the pressing plate can be adjusted according to different specifications of meat products. Under this structure, kneading and squeezing force are provided to the meat product during the sterilization process, which can assist in the balance of water in the meat product, so as to make up for the defects of radio frequency sterilization and ensure the meat quality and taste.

[0041] As can be seen from the above, a high-temperature sterilization method for meat product processing includes the following specific steps: S1: meat product pretreatment: processing meat products before high-temperature sterilization; S2: adjusting heating parameters: adjusting the radio frequency parameters of the radio frequency heating furnace to reach a specific sterilization temperature; S3: placing in the radio frequency heating furnace: placing the processed meat products in the radio frequency heating furnace; S4: kneading mechanism adjustment: adjusting the parameters of the kneading mechanism installed in the radio frequency heating furnace; S5: radio frequency heating sterilization: using the radio frequency heating furnace to sterilize the meat products at high temperature; S6: meat product in-furnace processing: using the kneading mechanism and atomization mechanism arranged in the radio frequency heating furnace to provide assistance to the meat products being sterilized in the furnace; S7: air drying: using the drying mechanism to air dry the moisture on the surface of the wrapped meat products before taking out the meat products; S8: taking out the meat products; S9: material recovery;

[0042] The meat product pretreatment in S1 includes the following specific steps: S11: large surface area treatment: treatment of the more exposed and relatively flat areas of the meat product; S12: small surface area treatment: treatment of the more prominent positions of the meat product;

[0043] The large-area surface treatment in S11 includes the following specific steps: S111: large-area surface cleaning: cleaning the exposed and relatively flat areas of the meat product and removing surface moisture; S112: AIN film wrapping: taking AIN film and lightly covering the large-area surface of the cleaned meat product, and pasting both ends of the film to wrap the meat product;

[0044] The S12, small surface area treatment includes the following specific steps: S112: small surface area cleaning: cleaning the more prominent position of the meat product and removing the surface moisture; S113: ceramic film wrapping: taking multiple layers of ceramic film and wrapping them on the protruding position after cleaning. The high temperature sterilization method for meat product processing provided by the present invention has the technical effect of improving the sterilization efficiency while avoiding the occurrence of "edge effect" and "pointer concentration effect" to ensure the overall meat quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] Figure 1The present invention is an overall flow chart of a high-temperature sterilization method for meat product processing.

[0046] Figure 2 The present invention provides a meat product pretreatment flow chart for a high temperature sterilization method for meat product processing.

[0047] Figure 3 The present invention provides a flow chart of the in-furnace treatment of meat products in a high-temperature sterilization method for meat product processing.

[0048] Figure 4 This is a schematic diagram of the overall structure of a kneading mechanism for a high-temperature sterilization method for meat product processing proposed by the present invention.

[0049] Figure 5 This is a schematic diagram of the disassembled structure of a kneading mechanism for a high-temperature sterilization method for meat product processing proposed by the present invention.

[0050] In the figure: 1. longitudinal guide rail; 2. first slider; 3. side bracket; 4. second slider; 5. transverse guide rail; 6. arc-shaped driving slide rail; 7. shelf plate; 8. pressure plate; 9. third slider; 10. articulated seat; 11. limit rod. DETAILED DESCRIPTION

[0051] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0052] The high-temperature sterilization method for meat product processing disclosed by the present invention is mainly used in the scenario of high-temperature sterilization of meat products.

[0053] Reference Figure 1 and Figure 2 , a high temperature sterilization method for meat product processing, comprising the following specific steps:

[0054] S1: Meat product pretreatment: Processing of meat products before high temperature sterilization;

[0055] S2: Adjust heating parameters: adjust the radio frequency parameters of the radio frequency heating furnace to achieve a specific sterilization temperature;

[0056] S3: placing in radio frequency heating furnace: placing the processed meat into the radio frequency heating furnace;

[0057] S4: kneading mechanism adjustment: adjusting the parameters of the kneading mechanism installed in the radio frequency heating furnace;

[0058] S5: Radio frequency heating sterilization: Use radio frequency heating furnace to sterilize meat products at high temperature;

[0059] S6: In-furnace processing of meat products: The kneading mechanism and atomizing mechanism arranged in the radio frequency heating furnace provide assistance to the meat products being sterilized in the furnace;

[0060] S7: air drying: using a drying mechanism to air dry the moisture on the surface of the wrapped meat product before taking out the meat product;

[0061] S8: Remove meat products;

[0062] S9: Material recovery;

[0063] S1, meat product pretreatment includes the following specific steps:

[0064] S11: Large surface area treatment: treatment of the more exposed and relatively flat areas of the meat product;

[0065] S12: Small surface treatment: Treatment of the more prominent parts of meat products;

[0066] S11, large-area surface treatment includes the following specific steps:

[0067] S111: Large-area surface cleaning: Clean the areas of meat products that are exposed and relatively flat, and remove surface moisture;

[0068] S112: AIN film wrapping: Take AIN film and lightly cover a large area of ​​the cleaned meat product, and stick both ends of the film to wrap the meat product;

