Pipeline type microwave segmented heating method suitable for livestock and aquatic product source food

Abstract

The invention relates to a pipeline type microwave segmented heating method suitable for livestock and aquatic product source food, and belongs to the technical field of food processing technologies. The method is mainly used for regulating, controlling and optimizing the flow and thermal gel performance of livestock and aquatic raw materials, a pipeline type microwave heating process and a steaming heating process. Through coupling adjustment of raw material properties, pipeline transmission characteristics and microwave heating attributes, the gelation process and the circulation resistance of food raw materials in a pipeline in the pipeline type microwave heating process are matched, and smooth proceeding of the pipeline type microwave heating pre-gelation process and the forming state of a pre-gelation product are ensured. Meanwhile, in combination with regulation and control of a cooking process of steaming heating, compared with a conventional water boiling method, the pipeline type microwave segmented heating method provided by the invention has the advantages that the product gel strength can be improved by more than 50%, the productivity can be improved by 51.9%, the production time can be shortened by 34%, the sewage treatment capacity can be reduced by 87%, and the production cost can be reduced by 57.8% in the production process of the surimi product; the method has the advantages of optimizing the quality of the surimi product, saving energy and improving efficiency.

Description

Technical Field

[0001] The present invention relates to a pipeline-type microwave segmented heating method applicable to livestock, poultry, and aquatic-source foods, and belongs to the technical field of food processing technology. Background Art

[0002] Heat treatment is a commonly used gel-promoting means in the processing of livestock, poultry, and aquatic-source foods. Its heat gelation process can be divided into two stages: pre-gelatinization and gel ripening. Pre-gelatinization can also be called pre-heating, which mainly refers to the phase change of fish mince slurry from a fluid state to a solid state at a temperature of 30-50°C, so as to have a certain structural strength to maintain the shape structure. Gel ripening refers to the further denaturation and aggregation of protein molecules at high temperatures, thereby promoting the formation of a dense three-dimensional protein network structure in fish mince and ensuring the elastic texture of fish mince products.

[0003] At present, although there is a pipeline-type microwave segmented heating device disclosed in CN117177399A, which uses the characteristics of microwave non-contact heating and penetration heating to perform segmented heating treatment on livestock, poultry, and aquatic raw materials, effectively avoiding the disadvantages of traditional heat sources. However, at present, there is a lack of an adaptation scheme for typical gel-state foods such as large quantities of livestock, poultry, and aquatic raw materials and pipeline-type microwave heating technology. Since the pipeline for pipeline-type microwave heating is a direct end-to-end design for food materials, during the heating process, the food materials are gradually heated and gel. Because the gelled food raw materials are in a solid form and are not easy to flow, and phenomena such as heat expansion will increase the friction force between the gel and the pipeline, easily leading to pipeline blockage.

[0004] However, if the degree of gelation of food materials in the pipeline is reduced, although the feasibility of material flow can be improved, it is easy to cause the pre-gel product to be unable to effectively maintain its shape due to insufficient gel strength. Summary of the Invention

[0005] To solve the contradiction between the feasibility of pipeline transportation and the pre-gel forming state of products, the present invention provides a pipeline segmented microwave heating method applicable to livestock, poultry, and aquatic raw materials. This method adjusts the formula and designs parameters to match the pipeline transportation resistance and product gel quality, ensuring the stable progress of pipeline-type microwave heating and good product gel quality.

[0006] A pipeline-type microwave segmented heating method applicable to livestock, poultry, and aquatic-source foods provided by the present invention includes processes of raw material pretreatment, heating, steaming and ripening, and cooling in sequence. It is characterized in that the raw material pretreatment includes raw material thawing, slicing, crushing, and chopping. During the chopping process, the flow and heat gel performance of food raw materials are regulated, and during the steaming and ripening process, the steaming heating parameters are regulated;

[0007] The heating includes pumping the pre-treated raw materials into the heating pipeline of the pipeline-type microwave heating equipment through a transmission device for microwave heating treatment, and adjusting the pipeline-type microwave heating parameters during the microwave heating treatment to obtain a pre-gel product; wherein, by setting key components such as a control system, a microwave source, and a heating cavity, the microwave leakage of the pipeline-type microwave heating equipment meets the safety standards of the International Electrotechnical Commission and China regarding microwave equipment leakage.

[0008] The adjustment of the pipeline-type microwave heating parameters is to control the heating process of food raw materials in the pipeline-type microwave heating device by adjusting the microwave output power and the raw material transmission rate; wherein, the microwave output power is set as the ratio of the microwave source output power to the weight of the material in the heated section, that is, microwave output power (W / g) = microwave source power (W) / weight of the heated material in the resonator pipeline (g); the product of the microwave power and the residence time is set to represent the parameter setting of the pipeline-type microwave heating equipment to meet the needs of a wider range of heating scenarios; the product of the microwave power and the residence time = (microwave output power (W / g) × residence time (s)), and the units of the microwave power and the residence time are J / g, that is, the microwave energy value absorbed by the unit food raw material in the microwave heating cavity.

[0009] Furthermore, the raw material is a minced product; the regulation of the food raw material flow and heat gel performance includes adjusting the key processes of raw material production to adjust the raw material flow performance index, fluid consistency index, and gel strength at a specific temperature point to the target range; the gel strength at the specific temperature point is the gel strength of the minced product measured at 45°C, and the specific temperature point is determined based on the traditional two-stage heating process of the minced product.

[0010] Furthermore, the key production processes include adjusting the moisture content, salt content, chopping speed, and chopping time. The moisture content is the final moisture content of the raw material after preparation, the salt content is the edible salt content added during the preparation of the raw material, the chopping speed is the chopping speed maintained by the chopping pot during the preparation of the raw material, and the chopping time is the time maintained by the chopping pot at a specific chopping speed during the preparation of the raw material.

[0011] Furthermore, both the raw material flow performance index and the fluid consistency index are measured using a dynamic rheometer at a temperature of 20°C and fitted using the power-law equation, and the power-law equation is:

[0012] μ = m·γ n-1

[0013] where "μ" is the viscosity of the food material (Pa·s), "m" is the fluid consistency index (kg / (m·s)), "n" is the raw material flow performance index, and "γ" is the shear rate (1 / s).

[0014] The ground cereal material for testing the gel strength at a specific temperature point is heated in a 45°C water bath environment for 30 minutes to form a gel state. The ground cereal product in the gel state is set as a cylinder with a height of 3 cm and a diameter of 3 cm for gel strength measurement.

