Sterilization apparatus and sterilization method for meat products

Abstract

This application discloses a sterilization device and method for meat products. The sterilization device includes: a sterilization pot having a preheating zone, a constant-temperature sterilization zone, and a cooling zone arranged sequentially along its height; a portion of a first conveying channel sequentially passes through the cooling zone, the constant-temperature sterilization zone, and the preheating zone, with the outlet end of the first conveying channel located within the preheating zone; a portion of a second conveying channel sequentially passes through the preheating zone, the constant-temperature sterilization zone, and the cooling zone, with the inlet end of the second conveying channel located within the preheating zone and sealed to the outlet end of the first conveying channel; the first and second conveying channels are spirally constructed, with the internal space of the first conveying channel selectively connected to water in the preheating zone, and the internal space of the second conveying channel selectively connected to water in the preheating zone, the constant-temperature sterilization zone, and the cooling zone. The sterilization device of this application can avoid the curling of the stretch film caused by meat product compression and sudden temperature changes.

Description

Technical Field

[0001] This application relates to the field of food processing, and in particular to a sterilization device and sterilization method for meat products. Background Technology

[0002] Among related technologies, low-temperature meat products have lower sterilization temperatures, better taste, and higher nutritional value, making them a promising direction for meat product development. Many low-temperature meat products undergo filling, sterilization, smoking, and maturation using collagen casings or animal casings, followed by stretch film packaging. After stretch film packaging, a second sterilization process is required to ensure product shelf-life safety and prevent spoilage.

[0003] However, the existing secondary sterilization method mainly involves placing batches of products onto the conveyor belt of a secondary sterilization machine and sterilizing them by immersion in hot water. This results in the products being squeezed together at high temperatures, such as 90°C, during sterilization. This causes the stretch film to curl at the edges, affecting the product's appearance and consequently impacting sales. Summary of the Invention

[0004] This application aims to at least address one of the technical problems existing in the prior art. To this end, one object of this application is to provide a sterilization device for meat products that can prevent the stretch film from curling caused by meat product compression and sudden temperature changes.

[0005] This application also proposes a sterilization method for use in the above-mentioned sterilization device.

[0006] A sterilization apparatus for meat products according to an embodiment of this application includes: a sterilization pot having a preheating zone, a constant-temperature sterilization zone, and a cooling zone arranged sequentially along its height; a first conveying channel, a portion of which sequentially passes through the cooling zone, the constant-temperature sterilization zone, and the preheating zone, with the inlet end of the first conveying channel located at the top of the cooling zone and the outlet end of the first conveying channel located within the preheating zone; and a second conveying channel, a portion of which sequentially passes through the preheating zone, the constant-temperature sterilization zone, and the cooling zone, with the inlet end of the second conveying channel located within the preheating zone and sealed to the outlet end of the first conveying channel, and the outlet end of the second conveying channel located at the top of the cooling zone; wherein the first conveying channel and the second conveying channel are spirally constructed, the internal space of the first conveying channel is selectively connected to water in the preheating zone, and the internal space of the second conveying channel is selectively connected to water in the preheating zone, the constant-temperature sterilization zone, and the cooling zone.

[0007] According to the embodiments of this application, a sterilization device for meat products is provided. This sterilization device divides the interior of the sterilization pot into a preheating zone, a constant temperature sterilization zone, and a cooling zone to achieve zoned temperature control. Furthermore, both the first and second conveying channels adopt a spiral structure design, which enables gradient preheating, uniform sterilization, and rapid cooling of low-temperature meat products. This improves the thoroughness and stability of sterilization and avoids the problem of stretch film curling caused by sudden temperature changes, squeezing, and collisions during the processing of meat products, thereby improving the appearance of the products.

[0008] In some embodiments of this application, the tilt angle of the first transmission channel and the second transmission channel is α and satisfies the relationship: 8°≤α≤12°.

[0009] In some embodiments of this application, the first conveying channel includes: a first conveyor belt, the surface of which is provided with a first partition plate, and meat products are placed between two adjacent first partition plates; a first cover plate, which is connected to the first conveyor belt and forms a first cavity, a portion of which forms a first sieve hole, the first sieve hole being selectively opened or closed to facilitate or isolate the first cavity from the outside.

[0010] In some embodiments of this application, the first cover plate includes: a first inner plate connected to the first conveyor belt; a first outer plate sleeved on the outer periphery of the first inner plate and connected to the first conveyor belt, the first outer plate having the first sieve hole; the first inner plate can selectively slide relative to the first outer plate to change the opening area of ​​the first sieve hole.

[0011] In some embodiments of this application, the second conveying channel includes: a second conveyor belt, the surface of which is provided with a second partition plate, and meat products are suitable for placement between two adjacent second partition plates; a second cover plate, which is connected to the second conveyor belt and forms a second cavity, the second cover plate forming a second sieve hole, the second sieve hole selectively opening or closing to facilitate or isolate the second cavity from the outside.

[0012] In some embodiments of this application, the second cover plate includes: a second inner plate connected to the second conveyor belt; and a second outer plate sleeved on the outer periphery of the second inner plate and connected to the second conveyor belt. The second outer plate has the second sieve hole formed therein, and the second inner plate can selectively slide relative to the second outer plate to change the opening area of ​​the second sieve hole.

[0013] In some embodiments of this application, the sterilizer is provided with a plurality of partitions arranged sequentially along the height direction. The plurality of partitions are adapted to divide the internal space of the sterilizer into the preheating zone, the constant temperature sterilization zone and the cooling zone. The first conveying channel and the second conveying channel pass through each of the partitions and are sealed to the partitions. The interior of the connection between the first conveying channel and the second conveying channel and the partition is provided with a miniature water-retaining weir.

[0014] In some embodiments of this application, the inner wall of the sterilizer is provided with an annular baffle plate, the annular baffle plate is formed with guide holes, and the inclination direction of the guide holes is the same as the spiral direction of the second conveying channel.

[0015] In some embodiments of this application, a steam inlet pipe is provided at the bottom of the preheating zone and on the side of the constant temperature sterilization zone, and a cold water inlet pipe is provided at the top of the cooling zone. The steam inlet pipe and the cold water inlet pipe are adapted to drive water flow.

[0016] The sterilization method of this application is described below.

