Processing method for reducing peroxide value in meat product

Abstract

The invention provides a processing method for reducing the peroxide value of meat products, and belongs to the field of meat product processing methods.The processing method for reducing the peroxide value of the meat products comprises the steps that cleaning box environment control is conducted, specifically, a cooling device is started in a cleaning box in advance, and cold air drying assistance is conducted; cutting equipment integrated design: embedding a meat cutting device into a low-temperature environment of a cleaning box, carrying out sterilization treatment on a cutter and the surface of the equipment in advance, vacuum tumbling and pickling: putting salt, spices, composite phosphate and other pickling ingredients into vacuum tumbling equipment through a metering system according to a preset formula, after meat blocks are put into the machine, rapidly starting a vacuum pump arranged on the tumbling machine, and carrying out vacuum tumbling and pickling; and low-temperature air-drying: transferring the pickled meat blocks to a low-temperature air-drying room, and carrying out cold-chain distribution system: adopting food-grade vacuum packaging bags, vacuumizing and sealing to ensure the sealing integrity. The risk of meat oxidation is reduced, and the peroxide value in the meat product can be reduced.

Description

Technical Field

[0001] The present application relates to the field of meat product processing methods, and in particular to a processing method for reducing the peroxide value in meat products. Background Art

[0002] The peroxide value in meat products is an important indicator to measure the degree of oxidative rancidity of fats and oils, reflecting the content of hydrogen peroxides in fats and oils. In meat products, fat oxidation will lead to an increase in the peroxide value, which not only affects the flavor, color and nutritional value of the product, but may also produce harmful substances, threatening food safety.

[0003] Many meat products are marinated to reduce the peroxide value in the meat products, and it can also make the meat products more flavorful. However, the meat products need to be washed before marinating. Since meat products have certain oil stains, warm water is usually used for washing. However, warm water will increase the temperature of the meat products, which will increase the risk of meat oxidation, which is not conducive to reducing the peroxide value in the meat products. Summary of the Invention

[0004] The present application aims to solve at least one of the technical problems existing in the prior art. To this end, the present application proposes a processing device for reducing the peroxide value in meat products, which can simultaneously clean the meat products using cold water high-pressure rinsing. During the cleaning process of the meat products, the temperature of the working environment and the temperature of the meat products during the cleaning process are reduced, thereby reducing the risk of meat oxidation and facilitating the reduction of the peroxide value in the meat products.

[0005] According to an embodiment of the present application, a processing method for reducing the peroxide value in a meat product comprises the following steps: Step 1: Control the environment in the cleaning box: Start the cooling device in the cleaning box in advance to cool the softened water temperature. At the same time, maintain the ambient temperature in the box to inhibit the growth of microorganisms. Turn on the high-pressure water gun and use low-temperature softened water to high-pressure rinse the surface of the meat. Control the water pressure to ensure that impurities are removed while preventing damage to the meat fibers. Step 2: Cold air drying assistance: After rinsing is completed, immediately turn on the cold air system in the cleaning box. At this time, the temperature and humidity of the cold air must be controlled, and it must be blown continuously on the surface of the meat to quickly reduce the surface moisture content and maintain a low temperature environment; Step 3: Integrated design of cutting equipment: The meat cutting device is embedded in the low-temperature environment of the cleaning box. The knives and equipment surfaces are sterilized in advance. The meat is cut into blocks, strips, or slices according to process requirements. The equipment's built-in cooling system maintains the knife's low temperature to reduce the impact of cutting heat on meat quality. The cut meat is quickly collected to avoid prolonged exposure to room temperature. Step 4: Vacuum tumbling and marinating: salt, spices, compound phosphate and other marinating ingredients are put into the vacuum tumbling equipment through the metering system according to the preset formula; Step 5: After the meat is put into the machine, the vacuum pump of the tumbler is quickly turned on to create a negative pressure environment inside the tumbler. The tumbler speed is set and the intermittent tumbler mode is used. The total tumbler time is adjusted according to the type of meat. During the tumbler process, the temperature of the cavity is maintained by the jacket cooling system to prevent frictional heat generation that may cause microbial growth or meat deterioration. Step 6: Low-temperature drying: Transfer the marinated meat to a low-temperature drying room and hang it on a stainless steel rack. Keep the spacing to control the ventilation rate. The drying time is controlled within 12-24 hours according to the thickness of the meat. Step 7. Cold chain distribution system: Use food-grade vacuum packaging bags, evacuate and seal to ensure the integrity of the seal, use refrigerated trucks or insulated boxes, and build in ice packs or refrigerants to maintain the core temperature of the product at 5-10°C.

[0006] In addition, a processing device for reducing the peroxide value in meat products according to an embodiment of the present application also has the following additional technical features: According to the present application, the softened water in step 1 refers to natural water containing a small amount of soluble magnesium salts and calcium salts, and the softened water temperature is reduced to 5-10°C while maintaining the ambient temperature in the box ≤15°C.