[0015] The present invention also provides an application of the pipeline-type microwave segmented heating method applicable to livestock, poultry, and aquatic food in processing beef mince raw materials. During the pretreatment of the beef mince raw materials, deionized water and edible salt are added. By weight, deionized water and edible salt are added to the beef mince raw materials to adjust the moisture content to 83% - 86% and the salt content to 2.5% - 3.0%, and then placed in a chopping pan and chopped at a chopping speed of 3500 rpm - 4300 rpm for a duration of 400 s - 600 s.

[0016] Furthermore, the raw material flow performance index, fluid consistency index, and gel strength at a specific temperature point are adjusted to the target range; the target range of the raw material flow performance index is set to -1.39 to -1.08, and the target range of the fluid consistency index is 910 - 1330 (kg / (m·s)); after water bath heating at 45°C for 30 minutes, the gel strength of the beef mince raw materials is between 330 - 480 (g·cm); the product of the microwave power and residence time of the pipeline-type microwave heating equipment is set at 151.2 - 179.2 J / g, and the outlet temperature of the beef mince raw materials is controlled at 39 - 45°C.

[0017] The present invention also provides an application of the pipeline-type microwave segmented heating method applicable to livestock, poultry, and aquatic food in processing chicken mince raw materials. It is characterized in that during the pretreatment of the chicken mince raw materials, deionized water and edible salt are added. By weight, deionized water and edible salt are added to the chicken mince raw materials to adjust the moisture content to 80% - 84% and the salt content to 2.0% - 3.0%, and then placed in a chopping pan and chopped at a chopping speed of 3000 rpm - 3500 rpm for a duration of 400 s - 600 s.

[0018] Furthermore, the raw material flow performance index, fluid consistency index, and gel strength at a specific temperature point are adjusted to the target range; the target range of the raw material flow performance index is set to -1.40 to -1.00, and the target range of the fluid consistency index is 880 - 1270 (kg / (m·s)); after water bath heating at 45°C for 30 minutes, the gel strength of the chicken mince raw materials is between 360 - 520 (g·cm); the product of the microwave power and residence time of the pipeline-type microwave heating equipment is set at 123.2 - 145.6 J / g, and the outlet temperature of the chicken mince raw materials is controlled at 40 - 48°C.

[0019] The present invention also provides an application of the pipeline-type microwave segmented heating method applicable to livestock, poultry, and aquatic food pipelines in processing surimi raw materials, which is characterized in that deionized water and edible salt are added during the pretreatment of the surimi raw materials. By weight, deionized water and edible salt are added to the surimi raw materials to adjust the moisture content to 78% - 82% and the salt content to 2.0% - 3.0%, and then placed in a chopping pan and chopped at a chopping speed of 2500 rpm - 3300 rpm for 300 s - 500 s.

[0020] Furthermore, the raw material flow performance index, fluid consistency index, and gel strength at a specific temperature point are adjusted to the target range; the target range of the raw material flow performance index is set to -1.45 to -0.95, and the target range of the fluid consistency index is 850 - 1200 (kg / (m·s)); after water bath heating at 45°C for 30 min, the gel strength of the surimi raw material is between 370 - 510 (g·cm); the product of the microwave power and residence time of the pipeline-type microwave heating equipment is set at 140.0 - 168.0 J / g, and the outlet temperature of the surimi raw material is controlled at 42 - 49°C.

[0021] Advantages of the present invention:

[0022] By adjusting the self-components, rheological and gel properties of aquatic and livestock raw materials, the present invention conducts multiple regulations such as the regulation of the flow and thermal gel properties of food raw materials, the regulation of pipeline-type microwave heating parameters, and the regulation of steaming heating parameters during the pipeline-type microwave heating process, thereby matching the gelation process and flow resistance of food raw materials in the pipeline during the pipeline-type microwave heating process, ensuring the smooth progress of the pre-gelation process of pipeline-type microwave heating and the forming state of the pre-gelation product. And the present invention covers a wide range for three common bulk food thermogel-type raw materials, namely beef mince, chicken mince, and surimi, and has guiding significance for the microwave pipeline-type thermogel process of thermogel-type food raw materials. At the same time, the present invention quantifies the energy absorption value of raw materials in the microwave cavity by the product of microwave power and residence time, thus avoiding the interference of microwave cavity and pipeline parameters on the heating process and having higher universality. In addition, the pipeline-type microwave segmented heating method provided by the present invention has the advantages of higher integration and energy conservation and efficiency improvement compared with conventional methods such as boiling and steaming due to its non-contact microwave heating process. Description of the Drawings

[0023] Figure 1A is the device logic diagram (A) of the pipeline-type microwave heating equipment; Figure 1B is the internal structure schematic diagram of the pipeline-type microwave segmented heating device applicable to livestock, poultry, and aquatic food pipelines in the patent CN117177399A previously applied for by the inventor.

[0024] Figure 2It is the surimi gel state produced by a pipeline-type microwave heating device, where A and B are surimi gels that cannot maintain their shape, and C and D are surimi gels that can maintain their shape well.

[0025] Figure 3 It is a comparison of the quality states of beef mince gels produced in a pipeline-type microwave heating device by adopting the method of the present invention and not adopting the method of the present invention.

[0026] Figure 4 It is a comparison of the quality states of chicken mince gels produced in a pipeline-type microwave heating device by adopting the method of the present invention and not adopting the method of the present invention.

[0027] Figure 5 It is a comparison of the quality states of surimi gels produced in a pipeline-type microwave heating device by adopting the method of the present invention and not adopting the method of the present invention.

[0028] Figure 6 It is a comparison of the gel strength of fish sausage produced by the production mode of the pipeline-type microwave segmented heating method used in the present invention and the conventional boiling production mode (Boiling: represents the conventional boiling production mode, A: represents the pipeline-type microwave heating mode with the product of microwave power and residence time set at 142 J / g, B: represents the pipeline-type microwave heating mode with the product of microwave power and residence time set at 147 J / g, C: represents the pipeline-type microwave heating mode with the ratio of microwave power to material transfer speed set at the product of residence time set at 152 J / g;).

[0029] Figure 7 It is a comparison diagram of relevant components and devices between the pipeline-type microwave production mode used in the present invention and the conventional boiling production mode.

[0030] Figure 8 It is a comparison of the production costs in the forming process between the pipeline-type microwave production mode described in the present invention and the conventional boiling production mode.