[0069] S12, surface small area treatment includes the following specific steps:

[0070] S112: Cleaning small areas of the surface: Clean the more prominent parts of the meat products and remove surface moisture;

[0071] S113: Ceramic membrane wrapping: Use multiple layers of ceramic membrane to wrap the protruding parts after cleaning. Pre-treat the meat products before radio frequency sterilization, use AIN film to lightly cover a large area of ​​the cleaned meat products, and use ceramic membrane to wrap the protruding parts of the cleaned meat products in multiple layers. Based on the characteristics of AIN film, it has excellent physical properties such as high resistivity, high thermal conductivity, high stability and high sound wave transmission rate, and can amplify radio frequency. When radio frequency passes through the AIN film and enters the meat products, it can optimize the radio frequency effect over a large area and improve the sterilization efficiency. At the same time, based on the excellent thermal conductivity of AIN film, it can balance the heating of the surface of the meat products and ensure balanced temperature distribution. Based on the properties of ceramic membrane, it is not affected by radio frequency. At the same time, it can provide different degrees of attenuation to radio frequency through the superposition of its thickness, thereby protecting the protruding parts and balancing the heating of large areas and protruding parts. While improving the sterilization efficiency, it also avoids the occurrence of "edge effect" and "sharp corner concentration effect" to ensure the overall meat quality.

[0072] Reference Figure 1 In a preferred embodiment, S2, in adjusting the heating parameters, the sterilization temperature needs to reach 115°C-120°C.

[0073] Reference Figure 1 In a preferred embodiment, in S8, during material recovery, AIN film and ceramic membrane are mainly recycled.

[0074] Reference Figure 3 In a preferred embodiment, S6, the meat product oven treatment comprises the following specific steps:

[0075] S61: Pure water atomization spraying: using the atomization mechanism provided in the furnace to spray pure water in the form of atomization onto the surface of the meat product being sterilized;

[0076] S62: Meat product kneading: The kneading mechanism installed in the furnace is used to provide kneading for the meat products being sterilized. An atomizing mechanism that can spray pure water is installed in the RF heating furnace to spray the surface of the meat products during the sterilization and kneading process. Although most of the sprayed water will be isolated by the AIN film and the ceramic film, the AIN film is lightly covered on the surface of the meat products, a small part of the meat products will not be completely shielded during the light kneading process. The sprayed water can contact the exposed surface of the meat products to avoid water loss in the meat products. In addition, based on the excellent thermal conductivity of the AIN film, water sprayed directly on the AIN film can provide a certain amount of heat attenuation to the surface of the meat products to avoid excessive temperature affecting the meat quality.

[0077] Reference Figure 4 and Figure 5 In a preferred embodiment, S4, the kneading mechanism in the kneading mechanism adjustment includes a shelf plate 7, an arc-shaped driving slide rail 6 arranged on the shelf plate 7, a third slider 9 movably connected to the arc-shaped driving slide rail 6, and a pressure plate 8 connected to the third slider 9.

[0078] Reference Figure 4 and Figure 5 In a preferred embodiment, the top outer wall of the pressing plate 8 is fixedly connected with a hinge seat 10, and the hinge seat 10 and the third slider 9 are hinged to each other, and the top outer wall of the pressing plate 8 is fixedly connected with a limiting plug rod 11.

[0079] Reference Figure 4 and Figure 5 In a preferred embodiment, the outer wall of the limiting plug rod 11 is movably sleeved with a second slider 4, the second slider 4 moves on the transverse guide rail 5, and the two ends of the transverse guide rail 5 are respectively fixedly connected with the side brackets 3.

[0080] Reference Figure 4 and Figure 5 In a preferred embodiment, each side bracket 3 is fixedly connected to a first slider 2 , the top outer wall of the shelf plate 7 is fixedly connected to a longitudinal guide rail 1 , and the first slider 2 is movably connected to the longitudinal guide rail 1 .

[0081] Reference Figure 4 and Figure 5 In a preferred embodiment, S4, in the kneading mechanism adjustment, the position of the first slider 2 on the longitudinal guide rail 1 and the driving speed of the arc-shaped driving slide rail 6 are mainly adjusted. In the kneading mechanism, the arc-shaped driving slide rail 6 drives the third slider 9 to move in an arc shape to both sides. When the third slider 9 reaches a low position, the pressing plate 8 can provide a certain extrusion force to the meat product, and as it moves to both sides, the extrusion force can be gradually reduced to provide kneading for the meat product. During the process, based on the movement of the second slider 4 on the transverse guide rail 5 with the movement of the third slider 9, and the vertical limiting effect of the limiting rod 11, it can be ensured that the pressing plate 8 is always in a horizontal state to ensure contact and extrusion with the meat product. In addition, by moving the first slider 2 on the longitudinal guide rail 1, the initial height of the pressing plate 8 can be adjusted according to different specifications of meat products. Under this structure, kneading and extrusion force are provided to the meat product during the sterilization process, which can assist in the moisture balance in the meat product to make up for the defects of radio frequency sterilization and ensure meat quality and taste.

