A kind of antioxidant fresh-keeping equipment for conditioning meat products

Abstract

This utility model discloses an antioxidant preservation device for processed meat products, belonging to the technical field of preservation equipment. Its key technical features include a preservation chamber with a lid on top and a sealing ring bolted to the bottom of the lid, the bottom of which contacts the top of the chamber. The chamber contains a composite antioxidant mechanism and a temperature and humidity control component. The composite antioxidant mechanism includes a mounting plate, the top of which is bolted to the bottom of the lid. This invention solves the problems of limited preservation effect and short shelf life of existing preservation equipment, making it difficult to adapt to the long-term storage of large quantities of processed meat products. Furthermore, it provides different temperature and humidity adjustments according to different processed meat products during the preservation process, effectively reducing relative temperature and humidity fluctuations and increasing the applicability of the equipment.

Description

Technical Field

[0001] This utility model relates to the field of preservation equipment technology, and in particular to an antioxidant preservation device for processed meat products. Background Technology

[0002] Processed meat products refer to non-ready-to-eat meat products made from livestock and poultry meat as the main raw material, with auxiliary ingredients, and processed through seasoning, tumbling, marinating, shaping, quick freezing and other processes. During the processing and storage of processed meat products, oxidation has always been an important factor affecting their quality and shelf life. Oxidation can lead to poor color, changes in flavor, loss of nutrients, and even the production of harmful substances.

[0003] However, existing preservation equipment has relatively limited preservation effect and relatively short shelf life, making it difficult to adapt to the long-term preservation of large quantities of prepared meat products. Furthermore, it is necessary to provide different temperature and humidity adjustments according to different prepared meat products during the preservation process, and effectively reduce relative temperature and humidity fluctuations during the preservation process, thereby increasing the applicability of the equipment.

[0004] Therefore, a conditioning and antioxidant preservation device for meat products is proposed. Utility Model Content

[0005] The purpose of this invention is to provide an antioxidant preservation device for processed meat products, which can solve the problems of the relatively limited preservation effect and relatively short shelf life of existing preservation equipment, making it difficult to adapt to the long-term storage of large quantities of processed meat products. Furthermore, it can provide different temperature and humidity adjustments according to different processed meat products during the preservation process, effectively reduce the relative temperature and humidity fluctuations during the preservation process, and increase the applicability of the equipment.

[0006] To achieve the above objectives, this utility model provides the following technical solution: a meat product anti-oxidation and preservation device, comprising a preservation box, a lid on the top of the preservation box, a sealing ring bolted to the bottom of the lid, the bottom of the sealing ring contacting the top of the preservation box, a composite anti-oxidation mechanism inside the preservation box, and a temperature and humidity control component inside the preservation box.

[0007] The composite antioxidant mechanism includes a mounting plate, the top of which is bolted to the bottom of the lid, and an ultraviolet lamp is bolted to the bottom of the mounting plate. A three-way assembly is bolted to the front right side of the preservation box, the left side of which is fixedly connected to the interior of the preservation box, and a carbon dioxide cylinder and a nitrogen cylinder are fixedly connected to the bottom of the three-way assembly.

[0008] Preferably, the temperature and humidity control component includes a refrigeration module, which is located at the bottom left side of the inside of the preservation box.

[0009] Preferably, an integrated water supply tank is bolted to the top of the tank cover, a spray pipe is bolted to the bottom of the tank cover, a plurality of atomizing nozzles are provided at the bottom of the spray pipe, and a water supply pipe is fixedly connected between the left side of the integrated water supply tank and the top of the spray pipe.

[0010] Preferably, a temperature sensor and a humidity sensor are respectively attached to the top of the rear side of the inner wall of the food preservation box, and a controller is attached to the left side of the food preservation box.

[0011] Preferably, a first electrically controlled ball valve is installed inside the three-way assembly, and a gas concentration sensor is bolted to the top of the rear side of the inner wall of the preservation box.

[0012] Preferably, a protective cover is bolted to the right side of the preservation box, the three-way assembly is located inside the protective cover, and a first inspection door is provided on the right side of the protective cover.

