A food material cleaning method and a cleaning apparatus using the same

Abstract

The application discloses a food material cleaning method, characterized in that the method comprises the following steps: soaking the food material in micro-nano bubble water, and aerating the soaked food material to clean the food material. The application also discloses a cleaning device using the above food material cleaning method. Compared with the prior art, the food material cleaning method can reduce the purine content in the food material before cooking.

Description

Technical Field

[0001] This invention relates to the field of cleaning equipment technology, specifically to a food cleaning method and cleaning equipment using the food cleaning method. Background Technology

[0002] In traditional kitchens, the main methods for removing purines include the following:

[0003] (1) Blanching: This is a commonly used pretreatment technique, especially suitable for foods containing high levels of purines, such as meat and seafood. By boiling the ingredients in water for a period of time, some of the purines can be dissolved in the water. Afterward, the water used to boil the meat can be discarded, thus removing some of the purines. It is recommended to control the blanching time to within a few minutes to avoid overcooking the ingredients or losing their texture.

[0004] (2) Use specific kitchen utensils: It is recommended to choose microwave ovens or other cooking utensils with purine degradation devices. For example, patent CN113397367A discloses a cooking utensil that, based on the purine degradation device of the cooking utensil, can adaptively adjust the purine degradation curve or depth according to the user's health information, user type information and food information to meet the purine content requirements of special populations or food ingredients.

[0005] These methods can help reduce the purine content of food in a traditional kitchen, which is especially important for people who need to control their purine intake.

[0006] However, current cooking equipment on the market lacks pre-treatment functions to reduce purines before cooking, and the cooking methods based on these devices are limited, often only including soups and braised meats. Furthermore, without pre-treatment, cooking times are long; too short a time prevents flavor from penetrating, while too long a time results in significant nutrient loss from the ingredients. Summary of the Invention

[0007] The first technical problem to be solved by the present invention is to provide a food cleaning method that can reduce the purine content of food before cooking, in light of the current state of the art.

[0008] The second technical problem to be solved by the present invention is to provide a cleaning device that uses the above-mentioned food cleaning method.

[0009] The technical solution adopted by the present invention to solve the first technical problem mentioned above is: a method for cleaning food ingredients, characterized by including the following steps: soaking the food ingredients in micro-nano bubble water and aerating the soaked food ingredients to achieve cleaning of the food ingredients.

[0010] Preferably, if the ingredient is meat, the ingredient is first soaked in micro-nano bubble water for 3 to 6 minutes, and then the soaked ingredient is aerated for 9 to 12 minutes.

[0011] Preferably, if the ingredients are seafood or dried mushrooms, the ingredients are first soaked in micro-nano bubble water for 3 to 8 minutes, and then aerated for 12 to 15 minutes.

[0012] Preferably, if the ingredients are fruits and vegetables, the ingredients are soaked in micro-nano bubble water for 9-15 minutes, and the soaked ingredients are aerated at the same time.

[0013] Preferably, after the food is washed, the food is removed, and micro-nano bubble water is injected into the container holding the food and aerated to achieve self-cleaning of the container.

[0014] The technical solution adopted by the present invention to solve the second technical problem mentioned above is: a cleaning device, characterized in that: it employs the above-mentioned food cleaning method, and the cleaning device includes:

[0015] Immersion tank;

[0016] A micro / nano bubble water supply device is used to supply micro / nano bubble water into the soaking tank; and

[0017] An aeration device is used to aerate the soaking tank.

[0018] To facilitate the handling of ingredients, the soaking tank is equipped with an ingredient basket for holding the ingredients.

[0019] To protect the food during the washing process, the soaking tank is covered with a lid.

[0020] In order to supply micro-nano bubble water into the soaking tank, the soaking tank has a water inlet on its side wall;

[0021] The micro-nano bubble water supply device is located outside the soaking tank and includes...

