52 results about "Abdominal evisceration" patented technology

The invention relates to a turtle can and a production process thereof, and the production process comprises the following steps: performing slaughtering, bloodletting, cleaning, boiling of a live turtle, soaking in cold water, removing the epidermis, opening the chest for evisceration, soaking in clear water, respectively braising with ingredients of ginseng, angelica, medlar, semen astragali complanati, and lotus seeds, and then sealing in a can. The turtle can of the invention has long preservation time, is quite convenient for eating, can be eaten by opening the can and heating, and solves the difficulties of time consumption and labor consumption caused by personally cooking for eating turtles; meanwhile the turtle can of the invention is cooked scientifically according to the formula, not only reflects the delicious flavor of turtles, but also provides the functions of nourishment and health care, and provides dual efficacy for people eating the turtle can.

A method and apparatus for partially cutting hock joints, and letting feet remain attached to the rest of the carcass by skin and one or more tendons, exposing the hock joint by folding feet, and hanging the carcasses in the evisceration shackles by hock joints, the method unambiguously ensures that if a carcass is condemned by an Inspector, the feet belonging to that carcass are condemned as well. Furthermore, this invention solves the even more intractable problem of capturing folded feet, separating feet from the carcass while leaving the carcass still hanging in the shackles, transferring feet into an infeed paw cutter wheel, and cutting knuckle portion to produce chicken paws ready for further processing.

The invention relates to a method and a device for handling carcasses of slaughtered animals during suspended transport after evisceration and before weighing in an abattoir by means of an air stream, in which a horizontally directed stream of conditioned air is made to flow around the carcasses at speeds of 1.5 to 6 m/s with a suction effect. Suspension conveyors are set up in a separate room in a meandering arrangement along parallel tracks transversely to the horizontally aligned extraction openings and inlet openings for air, and the inlet openings and extraction openings are connected through an air-conditioning plant, arranged outside the room, for dehumidifying and cooling the air extracted from the room. When a room designed as a dripping zone in an abattoir is used for the purposes according to the invention, the room is prepared by installing or fitting inlet openings and extraction openings on two enclosing walls lying opposite one another and is connected to a separate air-conditioning plant for conditioning the air.

A machine and method for anticipatory sensing and intervention to avoid swimmer entrapment, entanglement or evisceration; with a proactive, pre-entrapment, ultrasonic sensor assessing the relative hazard of swimmer proximity to a drain cover. A transducer launches waves into the suction piping and/or drain system, and receives echoes from the drain cover, swimmer limbs, hair or body, and water or wall surface parallel to the drain cover. A transmitter electrically energizes the transducer launching waves into the suction piping and/or drain system. A receiver/processor detects the echoes analog signals from the drain cover and water beyond the pool drain. A Logic and Control element converts the detected signals into reliable information regarding safety/hazard status for a swimmer near a drain. Predetermined logic provides automatic pump shutdown, and alarms as required; including a missing drain cover. A pool alarm mode detects that an object, such as a small child, has fallen in.

A self-contained mobile abattoir configured for receiving and processing therein slaughtered livestock according to Inspection Agency regulatory standards. The mobile abattoir comprises a towable trailer unit. The interior of the trailer unit comprises a plurality of partitioned interconnected workspaces configured for hygenic performance of skinning and skin disposal, carcass cleaning and inspection, evisceration, viscera separation and inspection, butchering and meat inspection operations. A track rail system depending from the trailer ceiling is configured for moving carcasses about and through the interconnected workspaces. The trailer unit also comprises an enclosed equipment space configured for controllably producing and delivering to the interconnected workspaces at least electricity, compressed air, hot water, chilled water, and refrigeration, and is communicable with a power-generating apparatus. An enclosed staff services area separated from the interconnected workspaces by a sealable door is also provided and comprises at least a lavatory, a washup facility and a changing facility.

