A residue removal system
By combining a soaking tank, a spin dryer, and a conditioning tank, and utilizing a soaking solution with lactic acid bacteria and organic acids, as well as a spin drying method, the problem of removing antibiotic and heavy metal residues from pre-prepared food ingredients is solved, achieving efficient and safe continuous processing.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- SICHUAN CHAOYOUJIA FOOD TECHNOLOGY CO LTD
- Filing Date
- 2025-06-06
- Publication Date
- 2026-06-09
AI Technical Summary
Existing technologies lack continuous equipment that enables streamlined operations and is easy to use, for removing antibiotic and heavy metal residues from pre-prepared food ingredients.
A system comprising a brewing tank, a centrifuge, a brewing solution preparation tank, and a brewing solution storage tank was designed. The system utilizes a brewing solution composed of lactic acid bacteria and organic acids for brewing, combined with a centrifugation dehydration method. Through the basket and jacketed temperature control design within the brewing tank, antibiotics and heavy metals are degraded.
It achieves the complete degradation and removal of antibiotics such as nitrofurans and heavy metals such as lead, cadmium, and arsenic in pre-cooked food such as tripe and chicken feet, ensuring product safety and ease of operation.
Smart Images
Figure CN224330306U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the field of agricultural product processing and safety control, and particularly relates to a system for removing antibiotic and heavy metal residues in prefabricated food materials such as tripe and chicken feet. Background Technique
[0002] Existing research reports and previous experiments have shown that microorganisms such as lactic acid bacteria have a degradation effect on certain antibiotics, and some organic acids have a scavenging effect on certain heavy metals. For example, Zhang Zhihong et al. used a composite bacterium containing lactic acid bacteria to ferment and culture the erythromycin bacterial residue, reducing the antibiotic titer in the bacterial residue to 0 (Zhang Zhihong et al. Research on the biological modification of erythromycin bacterial residue [J]. Journal of Henan Normal University: Natural Science Edition, 2009, 5: 168-170); Li Yangyang et al. removed patulin in vitro in the culture medium and in apple juice by lactic acid bacteria, achieving a significant removal effect (Li Yangyang et al. Removal of patulin by lactic acid bacteria [J]. Food and Fermentation Industries, 2015, 10: 40-44). Another example is that Fu Xiaoping et al. summarized the degradation effect of organic acids as a class of metal ligands in these two major mechanisms of plants on heavy metals. The organic acids secreted by plant roots form stable metal ligand complexes with metal ions. Organic acids can also chelate with metal ions entering the plant body, converting them into non-toxic or less toxic binding forms, playing a significant degradation role (Fu Xiaoping et al. The role of organic acids in the tolerance and detoxification mechanisms of plants to heavy metals [J]. Chinese Journal of Plant Ecology, 2010, 11:
[0003] 1354-1358). Therefore, some liquids containing lactic acid bacteria and organic acids can be formulated as pickling liquids, used as degradation and removal agents for certain antibiotics and heavy metals, and supplemented with physical methods such as spin-drying and dehydration, so that antibiotics and heavy metals such as nitrofurans, lead, cadmium, and arsenic remaining in the food materials can be effectively removed. However, there is still a lack of equipment supporting the removal technology, especially a continuous processing device that can achieve a flow operation, is beneficial to operation, and is convenient to use. Content of the Utility Model
[0004] Therefore, in order to solve the above deficiencies, the utility model provides a system for removing antibiotic and heavy metal residues in prefabricated food materials (such as tripe and chicken feet) here, ensuring the quality and safety of the products.
[0005] Specifically, a residue removal system includes a pickling tank and a spin-dryer;
[0006] The pickling tank includes a tank body, a pickling liquid is filled in the tank body, and a basket immersed in the pickling liquid is arranged in the tank body;
[0007] The spin-dryer includes a base body with an upper opening, a spin-drying frame is rotatably installed in the base body, and the pickling liquid in the base body circulates to the tank body.
[0008] Preferably, the upper end of the basket is provided with a lifting ring, and the tank body is a jacketed tank.
[0009] Optionally, the spin dryer also includes a base on which a drive motor is mounted. The drive wheel of the drive motor is connected to a driven wheel via a belt. The driven wheel is located below the base and connected to a rotating shaft, which is fixedly connected to the spin dryer frame.
[0010] Optionally, the residue removal system further includes a foaming solution preparation tank and a foaming solution storage tank;
[0011] The foaming liquid storage tank is connected to the foaming liquid preparation tank;
[0012] The brewing liquid preparation tank is in continuous communication with the tank body. The brewing liquid preparation tank prepares the brewing liquid and then circulates it to the tank body of the brewing tank.