[0007] According to the present application, the temperature and humidity of the cold air in step 2 are controlled such that the wind speed is controlled at 1-2 m / s and the temperature is controlled at ≤10°C.

[0008] According to the present application, the total tumbling time in step five is adjusted according to the type of meat, with poultry meat being 20-30 minutes and livestock meat being 30-45 minutes.

[0009] According to the present application, in the step 6, the internal temperature of the low-temperature drying room is controlled at 10-15°C and the humidity is controlled at 60%-70%.

[0010] Currently, many meat curing and kneading devices are only equipped with a vacuum device, but no cooling drum structure. Especially in the hot summer, when the meat is kneaded and cured, the temperature inside the drum is high, which undoubtedly increases the risk of meat oxidation. According to the present application, a processing device for reducing the peroxide value in meat products is characterized in that it is applied to the above-mentioned processing method for reducing the peroxide value in meat products, comprising: a vacuum tumbler; The refrigeration component comprises a cooling barrel, an evaporator and an air-conditioning main unit, a first rotating frame is provided on one side of the vacuum tumbler, a first telescopic frame is provided on one side of the first rotating frame, a second rotating frame is provided at the telescopic end of the first telescopic frame, one side of the rotating end of the second rotating frame is rotatably connected to a sealing barrel cover, and the other side of the rotating end of the second rotating frame is fixedly connected to a loading barrel, the cooling barrel is arranged outside the rotating end of the vacuum tumbler, and the cooling barrel is rotatably connected to the outer wall of the rotating end of the vacuum tumbler, the evaporator is arranged inside the cooling barrel, cooling water is provided inside the cooling barrel, an expansion valve is provided on one side of the evaporator, the evaporator is communicated with the air-conditioning main unit, ice cubes are placed inside the loading barrel, the first telescopic frame is driven to rotate by the first rotating frame, the first telescopic frame drives the second rotating frame to rotate, and the second rotating frame drives the loading barrel to rotate to dump the ice cubes into the cooling barrel, and the sealing barrel cover can be sealed on one side of the rotating end of the vacuum tumbler; When in use, ice cubes are first placed inside the feeding bucket, and the rotating end of the first rotating frame drives the rotation of the first telescopic frame, and the telescopic end of the first telescopic frame drives the movement of the second rotating frame, so that the second rotating frame and the feeding bucket are rotated and lifted. After the feeding bucket is lifted above the cooling bucket, the rotating end of the second rotating frame drives the feeding bucket to flip, and the ice cubes inside the feeding bucket are poured into the cooling bucket, and cooling water is injected into the cooling bucket. Due to the addition of ice cubes, the water inside the cooling bucket can be quickly cooled. At the same time, the air conditioner host is started to refrigerate the evaporator. The evaporator transfers the low temperature to the water inside the cooling bucket and takes away the heat of the water inside the cooling bucket to maintain the low temperature of the cooling bucket. The cooling bucket transfers the low temperature to the rotating end of the vacuum tumbling machine, so that the temperature inside the vacuum tumbling machine is in a low temperature state. Therefore, when the rotating end of the vacuum tumbling machine implements the tumbling operation on the meat product, it still maintains a low temperature environment, which reduces the risk of meat oxidation and is beneficial to reducing the peroxide value in the meat product.

[0011] According to the present application, a feed port is provided on the upper portion of the cooling barrel, a sealing plate is hinged on the upper portion of the feed port, and the sealing plate is provided with a first telescopic member.

[0012] According to the present application, the first rotating frame includes a first motor, a transmission gear set and a first frame body. The first motor is fixedly connected to the vacuum tumbling machine, one side of the transmission gear set is fixedly connected to the output end of the first motor, the other side of the transmission gear set is fixedly connected to the first frame body, and the first telescopic frame is fixedly connected to one side of the first frame body.

[0013] According to the present application, the first telescopic frame includes a second frame body, a third frame body and a second telescopic member. The third frame body is fixedly connected to the first frame body, one side of the second frame body is slidingly connected to the inside of the third frame body, the end of the second telescopic member is fixedly connected to the third frame body, the output end of the second telescopic member is fixedly connected to the other side of the second frame body, and the second rotating frame is rotatably connected to the second frame body.

[0014] According to the present application, the second rotating frame includes a second motor and a fourth frame, the second motor is rotatably connected to the second frame, the second motor is fixedly connected to the second frame, the output end of the second motor is fixedly connected to one side of the fourth frame, the sealing barrel cover is rotatably connected to one side of the fourth frame, and the loading barrel is fixedly connected to the other side of the fourth frame.

