CN101911961A - Method and device for sterilizing diced mutton - Google Patents
Method and device for sterilizing diced mutton Download PDFInfo
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- CN101911961A CN101911961A CN2010102625945A CN201010262594A CN101911961A CN 101911961 A CN101911961 A CN 101911961A CN 2010102625945 A CN2010102625945 A CN 2010102625945A CN 201010262594 A CN201010262594 A CN 201010262594A CN 101911961 A CN101911961 A CN 101911961A
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Abstract
The invention relates to a method and a device for sterilizing diced mutton. The method comprises the following steps of: metering and putting fried diced mutton into a plastic food bag; vacuumizing the plastic bag; feeding the vacuumized bagged diced mutton into a tunnel microwave sterilization machine and sterilizing at the temperature of between 92 and 95 DEG C for 6 to 12 minutes; rapidly cooling the sterilized bagged diced mutton in circulating cold water of which the temperature is between 0 and 5 DEG C; and drying the cooled bagged diced mutton in the air. The device using the method comprises a microwave sterilizer (1), a conveyor belt (2), a rotating wheel (3), bagged diced mutton (4) and a microwave generator (5), wherein the conveyor belt (2) is driven to rotate circularly by the rotating wheel (3); and a feeding section of the conveyor belt (2) passes through the microwave sterilizer (1). The method and the device keep the nutrient values and flavors of meat products in a better way. The diced mutton is more convenient, safer and healthier to eat.
Description
Technical field
The present invention relates to a kind of sterilizing methods and device of mutton minced or diced meat to be added to noodles or other food before serving.。
Background technology
At present, in existing sterilization technology, great majority all adopt high temperature and high pressure steam sterilization or HTHP water-bath sterilization.Use these sterilization methods, not only have hidden danger on safety, and product quality is damaged easily, finished product has the tinned food peculiar smell, and it is spoiled to see the rapid oxidation of air, and product meat maturity is difficult for holding, and causes easily that product is mashed excessively, the mouthfeel variation; And can not realize the continuity pipelining in process of production, the batch (-type) sterilization, energy consumption is big, and production efficiency is low.
Summary of the invention
The objective of the invention is to overcome the defective of prior art, a kind of sterilizing methods and device of mutton minced or diced meat to be added to noodles or other food before serving is provided.
The present invention realizes by following scheme:
A kind of sterilizing methods of mutton minced or diced meat to be added to noodles or other food before serving, its process is: the mutton minced or diced meat to be added to noodles or other food before serving metering that frying is good is filled in the edible plastic bag of packing into, vacuumize, the packed mutton minced or diced meat to be added to noodles or other food before serving that vacuumizes is gone into the sterilization of tunnel type micro wave sterilizer, and the packed mutton minced or diced meat to be added to noodles or other food before serving after the sterilization cools off rapidly in 0 ~ 5 ℃ circulating water and gets final product.
Packed its vacuum of mutton minced or diced meat to be added to noodles or other food before serving after described the vacuumizing reaches-0.09Mp.
Temperature when the packed mutton minced or diced meat to be added to noodles or other food before serving after described the vacuumizing is sterilized is 92 ~ 95 ℃.
Product initial temperature and temperature uniformity cooperated with rotating speed when the packed mutton minced or diced meat to be added to noodles or other food before serving after described the vacuumizing was sterilized.
Use a kind of device of sterilizing methods of mutton minced or diced meat to be added to noodles or other food before serving to comprise microwave bacteria degermer, conveyer belt, moving runner, packed mutton minced or diced meat to be added to noodles or other food before serving, microwave generator, conveyer belt is cycle rotation under the drive of moving runner, and the feeding section of conveyer belt is passed microwave bacteria degermer.
The invention has the beneficial effects as follows: fully kept the original local flavor of food, mouthfeel, eliminated the can flavor that original high-temperature steam sterilization brings and the instability of product quality, reduced application risk, got rid of potential safety hazard, the realization routine work.
Description of drawings:
Fig. 1 is the structural representation of apparatus of the present invention.
The specific embodiment:
The present invention adopts microwave technology that the mutton minced or diced meat to be added to noodles or other food before serving is sterilized, and its technical process is: at first be mutton is cut join, frying; Next is that the mutton minced or diced meat to be added to noodles or other food before serving metering that frying is good is filled the food of packing into in the polybag, vacuumize, its vacuum is reached-0.09Mp, the packed mutton minced or diced meat to be added to noodles or other food before serving that just vacuumizes is then gone into the tunnel type micro wave sterilizer in 92 ~ 95 ℃, sterilized 6 ~ 12 minutes, the packed mutton minced or diced meat to be added to noodles or other food before serving that after sterilization finishes sterilization is come out is cooling rapidly in 0 ~ 5 ℃ of circulating water; At last cooling products is dried or dry up vanning constant temperature and observed 7 ~ 15 days, do not have the bag of expanding and get final product.