[0022] A venturi tube has an inlet and an outlet at both ends, and an air inlet on its peripheral wall; and

[0023] The water outlet seat has its inlet end connected to the outlet end of the venturi tube, and its outlet end connected to the inlet.

[0024] In order to aerate the soaking tank, the side wall of the soaking tank has an air inlet;

[0025] The aeration device includes:

[0026] A blower, located outside the soaking tank, has its intake end connected to the outside atmosphere and its exhaust end connected to the air inlet; and

[0027] An aeration disc is disposed in the soaking tank, and its air inlet end is connected to the air inlet.

[0028] Compared with existing technologies, the advantages of this invention are as follows: Soaking food in micro-nano bubble water and then aerating the soaked food can reduce the purine content in the food before cooking. Furthermore, the combination of these two methods has a synergistic effect. This is because: firstly, nano-sized bubbles have a small specific surface area and a strong ability to adsorb purines, while aeration promotes turbulence, breaking the laminar flow state in the liquid and greatly increasing the contact opportunities and collision efficiency between purine molecules and water, thus enhancing the solubility of purines in water; secondly, the combination of aeration and micro-nano bubble soaking not only applies more mechanical force to the food to promote cleaning but also helps to increase the concentration of nano-bubbles in the micro-nano bubble water, thereby improving the purine removal rate. Attached Figure Description

[0029] Figure 1 This is a three-dimensional structural diagram of an embodiment of the cleaning equipment of the present invention;

[0030] Figure 2 for Figure 1 A longitudinal sectional view;

[0031] Figure 3 for Figure 1 The exploded three-dimensional diagram omits the Venturi tube, water outlet seat, and blower.

[0032] Figure 4 The results of purine content tests before and after food cleaning in Examples A1 to A6 of the food cleaning method of the present invention are shown.

[0033] Figure 5 The graph shows the change in nanobubble concentration over time in micro / nano bubble water without aeration and micro / nano bubble water with aeration, as described in the embodiments of the food cleaning method of the present invention. Detailed Implementation

[0034] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0035] The specification and claims of this invention use terms indicating direction, such as "front," "rear," "upper," "lower," "left," "right," "side," "top," and "bottom," to describe various exemplary structural parts and elements of the invention. However, these terms are used herein merely for ease of explanation and are determined based on the exemplary orientations shown in the accompanying drawings. Since the embodiments disclosed in this invention can be arranged in different orientations, these terms indicating direction are for illustrative purposes only and should not be considered as limitations. For example, "upper" and "lower" are not necessarily limited to directions opposite to or consistent with the direction of gravity.

[0036] like Figures 1 to 3 The image shows a preferred embodiment of the cleaning equipment using the food cleaning method of the present invention. The cleaning equipment includes a soaking tank 1, a micro-nano bubble water supply device 2 for supplying micro-nano bubble water to the soaking tank 1, and an aeration device 3 for aerating the soaking tank 1.

[0037] The soaking tank 1 has a water inlet 11 and an air inlet 12 on its side wall; the soaking tank 1 is equipped with a food basket 13 for holding food ingredients; and the top of the soaking tank 1 is covered with a cover plate 14.

[0038] The micro-nano bubble water supply device 2 is located outside the soaking tank 1 and includes a Venturi tube 21 and a water outlet seat 22. Specifically, the Venturi tube 21 has an inlet end and an outlet end at its two ends, and an air inlet 211 on its peripheral wall. The inlet end of the Venturi tube 21 is used to connect to an external tap water pipe. The inlet end of the water outlet seat 22 is connected to the outlet end of the Venturi tube 21, and the outlet end of the water outlet seat 22 is connected to the aforementioned inlet 11. During operation, tap water enters the water pipe, and after the water enters the Venturi tube 21, a negative pressure is formed. Air is drawn in through the air inlet 211 to complete the gas-liquid mixing and generate micro-nano bubble water, which is then supplied to the soaking tank 1 through the water outlet seat 22.