[0017] According to the sterilization method of this application embodiment, the sterilization method is applied to the above-mentioned sterilization device, and the sterilization method includes: adjusting and monitoring the temperature of the preheating zone, the constant temperature sterilization zone and the cooling zone in real time; placing the low-temperature meat product packaged with stretch film at the inlet end of the first conveying channel and moving it to the preheating zone; transferring the meat product from the outlet end of the first conveying channel to the inlet end of the second conveying channel, and passing through the preheating zone, the constant temperature sterilization zone and the cooling zone in sequence with the second conveying channel to complete preheating, uniform sterilization and cooling; and conveying the sterilized meat product from the outlet end of the second conveying channel to the drying and packaging area.

[0018] According to the sterilization method of this application embodiment, the sterilization method divides the inside of the sterilization pot into a preheating zone, a constant temperature sterilization zone, and a cooling zone to achieve zoned temperature control. Furthermore, the first and second conveying channels are both designed with a spiral structure, which realizes gradient preheating, uniform sterilization, and rapid cooling of low-temperature meat products, improves the thoroughness and stability of sterilization, and can also avoid the problem of stretch film curling caused by sudden temperature changes and squeezing collisions during the processing of meat products, thereby improving the appearance of the product.

[0019] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Attached Figure Description

[0020] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which: Figure 1 This is a schematic diagram of the sterilization device according to an embodiment of this application; Figure 2 yes Figure 1 Schematic diagram of the structure of the first and second transmission channels; Figure 3 yes Figure 1 A schematic diagram of a cross-section of the first transmission channel in one direction; Figure 4 yes Figure 1 A schematic diagram of a cross-section of the second transmission channel in one direction; Figure 5 yes Figure 1 A cross-sectional view of the first transmission channel from another direction; Figure 6 yes Figure 1 A schematic diagram of another cross-section of the second transmission channel in the middle; Figure 7 This is a flowchart of a sterilization method according to an embodiment of this application.

[0021] Figure label: 10. Sterilization device; 11. Sterilization autoclave; 111. Preheating zone; 112. Constant temperature sterilization zone; 113. Cooling zone; 114. Baffle; 115. Annular spoiler; 1151. Flow guide hole; 12. First teleportation channel; 121. First conveyor belt; 1211. First partition plate; 122. First cover plate; 1220. First sieve hole; 1221. First inner plate; 1222. First outer plate; 13. Second conveyor channel; 131. Second conveyor belt; 1311. Second partition plate; 132. Second cover plate; 1320. Second sieve hole; 1321. Second inner plate; 1322. Second outer plate. Detailed Implementation

[0022] The embodiments of this application are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this application, and should not be construed as limiting this application.

[0023] The following is for reference. Figures 1-6 The present application describes a sterilization apparatus 10 for meat products, comprising a sterilization pot 11, a first conveying channel 12, and a second conveying channel 13.

[0024] The sterilizer 11 has a preheating zone 111, a constant-temperature sterilization zone 112, and a cooling zone 113 arranged sequentially along its height. A portion of the first conveying channel 12 passes through the cooling zone 113, the constant-temperature sterilization zone 112, and the preheating zone 111 in sequence, with the inlet end of the first conveying channel 12 located at the top of the cooling zone 113 and the outlet end of the first conveying channel 12 located within the preheating zone 111. A portion of the second conveying channel 13 passes through the preheating zone 111, the constant-temperature sterilization zone 112, and the cooling zone 113 in sequence, with the inlet end of the second conveying channel 13 located within the preheating zone 111 and sealed to the outlet end of the first conveying channel 12, and the outlet end of the second conveying channel 13 located at the top of the cooling zone 113. The first conveying channel 12 and the second conveying channel 13 are spiral-shaped. The internal space of the first conveying channel 12 can be selectively connected to the water in the preheating zone 111, and the internal space of the second conveying channel 13 can be selectively connected to the water in the preheating zone 111, the constant temperature sterilization zone 112, and the cooling zone 113.

[0025] Currently, the existing secondary sterilization method mainly involves placing batches of products onto the conveyor belt of a secondary sterilization machine and sterilizing them by immersion in hot water. This results in the products being squeezed together at high temperatures, such as 90°C, during sterilization. This causes the stretch film to curl at the edges, affecting the product's appearance and consequently impacting sales.

[0026] In response, this application proposes a sterilization device 10 for meat products, which can prevent the stretch film from curling due to compression and sudden temperature changes in meat products.

[0027] Specifically, the sterilization device 10 may include a sterilizer 11, a first conveying channel 12, and a second conveying channel 13. The sterilizer 11 may be constructed as a vertical pressure vessel and may be made of stainless steel, which is corrosion-resistant, easy to clean, and odorless, effectively preventing material contamination of meat products and meeting food processing hygiene standards. The sterilizer 11 can withstand pressures of 0.1-0.15 MPa and is suitable for high-temperature sterilization at 90℃. The sterilizer 11 has a feed inlet at the top and a drain outlet at the bottom, with the top outlet connecting to an external drying and packaging production line to ensure the overall pressure resistance of the equipment and food hygiene safety.

[0028] The internal space of the sterilizer 11 can be divided into a preheating zone 111, a constant-temperature sterilization zone 112, and a cooling zone 113 along the height direction. The preheating zone 111, the constant-temperature sterilization zone 112, and the cooling zone 113 are arranged from top to bottom and are independent of each other. Optionally, the temperature of the preheating zone can be controlled at 60-70℃. The preheating zone 111 is mainly used to preheat low-temperature meat products, gradually increasing the temperature of the meat products to avoid uneven heating and curling of the surface stretch film due to a sudden temperature rise when entering the high-temperature sterilization zone. The temperature of the constant-temperature sterilization zone 112 can be controlled at 90℃. The constant-temperature sterilization zone 112 completely inactivates harmful bacteria, molds, and other microorganisms in the meat products through continuous constant temperature action, ensuring the safety of the product for consumption. The temperature of the cooling zone 113 can be controlled at 25-30℃. The cooling zone 113 can be used to quickly cool down the sterilized meat products to avoid the meat products' taste deteriorating and the stretch film deforming due to continuous high temperature action, while also preparing for subsequent drying and packaging processes.

[0029] Both the first conveyor channel 12 and the second conveyor channel 13 adopt a spiral structure design. This design extends the conveying path and dwell time of the meat products, ensuring full contact between the meat products and the water in each area, improving sterilization uniformity and cooling effect. It also effectively prevents the meat products from being squeezed or collided during conveyance, thus preventing the stretch membrane from curling or breaking. The axes of the first conveyor channel 12 and the second conveyor channel 13 are parallel. This structure allows for rational planning of the internal space, further optimizing space utilization and ensuring smooth transfer of meat products. Optionally, the first conveyor channel 12 and the second conveyor channel 13 can be coaxially arranged, making the overall structure more compact.

