A sterilization device and control method suitable for fresh meat surfaces

Abstract

The application relates to the fresh meat sterilization technical field and discloses a sterilization equipment suitable for the surface of fresh meat and a control method, which comprises a supporting frame and a processing box. An outer wall of the processing box is provided with a controller. The upper surface of the processing box is sequentially fixedly connected with a second air inlet box, an air outlet box, a power supply box and a third air inlet box from left to right. The inner wall of the processing box is rotationally connected with a first baffle. The lower surface of the first baffle is fixedly connected with a first soft film. The upper surface outer wall of a belt is attached to the lower surfaces of the first soft film and a second soft film. A plurality of discharge holes are arranged in the inner wall of the belt. A plurality of top blocks are fixedly connected to the outer side of the belt, and the top ends of the top blocks are designed in an arc shape. The discharge holes are arranged on the surface of the belt and the top blocks are arranged. The top blocks locally lift the fresh meat to form a flow gap. Blood and waste liquid can be discharged downward through the discharge holes, so that the uniformity and quality of the sterilization of the surface of the fresh meat are improved.

Description

Technical Field

[0001] This invention relates to the field of fresh meat sterilization technology, specifically to a sterilization device and control method suitable for the surface of fresh meat. Background Technology

[0002] Fresh meat is rich in nutrients, but its surface is extremely susceptible to bacterial, mold, Salmonella, E. coli, Staphylococcus aureus, and other microorganisms. Even if the internal meat is intact, surface microorganisms are the main source of fresh meat spoilage and food safety risks. Fresh meat surface sterilization equipment is a specialized food processing equipment that specifically targets the microorganisms on the outer surface of fresh meat to reduce their bacterial load. It only works on the surface of the meat and does not penetrate into the meat. Most of these are non-thermal sterilization methods that do not cook the meat and retain its freshness. They are mostly used in conjunction with slaughtering and cutting production lines.

[0003] In related technologies, methods such as spraying and soaking or ultraviolet irradiation are commonly used to sterilize the surface of fresh meat. However, during spraying and soaking sterilization, the fresh meat may pile up or the bottom of the meat pieces may be blocked by the conveyor belt, making it difficult for the sterilization medium to reach the contact area, which can easily create sterilization dead corners and reduce the quality of sterilization. Summary of the Invention

[0004] This invention provides a sterilization device and control method suitable for the surface of fresh meat, which solves the problem in related technologies that when fresh meat is sprayed and soaked for sterilization, the meat pieces may pile up or the bottom of the meat pieces may be blocked by the conveyor belt, making it difficult for the sterilization medium to contact the blocked parts, resulting in a reduction in sterilization quality.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a sterilization device suitable for the surface of fresh meat, comprising a support frame and a processing box. A controller is installed on the outer wall of the processing box. From left to right, a second air inlet box, an exhaust box, a power supply box, and a third air inlet box are sequentially fixedly connected to the upper surface of the processing box. A first baffle is rotatably connected to the inner wall of the processing box. A first flexible sheet is fixedly connected to the lower surface of the first baffle. A second baffle and a third baffle are rotatably connected to the inner wall of the processing box. A second flexible sheet is fixedly connected to the lower surface of the third baffle. A motor is fixedly connected to one side of the outer wall of the support frame. A belt is fixedly installed at the output end of the motor. The upper outer wall of the belt is attached to the lower surfaces of the first and second flexible sheets. Multiple sets of discharge holes are opened on the inner wall of the belt. Multiple sets of top blocks are fixedly connected to the outer side of the belt, and the top of each top block has an arc-shaped design.

[0006] By adopting the above technical solution, fresh meat is placed on a conveyor belt and transported into the processing box. The top block lifts the fresh meat, creating a gap at the contact point between the fresh meat and the conveyor belt to facilitate the entry of the sterilizing agent. At this time, the first baffle and the first soft sheet will contact and flatten the fresh meat. The controller controls the second air inlet box to exhaust gas to blow away the blood on the surface of the fresh meat or to open up the wrinkles on the surface of the fresh meat. The exhaust box will extract the sterilizing agent to prevent the used sterilizing agent from floating in the processing box and causing secondary infection of the fresh meat. After the surface of the fresh meat is sterilized, the power supply box will control the heating plate to heat up, thereby allowing the fresh meat to be sterilized a second time.

[0007] Preferably, the outer side of the belt is provided with multiple sets of limiting plates, and one side of the outer wall of each limiting plate is slidably connected to the outer walls of the first soft sheet and the second soft sheet. The inner bottom wall of the processing box is fixedly connected to a fixing frame, and the outer wall of the fixing frame is attached to the inner side of the belt.

