CN107625989A - A kind of meat products workshop odor-removal bacteriostatic system - Google Patents
A kind of meat products workshop odor-removal bacteriostatic system Download PDFInfo
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- CN107625989A CN107625989A CN201711041031.1A CN201711041031A CN107625989A CN 107625989 A CN107625989 A CN 107625989A CN 201711041031 A CN201711041031 A CN 201711041031A CN 107625989 A CN107625989 A CN 107625989A
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Abstract
A kind of meat products workshop odor-removal bacteriostatic system, including stainless steel storage tank, take out for pump, connecting pipe, main hydraulic pipe, branch liquid pipe, atomizer, all liquid pipes communicate with main hydraulic pipe, atomizer is provided with branch liquid pipe, atomizer is arranged on the interior in workshop, and it is directed at pending area, atomizer is connected by branch liquid pipe, main hydraulic pipe and connecting pipe with taking out for pump outlet end, the imbibition end taken out for pump is stretched to the bottom of stainless steel storage tank by connecting pipe, has spice treatment fluid in stainless steel storage tank.It need not use traditional sanitizer chemical, vegetalitas treatment fluid is made using the spice bag discarded after stew in soy sauce, this treatment fluid can carry out peculiar smell removing by meat products workshop odor-removal bacteriostatic system to the pretreatment workshop of modernization meat products processing enterprise and stew in soy sauce workshop, and suppress the growth of bacterium.
Description
Technical field
The present invention relates to a kind of removing meat products workshop peculiar smell and antibacterial system, relates in particular to a kind of removing sauce halogen
Meat products workshop peculiar smell and antibacterial system.
Background technology
At present, the manufacturing enterprise of stewed meat products is most or family individual workship's form, even the slightly enterprise of scale
Industry, the design and finishing of its workshop are also relatively simple, are differed very according to the requirement of standardization, scale, automated production
Greatly, but according to the requirement of existing cooked food product health production, standardization, scale, automated production are that inevitable development becomes
Gesture.There is some industries enterprise in the top at present, start to build the production line of cooked food product according to new standard, factory will be automated
Room, intelligent equipment introduce stewed meat products industry.So high standard makes factory building, and the demand of consumer, industry hair
The inexorable trend of exhibition.Raising and national food-safe great attention with consumer level, increasing enterprise opens
Beginning is absorbed in fresh-keeping foodstuff, and preservation technology is introduced stewed meat products industry, will lead a new industry！
Prepared food meat products successively experienced in bulk, vacuum high-temperature sterilization, cold sterilization etc., now begin to fresh-keepingization, and protect
Requirement of the fresh cooked meat product production technology to production environment, personnel's health, working specification etc. is all quite harsh, how to be realized
To the standardization such as production environment, personnel, operating process, standardization, this is that the sternness that current fresh-keeping meat products enterprise faces is asked
One of topic.
It is well known that meat products workshop is nutritious, the microorganisms such as breed bacteria are very easy to, can both produce order
The unpleasant peculiar smell of people, can pollute meat product again.For example, in pretreatment workshop, thaw and water for cleaning can be all produced with blood
Waste water, workshop is easily caused to produce peculiar smell；Workshop is boiled in halogen, because halogen soup is overflowed or drips ground and provided for microorganism rich
Rich Nutrient medium, causes a large amount of growths of microorganism, and this is the main reason for workshop produces peculiar smell and contaminated food products.
At present, for the eliminating the unusual smell of cooked food product production process, sterilize, sterilize unified mark is there is no in prepared food industry
Standard, each enterprise each attempt different ways and meanses, the overwhelming majority uses traditional sterilization all in the stage of fumbling
Agent, such as chloride class disinfectant, not only cost is high for this processing mode, and workshop chlorine is highly seasoned, when serious in the product
There is residual chlorine flavor, this is greatly lowered for the edible satisfaction of consumer, or even produces dislike and detest, while shopwork
Also there is respiratory tract discomfort because chlorine in working environment is highly seasoned in personnel, and this kind of disinfectant primarily serves antibacterial sterilization and made
With for eliminating the unusual smell and to no effect.Ye You enterprises use ultraviolet or ozone disinfection, are to have photograph the shortcomings that ultraviolet lamp sterilization
Required distance is penetrated, general meat products workshop ceiling height is all in 4-6 rice, and this effectively shines far beyond 1.2 meters of uviol lamp
Distance is penetrated, while ultraviolet lamp sterilization can only carry out sterilization processing to the surface of meat, and meat inside can not be sterilized, use uviol lamp
Sterilizing is carried out to mill floor to produce little effect, ultraviolet lamp sterilization is for eliminating the unusual smell to no effect；Ozone eliminates the unusual smell in sterilization
Aspect slightly has advantage, and can realize no dead angle, but personnel can not be in room in disinfecting process and after sterilization in 1-2 hour
Interior operation, can not so realize serialization, the automation of production, and the excessive breathing ozone of operating personnel can cause dizzy, nausea
Reacted Deng discomfort, be unfavorable for health.