[0030] Furthermore, a portion of the first conveying channel 12 sequentially passes through the cooling zone 113, the constant temperature sterilization zone 112, and the preheating zone 111. The inlet end of the first conveying channel 12 is located at the top of the cooling zone 113, and the outlet end of the first conveying channel 12 is located within the preheating zone 111. Low-temperature meat products can enter the interior of the first conveying channel 12 through the inlet end of the first conveying channel 12 and move slowly along the interior of the first conveying channel 12. The interior space of the first conveying channel 12 can selectively communicate with the water in the preheating zone 111. It should be noted that the first conveying channel 12 only selectively communicates with the water in the preheating zone 111. It can be understood that the water temperature in the constant temperature sterilization zone 112 is higher than the water temperature in the preheating zone 111. By selectively communicating the interior space of the first conveying channel 12 with the water in the preheating zone 111, it is possible to prevent the meat products from coming into contact with the high-temperature water in the constant temperature sterilization zone 112 during transportation, thereby preventing the stretch film from curling. At the same time, the medium-temperature water in the preheating zone 111 is used to preheat the meat products.

[0031] A portion of the second conveying channel 13 is sequentially disposed in the preheating zone 111, the constant temperature sterilization zone 112, and the cooling zone 113. The inlet end of the second conveying channel 13 is located in the preheating zone 111, and the inlet end of the second conveying channel 13 can be sealed to the outlet end of the first conveying channel 12 so that meat products transported to the outlet end of the first conveying channel 12 can enter the second conveying channel 13, preventing the meat products from falling into the preheating zone 111. In some embodiments, the first conveying channel 12 and the second conveying channel 13 can be constructed as an integrally formed part.

[0032] The outlet end of the second conveying channel 13 is located at the top of the cooling zone 113. After sterilization, the meat products can be discharged through the outlet end of the second conveying channel 13. The internal space of the first conveying channel 12 can be selectively connected to the water in the preheating zone 111, and the internal space of the second conveying channel 13 can be selectively connected to the water in the preheating zone 111, the constant temperature sterilization zone 112, and the cooling zone 113. The meat products pass through the preheating zone 111, the constant temperature sterilization zone 112, and the cooling zone 113 in the second conveying channel 13 in sequence and come into contact with the water in each zone to complete the preheating, uniform sterilization, and cooling of the meat products, improve the uniformity and thoroughness of sterilization, avoid the stretch film curling caused by sudden temperature changes, and the spiral channel can avoid the stretch film curling caused by the compression of the meat products, thereby improving the appearance of the product.

[0033] In short, the sterilization device 10 of this application divides the interior of the sterilization pot 11 into a preheating zone 111, a constant temperature sterilization zone 112, and a cooling zone 113 to achieve zoned temperature control. Furthermore, the first conveying channel 12 and the second conveying channel 13 are both designed with a spiral structure, which realizes gradient preheating, uniform sterilization, and rapid cooling of low-temperature meat products, improves the thoroughness and stability of sterilization, and can also avoid the problem of stretch film curling caused by sudden temperature changes and squeezing collisions during the processing of meat products, thereby improving the appearance of the product.

[0034] like Figure 1 and Figure 2As shown, in some embodiments of this application, the inclination angle of the first transmission channel 12 and the second transmission channel 13 is α, and satisfies the relationship: 8°≤α≤12°. It can be understood that the inclination angle of the first transmission channel 12 and the second transmission channel 13 can be any value between 8° and 12°. For example, the inclination angle of the first transmission channel 12 and the second transmission channel 13 can be, but is not limited to, 8°, 9°, 10°, 11°, 12°, etc. If the inclination angle of the first transmission channel 12 and the second transmission channel 13 is too small, it will cause the first transmission channel 12 and the second transmission channel 13 to... The overall length of the conveyor channel 13 is too long, occupying a large amount of space inside the sterilizer 11. If the inclination angle of the first conveyor channel 12 and the second conveyor channel 13 is too large, the meat products will slide down too fast, causing the meat products to be squeezed. Therefore, setting the inclination angle of the first conveyor channel 12 and the second conveyor channel 13 within the above-mentioned range can prevent the edge of the stretch film of the meat products from being squeezed and curled due to gravity. The first conveyor channel 12 and the second conveyor channel 13 can maintain a distance of 25-35cm from the inner wall of the sterilizer 11, thereby ensuring that the meat products are thoroughly sterilized in all directions.

[0035] like Figure 3 As shown, in some embodiments of this application, the first conveying channel 12 may include a first conveyor belt 121 and a first cover plate 122. The first conveyor belt 121 may be a food-grade stainless steel mesh belt. The first conveyor belt 121 may be used to transport meat products. A first partition plate 1211 may be provided on the surface of the first conveyor belt 121. The first partition plate 1211 and the first conveyor belt 121 may be fixed by welding to make the structure more robust and less prone to deformation. The height of the first partition plate 1211 may be 5-8cm, the thickness of the first partition plate 1211 may be 3mm, and the distance between two adjacent first partition plates 1211 may be 15-20cm. Meat products may be placed between two adjacent first partition plates 1211, thereby realizing the independent placement of meat products in a single layer, avoiding collisions and squeezing of meat products during transportation, and preventing the stretch film from curling.

[0036] The first cover plate 122 is connected to the first conveyor belt 121 to form a first cavity. The first cover plate 122 can be constructed in a "U" shape and can be made of 304 stainless steel. The cross-sectional width of the first cover plate 122 is 2 cm wider than that of the first conveyor belt 121, thereby ensuring that the meat products are transported smoothly within the channel and do not deviate from the channel. The first cavity can be selectively closed to prevent hot water splashing and heat loss, reduce heat loss in the temperature zone, ensure temperature stability in each temperature zone, and prevent the meat products from deviating from the channel during transport. A portion of the top and side walls of the first cover plate 122 can be formed with first sieve holes 1220.

[0037] Optionally, the diameter of the first sieve hole 1220 can be 0.8-1.2cm, the number of first sieve holes 1220 can be multiple, and the spacing between multiple first sieve holes 1220 can be 0.5-1cm. The first sieve holes 1220 can be selectively opened or closed to facilitate communication or isolation between the first cavity and the outside. It is understood that the first sieve hole 1220 can be opened to allow hot water to contact the meat products. Using the first sieve hole 1220 can ensure that the hot water can fully penetrate and contact the meat products to achieve uniform sterilization, while avoiding strong water flow impacting the stretch membrane and reducing membrane damage.