[0008] Preferably, the lower side of the second air inlet box is provided with an inclined nozzle, and the bottom end of the inclined nozzle is inclined toward the second baffle. The lower side of the exhaust box is provided with an exhaust hole. The lower side of the power supply box is provided with a heating plate. The inner wall of the processing box near the heating plate is provided with multiple sets of temperature and humidity sensors, and the temperature and humidity sensors are electrically connected to the processing box. The lower side of the third air inlet box is provided with a slit-type food-grade air knife, and the bottom end of the slit-type food-grade air knife is inclined toward the second baffle.

[0009] Preferably, a first air inlet box is fixedly connected to the outer wall of the processing box, and multiple sets of air outlet pipes are provided on the inner wall of the first air inlet box. The outer walls of the air outlet pipes respectively penetrate the inner walls of the support frame and the fixed frame. A first drain box is fixedly connected to the outer wall of the processing box, and multiple sets of drain pipes are provided on the inner wall of the first drain box. The outer walls of the drain pipes respectively penetrate the inner walls of the support frame and the fixed frame.

[0010] Preferably, a discharge box is fixedly connected to the outer wall of the processing box, a water inlet strip is provided on the inner wall of the discharge box, a discharge groove is provided on the inner wall of the fixing frame, and the outer wall of the water inlet strip passes through the inner wall of the support frame and the discharge groove.

[0011] Preferably, the inner wall of the fixing frame has multiple sets of rectangular grooves, and the inner wall of the fixing frame is provided with an inclined component. The inclined component includes a baffle plate, the outer wall of the baffle plate is fixedly connected to the inner wall of the fixing frame, and a guide plate is fixedly connected to the outer wall of the baffle plate. The outer wall of the guide plate is fixedly connected to the inner wall of the fixing frame, and the guide plate is designed to be inclined. The outer wall of the air outlet pipe is located on the upper side of the guide plate, and the outer wall of the drain pipe is located on the lower side of the guide plate.

[0012] Preferably, the inner wall of the guide plate is rotatably connected to a connecting column, the outer wall of the connecting column is fixedly connected to multiple sets of impellers, the outer wall of the connecting column is fixedly connected to a U-shaped column, the outer wall of the U-shaped column is rotatably connected to a connecting block, the inner wall of the connecting block is rotatably connected to a connecting rod, the outer wall of the connecting rod is rotatably connected to an arc-shaped rod, and both ends of the connecting rod are circular.

[0013] Preferably, a fixing column is fixedly connected to the top end of the arc-shaped rod, and multiple sets of rocker arms are fixedly connected to the top end of the fixing column. A fixing rod is fixedly connected to the inner wall of the rocker arm, and the outer wall of the fixing rod is rotatably connected to the inner wall of the fixing frame.

[0014] Preferably, the upper surface of the rocker is fixedly connected with multiple sets of protrusions, and the end of the rocker away from the arc-shaped rod is fixedly connected with a counterweight.

[0015] A control method for a sterilization device suitable for the surface of fresh meat includes the following steps: S1. The controller initiates a self-test of the entire machine. After confirming that the signals of the motor, temperature and humidity sensor, exhaust box, and discharge box are normal, the controller drives the motor to run. The motor drives the belt to convey the meat at a uniform speed. The fresh meat to be processed is placed on the belt. The limiting plate on the surface of the belt separates the fresh meat into sections. The belt's own arc-shaped top block lifts the fresh meat locally, creating a flow gap between the bottom of the fresh meat and the belt. The fresh meat enters the processing box with the belt. The fresh meat pushes the first baffle to rotate. The first soft sheet on the lower side of the first baffle flattens and stacks the fresh meat to prevent material accumulation. S2. The controller controls the second air inlet box to output clean air at room temperature. The airflow blows onto the surface of the fresh meat being conveyed, removing free blood and meat scraps from the surface of the fresh meat, and at the same time blowing open the wrinkles on the surface of the fresh meat. The exhaust box opens simultaneously, extracting water vapor and impurity gases floating inside the processing box through the exhaust port, reducing aerosol retention. After the pretreatment is completed, the fresh meat continues to be conveyed to the sterilization station. S3. The controller controls the tilting nozzle of the second air inlet box to spray disinfectant, and at the same time opens the first air inlet box. The high-pressure medium is transported to the guide plate through the air outlet pipe. The medium impacts the impeller and drives the connecting column to rotate. Through the transmission of the U-shaped column, connecting block, connecting rod, and arc rod, the rocker plate is driven to swing back and forth around the fixed rod. The protrusions on the rocker plate intermittently push the belt upward, causing the fresh meat to undulate and disturb. Hypochlorous acid is sprayed from the top onto the upper surface of the fresh meat, and at the same time, it acts on the bottom surface of the fresh meat through the discharge hole of the belt. Blood and waste liquid fall into the fixed frame through the discharge hole, and are collected in the first drainage box through the drain pipe and discharged outward. The exhaust box continuously extracts the chemical mist to avoid secondary pollution. S4. Fresh meat enters the residue removal station after passing through the second baffle. The controller starts the power supply box, which drives the heating plate to heat the air inside the cavity. Multiple temperature and humidity sensors on the inner wall of the processing box collect temperature and humidity data in the cavity in real time. The controller controls the third air inlet box to work. The slit-type food-grade air knife outputs warm air to sweep the fresh meat and remove residual hypochlorous acid solution and meat scraps. When the temperature and humidity sensor detects that the cavity temperature exceeds the process threshold, the controller increases the discharge rate of the discharge box and simultaneously adjusts the airflow rate of the slit-type food-grade air knife to quickly discharge hot air and aerosols and maintain the station temperature within the allowable range. S5. After processing, the fresh meat passes through the third baffle and the second soft sheet, and is sent out from the discharge end of the processing box to enter the subsequent packaging process. During the operation of the equipment, the controller receives sensor feedback signals in real time, and triggers alarm signals when the temperature or pressure is abnormal. After the batch processing is completed, the controller shuts down each air inlet box and heating plate in sequence, and the motor continues to drive the belt to run. In conjunction with the drain pipe and discharge box, the residual liquid inside the cavity is drained. After completion, the whole machine is stopped to facilitate CIP cleaning and maintenance.