The invention relates to a preparation method of Cyclina sinensis enzymolysis polypeptide. The method includes: subjecting fresh Cyclina sinensis to evisceration and homogenization, taking the homogenate, adding alkaline protease to perform enzymolysis, centrifuging the enzymolysis solution and taking the supernatant, carrying out rotary evaporation and concentration, and freeze drying so as to obtain Cyclina sinensis enzymolysis polypeptide with a molecular weight of 15-25kDa. The Cyclina sinensis enzymolysis polypeptide has good antioxidant activity, has a DPPH free radical clearance rate up to 91.24%, a hydroxyl free radical clearance rate up to 62.83%, chelating power to Fe<2+> of 61.13%, and reducing power of 0.331, and also has certain protective effect on hydroxyl free radical induced damaged pBR322 DNA, and can be widely used in antioxidation active products.

A processing apparatus for poultry is provided. In an exemplary embodiment, the apparatus includes one or more transfer units placed intermediate of, conveying poultry from, a first line to a subsequent second line, wherein both the first line and the second line are selected from the group including a slaughtering line, an evisceration line, a chilling line, a sorting line and a cutup line. Each transfer unit is embodied with a circulating support that includes material that is magnetically conductive and transfer means are provided with at least one magnet so as to induce eddy currents in the circulating support that counteracts relative motion between the transfer means and the circulating support.

The presently disclosed disinfection process is designed as an intervention step in poultry processing to allow for continuous on-line reprocessing of poultry carcasses that have become contaminated during the evisceration process. Such on-line reprocessing is designed to replace the need for off-line manual washing and cleaning of the contaminated carcasses. The production process will be able to run with a reduced number of interruptions, which will result in a more efficient production process. The invention described herein is designed to employ the advantages of controlled chlorination at optimum pH levels, together with the proven effectiveness of increased contact time through the implementation of multiple stage treatment of the carcasses during slaughter, evisceration, washing and chilling.

A process and apparatus for removing or reducing the levels of pathogenic bacteria present on an eviscerated carcass. The process includes introducing the eviscerated carcass to a cleaning apparatus. The cleaning apparatus generally includes a housing structure having an entrance and an exit. Disposed within the housing structure is a rotating brush assembly and a spray assembly. The brushing assembly provides brushing and massaging actions to the surfaces of the carcass whereas the spraying assembly simultaneously directs a cleaning solution onto the surfaces of the carcass.

The invention discloses a preparation method of spicy and hot dried loaches. The spicy and hot dried loaches are prepared from the following raw materials in parts by weight: 15-30 parts of chive, 10-20 parts of ginger, 5-15 parts of fennel, 12-20 parts of aniseeds, 2-5 parts of white wine, 1-3 parts of vinegar, 10-20 parts of chili sauce, 1-2 parts of monosodium glutamate, 3-8 parts of edible auxiliary materials, 4-8 parts of edible salt and 20-35 parts of rapeseed oil. The preparation method comprises the following steps: S1, evisceration; S2, pretreatment; S3, pickling; S4, frying; S5, addition of seasonings; S6, baking: putting the loaches added with the seasonings into a baking oven for baking the loaches for 20-40min; and S7, packaging: taking out the loaches in the S6, applying the surfaces of the loaches with the chili sauce, and then conducting vacuum packaging and sterilization, thereby finishing the preparation of the spicy and hot dried loaches. The instant loaches disclosed by the invention have the characteristics of good deodorization effect, spicy, hot and delicious taste, non-fried process, abundant nutrients, convenience in eating, safety and the like, provide an efficient path for exploiting the market of loach products, and solve the problem of single edible function of loaches.

The invention discloses a structure and method for removing viscera for deep processing of fish. There is a horizontal plate on the top surface of the supporting frame, and a sliding plate is slid on the horizontal plate; The left end of the first removal strip is fixed; the front side of the first removal strip is provided with a second removal strip; the rear side of the left end of the first removal strip has a small motor, and the front end of the output shaft of the small motor passes through the through hole on the first removal strip. It is fixed to the rear side of one end of the connecting bar; the horizontal lifting plate is located on the right side of the first and second removal bars, and the bottom surface of the horizontal lifting plate is fixed to the upper end of the piston rod of the lifting cylinder; the top surface of the horizontal lifting plate has a front clamping plate and a rear clamping plate ; The front plate surface of the front clamping plate is fixed to the piston rod rear end of the front cylinder, and the rear plate surface of the rear clamping plate is fixed to the piston rod front end of the rear cylinder. The invention can replace manual work to reliably tear off the viscera in the fish maw, and can effectively reduce the labor intensity of the operator on the premise of ensuring the effect of removing the viscera.