[0031] Figure 1A Explanation of reference numerals in the figure: 1. Food raw material conveying device; 2. Microwave source; 3. Food raw material transmission pipeline; 4. Heated section pipeline; 5. Pipeline inlet; 6. Pipeline outlet; 7. Microwave heating cavity. Detailed implementation manners

[0032] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0033] In the present invention, unless otherwise clearly defined and limited, the terms "connected", "connected to", and "fixed" shall be understood in a broad sense. For example, it may be a fixed connection, a detachable connection, or integrated; it may be a mechanical connection or an electrical connection; it may be directly connected or indirectly connected through an intermediate medium, and it may be the communication inside two components or the interaction relationship between two components. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0034] In the present invention, the "first" and "second" are only used to distinguish similar components / parts in different positions or with different features, and have no other defined meanings; the "upper" refers to the direction in which each component deviates from the ground, and the "lower" refers to the direction in which each component is away from the ground.

[0035] In the present invention, unless otherwise clearly defined and limited, the first feature being "above" or "below" the second feature may include direct contact between the first and second features, or may include the situation where the first and second features are not in direct contact but in contact through additional features between them. Moreover, the first feature being "above", "over", and "on top of" the second feature includes the first feature being directly above and obliquely above the second feature, or merely indicating that the first feature has a higher horizontal height than the second feature. The first feature being "below", "beneath", and "underneath" the second feature includes the first feature being directly below and obliquely below the second feature, or merely indicating that the first feature has a lower horizontal height than the second feature.

[0036] A pipeline-type microwave segmented heating method applicable to livestock, poultry, and aquatic food sources provided by the present invention includes processes of raw material pretreatment, heating, steaming and ripening, and cooling in sequence. It is characterized in that the raw material pretreatment includes raw material thawing, slicing, crushing, and chopping. During the chopping process, the flow of food raw materials and the regulation of heat gel performance are carried out, and during the steaming and ripening process, the regulation of steaming heating parameters is carried out;

[0037] The heating includes pumping the pretreated raw materials into the heating pipeline of the pipeline-type microwave heating equipment through a transmission device for microwave heating treatment. During the microwave heating treatment process, the pipeline-type microwave heating parameters are regulated to obtain a pre-gel product; among them, by setting key components such as a control system, a microwave source, and a heating cavity, the microwave leakage of the pipeline-type microwave heating equipment meets the safety standards of the International Electrotechnical Commission and China regarding microwave equipment leakage;

[0038] The regulation of the parameters of the pipeline-type microwave heating is to control the heating process of food raw materials in the pipeline-type microwave heating device by adjusting the microwave output power and the raw material transmission rate. Among them, the microwave output power is set as the ratio of the microwave source output power to the weight of the materials in the heated section, that is, microwave output power (W / g) = microwave source power (W) / weight of the heated materials in the resonator pipeline (g). The product of the microwave power and the residence time is used to represent the parameter setting of the pipeline-type microwave heating equipment to meet the requirements of a wider range of heating scenarios. The product of the microwave power and the residence time = (microwave output power (W / g) × residence time (s)), and the unit of the microwave power and the residence time is J / g, that is, the value of the microwave energy absorbed by the unit food raw material in the microwave heating cavity.

[0039] Further, the raw material is a minced product; the regulation of the flow and thermogel properties of the food raw material includes adjusting the key processes of raw material production to adjust the raw material flow performance index, the fluid consistency index, and the gel strength at a specific temperature point to the target range. The gel strength at the specific temperature point is the gel strength of the minced product measured at 45°C, and the specific temperature point is determined based on the traditional two-stage heating process of the minced product.

[0040] Further, the key production processes include adjusting the moisture content, salt content, chopping speed, and chopping time. The moisture content is the final moisture content of the raw material after preparation, the salt content is the edible salt content added during the preparation of the raw material, the chopping speed is the chopping speed maintained by the chopping pot during the preparation of the raw material, and the chopping time is the time maintained by the chopping pot at a specific chopping speed during the preparation of the raw material.

[0041] As Figure 1A shown, the pipeline-type microwave heating equipment includes a food raw material conveying device 1, a pipeline inlet 5, a food raw material transmission pipeline 3, a microwave heating cavity 7, and a pipeline outlet 6 connected in sequence. Among them, a heated section pipeline 4 is arranged inside the microwave heating cavity 7, and a microwave source 2 is connected to the top of the microwave heating cavity 7. The pipeline inlet end is connected to the food raw material conveying device, and the pipeline outlet end is connected to downstream devices such as product transportation and packaging;

[0042] The size of the microwave transmission space in the microwave cavity is larger than the pipeline diameter;

[0043] Optionally, the pipeline can be a pipeline structure such as a circular, square, or triangular shape;

[0044] Optionally, the pipeline has a pipe wall with a certain thickness, and the pipe wall material is a non-wave-absorbing material such as polytetrafluoroethylene or quartz;

[0045] Optionally, the raw material conveying device connected to the pipeline inlet 5 end can be a pressure conveying device such as a pump or a pneumatic tank;

[0046] The pipeline-type microwave heating equipment mainly heats the food raw materials in the pipeline through the microwave heating effect in the microwave heating cavity 7 to complete the pre-gel heating process. This process controls the temperature of the food raw materials at the outlet 6 of the pipeline and the gel effect by setting the microwave heating power and the residence time of the food raw materials in the microwave heating cavity 7 during transmission;

[0047] The microwave heating power is adjusted through the magnetron power supply of the pipeline-type microwave heating equipment;

[0048] The residence time of the food raw materials in the microwave heating cavity 7 during transmission is adjusted by the transmission speed of food raw material conveying devices such as pumps;

[0049] The microwave heating outlet temperature is measured by the five-point temperature measurement method to obtain the average temperature value of the outlet material;

[0050] Optionally, the product of the microwave power and the residence time is set to represent the parameter setting of the pipeline-type microwave heating equipment to meet the heating scenario requirements of a wider range;

[0051] The minced materials for testing the gel strength at a specific temperature point are heated in a 45°C water bath environment for 30 minutes to form a gel state. The minced product in the gel state is set as a cylinder with a height of 3 cm and a diameter of 3 cm for gel strength determination;

[0052] The food raw material conveying device 1 in the pipeline-type microwave heating equipment is responsible for transporting the food raw materials to the food raw material transmission pipeline 3. When the food raw materials enter the heated section pipeline 4, the heating of the materials can be completed in the microwave heating cavity 7. The microwave in the microwave heating cavity 7 is input through the microwave source 2, and the output power of the microwave is also regulated by the microwave source 2. When the food raw materials are heated, they are output from the pipeline outlet 6 to the subsequent product packaging, transportation and other devices. The weight of the food raw materials in the heated section pipeline 4 is the weight of the materials in the heated section when calculating the microwave power; and the residence time of the materials in the pipeline is the time that the food raw materials exist in the heated section pipeline 4.