[0016] This invention provides a sterilization device and control method suitable for the surface of fresh meat. It has the following beneficial effects: 1. This invention opens a discharge hole on the surface of the belt and sets a top block. The top block lifts the fresh meat locally to form a flow gap. Then, the first soft sheet under the first baffle flattens and stacks the material, so that the sterilizer can sterilize the fresh meat from the top and the discharge hole in all directions. Moreover, blood and waste liquid can be discharged downward through the discharge hole, which can improve the uniformity and quality of sterilization on the surface of fresh meat.

[0017] 2. The invention uses the high-pressure sterilizing agent output from the first air inlet box to drive the impeller to rotate, which causes the connecting column, U-shaped column, and connecting rod linkage mechanism to drive the rocker to swing back and forth. The protrusions on the rocker, together with the top block on the belt, make the fresh meat rise and fall and turn, which can continuously change the posture of the fresh meat, open up the folds and gaps of the fresh meat, and make the sterilizing agent fully contact all surfaces of the fresh meat.

[0018] 3. This invention uses a heating plate and a temperature and humidity sensor to monitor the temperature inside the processing box in real time. When the temperature is abnormal, the discharge box speeds up the discharge speed, while the slit-type food-grade air knife outputs warm air to blow away residual sterilization liquid and meat scraps on the surface of the fresh meat. The second and third baffles, together with the soft sheet, achieve workstation isolation to prevent the agent from entering the residue removal station, thereby reducing the risk of agent residue and improving the quality of the finished fresh meat. Attached Figure Description

[0019] Figure 1 This is a perspective view of the present invention; Figure 2 This is a partial structural diagram of the first air inlet box of the present invention; Figure 3 This is a partial structural diagram of the first baffle of the present invention; Figure 4 This is a partial side view of the top block structure of the present invention; Figure 5 This is a partial structural diagram of the fixing frame of the present invention; Figure 6 This is a partial structural diagram of the discharge trough of the present invention; Figure 7 This is a partial structural diagram of the barrier plate of the present invention; Figure 8 This is a partial structural diagram of the connecting block of the present invention.

[0020] The diagram exaggerates the spacing or dimensions between parts to show their positions; the diagram is for illustrative purposes only.

[0021] The components include: 1. Support frame; 2. Processing box; 21. Second air inlet box; 22. Exhaust box; 23. Power supply box; 24. Third air inlet box; 25. First baffle; 26. Second baffle; 27. Heating plate; 28. Third baffle; 3. Controller; 4. Motor; 5. Belt; 51. Limiting plate; 52. Discharge hole; 53. Top block; 6. Fixing frame; 7. First air inlet box; 8. First drainage box; 9. Discharge box; 10. Discharge... 11. Water pipe; 12. Air outlet pipe; 13. Discharge chute; 14. Rectangular chute; 15. Inclined assembly; 16. Baffle plate; 17. Guide plate; 18. Impeller; 19. Connecting block; 10. U-shaped column; 10. Connecting column; 11. Connecting rod; 12. Arc rod; 13. Fixed column; 14. Counterweight block; 14.15. Rocker; 16. Protrusion; 17. Fixed rod. Detailed Implementation

