CN110959665A - Compound sterilization method for smelly mandarin fish and equipment used by same - Google Patents
Compound sterilization method for smelly mandarin fish and equipment used by same Download PDFInfo
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- CN110959665A CN110959665A CN201911324150.7A CN201911324150A CN110959665A CN 110959665 A CN110959665 A CN 110959665A CN 201911324150 A CN201911324150 A CN 201911324150A CN 110959665 A CN110959665 A CN 110959665A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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Abstract
A composite sterilization method for smelly mandarin fish and the used equipment thereof, which comprises the following steps: step 1: draining the fermented mandarin fish to remove surface liquid, soaking in plant bacteriostatic combined solution, and treating with ultrasonic frequency of 25-35KHz and power density of 0.3-0.5W/cm2The treatment time is 5-30 min; step 2: taking out the smelly mandarin fish soaked in the plant bacteriostatic combination solution, draining off surface liquid, filling the smelly mandarin fish into food-grade plastic bags one by one, vacuumizing and sealing; and step 3: sterilizing at ultrahigh pressure; and 4, step 4: performing photodynamic sterilization; and 5: taking materials; the inside of the cavity of the equipment is positive pressure, and the entering gasThe cleanliness is 100 grade for constant temperature purified air. The invention can obviously enhance the sterilization effect by combining the photodynamic cold sterilization technology with the ultrahigh pressure technology.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a stinky mandarin fish compound sterilization method and equipment used by the same.
Background
' the tea smells peculiar smell initially, smells deeply and has peculiar smell, the meat is white and tender like garlic cloves, the mouth is smooth, and the tea can promote the production of body fluid and give out fragrance. ' described is a traditional natural fermentation food in Huizhou region, Huizhou smelly mandarin fish, which has long history and unique regional flavor.
The smelly mandarin fish is prepared with fresh mandarin fish as material and certain amount of spice and through low salt content, low temperature short period pickling and fermentation. Through the microbial fermentation, the molecules such as protein, fat and nucleic acid in the mandarin fish body are degraded into amino acid, polypeptide, fatty acid, nucleotide, aldehyde, alcohol, ketone and other flavor substances, the nutritive value is improved, the flavor quality is changed, and the fermented mandarin fish is smelly and odorless, fresh and fragrant, and crisp and soft in fish meat. The unique flavor of the smelly mandarin fish is derived from compounds such as aldehyde, alcohol and ketone obtained after microbial fermentation, and the taste and flavor of the smelly mandarin fish are greatly different due to different fermentation microorganisms and different fermentation time. The traditional stinky mandarin fish production method is to directly carry out refrigeration or adopt a thermal sterilization method after the mandarin fish is pickled and fermented. The direct refrigeration of the smelly mandarin fish does not kill microorganisms in the smelly mandarin fish body, and when the environment returns to the proper temperature, the microorganisms can still continue to ferment, so that the smelly mandarin fish has the problems of unpleasant odor, rotten meat and the like. Although the strong heat treatment can effectively kill microorganisms in the fermented smelly mandarin fish and prolong the shelf life of the smelly mandarin fish, the strong heat treatment has adverse effects on the color, sensory quality, flavor substances and the like of the smelly mandarin fish and reduces the nutrition and edible value of the smelly mandarin fish.
With the improvement of living standard of people, more and more people like smelly mandarin fish food, and the per-unit sale amount reaches 40 hundred million according to statistics in 2018. At present, the Huangshan market is mostly iced fresh smelly mandarin fish (refrigerated), tourists are difficult to take away under the condition of high temperature in spring and summer, the quality guarantee time of the smelly mandarin fish is short, circulation is not easy, and the development of smelly mandarin fish industry is severely restricted. Therefore, the requirements of the majority of consumers on the sense, flavor and nutrition of the smelly mandarin fish can not be completely met by adopting the traditional processing and preservation method.