[0053] Preferably, the pipeline-type microwave heating equipment selected in the present invention can adopt the pipeline-type microwave segmented heating device for livestock, poultry and aquatic food sources disclosed in CN117177399A, such as Figure 1BAs shown in the figure, it includes a magnetron 3, a magnetron power supply 12, a waveguide assembly 31, a cooling device 18, a slot plate 2, a resonant cavity 17, and a fluid flow pipeline 16; the fluid flow pipeline 16 is arranged in the resonant cavity 17, the resonant cavity 17 and the waveguide assembly 31 are separated by the slot plate 2, and the magnetron 3 is connected to the magnetron power supply 12, the cooling device 18, and the waveguide assembly 31; the slot plate 2 is movable, and at least three slots 21 are provided on the slot plate 2, and the distance between adjacent two slots 21 is equal or unequal; the magnetron 3 is connected with a magnetron antenna 45, the magnetron antenna 45 is inserted into the waveguide assembly 31, the microwave output by the magnetron 3 is input into the waveguide assembly 31 through the magnetron antenna 45, and is fed into the resonant cavity 17 through the slots 21 to heat the material in the fluid flow pipeline 16 in the resonant cavity 17. At the same time, by setting the key components in this pipeline-type microwave heating equipment, the microwave leakage of this equipment meets the safety standards of the International Electrotechnical Commission and China regarding the leakage of microwave equipment;

[0054] Optionally, the maximum salt content is set at 3.0% to meet the recommended value limit of daily dietary salt intake for humans;

[0055] Optionally, after the tested minced materials are enema-packed, they are placed in a 45°C water bath environment and heated for 30 minutes to form a gel state;

[0056] Optionally, the minced product in gel state is set as a cylinder with a height of 3 cm and a diameter of 3 cm for gel strength measurement;

[0057] Optionally, the pre-gel product can be transported after being cut according to the requirements of the final product, or can be cut after being steamed and heated until cooked;

[0058] Optionally, the steaming equipment is set according to production requirements, and can be equipment such as a steam box or a steam room;

[0059] Optionally, during the steaming process, the steam temperature ≥ 100°C and the steaming time ≥ 10 minutes.

[0060] In order to better describe the optimization benefits of the method of the present invention for the pipeline-type microwave heating process and ensure good transmission and gel formation of aquatic and livestock raw materials during the pipeline-type microwave heating process, a series of experiments and test studies are carried out, which are described as follows:

[0061] Preparation of livestock, poultry and aquatic raw materials: Select beef, chicken and fish raw materials as livestock, poultry and aquatic raw materials respectively. After undergoing meat collection, crushing and rinsing treatments, place the raw materials in a chopping pan for chopping. During the chopping process, the temperature is set at 4°C, and deionized water and edible salt are added by weight to adjust the water content and salt content to the target values. And set the corresponding chopping speed for chopping for a certain period of time.

[0062] Determination of rheological properties: Use a rheometer to measure the dynamic viscosity under shear of the prepared aquatic and livestock raw materials. Select a 40mm flat plate fixture, set the measurement height of the fixture at 1000um, and set the measurement speed at 0.1 - 100 1 / s. After measuring the viscosity - shear rate curve, use the power - law to analyze the curve. The power - law formula is as follows:

[0063] μ = m·γ n-1

[0064] Where, μ is the viscosity of the food material (Pa·s), m is the fluid consistency index (kg / (m·s)), n is the flow behavior index (1), and γ is the shear rate (1 / s);

[0065] Obtain the fluid consistency index and flow behavior index corresponding to the raw materials.

[0066] Determination of gel strength: Select a casing with a diameter of 30mm, fill the prepared aquatic and livestock raw materials into the casing, and place it in a water bath for heating. Set the temperature of the water bath at 45°C and the heating time at 30min. After heating is completed, cut it into cylinders with a height of 30mm and use a texture analyzer to measure the gel strength. Select the P5 / S probe during the measurement process and set the puncture speed at 1mm / s. After the test is completed, process the data curve, and the gel strength is calculated by the following formula:

[0067] Gel strength (g·cm) = breaking force (g) × breaking distance (cm)

[0068] Process of pre - gel forming by pipeline - type microwave heating: Place the prepared aquatic and livestock raw materials into a storage tank and pump them into the pipeline - type microwave heating system through a variable - frequency pump. The raw material flow rate is set by the variable - frequency pump, and the total microwave output power is set by the heating system. Among them, the length of the heated pipeline in the resonator is 36cm and the pipeline diameter is 1.6cm.

[0069] Measurement of the outlet temperature of pipeline - type microwave heating: After the heating process is stable, insert temperature probes at five - point sampling on the cross - section of the gel cylinder product just flowing out of the outlet to measure the temperature, and take the average temperature as the outlet temperature.

[0070] Steaming and curing process: Place the pre-gel formed product manufactured by pipeline microwave heating on a steaming production line (steam temperature ≥ 100°C) and maintain it for 20 minutes for the curing process.

[0071] Boiling production process: The prepared aquatic and livestock raw materials are made into fish sausages with a diameter of 3 cm by means of an enema machine. And the heating is completed in a boiling line. The temperature is set in two sections. The parameters of the first section are set at 40°C, and the parameters of the second section are set at 90°C. The length of the boiling line is 6 m. By setting the conveyor belt frequency, the first-stage heating pre-forming time of the surimi material is controlled at 30 minutes, and the second-stage heating and curing time is controlled at 20 minutes.

[0072] Example 1

[0073] The present invention also provides the application of the pipeline microwave segmented heating method applicable to livestock and aquatic source foods in processing beef mince raw materials, and specifically offsets the beef mince properties and pipeline microwave heating parameters on the basis of this method for a reasonable comparison with the beneficial effects provided by the present invention.

[0074] After the beef undergoes the steps of meat collection and crushing, place it in a chopping pan. By weight, add deionized water and edible salt to the beef mince, adjust the moisture content to 83% - 86%, and the salt content to 2.5% - 3.0%. And use a chopping speed of 3500 rpm - 4300 rpm in the chopping pan for a chopping duration of 400 s - 600 s to obtain the required beef mince slurry. Through rheological measurement, the flowability index of the beef mince slurry prepared by this method is between -1.39 and -1.08 at 20°C, and the fluid consistency index is between 910 and 1330 (kg / (m·s)). At the same time, after water bath heating at 45°C for 30 minutes, the gel strength of the beef mince slurry is between 330 and 480 (g·cm).