[0022] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0023] Please see the appendix Figure 1 - Appendix Figure 4This invention provides a sterilization device suitable for the surface of fresh meat, including a support frame 1 and a processing box 2. A controller 3 is provided on the outer wall of the processing box 2. From left to right, a second air inlet box 21, an exhaust box 22, a power supply box 23, and a third air inlet box 24 are fixedly connected to the upper surface of the processing box 2. A first baffle 25 is rotatably connected to the inner wall of the processing box 2. A first soft sheet is fixedly connected to the lower surface of the first baffle 25. A second baffle 26 and a third baffle 28 are rotatably connected to the inner wall of the processing box 2. A second soft sheet is fixedly connected to the lower surface of the third baffle 28. A motor 4 is fixedly connected to one side of the outer wall of the support frame 1. A belt 5 is fixedly provided at the output end of the motor 4. The upper surface of the belt 5 is attached to the lower surface of the first soft sheet and the second soft sheet. Multiple sets of discharge holes 52 are opened on the inner wall of the belt 5. Multiple sets of top blocks 53 are fixedly connected to the outer side of the belt 5, and the top of the top block 53 is arc-shaped.

[0024] Specifically, before using the equipment, the motor 4 is started by the controller 3 installed on the outer wall of the processing box 2. At this time, the motor 4 drives the belt 5 to roll. The motor 4 is existing technology and will not be described in detail here. When using the equipment, fresh meat is placed on the belt 5 for conveying. Before the fresh meat enters the processing box 2, the top block 53 installed on the outside of the belt 5 will lift the fresh meat, so that a gap appears at the contact point between the fresh meat and the belt 5 to facilitate the entry of the sterilizing agent, thereby achieving the effect of sterilizing the surface of the fresh meat. At the same time, the multiple sets of discharge holes 52 opened in the belt 5 can facilitate the entry of the sterilizing agent into the surface of the fresh meat, and blood or other impurities on the surface of the fresh meat can also be discharged from the discharge holes 52. When fresh meat enters the processing box 2, the first baffle 25 installed on the inner wall of the processing box 2 will come into contact with the fresh meat. At this time, the fresh meat will drive the first baffle 25 to rotate, and the first soft sheet on the lower side of the first baffle 25 will pull the fresh meat to flatten it, so as to prevent the fresh meat from piling up too high and increasing the difficulty of sterilization. When the fresh meat is conveyed in the processing box 2, the controller 3 will control the second air inlet box 21 to discharge gas to blow away the blood on the surface of the fresh meat or blow open the wrinkles on the surface of the fresh meat, so as to prevent the blood from accumulating in the wrinkles of the fresh meat. The disinfectant is discharged through the second air inlet box 21, while the exhaust box 22 extracts the disinfectant to prevent the used disinfectant from floating in the processing box 2 and causing secondary infection of the fresh meat. After the surface of the fresh meat is sterilized, it passes through the second baffle 26, which is used to block the disinfectant between the first baffle 25 and the second baffle 26 from entering the subsequent process. When the fresh meat enters between the second baffle 26 and the third baffle 28, the power supply box 23 controls the heating plate 27 to heat up, thereby sterilizing the fresh meat a second time. The third air inlet box 24, together with the heating plate 27, blows away the disinfectant, moisture or debris remaining on the surface of the fresh meat to prevent residue. At this time, the fresh meat is sealed and packaged after passing through the third baffle 28.

[0025] Please see the appendix Figure 2 and attached Figure 3 Multiple sets of limiting plates 51 are provided on the outer side of the belt 5. The outer wall of one side of the limiting plate 51 is slidably connected to the outer wall of the first soft sheet and the second soft sheet. A fixing frame 6 is fixedly connected to the inner bottom wall of the processing box 2. The outer wall of the fixing frame 6 is attached to the inner side of the belt 5.

[0026] Specifically, by installing two sets of limiting plates 51 between the four sets of discharge holes 52, the limiting plates 51 can block the contact of fresh meat in multiple areas, thereby reducing the infection rate of fresh meat. The outer wall of the limiting plate 51 is slidably connected to the outer walls of the first soft sheet and the second soft sheet, thereby preventing the accumulation of fresh meat. Furthermore, a fixing frame 6 is installed on the inner wall of the processing box 2, and the upper and lower sides of the fixing frame 6 are attached to the inner side of the belt 5. Thus, when the belt 5 conveys fresh meat, the fixing frame 6 can support the belt 5 and prevent the belt 5 from deforming.

[0027] Please see the appendix Figure 3 and attached Figure 5 The second air inlet box 21 is provided with an inclined nozzle on its lower side, and the bottom end of the inclined nozzle is inclined toward the second baffle 26. The exhaust box 22 is provided with an exhaust port on its lower side. The power supply box 23 is provided with a heating plate 27 on its lower side. The processing box 2 is provided with multiple sets of temperature and humidity sensors on its inner wall near the heating plate 27, and the temperature and humidity sensors are electrically connected to the processing box 2. The third air inlet box 24 is provided with a slit-type food-grade air knife on its lower side, and the bottom end of the slit-type food-grade air knife is inclined toward the second baffle 26.

