Beef jerky preparation technology based on carbon monoxide color development and carbon dioxide preservation and beef jerky

Abstract

The invention belongs to the technical field of food processing methods, and particularly relates to a beef jerky preparation technology based on carbon monoxide color development and carbon dioxide preservation and beef jerky. The beef jerky can be systematically prepared, on one hand, the taste and the nutritional value of the beef jerky can be guaranteed, on the other hand, the processed beef jerky can be subjected to grading treatment, implementation of a subsequent fresh-keeping process is facilitated, and meanwhile, the fresh-keeping efficiency can be improved; and the quality of the beef jerky in the storage process is not obviously reduced.

Description

Technical Field

[0001] The present invention belongs to the technical field of beef jerky preparation, and particularly relates to a beef jerky preparation process and beef jerky based on carbon monoxide coloring and carbon dioxide preservation. Technical Background

[0002] With the improvement of people's living standards, the demand for food is not only limited to meeting basic survival needs, but also pays more attention to the quality and health of food. As a healthy food with high protein and low fat, beef jerky is loved by the majority of consumers. However, there are many deficiencies in traditional beef jerky processing methods, such as the easy generation of harmful substances and serious loss of nutrients during the processing. These problems not only affect the taste of beef jerky, but also seriously affect its nutritional value. To solve these problems, new beef jerky preparation processes have emerged. Summary of the Invention

[0003] The purpose of the present invention is to provide a beef jerky preparation process and beef jerky based on carbon monoxide coloring and carbon dioxide preservation, which can systematically prepare beef jerky. On the one hand, it can ensure the taste and nutritional value of beef jerky, and on the other hand, it can also classify the processed beef jerky, which is convenient for the implementation of subsequent preservation processes. At the same time, the invention can also improve the preservation efficiency, so that the quality of beef jerky will not significantly decline during storage.

[0004] The technical solutions adopted by the present invention are specifically as follows:

[0005] A beef jerky preparation process based on carbon monoxide coloring and carbon dioxide preservation, including the steps of raw material cleaning, cutting, grading, marinating, carbon monoxide treatment, drying and preservation treatment;

[0006] The steps of the raw material cleaning and cutting specifically include:

[0007] S1: Select fresh and pollution-free beef raw materials, clean them, remove the stains and impurities on the surface of the beef, and then cut the cleaned beef into pieces or strips;

[0008] S2: Classify the cut beef according to the distribution of muscle fibers, classify the beef with clear grain as first-class raw materials, and classify the beef with chaotic grain as second-class raw materials. Among them, in the grading step, the first-class raw materials are sorted after the second-class raw materials;

[0009] S3: In the marinating step, evenly apply the marinating liquid on the surface of the beef so that the marinating liquid can fully penetrate into the beef. For the marinating of the first-class raw materials and the second-class raw materials, the marinating time of the first-class raw materials is T1, and the marinating time of the second-class raw materials is T2, and T1 < T2;

[0010] S4: In the step of carbon monoxide treatment, first calculate the color change parameters of the primary raw material under the coordination of carbon monoxide. The color change parameters are all the color parameters before the primary raw material deteriorates, denoted as standard data. Then measure the average color on the surface of the primary raw material, denoted as reference data;

[0011] After obtaining the reference data and the standard data, input them into the screening model to obtain whether the primary raw material can continue to undergo carbon monoxide treatment;

[0012] S5: According to the result output by the screening model, determine the order of performing the fresh-keeping treatment on the primary raw materials in descending order of execution;

[0013] S6: In the step of carbon dioxide fresh-keeping treatment, lay a layer of food-grade plastic film on the outside of the beef jerky, extract the air between the food-grade plastic film and the beef jerky, then fill carbon dioxide between the beef jerky and the food-grade plastic film, and perform heat-sealing treatment on the food-grade plastic film.

[0014] In a preferred solution, the step of classifying beef with clear texture as primary raw materials and beef with chaotic texture as secondary raw materials is specifically as follows:

[0015] S201: Obtain the picture information of the raw materials to be classified and the standard picture information;

[0016] S202: Compare the picture information of the raw materials to be classified with the standard picture information to obtain a comparison result;

[0017] If so, classify it as the primary raw material; if not, classify it as the secondary raw material.