[0075] At the same time, this example provides a method for regulating pipeline microwave heating parameters for the pipeline microwave heating pre-gel forming process of livestock raw materials:

[0076] After the raw material preparation is completed, it is placed in a pump and pumped into a pipeline-type microwave heating equipment. The conveying speed of the minced beef material is set by adjusting the pumping speed to control the residence time of the material in the heated section of the pipeline, and the microwave output power of the pipeline-type microwave heating equipment is adjusted to control the gel effect and the temperature at the pipeline outlet. To meet the requirements of a wider range of heating scenarios, the product of the microwave power and the residence time is used as the basis for parameter adjustment of the pipeline-type microwave heating equipment. Among them, the ratio of the microwave power to the material conveying speed = (microwave output power (W) / weight of the heated material (g)) / residence time (s). During the pre-gel forming process of minced beef by pipeline-type microwave heating, the length of the heated pipeline in the resonator is 36 cm, and the pipeline diameter is 1.6 cm. The product of the microwave power and the residence time of the pipeline-type microwave heating equipment is set at 151.2 - 179.2 J / g, and the outlet temperature of the minced beef material is controlled at 39 - 45 °C.

[0077] In addition, this embodiment provides several control groups that deviate from the method for regulating the food raw material flow, thermal gel performance, and pipeline-type microwave heating parameters in the pre-gel forming process of livestock raw materials by pipeline-type microwave heating provided by the present invention, to illustrate the beneficial effects of the method provided by the present invention.

[0078] As Figure 3 shown, the experimental group is the minced beef pre-gel produced by pipeline-type microwave heating using the method of the present invention. It can maintain a good transmission state during the heating process without clogging, and the minced beef pre-gel can maintain a good forming state.

[0079] In Control Group 1 and Control Group 2, the technical parameters provided by the present invention are deviated in the regulation of food raw material flow and thermal gel performance. Compared with the method provided by the present invention, the chopping speed in Control Group 1 is lower. Compared with the method of the present invention, the chopping time in Control Group 2 is shorter. Since the beef fiber size is larger and it is difficult to break. The low-intensity chopping process makes it difficult for proteins to dissolve, and the incompletely broken fiber particles will hinder the flow. Therefore, a lower chopping intensity will significantly reduce the flow performance of the minced beef, resulting in clogging of the minced beef in Control Group 1 and Control Group 2 during microwave heating.

[0080] Control Group 3 and Control Group 4 adopt the same method for regulating the flow performance and thermal gel performance of food raw materials as the experimental group, and deviate from the method of the present invention in the method for regulating pipeline-type microwave heating parameters. In Control Group 3, the residence time of the material during microwave heating is 8.6 s, and the product of the microwave power and the residence time is 215 J / g. Due to the low material conveying speed, the minced beef is heated in the pipeline for a longer time, resulting in excessive gelation and clogging.

[0081] In the control group 4, the residence time of the material during microwave heating was 4.3 s, and the product of the microwave power and the residence time was 107.5 J / g. Due to the excessively high transmission rate, the outlet temperature was only 36.4 °C, and the minced beef could not gel. Although it could be effectively transported without clogging, the gel forming state could not be maintained.

[0082] Example 2

[0083] The present invention also provides the application of the pipeline-type microwave segmented heating method for livestock, poultry, and aquatic food sources in processing chicken mince raw materials. Specifically, based on this method, the properties of the chicken mince and the pipeline-type microwave heating parameters are offset to make a reasonable comparison with the beneficial effects provided by the present invention.

[0084] After the chicken has undergone the steps of meat collection and crushing, it is placed in a chopping pan. By weight, deionized water and edible salt are added to the chicken mince to adjust the moisture content to 80% - 84% and the salt content to 2.0% - 3.0%. Then, it is placed in the chopping pan and chopped at a chopping speed of 3000 rpm - 3500 rpm for 400 s - 600 s to obtain the required chicken mince slurry. Through rheological measurement, the flow performance index of the chicken mince slurry prepared by this method is between -1.40 and -1.00 at 20 °C, and the fluid consistency index is between 880 and 1270 (kg / (m·s)). At the same time, after water bath heating at 45 °C for 30 min, the gel strength of the chicken mince slurry is between 360 and 520 (g·cm).

[0085] At the same time, this example provides a method for regulating pipeline-type microwave heating parameters for the pre-gel forming process of pipeline-type microwave heating of poultry raw materials:

[0086] After the raw material preparation is completed, it is placed in a pump and pumped into the pipeline-type microwave heating equipment. The conveying speed of the minced beef material is set by adjusting the pumping speed to control the residence time of the material in the heated section of the pipeline, and the microwave output power of the pipeline-type microwave heating equipment is adjusted to control the gel effect and the pipeline outlet temperature. To meet the needs of a wider heating scenario, the product of the microwave power and the residence time is used as the basis for parameter adjustment of the pipeline-type microwave heating equipment. Among them, the ratio of the microwave power to the material conveying speed = (microwave output power (W) / weight of the heated material (g)) / residence time (s). During the pre-gel forming process of pipeline-type microwave heating of chicken mince raw materials, the length of the heated pipeline in the resonator is 36 cm, and the pipeline diameter is 1.6 cm. The product of the microwave power and the residence time of the pipeline-type microwave heating equipment is set between 123.2 and 145.6 J / g, and the outlet temperature of the chicken mince material is controlled between 40 and 48 °C at this time.

[0087] In addition, this embodiment provides several control groups that deviate from the methods for regulating the flow of food raw materials, the thermogel properties, and the parameters of pipeline microwave heating in the process of pre-gel forming of poultry raw material pipeline microwave heating provided by the present invention, in order to illustrate the beneficial effects of the method provided by the present invention.

[0088] As Figure 4 shown, the experimental group is the chicken meat paste pre-gel produced by pipeline microwave heating using the method of the present invention. It can maintain a good transmission state during heating without clogging, and the chicken meat paste pre-gel can maintain a good forming state.

[0089] In the control group 1 and the control group 2, the technical parameters provided by the present invention were deviated in the regulation of the flow of food raw materials and the thermogel properties. Compared with the method provided by the present invention, the chopping time in the control group 1 was longer. Compared with the method of the present invention, the chopping speed in the control group 2 was higher. Since chicken fibers are relatively easy to break, when the chopping intensity is too high, the chicken fibers are broken excessively and the protein is more easily dissolved. Although the overall shear thinning performance of the chicken meat paste is enhanced, the viscosity is reduced, and the fluidity is enhanced, the proteins are more likely to crosslink with each other, and thus gelation is more likely to occur. Therefore, during the pipeline microwave heating process, clogging is more likely to occur, resulting in the abnormal progress of the material transmission process.

