Meat product fresh-keeping layer manufacturing device

Abstract

The utility model discloses a meat product fresh-keeping layer manufacturing device which comprises a first film manufacturing unit used for forming a normal juice glue solution layer on the outer surface of a meat product; the second film making unit is connected to the first film making unit and is used for forming an anti-corrosion and fresh-keeping glue solution layer on the outer surface of the meat product covered with the normal juice glue solution layer; the first membrane-making unit and the second membrane-making unit are the same in structure, each membrane-making unit comprises a box body, a net-shaped conveying device is arranged in each box body, meat products enter the box body of the second membrane-making unit after being output from the conveying device of the first membrane-making unit, and the meat products in the second membrane-making unit are conveyed out through the conveying device of the second membrane-making unit; according to the utility model, a fresh-keeping layer capable of exerting the synergistic effect of added probiotics and natural plant extracts can be formed on food (meat products), so that the preservative and fresh-keeping performance of the food is improved, and the shelf life is prolonged.

Description

Technical Field

[0001] This utility model relates to preservation technology, specifically a device for making a preservation layer for meat products. Background Technology

[0002] meat products

[0003] Industrialized pre-cooked meals have become one of the fastest-growing food categories. The best way to preserve these products is through low-temperature storage. The shelf life requirements for these products in distribution and marketing are over two months for refrigerated (2-4℃) products and over one year for frozen (-16℃) products. Because pre-cooked meals cannot contain preservatives, pre-cooked meat dishes, especially large-piece (sliced) products such as spicy beef, braised pork intestines, braised pork ribs, and braised chicken and duck, do not meet the requirements of over two months for refrigerated products and over one year for frozen products, even at low temperatures. The key challenge is preserving the product's flavor, particularly addressing residual harmful bacteria in pre-cooked meals and the flavor deterioration and quality decline caused by natural oxidation.

[0004] Therefore, natural and harmless preservation methods combined with low-temperature storage are increasingly attracting attention from businesses. For example, adding probiotics (such as Lactobacillus and Pediococcus) or natural plant extracts (such as sweet tea polysaccharide extract) can effectively inhibit flavor loss and quality degradation caused by the growth of harmful bacteria and oxidative rancidity under low-temperature storage conditions. Moreover, the combination of probiotics and natural plant extracts can exert an effective synergistic effect, with preservation effects far exceeding the sum of the individual effects. Research and application show that the key to the application effect lies in the method of adding probiotics and natural plant extracts to dishes in a synergistic way. If they are mixed into the dish and prepared at higher temperatures, the activity of both probiotics and extracts is lost. It is best to apply them evenly to the surface of the dish separately after preparation, as residual harmful bacteria and oxidation mainly occur on the surface of the dish. Utility Model Content

[0005] Therefore, in order to form an antiseptic and preservation layer (a combination of probiotics and natural plant extracts) on the surface of meat products, this utility model provides a meat product preservation layer making device; the device can form a preservation layer on food (meat products) that allows probiotics and natural plant extracts to work synergistically, thereby improving the food's antiseptic and preservation performance and extending its shelf life.

[0006] Specifically, a meat product preservation layer making device includes...

[0007] The first film-forming unit is used to form a gelatin layer on the outer surface of meat products; and

[0008] The second film-forming unit is connected to the first film-forming unit and is used to form an anti-corrosion and freshness-preserving adhesive layer on the outer surface of the meat product covered with the original juice adhesive layer.

[0009] The first film-forming unit and the second film-forming unit have the same structure, both including a box body. A mesh conveying device is installed inside the box body. The meat products are output from the conveying device of the first film-forming unit and enter the box body of the second film-forming unit. The meat products in the second film-forming unit are then conveyed out through the conveying device of the second film-forming unit.

[0010] A worktable is adapted to the output section of the conveying device in the second film-forming unit.

[0011] Optionally, the output section of the conveying device of the first film-forming unit and the second film-forming unit has a rapid cooling mechanism.

[0012] Optionally, the cooling mechanism includes a liquid nitrogen box, with a liquid nitrogen nozzle acting on the output section of the conveying device located below the liquid nitrogen box, and the two liquid nitrogen boxes sharing a liquid nitrogen storage container.

[0013] Optionally, a constant temperature enrichment incubator is installed on the housing of the first film-forming unit. The constant temperature enrichment incubator has a feed inlet at the top and several bacterial liquid nozzles acting on the incubator at the bottom.

[0014] Optionally, an additive liquid storage tank is installed on the housing of the second film forming unit, and several additive liquid nozzles that act on the housing of the second film forming unit are provided below the additive liquid storage tank.

[0015] Optionally, a liquid stirring mechanism is provided inside the tank.

[0016] The liquid stirring mechanism is an air pipe located at the bottom and / or inner wall of the tank. The air pipe has several air holes and is connected to an external air pump.

[0017] This utility model has the following advantages:

[0018] This invention relates to a device for making a preservation layer for meat products. Through a first film-forming unit and a second film-forming unit, a preservation layer can be formed on the outer surface of meat products by tumbling. The film is rapidly formed by rapid cooling. The device has high working efficiency and can add different concentrations of probiotics and plant extracts to the box according to actual conditions.