[0018] In a preferred solution, the step of classifying the beef according to the distribution of muscle fibers specifically includes:

[0019] S101: Lay the cross-section of the beef on the test bench, take pictures and obtain pictures of part of the cross-section of the beef, and process the beef picture information to obtain a sliced image of the beef;

[0020] S102: Perform denoising processing and edge enhancement processing on the sliced image, then segment multiple muscle fibers of the beef, and obtain the length of each muscle fiber;

[0021] S103: Collect the ratio between the standard muscle fiber length and the cutting width to obtain the parameter length of the standard muscle fiber distribution;

[0022] S104: Measure the length of the marked muscle fibers of the beef and the length of the bitmap, and input this length into the comparison model and compare it with the parameter length;

[0023] If the length of the muscle fibers is greater than or equal to the parameter length, it is determined that the muscle fiber distribution of the beef is a standard muscle fiber distribution, and the beef at this part is classified as a first-class raw material. If the length of the muscle fibers is less than the parameter length, it is determined that the muscle fiber distribution of the beef is a non-standard muscle fiber distribution, and the beef at this part is classified as a second-class raw material.

[0024] In a preferred embodiment, in the step of evenly applying the pickling solution on the surface of the beef so that the pickling solution can fully penetrate into the interior of the beef, when the pickling solution penetrates into the beef, the pickling solution includes brine and brown sugar water, and the brine and brown sugar water are proportioned in different ratios;

[0025] S301: Add the pickling extract of beef and the beef odor extract to the pickling solution

[0026] S302: Add the pickling extract of beef and the beef odor extract to the recombinant pickling solution respectively;

[0027] S303: Mix the pickling extract of beef and the beef odor extract added with the recombinant pickling solution, and then centrifuge and separate it to obtain a pickling coating, and evenly attach it to the surface of the beef to obtain beef with a pickling layer;

[0028] S304: Place the beef with the pickling coating attached in an environment of minus 30 to 40 °C for freezing;

[0029] S303: Repeat the pickling of the beef with the additional pickling coating so that the pickling layer can evenly penetrate into the interior of the beef.

[0030] In a preferred embodiment, in the step of calculating the color change parameters of the first-class raw material under the coordination of carbon monoxide, the color parameters of the first-class raw material are multi-level, and the acquisition method is as follows:

[0031] S401: Construct the first-level color change parameters;

[0032] S402: Fill carbon monoxide into the processed first-class raw material, and take pictures of the surface color of the first-class raw material through a camera device, and collect its color image;

[0033] Perform denoising processing and light reduction processing on the color image, then perform zoning processing on its surface, measure the color information of each area, and then summarize it into the first-level color change parameters;

[0034] S403: Construct the second-level color change parameters;

[0035] Convert the first-level color change parameters into a grayscale image, and then perform binarization processing on the grayscale image to obtain multiple beef jerky oil extraction areas, and label them as the second-level change parameters;

[0036] S404: Construct the three - level color change parameters;

[0037] Transfer the secondary image of the beef jerky to a grayscale image, frame the color area inside the beef, and label it as the three - level color change parameters;

[0038] S405: Take real - time photos of the surface color of the primary raw material in the order of the three - level color change parameters, two - level color change parameters, and one - level color change parameters, and determine whether the primary raw material has changed color according to the corresponding three - level color change parameters, two - level color change parameters, and one - level color change parameters.

[0039] In a preferred embodiment, the one - level color change parameters, two - level color change parameters, and three - level color change parameters are all color change parameters of the primary raw material before carbon monoxide treatment;

[0040] After the one - level color change parameters, two - level color change parameters, and three - level color change parameters are determined, construct a multi - channel sensor and a data processing circuit, collect the one - level color change parameters, two - level color change parameters, and three - level color change parameters through the multi - channel sensor, and determine whether to stop inputting carbon monoxide.

[0041] In a preferred embodiment, the steps of determining the order of performing the preservation treatment of the primary raw materials according to the results output by the screening model in descending order of execution are as follows:

[0042] S501: Obtain the shelf life of the primary raw material;

[0043] S502: Input the shelf life of the primary raw material into the shelf - life evaluation model through the preservation parameter module to obtain multiple groups of shelf - life stages of the primary raw material, which correspond to the batches of beef jerky.

