Fresh meat bacteria-reducing environment-friendly production process
By employing a combination of four-point corona discharge, ionizing radiation preservation, ultraviolet sterilization, superheated steam sterilization, and aseptic cold air cooling, along with a steam and cold air circulation system, the problems of high water consumption and poor sterilization effect in chilled meat production have been solved, achieving low-cost and high-efficiency sterilization and preservation.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JIANGSU HUANGE FOOD TECHNOLOGY CO LTD
- Filing Date
- 2024-12-10
- Publication Date
- 2026-06-12
AI Technical Summary
The current production process for chilled pork products consumes a lot of water, has high production costs, and is not effective in sterilization, resulting in a short shelf life for chilled pork.
It adopts a combination of four-point corona bleeding, ionizing radiation preservation, ultraviolet sterilization, superheated steam sterilization, sterile cold air cooling and sterilization filling layer, combined with steam and cold air circulation system to reduce water consumption and improve sterilization efficiency.
It significantly reduces production costs, extends the shelf life of chilled meat, improves sterilization effects and maintains meat quality. Through multiple preservation processes and cold chain transportation, it extends shelf life.
Smart Images
Figure CN122181571A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of fresh meat production technology, and more specifically, to an environmentally friendly process for sterilizing fresh meat. Background Technology
[0002] The production of chilled pork products generally takes place in pig slaughterhouses. The workflow at a pig slaughterhouse includes: accepting pigs for inspection, sampling for drug residues, collecting pig blood samples, and testing for African swine fever (ASF); raising the accepted pigs until slaughter; washing the pigs before slaughter; stunning the pigs with an electric shock after washing, bleeding and draining the blood, and collecting blood samples for ASF testing; cleaning the bled pigs; scalding and dehairing the pigs in a high-temperature water bath; removing the head and hooves, and sending the head for inspection; carving the pork into hooves; gutting and cleaning the cavities, removing the internal organs, and sending the internal organs to the by-product workshop for processing and inspection; and processing the gutted pork. The process involves washing the chest and abdominal cavities; removing the three glands from the pork; then conducting post-slaughter and carcass quarantine; splitting the pork in half; removing the kidneys and flank fat, and cooling and packaging the flank fat; trimming, re-inspecting, and stamping the pork with an inspection stamp; and finally storing it in a cold storage room. In current technology, pig slaughtering requires washing the pigs, cleaning them after bleeding, using high-temperature water for scalding and hair removal, and washing the chest and abdominal cavities after cleaning. Therefore, the production of chilled pork products consumes a large amount of water. However, slaughterhouses generally do not use water circulation systems, leading to increased operating costs. Furthermore, there are typically three methods for sterilizing the surface of fresh meat: physical sterilization, chemical sterilization, and biological sterilization. Physical sterilization methods include ultraviolet sterilization, high-pressure sterilization, heat treatment sterilization, and microwave sterilization. Ultraviolet sterilization has relatively weak bactericidal power and a long sterilization time. High-pressure sterilization equipment is also expensive. Furthermore, animal carcasses are prone to the growth of spoilage bacteria under certain temperature conditions, significantly shortening the shelf life of chilled meat. To extend the shelf life of chilled meat, it is necessary to strictly control the total bacterial count in the meat to achieve the goal of extending its shelf life. Therefore, to promote the consumption of chilled meat in my country, it is essential to reduce the production cost of chilled meat and extend its shelf life. Summary of the Invention
[0003] In view of the problems existing in the prior art, the present invention provides an environmentally friendly process for sterilizing fresh meat to solve the technical problems mentioned in the background art. Technical solution
[0004] To achieve the above objectives, the present invention provides the following technical solution: an environmentally friendly process for sterilizing fresh meat, comprising the following steps: Step 1: Pigs that pass the origin inspection are slaughtered at the slaughterhouse. The pigs are rinsed in a clean water pool, and the wastewater generated from rinsing is directed into the recycling and purification tower. After passing quarantine and quality inspection, the pigs are cut into pieces for later use. The pigs to be slaughtered are stunned by a four-point electric shock method on their feet, with a voltage of 70-75V. Step 2: After stunning the pigs, bleed them for no more than 5 minutes. Then, scald the pigs, skin them, and remove their internal organs. Use γ, β, and X-rays generated by ionizing radiation for radiation preservation. Use ultraviolet sterilization technology and irradiate the surface of the pork pieces with UV sterilization lamps for 1-2 hours. Step 3: The fresh meat from Step 2 is conveyed to a further sterilization station via a conveyor line. At the sterilization station, superheated steam is evenly sprayed onto the surface of the fresh meat for sterilization. The temperature of the superheated steam is 160℃-220℃, and the sterilization time is 1s-3s. After sterilization, the fresh meat is conveyed to a cooling station via a conveyor line. At the cooling station, sterile cold air is evenly sprayed onto the surface of the fresh meat for cooling and drying. The temperature of the sterile cold air is 0℃-4℃, and the cooling and drying time is 10s-15s. Step 4: After cutting the pork carcasses obtained in Step 3, place them in a pre-cooling room at a temperature of -20℃ for a second pre-cooling time of 6 hours. Step 5: Package the pork obtained in Step 4 into fresh meat packaging boxes. Add a sterilization filling layer inside the fresh meat packaging boxes. The sterilization filling layer consists of flavoring and inorganic silica gel desiccant. Transfer the finished packaging boxes to refrigerated transport vehicles and transport them to wholesale and retail stores. Display them in refrigerated display cases and store them in refrigerators after sale.