[0038] like Figure 5 As shown, in some embodiments of this application, the first cover plate 122 may include a first inner plate 1221 and a first outer plate 1222. The first inner plate 1221 may be connected to the first conveyor belt 121. Optionally, the first inner plate 1221 and the first conveyor belt 121 may be slidably connected. The first outer plate 1222 may be sleeved on the outer periphery of the first inner plate 1221 and may be connected to the first conveyor belt 121. The first outer plate 1222 has a first screen hole 1220. The first inner plate 1221 may be selectively slid relative to the first outer plate 1222 to change the opening area of ​​the first screen hole 1220. Optionally, the first inner plate 1221 may have a through hole, which may cooperate with the first screen hole 1220 to change the opening area of ​​the first screen hole 1220.

[0039] In a specific embodiment, the first inner plate 1221 may be provided with a through hole that is exactly the same as the first screen hole 1220 of the first outer plate 1222. The first screen hole 1220 of the first inner plate 1221 and the first screen hole 1220 of the first outer plate 1222 may be staggered. When the first cavity is isolated from the outside, the first screen hole 1220 of the first inner plate 1221 and the first screen hole 1220 of the first outer plate 1222 are completely staggered, that is, the opening area of ​​the first screen hole 1220 is 0%. When the first cavity needs to be connected to the outside, the first inner plate 1221 can be slid to move relative to the first outer plate 1222, thereby changing the overlap of the first screen hole 1220 of the first inner plate 1221 and the first screen hole 1220 of the first outer plate 1222 and adjusting the opening area. The opening area of ​​the screen hole can be adjusted according to the needs of different stages of preheating, constant temperature and cooling, thereby improving the process adaptability. In other embodiments, the first inner plate 1221 may be configured as a through hole of other shapes and adapted to the first screen hole 1220 of the first outer plate 1222, and the shape of the through hole of the first inner plate 1221 is not limited.

[0040] Furthermore, the driving structure of the first inner plate 1221 can be driven manually or electrically, and the first inner plate 1221 can be designed in sections according to temperature zones, that is, each section corresponds to a temperature, thereby realizing independent adjustment of the opening area of ​​the screen holes in each temperature zone, further improving process flexibility and adapting to the hot water contact requirements of different temperature zones.

[0041] like Figure 4 As shown, in some embodiments of this application, the second conveying channel 13 may include a second conveyor belt 131 and a second cover plate 132. The second conveyor belt 131 may be a food-grade stainless steel mesh belt. The second conveyor belt 131 may be used to transport meat products. A second partition plate 1311 may be provided on the surface of the second conveyor belt 131. The second partition plate 1311 and the second conveyor belt 131 may be fixed by welding to make the structure more robust and less prone to deformation. The height of the second partition plate 1311 may be 5-8cm, the thickness of the second partition plate 1311 may be 3mm, and the distance between two adjacent second partition plates 1311 may be 15-20cm. Meat products may be placed between two adjacent second partition plates 1311, thereby realizing the independent placement of meat products in a single layer, avoiding collisions and squeezing of meat products during transportation, and preventing the stretch film from curling.

[0042] The second cover plate 132 is connected to the second conveyor belt 131 to form a second cavity. The second cover plate 132 can be constructed in a "U" shape. The second cover plate 132 can be made of 304 stainless steel. The cross-sectional width of the second cover plate 132 is 2cm wider than that of the second conveyor belt 131, thereby ensuring that the meat products are transported smoothly in the channel and do not deviate from the channel. The second chamber can be selectively closed to prevent hot water splashing and heat loss in each temperature zone, reduce heat loss in each temperature zone, ensure temperature stability in each temperature zone, and prevent meat products from deviating from the channel during transportation. Part of the top and side walls of the second cover plate 132 can be formed with second screen holes 1320. Optionally, the diameter of the second screen holes 1320 can be 0.8-1.2cm, and there can be multiple second screen holes 1320. The spacing between multiple second screen holes 1320 can be 0.5-1cm. The second screen holes 1320 can be selectively opened or closed to facilitate communication or isolation between the second chamber and the outside. It can be understood that the second screen holes 1320 can be opened to allow hot water to contact the meat products. Using second screen holes 1320 can ensure that the hot water can fully penetrate and contact the meat products to achieve uniform sterilization, while avoiding strong water flow impacting the stretch membrane and reducing membrane damage.

[0043] like Figure 6As shown, in some embodiments of this application, the second cover plate 132 may include a second inner plate 1321 and a second outer plate 1322. The second inner plate 1321 may be connected to the second conveyor belt 131. Optionally, the second inner plate 1321 and the second conveyor belt 131 may be slidably connected. The second outer plate 1322 may be sleeved on the outer periphery of the second inner plate 1321 and may be connected to the second conveyor belt 131. The second outer plate 1322 has a second sieve hole 1320. The second inner plate 1321 may be selectively slid relative to the second outer plate 1322 to change the opening area of ​​the second sieve hole 1320. Optionally, the second inner plate 1321 may have a through hole, which may cooperate with the second sieve hole 1320 to change the opening area of ​​the second sieve hole 1320.

[0044] In a specific embodiment, the second inner plate 1321 may be provided with a through hole that is exactly the same as the second sieve hole 1320 of the second outer plate 1322, and the second sieve hole 1320 of the second inner plate 1321 and the second sieve hole 1320 of the second outer plate 1322 may be staggered. When the second cavity is isolated from the outside, the second sieve hole 1320 of the second inner plate 1321 and the second sieve hole 1320 of the second outer plate 1322 are completely staggered, that is, the opening area of ​​the second sieve hole 1320 is 0%. When the second cavity needs to be connected to the outside, the second inner plate 1321 can be slid to move relative to the second outer plate 1322, thereby changing the overlap of the second sieve hole 1320 of the second inner plate 1321 and the second sieve hole 1320 of the second outer plate 1322, and adjusting the opening area. The opening area of ​​the sieve hole can be adjusted according to the needs of different stages such as preheating, constant temperature and cooling, thereby improving the process adaptability. In other embodiments, the second inner plate 1321 may be configured with through holes of other shapes and adapted to the second sieve hole 1320 of the second outer plate 1322, and the shape of the through holes in the second inner plate 1321 is not limited.