[0044] The present invention also provides a beef jerky preparation system based on carbon monoxide coloring and carbon dioxide preservation, which is applied to the above - mentioned beef jerky preparation process based on carbon monoxide coloring and carbon dioxide preservation, and includes:

[0045] A parameter acquisition model, which is used to obtain the first image information of the raw material and standard image information;

[0046] A pre - processing module, which is used to perform denoising processing on the first image information and the standard image information, respectively remove the texture information of the first image information and the standard image information, and then segment the contour of the beef fiber from the first image information and the standard image information;

[0047] A parameter measurement module, which is used to obtain the beef texture feature vector, input it into the comparison model to obtain the primary raw material and secondary raw material of the raw material, and classify the primary raw material and secondary raw material;

[0048] A color extraction module, which is used to obtain the color information of the primary raw material and obtain the primary color change parameter, secondary color change parameter, and tertiary color change parameter of the primary raw material;

[0049] A color measurement module, which is used to obtain the surface real-time picture information of the primary raw material, convert it into a grayscale image, then input it into the comparison model, and synchronously output the status information of the primary raw material.

[0050] And, a beef jerky processing device based on carbon monoxide coloring and carbon dioxide preservation, comprising:

[0051] A box body, a processing cavity is provided in the box body, and a support plate is arranged on one inner wall of the processing cavity;

[0052] A pretreatment mechanism, which is arranged on the support plate and located in the processing cavity, and a placement groove is opened at the top of the pretreatment mechanism;

[0053] A partition board, which is arranged in the middle of the box body, and a plurality of filter holes are arranged on the partition board;

[0054] A preservation mechanism, which is arranged above the partition board, and a plurality of support columns are arranged at the bottom of the preservation mechanism. Among them, sliders are arranged at the bottom of each support column and the sliders are slidably connected to the partition board.

[0055] Compared with the prior art, the beneficial effects of the present invention are:

[0056] By performing carbon monoxide treatment on the primary raw material after beef cutting, the present invention can make the color of the surface and interior of the beef (primary raw material) evenly distributed. At the same time, due to the reducing property of carbon monoxide, it can avoid excessive oxidation of the beef color, making its color closer to the natural color. At the same time, the change in the surface color of the beef can effectively determine whether the primary raw material has deteriorated. In the corresponding steps, by arranging a multi-channel sensor and a data processing circuit, three color change parameters are collected through the multi-channel sensor to compare whether to stop inputting carbon monoxide. At the same time, the division of the preservation stage can reasonably classify the corresponding batches of beef jerky according to the time and space effects of the beef jerky, reducing the storage cost. At the same time, under the action of the processing device, the automatic processing and packaging of beef jerky can be realized, reducing the labor cost and improving the production efficiency. Description of the Drawings

[0057] Figure 1 This is a schematic diagram of the method flow of the present invention. Specific embodiments

[0058] To deepen the understanding of the present invention, the present invention will be further described in detail below in conjunction with embodiments. These embodiments are only used to explain the present invention and do not constitute a limitation on the protection scope of the present invention.

[0059] Embodiment 1

[0060] According to Figure 1 As shown, this embodiment provides a beef jerky preparation process based on carbon monoxide coloring and carbon dioxide preservation, including steps of raw material cleaning, cutting, grading, marinating, carbon monoxide treatment, drying, and preservation treatment;

[0061] The steps of the raw material cleaning and cutting specifically include:

[0062] S1: Select fresh and pollution-free beef raw materials, clean them, remove stains and impurities on the surface of the beef, and then cut the cleaned beef into pieces or strips;

[0063] S2: Classify the cut beef according to the distribution of muscle fibers, classify the beef with clear grain as first-class raw materials, and classify the beef with chaotic grain as second-class raw materials. Among them, in the grading step, the first-class raw materials are sorted after the second-class raw materials;