[0015] After meat products are tumbled in the tumbling equipment, a large amount of auxiliary materials and oil stains often remain inside the equipment, so it needs to be cleaned. However, the mechanized cleaning level of the commonly used tumbling equipment is low, resulting in a long and labor-intensive cleaning process. This not only wastes time and reduces cleaning efficiency, but also indirectly affects the overall efficiency of the tumbling operation. According to the present application, it also includes a cleaning assembly, which includes a linear slide, a second telescopic frame, a cross bar, a nozzle, a water pump and a lifting brush, the linear slide is arranged on one side of the vacuum tumbler, one side of the sliding end of the linear slide is fixedly connected to the second telescopic frame, one side of the cross bar is fixedly connected to one side of the telescopic end of the second telescopic frame, the nozzle is fixedly connected to the upper part of the cross bar, the water pump is fixedly connected to the vacuum tumbler, the output end of the water pump is communicated with the nozzle, the lifting brush is arranged at the bottom of the cross bar, and the cross bar and the lifting brush can both be moved to the inside of the rotating end of the vacuum tumbler; When the tumbling operation is completed, the sealed barrel cover is opened, and the meat inside the vacuum tumbling machine is poured out first, and then the sliding end of the linear slide rail drives the movement of the second telescopic frame. When the second telescopic frame and the cross bar move to a position where they can move laterally, the telescopic end of the second telescopic frame drives the movement of the cross frame, and moves the cross frame to the side of the vacuum tumbling machine feed port. At this time, the sliding end of the linear slide rail resets and moves, driving the movement of the second telescopic frame and the cross frame, and inserting the cross frame into the rotating end of the vacuum tumbling machine. Then the lifting end of the lifting brush descends, and the bottom of the practical lifting frame is implemented The bottom of the inner side of the rotating end of the vacuum tumbler is cleaned and brushed, and the practical nozzle is used to flush the cleaning water to the upper inner side of the rotating end of the vacuum tumbler. The rotating end of the vacuum tumbler is rotated to implement a full range of cleaning of the inside of the rotating end of the vacuum tumbler. After cleaning, the rotating end of the vacuum tumbler will discharge the cleaning water to complete the cleaning. During the entire use process, mechanized cleaning of the inside of the rotating end of the vacuum tumbler is realized, which can quickly and conveniently implement cleaning operations, save time and energy, improve cleaning efficiency, and ultimately improve tumbling efficiency.

[0016] According to the present application, the linear slide rail includes a support frame, a third motor, a lead screw and a slide bar. The support frame is fixedly connected to one side of the vacuum tumbling machine, the third motor is fixedly connected to one side of the upper part of the support frame, the output end of the third motor is fixedly connected to one end of the lead screw, the lead screw is rotatably connected to the support frame, the lead screw is threadedly connected to one side of the slide bar, the slide bar is slidably connected to the support frame, and the other side of the slide bar is fixedly connected to the second telescopic frame.

[0017] According to the present application, the second telescopic frame includes a fifth frame, a sixth frame and a third telescopic member. The sixth frame is fixedly connected to one side of the slide bar, one side of the fifth frame is slidably connected to the inside of the sixth frame, one end of the cross bar is fixedly connected to the fifth frame, the end of the third telescopic member is fixedly connected to the sixth frame, and the output end of the third telescopic member is fixedly connected to the fifth frame.

[0018] According to the present application, the lifting brush includes a folding frame and a brush, the upper part of the folding frame is arranged at the bottom of the cross bar, and the bottom of the folding frame is arranged at the upper part of the brush.

[0019] After tumbling, the meat products need to be removed from the equipment, requiring a receiving box. However, most receiving boxes are simple containers that lack effective air isolation. This results in the tumbled meat products being easily exposed to air and undergoing oxidation reactions, which can increase the peroxide value of the meat products. According to the present application, it also includes a material receiving assembly, which includes a nitrogen generator, a robotic arm, an inflation plug, a mobile box and a box cover. The nitrogen generator is connected to the inflation plug, and the inflation plug is inserted into one side of the mobile box. The mobile box and the box cover are connected by a buckle, and the mobile box and the box cover are sealed. The robotic arm is arranged on one side of the nitrogen generator, and the operating end of the robotic arm is fixedly connected to the inflation plug.

[0020] The first step is to move a mobile box to the bottom of the discharge end of the vacuum tumbling machine, and guide the kneaded meat products from the inside of the vacuum tumbling machine to the inside of the mobile box. When a mobile box is full, move the mobile box to the side close to the robotic arm. At this time, quickly seal the box cover on the upper part of the mobile box, and the operating end of the robotic arm drives the movement of the inflation plug, insert the inflation plug on one side of the mobile box, and the output end of the nitrogen generator injects nitrogen into the mobile box. Continuous injection of nitrogen will discharge the oxygen inside the mobile box, effectively reducing the contact between meat products and oxygen, reducing the oxidation reaction of meat products, and reducing the peroxide value inside the meat products.

[0021] According to the present application, an air intake head is provided on one side of the mobile box, the air intake head is provided with a first one-way valve, and the inflation plug is inserted into the inside of one side of the air intake head.

[0022] According to the present application, an exhaust pipe is provided on the upper portion of the box cover, and the exhaust pipe is provided with a second one-way valve.