The present invention boils the spice bag after the use of workshop using stewed meat products halogen, by cleaning, after removing surface oil slick,
After infusion again, cooling is made, and is sprayed through piping, reaches the purpose to workshop air and ground odor-removal bacteriostatic,
It is easy to operate.Spray switch need to be only opened during use, you can realize workshop odor-removal bacteriostatic effect, and can be grasped outside workshop
Make.Spice mixing antibacterial liquid is easy to make, and the positive effect that eliminates the unusual smell, and the duration is long, can both reach workshop and effectively remove
The antibacterial purpose of peculiar smell, solves the problems, such as worker again in plant operations discomfort.Antibacterial liquid used in the present invention cooks by spice mix,
It is made after cooling, the taste distributed is mainly spice inherent flavor, consistent with the taste that stewed meat products workshop is original, right
Human body is harmless.
The content of the invention
It is an object of the invention to provide a kind of meat products workshop odor-removal bacteriostatic system, and it need not use traditional chemistry
Disinfectant, vegetalitas treatment fluid is made using the spice bag discarded after stew in soy sauce, this treatment fluid passes through meat products workshop
Odor-removal bacteriostatic system can carry out peculiar smell removing to the pretreatment workshop of modernization meat products processing enterprise and stew in soy sauce workshop, and press down
The growth of bacterium processed.
To achieve these goals, the present invention adopts the following technical scheme that：
A kind of meat products workshop odor-removal bacteriostatic system, including stainless steel storage tank, take out for pump, connecting pipe, main hydraulic pipe,
Branch liquid pipe, atomizer, all liquid pipes are communicated with main hydraulic pipe, and atomizer is provided with branch liquid pipe, and atomizer is set
In the interior in workshop, and pending area is directed at, atomizer is by branch liquid pipe, main hydraulic pipe and connecting pipe and takes out for pumping out liquid
End is connected, and the imbibition end taken out for pump is stretched to the bottom of stainless steel storage tank by connecting pipe, in stainless steel storage tank
There is spice treatment fluid.
Further, filtering linked network is provided with stainless steel storage tank.
Further, end-filtration guard is provided with taking out the liquid sucting port for pump.
Further, the atomizer is cone type spray nozzle, and spiral is provided with cone type spray nozzle liquid valve core and is sprayed
Tapping channel, spray angle scope can be 50 ° -170 °, so from cone type spray nozzle spray treatment fluid with regard to process face can be treated
The pollutant of upper attachment and bacterium strongly refute to be washed away from property, is removed more thorough.
Further, cover plate is provided with the upper shed of stainless steel storage tank, prevents impurity from falling into.
The preparation method of the spice treatment fluid, the spice bag discarded after stew in soy sauce is opened, cleaning removes spice
After the oil slick on surface, bind up with gauze again, be put into clear water, after boiling, small fire infusion 40-80 minutes, salvage spice bag,
After cooling, pour into that stainless steel spice mixed liquor storage tank is standby, the weight ratio of spice and water is 1：10~1：15, the perfume (or spice)
The composition and ratio of weight and number of pungent material：Chinese cassia tree 20-28 parts, old ginger 30-50 parts, root of Dahurain angelica 15-30 parts, garlic 30-50 parts, fructus amomi 6-
15 parts, capsicum 20-40 parts, red cool 8-15 parts, Chinese prickly ash 20-35 parts, anistree 15-20 parts, fennel seeds 15-30 parts, fragrant fruit 6-12 parts,
Green onion 20-30 parts, pepper 15- parts 30, tsaoko 8-15 parts, nutmeg 9-15 parts, dried orange peel 8-15 parts.
In the present invention, the raw material of the treatment fluid to be eliminated the unusual smell using the spice discarded after stew in soy sauce as preparation sterilization, both
Eliminate and use chemical sterilization disinfectant, reduce production cost, eliminate using chemical sterilization disinfectant to prefabricated meat product band
Come subsequent contamination and the operation injury of operating personnel.
