Seasoning composition for meat product processing and processing method thereof

Abstract

The invention discloses a seasoning composition for meat product processing and a processing method thereof. Comprising the following raw materials in parts by weight: 2-4 parts of fructus amomi, 1-4 parts of netmeg, 5-7 parts of radix angelicae, 5-7 parts of fennel, 5-7 parts of anise, 0.1-2 parts of clove, 5-7 parts of pericarpium citri reticulatae, 2-4 parts of cinnamon, 2-4 parts of amomum tsao-ko, 2-4 parts of magnolia flower, 2-4 parts of carpesium abrotanoides, 5-7 parts of galangal, 2-4 parts of rhizoma kaempferiae, 2-4 parts of myrcia and 5-7 parts of angelica sinensis. The seasoning composition has the advantage of being consistent in flavor, and the problems that in the processing process of an existing seasoning composition for meat product processing, various spices cannot be conveniently extracted into solutions to be used, when a powdery seasoning is used for pickling and boiling a meat product, meat at some parts may absorb too much flavor of the spices, and the taste of the meat is affected are solved. The taste of other parts is insufficient, so that the flavor consistency of the final product is influenced.

Description

Technical Field

[0001] The invention relates to the technical field of meat product processing, in particular to a seasoning composition for meat product processing and a processing method thereof. Background Art

[0002] Seasoning compositions used in meat processing are usually intended to enhance or change the taste, texture and shelf life of meat. Such seasoning compositions include a variety of spices, such as pepper, star anise, cinnamon, cloves and chili peppers, which give meat products a unique aroma and taste. Seasonings can significantly enhance or change the taste of meat, making the product more delicious and attractive. Different spices, sauces and other condiments can create a variety of unique flavor experiences. The basic seasoning, preparation method, meat product preparation method and meat product of Chinese patent application No. 201310462043.7 provide a basic seasoning, preparation method, meat product preparation method and meat product, which relate to the field of food and can solve the problem of adding chemical additives to meat products during processing, which seriously endangers human health and leads to the high incidence of various diseases. The technical solution of the invention is: 1 to 5 parts of rosemary, 3 to 8 parts of thyme, 6 to 8 parts of galangal, 3 to 5 parts of pepper and 10 to 15 parts of bay leaves, where the parts are measured by weight. The raw materials are mixed according to weight to obtain a raw material mixture; the raw material mixture is crushed into powder to obtain a raw material mixture powder; the raw material mixture powder is stirred evenly to obtain a basic seasoning; according to the prepared raw materials, the basic seasoning is added to prepare the meat product. The invention is mainly used in foods that need to add basic seasonings.

[0003] The existing seasoning compositions for meat processing are not convenient for extracting a variety of spices into solutions for use during the processing process. When using powdered seasonings to marinate and cook meat products, some parts of the meat may absorb too much spice flavor, while other parts lack flavor, affecting the flavor consistency of the final product. Summary of the invention

[0004] The object of the present invention is to provide a seasoning composition for meat processing and a processing method thereof, which has the advantage of consistent flavor and solves the problem that, during the processing of the existing seasoning composition for meat processing, it is not convenient to extract a variety of spices into solutions for use, and when using powdered seasonings to marinate and cook meat products, some parts of the meat may absorb too much spice flavor, while other parts have insufficient flavor, affecting the flavor consistency of the final product.

[0005] To achieve the above object, the present invention provides the following technical solution: a seasoning composition for meat product processing, comprising the following raw materials in parts by weight:

[0006] 2-4 parts of Amomum villosum, 1-4 parts of nutmeg, 5-7 parts of Angelica dahurica, 5-7 parts of cumin, 5-7 parts of aniseed, 0.1-2 parts of cloves, 5-7 parts of tangerine peel, 2-4 parts of cinnamon, 2-4 parts of grass fruit, 2-4 parts of magnolia, 2-4 parts of bibu, 5-7 parts of ginger, 2-4 parts of galangal, 2-4 parts of galangal, 2-4 parts of bay leaves, and 5-7 parts of angelica.

[0007] A method for processing a seasoning composition for meat product processing comprises the following steps:

[0008] S1. Prepare raw materials: 3 parts of Amomum villosum, 3 parts of nutmeg, 6 parts of Angelica dahurica, 6 parts of cumin, 6 parts of aniseed, 1 part of clove, 6 parts of dried tangerine peel, 3 parts of cinnamon, 3 parts of Amomum villosum, 3 parts of Magnolia officinalis, 3 parts of Bi Bu, 6 parts of Alpinia officinalis, 3 parts of Kaempferia galanga, 3 parts of bay leaf and 6 parts of Angelica sinensis;

[0009] S2, crushing treatment, pouring the prepared raw materials into a crusher for crushing to obtain granular raw materials;

[0010] S3, preparing a spice solution, pouring the crushed raw material particles into an extraction device, using a solvent to extract the taste and aroma in the raw material particles to obtain a spice solution;

[0011] S4, marinating meat products, pouring the meat to be marinated and the spice solution into the tumbler, so that the spice solution and the meat surface are fully in contact;

[0012] S5. Refrigerate and marinate the meat coated with the spice solution in a refrigerated environment for 12-24 hours to allow the flavor and aroma of the spice solution to fully penetrate into the meat;

[0013] S6. For cooking meat products, put the marinated meat and spice solution into an automatic cooking pot, then add water to the automatic cooking pot to cover the meat, and add salt, sugar, soy sauce, acidic substances, fermented products or enzyme preparations as needed, and then cook the meat to the set degree of doneness and hardness. After cooking, cool the meat and vacuum pack it.