Use a kind of device of mutton minced or diced meat to be added to noodles or other food before serving sterilizing methods, comprise microwave bacteria degermer [1], conveyer belt [2], moving runner [3], packed mutton minced or diced meat to be added to noodles or other food before serving [4], microwave generator [5]; Packed mutton minced or diced meat to be added to noodles or other food before serving [4] is placed on the conveyer belt [2], and conveyer belt [2] is cycle rotation under moving runner [3] drives, and packed mutton minced or diced meat to be added to noodles or other food before serving [4] is sent in the microwave bacteria degermer [1] sterilized.
When carrying out microwave sterilization, at first to measure the initial temperature of packed mutton minced or diced meat to be added to noodles or other food before serving, regulate the rotating speed of tunnel type micro wave sterilizer and set each section heating-up temperature, start the tunnel type micro wave sterilizer then, and the sterilization situation of observing product, at any time regulate sterilization energy and temperature, product initial temperature and temperature uniformity are cooperated with belt speed, its specifically control scheme is seen attached list.
Subordinate list:
The initial temperature sterilization rotating speed temperature table of comparisons
Claims (5)
1. the sterilizing methods of a mutton minced or diced meat to be added to noodles or other food before serving, its process is: the mutton minced or diced meat to be added to noodles or other food before serving metering that frying is good is filled in the edible plastic bag of packing into, vacuumize, the packed mutton minced or diced meat to be added to noodles or other food before serving that vacuumizes is gone into the sterilization of tunnel type micro wave sterilizer, and the packed mutton minced or diced meat to be added to noodles or other food before serving after the sterilization cools off rapidly in 0 ~ 5 ℃ circulating water and gets final product.
2. the sterilizing methods of a kind of mutton minced or diced meat to be added to noodles or other food before serving according to claim 1 is characterized in that: packed its vacuum of mutton minced or diced meat to be added to noodles or other food before serving that vacuumizes reaches-0.09Mp.
3. the sterilizing methods of a kind of mutton minced or diced meat to be added to noodles or other food before serving according to claim 1 is characterized in that: the temperature when the packed mutton minced or diced meat to be added to noodles or other food before serving after vacuumizing is sterilized is 92 ~ 95 ℃.
4. the sterilizing methods of a kind of mutton minced or diced meat to be added to noodles or other food before serving according to claim 1 is characterized in that: product initial temperature and temperature uniformity cooperated with rotating speed when the packed mutton minced or diced meat to be added to noodles or other food before serving after vacuumizing was sterilized.
5. the sterilizing methods of a kind of mutton minced or diced meat to be added to noodles or other food before serving according to claim 1, it is characterized in that using the device of this method to comprise microwave bacteria degermer [1], conveyer belt [2], moving runner [3], packed mutton minced or diced meat to be added to noodles or other food before serving [4], microwave generator [5], conveyer belt [2] cycle rotation under the drive of moving runner [3], the feeding section of conveyer belt [2] is passed microwave bacteria degermer [1].
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102625945A CN101911961A (en) | 2010-08-26 | 2010-08-26 | Method and device for sterilizing diced mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102625945A CN101911961A (en) | 2010-08-26 | 2010-08-26 | Method and device for sterilizing diced mutton |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101911961A true CN101911961A (en) | 2010-12-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102625945A Pending CN101911961A (en) | 2010-08-26 | 2010-08-26 | Method and device for sterilizing diced mutton |
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| CN (1) | CN101911961A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851777A (en) * | 2016-04-06 | 2016-08-17 | 浙江五芳斋实业股份有限公司 | Sterilizing system for boiled rice dumplings |
-
2010
- 2010-08-26 CN CN2010102625945A patent/CN101911961A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851777A (en) * | 2016-04-06 | 2016-08-17 | 浙江五芳斋实业股份有限公司 | Sterilizing system for boiled rice dumplings |
| CN105851777B (en) * | 2016-04-06 | 2019-09-10 | 浙江五芳斋实业股份有限公司 | A kind of disinfection system of cooked Zongzi |
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Application publication date: 20101215 |