[0013] Preferably, an installation box is bolted to the rear right side of the preservation box, and an air extractor is bolted inside the installation box. A connecting pipe is fixedly connected to the left side of the air extractor, and the left side of the connecting pipe is fixedly connected to the interior of the preservation box.

[0014] Preferably, a second electrically controlled ball valve is fixedly installed inside the connecting pipe, and a second inspection door is provided on the rear side of the mounting box, with several vent holes opened inside the second inspection door.

[0015] Compared with the prior art, the beneficial effects of this utility model are:

[0016] 1. This application, by setting up a composite antioxidant mechanism, can effectively inhibit the oxidation of processed meat products, extend their shelf life, and improve the quality and shelf life of meat products;

[0017] 2. By setting up a temperature and humidity control component, this application can accurately control the temperature and humidity environment inside the preservation box, providing more suitable preservation conditions for processed meat products and reducing the impact of temperature and humidity fluctuations on the quality of meat products. Attached Figure Description

[0018] Figure 1 This is an overall structural diagram of the prepared meat product antioxidant preservation equipment of this utility model;

[0019] Figure 2 This is a schematic diagram showing the connection between the composite antioxidant mechanism and the food preservation box of this utility model;

[0020] Figure 3 This is a schematic diagram showing the positional relationship between the protective cover and the three-way assembly of this utility model;

[0021] Figure 4 This is a schematic diagram showing the connection between the temperature and humidity control component of this utility model and the food preservation box.

[0022] Figure 5 This is a schematic diagram showing the connection between the air extractor and the food preservation box of this utility model.

[0023] In the diagram, 1. Fresh-keeping box body; 2. Box lid; 3. Sealing ring; 4. Composite anti-oxidation mechanism; 41. Mounting plate; 42. Ultraviolet irradiation lamp; 43. T-junction assembly; 44. Carbon dioxide tank; 45. Nitrogen tank; 5. Temperature and humidity control assembly; 51. Refrigeration module; 52. Integrated water supply tank; 53. Spray pipe; 54. Atomizing nozzle; 55. Water supply pipe; 56. Temperature sensor; 57. Humidity sensor; 58. Controller; 6. First electrically controlled ball valve; 7. Gas concentration sensor; 8. Protective cover; 9. First inspection door; 10. Mounting box; 11. Vacuum pump; 12. Connecting pipe; 13. Second electrically controlled ball valve; 14. Second inspection door; 15. Vent. Detailed Implementation

[0024] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0025] Please see Figure 1-5 The present invention provides the following technical solution:

[0026] An antioxidant preservation device for processed meat products includes a preservation box 1, a box cover 2 on the top of the preservation box 1, a sealing ring 3 bolted to the bottom of the box cover 2, the bottom of the sealing ring 3 contacting the top of the preservation box 1, a composite antioxidant mechanism 4 inside the preservation box 1, and a temperature and humidity control component 5 inside the preservation box 1.

[0027] The composite antioxidant mechanism 4 includes a mounting plate 41, the top of which is bolted to the bottom of the lid 2. An ultraviolet lamp 42 is bolted to the bottom of the mounting plate 41. A three-way assembly 43 is bolted to the front right side of the preservation box 1. The left side of the three-way assembly 43 is fixedly connected to the interior of the preservation box 1. A carbon dioxide cylinder 44 and a nitrogen cylinder 45 are fixedly connected to the bottom of the three-way assembly 43.

[0028] In this embodiment: When using this antioxidant preservation equipment for processed meat products, the processed meat products to be preserved are first neatly placed inside the preservation box 1. Then, the box lid 2 is placed on top of the preservation box 1. At this time, the sealing ring 3 bolted to the bottom of the box lid 2 fits tightly against the top of the preservation box 1, ensuring that a sealed space is formed inside the preservation box 1 to prevent outside air from entering. After the equipment is started, the composite antioxidant mechanism 4 begins to operate, and the ultraviolet irradiation lamp 42 at the bottom of the mounting plate 41 is turned on. The top of the mounting plate 41 is bolted to the bottom of the box lid 2, and ultraviolet irradiation... The lamp 42 can irradiate the meat products inside the box, which can play a certain role in sterilization and anti-oxidation. At the same time, when the three-way component 43 is opened, carbon dioxide and nitrogen from the carbon dioxide tank 44 and nitrogen tank 45 are respectively transported into the inside of the preservation box 1 through the three-way component 43 to create a low-oxygen environment and inhibit the oxidation process of the prepared meat products. During this process, the temperature and humidity control component 5 also operates synchronously to precisely control the temperature and humidity inside the preservation box 1, providing a suitable preservation environment for the prepared meat products to achieve better anti-oxidation preservation effect.