[0045] Furthermore, the driving structure of the second inner plate 1321 can be driven manually or electrically, and the second inner plate 1321 can be designed in sections according to temperature zones, that is, each section corresponds to a temperature, thereby realizing independent adjustment of the opening area of ​​the screen holes in each temperature zone, further improving process flexibility and adapting to the hot water contact requirements of different temperature zones.

[0046] like Figure 1As shown in some embodiments of this application, the sterilizer 11 is provided with partitions 114 arranged sequentially along the height direction. The partitions 114 can be welded and fixed to the inner wall of the sterilizer 11 to ensure the sealing between the partitions 114 and the sterilizer 11. The thickness of the partitions 114 can be 5mm, and the partitions 114 can be used to install temperature detection components to detect the water temperature of each area. There can be multiple partitions 114, which divide the internal space of the sterilizer 11 into a preheating zone 111, a constant temperature sterilization zone 112, and a cooling zone 113. The first conveying channel 12 and the second conveying channel 13 are both provided with miniature water-blocking weirs at the connection points with the partitions 114. That is, the miniature water-blocking weirs can be set inside the first cover plate 122 and the second cover plate 132. The miniature water-blocking weirs can prevent hot water from flowing back and forth in the channels after the temperature zones are separated, which would prevent the temperature zones from achieving gradient temperature changes. The miniature water-blocking weirs can be arc-shaped stainless steel plates. The height of the miniature water-retaining weir can be 5-8cm, and the thickness of the miniature water-retaining weir is 3mm. The miniature water-retaining weir can be welded and fixed to the inner wall of the first cover plate 122 and the inner wall of the second cover plate 132. The top of the miniature water-retaining weir can be treated with an R2-R3 rounded chamfer to avoid scratching the stretch membrane. The width of the miniature water-retaining weir is consistent with the width of the inner wall of the first cover plate 122 and the second cover plate 132, and they fit together seamlessly. This can effectively prevent hot water from flowing between different temperature zones in the channel, so that each temperature zone is independent of each other and the gradient temperature change process can be realized.

[0047] The first conveying channel 12 and the second conveying channel 13 are fixedly connected through the partitions 114 of each zone, and the joints are sealed. The joints are sealed with double-layer sealing strips made of food-grade silicone. The sealing strips have a temperature resistance of ≥150℃, thereby completely blocking the hot water flow between each temperature zone, ensuring the temperature stability of each temperature zone, and avoiding temperature zone interference that affects the gradient temperature change effect.

[0048] In some embodiments, both the first cavity and the second cavity can be constructed as multiple segments, and a micro water-blocking weir is provided at the connection between two adjacent segments. When the two adjacent segments are located in two temperature ranges respectively, the micro water-blocking weir is located at the partition 114 position. At this time, when the sieve holes are opened, the micro water-blocking weir can prevent water from flowing between the two adjacent segments of the cavity, ensuring that each temperature zone is independent of each other.

[0049] In some embodiments of this application, the preheating zone 111 accounts for 20%-30% of the longitudinal height of the sterilizer 11. The height ratio of the preheating zone 111 can be set in combination with the preheating time of the meat products and the overall height of the sterilizer. This setting can ensure that the meat products achieve sufficient gradient heating in the preheating zone 111 and avoid instantaneous entry into a high-temperature environment. The part of the first cover plate 122 above the preheating zone 111 is not perforated. That is, the part of the first cover plate 122 corresponding to the constant temperature sterilization zone 112 and the cooling zone 113 is a fully enclosed structure without sieve holes. This setting can be combined with the synergistic optimization of temperature stratification and micro water-blocking weir to avoid the problem of stretch film curling caused by the meat products coming into contact with high temperature or low temperature hot water in advance. With the above structure, the meat products can only come into contact with hot water in the preheating zone 111 when they go down, achieving gradient heating and avoiding the stretch film curling due to sudden heating from the process end.

[0050] The constant-temperature sterilization zone 112 occupies 40%-50% of the longitudinal height of the sterilizer 11. This zone is the core sterilization temperature zone, and its height ensures the meat products remain at a constant temperature of 90℃ for the required duration, meeting the total sterilization time requirements and achieving thorough sterilization. The cooling zone 113 occupies 20%-30% of the longitudinal height of the sterilizer 11. This height ensures sufficient gradient cooling of the meat products, preventing condensation from direct contact between hot meat products and room temperature, and also preventing the stretch film from curling due to sudden cooling.

[0051] like Figure 1 As shown, in some embodiments of this application, an annular baffle 115 is provided on the inner wall of the sterilizer 11. The annular baffle 115 is located at the gap between the inner wall of the sterilizer 11 and the first conveying channel 12 and the second conveying channel 13. Specifically, the annular baffle 115 can be made of stainless steel and the thickness of the annular baffle 115 can be 3mm. The annular baffle 115 is welded and fixed to the inner wall of the sterilizer 11. The outer wall of the annular baffle 115 is adapted to the inner wall of the sterilizer 11. The inner wall of the annular baffle 115 is spaced 5cm from the first conveying channel 12 or the second conveying channel 13, thereby ensuring that the annular baffle 115 does not affect the operation of the channel. There can be multiple annular baffles 115, and multiple annular baffles 115 can be arranged one-to-one with each spiral of the first conveying channel 12 and the second conveying channel 13.

[0052] The annular baffle 115 has guide holes 1151 with a diameter of 5mm. There are multiple guide holes 1151, and the distance between adjacent guide holes 1151 is 10cm. The guide holes 1151 can be inclined, and the inclination direction of the guide holes 1151 can be the same as the spiral direction of the second conveying channel 13. The guide holes 1151 can be used to guide hot water to form a spiral turbulence that rises along the channel. That is, the guide holes 1151 can make the hot water form a spiral turbulence in the gap between the second conveying channel 13 and the inner wall of the sterilizer 11, which wraps around the outer wall of the second conveying channel 13, so that the meat products in the channel are heated evenly and sterilization dead corners are completely eliminated. At the same time, the spiral turbulence can improve the heat exchange efficiency between hot water and meat products, shorten sterilization time, and improve production efficiency. It should be noted that in order to ensure the turbulence effect, a power source can be added. That is, the guide holes 1151 can be connected to an external air pump through the pipeline to continuously supply air and ensure the turbulence effect.