[0014] As a preferred method for processing a seasoning composition for meat processing of the present invention, the extraction equipment includes a heating extraction tank, a stirring mechanism is installed on the top of the heating extraction tank, the stirring mechanism stirs the solvent and raw material particles inside the heating extraction tank, the solvent is a mixture of water and alcohol, the top of the heating extraction tank is connected to a feeding port, the feeding port is used to add raw material particles into the heating extraction tank, the bottom of the heating extraction tank is connected to a discharge port, the discharge port is used to discharge raw material particles and spice solution, a temperature sensor and a control system are fixedly installed on the surface of the heating extraction tank, the detection end of the temperature sensor penetrates into the inner cavity of the heating extraction tank, the extraction temperature inside the heating extraction tank is detected, the detection signal is transmitted to the control system, and the control system controls the electric heating element inside the heating extraction tank according to the pre-set temperature and the detection temperature.

[0015] As a preferred method for processing a seasoning composition for meat product processing of the present invention, a solvent storage tank is fixedly installed on one side of the heating and extraction tank, and the solvent storage tank stores the solvent. An electric three-way valve is provided at the bottom of the solvent storage tank, and the liquid inlet end of the electric three-way valve is connected to the liquid outlet end of the solvent storage tank, and the first liquid outlet end of the electric three-way valve passes through the top of the inner cavity of the heating and extraction tank through a pipeline, and the second liquid outlet end of the electric three-way valve is connected to a condenser, and the bottom of the condenser is connected to a filter, and the liquid outlet end of the filter is connected to a circulation pump, and the liquid outlet end of the circulation pump is connected to a reflux pipe, and the liquid outlet end of the reflux pipe passes through the top of the inner cavity of the solvent storage tank, and a liquid level sensor is fixedly installed on the top of the solvent storage tank, and the top of the solvent storage tank is connected to a hose, and the liquid inlet end of the hose is connected to a liquid pump, and the liquid inlet end of the liquid pump is connected to a liquid extraction pipe, and the liquid extraction pipe is connected to the liquid outlet end of a solvent mixing device, and the solvent mixing device evenly mixes water and alcohol.

[0016] As a preferred method for processing a seasoning composition for meat processing of the present invention, when a solvent needs to be added to the inside of the heating extraction tank, a liquid pump supplies the solvent to the inside of the solvent storage tank through a hose, the solvent inside the solvent storage tank enters the heating extraction tank through an electric three-way valve, and the raw material particles also enter the heating extraction tank through a feeding port, the heating extraction tank heats the solvent and the raw material particles, and a stirring mechanism stirs the solvent and the raw material particles, so that the solvent extracts the taste and aroma of the raw material particles, and after the extraction is completed, the raw material particles and the spice solvent are discharged through the discharge port.

[0017] As a preferred method for processing a seasoning composition for meat processing of the present invention, when the solvent inside the heating and extraction tank performs cyclic extraction on the raw material particles, the electric three-way valve controls the heating and extraction tank to be connected with the condenser, and the solvent vapor inside the heating and extraction tank enters the condenser through the electric three-way valve, the condenser condenses the solvent, and the spice solvent generated by the condensation enters the interior of the filter, the filter filters the impurities in the spice solvent, the circulation pump extracts the filtered spice solvent and transports it to the solvent storage tank through the reflux pipe, the liquid level sensor detects the liquid level inside the solvent storage tank, and when the liquid level reaches the set height, the electric three-way valve controls the solvent storage tank to be connected with the heating and extraction tank, and then the solvent is transported to the interior of the heating and extraction tank for cyclic extraction of the raw material particles.

[0018] As a preferred method for processing a seasoning composition for meat product processing of the present invention, the filter includes a shell, a pre-filter layer, a main filter layer, a fine filter layer, a support structure, a drain valve and an automatic backwashing system. A liquid inlet and a liquid outlet are respectively provided at the top and bottom of the shell. The liquid inlet is connected to the bottom of the condenser, and the liquid outlet is connected to the drain valve. The support structure is installed inside the shell. The pre-filter layer, the main filter layer and the fine filter layer are respectively installed at the top, middle and bottom of the support structure. The pre-filter layer is used to intercept larger particles, the main filter layer is used to capture smaller particles and suspended matter, and the fine filter layer effectively removes tiny particles to ensure the clarity of the solution. The automatic backwashing system monitors the pressure difference of the liquid before and after filtration through a pressure difference sensor. When the pressure difference exceeds a set value, the pre-filter layer, the main filter layer and the fine filter layer are cleaned. The automatic backwashing system removes impurities attached to the filter material through reverse water flow to extend its service life.