[0005] The present invention is further configured such that the sterilization filling layer is composed of dried tea leaves and inorganic silica gel desiccant, wherein the weight ratio of dried tea leaves to inorganic silica gel desiccant is 1:1.
[0006] The present invention is further configured such that the sterilization filling layer is composed of sun-dried red chili peppers and inorganic silica gel desiccant, wherein the weight ratio of sun-dried red chili peppers to inorganic silica gel desiccant is 1:1.
[0007] The present invention is further configured such that the wavelength of the UV germicidal lamp is in the range of 250-260nm.
[0008] The present invention is further configured such that the sterilization filling layer is composed of spices and inorganic silica gel desiccant, wherein the weight ratio of the spices to the inorganic silica gel desiccant is 1:1.
[0009] The present invention is further configured such that, when the sterilization treatment station is working, the fresh meat rotates horizontally relative to the superheated steam jet nozzle at a speed of 0.5 r / s; when the cooling treatment station is working, the fresh meat rotates horizontally relative to the sterile cold air spray nozzle at a speed of 0.5 r / s.
[0010] The present invention is further configured such that the temperature of the cooled and dried fresh meat is room temperature, and it is conveyed to the next work station by a conveyor line; the sterilization work station and the cooling work station are both in a closed state during operation.
[0011] The present invention is further configured such that the superheated steam is transported to the sterilization station by a steam generator through a pipeline, and a steam circulation pipeline is provided outside the sterilization station. The superheated steam that has not interacted with the fresh meat is discharged from the sterilization station through the steam circulation pipeline, and after being heated, it is mixed with the superheated steam from the steam generator and then enters the sterilization station again.
[0012] The present invention is further configured such that a cold air circulation pipe is provided outside the cooling treatment station, and the cold air circulation pipe re-enters the air in the cooling treatment station after sterilization, pressurization and cooling. Beneficial effects
[0013] Compared with existing technologies, this invention provides an environmentally friendly process for sterilizing fresh meat, which has the following beneficial effects: This invention features a compact and rational structure, and is easy to operate. It uses short-duration superheated steam to uniformly heat and sterilize the surface of fresh meat in a low-oxygen or micro-oxygen environment. The meat then carries some condensate into a cooling station. Under the action of sterile cold air in the cooling station, the heat on the surface of the fresh meat evaporates the moisture while the surface cools rapidly, bringing the appearance of the sterilized fresh meat close to its original quality. This results in a significant sterilization effect and a substantial increase in production efficiency. Furthermore, the packaging box for the fresh meat is designed to be open at both ends, and the fresh meat and an absorbent pad are placed together. The absorbent pad is designed to both absorb water and allow water to pass through. The use of sterilized dried tea leaves, sun-dried red chilies and spices, along with inorganic silica gel desiccant, not only sterilizes the meat during the later stages of shelf life but also enhances its flavor. The packaging, with openings at both ends, saves on box costs and significantly speeds up the packaging process. The pork undergoes a series of processes including high-pressure treatment, ionizing radiation treatment, ultraviolet sterilization, film coating, acid removal, and vacuum packaging, followed by cold chain transportation at 0-4℃. These multiple processes and techniques preserve the beef and mutton, and the subsequent cold chain transportation greatly extends the shelf life of chilled beef and mutton. Attached Figure Description
[0014] Figure 1 This is an overall flow chart of the environmentally friendly process for sterilizing fresh meat in this invention. Detailed Implementation
[0015] It should be noted that, unless otherwise specified, the embodiments and features described in this application can be combined with each other. The present invention will now be described in detail with reference to the accompanying drawings and embodiments.
[0016] It should be noted that, unless otherwise specified, all technical and scientific terms used in this application have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.