[0053] In some embodiments of this application, steam inlet pipes can be provided at the bottom of the preheating zone 111 and on the side of the constant temperature sterilization zone 112. These steam inlet pipes can drive water flow. Specifically, the steam inlet pipes can be made of stainless steel, with a diameter of 50mm. A steam generator can be connected to the steam inlet pipes. Placing the steam inlet pipes at the bottom of the preheating zone 111 allows hot water to flow upwards, creating a counter-current contact between the hot water and the downward spiral trajectory of the meat products, improving preheating efficiency. Simultaneously, it allows the temperature of the preheating zone 111 to gradually increase from bottom to top, adapting to the gradient heating requirements of the meat products and avoiding sudden temperature changes. The steam inlet pipes of the constant temperature sterilization zone 112 can be evenly arranged along its axial direction on the side. Here, the diameter of the steam inlet pipes can be 60mm, with one steam inlet pipe arranged every 60° circumferentially to ensure uniform temperature in the constant temperature zone, avoiding excessively high or low local temperatures and ensuring stable sterilization effects.

[0054] The cold water inlet pipe of the cooling zone 113 can be arranged at the top, specifically at the top of the side wall. The cold water inlet pipe can be made of stainless steel and has a diameter of 50mm. The cold water inlet pipe is connected to an external chiller unit. By arranging the cold water inlet pipe at the top of the cooling zone 113, the cold water can flow from top to bottom, forming a counter-current contact with the upward spiral trajectory of the meat products, thereby improving cooling efficiency. At the same time, the temperature of the cooling zone 113 decreases gradually from top to bottom, which is suitable for the gradient cooling requirements of the meat products and prevents the stretch film from curling due to sudden cooling.

[0055] Each temperature zone is equipped with a temperature sensor, which can be a PT100 type with an accuracy of ±0.5℃. The sensor is installed at the partition 114. The temperature sensor can monitor the temperature of each temperature zone in real time and feed it back to the control system to realize automatic temperature adjustment and ensure that the temperature of each temperature zone is stable within the set range.

[0056] In some embodiments of this application, the first conveying channel 12 and the second conveying channel 13 may be equipped with an online cleaning structure, which is a backwash pump. The backwash pump can be a food-grade high-pressure backwash pump with a rated pressure of 0.3-0.5 MPa and a flow rate of 10-15 m³ / h, possessing corrosion resistance and high-temperature resistance. The backwash pump is externally connected to nozzles facing the first conveying channel 12 and the second conveying channel 13. The nozzles can be fan-shaped stainless steel nozzles with an orifice diameter of 8 mm. One nozzle is arranged every 20 cm, and the nozzles can be evenly distributed on the inner and outer sides of the first conveying channel 12 and the second conveying channel 13. The nozzle spray direction is directly facing the surface of the conveyor belt and the inner wall of the cover plate. Simultaneously, a removable slag collection box can be provided at the lowest point of the first conveying channel 12 and the second conveying channel 13. The slag collection box is made of stainless steel and has a 2 mm aperture filter screen at the top for filtering and collecting meat scraps and impurities after rinsing. The slag collection box is snap-fitted to the bottom of the channel for easy periodic disassembly and cleaning. By installing backwash pumps and nozzles, the surface of the conveyor belt, the inner wall of the cover plate, and the screen holes can be directly high-pressure washed after the equipment is stopped. This eliminates the need to disassemble the equipment, greatly simplifies the cleaning process, reduces maintenance time and labor costs, and avoids problems such as channel blockage and sterilization contamination caused by the accumulation of impurities, ensuring the hygiene and safety of the equipment and meeting food processing industry standards.

[0057] In some embodiments of this application, the top of the first conveying channel 12 is connected to a feeding conveyor, which can be a food-grade belt conveyor. The feeding conveyor can be aligned with the top of the first conveying channel 12 to smoothly feed the stretched film-packaged meat products into the first conveying channel 12. The feeding speed matches the running speed of the first conveyor belt 121 to avoid meat product accumulation. The inlet end of the second conveying channel 13 is fixedly connected to the outlet end of the first conveying channel 12, and a smooth transition is provided at the connection point to avoid collision and compression of meat products during turning and conveying. The outlet end of the second conveying channel 13 is connected to a discharging conveyor, which can be a food-grade belt conveyor. The discharging conveyor can be aligned with the outlet end of the second conveying channel 13 to transport the sterilized and cooled meat products to the external drying and packaging area. The discharging speed matches the running speed of the second conveyor belt 131 to ensure smooth conveying and to ensure stable conveying of meat products in the sterilizer 11.

[0058] Furthermore, the operating speed of the first conveyor belt 121 and the second conveyor belt 131 is 0.5-1 m / min. The operating speed of the first conveyor belt 121 and the second conveyor belt 131 can be set in combination with the total residence time of the meat products in the sterilizer 111 for 20 minutes and the total length of the channel. This setting can ensure that the residence time of the meat products in each temperature zone meets the process requirements: 4-6 minutes in the preheating zone 111, 8-10 minutes in the constant temperature sterilization zone 112, and 4-6 minutes in the cooling zone 113, so as to achieve sufficient preheating, sterilization and cooling. The first conveyor belt 121 and the second conveyor belt 131 can be driven by a variable frequency reduction motor, and the speed can be flexibly adjusted according to the specifications of the meat products and the sterilization requirements to adapt to different production conditions.

[0059] The following is for reference. Figure 7 This application describes a sterilization method according to an embodiment.

[0060] The sterilization method according to the embodiments of this application is applied to the sterilization apparatus of the above embodiments. The sterilization method includes: adjusting and monitoring the temperatures of the preheating zone, the constant temperature sterilization zone, and the cooling zone in real time; placing the low-temperature meat products packaged with stretch film at the inlet end of the first conveying channel and moving them to the preheating zone; transferring the meat products from the outlet end of the first conveying channel to the inlet end of the second conveying channel, and passing through the preheating zone, the constant temperature sterilization zone, and the cooling zone in sequence with the second conveying channel to complete preheating, uniform sterilization, and cooling; and conveying the sterilized meat products from the outlet end of the second conveying channel to the drying and packaging area.

[0061] Specifically, S1 adjusts and monitors the temperatures of the preheating zone, constant temperature sterilization zone, and cooling zone in real time. In actual operation, the sterilization device is started first, and the power supply to the steam generator, chiller unit, and backwash pump is connected. The temperature of each zone is adjusted through the control system: the preheating zone is adjusted to 60-70℃, the constant temperature sterilization zone to 90℃, and the cooling zone to 25-30℃. The temperature sensors of each zone monitor the temperature in real time and feed the temperature data back to the control system. The control system automatically adjusts the valve opening of the steam inlet pipe and the chilled water inlet pipe to ensure that the temperature of each zone is stable within the set range and that the temperature fluctuation does not exceed ±0.5℃.