[0064] S3: In the marinating step, evenly apply the marinating liquid on the surface of the beef so that the marinating liquid can fully penetrate into the interior of the beef. For the marinating of the first-class raw materials and the second-class raw materials, the marinating time of the first-class raw materials is T1, and the marinating time of the second-class raw materials is T2, and T1 < T2;

[0065] S4: In the carbon monoxide treatment step, first calculate the color change parameters of the first-class raw materials under the coordination of carbon monoxide. The color change parameters are all the color parameters before the first-class raw materials deteriorate, denoted as standard data, and then measure the average color on the surface of the first-class raw materials, and denote it as reference data;

[0066] After obtaining the reference data and the standard data, input them into the screening model to obtain whether the first-class raw materials can continue to perform carbon monoxide treatment;

[0067] S5: According to the result output by the screening model, determine the order of performing preservation treatment of the first-class raw materials in descending order of execution;

[0068] S6: In the step of carbon dioxide preservation treatment, a layer of food-grade plastic film is laid outside the beef jerky, the air between the food-grade plastic film and the beef jerky is extracted, then carbon dioxide is filled between the beef jerky and the food-grade plastic film, and the food-grade plastic film is heat-sealed.

[0069] Example 2

[0070] This example is further improved on the basis of Example 1, specifically including: In the embodiment of the present invention, the steps of classifying beef with clear grain as first-class raw materials and beef with chaotic grain as second-class raw materials are specifically as follows:

[0071] S201: Obtain the picture information of the raw materials to be classified and the standard picture information;

[0072] S202: Compare the picture information of the raw materials to be classified with the standard picture information to obtain a comparison result;

[0073] If so, classify it as the first-class raw material, if not, classify it as the second-class raw material.

[0074] In the embodiment of the present invention, the steps of classifying the beef according to the distribution of muscle fibers specifically include:

[0075] S101: Lay the beef cut surface on the test bench, take and obtain pictures of part of the beef cut surface, and process the beef picture information to obtain a sliced image of the beef;

[0076] S102: Perform denoising processing and edge enhancement processing on the sliced image, then segment multiple muscle fibers of the beef, and obtain the length of each muscle fiber;

[0077] S103: Collect the ratio between the standard muscle fiber length and the cutting width to obtain the parameter length of the standard muscle fiber distribution;

[0078] S104: Measure the marked muscle fiber length and the length of the bitmap of the beef, input the length into the comparison model and compare it with the parameter length;

[0079] If the muscle fiber length is greater than or equal to the parameter length, it is determined that the muscle fiber distribution of the beef is a standard muscle fiber distribution, and the beef at this part is classified as first-class raw material. If the muscle fiber length is less than the parameter length, it is determined that the muscle fiber distribution of the beef is a non-standard muscle fiber distribution, and the beef at this part is classified as second-class raw material.

[0080] In the embodiment of the present invention, in the step of evenly applying the pickling liquid on the surface of the beef so that the pickling liquid can fully penetrate into the interior of the beef, when the pickling liquid penetrates into the beef, the pickling liquid includes brine and brown sugar water, and the brine and brown sugar water are proportioned in different ratios;

[0081] S301: Add the pickling extract of beef and the beef odor extract to the pickling liquid

[0082] S302: Add the pickling extract of beef and the beef odor extract into the recombinant pickling liquid respectively;

[0083] S303: Mix the recombinant pickling liquid added with the pickling extract of beef and the beef odor extract, and then centrifuge it to obtain a pickling coating, and evenly attach it to the surface of the beef to obtain beef with a pickling layer;

[0084] S304: Place the beef with the pickling coating attached in an environment of -30 to 40 °C for freezing;

[0085] S303: Repeat pickling the beef with the additional pickling coating so that the pickling layer can evenly penetrate into the interior of the beef.