[0082] Working principle: By pre-treating the meat products before radio frequency sterilization, using AIN film to lightly cover a large area of ​​the cleaned meat products, and using ceramic film to wrap the protruding parts of the cleaned meat products in multiple layers. Based on the characteristics of AIN film, it has excellent physical properties such as high resistivity, high thermal conductivity, high stability and high sound wave transmission rate, and can amplify radio frequency. When radio frequency passes through the AIN film and enters the meat products, it can optimize the radio frequency effect over a large area and improve the sterilization efficiency. At the same time, based on the excellent thermal conductivity of AIN film, it can balance the heating of the surface of the meat products and ensure balanced temperature distribution. Based on the properties of ceramic film, it is not affected by radio frequency. At the same time, it can provide different degrees of attenuation to radio frequency through the superposition of its thickness, thereby protecting the protruding parts and balancing the heating of large areas and protruding parts. While improving the sterilization efficiency, it also avoids the occurrence of "edge effect" and "sharp corner concentration effect" to ensure the overall meat quality.

[0083] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A high temperature sterilization method for meat product processing, characterized in that: The specific steps include: S1: Meat product pretreatment: Processing of meat products before high temperature sterilization; S2: Adjust heating parameters: adjust the radio frequency parameters of the radio frequency heating furnace to achieve a specific sterilization temperature; S3: placing in radio frequency heating furnace: placing the processed meat into the radio frequency heating furnace; S4: kneading mechanism adjustment: adjusting the parameters of the kneading mechanism installed in the radio frequency heating furnace; S5: Radio frequency heating sterilization: Use radio frequency heating furnace to sterilize meat products at high temperature; S6: In-furnace processing of meat products: The kneading mechanism and atomizing mechanism arranged in the radio frequency heating furnace provide assistance to the meat products being sterilized in the furnace; S7: air drying: using a drying mechanism to air dry the moisture on the surface of the wrapped meat product before taking out the meat product; S8: Remove meat products; S9: Material recovery; S1, meat product pretreatment comprises the following specific steps: S11: Large surface area treatment: treatment of the more exposed and relatively flat areas of the meat product; S12: Small surface treatment: Treatment of the more prominent parts of meat products; The S11, large-area surface treatment includes the following specific steps: S111: Large-area surface cleaning: Clean the areas of meat products that are exposed and relatively flat, and remove surface moisture; S112: AIN film wrapping: Take AIN film and lightly cover a large area of ​​the cleaned meat product, and stick both ends of the film to wrap the meat product; The S12, small surface area treatment comprises the following specific steps: S112: Cleaning small areas of the surface: Clean the more prominent parts of the meat products and remove surface moisture; S113: Ceramic membrane wrapping: Take multiple layers of ceramic membrane and wrap them on the protruding position after cleaning.

2. A high temperature sterilization method for meat product processing according to claim 1, characterized in that: In the step S2, the heating parameters are adjusted so that the sterilization temperature reaches 115°C-120°C.

3. A high temperature sterilization method for meat product processing according to claim 1, characterized in that: In the above-mentioned S8, in the material recovery, AIN film and ceramic film are mainly recovered and utilized.

4. A high temperature sterilization method for meat product processing according to claim 1, characterized in that: The step S6, the meat product in-furnace processing comprises the following specific steps: S61: Pure water atomization spraying: using the atomization mechanism provided in the furnace to spray pure water in the form of atomization onto the surface of the meat product being sterilized; S62: Meat product kneading: The kneading mechanism provided in the furnace is used to knead the meat product being sterilized.

5. A high temperature sterilization method for meat product processing according to claim 1, characterized in that: The kneading mechanism in the kneading mechanism adjustment in S4 includes a shelf plate (7), an arc-shaped driving slide rail (6) arranged on the shelf plate (7), a third slider (9) movably connected to the arc-shaped driving slide rail (6), and a pressure plate (8) connected to the third slider (9).

6. A high temperature sterilization method for meat product processing according to claim 5, characterized in that: The top outer wall of the pressing plate (8) is fixedly connected to a hinge seat (10), and the hinge seat (10) and the third sliding block (9) are hinged to each other. The top outer wall of the pressing plate (8) is fixedly connected to a limiting insertion rod (11).

7. A high temperature sterilization method for meat product processing according to claim 6, characterized in that: A second sliding block (4) is movably sleeved on the outer wall of the limit rod (11); the second sliding block (4) moves on the transverse guide rail (5); and both ends of the transverse guide rail (5) are respectively fixedly connected to side brackets (3).

8. A high temperature sterilization method for meat product processing according to claim 7, characterized in that: A first sliding block (2) is fixedly connected to each of the side brackets (3), a top outer wall of the shelf plate (7) is fixedly connected to a longitudinal guide rail (1), and the first sliding block (2) is movably connected to the longitudinal guide rail (1).

9. A high temperature sterilization method for meat product processing according to claim 8, characterized in that: In the above-mentioned step S4, the kneading mechanism is adjusted, and the position of the first sliding block (2) on the longitudinal guide rail (1) and the driving speed of the arc-shaped driving slide rail (6) are mainly adjusted.

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