[0023] According to an embodiment of the present application, a processing method for reducing the peroxide value in meat products has the beneficial effect that, when in use, a cooling device is started in advance to cool the temperature inside the washing box, and the temperature of the softened water is lowered. The meat products are placed inside the washing box, and a high-pressure water gun is used to rinse the meat products in a low-temperature environment to inhibit the reproduction of microorganisms and reduce the risk of oxidation of the meat products during the washing process. After washing, the cold air system is still used to blow the meat products dry. Therefore, during the process of watering and drying the meat, the environment is still at a low temperature, which reduces the risk of meat oxidation and is beneficial to reducing the peroxide value in the meat products. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the technical solutions of the implementation methods of the present application, the following is a brief introduction to the drawings required for use in the implementation methods. It should be understood that the following drawings only show certain embodiments of the present application and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without paying any creative work.

[0025] Figure 1 This is a schematic diagram of a processing method for reducing the peroxide value in meat products provided by an embodiment of the present application; Figure 2 A schematic diagram of a portion of the structure of a processing device for reducing the peroxide value in meat products provided in an embodiment of the present application; Figure 3 A partial structural diagram of a vacuum tumbling machine is provided for an embodiment of the present application; Figure 4 A partial structural diagram of a cooling barrel, an evaporator, and an air-conditioning main unit is provided for the embodiment of the present application; Figure 5 A partial structural diagram of a first rotating frame, a first telescopic frame, and a second rotating frame is provided for an embodiment of the present application; Figure 6 A partial structural diagram of a second rotating frame is provided for an embodiment of the present application; Figure 7 A partial structural schematic diagram of a cleaning assembly is provided for an embodiment of the present application; Figure 8 A partial structural diagram of a lifting brush is provided for an embodiment of the present application; Figure 9 A partial structural schematic diagram of the material splicing assembly is provided for an embodiment of the present application.

[0026] In the figure: 100-vacuum tumbler; 110-first rotating frame; 111-first motor; 112-transmission gear set; 113-first frame; 120-first telescopic frame; 121-second frame; 122-third frame; 123-second telescopic member; 130-second rotating frame; 131-sealing barrel cover; 132-loading barrel; 134-second motor; 135-fourth frame; 200-refrigeration component; 210-cooling barrel; 211-feeding port; 212-sealing plate; 213-first telescopic member; 220-evaporator; 230-air conditioner host; 300-cleaning component; 31 0-linear slide rail; 311-support frame; 312-third motor; 313-lead screw; 314-slide bar; 320-second telescopic frame; 321-fifth frame; 322-sixth frame; 323-third telescopic member; 330-cross bar; 340-sprinkler; 350-water pump; 360-lifting brush; 362-folding frame; 363-brush; 400-material receiving assembly; 410-nitrogen generator; 420-robotic arm; 430-inflating plug; 440-movable box; 441-inlet head; 442-first one-way valve; 450-box cover; 451-exhaust pipe; 452-second one-way valve. DETAILED DESCRIPTION

[0027] To make the purpose, technical solutions, and advantages of the embodiments of this application more clear, the technical solutions in the embodiments of this application will be clearly and completely described below in conjunction with the drawings in the embodiments of this application. Obviously, the described embodiments are part of the embodiments of this application, not all of the embodiments. Based on the embodiments of this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0028] A processing device for reducing the peroxide value in meat products according to an embodiment of the present application will be described below with reference to the accompanying drawings.

[0029] like Figure 1 As shown, a processing method for reducing the peroxide value in meat products according to an embodiment of the present application includes the following steps: Step 1: Control the environment in the cleaning box: Start the cooling device in the cleaning box in advance to cool the softened water temperature. At the same time, maintain the ambient temperature in the box to inhibit the growth of microorganisms. Turn on the high-pressure water gun and use low-temperature softened water to high-pressure rinse the surface of the meat. Control the water pressure to ensure that impurities are removed while preventing damage to the meat fibers. Step 2: Cold air drying assistance: After rinsing is completed, immediately turn on the cold air system in the cleaning box. At this time, the temperature and humidity of the cold air must be controlled, and it must be blown continuously on the surface of the meat to quickly reduce the surface moisture content and maintain a low temperature environment; Step 3: Integrated design of cutting equipment: The meat cutting device is embedded in the low-temperature environment of the cleaning box. The knives and equipment surfaces are sterilized in advance. The meat is cut into blocks, strips, or slices according to process requirements. The equipment's built-in cooling system maintains the knife's low temperature to reduce the impact of cutting heat on meat quality. The cut meat is quickly collected to avoid prolonged exposure to room temperature. Step 4: Vacuum tumbling and marinating: salt, spices, compound phosphate and other marinating ingredients are put into the vacuum tumbling equipment through the metering system according to the preset formula; Step 5: After the meat is put into the machine, the vacuum pump of the tumbler is quickly turned on to create a negative pressure environment inside the tumbler. The tumbler speed is set and the intermittent tumbler mode is used. The total tumbler time is adjusted according to the type of meat. During the tumbler process, the temperature of the cavity is maintained by the jacket cooling system to prevent frictional heat generation that may cause microbial growth or meat deterioration. Step 6: Low-temperature drying: Transfer the marinated meat to a low-temperature drying room and hang it on a stainless steel rack. Keep the spacing to control the ventilation rate. The drying time is controlled within 12-24 hours according to the thickness of the meat. Step 7. Cold chain distribution system: Use food-grade vacuum packaging bags, evacuate and seal to ensure the integrity of the seal, use refrigerated trucks or insulated boxes, and build in ice packs or refrigerants to maintain the core temperature of the product at 5-10°C.