[0062] Meanwhile, the first and second conveyor belts are running. The running speed of the first and second conveyor belts is adjusted to 0.5-1m / min. The equipment is run unloaded for 5 minutes to check the operating status, including the operation of the conveyor belts, temperature stability, sealing performance, and nozzle spraying. After ensuring that there are no abnormalities in the equipment, the next process is carried out.

[0063] S2. Place the stretch-film packaged low-temperature meat products at the inlet of the first conveyor channel and move them to the preheating area. Specifically, the stretch-film packaged low-temperature meat products are fed into the inlet of the first conveyor channel via a feeding conveyor. The meat products can be low-temperature meat products filled with collagen casings or animal casings, such as sausages and ham. The stretch film is a food-grade high-temperature resistant stretch film with a thickness of 0.03-0.05mm, a temperature resistance range of -10℃ to 120℃, good flexibility and sealing performance, and can adapt to gradient temperature change conditions.

[0064] The meat products are driven by the first conveyor belt to pass through the preheating zone from top to bottom along the first cavity, achieving gradient preheating. This avoids the stretch film from curling due to sudden thermal expansion caused by instantaneous entry into a high-temperature environment, and also reduces the loss of texture caused by thermal shock, preparing the meat products for subsequent constant-temperature sterilization. At the same time, the first inner plate of the corresponding preheating zone is adjusted to adjust the opening area of ​​the screen holes to 30-50%, reducing the impact of hot water on the stretch film and further preventing the stretch film from curling. This setting can ensure the preheating effect and protect the stretch film.

[0065] S3. The meat products are transferred from the exit end of the first conveyor channel to the inlet end of the second conveyor channel, and then sequentially pass through the preheating zone, the constant temperature sterilization zone, and the cooling zone along the second conveyor channel to complete preheating, uniform sterilization, and cooling. After preheating, the meat products continue to be transferred from the exit end of the first conveyor channel to the inlet end of the second conveyor channel, thus entering the second cavity. Driven by the second conveyor belt, they pass through the constant temperature sterilization zone and the cooling zone sequentially from bottom to top.

[0066] When passing through the constant temperature sterilization zone, the first inner plate of the corresponding constant temperature sterilization zone is adjusted to adjust the opening area of ​​the sieve holes to 80-100%, ensuring that the 90℃ constant temperature hot water fully passes through the sieve holes and contacts the meat products. At the same time, the annular baffle guides the hot water to form a spiral turbulent flow that rises along the channel and wraps around the outer wall of the channel, so that the meat products are heated evenly and sterilization dead corners are completely eliminated. The meat products stay in the 90℃ constant temperature environment for 8-10 minutes to complete uniform sterilization, ensuring that the meat products are thoroughly sterilized and meet food hygiene standards.

[0067] When passing through the cooling zone, adjust the first inner plate of the corresponding cooling zone to adjust the opening area of ​​the screen holes to 30-50% to reduce the impact of cold water on the stretch film. The cold water flows from top to bottom, forming a counter-current contact with the upward spiral trajectory of the meat products, which improves the cooling efficiency. The meat products are gradually cooled from 90℃ to 25-30℃ to achieve gradient cooling. This avoids the stretch film from shrinking and curling due to direct contact between high-temperature meat products and low-temperature cold water. At the same time, it avoids the high-temperature meat products from directly contacting room temperature after being taken out of the pot, which would cause condensation. This prevents the stretch film from being damaged and the products from getting damp due to condensation, and prepares the product for subsequent drying and packaging processes.

[0068] During this process, the miniature water-blocking weirs at the junctions of each temperature zone effectively block the crossflow of hot water between the zones, ensuring the temperature stability of the constant temperature sterilization zone and the cooling zone, and avoiding temperature zone interference that affects the gradient temperature change effect. The first and second partitions ensure that meat products are always placed in a single layer independently without mutual compression, further preventing the stretch film from curling.

[0069] S4. The sterilized meat products are conveyed from the exit of the second conveyor channel to the drying and packaging area. Specifically, the total residence time of the meat products in the sterilizer is 20 minutes to ensure thorough sterilization and avoid over-sterilization that would degrade the meat's texture. After sterilization and cooling, the products are conveyed through the exit of the second conveyor channel to the external drying and packaging area via a discharge conveyor device for subsequent drying and packaging processes. The drying temperature is 40-50℃, and the drying time is 10-15 minutes to remove surface moisture from the meat products, thereby obtaining qualified low-temperature meat products and ensuring product quality.

[0070] After a batch of meat products has been sterilized or when the equipment requires maintenance, shut down the equipment, turn off the power to the steam generator, chiller, and conveyor belt, and start the backwash pump. The backwash pump pressurizes the cleaning water and sprays it through nozzles onto the surface of the conveyor belt, the inner wall of the cover plate, the surface of the cover body, and the screen holes, performing high-pressure rinsing of the inside of the channel. The rinsing time is 10-15 minutes, and the temperature of the cleaning water is 40-50℃. A small amount of food-grade detergent can be added to the cleaning water to improve the cleaning effect. After rinsing, impurities, meat scraps, and dirt fall into the slag collection box under gravity. Regularly disassemble the slag collection box, clean the internal impurities, and after cleaning, reset the slag collection box and rinse it with clean water for 5 minutes to remove residual detergent. Turn off the backwash pump to complete the equipment cleaning. The cleaning water temperature setting is to improve the cleaning effect and avoid damage to the equipment caused by excessively high or low water temperatures. The use of food-grade detergent meets the hygiene requirements of food processing. Regular cleaning can ensure the hygiene of the equipment, avoid problems such as channel blockage and sterilization contamination caused by the accumulation of impurities, and extend the service life of the equipment.

[0071] In short, the sterilization method of this application divides the interior of the sterilization pot into a preheating zone, a constant temperature sterilization zone, and a cooling zone to achieve zoned temperature control. Furthermore, the first and second conveying channels are both designed with a spiral structure, which enables gradient preheating, uniform sterilization, and rapid cooling of low-temperature meat products. This improves the thoroughness and stability of sterilization and avoids the problem of stretch film curling caused by sudden temperature changes, squeezing, and collisions during meat product processing, thus improving the product's appearance.