[0039] The aeration device 3 includes a blower 31 and an aeration disc 32. Specifically, the blower 31 is located outside the soaking tank 1, with its intake end connected to the outside atmosphere and its exhaust end connected to the air inlet 12; the aeration disc 32 is located at the bottom of the inner cavity of the soaking tank 1, with its intake end connected to the air inlet 12. During operation, the blower 31 draws in outside atmosphere and delivers it to the aeration disc 32, thereby aerating the soaking tank 1.

[0040] like Figures 4 to 5 As shown, the present invention also provides a method for cleaning food ingredients, which includes the following steps:

[0041] (1) Place the ingredients in the ingredient basket 13, cover the cover plate 14, start the micro-nano bubble water supply device 2 to supply micro-nano bubble water into the soaking tank 1 until the set water level is reached, and start the aeration device 3 to aerate the soaking tank 1. That is, use micro-nano bubble water to soak the ingredients and aerate the soaked ingredients to achieve the cleaning of the ingredients.

[0042] Specifically, if the food is meat, first soak the food in micro-nano bubble water for 3 to 6 minutes, and then aerate the soaked food for 9 to 12 minutes.

[0043] If the ingredients are seafood, first soak them in micro-nano bubble water for 3 to 8 minutes, and then aerate them for 12 to 15 minutes.

[0044] If the ingredients are dried mushrooms, first soak them in micro-nano bubble water for 3 to 8 minutes, and then aerate them for 12 to 15 minutes.

[0045] If the ingredients are fruits and vegetables, soak them in micro-nano bubble water for 9-15 minutes, and aerate the soaked ingredients at the same time.

[0046] (2) After the ingredients are washed, open the cover 14, take out the ingredients from the ingredients basket 13, start the micro-nano bubble water supply device 2 to supply micro-nano bubble water into the soaking tank 1 until the set water level is reached, and start the aeration device 3 to aerate the soaking tank 1, that is, inject the micro-nano bubble water into the container holding the ingredients and perform aeration treatment to achieve self-cleaning of the container.

[0047] Example A1:

[0048] Beef was used as the test ingredient. It was first soaked in micro-nano bubble water for 3 minutes, and then aerated for 9 minutes.

[0049] Example A2:

[0050] Pork was used as the test ingredient. It was first soaked in micro-nano bubble water for 3 minutes, and then aerated for 9 minutes.

[0051] Example A3:

[0052] Chicken was used as the test ingredient. It was first soaked in micro-nano bubble water for 3 minutes, and then aerated for 9 minutes.

[0053] Example A4:

[0054] Using ribbonfish as the test ingredient, the ingredient was first soaked in micro-nano bubble water for 3 minutes, and then aerated for 9 minutes.

[0055] Example A5:

[0056] Razor clams were used as the test ingredient. They were first soaked in micro-nano bubble water for 3 minutes, and then aerated for 9 minutes.

[0057] Example A6:

[0058] Shrimp was used as the test ingredient. It was first soaked in micro-nano bubble water for 3 minutes, and then aerated for 9 minutes.

[0059] Examples B1 to B8:

[0060] Chicken was used as the test ingredient. It was first soaked in micro-nano bubble water for a period of time, and then aerated for a certain period of time.

[0061] Comparative Example B1:

[0062] The difference from Example B5 is that the micro-nano bubble water is replaced with tap water.

[0063] The test results of purine content of ingredients before and after washing in Examples A1 to A6 are as follows: Figure 4 As shown.

[0064] The washing conditions of the ingredients in Examples B1 to B8 and Comparative Example B1, and the test results of purine content before and after washing are shown in Table 1 below.

[0065] Table 1:

[0066]

[0067] Note:

[0068] (1) The total processing time in Examples B1 to B8 and Comparative Example B1 was 12 minutes. During the aeration process, the ingredients were equivalent to being soaked at the same time.