[0013] Optionally, the foaming liquid preparation tank includes a preparation tank body, which is provided with a foaming liquid inlet pipe, a foaming liquid circulation outlet pipe, and a foaming liquid circulation return pipe.
[0014] The inlet pipe of the foaming liquid is connected to the foaming liquid storage tank, and the foaming liquid circulation outlet pipe and the foaming liquid circulation return pipe are circulatedly connected to the tank body of the foaming tank.
[0015] A stirring mechanism is provided inside the mixing tank, which includes stirring blades and a stirring motor.
[0016] Optionally, a temperature sensor and a pH sensor are provided inside the modulation tank.
[0017] Optionally, the foaming liquid storage tank includes a tank body, the upper part of which is provided with a flip-up cover, and an observation window is also provided on the tank body.
[0018] This utility model has the following advantages:
[0019] This invention is a system for removing antibiotic and heavy metal residues from pre-cooked food such as chicken feet. The system, consisting of a combination of four devices, can fully degrade and remove antibiotics such as nitrofurans and heavy metals such as lead, cadmium, and arsenic from food such as tripe and chicken feet, ensuring the high quality and safety of the products.
[0020] The design of the soaking tank with a strainer basket allows for easy lifting and placement using a simple hoist, facilitating the loading and unloading of ingredients and automatic filtration of the soaking liquid. Furthermore, the soaking tank features a jacketed design (a temperature control coil can be added to the jacket) to achieve temperature-controlled soaking. A well-designed spin dryer allows the soaked food ingredients to be placed in the spin dryer frame, where centrifugal force is used to dry the food.
[0021] A brewing solution preparation tank equipped with a pH sensor can monitor the pH value of the brewing solution. When used in conjunction with a pH adjuster (such as an organic acid), the pH value of the brewing solution can be adjusted, and the brewing solution can be made more uniform by stirring. Attached Figure Description
[0022] Figure 1 This is a structural schematic diagram of the residue removal system described in this utility model;
[0023] Figure 2 This is a schematic diagram of the structure of the foaming liquid storage tank described in this utility model;
[0024] Figure 3 This is a schematic diagram of the structure of the foaming liquid preparation tank described in this utility model;
[0025] Figure 4 This is a schematic cross-sectional view of the foaming liquid preparation tank described in this utility model;
[0026] Figure 5 This is a schematic diagram of the structure of the foaming tank described in this utility model;
[0027] Figure 6 This is a cross-sectional schematic diagram of the brewing tank described in this utility model;
[0028] Figure 7 This is a schematic diagram of the basket described in this utility model;
[0029] Figure 8 This is a schematic diagram of the structure of the spin dryer described in this utility model;
[0030] Figure 9 This is a structural schematic diagram of the spin dryer described in this utility model from another perspective;
[0031] Figure 10 This is a three-dimensional schematic diagram of the spin dryer described in this utility model from a downward viewing angle;
[0032] Figure 11 This is a top view schematic diagram of the spin dryer described in this utility model;
[0033] Figure 12 yes Figure 11 Schematic diagram of the cross section of AA;
[0034] In the diagram: 100, Brewing liquid storage tank; 101, Tank body; 102, Flip-top cover; 200, Brewing liquid preparation tank; 201, Preparation tank body; 202, Stirring motor; 203, Stirring blade; 204, Brewing liquid circulation drain pipe; 205, Brewing liquid circulation return pipe; 300, Brewing tank; 301, Tank body; 302, Basket; 3021, Lifting ring; 400, Spin dryer; 401, Base; 4011, Cover plate; 402, Base; 403, Spin dryer frame; 404, Drive motor; 405, Drive wheel; 406, Belt; 407, Driven wheel; 408, Shaft. Detailed Implementation
[0035] 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.
[0036] 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.
[0037] As described in the background section, antibiotics that may remain in ingredients such as tripe include nitrofurans and cephalosporins. These antibiotics may originate from veterinary drugs used to treat diseases during animal farming, environmental pollution, or derivatives of processing aids used in the pre-processing of food (for example, sodium hypochlorite used as a disinfectant for some livestock by-products may leave behind aminourea, which is suspected to be a derivative degradation product of nitrofurans). Heavy metals mainly include lead, mercury, and cadmium. These heavy metals may originate from environmental pollution during animal growth or be introduced during food processing due to the use of certain chemicals (such as alkaline processing aids used to soak tripe). Long-term consumption of food containing residual veterinary drugs or heavy metals may have serious effects on human health, such as causing poisoning or even increasing the risk of cancer, and will also seriously affect the marketing and export of the products.