[0019] At the same time, liquid nitrogen is used to quickly cool and solidify the film covering the surface of the object, improving the forming effect and facilitating subsequent sorting processes. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of the structure of this utility model;

[0021] Figure 2 This is a schematic diagram of the partial cross-section of this utility model;

[0022] Figure 3 This is a structural schematic diagram of the box body described in this utility model;

[0023] Figure 4 This is a schematic diagram of the disassembled state of the liquid addition tank described in this utility model;

[0024] Figure 5 This is a schematic diagram of the liquid addition tank of this utility model from another perspective of its disassembled state;

[0025] Figure 6 This is a schematic diagram showing the connection between the two liquid nitrogen boxes and the liquid nitrogen storage container described in this utility model;

[0026] Figure 7 This is a schematic diagram showing the connection between the two liquid nitrogen boxes and the liquid nitrogen storage container described in this utility model from another perspective;

[0027] In the diagram: 100, First film-forming unit; 101, Box body; 102, Conveying device; 103, Liquid addition tank; 1031, Cover plate; 1032, Liquid inlet; 1033, Nozzle; 104, Liquid nitrogen box; 1041, Liquid nitrogen nozzle; 105, Longitudinal gas pipe; 106, Horizontal gas pipe; 107, Liquid nitrogen storage container; 108, Pipeline; 200, Second film-forming unit; 300, Feed hopper; 400, Workbench. Detailed Implementation

[0028] 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 intended to explain this application, and should not be construed as limiting this application.

[0029] In this document, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, without necessarily requiring or implying any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus.

[0030] As described in the background section, natural and harmless preservation methods combined with low-temperature storage are increasingly attracting attention from businesses. For example, adding probiotics (such as Lactobacillus and Pediococcus) or natural plant extracts (such as sweet tea polysaccharide extract) can effectively inhibit flavor loss and quality degradation caused by the growth of harmful bacteria and oxidative rancidity under low-temperature storage conditions. Moreover, the combination of probiotics and natural plant extracts can exert an effective synergistic effect, with its preservation effect far exceeding the sum of the individual effects. Research and application show that the key to the application effect lies in the method of adding probiotics and natural plant extracts to the dish in a synergistic way. If they are mixed into the dish and pre-cooked, the activity of both probiotics and extracts is lost at higher temperatures. It is best to pre-cook them and then evenly coat them on the surface of the dish, as residual harmful bacteria and oxidation mainly occur on the surface of the dish.

[0031] For the reasons mentioned above, in order to form an antiseptic and preservation layer (a combination of probiotics and natural plant extracts) on the surface of meat products, this embodiment provides an apparatus for making a preservation layer that enables probiotics and natural plant extracts to work synergistically, such as... Figures 1-2 As shown, the device includes:

[0032] The first film-forming unit 100 is used to form a gelatin layer on the outer surface of meat products; and

[0033] The second film-forming unit 200 is connected to the first film-forming unit and is used to form an anti-corrosion and freshness-preserving adhesive layer on the outer surface of the meat product covered with the original juice adhesive layer.

[0034] The first film-forming unit 100 and the second film-forming unit 200 have the same structure, both including a housing 101. A mesh conveying device 102 is provided inside the housing 101. The meat products are output from the conveying device of the first film-forming unit and enter the housing of the second film-forming unit. The meat products in the second film-forming unit are then conveyed out by the conveying device of the second film-forming unit. A workbench 400 is adapted to the output section of the conveying device of the second film-forming unit.

[0035] Furthermore, the output section of the conveying device in both the first and second film-forming units has a rapid cooling mechanism. Optionally, such as... Figure 6 and Figure 7 As shown, the cooling mechanism includes a liquid nitrogen box 104, and a liquid nitrogen nozzle 1041 acting on the output section of the conveying device is provided below the liquid nitrogen box. The two liquid nitrogen boxes share a liquid nitrogen storage container 107, which is connected to the two liquid nitrogen boxes 104 through a pipe 108.

[0036] This embodiment can form a preservation layer on the outer surface of meat products by using a tumbling mechanism in the first and second film-forming units, and rapidly cool the film to form quickly. The device has high working efficiency and can add different concentrations of probiotics and plant extracts to the box according to actual conditions. In use, food is placed into the box of the first film-forming unit through an external conveyor belt or a feeding hopper 300 installed on the box of the first film-forming unit. The food is immersed in liquid, and its outer surface is covered with the liquid. Then it is conveyed out by a conveyor device. At the output section of the conveyor device, it is rapidly cooled by liquid nitrogen to form a stable film on the surface of the food. Then it enters the second film-forming unit. After rapid immersion and output, it is again rapidly cooled by liquid nitrogen at the output section of the second conveyor device, thereby forming a more stable preservation and anti-corrosion layer on the surface of the food.