[0028] Specifically, by connecting the tilted nozzle to the second air inlet box 21, the second air inlet box 21 can mix gas and disinfectant and discharge it from the tilted nozzle. At this time, the disinfectant directly contacts the surface of the fresh meat for sterilization, and the gas sprayed from the tilted nozzle can prevent the disinfectant floating inside the processing box 2 from being discharged to the outside through the first baffle 25. Through the exhaust box 22 and exhaust hole, the disinfectant and gas are extracted, which can prevent the disinfectant from accumulating inside the processing box 2 and coming into contact with the fresh meat. Through the power supply box 23 and heating plate 27, the gas can be heated. At the same time, the third air inlet box 24, together with the slit-type food-grade air knife, can blow on the surface of the fresh meat, and together with the heating plate 27, it can perform secondary sterilization on the fresh meat while preventing the disinfectant from accumulating on the surface of the fresh meat.

[0029] Please see the appendix Figure 2 and attached Figure 3 The outer wall of the processing box 2 is fixedly connected to a first air inlet box 7. The inner wall of the first air inlet box 7 is provided with multiple sets of air outlet pipes 11. The outer wall of the air outlet pipes 11 passes through the inner wall of the support frame 1 and the fixed frame 6 respectively. The outer wall of the processing box 2 is fixedly connected to a first drain box 8. The inner wall of the first drain box 8 is provided with multiple sets of drain pipes 10. The outer wall of the drain pipes 10 passes through the inner wall of the support frame 1 and the fixed frame 6 respectively.

[0030] Specifically, by mixing gas and disinfectant in the first air inlet box 7, the gas and disinfectant are discharged from the air outlet pipe 11 into the fixed frame 6. The fixed frame 6 allows the gas and disinfectant to be discharged from the discharge hole 52 to the underside of the fresh meat. With the help of the top block 53, the surface of the fresh meat can be thoroughly disinfected to prevent dead corners. By installing the first drainage box 8 on the outer wall of the processing box 2 and connecting the first drainage box 8 to the drain pipe 10, the blood and disinfectant on the surface of the fresh meat pass through the discharge hole 52 into the fixed frame 6 and are discharged by the drain pipe 10 and the first drainage box 8, thus preventing the blood and disinfectant from accumulating inside the processing box 2.

[0031] Please see the appendix Figure 2 Appendix Figure 3 and attached Figure 5 The outer wall of the processing box 2 is fixedly connected to the discharge box 9. The inner wall of the discharge box 9 is provided with a water inlet strip. The inner wall of the fixed frame 6 is provided with a discharge groove 12. The outer wall of the water inlet strip passes through the inner wall of the support frame 1 and the discharge groove 12.

[0032] Specifically, by installing a discharge box 9 on the outer wall of the processing box 2 and connecting it to the inside of the fixed frame 6 via a discharge trough 12, and with the discharge box 9 located between the second baffle 26 and the third baffle 28, the gas and impurities heated by the slit-type food-grade air knife and the heating plate 27 are discharged from the discharge trough 12 into the discharge box 9. A temperature sensor detects the temperature of the hot gas, and if the temperature is too high, it will increase the flow rate of the slit-type food-grade air knife and the speed at which it is drawn out of the discharge box 9, thus achieving a stable temperature control effect.

[0033] Please see the appendix Figure 6 - Appendix Figure 8 The inner wall of the fixed frame 6 has multiple sets of rectangular grooves 13. The inner wall of the fixed frame 6 is provided with an inclined component 14. The inclined component 14 includes a baffle plate 1401. The outer wall of the baffle plate 1401 is fixedly connected to the inner wall of the fixed frame 6. A guide plate 1402 is fixedly connected to the outer wall of the baffle plate 1401. The outer wall of the guide plate 1402 is fixedly connected to the inner wall of the fixed frame 6. The guide plate 1402 is designed to be inclined. The outer wall of the air outlet pipe 11 is located on the upper side of the guide plate 1402. The outer wall of the drain pipe 10 is located on the lower side of the guide plate 1402.

[0034] Specifically, multiple rectangular grooves 13 are opened on the inner wall of the fixed frame 6, and the rectangular grooves 13 correspond to the positions of the discharge holes 52. The inner wall of the fixed frame 6 is arc-shaped, so that the discharged gas, blood and other impurities are separated to both sides by the fixed frame 6, which facilitates discharge. Furthermore, a guide plate 1402 is installed on the inner wall of the fixed frame 6, and the bactericide discharged by the gas outlet pipe 11 is discharged into the discharge hole 52 through the inclined surface of the guide plate 1402, while the impurities extracted by the drain pipe 10 are discharged from the lower side of the guide plate 1402.