[0072] In some embodiments of this application, the opening area of ​​the sieve holes is adjusted according to the sterilization stage. During the preheating and cooling stages, it is adjusted to 30-50%, and during the constant-temperature sterilization stage, it is adjusted to 80-100%. This can be achieved by rotating a knob on the outside of the sterilizer, which drives the inner plate to slide. Combined with the dial on the knob, precise adjustment of the sieve hole opening area can be achieved. After adjustment, the inner plate is fixed by a locking structure to prevent slippage and deviation in the sieve hole opening area. Simultaneously, the sieve hole opening area can be flexibly adjusted according to the specifications of the meat products and the characteristics of the stretch film, improving process adaptability. During the conveyor belt process, the partition plates on the conveyor belt surface ensure that the meat products are placed independently in a single layer without mutual compression. If misalignment of the meat products is found, it can be slightly adjusted manually to avoid affecting the sterilization effect and the integrity of the stretch film.

[0073] In the description of this application, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc., indicating the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this application.

[0074] In the description of this application, "first feature" and "second feature" may include one or more of the features.

[0075] In the description of this application, "multiple" means two or more.

[0076] In the description of this application, the first feature being "above" or "below" the second feature may include the first and second features being in direct contact, or the first and second features being in contact through another feature between them.

[0077] In the description of this application, the terms "above," "over," and "on top" for the first feature and the second feature include the first feature being directly above or diagonally above the second feature, or simply indicate that the first feature is at a higher horizontal level than the second feature.

[0078] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "illustrative embodiment," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0079] Although embodiments of this application have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of this application, the scope of which is defined by the claims and their equivalents.

Claims

1. A sterilization device for meat products, characterized in that, include: The sterilizer (11) has a preheating zone (111), a constant temperature sterilization zone (112) and a cooling zone (113) arranged sequentially along its height direction. A first conveying channel (12) has a section that passes through the cooling zone (113), the constant temperature sterilization zone (112), and the preheating zone (111) in sequence. The inlet end of the first conveying channel (12) is located at the top of the cooling zone (113), and the outlet end of the first conveying channel (12) is located in the preheating zone (111). The second conveying channel (13) has a section that passes through the preheating zone (111), the constant temperature sterilization zone (112), and the cooling zone (113) in sequence. The inlet end of the second conveying channel (13) is located in the preheating zone (111) and is sealed to the outlet end of the first conveying channel (12). The outlet end of the second conveying channel (13) is located at the top of the cooling zone (113). The first conveying channel (12) and the second conveying channel (13) are spiral-shaped. The internal space of the first conveying channel (12) can be selectively connected to the water in the preheating zone (111), and the internal space of the second conveying channel (13) can be selectively connected to the water in the preheating zone (111), the constant temperature sterilization zone (112), and the cooling zone (113).

2. The sterilization device for meat products according to claim 1, characterized in that, The tilt angle of the first transmission channel (12) and the second transmission channel (13) is α and satisfies the relationship: 8°≤α≤12°.

3. The sterilization device for meat products according to claim 1, characterized in that, The first transmission channel (12) includes: A first conveyor belt (121) is provided with a first partition plate (1211) on its surface, and meat products are placed between two adjacent first partition plates (1211). A first cover plate (122) is connected to the first conveyor belt (121) and forms a first cavity. A portion of the first cover plate (122) forms a first screen hole (1220). The first screen hole (1220) is selectively opened or closed to facilitate or isolate the first cavity from the outside.

4. The sterilization device for meat products according to claim 3, characterized in that, The first cover plate (122) includes: The first inner plate (1221) is connected to the first conveyor belt (121); The first outer plate (1222) is sleeved on the outer periphery of the first inner plate (1221) and connected to the first conveyor belt (121). The first outer plate (1222) has the first screen hole (1220). The first inner plate (1221) can be selectively slid relative to the first outer plate (1222) to change the opening area of ​​the first sieve hole (1220).

5. The sterilization device for meat products according to claim 3, characterized in that, The second transmission channel (13) includes: A second conveyor belt (131) is provided with a second partition plate (1311) on its surface, and meat products are placed between two adjacent second partition plates (1311). The second cover plate (132) is connected to the second conveyor belt (131) and forms a second cavity. The second cover plate (132) has a second screen hole (1320) which is selectively opened or closed to facilitate or isolate the second cavity from the outside.

6. The sterilization device for meat products according to claim 5, characterized in that, The second cover plate (132) includes: The second inner plate (1321) is connected to the second conveyor belt (131); The second outer plate (1322) is sleeved on the outer periphery of the second inner plate (1321) and connected to the second conveyor belt (131). The second outer plate (1322) has the second screen hole (1320). The second inner plate (1321) can selectively slide relative to the second outer plate (1322) to change the opening area of ​​the second screen hole (1320).

7. The sterilization device for meat products according to claim 5, characterized in that, The sterilizer (11) is provided with a plurality of partitions (114) arranged sequentially along the height direction. The plurality of partitions (114) are adapted to divide the internal space of the sterilizer (11) into the preheating zone (111), the constant temperature sterilization zone (112) and the cooling zone (113). The first conveying channel (12) and the second conveying channel (13) pass through each partition (114) and are sealed to the partition (114). The interior of the connection between the first conveying channel (12) and the second conveying channel (13) and the partition (114) is provided with a miniature water-retaining weir.

8. The sterilization device for meat products according to claim 7, characterized in that, The inner wall of the sterilizer (11) is provided with an annular baffle plate (115), and the annular baffle plate (115) has a guide hole (1151). The inclination direction of the guide hole (1151) is the same as the spiral direction of the second conveying channel (13).

9. The sterilization device for meat products according to claim 7, characterized in that, Steam inlet pipes are provided at the bottom of the preheating zone (111) and the side of the constant temperature sterilization zone (112), and cold water inlet pipes are provided at the top of the cooling zone (113). The steam inlet pipes and the cold water inlet pipes are adapted to drive water flow.

10. A sterilization method, characterized in that, The sterilization method is applied to the sterilization apparatus as described in any one of claims 1-9, and the sterilization method includes: Adjust and monitor the temperatures of the preheating zone, the constant temperature sterilization zone, and the cooling zone in real time; The low-temperature meat products packaged in stretch film are placed at the inlet end of the first conveyor channel and moved thereto to the preheating zone. The meat products are transferred from the exit end of the first conveyor channel to the inlet end of the second conveyor channel, and then sequentially pass through the preheating zone, the constant temperature sterilization zone and the cooling zone along the second conveyor channel to complete preheating, uniform sterilization and cooling. The sterilized meat products are transported from the exit of the second conveyor channel to the drying and packaging area.

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