[0090] Similarly, in the control group 3 and the control group 4, the method for regulating the pipeline microwave heating parameters deviated from the method of the present invention. Compared with the method of the present invention, the salt content in the control group 3 was only 0.5%. Since animal protein is a salt-soluble protein, the lack of salt ions causes the protein to not be fully dissolved, so the fluidity of the chicken meat paste is poor. And the salt content is low, and the undissolved proteins cannot be fully crosslinked. Although the chicken meat paste can be effectively transmitted in the pipeline, it is difficult to form a good gel state. The salt content in the control group 4 was higher than the technical parameters provided by the method of the present invention, reaching 6%. Although this control group can be transmitted and formed well, the salt content exceeds the standard and does not strictly meet the daily dietary recommended value.

[0091] Example 3

[0092] The present invention also provides the application of the pipeline microwave sectional heating method applicable to livestock, poultry, and aquatic food sources in processing surimi raw materials. The surimi properties and the pipeline microwave heating parameters are deviated on the basis of this method to make a reasonable comparison with the beneficial effects provided by the present invention.

[0093] After the fish meat has undergone the steps of meat extraction, crushing, and rinsing, it is placed in a chopping pan. By weight, deionized water and edible salt are added to the fish mince, and the water content is adjusted to 78% - 82%, and the salt content is adjusted to 2.0% - 3.0%. Then it is placed in the chopping pan and chopped at a chopping speed of 2500 rpm - 3300 rpm for 300 s - 500 s to obtain the required fish mince slurry. Through rheological measurement, the fish mince slurry prepared by this method has a flow behavior index between -1.45 and -0.95 and a fluid consistency index between 850 and 1200 (kg / (m·s)) at 20°C. At the same time, after water bath heating at 45°C for 30 min, the gel strength of the fish mince slurry is between 370 and 510 (g·cm).

[0094] Meanwhile, this embodiment provides a method for regulating the pipeline microwave heating parameters during the pipeline microwave heating pre-gel forming process of aquatic raw materials:

[0095] After the raw material preparation is completed, it is placed in a pump and pumped into the pipeline microwave heating equipment. The conveying speed of the beef mince material is set by adjusting the pumping speed to control the residence time of the material in the heated section of the pipeline, and the microwave output power of the pipeline microwave heating equipment is adjusted to control the gel effect and the temperature at the outlet of the pipeline. To meet the needs of a wider range of heating scenarios, the product of the microwave power and the residence time is used as the basis for parameter adjustment of the pipeline microwave heating equipment. Among them, the ratio of microwave power to material conveying speed = (microwave output power (W) / weight of the heated material (g)) / residence time (s). During the pipeline microwave heating pre-gel forming process of fish mince raw materials, the length of the heated pipeline in the resonator is 36 cm, and the pipeline diameter is 1.6 cm. The product of the microwave power and the residence time of the pipeline microwave heating equipment is set at 140.0 - 168.0 J / g, and the outlet temperature of the fish mince material is controlled at 42 - 49°C at this time.

[0096] In addition, this embodiment provides several control groups that deviate from the methods for regulating the flow and thermal gel properties of food raw materials and the pipeline microwave heating parameters during the pipeline microwave heating pre-gel forming process of aquatic raw materials provided by the present invention to illustrate the beneficial effects of the methods provided by the present invention.

[0097] As Figure 5 shown, the experimental group is the fish mince pre-gel prepared by pipeline microwave heating using the method of the present invention. It can maintain a good transmission state during the heating process without clogging, and the fish mince pre-gel can maintain a good forming state.

[0098] In the regulation of food raw material flow and heat gel properties, Control Group 1 and Control Group 2 deviated from the technical parameters provided by the present invention. Among them, the moisture content of Control Group 1 was 85%, and the surimi raw material showed better shear thinning properties and lower viscosity. The flow behavior index was -1.42, and the consistency index of the fluid was 450 (kg / (m·s)), and no blockage occurred during the heating process. However, due to the too high moisture content, the pre-gel strength of the surimi was insufficient and could not maintain the formed state of the gel.

[0099] The moisture content of Control Group 2 was 75%. Due to the too low moisture content, the surimi protein could not be fully unfolded, the shear thinning property of the material was weak, the viscosity was high, the flow resistance was large, the flow behavior index was -0.87, and the consistency index of the fluid was 1340 (kg / (m·s)). Therefore, blockage occurred during the heating process. Moreover, due to the occurrence of blockage, the surimi could not be effectively conveyed in the pipeline, the heating time was prolonged, and the final measured outlet temperature was 60.9 °C.

[0100] Control Group 3 and Control Group 4 adopted the same method for regulating the flow properties of food raw materials and heat gel properties as the experimental group, and deviated from the method of the present invention in the method of regulating the parameters of in-line microwave heating. Control Group 3 adopted a microwave power of 40 W / g during the microwave heating process, and the product of the microwave power and the residence time was 220 J / g. Due to the too high heating power, the surimi gelled in the pipeline and was quickly blocked, and could not be effectively conveyed.

[0101] Control Group 4 adopted a microwave power of 20 W / g during the microwave heating process, and the product of the microwave power and the residence time was 110 J / g. Due to the too low heating power, the outlet temperature was only 31.7 °C, and the surimi could not complete the gelation process. Although it could be effectively transported without blockage, it could not maintain the formed state of the gel.

[0102] Example 4

[0103] To be able to well describe the pre-gel effect of in-line microwave heating, this example provides an example of the formed state of an in-line microwave heating pre-gel product based on surimi raw materials.

[0104] The pipeline of the in-line microwave heating equipment selected in this example is a hollow polytetrafluoroethylene tube. The length of the heated section of the pipeline is 36 cm, and the diameter of the circular flow channel of the pipeline is 1.6 cm.

[0105] During the pre-gelation process of in-line microwave heating of fish mince, since the fish mince absorbs microwaves and generates heat, it gradually changes from a flowing state to a gel solid state under the action of heat, and gelation occurs. When gelation is insufficient, the fish mince can be normally transported through the pipeline, but it cannot maintain a good forming state after flowing out of the pipeline due to lack of strength. When excessive gelation occurs, the fish mince turns into a solid state with too high strength in the pipeline. At this time, due to the increased flow resistance and the thermal expansion of the fish mince gel, the fish mince gel cannot flow out normally. Only when the strength of the fish mince gel and the flow resistance reach a balance, the fish mince gel can maintain its normal shape when flowing out normally. As Figure 2 shown, all four groups of raw materials used cylindrical microwave heating pipelines for pre-gel preparation. For groups A and B of raw materials, due to lack of gelation during the in-line microwave heating pre-gelation process, the overall strength is low and they cannot maintain a good cylindrical shape. For groups C and D of raw materials, gelation is sufficient and the strength is sufficient during the in-line microwave heating pre-gelation process, and they can maintain a good cylindrical shape. However, the morphology of the pre-gel product that is blocked in the pipeline and cannot flow out normally cannot be captured.