[0038] Existing research reports and previous experiments have shown that microorganisms such as lactic acid bacteria have a degradation effect on certain antibiotics, and some organic acids have a scavenging effect on certain heavy metals. Therefore, a liquid containing lactic acid bacteria and organic acids can be formulated as a pickling solution, which can be used as a degrading and removing agent for certain antibiotics and heavy metals. Supplemented with physical methods such as spin-drying and dehydration, antibiotics and heavy metals such as nitrofurans, lead, cadmium, and arsenic residues in food materials can be effectively removed. However, there is still a lack of equipment supporting the removal technology, especially a continuous processing device that can achieve a flow operation, is beneficial to operation, and is convenient to use.
[0039] For the above reasons, as Figures 1-12 shown, this embodiment provides a residue removal system, including a pickling tank 300, a spin-dryer 400, a pickling solution modulation tank 200, and a pickling solution storage tank 100;
[0040] The pickling tank 300 includes a tank body 301, in which a pickling solution is filled, and a basket 302 immersed in the pickling solution is arranged in the tank body; preferably, a lifting ring 3021 is arranged at the upper end of the basket 302, and the tank body is a jacketed tank.
[0041] The spin-dryer 400 includes a base 402 and a base body 401 with an upper opening. A cover plate 4011 can be arranged at the upper end of the base body. A spin-drying frame 403 is rotatably installed in the base body 401, and the pickling solution in the base body 401 circulates into the tank body. A driving motor 404 is installed on the base. The driving wheel 405 of the driving motor 404 is connected to a driven wheel 407 through a belt 406. The driven wheel 407 is located below the base and is connected to a rotating shaft 408, and the rotating shaft is fixedly connected to the spin-drying frame (as Figures 8-12 shown); the pickling solution storage tank is connected to the pickling solution modulation tank through a pipeline and a pump.
[0042] The pickling solution modulation tank is connected to the tank body in a circulating manner. After the pickling solution is formulated in the pickling solution modulation tank, it is circulated and transported to the tank body of the pickling tank; the pickling solution storage tank 100 includes a storage tank body 101, and a flip cover plate 102 is arranged at the upper part of the storage tank body. An observation window is also opened on the storage tank body (as Figure 2 shown).
[0043] The pickling solution modulation tank 200 includes a modulation tank body 201, and a pickling solution inlet pipe, a pickling solution circulating drain pipe 204, and a pickling solution circulating return pipe 205 are arranged on the modulation tank body;
[0044] A pump is arranged on the pickling solution inlet pipe and is connected to the pickling solution storage tank. Pumps are arranged on both the pickling solution circulating drain pipe and the pickling solution circulating return pipe, and they are connected to the tank body of the pickling tank in a circulating manner;
[0045] A stirring mechanism is provided inside the mixing tank, which includes a stirring blade 203 and a stirring motor 202.
[0046] A temperature sensor and a pH sensor are installed inside the mixing tank. The pH sensor and temperature sensor can be located in the middle, away from the stirring blade.
[0047] In this embodiment, the brewing liquid is stored in a brewing liquid storage tank, which is equipped with a temperature control device (e.g., a jacketed tank with a temperature control coil installed in the jacket or on the inner wall of the tank). The temperature control device on the tank keeps the brewing liquid at 2-4°C for storage and preservation at low temperature.
[0048] The cooled and preserved brewing liquid in the brewing liquid storage tank is transported to the brewing liquid preparation tank via pipelines and pumps. The time and amount of liquid entering the tank are controlled by the valves on the pipelines of the brewing liquid storage tank. The brewing liquid preparation tank is equipped with an internal stirring device to ensure that the brewing liquid in the container is stirred evenly. After the pH value of the brewing liquid is standardized and adjusted in the brewing liquid preparation tank, the brewing liquid circulates between the brewing tank and the brewing liquid preparation tank through the brewing liquid circulation drain pipe and the brewing liquid circulation return pipe. The time and amount of liquid entering and exiting are controlled by the valves on the brewing liquid preparation tank.
[0049] The brewing solution preparation tank is connected to an organic acid storage tank, which stores a mixture of organic acids such as citric acid and lactic acid to adjust the pH value of the brewing solution. When the storage tank receives an organic acid injection command, the organic acid is injected into the brewing solution preparation tank through a dropper on the storage tank. When the command to stop is given, the organic acid injection also stops immediately.