[0035] Please see the appendix Figure 7 and attached Figure 8 A connecting column 1406 is rotatably connected to the inner wall of the guide plate 1402. Multiple impellers 1403 are fixedly connected to the outer wall of the connecting column 1406. A U-shaped column 1405 is fixedly connected to the outer wall of the connecting column 1406. A connecting block 1404 is rotatably connected to the outer wall of the U-shaped column 1405. A connecting rod 1407 is rotatably connected to the inner wall of the connecting block 1404. An arc-shaped rod 1408 is rotatably connected to the outer wall of the connecting rod 1407, and both ends of the connecting rod 1407 are... The circular design features a fixed column 1409 fixedly connected to the top of the arc-shaped rod 1408. Multiple sets of rocker arms 1411 are fixedly connected to the top of the fixed column 1409. A fixed rod 1413 is fixedly connected to the inner wall of the rocker arm 1411. The outer wall of the fixed rod 1413 is rotatably connected to the inner wall of the fixed frame 6. Multiple sets of protrusions 1412 are fixedly connected to the upper surface of the rocker arm 1411. A counterweight 1410 is fixedly connected to the end of the rocker arm 1411 away from the arc-shaped rod 1408.

[0036] Specifically, when the disinfectant is discharged through the upper side of the guide plate 1402, it first contacts the impeller 1403. At this time, the discharged high-pressure disinfectant will drive the impeller 1403 to rotate, and the impeller 1403 will drive the connecting column 1406 and the U-shaped column 1405 to rotate synchronously. Since the outer wall of the U-shaped column 1405 has a connecting block 1404, the connecting block 1404 will push and pull the connecting rod 1407. The connecting rod 1407 will drive the arc rod 1408 to slide up and down synchronously. Since the two ends of the connecting rod 1407 are circular, the arc rod 1408 is positioned when the connecting rod 1406 is in the middle. 7 will also swing, sliding up and down through the arc rod 1408, causing the arc rod 1408 to drive the fixed column 1409 on one side to slide synchronously. At this time, the fixed column 1409 will drive the rocker 1411 to rotate along the axis of the fixed rod 1413, and the rocker 1411 will drive the protrusion 1412 to lift the belt 5. Moreover, a counterweight 1410 is installed at one end of the rocker 1411, so that when the connecting rod 1407 pushes and pulls the rocker 1411 to tilt, the counterweight 1410 will provide pushing and pulling force, thereby making the rocker 1411 continuously make the fresh meat rise and fall, thereby changing the position of the fresh meat to achieve the effect of comprehensive sterilization.

[0037] Workflow: The fresh meat to be processed is placed on the belt 5. The controller 3 starts the motor 4 to drive the belt 5 for conveying. The limiting plate 51 on the belt 5 separates and limits the fresh meat. The top block 53 partially lifts the fresh meat, so that a flow gap is formed between the bottom surface of the fresh meat and the belt 5. The fresh meat is fed into the processing box 2 along with the belt 5. The fresh meat contacts the first baffle 25 and pushes it to rotate. The first soft sheet on the lower side of the first baffle 25 flattens the stacked fresh meat to prevent material from piling up. The second air inlet box 21 outputs airflow to blow away the free blood water on the surface of the fresh meat and blow open the wrinkles on the surface of the fresh meat, completing the pre-processing process. The pre-treated fresh meat continues to be conveyed forward. The second air inlet box 21 sprays out a bactericide through an inclined nozzle. At the same time, the air outlet pipe 11 of the first air inlet box 7 outputs a bactericide. The bactericide impacts the impeller 1403 at the guide plate 1402, which drives the connecting column 1406 to rotate. This causes the U-shaped column 1405, connecting block 1404, connecting rod 1407, and arc rod 1408 to move, thereby driving the rocker 1411 to swing back and forth around the fixed rod 1413. The protrusion 1412 on the rocker 1411 intermittently pushes the belt 5 upward, causing the belt 5 to undulate locally, which drives the fresh meat to undulate and tumble back and forth, continuously changing the posture of the fresh meat. The disinfectant acts on the bottom surface of the fresh meat through the discharge hole 52 of the belt 5. Blood and waste liquid fall into the fixed frame 6 through the discharge hole 52 and are discharged into the first drainage box 8 through the drain pipe 10. The exhaust box 22 simultaneously extracts the chemical mist floating in the processing box 2 to prevent secondary pollution. At this time, the fresh meat is transported to the work station between the second baffle 26 and the third baffle 28. The power supply box 23 controls the heating plate 27 to heat the air in the cavity. The temperature and humidity sensors arranged on the inner wall of the processing box 2 collect the temperature in the cavity in real time. The third air inlet box 24, together with the slit-type food-grade air knife, outputs warm air to blow on the upper and lower surfaces of the fresh meat to remove the disinfectant and meat scraps remaining on the surface of the fresh meat. The water vapor and impurities generated by blowing enter the discharge box 9 through the discharge chute 12 of the fixed frame 6 and are discharged. When the temperature rises abnormally, the discharge speed of the discharge box 9 is accelerated to achieve temperature control. The processed fresh meat passes through the third baffle 28 and the second soft sheet and finally exits from the processing box 2.