[0106] Example 5

[0107] To clarify the advantages of a method for in-line microwave heating pre-gel forming of aquatic and livestock-derived food provided by the present invention in aspects such as gel strengthening, production capacity improvement, production time reduction, sewage treatment volume reduction, and production cost reduction. In this example, fish sausage is used as the target product, and the in-line microwave heating method provided by the present invention is compared with the conventional boiling production method.

[0108] In this example, fish mince raw materials and microwave processing processes that conform to the methods for food raw material flow, thermal gel performance, and parameter regulation of in-line microwave heating provided by the present invention are used. The moisture content of the fish mince is 80%, and the salt content is 3%. Nine in-line microwave heating devices are set up, and each device is provided with 2 magnetrons, and the maximum power of the magnetrons is 3000W. During the in-line microwave heating process, the total microwave power is set to 70W / g, the residence time of the material is 2.3s, the pipeline diameter is 3cm, and the pipeline length is 36cm. The ripening process is carried out in a steaming room with a steaming process of 10 minutes. The boiling production method uses a two-stage boiling production line, with fish intestines with a diameter of 3cm. The first-stage heating is 40°C for pre-shaping for 30 minutes, and the second stage is 90°C for ripening for 20 minutes.

[0109] 1. Gel strength: As Figure 6 shown, the gel strength of the fish intestines produced by the boiling process reaches 410g·cm after ripening. The gel strength of the fish intestines produced by in-line microwave heating reaches 630g·cm after ripening. Compared with the boiling production mode, the gel strength of the fish intestines produced by the in-line microwave heating mode has increased by 53.7%.

[0110] 2. Production capacity: During the water-boiling production process, a two-shift system is adopted with 20 hours of production per day. The production efficiency is 800 kg / h, and the production capacity is 16 tons per day. During the production process of pipeline microwave heating, a two-shift system is adopted with 20 hours of production per day. The production efficiency is 135 kg / h, and there are 9 pipeline microwave heating devices set up in one production line, with a production capacity of 24.3 tons per day. Compared with the water-boiling production mode, the production capacity of the pipeline microwave heating production mode can be increased by 51.9%.

[0111] 3. Production duration: Taking 16 tons of surimi products as the target, according to the water-boiling production mode, the production time is 20 hours; if the pipeline microwave preheating production mode is adopted, the required production time is about 13.2 hours, which can reduce the production time by 34%.

[0112] 4. Sewage treatment volume: In the water-boiling production mode, water-boiling gel ripening is required, and 2 water-boiling tanks are opened. The water consumption of the 2 water-boiling tanks is 406 kg. During the production of 16 tons of products, the water is changed 17 times, and the sewage treatment volume of the water-boiling tanks during the production process is 6.9 tons. In the pipeline microwave heating production mode, when producing 16 tons of products, only 6 pipeline microwave heating devices need to be opened. Each device needs to use cold water for cooling, with a consumption of 0.15 tons, and the sewage treatment volume during the production process is 0.9 tons. Compared with the water-boiling production mode, the sewage treatment volume of the pipeline microwave heating production mode is reduced by 87%.

[0113] 5. Production cost: As Figure 7 and Figure 8 shown, in the case of working 20 hours per day and producing 16 tons of surimi products, cost calculations are carried out for various aspects of the water-boiling production mode and the pipeline microwave heating mode.

[0114] (1) Water fee: Calculated at a sewage treatment fee of 4.08 yuan per ton, the sewage treatment volume of the water-boiling production mode is 6.9 tons, and the cost is 28.152 yuan; the sewage treatment volume of the pipeline microwave heating production mode is 0.9 tons, and the cost is 3.672 yuan.

[0115] (2) The electricity cost is 0.71 yuan / kWh. In the water-boiling production mode, when the forming process starts 2 sausage stuffers (with a power of 2.2 kW) and 2 water-boiling tanks (with powers of 1.1 kW for the large one, 0.75 kW for the small one, and 1.1 kW for the lifting equipment), the daily power consumption is (2.2 kW × 2 + 1.1 kW + 0.75 kW + 1.1 kW) × 20 h = 147 kWh, and the electricity cost is 147 kWh × 0.71 yuan / kWh = 104.4 yuan. In the pipeline microwave heating production mode, when forming, 6 pipeline microwave pre-gelation devices (with a power of 3 kW) and 3 pumps (with a power of 1.5 kW) need to be started, along with the steaming room (with a power of 11.28 kW). The daily power consumption is (3 kW × 6 + 1.5 kW × 3 + 11.28 kW) × 20 h = 675.6 kWh, and the electricity cost is 675.6 kWh × 0.71 yuan / kWh = 479.7 yuan.

[0116] (3) Natural gas. In the water-boiling production mode, natural gas is used for the heating and ripening of the water-boiled gel. The natural gas cost in the cost per 100 pieces of surimi products is 214 yuan, and 214 yuan × 16 = 3424 yuan. The natural gas cost for producing 16 tons of surimi products in the water-boiling production mode is 3424 yuan. The pipeline microwave heating production mode does not consume natural gas.

[0117] (4) Steam cost. In the pipeline microwave heating production mode, the steaming room is used for heating and ripening. The steam cost in the cost per 100 pieces of surimi products is 42.56 yuan, and 42.56 yuan × 16 = 681 yuan. The steam cost used is 681 yuan.

[0118] (5) Labor cost is 250 yuan per person per day. In the water-boiling production mode, there are 15 people in each shift and 30 people in two shifts, with a cost of 7500 yuan. In the pipeline microwave heating production mode, there are 7 people in each shift and 14 people in two shifts, with a cost of 3500 yuan.

[0119] Therefore, the total production cost for producing 16 tons of surimi products in 20 h in the water-boiling production mode is 11056.6 yuan; the total production cost for producing 16 tons of surimi products in 20 h in the pipeline microwave heating mode is 4664.4 yuan. Compared with the water-boiling production mode, the pipeline microwave heating production mode can reduce the production cost by 57.8% during the forming process.