[0086] In the embodiment of the present invention, in the step of calculating the color change parameters of the primary raw material under the coordination of carbon monoxide, the color parameters of the primary raw material are multi-level, and the acquisition method is specifically as follows:

[0087] S401: Construct the primary color change parameters;

[0088] S402: Fill carbon monoxide into the processed primary raw material, and use a camera device to take pictures of the surface color of the primary raw material and collect its color image;

[0089] Perform denoising processing and light reduction processing on the color image, then perform zoning processing on its surface, measure the color information of each area, and then summarize it into the primary color change parameters;

[0090] S403: Construct the secondary color change parameters;

[0091] Convert the primary color change parameters into a grayscale image, and then perform binary processing on the grayscale image to obtain multiple beef jerky oil extraction areas, and label them as secondary change parameters;

[0092] S404: Construct the tertiary color change parameters;

[0093] Convert the secondary image of the beef jerky to a grayscale image, frame the color area inside the beef, and label it as the tertiary color change parameters;

[0094] S405: Take real-time pictures of the surface color of the primary raw material in the order of the three-level color change parameter, the two-level color change parameter, and the one-level color change parameter, and determine whether the primary raw material has changed color according to the corresponding three-level color change parameter, two-level color change parameter, and one-level color change parameter.

[0095] In the embodiment of the present invention, the one-level color change parameter, the two-level color change parameter, and the three-level color change parameter are all color change parameters of the primary raw material before carbon monoxide treatment;

[0096] After the one-level color change parameter, the two-level color change parameter, and the three-level color change parameter are determined, a multi-channel sensor and a data processing circuit are constructed. The one-level color change parameter, the two-level color change parameter, and the three-level color change parameter are collected through the multi-channel sensor, and it is determined whether carbon monoxide input stops.

[0097] In the embodiment of the present invention, the steps of determining the order of performing the freshness preservation treatment on the primary raw material according to the result output by the screening model in the order from large to small are specifically as follows:

[0098] S501: Obtain the shelf life of the primary raw material;

[0099] S502: Input the shelf life of the primary raw material into the shelf life evaluation model through the freshness preservation parameter module to obtain multiple groups of shelf life stages of the primary raw material, and they correspond to the batches of beef jerky.

[0100] Embodiment 3

[0101] This embodiment provides a beef jerky preparation system based on carbon monoxide coloring and carbon dioxide freshness preservation, which is applied to the above-mentioned beef jerky preparation process based on carbon monoxide coloring and carbon dioxide freshness preservation, and includes:

[0102] A parameter acquisition model, which is used to obtain the first image information of the raw material and the standard image information;

[0103] A preprocessing module, which is used to perform denoising processing on the first image information and the standard image information, and respectively remove the texture information of the first image information and the standard image information, and then segment the contour of the beef fiber from the first image information and the standard image information;

[0104] A parameter calculation module, which is used to obtain the beef texture feature vector and input it into the comparison model to obtain the primary raw material and the secondary raw material of the raw material, and classify the primary raw material and the secondary raw material;

[0105] A color extraction module, which is used to obtain the color information of the primary raw material and obtain the primary color change parameter, secondary color change parameter, and tertiary color change parameter of the primary raw material;

[0106] A color measurement module, which is used to obtain the real-time surface image information of the primary raw material, convert it into a grayscale image, and then input it into a comparison model, and then synchronously output the status information of the primary raw material.

[0107] Example 4

[0108] This embodiment provides a beef jerky processing device based on carbon monoxide coloring and carbon dioxide preservation, including:

[0109] A box body, in which a processing cavity is provided, and a support plate is arranged on one inner wall of the processing cavity;

[0110] A pretreatment mechanism, which is arranged on the support plate and located in the processing cavity, and a placement groove is opened at the top of the pretreatment mechanism;

[0111] A partition board, which is arranged in the middle of the box body, and multiple groups of filter holes are arranged on the partition board;

[0112] A preservation mechanism, which is arranged above the partition board, and a plurality of support columns are arranged at the bottom of the preservation mechanism. Among them, a slider is arranged at the bottom of each support column, and the slider is slidably connected to the partition board.

[0113] In this embodiment, by performing carbon monoxide treatment on the primary raw material after beef cutting, the color on the surface and inside of the beef (primary raw material) can be evenly distributed. At the same time, due to the reducibility of carbon monoxide, the excessive oxidation of the beef color can be avoided, making its color closer to the natural color. At the same time, the change in the surface color of the beef can effectively determine whether the primary raw material has deteriorated. In the corresponding steps, by arranging a multi-channel sensor and a data processing circuit, three color change parameters are collected through the multi-channel sensor, and whether to stop inputting carbon monoxide is compared. At the same time, the division of the preservation stage can reasonably classify the corresponding batches of beef jerky according to the time and space effects of the beef jerky, reducing the storage cost. At the same time, under the action of the processing device, the automated processing and packaging of beef jerky can be realized, reducing the labor cost and improving the production efficiency.