[0038] 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 device for the surface of fresh meat, comprising a support frame (1) and a processing box (2), characterized in that, The outer wall of the processing box (2) is provided with a controller (3). The upper surface of the processing box (2) is fixedly connected from left to right with a second air inlet box (21), an exhaust box (22), a power supply box (23), and a third air inlet box (24). The inner wall of the processing box (2) is rotatably connected with a first baffle (25). The lower surface of the first baffle (25) is fixedly connected with a first flexible sheet. The inner wall of the processing box (2) is rotatably connected with a second baffle (26) and a third baffle (28). The lower surface of the third baffle (28) is fixedly connected to a second soft sheet, and the outer wall of one side of the support frame (1) is fixedly connected to a motor (4). The output end of the motor (4) is fixedly provided with a belt (5). The upper surface of the belt (5) is attached to the lower surface of the first soft sheet and the second soft sheet. The inner wall of the belt (5) is provided with multiple sets of discharge holes (52). The outer side of the belt (5) is fixedly connected to multiple sets of top blocks (53), and the top of the top block (53) is arc-shaped.

2. The sterilization device for the surface of fresh meat according to claim 1, characterized in that, Multiple sets of limiting plates (51) are provided on the outer side of the belt (5). The outer wall of one side of the limiting plate (51) is slidably connected to the outer wall of the first soft sheet and the second soft sheet. A fixing frame (6) is fixedly connected to the inner bottom wall of the processing box (2). The outer wall of the fixing frame (6) is attached to the inner side of the belt (5).

3. The sterilization device for the surface of fresh meat according to claim 1, characterized in that, The second air inlet box (21) is provided with an inclined nozzle on its lower side, and the bottom end of the inclined nozzle is inclined toward the second baffle (26). The exhaust box (22) is provided with an exhaust hole on its lower side. The power supply box (23) is provided with a heating plate (27) on its lower side. The processing box (2) is provided with multiple sets of temperature and humidity sensors on its inner wall near the heating plate (27), and the temperature and humidity sensors are electrically connected to the processing box (2). The third air inlet box (24) is provided with a slit-type food-grade air knife on its lower side, and the bottom end of the slit-type food-grade air knife is inclined toward the second baffle (26).

4. The sterilization device for the surface of fresh meat according to claim 2, characterized in that, The outer wall of the processing box (2) is fixedly connected to a first air inlet box (7). The inner wall of the first air inlet box (7) is provided with multiple sets of air outlet pipes (11). The outer wall of the air outlet pipes (11) passes through the inner wall of the support frame (1) and the fixed frame (6). The outer wall of the processing box (2) is fixedly connected to a first drain box (8). The inner wall of the first drain box (8) is provided with multiple sets of drain pipes (10). The outer wall of the drain pipes (10) passes through the inner wall of the support frame (1) and the fixed frame (6).

5. A sterilization device suitable for the surface of fresh meat according to claim 4, characterized in that, The outer wall of the processing box (2) is fixedly connected to the discharge box (9), the inner wall of the discharge box (9) is provided with a water inlet strip, the inner wall of the fixed frame (6) is provided with a discharge groove (12), and the outer wall of the water inlet strip passes through the inner wall of the support frame (1) and the discharge groove (12).

6. The sterilization device for the surface of fresh meat according to claim 4, characterized in that, The inner wall of the fixed frame (6) has multiple sets of rectangular grooves (13). The inner wall of the fixed frame (6) is provided with an inclined component (14). The inclined component (14) includes a baffle plate (1401). The outer wall of the baffle plate (1401) is fixedly connected to the inner wall of the fixed frame (6). The outer wall of the baffle plate (1401) is fixedly connected to a guide plate (1402). The outer wall of the guide plate (1402) is fixedly connected to the inner wall of the fixed frame (6). The guide plate (1402) is designed to be inclined. The outer wall of the air outlet pipe (11) is located on the upper side of the guide plate (1402). The outer wall of the drain pipe (10) is located on the lower side of the guide plate (1402).

7. A sterilization device suitable for the surface of fresh meat according to claim 6, characterized in that, The inner wall of the guide plate (1402) is rotatably connected to a connecting column (1406), and the outer wall of the connecting column (1406) is fixedly connected to multiple sets of impellers (1403). The outer wall of the connecting column (1406) is fixedly connected to a U-shaped column (1405), and the outer wall of the U-shaped column (1405) is rotatably connected to a connecting block (1404). The inner wall of the connecting block (1404) is rotatably connected to a connecting rod (1407), and the outer wall of the connecting rod (1407) is rotatably connected to an arc-shaped rod (1408). Both ends of the connecting rod (1407) are designed to be circular.

