CN101642157A - Process for butchering beef cattle by shocking - Google Patents
Process for butchering beef cattle by shocking Download PDFInfo
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- CN101642157A CN101642157A CN200810117647A CN200810117647A CN101642157A CN 101642157 A CN101642157 A CN 101642157A CN 200810117647 A CN200810117647 A CN 200810117647A CN 200810117647 A CN200810117647 A CN 200810117647A CN 101642157 A CN101642157 A CN 101642157A
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Abstract
The invention discloses a process for butchering beef cattle by shocking, which relates to the improvement on the method for butchering beef cattle. The invention provides a method for butchering beefcattle, which is quick, accurate and can retain the freshness of beef. The process is characterized in that the beef cattle are washed under boosted pressure for 5 times before being butchering and comprises that: firstly, a small voltage is obtained from a 220 V power supply through a transformer, wherein one part of the output small voltage is rectified, the other part of the output small voltage is stabilized, the stabilized voltage is supplied to a controller as working voltage, and an operator controls a generator by controlling the controller so as to allow the generator to obtain the rectified voltage and output a 24 V voltage at an output end for shocking the beef cattle; secondly, 24 V direct current power is used for shocking for 10 minutes to promote the complete discharge of blood, and thus glycogen in the beef and the pH value of the beef can be reduced and the freshness of the beef can be improved; and finally, heads and feet of the cattle are removed, the skins of the cattle are hydraulically peeled, the organs of the cattle are removed, carcasses are processed and subjected to acid discharge for 72 hours, and carcasses are carefully selected, cut and refrigerated at a temperature below 18 DEG C to be sold on the market.
Description
Technical field:
The present invention relates to butcher the improvement of beef cattle method.
Background technology:
Beef is international meat product market bulk product, and consumption figure is in rising trend always.Whole world beef sales volume continues vigorous, the Chinese sirloin increase of production is the fastest, as everyone knows, the beef market price difference of different parts, different fertile degree is very big, thereby butchering in the process ox, should carry out classification according to the fertile degree of ox trunk, cut apart, sell with different prices by the position.This just needs a kind of new method of well butchering beef cattle.
Content of the present invention:
The present invention is exactly at the problems referred to above, provide a kind of can be not only soon not only accurate but also can keep the fresh and tender beef cattle method of butchering of beef.
The present invention adopts following technical scheme: beef cattle will dash through 5 superchargings before butchering drenches the ox body, at first to obtain less voltage through transformer by the 220V power supply, a part of coming out is through the voltage stabilizing of over commutation part process, provide operating voltage to controller after the voltage stabilizing, the operator is by control controller control generator, makes the electric current of generator after obtaining rectification the output output 24V voltage beef cattle of shocking by electricity.24 volts of direct currents shocked by electricity for 10 seconds, impelled the blood emptying.Can reduce glycogen and pH value in the beef like this, improve the fresh and tender degree of meat.Through decaptitating hoof, hydraulic pressure strips off the skin again, gill, and the trimming trunk, acid discharge in 72 hours, selected cutting apart and 18 degrees below zero refrigeration, beef just can go on the market.Electric shock can promote the inner biochemical ripe means of beef.Increase by the meat delicate flavour that shocks by electricity later, lipolysis is accelerated, and generates numerous fragrant organic substances.
Beneficial effect of the present invention:
1, the loss of the cold contraction of reduction has the effect that prevents meat appearance " lining meat cutting " " pale exudative meat " under the electric shock comprehensive function.
2, the acid discharge time of meat shortens (48-36 hour usually) over half thereby can save energy consumption for cooling 30-50% and can dwindle the long-pending 70-80% shortening cycle raising of acid discharge storage capacity output under uniform temp.
3, also help picking a bone through electric shock, thereby reduce residual meat amount on the bone.Because beef-flavouring, tender degree, water-retaining property improve, for follow-up various meat product processing lay the foundation.
4, adopt electric shock to handle through very short time and butcher technology to improving beef cattle, cold worked economic benefit and product quality all are of great importance.
5, safe, this product output voltage is no more than 24 volts the operator is guaranteed safety (so long as not the equal insentience of bare-handed, barefoot operation), and adopts the remote controller operation, the operator leaves when pressurizeing by controller control, electric absolutely operation, the electroplax insulation is good, not contacting metal.
Description of drawings:
It among Fig. 1 block diagram of the present invention.