[0017] Please see Figure 1 The environmentally friendly process for reducing bacteria in fresh meat production includes the following steps: Step 1: Pigs that pass the origin inspection are slaughtered at the slaughterhouse. The pigs are rinsed in a clean water pool, and the wastewater generated from rinsing is directed into the recycling and purification tower. After passing quarantine and quality inspection, the pigs are cut into pieces for later use. The pigs to be slaughtered are stunned by a four-point electric shock method on their feet, with a voltage of 70-75V. Step 2: After stunning the pigs, bleed them for no more than 5 minutes. Then, scald the pigs, skin them, and remove their internal organs. Use γ, β, and X-rays generated by ionizing radiation for radiation preservation. Use ultraviolet sterilization technology and irradiate the surface of the pork pieces with UV sterilization lamps for 2 hours. Step 3: The fresh meat from Step 2 is conveyed to a further sterilization station via a conveyor line. At the sterilization station, superheated steam is evenly sprayed onto the surface of the fresh meat for sterilization. The temperature of the superheated steam is 220℃, and the sterilization time is 3 seconds. After sterilization, the fresh meat is conveyed to a cooling station via a conveyor line. At the cooling station, sterile cold air is evenly sprayed onto the surface of the fresh meat for cooling and drying. The temperature of the sterile cold air is 4℃, and the cooling and drying time is 15 seconds. Step 4: After cutting the pork carcasses obtained in Step 3, place them in a pre-cooling room at a temperature of -20℃ for a second pre-cooling time of 6 hours. Step 5: Package the pork obtained in Step 4 into fresh meat packaging boxes. Add a sterilization filling layer inside the fresh meat packaging boxes. The sterilization filling layer consists of flavoring and inorganic silica gel desiccant. Transfer the finished packaging boxes to refrigerated transport vehicles and transport them to wholesale and retail stores. Display them in refrigerated display cases and store them in refrigerators after sale.
[0018] In this embodiment, the sterilization filling layer is composed of dried tea leaves and inorganic silica gel desiccant, with a weight ratio of 1:1 between the dried tea leaves and the inorganic silica gel desiccant.
[0019] In this embodiment, the sterilization filling layer is composed of sun-dried red chili peppers and inorganic silica gel desiccant, with a weight ratio of 1:1 between the sun-dried red chili peppers and the inorganic silica gel desiccant.
[0020] In this embodiment, the wavelength of the UV germicidal lamp is in the range of 260nm.
[0021] In this embodiment, the sterilization filling layer is composed of spices and inorganic silica gel desiccant, and the weight ratio of the spices to the inorganic silica gel desiccant is 1:1. Example
[0022] The environmentally friendly process for reducing the bacteria content of fresh meat includes the following steps: Step 1: Pigs that pass the origin inspection are slaughtered at the slaughterhouse. The pigs are rinsed in a clean water pool, and the wastewater generated from rinsing is directed into the recycling and purification tower. After passing quarantine and quality inspection, the pigs are cut into pieces for later use. The pigs to be slaughtered are stunned by a four-point electric shock method on their feet, with a voltage of 70-75V. Step 2: After stunning the pigs, bleed them for no more than 5 minutes. Then, scald the pigs, skin them, and remove their internal organs. Use γ, β, and X-rays generated by ionizing radiation for radiation preservation. Use ultraviolet sterilization technology and irradiate the surface of the pork pieces with UV sterilization lamps for 1 hour. Step 3: The fresh meat from Step 2 is conveyed to a further sterilization station via a conveyor line. At the sterilization station, superheated steam is evenly sprayed onto the surface of the fresh meat for sterilization. The temperature of the superheated steam is 160℃, and the sterilization time is 1 second. After sterilization, the fresh meat is conveyed to a cooling station via a conveyor line. At the cooling station, sterile cold air is evenly sprayed onto the surface of the fresh meat for cooling and drying. The temperature of the sterile cold air is 0℃, and the cooling and drying time is 10 seconds. Step 4: After cutting the pork carcasses obtained in Step 3, place them in a pre-cooling room at a temperature of -20℃ for a second pre-cooling time of 6 hours. Step 5: Package the pork obtained in Step 4 into fresh meat packaging boxes. Add a sterilization filling layer inside the fresh meat packaging boxes. The sterilization filling layer consists of flavoring and inorganic silica gel desiccant. Transfer the finished packaging boxes to refrigerated transport vehicles and transport them to wholesale and retail stores. Display them in refrigerated display cases and store them in refrigerators after sale.