[0030] In addition, a processing method for reducing the peroxide value in meat products according to an embodiment of the present application also has the following additional technical features: According to this application, the softened water in step 1 refers to natural water containing a small amount of soluble magnesium salts and calcium salts, and the softened water temperature is reduced to 5-10°C while maintaining the ambient temperature in the box ≤15°C.

[0031] According to this application, the temperature and humidity of the cold air in step 2 are controlled by controlling the wind speed at 1-2m / s and the temperature at ≤10℃.

[0032] According to this application, the total tumbling time in step five is adjusted according to the type of meat, with poultry meat being 20-30 minutes and livestock meat being 30-45 minutes.

[0033] According to the present application, in step six, the internal temperature of the low-temperature drying room is controlled at 10-15°C and the humidity is controlled at 60%-70%.

[0034] Currently, many meat-curing tumbling and kneading devices are only equipped with vacuum devices, but no cooling tumbling and kneading barrel structure. Especially in the hot summer, when the meat is tumbled and cured, the temperature inside the tumbling and kneading barrel is high, which undoubtedly increases the risk of meat oxidation.

[0035] According to this application, if Figure 2-Figure 7 As shown, a processing device for reducing the peroxide value in meat products is characterized in that it is applied to the above-mentioned processing method for reducing the peroxide value in meat products, and also includes a processing device for reducing the peroxide value in meat products, including: a vacuum tumbling machine 100 and a refrigeration component 200, the refrigeration component 200 includes a cooling barrel 210, an evaporator 220 and an air-conditioning host 230, a first rotating frame 110 is provided on one side of the vacuum tumbling machine 100, a first telescopic frame 120 is provided on one side of the first rotating frame 110, a second rotating frame 130 is provided at the telescopic end of the first telescopic frame 120, one side of the rotating end of the second rotating frame 130 is rotatably connected to a sealing barrel cover 131, and the other side of the rotating end of the second rotating frame 130 is fixedly connected to a feeding Bucket 132, the cooling barrel 210 is arranged outside the rotating end of the vacuum tumbling machine 100, and the cooling barrel 210 is rotatably connected to the outer wall of the rotating end of the vacuum tumbling machine 100, the evaporator 220 is arranged inside the cooling barrel 210, and cooling water is provided inside the cooling barrel 210. An expansion valve is provided on one side of the evaporator 220. The evaporator 220 is connected to the air-conditioning host 230. The ice cubes are placed inside the loading barrel 132, and the first telescopic frame 120 is driven to rotate by the first rotating frame 110. The first telescopic frame 120 drives the second rotating frame 130 to rotate. The second rotating frame 130 drives the loading barrel 132 to rotate and pour the ice cubes into the cooling barrel 210. The sealing barrel cover 131 can be sealed on one side of the rotating end of the vacuum tumbling machine 100.

[0036] In the actual operation process, the specific process is as follows: first, the ice cubes are placed in the feeding bucket 132, and then the rotating end of the first rotating frame 110 drives the first telescopic frame 120 to rotate, and the telescopic end of the first telescopic frame 120 drives the second rotating frame 130 to move. Through this series of actions, the second rotating frame 130 and the feeding bucket can be rotated and lifted. When the feeding bucket is lifted above the cooling bucket 210, the rotating end of the second rotating frame 130 drives the feeding bucket to flip, so that the ice cubes in the feeding bucket are smoothly dumped into the cooling bucket 210. Then, cooling water is injected into the cooling bucket 210. Due to the addition of ice cubes, the The water temperature in the cooling barrel 210, at the same time, starts the air-conditioning host 230 to perform refrigeration operation on the evaporator 220, and the evaporator 220 transfers the low temperature to the water in the cooling barrel 210, and takes away the heat in the water, so that the cooling barrel 210 continues to maintain a low temperature state, and the cooling barrel 210 then transfers the low temperature to the rotating end of the vacuum tumbling machine 100, ensuring that the rotating part of the vacuum tumbling machine 100 maintains a low temperature environment. In this way, when the rotating end of the vacuum tumbling machine 100 tumbles the meat product, it is always under low temperature conditions, which effectively reduces the risk of meat oxidation and has a positive effect on reducing the peroxide value in meat products.

[0037] According to this application, if Figure 4 As shown, a feed port 211 is provided on the upper portion of the cooling barrel 210 , a sealing plate 212 is hinged on the upper portion of the feed port 211 , and a first telescopic member 213 is provided on the sealing plate 212 .