8. A sterilization device suitable for the surface of fresh meat according to claim 7, characterized in that, The top end of the arc-shaped rod (1408) is fixedly connected to a fixed column (1409), and the top end of the fixed column (1409) is fixedly connected to multiple sets of rockers (1411). The inner wall of the rocker (1411) is fixedly connected to a fixed rod (1413), and the outer wall of the fixed rod (1413) is rotatably connected to the inner wall of the fixed frame (6).

9. A sterilization device for the surface of fresh meat according to claim 8, characterized in that, The upper surface of the rocker (1411) is fixedly connected with a number of protrusions (1412), and a counterweight (1410) is fixedly connected to the end of the rocker (1411) away from the arc rod (1408).

10. A control method for a sterilization device suitable for the surface of fresh meat, used in the sterilization device for the surface of fresh meat as described in any one of claims 1-9, characterized in that, Includes the following steps: S1. The controller (3) starts the whole machine self-test. After confirming that the signals of the motor (4), temperature and humidity sensor, exhaust box (22), and discharge box (9) are normal, the controller (3) drives the motor (4) to run. The motor (4) drives the belt (5) to convey at a uniform speed. The fresh meat to be processed is placed on the belt (5). The limiting plate (51) on the surface of the belt (5) isolates the fresh meat in sections. The belt (5) has an arc-shaped top block (53) that lifts the fresh meat locally, so that a flow gap is formed between the bottom surface of the fresh meat and the belt (5). The fresh meat enters the processing box (2) with the belt (5). The fresh meat pushes the first baffle (25) to rotate. The first soft sheet on the lower side of the first baffle (25) flattens and stacks the fresh meat to prevent material accumulation. S2, Controller (3) controls the second air inlet box (21) to output a clean airflow at room temperature. The airflow blows onto the surface of the fresh meat being transported, blowing away the free blood and meat scraps on the surface of the fresh meat, and at the same time blowing open the wrinkles on the surface of the fresh meat; The exhaust box (22) opens simultaneously, and extracts the water vapor and impurity gas floating inside the processing box (2) through the exhaust hole, reducing the aerosol retention. After the pretreatment is completed, the fresh meat continues to be transported to the sterilization station; S3, the controller (3) controls the tilting nozzle of the second air inlet box (21) to spray out the bactericide, and at the same time opens the first air inlet box (7). The high-pressure medium is transported to the guide plate (1402) through the air outlet pipe (11). The medium impacts the impeller (1403) and drives the connecting column (1406) to rotate. Through the transmission of the U-shaped column (1405), connecting block (1404), connecting rod (1407), and arc rod (1408), the rocker plate (1411) is driven to rotate around the fixed rod (141). 3) The rocker arm (1411) swings back and forth, and the protrusion (1412) on the rocker arm (1411) pushes the belt (5) upward intermittently, causing the fresh meat to undulate and disturb. Hypochlorous acid is sprayed from the top onto the surface of the fresh meat, and at the same time, it passes through the discharge hole (52) of the belt (5) and acts on the bottom surface of the fresh meat. Blood and waste medicine fall into the fixed frame (6) through the discharge hole (52), and are collected in the first drainage box (8) through the drain pipe (10) and discharged outward. The exhaust box (22) continuously extracts the chemical mist to avoid secondary pollution. S4. Fresh meat enters the residue removal station after passing through the second baffle (26). The controller (3) starts the power supply box (23), which drives the heating plate (27) to heat the air inside the cavity. Multiple temperature and humidity sensors on the inner wall of the processing box (2) collect temperature and humidity data inside the cavity in real time. The controller (3) controls the third air inlet box (24) to work. The slit-type food-grade air knife outputs warm air to sweep the fresh meat and remove residual hypochlorous acid solution and meat scraps. When the temperature and humidity sensor detects that the cavity temperature exceeds the process threshold, the controller (3) increases the discharge rate of the discharge box (9) and simultaneously adjusts the air flow rate of the slit-type food-grade air knife to quickly discharge hot air and aerosol and maintain the station temperature within the allowable range. S5. After processing, the fresh meat passes through the third baffle (28) and the second soft sheet, and is sent out from the discharge end of the processing box (2) to enter the subsequent packaging process. During the operation of the equipment, the controller (3) receives the sensor feedback signal in real time, and triggers the alarm signal when the temperature or pressure is abnormal. After the batch processing is completed, the controller (3) shuts down each air inlet box and heating plate (27) in sequence, and the motor (4) continues to drive the belt (5) to run. The residual liquid inside the cavity is drained with the help of the drain pipe (10) and the discharge box (9). After completion, the whole machine is stopped to facilitate CIP cleaning and maintenance.

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