Continuous Minced Meat Pasteurization Film Removal
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Solution Overview
Problem
The existing process for manufacturing pasteurized and dried minced meat faces challenges in microbiological stabilization and film removal, with the sheath often sticking to the meat, complicating the packaging process.
Innovation Solution
A continuous manufacturing process involving shaping minced meat into a tube or strip, wrapping it in controlled permeability film, dehydration-salting, pasteurization, and rinsing to enhance microbiological stability and facilitate film removal, using a unit with specific components like extrusion nozzles, film distribution systems, and rinsing tanks to achieve these steps.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the film sheath is used to contain minced meat during processing, then the meat can be shaped and processed continuously, but the film sticks to the dried meat making removal difficult
Solution Approach 1:
The patent applies preliminary action by introducing a rinsing step before film removal. The meat strip is rinsed with water to remove residual dehydration-salting solution, which prevents the film from sticking to the dried meat surface. This preliminary rinsing action facilitates easy film removal without compromising the continuous processing capability.
Solution Approach 2:
The patent changes the chemical parameters of the environment by transitioning from a dehydration-salting solution (high salt concentration) to a rinsing solution (water). This parameter change from salty to fresh water prevents film adhesion to the meat surface, solving the sticking problem while maintaining continuous processing.
2Reliability
If dehydration-salting is applied to preserve minced meat, then microbiological stability is improved, but film adhesion to meat surface increases
Solution Approach 1:
The rinsing step is introduced as a preliminary action between dehydration-salting and film removal. This rinsing removes residual salting solution from the meat surface, preventing the film from adhering to the dried meat while preserving the microbiological stability achieved through dehydration-salting.
Solution Approach 2:
The rinsing water acts as an intermediary substance between the dehydration-salting solution and the film. It removes harmful residual salts that cause adhesion while not interfering with the microbiological stabilization already achieved.
3Reliability
If the meat strip is dried thoroughly to ensure stability, then microbiological preservation is enhanced, but film adhesion becomes more severe
Solution Approach 1:
The rinsing step is applied as a preliminary action after drying and before film removal. It removes residual dehydration-salting solution from the dried meat surface, preventing film adhesion without reversing the drying and stabilization process.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process results in microbiologically stable, pasteurized minced meat with improved film removal, allowing for efficient production and packaging, including the integration of spices and varied raw materials, with enhanced microbiological stability and reduced labor requirements.
Implementation Method 1
placing the continuous flattened strip or tube of meat between two sheets of controlled permeability film
Implementation Method 2
continuously unrolling the stretched minced meat strip in a bath of a dehydration-salting solution
Implementation Method 3
continuously unrolling the stretched, dried minced meat strip in a bath of a pasteurization solution
Data Source
AI summary
A process for manufacturing minced meat includesensuring the continuous shaping of the said minced meat into the form of a flattened strip;placing the flattened strip of meat between two sheets of controlled permeability film;evening out the thickness and spreading the minced meat placed between the two sheets;continuously unrolling the meat strip in a bath of a dehydration-salting solution;continuously unrolling the meat strip in a bath of a pasteurization solution;continuously unrolling the meat strip in a rinsing tank;removing the sheets after removal from the rinsing tank; andtransporting the meat strip to an output conveyor.