[0029] Specifically, such as Figure 4 As shown, the temperature and humidity control component 5 includes a refrigeration module 51, which is located at the bottom left side of the inside of the preservation box 1.

[0030] Specifically, such as Figure 4 As shown, an integrated water supply tank 52 is bolted to the top of the tank cover 2, and a spray pipe 53 is bolted to the bottom of the tank cover 2. Several atomizing nozzles 54 are provided at the bottom of the spray pipe 53. A water supply pipe 55 is fixedly connected between the left side of the integrated water supply tank 52 and the top of the spray pipe 53.

[0031] Specifically, such as Figure 4 As shown, a temperature sensor 56 and a humidity sensor 57 are respectively attached to the top of the rear side of the inner wall of the fresh food container 1, and a controller 58 is attached to the left side of the fresh food container 1.

[0032] In this embodiment: After the device is started, the temperature sensor 56 and humidity sensor 57 on the top rear side of the inner wall of the preservation box 1 begin to work. The temperature sensor 56 senses the temperature inside the box in real time, while the humidity sensor 57 monitors the humidity inside the box. These two key data are transmitted to the controller 58 bolted to the left side of the preservation box 1. After receiving the temperature data from the temperature sensor 56, which is higher than the set value, the controller 58 immediately sends a command to the refrigeration module 51. The refrigeration module 51 is located at the bottom left side inside the preservation box 1. After receiving the command, it starts to operate, lowering the temperature inside the box. As the refrigeration module 51 continues to work, the temperature inside the box gradually decreases. When the temperature sensor 56 detects that the temperature inside the box has reached a suitable temperature, it stops working, thereby keeping the temperature inside the box within the set suitable range. If it is necessary to adjust the humidity inside the box, the integrated water supply tank 52, which is bolted to the top of the box cover 2, starts working. The integrated water supply tank 52 delivers water to the spray pipe 53, which is bolted to the bottom of the box cover 2, through the water supply pipe 55. The water is sprayed into the box 1 in the form of mist through several atomizing nozzles 54 at the bottom of the spray pipe 53, increasing the humidity inside the box. As the water mist is continuously sprayed, the humidity inside the box gradually rises. When the suitable humidity is reached, the controller 58 stops the integrated water supply tank 52 from supplying water to the spray pipe 53, so that the humidity inside the box is stabilized at a suitable level.

[0033] Specifically, such as Figure 3 As shown, a first electrically controlled ball valve 6 is installed inside the three-way assembly 43, and a gas concentration sensor 7 is bolted to the top of the rear side of the inner wall of the preservation box 1.

[0034] Specifically, such as Figure 3 As shown, a protective cover 8 is bolted to the right side of the food storage box 1, and a three-way assembly 43 is located inside the protective cover 8. A first inspection door 9 is provided on the right side of the protective cover 8.

[0035] In this embodiment: The gas concentration sensor 7 on the top rear side of the inner wall of the preservation box 1 constantly monitors the concentration of carbon dioxide and nitrogen inside the box. When the gas concentration sensor 7 detects that the concentration of carbon dioxide and nitrogen inside the box does not meet the set standard, such as excessive oxygen content and insufficient carbon dioxide and nitrogen content, it feeds this information back to the controller 58. After receiving the signal, the controller 58 controls the first electrically controlled ball valve 6 inside the three-way assembly 43 to open. The three-way assembly 43 is bolted to the front right side of the preservation box 1, and its bottom is fixedly connected to the carbon dioxide tank 44 and the nitrogen tank 45 respectively. After opening the first electrically controlled ball valve 6, the gas in the carbon dioxide tank 44 and the nitrogen tank 45 enters the preservation box through the three-way assembly 43. The cabinet 1 quickly adjusts the gas composition inside the cabinet, reduces the oxygen content, and inhibits the growth of microorganisms and the oxidation reaction of meat products. When the gas concentration sensor 7 detects that the gas composition inside the cabinet reaches the set standard, it feeds the information back to the controller 58. The controller 58 controls the first electrically controlled ball valve 6 to close, stopping the gas filling. In order to protect the three-way assembly 43 from external collisions and damage, a protective cover 8 is attached to the right side of the preservation cabinet 1. The three-way assembly 43 is located inside the protective cover 8. When it is necessary to inspect the three-way assembly 43, the staff can open the first inspection door 9 on the right side of the protective cover 8 to carry out a comprehensive inspection and necessary maintenance operations on the three-way assembly 43 to ensure the normal operation of the three-way assembly 43.