[0038] According to this application, if Figure 5 As shown, the first rotating frame 110 includes a first motor 111, a transmission gear set 112 and a first frame body 113. The first motor 111 is fixedly connected to the vacuum tumbling machine 100. One side of the transmission gear set 112 is fixedly connected to the output end of the first motor 111, and the other side of the transmission gear set 112 is fixedly connected to the first frame body 113. The first telescopic frame 120 is fixedly connected to one side of the first frame body 113.

[0039] According to this application, if Figure 5 As shown, the first telescopic frame 120 includes a second frame body 121, a third frame body 122 and a second telescopic member 123. The third frame body 122 is fixedly connected to the first frame body 113, one side of the second frame body 121 is slidingly connected to the inside of the third frame body 122, the end of the second telescopic member 123 is fixedly connected to the third frame body 122, the output end of the second telescopic member 123 is fixedly connected to the other side of the second frame body 121, and the second rotating frame 130 is rotatably connected to the second frame body 121.

[0040] According to this application, if Figure 6As shown, the second rotating frame 130 includes a second motor 134 and a fourth frame 135. The second motor 134 is rotatably connected to the second frame 121, the second motor 134 is fixedly connected to the second frame 121, the output end of the second motor 134 is fixedly connected to one side of the fourth frame 135, the sealing barrel cover 131 is rotatably connected to one side of the fourth frame 135, and the loading barrel 132 is fixedly connected to the other side of the fourth frame 135.

[0041] After meat products are tumbled in the tumbling equipment, a large amount of auxiliary materials and oil stains often remain inside the equipment, so it needs to be cleaned. However, the mechanized cleaning level of the commonly used tumbling equipment is low, resulting in a long and labor-intensive cleaning process. This not only wastes time and reduces cleaning efficiency, but also indirectly affects the overall efficiency of the tumbling operation.

[0042] According to this application, if Figure 7 and Figure 8 As shown, it also includes a cleaning component 300, which includes a linear slide 310, a second telescopic frame 320, a cross bar 330, a nozzle 340, a water pump 350 and a lifting brush 360. The linear slide 310 is arranged on one side of the vacuum tumbling machine 100, and one side of the sliding end of the linear slide 310 is fixedly connected to the second telescopic frame 320, and one side of the cross bar 330 is fixedly connected to the telescopic end of the second telescopic frame 320. The nozzle 340 is fixedly connected to the upper part of the cross bar 330, the water pump 350 is fixedly connected to the vacuum tumbling machine 100, and the output end of the water pump 350 is connected to the nozzle 340. The lifting brush 360 is arranged at the bottom of the cross bar 330. The cross bar 330 and the lifting brush 360 can both be moved to the inside of the rotating end of the vacuum tumbling machine 100.

[0043] After the tumbling operation is completed, the sealed barrel cover 131 is opened and the meat product in the vacuum tumbling machine 100 is poured out. Subsequently, the sliding end of the linear slide 310 drives the second telescopic frame 320 to move horizontally. After the second telescopic frame 320 and the cross bar 330 move to the specified position, the telescopic end of the second telescopic frame 320 drives the cross frame to move toward the feeding port 211 of the vacuum tumbling machine 100. At this time, the sliding end of the linear slide 310 is reset, driving the second telescopic frame 320 and the cross frame to move horizontally, so that the cross frame is inserted into the rotating end of the vacuum tumbling machine 100. Then, the lifting brush 360 The lifting end of the vacuum tumbling machine 100 is lowered, so that the bottom of the lifting frame cleans the bottom of the inner side of the rotating end of the vacuum tumbling machine 100, and at the same time, the cleaning water is sprayed to the upper inner side of the rotating end through the nozzle 340, and the rotation of the rotating end is used to realize all-round cleaning of the interior. After the cleaning is completed, the rotating end discharges the sewage to complete the cleaning process. The entire operation process realizes the automatic cleaning of the interior of the rotating end of the vacuum tumbling machine 100 through mechanized operation. There is no need for manual labor to go deep into the equipment, and the cleaning operation can be completed quickly, which significantly reduces manpower input and time consumption, improves cleaning efficiency, and thus shortens the overall cycle of the tumbling process.

[0044] According to this application, if Figure 7 As shown, the linear slide 310 includes a support frame 311, a third motor 312, a lead screw 313 and a slide bar 314. The support frame 311 is fixedly connected to one side of the vacuum tumbling machine 100, the third motor 312 is fixedly connected to one side of the upper part of the support frame 311, the output end of the third motor 312 is fixedly connected to one end of the lead screw 313, the lead screw 313 is rotatably connected to the support frame 311, the lead screw 313 is threadedly connected to one side of the slide bar 314, the slide bar 314 is slidably connected to the support frame 311, and the other side of the slide bar 314 is fixedly connected to the second telescopic frame 320.

[0045] According to this application, if Figure 7 As shown, the second telescopic frame 320 includes a fifth frame 321, a sixth frame 322 and a third telescopic member 323. The sixth frame 322 is fixedly connected to one side of the slide bar 314, one side of the fifth frame 321 is slidingly connected to the inside of the sixth frame 322, one end of the cross bar 330 is fixedly connected to the fifth frame 321, the end of the third telescopic member 323 is fixedly connected to the sixth frame 322, and the output end of the third telescopic member 323 is fixedly connected to the fifth frame 321.