[0019] As a preferred method for processing a seasoning composition for meat processing of the present invention, the pre-filtration layer includes a stainless steel mesh and a polyethylene mesh, the pore size of the stainless steel mesh and the polyethylene mesh is 500μm-1mm, the main filtration layer is a composite filter element of cellulose filter paper, non-woven fabric and glass fiber, the pore size is 10μm-100μm, and the fine filtration layer is a high-precision polytetrafluoroethylene filter membrane, the pore size is 0.1μm-5μm.

[0020] As a preferred method for processing a seasoning composition for meat processing of the present invention, the automatic backwashing system includes a pressure difference sensor, a control system, a backwashing pump, a control valve and a cleaning nozzle. When the pressure difference sensor detects that the pressure difference exceeds the set value, it sends a signal to the control system, the control system activates the backwashing pump, and switches the water flow direction through the control valve. High-pressure water flows out from the cleaning nozzle and then passes through the pre-filter layer, the main filter layer and the fine filter layer respectively to wash away the attached impurities, and the impurities are discharged along with the backwashing liquid. The cleaning nozzle is installed at the bottom of the pre-filter layer, the main filter layer and the fine filter layer, and is connected to the birth end of the backwashing pump through the pipeline system.

[0021] As a preferred method for processing a seasoning composition for meat processing of the present invention, the cleaning nozzle includes a nozzle body, a rotating mechanism, a water outlet and a sealing member. The nozzle body is conical and has a plurality of water outlets at the bottom. The water outlets are evenly distributed along the circumference of the nozzle body to form a fan-shaped or spiral arrangement to ensure that the water flow covers the entire filter layer surface. The rotating mechanism includes a rotating seat and a driving motor. The driving motor drives the nozzle body to rotate through a transmission structure. The nozzle body rotates inside the rotating seat and is connected to the rotating seat. The sealing member seals the connection between the nozzle body and the rotating seat. The rotating seat connects the nozzle body and the piping system.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1. The present invention can create complex and attractive flavor levels through the coordination of multiple spices, making meat products more delicious. Through the combination of different spices, a balance of taste can be achieved without adding too much salt or sugar. For example, Amomum villosum, cumin, aniseed and ginger have the effect of warming the stomach and dispelling cold, which helps to relieve gastrointestinal discomfort after eating greasy food and promote digestion. For example, tangerine peel, angelica dahurica and tsaoko can help improve spleen and stomach function and reduce the problems of flatulence and indigestion. Cinnamon and cloves contain natural enzymes that can help decompose protein during the pickling process, making the meat softer, tenderer and smoother. These spices also have antibacterial components that can inhibit the growth of microorganisms to a certain extent and help extend the shelf life of meat products.

[0024] 2. The present invention makes spices into solutions and uses a tumbler to process them, so that the taste and aroma of the spices can evenly cover the surface of the meat and deeply penetrate into the meat, ensuring that each piece of meat has the same flavor. Compared with the traditional method of directly applying or wrapping solid spices, the solution can be directly added to the tumbler, reducing the operating steps and improving production efficiency. After 12-24 hours of refrigerated pickling, the low temperature environment helps the flavor substances in the spice solution to slowly and evenly penetrate into the meat, thereby obtaining a richer and more lasting flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a schematic diagram of the preparation process of the present invention;

[0026] Figure 2 It is a schematic diagram of the structure of the extraction equipment of the present invention.

[0027] In the figure: 1. Heating extraction tank; 2. Control system; 3. Feeding port; 4. Stirring mechanism; 5. Liquid level sensor; 6. Reflux pipe; 7. Solvent storage tank; 8. Condenser; 9. Hose; 10. Liquid extraction pipe; 11. Liquid pump; 12. Filter; 13. Circulation pump; 14. Discharge port; 15. Temperature sensor; 16. Electric three-way valve. DETAILED DESCRIPTION

[0028] Example 1

[0029] A seasoning composition for meat product processing, comprising the following raw materials in parts by weight:

[0030] 2-4 parts of Amomum villosum, 1-4 parts of nutmeg, 5-7 parts of Angelica dahurica, 5-7 parts of cumin, 5-7 parts of aniseed, 0.1-2 parts of cloves, 5-7 parts of tangerine peel, 2-4 parts of cinnamon, 2-4 parts of grass fruit, 2-4 parts of magnolia, 2-4 parts of bibu, 5-7 parts of ginger, 2-4 parts of galangal, 2-4 parts of galangal, 2-4 parts of bay leaves, and 5-7 parts of angelica.

[0031] Each of the above spices has a unique aroma and taste, and working together can create complex and attractive flavor layers, making meat products more delicious. By matching different spices, you can achieve a balance of taste without adding too much salt or sugar. For example, Amomum villosum, cumin, aniseed and galangal have the effect of warming the stomach and dispersing cold, which helps to relieve gastrointestinal discomfort after eating greasy food and promote digestion. For example, tangerine peel, angelica dahurica and grass fruit can help improve spleen and stomach function, reduce bloating and indigestion problems. Cinnamon and cloves contain natural enzymes that can help break down protein during the marinating process, making the meat softer and tender. These spices also have antibacterial ingredients that can inhibit the growth of microorganisms to a certain extent and help extend the shelf life of meat products.