The invention discloses a pig slaughtering system. The pig slaughtering system comprises a retiring room for pigs to be slaughtered, a pig spray rinsing chamber, a carbon dioxide suffocation chamber, an automatic pig scalding pool, a washing cooling device, a lifting type pig butchering and evisceration machine, a special pig hair burning device, a pig meat automatic cutting machine, a special pig meat storage containing box, a special pig meat packaging device and an efficient pig manure septic tank. According to the pig slaughtering system, in the overall pig slaughtering process, needed heat is provided through marsh gas provided by a biogas digester formed by pig manure at place where heating is needed, and therefore energy resources are saved. By means of the pig slaughtering system, the slaughtering time can be shortened, the manpower is saved, generation of PSE meat is reduced, a pollution source is reduced, the food health is guaranteed, and growth and reproduction of microorganisms are restrained.

An apparatus and method are provided for removing the entrails from the abdominal cavity of poultry suspended by its legs in a first conveyor. The apparatus includes an evisceration tool which is movable into and out of the abdominal cavity of the poultry for removing the entrails from the abdominal cavity. The apparatus includes gripping means for gripping the entrails after their removal from the abdominal cavity.

A safety device for installation in a fluid transfer system includes an adapter having a front opening and a rear opening for directional flow of water therethrough, and a funnel-shaped flange surrounding the front opening for directing fluid flow through the adapter in a laminar flow with less turbulence. In one embodiment, the adapter is installed within a coupler sleeve for joining two pipe sections together to thereby improve fluid flow through the pipe in a fluid transfer system, while reducing vacuum pressure. In another embodiment, the adapter is fitted with a protective cap wherein the combined adapter and protective cap function as a standalone safety device to prevent entrapments and mitigate eviscerations. In still another embodiment, the adapter is fitted within a pump strainer basket to improve flow and reduce turbulence at the pump of the fluid transfer system.

The invention provides a gutting device for gutting a fish along its abdominal cavity. A blade for cutting the fish open, and a shielding element are movably mounted on a controllable movable arm. The shielding element has a blunt tip, and it is arranged for being in: 1) a retracted position, where the shielding element allows the blade to cut the fish, 2) a tracking position, where the blunt tip of the shielding elements is inside the abdominal cavity of the fish, so as to track the end of the abdominal cavity of the fish, and 3) a shielding position, where the shielding element is pushed upwards by contact with the end of the abdominal cavity at a genital opening of the fish, thereby shielding the blade from further contact with the fish. This provides a precise method for without unintentionally damaging the fish.

The invention discloses a production process of a traditional Chinese medicine health-care roasted chicken, and relates to the technical field of food production, wherein the process includes the following steps: (1) raw material selection: selecting a killed and feather-removed chicken with the weight of 1000-1500 g; (2) evisceration treatment: unfreezing and carrying out evisceration finishing on the killed and feather-removed chicken in the step (1), and removing viscera and feet; (3) chicken spreading: hanging the killed and feather-removed chicken after cleaning in the step (2), preparingingredients, and putting the ingredients to the interior of the killed and feather-removed chicken; (4) coloring: evenly smearing the surface of the killed and feather-removed chicken in the step (3)with honey, and then coloring the surface of the killed and feather-removed chicken by a baking oven; and (5) cooking: putting the killed and feather-removed chicken after coloring at high temperature into a stew pot, and cooking; and thus completing the production of the traditional Chinese medicine health-care roasted chicken. The roasted chicken has better taste.

The invention provides a processing method of canned rabbit meat in flexible packages, comprising the following steps: soaking, evisceration, sauce preparation, cutting, weighing, sauce addition, vacuum packing and high temperature sterilization. The canned rabbit meat processed by the method is fragrant in meat quality, not greasy, good in mouthfeel, suitable for people of all ages and both sexes, beautiful in color and appetitive, and has separated bone and meat, low cost and a shelf life of 18 months. The processing method of the canned rabbit meat is suitable for application.

The current invention is an apparatus that can be used by hunters or slaughterhouses to reduce the risk of contamination during evisceration of an animal.