The specific embodiment:
The present invention adopts waterproof and dustproof, metal cabinet, and appearance and size is 400 * 500 * 200, and fixed installation also can be adopted the handcart movable type as requested.Beef cattle will dash through 5 superchargings before butchering drenches the ox body.Carry out after live body slaughters, at first will be through obtaining less voltage through transformer by the 220V power supply, a part of coming out is through the voltage stabilizing of over commutation part process, provide operating voltage to controller after the voltage stabilizing, the operator is by control controller control generator, makes the electric current of generator after obtaining rectification the output output 24V voltage beef cattle of shocking by electricity.24 volts of direct currents shocked by electricity for 10 seconds, impelled the blood emptying.Can reduce glycogen and pH value in the beef like this, improve the fresh and tender degree of meat.Through decaptitating hoof, hydraulic pressure strips off the skin again, gill, and the trimming trunk, acid discharge in 72 hours, selected cutting apart and 18 degrees below zero refrigeration, beef just can go on the market.
Below in conjunction with a description of drawings course of action of the present invention:
Beef cattle will dash through 5 superchargings before butchering drenches the ox body, at first to obtain less voltage through transformer by the 220V power supply, a part of coming out is through the voltage stabilizing of over commutation part process, provide operating voltage to controller after the voltage stabilizing, the operator is by control controller control generator, makes the electric current of generator after obtaining rectification the output output 24V voltage beef cattle of shocking by electricity.Overhead pipeline adopts international advanced variable-frequency control technique, speed governing accurate, and fault rate is low.By national import and export standard, carry out the modernization of beef cattle and butcher processing.On this production line, beef cattle aims at the warm water bath in treating government official's circle, listen light music, relax 24 hours, send then electric shock airsick on, the dizzy technology of 3 of low pressure electric shock makes euthanasia within the beef cattle two seconds, airsick employing high frequency converter technique shocks by electricity, trunk is lax naturally, avoids beef cattle to be killed before owing to nervous, indignation cause body endocrine toxin; Vertical steam scalds the hair facility makes boiling hot hair more thorough, avoids cross pollution; Full-automatic laterally vertical twice omnibearing beating massage makes the muscle of beef carcass be in original relaxation state, and texture and meat are made in order and improved; The automatic fuel gas singeing oven is thoroughly removed ox hair and is killed bacterium residual on the trunk, and the bearing chamber of automatic peeling machine adopts new water-tight device, and improve service life greatly; There are five roads to quarantine synchronously at " outpost of the tax office " in the production process, guarantee that safety is perfectly safe; Continue the detoxification acid discharge more than 24 hours; Electric-control system adopts import frequency converter and stainless steel.The cooling meat of producing has like this reached the edible degree of pure life, becomes genuine green safety beef, and its health, nutrition degree have all reached the advanced level of developed country.
Claims (1)
1, a kind of electric shock is butchered the process of beef cattle, it is characterized in that beef cattle will dash pouring ox body through 5 superchargings before butchering, process is at first will obtain less voltage through transformer by the 220V power supply, a part of coming out is through the voltage stabilizing of over commutation part process, provide operating voltage to controller after the voltage stabilizing, the operator is by control controller control generator, makes the electric current of generator after obtaining rectification the output output 24V voltage beef cattle of shocking by electricity.24 volts of direct currents shocked by electricity for 10 seconds, impelled the blood emptying; Can reduce glycogen and pH value in the beef like this, improve the fresh and tender degree of meat, through decaptitating hoof, hydraulic pressure strips off the skin again, gill, and the trimming trunk, acid discharge in 72 hours, selected cutting apart and 18 degrees below zero refrigeration, beef just can go on the market.