It is this to sterilize having the beneficial effect that for the treatment fluid that eliminates the unusual smell：
(1) spice has antibacterial the effect of eliminating the unusual smell, and can solve meat products pretreatment workshop well with it and halogen boils
Workshop Peculiar Smell, this sterilization the scenting of for treatment fluid that eliminate the unusual smell is smell that stewed meat products workshop natively has,
So other smells to impair one's health will not be introduced so that employee's working environment is improved；For the effect of the taste removal antibacterial liquid
Fruit is tested, and applicant boils workshop to pretreatment workshop and halogen and tested respectively, and the chemical disinfection compareed routinely kills
Bacterium scheme, specific test result are as follows：
(a) pretreatment workshop experimental result, the present invention and the result of the test compareed：
(b) halogen boils workshop experimental result, the present invention and the result of the test compareed：
(2) the system is easy to operate, only needs to open pump switch every time, you can automatic spraying, when end, only need to close
Make and break is closed, and can be in workshop peripheral operation；
(3) cost is low, and the spice bag that stewed meat products manufacturing enterprise halogen is boiled after the use of workshop is stewed meat products life
Caused waste during production, is directly abandoned at present, and the present invention realizes refuse reclamation.
Brief description of the drawings
Fig. 1 is the structural representation of the present invention；
Fig. 2 is the distribution schematic diagram that spiral sprays fluid passage on cone type spray nozzle liquid valve core；
In figure, 1- stainless steel storage tanks；2- is taken out for pump；3- connecting pipes；4- main hydraulic pipes；5- branch liquid pipes；6- atomizers；
7- workshops；8- filters linked network；9- end-filtration guards；10- blowoff valves；11- spice treatment fluids；12- cover plates；61- spirals spray
Tapping channel.
Embodiment：
Illustrate the embodiment of the present invention below in conjunction with the accompanying drawings：
A kind of meat products workshop odor-removal bacteriostatic system, as shown in Figure 1 and Figure 2, including stainless steel storage tank 1, take out for pump 2,
Connecting pipe 3, main hydraulic pipe 4, branch liquid pipe 5, atomizer 6, all liquid pipes 5 are communicated with main hydraulic pipe 4, are provided with branch liquid pipe
Atomizer 6, atomizer 6 are arranged on the interior in workshop 7, and are directed at pending area, and atomizer 6 passes through branch liquid pipe 5, master
Liquid pipe 4 and connecting pipe 3 are connected with taking out for the outlet end of pump 2, and the imbibition end taken out for pump 2 is stretched to stainless by connecting pipe 3
The bottom of steel storage tank 1, filtering linked network 8 is provided with stainless steel storage tank 1, end-filtration is provided with taking out the liquid sucting port for pump 2
Guard 9, blowoff valve 10 is provided with the bottom of stainless steel storage tank 1, has spice treatment fluid 11 in stainless steel storage tank 1,
Cover plate 12 is provided with the upper shed of stainless steel storage tank 1, the atomizer 6 is cone type spray nozzle, in cone type spray nozzle
Liquid valve core is provided with spiral and sprays fluid passage 61, and spray angle scope can be 50 ° -170 °, so be sprayed from cone type spray nozzle
Treatment fluid carry out strength and refute to wash away from property with regard to the pollutant adhered in process face and bacterium can be treated, remove more thorough.
The preparation of the spice treatment fluid by the following method, the spice bag discarded after stew in soy sauce is opened, and cleaning is gone
After the oil slick on spice surface, bind up with gauze again, be put into clear water, after boiling, small fire infusion 40-80 minutes, salvage
Spice bag, after cooling, pour into that stainless steel spice mixed liquor storage tank is standby, the weight ratio of spice and water is 1：10~1：
15, the composition and ratio of weight and number of the spice：Chinese cassia tree 20-28 parts, old ginger 30-50 parts, root of Dahurain angelica 15-30 parts, garlic 30-50
Part, fructus amomi 6-15 parts, capsicum 20-40 parts, red cool 8-15 parts, Chinese prickly ash 20-35 parts, anistree 15-20 parts, fennel seeds 15-30 parts, perfume (or spice)
Fruit 6-12 parts, green onion 20-30 parts, pepper 15- parts 30, tsaoko 8-15 parts, nutmeg 9-15 parts, dried orange peel 8-15 parts.After stew in soy sauce
Discarded spice had both been eliminated using chemical sterilization disinfectant, reduced as the raw material for preparing the treatment fluid that sterilization eliminates the unusual smell
Production cost, eliminate and bring the operation of subsequent contamination and operating personnel to hinder to prefabricated meat product using chemical sterilization disinfectant
Evil.