[0120] Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various modifications and decorations without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention should be defined by the claims.

Claims

1. A pipeline microwave sectional heating method applicable to livestock, poultry, and aquatic food sources, including processes of raw material pretreatment, heating, steaming and ripening, and cooling carried out in sequence, characterized in that, The raw material pretreatment includes raw material thawing, slicing, crushing, and chopping. During the chopping process, the flow of food raw materials and the regulation of thermal gel properties are carried out, and during the steaming and ripening process, the steaming heating parameters are regulated; The heating includes pumping the pretreated raw materials into the heating pipeline of the pipeline-type microwave heating equipment through a transmission device for microwave heating treatment. During the microwave heating treatment process, the pipeline-type microwave heating parameters are regulated to obtain a pre-gel product; The regulation of the pipeline-type microwave heating parameters is to control the heating process of food raw materials in the pipeline-type microwave heating device by adjusting the microwave output power and the raw material transmission rate; among them, the microwave output power is set as the ratio of the microwave source output power to the weight of the material in the heated section, that is, microwave output power (W / g) = microwave source power (W) / weight of the heated material in the resonator pipeline (g); the product of the microwave power and the residence time is set to represent the parameter setting of the pipeline-type microwave heating equipment to meet the needs of a wider range of heating scenarios; the product of the microwave power and the residence time = (microwave output power (W / g) × residence time (s)), and the unit of the microwave power and the residence time is J / g, that is, the microwave energy value absorbed by the unit food raw material in the microwave heating cavity.

2. The pipeline type microwave sectional heating method applicable to livestock, poultry and aquatic food according to claim 1, characterized in that The raw material is a minced product; the regulation of the flow and thermal gel properties of the food raw material includes adjusting the key processes of raw material production to adjust the raw material flow performance index, fluid consistency index, and gel strength at a specific temperature point to the target range; the gel strength at the specific temperature point is the gel strength of the minced product measured at 45°C, and the specific temperature point is determined based on the traditional two-stage heating process of the minced product.

3. The pipeline-type microwave sectional heating method applicable to livestock, poultry, and aquatic food as claimed in claim 2, wherein The key production processes include adjusting the moisture content, salt content, chopping speed, and chopping time. The moisture content is the final moisture content of the raw material after preparation, the salt content is the edible salt content added to the raw material during preparation, the chopping speed is the chopping speed maintained by the chopping pot during the preparation of the raw material, and the chopping time is the time maintained by the chopping pot at a specific chopping speed during the preparation of the raw material.

4. The pipeline type microwave sectional heating method applicable to livestock, poultry, and aquatic food according to claim 3, characterized in that, The raw material flow performance index and the fluid consistency index are both measured using a dynamic rheometer at a temperature of 20°C and fitted using the power-law equation, and the power-law equation is: μ = m·γ n·1 where, "μ" is the viscosity of the food material (Pa·s), where, "m" is the fluid consistency index (kg / (m·s)), "n" is the raw material flow performance index, and "γ" is the shear rate (1 / s); The minced material for testing the gel strength at the specific temperature point is heated in a 45°C water bath environment for 30 minutes to form a gel state. The minced product in the gel state is set as a cylinder with a height of 3 cm and a diameter of 3 cm for gel strength measurement.

5. Use of the pipeline type microwave sectional heating method according to claim 4 for processing beef mince raw materials, which is applicable to livestock, poultry, and aquatic food, characterized in that, During the pretreatment of the minced beef raw material, deionized water and edible salt are added. By weight, deionized water and edible salt are added to the minced beef raw material, the moisture content is adjusted to 83% - 86%, the salt content is adjusted to 2.5% - 3.0%, and it is placed in a chopping pan and chopped at a chopping speed of 3500 rpm - 4300 rpm for a duration of 400 s - 600 s.

6. The application according to claim 5, wherein Adjust the raw material flowability index, fluid consistency index, and gel strength at a specific temperature point to the target range; set the target range of the raw material flowability index to -1.39 to -1.08, and the target range of the fluid consistency index to 910 - 1330 (kg / (m·s)); after water bath heating at 45°C for 30 min, the gel strength of the minced beef raw material is between 330 - 480 (g·cm); the product of the microwave power and residence time of the pipeline microwave heating equipment is set at 151.2 - 179.2 J / g, and the outlet temperature of the minced beef raw material is controlled at 39 - 45°C.

7. Use of the pipeline type microwave sectional heating method for livestock, poultry and aquatic food sources according to claim 4 in processing chicken mince raw materials, characterized in that, During the pretreatment of the minced chicken raw material, deionized water and edible salt are added. By weight, deionized water and edible salt are added to the minced chicken raw material, the moisture content is adjusted to 80% - 84%, the salt content is adjusted to 2.0% - 3.0%, and it is placed in a chopping pan and chopped at a chopping speed of 3000 rpm - 3500 rpm for a duration of 400 s - 600 s.

8. The application according to claim 7, characterized in that, Adjust the raw material flowability index, fluid consistency index, and gel strength at a specific temperature point to the target range; set the target range of the raw material flowability index to -1.40 to -1.00, and the target range of the fluid consistency index to 880 - 1270 (kg / (m·s)); after water bath heating at 45°C for 30 min, the gel strength of the minced chicken raw material is between 360 - 520 (g·cm); the product of the microwave power and residence time of the pipeline microwave heating equipment is set at 123.2 - 145.6 J / g, and the outlet temperature of the minced chicken raw material is controlled at 40 - 48°C.

9. Use of the pipeline-type microwave sectional heating method according to claim 4 for processing surimi raw materials, which is applicable to food pipelines of livestock, poultry and aquatic products, characterized in that, During the pretreatment of the minced fish raw material, deionized water and edible salt are added. By weight, deionized water and edible salt are added to the minced fish raw material, the moisture content is adjusted to 78% - 82%, the salt content is adjusted to 2.0% - 3.0%, and it is placed in a chopping pan and chopped at a chopping speed of 2500 rpm - 3300 rpm for a duration of 300 s - 500 s.

10. The application according to claim 9, wherein Adjust the raw material flowability index, fluid consistency index, and gel strength at a specific temperature point to the target range; set the target range of the raw material flowability index to -1.45 to -0.95, and the target range of the fluid consistency index to 850 - 1200 (kg / (m·s)); after water bath heating at 45°C for 30 min, the gel strength of the minced fish raw material is between 370 - 510 (g·cm); the product of the microwave power and residence time of the pipeline microwave heating equipment is set at 140.0 - 168.0 J / g, and the outlet temperature of the minced fish raw material is controlled at 42 - 49°C.

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