[0114] The foregoing has shown and described the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments, and what is described in the above embodiments and the specification only illustrates the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements fall within the scope of the present invention claimed. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.

Claims

1. A preparation process of beef jerky based on carbon monoxide coloring and carbon dioxide preservation, characterized in that: It includes the steps of raw material cleaning, cutting, grading, pickling, carbon monoxide treatment, drying, and preservation treatment; The steps of cleaning and cutting the raw materials specifically include: S1: Select fresh and pollution-free beef raw materials, clean them to remove stains and impurities on the surface of the beef, and then cut the cleaned beef into pieces or strips; S2: Classify the cut beef according to the distribution of muscle fibers. Classify the beef with clear grain patterns as first-class raw materials and the beef with chaotic grain patterns as second-class raw materials. Among them, in the grading step, the first-class raw materials are sorted after the second-class raw materials; S3: In the pickling step, evenly apply the pickling solution on the surface of the beef so that the pickling solution can fully penetrate into the interior of the beef; for the pickling of the first-class raw materials and the second-class raw materials, the pickling time of the first-class raw materials is T1, and the pickling time of the second-class raw materials is T2, and T1 < T2; S4: In the carbon monoxide treatment step, calculate the color change parameters of the first-class raw materials under the coordination of carbon monoxide; the color change parameters are all the color parameters before the first-class raw materials deteriorate, denoted as standard data, and then measure the average color on the surface of the first-class raw materials, denoted as reference data; After obtaining the reference data and the standard data, input them into the screening model to obtain whether the first-class raw materials can continue to perform carbon monoxide treatment; S5: According to the result output by the screening model, determine the order of performing preservation treatment on the first-class raw materials in descending order of execution; S6: In the carbon dioxide preservation treatment step, lay a layer of food-grade plastic film outside the beef jerky, extract the air between the food-grade plastic film and the beef jerky, then fill carbon dioxide between the beef jerky and the food-grade plastic film, and perform heat-sealing treatment on the food-grade plastic film.

2. The beef jerky preparation process based on carbon monoxide coloring and carbon dioxide preservation according to claim 1, characterized in that: The steps of classifying the beef with clear grain patterns as first-class raw materials and the beef with chaotic grain patterns as second-class raw materials are specifically as follows: S201: Obtain the picture information of the raw materials to be graded and the standard picture information; S202: Compare the picture information of the raw materials to be graded with the standard picture information to obtain a comparison result; If so, classify it as the first-class raw materials, if not, classify it as the second-class raw materials.

3. The beef jerky preparation process based on carbon monoxide coloring and carbon dioxide preservation according to claim 1, wherein: The steps of classifying the beef according to the distribution of muscle fibers specifically include: S101: Lay the beef cross-section on the test bench, take pictures and obtain pictures of part of the beef cross-section, and process the beef picture information to obtain the sliced image of the beef; S102: Perform denoising processing and edge enhancement processing on the sliced image, then segment multiple muscle fibers of the beef, and obtain the length of each muscle fiber; S103: Collect the ratio between the standard muscle fiber length and the cutting width to obtain the parameter length of the standard muscle fiber distribution; S104: Measure the marked muscle fiber length and the length of the bitmap of the beef, and input this length into the comparison model and compare it with the parameter length; If the length of the muscle fiber is greater than or equal to the parameter length, it is determined that the muscle fiber distribution of the beef is a standard muscle fiber distribution, and the beef at this part is classified as a first-class raw material. If the length of the muscle fiber is less than the parameter length, it is determined that the muscle fiber distribution of the beef is a non-standard muscle fiber distribution, and the beef at this part is classified as a second-class raw material.