[0036] Specifically, such as Figure 1 , Figure 5 As shown, a mounting box 10 is bolted to the rear right side of the preservation box 1. An air extractor 11 is bolted inside the mounting box 10. A connecting pipe 12 is fixedly connected to the left side of the air extractor 11. The left side of the connecting pipe 12 is fixedly connected to the interior of the preservation box 1.

[0037] Specifically, such as Figure 5 As shown, a second electrically controlled ball valve 13 is fixedly installed inside the connecting pipe 12, and a second inspection door 14 is provided on the rear side of the mounting box 10. Several vent holes 15 are opened inside the second inspection door 14.

[0038] In this embodiment: To further reduce the oxygen content inside the preservation box 1 and enhance the antioxidant effect, before injecting carbon dioxide and nitrogen, the controller 58 issues a command to open the second electrically controlled ball valve 13 inside the connecting pipe 12. The left side of the connecting pipe 12 is fixedly connected to the inside of the preservation box 1, and the right side is fixedly connected to the vacuum pump 11 installed in the mounting box 10. After the vacuum pump 11 is started, it begins to extract the air from the preservation box 1, causing the oxygen content inside the box to gradually decrease. When the gas concentration sensor 7 installed on the top of the rear side of the inner wall of the preservation box 1 detects that the oxygen content inside the box has reached the set standard, it feeds this information back to the controller 58. The controller 58 then controls the second electrically controlled ball valve 13. 3. When closed, the vacuum pump 11 stops working and the vacuuming operation is completed. After the vacuuming is completed, a certain amount of carbon dioxide and nitrogen are released through the three-way component 43 in the composite anti-oxidation mechanism 4, so that the preservation environment inside the preservation box 1 meets the requirements. The second maintenance door 14 set on the rear side of the installation box 10 provides convenience for the maintenance of the vacuum pump 11. When the vacuum pump 11 malfunctions or needs to be regularly maintained, the staff can open the second maintenance door 14 to inspect and repair the vacuum pump 11. At the same time, the several ventilation holes 15 opened inside the second maintenance door 14 play an important role. During the operation of the vacuum pump 11, the ventilation holes 15 can promote air circulation and help the vacuum pump 11 dissipate heat.

[0039] Working Principle: The prepared meat products are neatly placed inside the preservation box 1, and the lid 2 is closed. The bottom sealing ring 3 ensures a sealed space inside the box. After the equipment is started, the composite anti-oxidation mechanism 4 operates, and the ultraviolet irradiation lamp 42, which is bolted to the bottom of the mounting plate 41 and the lid 2, is turned on to irradiate the meat products for sterilization and anti-oxidation. Simultaneously, if gas injection is required, the controller 58 will first issue a command to open the second electrically controlled ball valve 13 in the connecting pipe 12, and the vacuum pump 11 will extract air from the box. When the gas concentration sensor 7 detects that the oxygen content inside the box meets the standard, it feeds back to the controller 58 to close the second electrically controlled ball valve 13 and stop the vacuum pump 11. Then, the three-way assembly 43 is opened, and the gases from the carbon dioxide tank 44 and nitrogen tank 45 enter the box through it, creating a low-oxygen environment to inhibit oxidation. The temperature and humidity control assembly 5 works synchronously, and the temperature sensor 56 and humidity sensor... Sensor 57 transmits temperature and humidity data inside the chamber to controller 58. If the temperature is higher than the set value, controller 58 instructs cooling module 51 to cool down, and stops when the appropriate temperature is reached. If humidity needs to be increased, controller 58 issues a water supply command, and integrated water tank 52 supplies water to spray pipe 53 through water supply pipe 55. Water mist is sprayed through atomizing nozzle 54. Water supply stops when the humidity reaches the standard. Gas concentration sensor 7 also monitors the concentration of carbon dioxide and nitrogen inside the chamber. If the concentration does not meet the standard, controller 58 controls the first electrically controlled ball valve 6 of three-way assembly 43 to open and fill with gas. It closes when the standard is reached. To protect three-way assembly 43, a protective cover 8 is provided on the right side of the chamber, which can be accessed through the first inspection door 9. The exhaust fan 11 is installed in the mounting box 10 and maintained through the second inspection door 14. The vent 15 of the second inspection door 14 can help the exhaust fan 11 dissipate heat, thereby achieving antioxidant preservation of processed meat products.