[0032] Example 2

[0033] See also Figure 1-Figure 2 , a method for processing a seasoning composition for meat product processing, comprising the following steps:

[0034] S1. Prepare raw materials: 3 parts of Amomum villosum, 3 parts of nutmeg, 6 parts of Angelica dahurica, 6 parts of cumin, 6 parts of aniseed, 1 part of clove, 6 parts of dried tangerine peel, 3 parts of cinnamon, 3 parts of Amomum villosum, 3 parts of Magnolia officinalis, 3 parts of Bi Bu, 6 parts of Alpinia officinalis, 3 parts of Kaempferia galanga, 3 parts of bay leaf and 6 parts of Angelica sinensis;

[0035] S2, crushing treatment, pouring the prepared raw materials into a crusher for crushing to obtain granular raw materials;

[0036] S3, preparing a spice solution, pouring the crushed raw material particles into an extraction device, using a solvent to extract the taste and aroma in the raw material particles to obtain a spice solution;

[0037] S4, marinating meat products, pouring the meat to be marinated and the spice solution into the tumbler, so that the spice solution and the meat surface are fully in contact;

[0038] S5. Refrigerate and marinate the meat coated with the spice solution in a refrigerated environment for 12-24 hours to allow the flavor and aroma of the spice solution to fully penetrate into the meat;

[0039] S6. For cooking meat products, put the marinated meat and spice solution into an automatic cooking pot, then add water to the automatic cooking pot to cover the meat, and add salt, sugar, soy sauce, acidic substances, fermented products or enzyme preparations as needed, and then cook the meat to the set degree of doneness and hardness. After cooking, cool the meat and vacuum pack it.

[0040] By making the spices into a solution and using a tumbler, the taste and aroma of the spices can evenly cover the surface of the meat and penetrate deeply into the meat, ensuring that every piece of meat has the same flavor. Compared with the traditional method of directly applying or wrapping solid spices, the solution can be directly added to the tumbler, reducing the number of operating steps and improving production efficiency. After 12-24 hours of refrigerated marination, the low temperature environment helps the flavor substances in the spice solution to slowly and evenly penetrate into the meat, thereby obtaining a richer and more lasting flavor.

[0041] Enzyme preparations can help break down proteins, making the meat softer and more tender. At the same time, appropriate acidic substances can have a certain tenderizing effect. Spices have natural antibacterial and preservative properties, which can inhibit the growth of microorganisms to a certain extent and help extend the shelf life of meat products. Through the application of automated equipment such as extraction equipment and automatic cooking pots, the temperature, time and solvent ratio can be precisely controlled to ensure that each batch of products has consistent quality and flavor. The entire processing process reduces human intervention and reduces the risk of cross-contamination, especially in the crushing, extraction and cooking links, ensuring food safety. This method is suitable for large-scale industrial production and can easily adjust output to meet changes in market demand.

[0042] Furthermore, the extraction equipment includes a heating extraction tank 1, a stirring mechanism 4 is installed on the top of the heating extraction tank 1, the stirring mechanism 4 stirs the solvent and raw material particles inside the heating extraction tank 1, the solvent is a mixture of water and alcohol, the top of the heating extraction tank 1 is connected to a feeding port 3, the feeding port 3 is used to add raw material particles into the heating extraction tank 1, the bottom of the heating extraction tank 1 is connected to a discharge port 14, the discharge port 14 is used to discharge raw material particles and spice solution, a temperature sensor 15 and a control system 2 are fixedly installed on the surface of the heating extraction tank 1, the detection end of the temperature sensor 15 penetrates into the inner cavity of the heating extraction tank 1, the extraction temperature inside the heating extraction tank 1 is detected, the detection signal is transmitted to the control system 2, the control system 2 controls the electric heating element inside the heating extraction tank 1 according to the pre-set temperature and the detection temperature, and the stirring mechanism ensures that the solvent is in full contact with the raw material particles, thereby improving the extraction rate of the effective ingredients.

[0043] Through precise temperature monitoring and adjustment, the optimal extraction temperature can be maintained, thereby accelerating the extraction process and maximizing the release of flavor substances. The control system automatically adjusts the heating and stirring conditions according to preset parameters to ensure the consistency of each extraction process and reduce quality fluctuations caused by human factors. Due to the improvement of extraction efficiency, the use of solvents can be reduced while ensuring the extraction effect, reducing production costs. Efficient extraction methods can significantly shorten the entire processing cycle and improve the overall efficiency of the production line.