[0046] According to this application, if Figure 8 As shown, the lifting brush 360 includes a folding frame 362 and a brush 363 . The upper portion of the folding frame 362 is disposed at the bottom of the crossbar 330 , and the bottom of the folding frame 362 is disposed at the upper portion of the brush 363 .

[0047] After tumbling, the meat products need to be removed from the equipment, requiring a receiving box. However, most receiving boxes are simple containers that lack effective air isolation. This results in the tumbled meat products being easily exposed to air and undergoing oxidation reactions, which can increase the peroxide value of the meat products. According to this application, if Figure 9 As shown, it also includes a material receiving assembly 400, which includes a nitrogen generator 410, a robotic arm 420, an inflation plug 430, a mobile box 440 and a box cover 450. The nitrogen generator 410 is connected to the inflation plug 430, and the inflation plug 430 is inserted into one side of the mobile box 440. The mobile box 440 and the box cover 450 are connected by a buckle, and the mobile box 440 and the box cover 450 are sealed. The robotic arm 420 is set on one side of the nitrogen generator 410, and the working end of the robotic arm 420 is fixedly connected to the inflation plug 430.

[0048] After the tumbling and kneading operation is completed, the mobile box 440 is first pushed to the bottom of the discharge end of the vacuum tumbling machine 100 so that the tumbled meat products can fall smoothly into the box. When the single box is full, the mobile box 440 is moved to the side of the robotic arm 420, and the box cover 450 is quickly and sealed on the upper part of the box body. Subsequently, the operating end of the robotic arm 420 drives the inflation plug 430 to move precisely and insert it into the interface on the side of the mobile box 440. The nitrogen generator 410 is started and nitrogen is continuously injected into the box through the output end. As nitrogen is continuously filled in, the oxygen in the mobile box 440 is gradually discharged to form a low-oxygen environment, which effectively blocks the contact between meat products and oxygen, inhibits the occurrence of oxidation reactions, thereby reducing the peroxide value of meat products and ensuring product quality.

[0049] According to this application, if Figure 9 As shown, an air inlet head 441 is provided on one side of the moving box 440 , the air inlet head 441 is provided with a first one-way valve 442 , and the inflation plug 430 is inserted into one side of the air inlet head 441 .

[0050] According to this application, if Figure 9 As shown, an exhaust pipe 451 is provided on the upper portion of the box cover 450 , and the exhaust pipe 451 is provided with a second one-way valve 452 .

[0051] It should be noted that the first telescopic member 213 , the second telescopic member 123 and the third telescopic member 323 are any one of an electric push rod, an electric cylinder, a hydraulic cylinder and a pneumatic cylinder.

[0052] Other structures and operating methods of a processing device for reducing the peroxide value in meat products according to an embodiment of the present application are known to ordinary technicians in this field and will not be described in detail here.

[0053] In the several embodiments provided in this application, it should be understood that the disclosed devices and methods can also be implemented in other ways. The device embodiments described above are merely illustrative.

[0054] The above are only specific embodiments of the present application, but the scope of protection of this application is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in this application should be included in the scope of protection of this application. Therefore, the scope of protection of this application should be based on the scope of protection of the claims.

Claims

1. A method for reducing the peroxide value in meat products, characterized in that: include: Step 1: Control the environment in the cleaning box: Start the cooling device in the cleaning box in advance to cool the softened water temperature. At the same time, maintain the ambient temperature in the box to inhibit the growth of microorganisms. Turn on the high-pressure water gun and use low-temperature softened water to high-pressure rinse the surface of the meat. Control the water pressure to ensure that impurities are removed while preventing damage to the meat fibers. Step 2: Cold air drying assistance: After rinsing is completed, immediately turn on the cold air system in the cleaning box. At this time, the temperature and humidity of the cold air must be controlled, and it must be blown continuously on the surface of the meat to quickly reduce the surface moisture content and maintain a low temperature environment; Step 3: Integrated design of cutting equipment: The meat cutting device is embedded in the low-temperature environment of the cleaning box. The knives and equipment surfaces are sterilized in advance. The meat is cut into blocks, strips, or slices according to process requirements. The equipment's built-in cooling system maintains the knife's low temperature to reduce the impact of cutting heat on meat quality. The cut meat is quickly collected to avoid prolonged exposure to room temperature. Step 4: Vacuum tumbling and marinating: salt, spices, compound phosphate and other marinating ingredients are put into the vacuum tumbling equipment through the metering system according to the preset formula; Step 5: After the meat is put into the machine, the vacuum pump of the tumbler is quickly turned on to create a negative pressure environment inside the tumbler. The tumbler speed is set and the intermittent tumbler mode is used. The total tumbler time is adjusted according to the type of meat. During the tumbler process, the temperature of the cavity is maintained by the jacket cooling system to prevent frictional heat generation that may cause microbial growth or meat deterioration. Step 6: Low-temperature drying: Transfer the marinated meat to a low-temperature drying room and hang it on a stainless steel rack. Keep the spacing to control the ventilation rate. The drying time is controlled within 12-24 hours according to the thickness of the meat. Step 7. Cold chain distribution system: Use food-grade vacuum packaging bags, evacuate and seal to ensure the integrity of the seal, use refrigerated trucks or insulated boxes, and build in ice packs or refrigerants to maintain the core temperature of the product at 5-10°C.