[0069] (2) Release pressure of 1 and 2 kg / cm 2 This translates to a release pressure of 0.1 and 0.2 MPa for the micro-nano bubble water supply device 2.

[0070] (3) Aeration rates of 14, 28, 42 and 56 L / min, which translate to duty cycles of aeration device 3 of 8%, 16%, 24% and 32%, respectively.

[0071] The test standard for purine content is low-purine food - QB / T5888-2023. The principle is as follows: the sample is treated with hot acid, evaporated to near dryness, reconstituted and centrifuged at high speed, the supernatant is filtered through a microporous membrane, adenine, guanine, hypoxanthine and xanthine are separated by high performance liquid chromatography, quantified by external standard method, and the total purine content is calculated.

[0072] The specific steps for testing purine content are as follows:

[0073] (1) Sample pretreatment - meat, seafood and products; take an appropriate amount or all of the sample using the quartering method, crush it with food powder, and set it aside; refer to the amount of food used in the draft for comments and explanatory notes of the national standard "Food Processing Machinery Food Purification and Cleaning Equipment": the food purification equipment uses small pieces of meat with a size of 2-3cm.

[0074] (2) Weigh 2g of the sample (accurate to 0.01g) into a 50mL stoppered centrifuge tube, add 5mL of trifluoroacetic acid and 5mL of formic acid, mix well, incubate in an 85℃ water bath for 15min, cool rapidly (ice-water bath), centrifuge at 3000r / min for 15min, transfer the supernatant to a rotary evaporator, add 5mL of trifluoroacetic acid and 5mL of formic acid into a 50mL centrifuge tube, mix well, incubate in an 85℃ water bath for 15min, cool rapidly (ice-water bath), transfer all the sample to a rotary evaporator, evaporate at 60℃ to near dryness, dissolve the residue with the mobile phase and make up to 10mL, centrifuge at 6000r / min for 15min, take the supernatant, filter with a 0.22um organic microporous membrane, and the filtrate is to be tested;

[0075] (3) Inject the sample solution into the high performance liquid chromatograph to obtain the corresponding peak area of ​​each component, and obtain the mass concentration of each component of adenine, guanine, xanthine and hypoxanthine in the sample solution according to the standard curve.

[0076] from Figure 4 It can be seen that the purine content of the food is greatly reduced after soaking in micro-nano bubble water combined with aeration.

[0077] As can be seen from Table 1:

[0078] (1) In Examples B1 to B8, the release pressure, soaking time and aeration time had a significant effect on the total purine removal rate, while the aeration rate had no significant effect.

[0079] Among them, with the total treatment time remaining the same, the shorter the soaking time and the longer the aeration time, the higher the total purine removal rate.

[0080] The higher the release pressure, the higher the concentration of micro-nano bubbles, and the higher the total purine removal rate.

[0081] Aeration rate had no effect on total purine removal rate, and the differences between the data were not statistically significant.

[0082] Of the three variables, the ones that are most beneficial to purine removal rate are: soaking and washing time > release pressure > aeration rate;

[0083] (2) Both micro-nano bubble water soaking and aeration treatment can reduce the purine content of food. The reason is that, on the one hand, the specific surface area of ​​nano-sized bubbles is small and the adsorption capacity of purine is strong. On the other hand, aeration will promote the formation of turbulence, break the laminar flow state in the liquid, and greatly increase the contact opportunity and collision efficiency of purine molecules with water, thereby enhancing the solubility of purine substances in water.

[0084] To explore the effect of aeration on nanobubble concentration, this application tested the nanobubble concentration in micro / nanobubble water without aeration and in micro / nanobubble water with aeration (timing started at the beginning of water inlet, water inlet completed in 1 minute and 10 seconds; for aeration, aeration started at the 3rd minute and lasted until the 12th minute). The test results are as follows. Figure 2 and Figure 5 As shown.