[0044] Furthermore, a solvent storage tank 7 is fixedly installed on one side of the heating and extraction tank 1, and the solvent storage tank 7 stores the solvent. An electric three-way valve 16 is provided at the bottom of the solvent storage tank 7. The liquid inlet end of the electric three-way valve 16 is connected to the liquid outlet end of the solvent storage tank 7, and the first liquid outlet end of the electric three-way valve 16 passes through the top of the inner cavity of the heating and extraction tank 1 through a pipeline, and the second liquid outlet end of the electric three-way valve 16 is connected to a condenser 8. The bottom of the condenser 8 is connected to a filter 12, and the liquid outlet end of the filter 12 is connected to a circulation pump 13, and the liquid outlet end of the circulation pump 13 is connected to a reflux pipe 6, and the liquid outlet end of the reflux pipe 6 passes through the top of the inner cavity of the solvent storage tank 7. A liquid level sensor 5 is fixedly installed on the top of the solvent storage tank 7, and a hose 9 is connected to the top of the solvent storage tank 7. The liquid inlet end of the hose 9 is connected to a liquid pump 11, and the liquid inlet end of the liquid pump 11 is connected to a liquid extraction pipe 10, and the liquid extraction pipe 10 is connected to the liquid outlet end of a solvent mixing device, and the solvent mixing device evenly mixes water and alcohol.

[0045] The solvent storage tank 7 cooperates with the liquid level sensor 5 and the liquid pump 11 to ensure the automatic replenishment of the solvent, reduce manual intervention, and improve operational efficiency. The solvent mixing equipment evenly mixes water and alcohol to ensure that the solvent ratio used each time is consistent, thereby enhancing the repeatability of the extraction process and the stability of product quality. The circulation system composed of the condenser 8 and the circulation pump 13 can condense and recover the evaporated solvent and send it back to the solvent storage tank 7 for reuse, thereby improving the extraction efficiency. The electric three-way valve 16 can flexibly switch the solvent flow direction as needed to ensure that there is always enough solvent in the heated extraction tank 1 for extraction, maintain an efficient extraction process, optimize the heating and cooling process through the intelligent control system, reduce unnecessary energy consumption, and achieve the effect of energy saving and emission reduction.

[0046] Furthermore, when solvent needs to be added to the inside of the heating extraction tank 1, the liquid pump 11 supplies the solvent to the inside of the solvent storage tank 7 through the hose 9, the solvent inside the solvent storage tank 7 enters the heating extraction tank 1 through the electric three-way valve 16, and the raw material particles also enter the heating extraction tank 1 through the feeding port 3. The heating extraction tank 1 heats the solvent and the raw material particles, and the stirring mechanism 4 stirs the solvent and the raw material particles, so that the solvent extracts the taste and aroma of the raw material particles. After the extraction is completed, the raw material particles and the spice solvent are discharged through the discharge port 14.

[0047] When the heating extraction tank 1 needs to add solvent, the liquid pump 11 automatically supplies solvent to the solvent storage tank 7 through the hose 9 to ensure timely replenishment of the solvent. The electric three-way valve 16 can flexibly switch the solvent flow direction to ensure that the solvent enters the heating extraction tank 1 accurately. At the same time, the control system can automatically adjust the operation according to preset parameters to reduce human errors. The stirring mechanism 4 continuously stirs the solvent and raw material particles during the heating process to ensure that the two are in full contact, accelerate the release of flavor substances, and improve the extraction efficiency.

[0048] Furthermore, when the solvent inside the heating and extraction tank 1 is circulated and extracted on the raw material particles, the electric three-way valve 16 controls the heating and extraction tank 1 and the condenser 8 to be connected, and the solvent vapor inside the heating and extraction tank 1 enters the condenser 8 through the electric three-way valve 16, and the condenser 8 condenses the solvent, and the spice solvent produced by the condensation enters the filter 12, and the filter 12 filters the impurities in the spice solvent, and the circulation pump 13 extracts the filtered spice solvent and transports it to the solvent storage tank 7 through the reflux pipe 6, and the liquid level sensor 5 detects the liquid level inside the solvent storage tank 7. When the liquid level reaches the set height, the electric three-way valve 16 controls the solvent storage tank 7 and the heating and extraction tank 1 to be connected, and then the solvent is transported to the heating and extraction tank 1 to circulate and extract the raw material particles.

[0049] The evaporated solvent is condensed and recovered by the condenser 8, and is sent back to the solvent storage tank 7 for reuse after the impurities are removed by the filter 12, which significantly reduces the demand for new solvents and reduces production costs. The circulation system ensures that there is always enough fresh solvent for extraction in the heating extraction tank 1, maintains an efficient extraction process, and improves overall production efficiency. The electric three-way valve 16 flexibly switches the solvent flow direction according to the control system instructions to ensure that the solvent circulates efficiently between the heating extraction tank 1, the condenser 8 and the solvent storage tank 7, avoiding the uncertainty and error of manual operation. The liquid level sensor 5 monitors the liquid level in the solvent storage tank 7 in real time. When the set height is reached, the electric three-way valve 16 is automatically controlled to switch the solvent flow direction according to the control system instructions to ensure that the solvent circulates efficiently between the heating extraction tank 1, the condenser 8 and the solvent storage tank 7. The movable three-way valve 16 connects the solvent storage tank 7 and the heating extraction tank 1 to ensure a stable and timely supply of solvent. The filtered spice solvent is extracted by the circulation pump 13 and transported to the solvent storage tank 7, and then transported to the heating extraction tank 1 to ensure that the solvent can evenly extract the raw material particles for multiple times to maximize the extraction of aroma and taste components. The temperature sensor and control system inside the heating extraction tank 1 work together to maintain the optimal extraction temperature to ensure efficient extraction without destroying the effective ingredients of the spices. By recycling the solvent, the effective ingredients in the raw materials can be extracted multiple times without increasing the amount of additional solvent, further improving the extraction efficiency and possibly achieving a concentration effect.