[0023] In this embodiment, when the sterilization station is working, the fresh meat rotates horizontally relative to the superheated steam nozzle at a speed of 0.5 r / s; when the cooling station is working, the fresh meat rotates horizontally relative to the sterile cold air spray nozzle at a speed of 0.5 r / s; the cooled and dried fresh meat is at room temperature and is conveyed to the next station by a conveyor line; both the sterilization station and the cooling station are in a closed state during operation; the superheated steam is transported to the sterilization station by a steam generator through a pipeline; a steam circulation pipeline is provided outside the sterilization station, and the superheated steam that has not interacted with the fresh meat is discharged from the sterilization station through the steam circulation pipeline, and after being heated, it mixes with the superheated steam from the steam generator and re-enters the sterilization station; a cold air circulation pipeline is provided outside the cooling station, and the cold air circulation pipeline sterilizes, pressurizes, and cools the air in the cooling station before it re-enters the cooling station.
[0024] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A sterilization-reducing and environmentally friendly production process for fresh meat, characterized by: Includes the following steps: Step 1: Pigs that pass the origin inspection are slaughtered at the slaughterhouse. The pigs are rinsed in a clean water pool, and the wastewater generated from rinsing is directed into the recycling and purification tower. After passing quarantine and quality inspection, the pigs are cut into pieces for later use. The pigs to be slaughtered are stunned by a four-point electric shock method on their feet, with a voltage of 70-75V. Step 2: After stunning the pigs, bleed them for no more than 5 minutes. Then, scald the pigs, skin them, and remove their internal organs. Use γ, β, and X-rays generated by ionizing radiation for radiation preservation. Use ultraviolet sterilization technology and irradiate the surface of the pork pieces with UV sterilization lamps for 1-2 hours. Step 3: The fresh meat from Step 2 is conveyed to a further sterilization station via a conveyor line. At the sterilization station, superheated steam is evenly sprayed onto the surface of the fresh meat for sterilization. The temperature of the superheated steam is 160℃-220℃, and the sterilization time is 1s-3s. After sterilization, the fresh meat is conveyed to a cooling station via a conveyor line. At the cooling station, sterile cold air is evenly sprayed onto the surface of the fresh meat for cooling and drying. The temperature of the sterile cold air is 0℃-4℃, and the cooling and drying time is 10s-15s. Step 4: After cutting the pork carcasses obtained in Step 3, place them in a pre-cooling room at a temperature of -20℃ for a second pre-cooling time of 6 hours. Step 5: Package the pork obtained in Step 4 into fresh meat packaging boxes. Add a sterilization filling layer inside the fresh meat packaging boxes. The sterilization filling layer consists of flavoring and inorganic silica gel desiccant. Transfer the finished packaging boxes to refrigerated transport vehicles and transport them to wholesale and retail stores. Display them in refrigerated display cases and store them in refrigerators after sale.
2. The environmentally friendly process for sterilizing fresh meat according to claim 1, characterized in that: The sterilization filling layer is composed of dried tea leaves and inorganic silica gel desiccant, with a weight ratio of 1:1 between the dried tea leaves and the inorganic silica gel desiccant.
3. The environmentally friendly process for sterilizing fresh meat according to claim 2, characterized in that: The sterilization filling layer is composed of sun-dried red chili peppers and inorganic silica gel desiccant, with a weight ratio of 1:1 between the sun-dried red chili peppers and the inorganic silica gel desiccant.
4. The environmentally friendly process for sterilizing fresh meat according to claim 3, characterized in that: The wavelength of the UV germicidal lamp is in the range of 250-260nm.
5. The environmentally friendly process for sterilizing fresh meat according to claim 4, characterized in that: The sterilization filling layer is composed of spices and inorganic silica gel desiccant, and the weight ratio of the spices to the inorganic silica gel desiccant is 1:
1.
6. The environmentally friendly process for sterilizing fresh meat according to claim 5, characterized in that: When the sterilization station is in operation, the fresh meat rotates horizontally relative to the superheated steam jet nozzle at a speed of 0.5 r / s; when the cooling station is in operation, the fresh meat rotates horizontally relative to the sterile cold air spray nozzle at a speed of 0.5 r / s.
7. The environmentally friendly process for sterilizing fresh meat according to claim 6, characterized in that: The cooled and dried fresh meat is kept at room temperature and is transported to the next work station by a conveyor line; both the sterilization and cooling work stations are in a closed state during operation.
8. The environmentally friendly process for sterilizing fresh meat according to claim 7, characterized in that: The superheated steam is transported to the sterilization station by a steam generator through a pipeline. A steam circulation pipeline is set outside the sterilization station. The superheated steam that has not interacted with the fresh meat is discharged from the sterilization station through the steam circulation pipeline. After being heated, it mixes with the superheated steam from the steam generator and then re-enters the sterilization station.
9. The environmentally friendly process for sterilizing fresh meat according to claim 7, characterized in that: A cold air circulation pipeline is installed outside the cooling station. The cold air circulation pipeline will sterilize, pressurize, and cool the air in the cooling station before it re-enters the cooling station.