Claims (6)
1. a kind of meat products workshop odor-removal bacteriostatic system, it is characterized in that：Including stainless steel storage tank (1), take out for pump (2), even
Adapter road (3), main hydraulic pipe (4), branch liquid pipe (5), atomizer (6), all liquid pipes (5) communicate with main hydraulic pipe (4), propped up
Liquid pipe is provided with atomizer (6), and atomizer (6) is arranged on the interior of workshop (7), and is directed at pending area, atomization spray
Head (6) is connected by branch liquid pipe (5), main hydraulic pipe (4) and connecting pipe (3) with taking out for pump (2) outlet end, is smoked for pump (2)
Imbibition end is stretched to the bottom of stainless steel storage tank (1) by connecting pipe (3), is had in stainless steel storage tank (1) fragrant pungent
Expect treatment fluid (11).
2. meat products workshop odor-removal bacteriostatic system according to claim 1, it is characterized in that：In stainless steel storage tank (1)
Provided with filtering linked network (8).
3. meat products workshop odor-removal bacteriostatic system according to claim 1, it is characterized in that：Taking out the liquid sucting port for pump (2)
Provided with end-filtration guard (9).
4. meat products workshop odor-removal bacteriostatic system according to claim 1, it is characterized in that：The atomizer (6) is cone
Shape spray nozzle, on cone type spray nozzle liquid valve core be provided with spiral spray fluid passage (61), spray angle scope can be 50 °-
170°。
5. meat products workshop odor-removal bacteriostatic system according to claim 1, it is characterized in that：In stainless steel storage tank (1)
Upper shed is provided with cover plate (12).
6. in meat products workshop odor-removal bacteriostatic system described in claim 1, the preparation method of the spice treatment fluid is：
The spice bag discarded after stew in soy sauce is opened, after cleaning removes the oil slick on spice surface, binds up with gauze, is put into again
Clear water, after boiling, small fire infusion 40-80 minutes, spice bag is salvaged, after cooling, pour into the storage of stainless steel spice mixed liquor
Tibetan tank is standby, and the weight ratio of spice and water is 1：10~1：15, the composition and ratio of weight and number of the spice：Chinese cassia tree 20-
28 parts, old ginger 30-50 parts, root of Dahurain angelica 15-30 parts, garlic 30-50 parts, fructus amomi 6-15 parts, capsicum 20-40 parts, red cool 8-15 parts, flower
Green pepper 20-35 parts, anistree 15-20 parts, fennel seeds 15-30 parts, fragrant fruit 6-12 parts, green onion 20-30 parts, pepper 15- parts 30, tsaoko 8-15
Part, nutmeg 9-15 parts, dried orange peel 8-15 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711041031.1A CN107625989A (en) | 2017-10-30 | 2017-10-30 | A kind of meat products workshop odor-removal bacteriostatic system |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711041031.1A CN107625989A (en) | 2017-10-30 | 2017-10-30 | A kind of meat products workshop odor-removal bacteriostatic system |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107625989A true CN107625989A (en) | 2018-01-26 |
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ID=61107076
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711041031.1A Pending CN107625989A (en) | 2017-10-30 | 2017-10-30 | A kind of meat products workshop odor-removal bacteriostatic system |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0958864A2 (en) * | 1998-05-22 | 1999-11-24 | Lorenzo Schia | Process for desinfecting and/or deodorising compartments, a device and compartment for carrying out the process |
| CN102388949A (en) * | 2011-11-21 | 2012-03-28 | 江苏省农业科学院 | Production method capable of prolonging quality guarantee period of beggar chicken |
| CN206304944U (en) * | 2016-12-12 | 2017-07-07 | 广州轻机机械设备有限公司 | Automated spray device |
-
2017
- 2017-10-30 CN CN201711041031.1A patent/CN107625989A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0958864A2 (en) * | 1998-05-22 | 1999-11-24 | Lorenzo Schia | Process for desinfecting and/or deodorising compartments, a device and compartment for carrying out the process |
| CN102388949A (en) * | 2011-11-21 | 2012-03-28 | 江苏省农业科学院 | Production method capable of prolonging quality guarantee period of beggar chicken |
| CN206304944U (en) * | 2016-12-12 | 2017-07-07 | 广州轻机机械设备有限公司 | Automated spray device |
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