[0050] Furthermore, the filter 12 includes an outer shell, a pre-filter layer, a main filter layer, a fine filter layer, a support structure, a drain valve and an automatic backwashing system. The top and bottom of the outer shell are respectively provided with a liquid inlet and a liquid outlet. The liquid inlet is connected to the bottom of the condenser 8, and the liquid outlet is connected to the drain valve. The support structure is installed inside the outer shell. The pre-filter layer, the main filter layer and the fine filter layer are respectively installed on the top, middle and bottom of the support structure. The pre-filter layer is used to intercept larger particles, the main filter layer is used to capture smaller particles and suspended matter, and the fine filter layer effectively removes tiny particles to ensure the clarity of the solution. The automatic backwashing system monitors the pressure difference of the liquid before and after filtration through a differential pressure sensor. When the pressure difference exceeds the set value, the pre-filter layer, the main filter layer and the fine filter layer are cleaned. The automatic backwashing system removes impurities attached to the filter material through reverse water flow to extend its service life.

[0051] Furthermore, the pre-filtration layer includes a stainless steel mesh and a polyethylene mesh, the pore size of the stainless steel mesh and the polyethylene mesh is 500μm-1mm, the main filtration layer is a composite filter element of cellulose filter paper, non-woven fabric and glass fiber, the pore size is 10μm-100μm, and the fine filtration layer is a high-precision polytetrafluoroethylene filter membrane, the pore size is 0.1μm-5μm.

[0052] The pre-filtration layer, main filtration layer and fine filtration layer are installed at different positions of the supporting structure, respectively, to achieve step-by-step filtration of impurities of different particle sizes. The pre-filtration layer intercepts larger particles to protect the subsequent filtration layer from damage by large particles. The main filtration layer captures smaller particles and suspended matter to further purify the liquid. The fine filtration layer removes tiny particles to ensure the high clarity of the solution. The pressure difference of the liquid before and after filtration is monitored in real time by the pressure difference sensor. When the pressure difference exceeds the set value, the backwash program is automatically started, and the impurities attached to the filter material are removed by reverse water flow, which significantly extends the service life of the filter material. Through regular automatic cleaning, the need for manual replacement of filter materials is reduced, and maintenance costs are reduced. The automatic backwash system can be cleaned without affecting normal filtration, ensuring the continuous operation of the system and improving overall production efficiency. After the backwash is completed, the system can quickly return to normal filtration status and reduce downtime.

[0053] Furthermore, the automatic backwashing system includes a pressure difference sensor, a control system, a backwashing pump, a control valve and a cleaning nozzle. When the pressure difference sensor detects that the pressure difference exceeds the set value, it sends a signal to the control system. The control system activates the backwashing pump and switches the water flow direction through the control valve. The high-pressure water flow is sprayed out from the cleaning nozzle, and then passes through the pre-filter layer, the main filter layer and the fine filter layer respectively to wash away the attached impurities. The impurities are discharged along with the backwashing liquid. The cleaning nozzle is installed at the bottom of the pre-filter layer, the main filter layer and the fine filter layer, and is connected to the birth end of the backwashing pump through the pipeline system.

[0054] Furthermore, the cleaning nozzle includes a nozzle body, a rotating mechanism, a water outlet and a sealing member. The nozzle body is conical and has a plurality of water outlets at the bottom. The water outlets are evenly distributed along the circumference of the nozzle body to form a fan-shaped or spiral arrangement to ensure that the water flow covers the entire filter layer surface. The rotating mechanism includes a rotating seat and a driving motor. The driving motor drives the nozzle body to rotate through a transmission structure. The nozzle body rotates inside the rotating seat and is connected to the rotating seat. The sealing member seals the connection between the nozzle body and the rotating seat. The rotating seat connects the nozzle body and the piping system.