2. The method for reducing the peroxide value in meat products according to claim 1, characterized in that: The softened water in step 1 refers to natural water containing a small amount of soluble magnesium salts and calcium salts, and the softened water temperature is reduced to 5-10°C while maintaining the ambient temperature in the box ≤15°C.

3. The method for reducing the peroxide value in meat products according to claim 1, characterized in that: The temperature and humidity of the cold air in step 2 are controlled such that the wind speed is controlled at 1-2 m / s and the temperature is controlled at ≤10°C.

4. The method for reducing the peroxide value in meat products according to claim 1, characterized in that: The total tumbling time in step 5 is adjusted according to the type of meat, 20-30 minutes for poultry and 30-45 minutes for livestock.

5. The method for reducing the peroxide value in meat products according to claim 1, characterized in that: In the step 6, the internal temperature of the low-temperature drying room is controlled at 10-15° C. and the humidity is controlled at 60%-70%.

6. A processing device for reducing the peroxide value in meat products, characterized in that: The processing method for reducing the peroxide value in the meat product mentioned above comprises: a vacuum tumbling machine (100) and a refrigeration component (200), wherein the refrigeration component (200) comprises a cooling barrel (210), an evaporator (220) and an air-conditioning main unit (230), a first rotating frame (110) is provided on one side of the vacuum tumbling machine (100), a first telescopic frame (120) is provided on one side of the first rotating frame (110), a second rotating frame (130) is provided at the telescopic end of the first telescopic frame (120), a sealing barrel cover (131) is rotatably connected to one side of the rotating end of the second rotating frame (130), and a loading barrel (132) is fixedly connected to the other side of the rotating end of the second rotating frame (130), the cooling barrel (210) is provided outside the rotating end of the vacuum tumbling machine (100), and the cooling barrel (210) is provided outside the rotating end of the vacuum tumbling machine (100), and the cooling barrel (210) is provided outside the rotating end of the vacuum tumbling machine (100). The barrel (210) is rotatably connected to the outer wall of the rotating end of the vacuum tumbling machine (100), the evaporator (220) is arranged inside the cooling barrel (210), and cooling water is provided inside the cooling barrel (210). An expansion valve is provided on one side of the evaporator (220), and the evaporator (220) is communicated with the air-conditioning host (230). Ice cubes are placed inside the loading barrel (132), and the first telescopic frame (120) is driven to rotate by the first rotating frame (110). The first telescopic frame (120) drives the second rotating frame (130) to rotate. The second rotating frame (130) drives the loading barrel (132) to rotate and dump the ice cubes into the cooling barrel (210). The sealing barrel cover (131) can be sealed on one side of the rotating end of the vacuum tumbling machine (100).

7. The processing device for reducing the peroxide value in meat products according to claim 6, characterized in that: A feed port (211) is provided on the upper portion of the cooling barrel (210), a sealing plate (212) is hingedly connected to the upper portion of the feed port (211), and a first telescopic member (213) is provided on the sealing plate (212).

8. The processing device for reducing the peroxide value in meat products according to claim 6, characterized in that: The first rotating frame (110) includes a first motor (111), a transmission gear set (112) and a first frame body (113); the first motor (111) is fixedly connected to the vacuum tumbling machine (100); one side of the transmission gear set (112) is fixedly connected to the output end of the first motor (111); the other side of the transmission gear set (112) is fixedly connected to the first frame body (113); and the first telescopic frame (120) is fixedly connected to one side of the first frame body (113).

9. The processing device for reducing the peroxide value in meat products according to claim 8, characterized in that: The first telescopic frame (120) includes a second frame body (121), a third frame body (122) and a second telescopic member (123), wherein the third frame body (122) is fixedly connected to the first frame body (113), one side of the second frame body (121) is slidably connected to the inside of the third frame body (122), an end of the second telescopic member (123) is fixedly connected to the third frame body (122), an output end of the second telescopic member (123) is fixedly connected to the other side of the second frame body (121), and the second rotating frame (130) is rotatably connected to the second frame body (121).

10. The processing device for reducing the peroxide value in meat products according to claim 9, characterized in that: The second rotating frame (130) includes a second motor (134) and a fourth frame (135), wherein the second motor (134) is rotatably connected to the second frame (121), the second motor (134) is fixedly connected to the second frame (121), an output end of the second motor (134) is fixedly connected to one side of the fourth frame (135), the sealing barrel cover (131) is rotatably connected to one side of the fourth frame (135), and the loading barrel (132) is fixedly connected to the other side of the fourth frame (135).

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