4. The beef jerky preparation process based on carbon monoxide coloring and carbon dioxide preservation according to claim 1, characterized in that: In the step of evenly applying the pickling solution on the surface of the beef so that the pickling solution can fully penetrate into the interior of the beef, when the pickling solution penetrates into the beef, the pickling solution includes brine and brown sugar water, and the brine and brown sugar water are proportioned in different ratios; S301: Add the pickled extract of beef and the beef odor extract to the pickling solution S302: Add the pickled extract of beef and the beef odor extract to the recombinant pickling solution respectively; S303: Mix the recombinant pickling solution added with the pickled extract of beef and the beef odor extract, then centrifuge and separate it to obtain a pickled coating, and evenly attach it to the surface of the beef to obtain beef with a pickled layer; S304: Place the beef with the pickled coating in an environment of minus 30 to 40 °C for freezing; S303: Repeat the pickling of the beef with the additional pickled coating so that the pickled layer can evenly penetrate into the interior of the beef.

5. The beef jerky preparation process based on carbon monoxide coloring and carbon dioxide preservation according to claim 1, characterized in that: In the step of calculating the color change parameters of the first-class raw material under the coordination of carbon monoxide, the color parameters of the first-class raw material are multi-level, and the acquisition method is as follows: S401: Construct the first-level color change parameter; S402: Fill carbon monoxide into the processed first-class raw material, and use a camera device to take pictures of the surface color of the first-class raw material and collect its color image; Perform denoising processing and light reduction processing on the color image, then perform zoning processing on its surface, measure the color information of each area, and then summarize it into the first-level color change parameter; S403: Construct the second-level color change parameter; Convert the first-level color change parameter into a grayscale image, then perform binarization processing on the grayscale image to obtain multiple beef dried oil areas, and label them as the second-level change parameter; S404: Construct the third-level color change parameter; Convert the secondary image of the beef jerky to a grayscale image, frame the color area inside the beef, and label it as the third-level color change parameter; S405: Take real-time pictures of the surface color of the first-class raw material in the order of the third-level color change parameter, the second-level color change parameter, and the first-level color change parameter, and determine whether the first-class raw material changes color according to the corresponding third-level color change parameter, second-level color change parameter, and first-level color change parameter.

6. The beef jerky preparation process based on carbon monoxide coloring and carbon dioxide preservation according to claim 1, characterized in that: The first-level color change parameter, the second-level color change parameter, and the third-level color change parameter are all the color change parameters of the first-class raw material before carbon monoxide treatment; After the first-level color change parameter, the second-level color change parameter, and the third-level color change parameter are determined, a multi-channel sensor and a data processing circuit are constructed. The first-level color change parameter, the second-level color change parameter, and the third-level color change parameter are collected through the multi-channel sensor, and it is determined whether to stop inputting carbon monoxide.

7. The beef jerky preparation process based on carbon monoxide coloring and carbon dioxide preservation according to claim 1, characterized in that: The steps of determining the order of performing preservation treatment on the primary raw materials according to the results output by the screening model in descending order of execution are as follows: S501: Obtain the shelf life of the primary raw materials; S502: Input the shelf life of the primary raw materials into the shelf life evaluation model through the preservation parameter module to obtain multiple groups of shelf life stages of the primary raw materials, which correspond to the batches of beef jerky.

8. A beef jerky preparation system based on carbon monoxide coloring and carbon dioxide preservation, which is applied to the beef jerky preparation process based on carbon monoxide coloring and carbon dioxide preservation according to any one of claims 1 to 7, and is characterized in that: Including: A parameter acquisition model, which is used to obtain the first image information of the raw materials and the standard image information; A preprocessing module, which is used to perform denoising on the first image information and the standard image information, respectively remove the texture information of the first image information and the standard image information, and then segment the outlines of beef fibers from the first image information and the standard image information; A parameter measurement module, which is used to obtain the beef texture feature vector, input it into the comparison model to obtain the primary raw materials and secondary raw materials of the raw materials, and classify the primary raw materials and secondary raw materials; A color extraction module, which is used to obtain the color information of the primary raw materials and obtain the primary color change parameter, secondary color change parameter, and tertiary color change parameter of the primary raw materials; A color measurement module, which is used to obtain the surface real-time picture information of the primary raw materials, convert it into a grayscale image, input it into the comparison model, and then synchronously output the status information of the primary raw materials.

Images