[0055] The differential pressure sensor monitors the pressure difference of the liquid before and after filtration in real time. When the differential pressure exceeds the set value, a signal is sent to the control system to automatically start the backwashing program. The backwashing pump provides high-pressure water flow to ensure that sufficient impact force will completely wash away the impurities attached to the filter layer. The cleaning nozzle body is conical, and a number of water outlet holes are evenly distributed along the circumference at the bottom, forming a fan-shaped or spiral arrangement to ensure that the water flow can evenly cover the entire filter layer surface and improve the cleaning efficiency. The drive motor drives the nozzle body to rotate through the transmission structure, so that the water flow can impact the filter material in a larger range, further improving the cleaning effect. The automatic backwashing system can be cleaned regularly without affecting normal filtration, significantly extending the service life of the pre-filter layer, main filter layer and fine filter layer. Through efficient cleaning, the need for manual replacement of filter materials is reduced, and maintenance costs are reduced. The automatic backwashing mechanism effectively prevents the filter layer from being blocked due to impurity accumulation, ensuring the stability and safety of the system. The differential pressure sensor provides real-time data feedback to ensure that the system operates within a safe range and reduces operational risks. The entire backwashing process is carried out in a closed environment, reducing the possibility of external contamination and meeting strict food safety requirements.

[0056] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A seasoning composition for meat processing, characterized in that: The invention comprises the following raw materials in parts by weight: 2-4 parts of Amomum villosum, 1-4 parts of nutmeg, 5-7 parts of Angelica dahurica, 5-7 parts of cumin, 5-7 parts of aniseed, 0.1-2 parts of cloves, 5-7 parts of tangerine peel, 2-4 parts of cinnamon, 2-4 parts of grass fruit, 2-4 parts of magnolia, 2-4 parts of bibu, 5-7 parts of ginger, 2-4 parts of galangal, 2-4 parts of galangal, 2-4 parts of bay leaves, and 5-7 parts of angelica.

2. A method for processing a seasoning composition for meat product processing, applicable to the seasoning composition for meat product processing as described in claim 1, characterized in that: The following steps are involved: S1. Prepare raw materials: 3 parts of Amomum villosum, 3 parts of nutmeg, 6 parts of Angelica dahurica, 6 parts of cumin, 6 parts of aniseed, 1 part of clove, 6 parts of dried tangerine peel, 3 parts of cinnamon, 3 parts of Amomum villosum, 3 parts of Magnolia officinalis, 3 parts of Bi Bu, 6 parts of Alpinia officinalis, 3 parts of Kaempferia galanga, 3 parts of bay leaf and 6 parts of Angelica sinensis; S2, crushing treatment, pouring the prepared raw materials into a crusher for crushing to obtain granular raw materials; S3, preparing a spice solution, pouring the crushed raw material particles into an extraction device, using a solvent to extract the taste and aroma in the raw material particles to obtain a spice solution; S4, marinating meat products, pouring the meat to be marinated and the spice solution into the tumbler, so that the spice solution and the meat surface are fully in contact; S5. Refrigerate and marinate the meat coated with the spice solution in a refrigerated environment for 12-24 hours to allow the flavor and aroma of the spice solution to fully penetrate into the meat; S6. For cooking meat products, put the marinated meat and spice solution into an automatic cooking pot, then add water to the automatic cooking pot to cover the meat, and add salt, sugar, soy sauce, acidic substances, fermented products or enzyme preparations as needed, and then cook the meat to the set degree of doneness and hardness. After cooking, cool the meat and vacuum pack it.

3. The method for processing a seasoning composition for meat product processing according to claim 2, characterized in that: The extraction device comprises a heating extraction tank (1), wherein a stirring mechanism (4) is installed on the top of the heating extraction tank (1), wherein the stirring mechanism (4) stirs the solvent and raw material particles inside the heating extraction tank (1), wherein the solvent is a mixture of water and alcohol, wherein the top of the heating extraction tank (1) is connected to a feeding port (3), wherein the feeding port (3) is used to add raw material particles into the heating extraction tank (1), wherein the bottom of the heating extraction tank (1) is connected to a discharge port (14), wherein the discharge port (14) is used to discharge raw material particles and spice solution, wherein a temperature sensor (15) and a control system (2) are fixedly installed on the surface of the heating extraction tank (1), wherein the detection end of the temperature sensor (15) penetrates the inner cavity of the heating extraction tank (1), and detects the extraction temperature inside the heating extraction tank (1), wherein the detection signal is transmitted to the control system (2), and the control system (2) controls the electric heating element inside the heating extraction tank (1) according to the pre-set temperature and the detection temperature.

4. The method for processing a seasoning composition for meat product processing according to claim 3, characterized in that: A solvent storage tank (7) is fixedly mounted on one side of the heating and extraction tank (1), and the solvent storage tank (7) stores the solvent. An electric three-way valve (16) is provided at the bottom of the solvent storage tank (7), and a liquid inlet end of the electric three-way valve (16) is connected to a liquid outlet end of the solvent storage tank (7). A first liquid outlet end of the electric three-way valve (16) passes through a pipeline to the top of the inner cavity of the heating and extraction tank (1), and a second liquid outlet end of the electric three-way valve (16) is connected to a condenser (8). The bottom of the condenser (8) is connected to a filter (12), and the liquid outlet of the filter (12) is The end of the solvent storage tank (7) is connected to a circulation pump (13), the liquid outlet end of the circulation pump (13) is connected to a reflux pipe (6), the liquid outlet end of the reflux pipe (6) penetrates to the top of the inner cavity of the solvent storage tank (7), a liquid level sensor (5) is fixedly installed on the top of the solvent storage tank (7), the top of the solvent storage tank (7) is connected to a hose (9), the liquid inlet end of the hose (9) is connected to a liquid pump (11), the liquid inlet end of the liquid pump (11) is connected to a liquid extraction pipe (10), the liquid extraction pipe (10) is connected to the liquid outlet end of the solvent mixing device, and the solvent mixing device evenly mixes water and alcohol.