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810117647A CN101642157A (en) | 2008-08-04 | 2008-08-04 | Process for butchering beef cattle by shocking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810117647A CN101642157A (en) | 2008-08-04 | 2008-08-04 | Process for butchering beef cattle by shocking |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101642157A true CN101642157A (en) | 2010-02-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810117647A Pending CN101642157A (en) | 2008-08-04 | 2008-08-04 | Process for butchering beef cattle by shocking |
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| CN (1) | CN101642157A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388939A (en) * | 2011-04-25 | 2012-03-28 | 吉林省艾斯克机电集团有限公司 | Poultry segmental coma-inducing slaughtering method and equipment using same |
| CN103263021A (en) * | 2013-05-10 | 2013-08-28 | 余群力 | Fresh yak meat tenderizing method |
| CN103385207A (en) * | 2013-06-22 | 2013-11-13 | 河南歌瑞农牧股份有限公司 | Beef fattening method |
| CN103404578A (en) * | 2013-06-25 | 2013-11-27 | 山东华宇职业技术学院 | Mechanical type large-livestock mercy-killing meat-taking device |
| CN103404579A (en) * | 2013-06-25 | 2013-11-27 | 山东华宇职业技术学院 | Pneumatic type large-livestock mercy-killing meat-taking device |
| CN103404580A (en) * | 2013-06-25 | 2013-11-27 | 山东华宇职业技术学院 | Hydraulic type large-livestock mercy-killing meat-taking device |
| CN103734244A (en) * | 2014-01-09 | 2014-04-23 | 四川四海食品股份有限公司 | Pig stabbing bloodletting process |
| CN103734245A (en) * | 2014-01-09 | 2014-04-23 | 四川四海食品股份有限公司 | Method for anesthetizing pig |
| CN104041564A (en) * | 2014-05-23 | 2014-09-17 | 安徽荷金来农业发展股份有限公司 | Beef cattle slaughtering and processing process |
| CN106598010A (en) * | 2016-12-26 | 2017-04-26 | 修武县伊赛牛肉有限公司 | Slaughter process data acquisition method in beef slaughter procedure |
| CN107455430A (en) * | 2017-08-10 | 2017-12-12 | 小金县鑫宇农牧业发展有限公司 | A kind of processing method of the cold fresh meat of yak |
| CN109479937A (en) * | 2018-11-15 | 2019-03-19 | 宜宾五尺道集团有限公司 | A kind of fast automatic slaughter device of black wool pig |
| CN112244066A (en) * | 2020-09-22 | 2021-01-22 | 云南双友现代农业股份有限公司 | Beef quality improving system |
-
2008
- 2008-08-04 CN CN200810117647A patent/CN101642157A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388939B (en) * | 2011-04-25 | 2014-05-07 | 吉林省艾斯克机电集团有限公司 | Poultry segmental coma-inducing slaughtering method and equipment using same |
| CN102388939A (en) * | 2011-04-25 | 2012-03-28 | 吉林省艾斯克机电集团有限公司 | Poultry segmental coma-inducing slaughtering method and equipment using same |
| CN103263021A (en) * | 2013-05-10 | 2013-08-28 | 余群力 | Fresh yak meat tenderizing method |
| CN103385207A (en) * | 2013-06-22 | 2013-11-13 | 河南歌瑞农牧股份有限公司 | Beef fattening method |
| CN103404578A (en) * | 2013-06-25 | 2013-11-27 | 山东华宇职业技术学院 | Mechanical type large-livestock mercy-killing meat-taking device |
| CN103404579A (en) * | 2013-06-25 | 2013-11-27 | 山东华宇职业技术学院 | Pneumatic type large-livestock mercy-killing meat-taking device |
| CN103404580A (en) * | 2013-06-25 | 2013-11-27 | 山东华宇职业技术学院 | Hydraulic type large-livestock mercy-killing meat-taking device |
| CN103734244A (en) * | 2014-01-09 | 2014-04-23 | 四川四海食品股份有限公司 | Pig stabbing bloodletting process |
| CN103734245A (en) * | 2014-01-09 | 2014-04-23 | 四川四海食品股份有限公司 | Method for anesthetizing pig |
| CN104041564A (en) * | 2014-05-23 | 2014-09-17 | 安徽荷金来农业发展股份有限公司 | Beef cattle slaughtering and processing process |
| CN106598010A (en) * | 2016-12-26 | 2017-04-26 | 修武县伊赛牛肉有限公司 | Slaughter process data acquisition method in beef slaughter procedure |
| CN107455430A (en) * | 2017-08-10 | 2017-12-12 | 小金县鑫宇农牧业发展有限公司 | A kind of processing method of the cold fresh meat of yak |
| CN109479937A (en) * | 2018-11-15 | 2019-03-19 | 宜宾五尺道集团有限公司 | A kind of fast automatic slaughter device of black wool pig |
| CN112244066A (en) * | 2020-09-22 | 2021-01-22 | 云南双友现代农业股份有限公司 | Beef quality improving system |
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Open date: 20100210 |