[0040] The above are merely preferred embodiments of the present utility model and are not intended to limit the present utility model. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.

Claims

1. A conditioning and antioxidant preservation device for processed meat products, comprising a preservation box (1), characterized in that: The top of the preservation box (1) is provided with a box cover (2), and a sealing ring (3) is bolted to the bottom of the box cover (2). The bottom of the sealing ring (3) is in contact with the top of the preservation box (1). The interior of the preservation box (1) is provided with a composite antioxidant mechanism (4), and the interior of the preservation box (1) is provided with a temperature and humidity control component (5). The composite antioxidant mechanism (4) includes a mounting plate (41), the top of which is bolted to the bottom of the lid (2), and an ultraviolet lamp (42) is bolted to the bottom of the mounting plate (41). A three-way assembly (43) is bolted to the front right side of the preservation box (1), and the left side of the three-way assembly (43) is fixedly connected to the interior of the preservation box (1). A carbon dioxide cylinder (44) and a nitrogen cylinder (45) are fixedly connected to the bottom of the three-way assembly (43).

2. The conditioning and antioxidant preservation equipment for meat products according to claim 1, characterized in that: The temperature and humidity control component (5) includes a refrigeration module (51), which is located at the bottom left side of the inside of the preservation box (1).

3. The conditioning and antioxidant preservation equipment for meat products according to claim 1, characterized in that: An integrated water supply tank (52) is bolted to the top of the tank cover (2), and a spray pipe (53) is bolted to the bottom of the tank cover (2). Several atomizing nozzles (54) are provided at the bottom of the spray pipe (53). A water supply pipe (55) is fixedly connected between the left side of the integrated water supply tank (52) and the top of the spray pipe (53).

4. The conditioning and antioxidant preservation equipment for meat products according to claim 1, characterized in that: A temperature sensor (56) and a humidity sensor (57) are respectively attached to the top of the rear side of the inner wall of the preservation box (1), and a controller (58) is attached to the left side of the preservation box (1).

5. The conditioning and antioxidant preservation equipment for meat products according to claim 1, characterized in that: The three-way assembly (43) is equipped with a first electrically controlled ball valve (6), and a gas concentration sensor (7) is bolted to the top of the rear side of the inner wall of the preservation box (1).

6. The conditioning and antioxidant preservation equipment for meat products according to claim 1, characterized in that: A protective cover (8) is bolted to the right side of the preservation box (1), and the three-way assembly (43) is located inside the protective cover (8). A first inspection door (9) is provided on the right side of the protective cover (8).

7. The conditioning and antioxidant preservation equipment for meat products according to claim 1, characterized in that: An installation box (10) is bolted to the rear right side of the preservation box (1). An air extractor (11) is bolted inside the installation box (10). A connecting pipe (12) is fixedly connected to the left side of the air extractor (11). The left side of the connecting pipe (12) is fixedly connected to the inside of the preservation box (1).

8. The conditioning and antioxidant preservation equipment for meat products according to claim 7, characterized in that: The connecting pipe (12) is fixedly equipped with a second electrically controlled ball valve (13), and the mounting box (10) is provided with a second inspection door (14) on the rear side. The second inspection door (14) has several ventilation holes (15) inside.

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