5. The method for processing a seasoning composition for meat product processing according to claim 4, characterized in that: When solvent needs to be added to the interior of the heating extraction tank (1), the liquid pump (11) supplies solvent to the interior of the solvent storage tank (7) through the hose (9), and the solvent in the solvent storage tank (7) enters the heating extraction tank (1) through the electric three-way valve (16), and the raw material particles also enter the heating extraction tank (1) through the feeding port (3). The heating extraction tank (1) heats the solvent and the raw material particles, and the stirring mechanism (4) stirs the solvent and the raw material particles so that the solvent extracts the taste and aroma of the raw material particles. After the extraction is completed, the raw material particles and the spice solvent are discharged through the discharge port (14).

6. The method for processing a seasoning composition for meat product processing according to claim 5, characterized in that: When the solvent in the heating and extraction tank (1) is circulated and extracted from the raw material particles, the electric three-way valve (16) controls the heating and extraction tank (1) and the condenser (8) to be connected, and the solvent vapor in the heating and extraction tank (1) enters the condenser (8) through the electric three-way valve (16). The condenser (8) condenses the solvent, and the spice solvent generated by the condensation enters the inside of the filter (12). The filter (12) filters the impurities in the spice solvent. The circulation pump (13) extracts the filtered spice solvent and transports it to the solvent storage tank (7) through the reflux pipe (6). The liquid level sensor (5) detects the liquid level in the solvent storage tank (7). When the liquid level reaches a set height, the electric three-way valve (16) controls the solvent storage tank (7) and the heating and extraction tank (1) to be connected, and the solvent is transported to the inside of the heating and extraction tank (1) to circulate and extract the raw material particles.

7. The method for processing a seasoning composition for meat product processing according to claim 6, characterized in that: The filter (12) comprises a shell, a pre-filter layer, a main filter layer, a fine filter layer, a support structure, a drain valve and an automatic backwashing system. A liquid inlet and a liquid outlet are respectively provided at the top and bottom of the shell. The liquid inlet is connected to the bottom of the condenser (8), and the liquid outlet is connected to the drain valve. The support structure is installed inside the shell. The pre-filter layer, the main filter layer and the fine filter layer are respectively installed at the top, middle and bottom of the support structure. The pre-filter layer is used to intercept larger particles, the main filter layer is used to capture smaller particles and suspended matter, and the fine filter layer effectively removes tiny particles to ensure the clarity of the solution. The automatic backwashing system monitors the pressure difference of the liquid before and after filtration through a pressure difference sensor. When the pressure difference exceeds a set value, the pre-filter layer, the main filter layer and the fine filter layer are cleaned. The automatic backwashing system removes impurities attached to the filter material through reverse water flow to extend its service life.

8. The method for processing a seasoning composition for meat product processing according to claim 7, characterized in that: The pre-filtration layer includes a stainless steel mesh and a polyethylene mesh, the pore size of the stainless steel mesh and the polyethylene mesh is 500μm-1mm, the main filtration layer is a composite filter element of cellulose filter paper, non-woven fabric and glass fiber, the pore size is 10μm-100μm, and the fine filtration layer is a high-precision polytetrafluoroethylene filter membrane, the pore size is 0.1μm-5μm.

9. The method for processing a seasoning composition for meat product processing according to claim 8, characterized in that: The automatic backwashing system includes a pressure difference sensor, a control system, a backwashing pump, a control valve and a cleaning nozzle. When the pressure difference sensor detects that the pressure difference exceeds the set value, a signal is sent to the control system. The control system activates the backwashing pump and switches the water flow direction through the control valve. The high-pressure water flow is sprayed out from the cleaning nozzle and then passes through the pre-filter layer, the main filter layer and the fine filter layer respectively to wash away the attached impurities. The impurities are discharged along with the backwashing liquid. The cleaning nozzle is installed at the bottom of the pre-filter layer, the main filter layer and the fine filter layer, and is connected to the birth end of the backwashing pump through the pipeline system.

10. The method for processing a seasoning composition for meat product processing according to claim 9, characterized in that: The cleaning nozzle includes a nozzle body, a rotating mechanism, a water outlet and a sealing member. The nozzle body is conical and has a plurality of water outlets at the bottom. The water outlets are evenly distributed along the circumference of the nozzle body to form a fan-shaped or spiral arrangement to ensure that the water flow covers the entire filter layer surface. The rotating mechanism includes a rotating seat and a driving motor. The driving motor drives the nozzle body to rotate through a transmission structure. The nozzle body rotates inside the rotating seat and is connected with the rotating seat. The sealing member seals the connection between the nozzle body and the rotating seat. The rotating seat connects the nozzle body and the piping system.

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