[0050] The brewing solution preparation tank is equipped with a pH sensor and a regulator. The pH sensor is used to measure the pH value of the brewing solution, and the automatic adjustment regulator controls the injection of organic acids.
[0051] When the pH sensor measures the pH of the brewing solution to be higher than 3.5, the automatic injection of organic acid into the preparation tank is immediately activated, and the agitator in the preparation tank mixes the liquid evenly. When the pH sensor measures the pH of the brewing solution to be lower than 3.5, the injection of organic acid into the preparation tank is immediately stopped, and the agitator in the preparation tank stops stirring.
[0052] The soaking tank is a constant temperature soaking tank for soaking the food inside. The lactic acid bacteria and organic acids in the soaking solution degrade and remove residual antibiotics (such as nitrofurans) and heavy metals (such as lead, cadmium, and arsenic) from the food. The soaking time is determined based on the time required for relatively complete removal of residues as determined by prior experiments.
[0053] The pickling tank is equipped with a temperature control device (such as a jacket, or a temperature control coil installed in the jacket or on the inner wall of the tank) that can maintain a constant temperature of 28-30℃ for the pickling solution and food. At this temperature, the pickling solution can effectively degrade and remove residual antibiotics and heavy metals from the food.
[0054] The brewing tank is equipped with a mesh basket for holding ingredients, which can be lifted and put in using a simple lifting machine. It is used for loading ingredients such as tripe and chicken feet, as well as unloading them after pre-cooking.
[0055] The spin dryer can fully remove the soaking liquid and water remaining after soaking and pre-cooking the food, thereby achieving the complete removal of residual antibiotics and heavy metals from the food. The pipe connecting the soaking tank and the spin dryer can be used to discharge waste food after soaking and waste liquid from the spin dryer.
[0056] Because the kimchi is packaged, sterilized, and cooled for preservation after pickling, the remaining kimchi liquid contains abundant lactic acid bacteria and organic acids. The microorganisms mainly include *Lactobacillus plantarum*, acid-fast *Lactobacillus*, and *Lactobacillus brevis*, while the organic acids are mainly lactic acid, tartaric acid, and malic acid produced during kimchi fermentation, resulting in a pH value of around 3.5 in the kimchi liquid. These microorganisms and organic acids remain largely in the waste kimchi liquid and cannot be effectively reused. Therefore, in one embodiment, the kimchi liquid can be formed from waste liquid that can be processed through kimchi processing, after clarification and filtration to meet the requirements.
[0057] 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 residue removal system, characterized in that: Including foaming tanks and spin dryers; The foaming tank includes a tank body, which is filled with foaming liquid, and a basket immersed in the foaming liquid is provided in the tank body. The spin dryer includes a base with an open top, and a spin drying frame is rotatably installed inside the base. The foaming liquid inside the base is circulated to the tank.
2. The residue removal system according to claim 1, characterized in that: The basket is equipped with a lifting ring at its upper end.
3. The residue removal system according to claim 1, characterized in that: The spin dryer also includes a base on which a drive motor is mounted. The drive wheel of the drive motor is connected to a driven wheel via a belt. The driven wheel is located below the base and is connected to a rotating shaft, which is fixedly connected to the spin dryer frame.
4. The residue removal system according to claim 1, characterized in that: The tank is a jacketed tank.
5. A residue removal system according to any one of claims 1-4, characterized in that: It also includes a foaming solution preparation tank and a foaming solution storage tank; The foaming liquid storage tank is connected to the foaming liquid preparation tank; The brewing liquid preparation tank is in continuous communication with the tank body. The brewing liquid preparation tank prepares the brewing liquid and then circulates it to the tank body of the brewing tank.
6. The residue removal system according to claim 5, characterized in that: The foaming liquid preparation tank includes a preparation tank body, which is equipped with a foaming liquid inlet pipe, a foaming liquid circulation outlet pipe, and a foaming liquid circulation return pipe. The inlet pipe of the foaming liquid is connected to the foaming liquid storage tank, and the foaming liquid circulation outlet pipe and the foaming liquid circulation return pipe are circulatedly connected to the tank body of the foaming tank. A stirring mechanism is provided inside the mixing tank.
7. The residue removal system according to claim 6, characterized in that: A temperature sensor and a pH sensor are installed inside the modulation tank.
8. The residue removal system according to claim 5, characterized in that: The foaming liquid storage tank includes a tank body, the upper part of which is provided with a flip-top cover, and an observation window is also provided on the tank body.