[0085] Table 2:

[0086]

[0087] From Table 1 and Figure 5 Based on the observed phenomena, it can be seen that:

[0088] (1) When micro and nano bubbles are generated, micro bubbles and nano bubbles will mix together to form a milky white liquid; as micro bubbles break, the concentration of nano bubbles will increase, and the remaining nano bubbles will tend to be more stable.

[0089] (2) After the micro-nano bubble water is left to stand, the micron bubbles will split and refine, or the gas nuclei formed during preparation will slowly generate more concentrated nano bubbles. The aeration operation at 12 minutes formed 20% more nano bubbles than at 3 minutes. Therefore, the aeration operation combined with micro-nano bubble soaking can not only apply more mechanical force to the food to promote cleaning, but also help to increase the concentration of nano bubbles in the micro-nano bubble water.

[0090] (3) The reason why the aeration operation increases the concentration of nanobubbles may be:

[0091] ① Increased oxygen supply: Aeration can increase the dissolved oxygen content in water, providing more oxygen for the formation and maintenance of nanobubbles;

[0092] ② Stirring effect: The stirring effect during the aeration process can promote the formation and dispersion of bubbles, thereby increasing the bubble concentration;

[0093] ③ Bubble refinement: Aeration may help refine bubbles, resulting in the formation of more nanobubbles and thus increasing the concentration;

[0094] ④ Enhanced bubble stability: Aeration may help improve the stability of nanobubbles, reduce bubble aggregation and collapse, thereby maintaining a high concentration.

Claims

1. A method for cleaning food ingredients, characterized in that... The process includes the following steps: soaking the food in micro-nano bubble water and then aerating the soaked food to clean it.

2. The food cleaning method according to claim 1, characterized in that: If the ingredient is meat, first soak the ingredient in micro-nano bubble water for 3-6 minutes, then aerate the soaked ingredient for 9-12 minutes.

3. The food cleaning method according to claim 1, characterized in that: If the ingredients are seafood or dried mushrooms, first soak them in micro-nano bubble water for 3-8 minutes, then aerate them for 12-15 minutes.

4. The food cleaning method according to claim 1, characterized in that: If the ingredients are fruits and vegetables, soak them in micro-nano bubble water for 9-15 minutes, and aerate the soaked ingredients at the same time.

5. The food cleaning method according to any one of claims 1 to 4, characterized in that: After the ingredients are washed, they are removed, and micro-nano bubble water is injected into the container holding the ingredients and aerated to achieve self-cleaning of the container.

6. A cleaning device, characterized in that: The food cleaning method according to any one of claims 1 to 5, wherein the cleaning equipment includes: Soaking tank (1); Micro-nano bubble water supply device (2) is used to supply micro-nano bubble water into the soaking tank (1); as well as An aeration device (3) is used to aerate the soaking tank (1).

7. The cleaning equipment according to claim 6, characterized in that: The soaking tank (1) is equipped with a food basket (13) for holding food ingredients.

8. The cleaning equipment according to claim 6, characterized in that: The top of the soaking tank (1) is covered with a cover plate (14).

9. The cleaning equipment according to claim 6, characterized in that: The soaking tank (1) has a water inlet (11) on its side wall; The micro-nano bubble water supply device (2) is located outside the soaking tank (1) and includes... The Venturi tube (21) has an inlet end and an outlet end at both ends, and an air inlet hole (211) on its peripheral wall; as well as The water outlet seat (22) has its inlet end connected to the outlet end of the Venturi tube (21) and its outlet end connected to the inlet (11).

10. The cleaning equipment according to claim 6, characterized in that: The soaking tank (1) has an air inlet (12) on its side wall; The aeration device (3) includes: A blower (31) is located outside the soaking tank (1), with its intake end connected to the outside atmosphere and its exhaust end connected to the air inlet (12); and An aeration disc (32) is disposed in the soaking tank (1), and its air inlet end is connected to the air inlet (12).

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