[0037] For example, the first film-forming unit forms a raw juice adhesive layer on the surface of the food. The liquid inside the first film-forming unit is the raw juice adhesive, and the method for forming the raw juice adhesive is as follows:

[0038] Using pigskin, a byproduct of pig slaughtering and processing, as raw material, clean it thoroughly, pre-cook it in boiling water for 5-10 minutes, scrape off any remaining hair and grease, wash it clean again, grind it finely in a meat grinder, put it in a steamer, add 50-55 times the amount of water, and boil until the skin gelatin is completely dissolved in the water. Then, add fresh blood (pig, cow, or poultry blood can be used, added at 3-4% of the total amount of gelatin) to the boiled gelatin solution, and stir slowly until all impurities in the gelatin solution coagulate and float to the surface. Filter it through a sieve to obtain the final product.

[0039] The second film-forming unit forms a preservative-preservative liquid layer on the food surface. The liquid inside the second film-forming unit is the preservative-preservative liquid, and the method for forming this preservative-preservative liquid is as follows:

[0040] Take half of the above-mentioned original juice liquid, add an equal amount of boiling water, cool to 35-38℃, pour into a constant temperature fermentation tank equipped with a stirrer, add probiotics (Staphylococcus vitulinus and Staphylococcus xylosus) and stir to mix, with each strain accounting for 1 / 2. The bacterial count of the liquid should be 102-103 / ml. Ferment at 36-37℃ for 7-8 hours until the bacterial count of the liquid reaches 105-106 / ml. Then add 0.1-0.2g / ml of natural plant extract (sweet tea polysaccharide extract) to form the final product.

[0041] In one embodiment, a liquid addition tank 103 is installed on both the housing of the first film-forming unit and the housing of the second film-forming unit, such as... Figure 4 and Figure 5As shown, the upper part of the liquid addition tank is provided with a cover plate 1031 having a liquid inlet 1032, and the lower part of the liquid addition tank 103 is provided with a nozzle 1033 that acts on a film forming unit or a film forming unit box.

[0042] For example, the liquid addition tank 103 installed on the housing of the first film-forming unit is a constant temperature microbial incubator, which sprays bacterial solution into the housing of the first film-forming unit through a nozzle.

[0043] For example, the liquid addition tank 103 installed on the housing of the second film-forming unit is an addition liquid storage tank, through which plant extracts are added to the housing of the second film-forming unit via a nozzle.

[0044] To improve the uniformity of the liquid within the tank, in one embodiment, such as Figure 3 As shown, a liquid stirring mechanism is provided inside the box. Optionally, the liquid stirring mechanism is provided with a longitudinally arranged air pipe 105 installed on the inner wall of the box, and a horizontally arranged air pipe 106 on the inner bottom. Several air holes are provided on the longitudinal air pipe and the horizontal air pipe, and the air pipe is connected to an external air pump.

[0045] The horizontally and vertically arranged air pipes can effectively deliver gas into the chamber, thereby increasing the turbulence of the liquid and thus achieving the purpose of stirring the liquid.

[0046] The above description of the disclosed embodiments enables those skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A device for making a meat product preservation layer, characterized in that: include The first film-forming unit is used to form a gel layer on the outer surface of meat products; as well as The second film-forming unit is connected to the first film-forming unit and is used to form an anti-corrosion and freshness-preserving adhesive layer on the outer surface of the meat product covered with the original juice adhesive layer. The first film-forming unit and the second film-forming unit have the same structure, both including a box body. A mesh conveying device is installed inside the box body. The meat products are output from the conveying device of the first film-forming unit and enter the box body of the second film-forming unit. The meat products in the second film-forming unit are then conveyed out through the conveying device of the second film-forming unit.

2. The meat product preservation layer making device according to claim 1, characterized in that: The output section of the conveying device of the first film forming unit and the second film forming unit has a rapid cooling mechanism.

3. The meat product preservation layer making device according to claim 2, characterized in that: The cooling mechanism includes a liquid nitrogen box, and a liquid nitrogen nozzle that acts on the output section of the conveying device is provided below the liquid nitrogen box. The two liquid nitrogen boxes share a liquid nitrogen storage container.

4. The meat product preservation layer making device according to claim 1, characterized in that: A constant temperature enrichment incubator is installed on the housing of the first film-forming unit. The upper part of the constant temperature enrichment incubator has a feed inlet, and several bacterial liquid nozzles that act on the inside of the housing are provided at the lower part.

5. The meat product preservation layer making device according to claim 1, characterized in that: An additive liquid storage tank is installed on the housing of the second film forming unit, and several additive liquid nozzles that act on the housing of the second film forming unit are arranged below the additive liquid storage tank.

6. The meat product preservation layer making device according to claim 1, characterized in that: A liquid stirring mechanism is installed inside the box.

7. The meat product preservation layer making device according to claim 6, characterized in that: The liquid stirring mechanism is an air pipe located at the bottom and / or inner wall of the tank. The air pipe has several air holes and is connected to an external air pump.

8. The apparatus for making a meat product preservation layer according to any one of claims 1-7, characterized in that: A worktable is adapted to the output section of the conveying device in the second film-forming unit.

Images