The Ultra-High Pressure (UHP) or High static Pressure (HHP) technology is used for treating food under the conditions of room temperature or mild heating and using 100-1000 MPa Pressure to achieve the purposes of sterilization, enzyme inactivation and food processing. The ultra-high pressure sterilization technology has wide application and has penetrated into many industries of the food industry.
The photodynamic cold sterilization (PDT) technique is a novel sterilization method that visible light is used to excite photosensitizer molecules to generate substances with extremely high oxygen activity, and the substances have the function of killing bacteria, viruses and other microorganisms, thereby achieving the sterilization effect. The broad-spectrum antibacterial property of the photodynamic cold sterilization technology ensures that the photodynamic cold sterilization technology does not generate drug resistance, and the method has low damage to organism tissues.
Disclosure of Invention
The invention aims to provide a stinky mandarin fish compound sterilization method and equipment used by the same.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a device for compound sterilization of smelly mandarin fish comprises an airtight device cavity for arranging sterilization device, a feed inlet of the device cavity is provided with a feed conveyer belt, and a discharge outlet is provided with a discharge conveyer belt; a material storage area before sterilization is arranged on one side of the equipment cavity, which is close to the feeding conveyer belt, and a material storage area after sterilization is arranged on one side of the equipment cavity, which is close to the discharging conveyer belt; the closed space is provided with an air inlet which is provided with a purifying air conditioner; the air curtain is arranged at the feed port above the feeding conveyer belt, and the air curtain is arranged at the discharge port above the discharging conveyer belt; the equipment cavity is internally provided with ultrahigh pressure sterilization equipment, a photodynamic sterilization device and at least one manipulator.
The preferable technical scheme is as follows: the photodynamic sterilization device comprises a cavity, and a plurality of LED blue light sources are arranged on the inner wall of the cavity.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a stinky mandarin fish compound sterilization method adopts the equipment, and the compound sterilization method comprises the following steps:
step 1: draining the fermented mandarin fish to remove surface liquid, soaking in plant bacteriostatic combined solution, and treating with ultrasonic frequency of 25-35KHz and power density of 0.3-0.5W/cm2The treatment time is 5-30 min;
the preparation method of the plant bacteriostatic combined liquid comprises the following steps: mixing 0.5-3M% of elsholtzia extract, 1-5M% of pine needle extract, 0.3-2M% of purslane extract, 0.05-1.5M% of tea tree flower essential oil, 0.05-2M% of wintersweet leaf essential oil, 0.03-1M% of rosemary essential oil, 0.05-2M% of orange peel essential oil, 0.5-2.5M% of sodium carbonate, 0.1-1M% of carboxymethyl chitosan, 0.5-15M% of absolute ethyl alcohol, 0.02-26M% of Tween80 solution and the balance of deionized water to obtain a mixed solution, then carrying out high-pressure homogenization circulation treatment for 2-4 times under the pressure of 25-35MPa, and adding a photosensitizer to obtain a plant bacteriostasis combined solution with the photosensitizer concentration of 2-40 mu M;
step 2: taking out the smelly mandarin fish soaked in the plant bacteriostatic combination solution, draining off surface liquid, filling the smelly mandarin fish into food-grade plastic bags one by one, vacuumizing and sealing;
and step 3: placing the packaged smelly mandarin fish into a feeding conveyer belt, placing the packaged smelly mandarin fish into a material storage area before sterilization or directly placing the smelly mandarin fish into an ultrahigh pressure pressurizing chamber of ultrahigh pressure sterilization equipment by a manipulator, setting the pressurizing pressure value to be 100 plus materials and 500MPa, keeping the pressure for 5-25min, and setting the pressurizing speed to be 8-35 MPa/s, wherein the pressure transmission medium is water; after the set pressure maintaining time is reached, the pressure is released within 0.5-3 s at the pressure releasing rate of 100-250 Mpa/s;
and 4, step 4: the manipulator puts the packaged smelly mandarin fish in the ultrahigh pressure pressurizing cabin into a photodynamic sterilization device, the photodynamic sterilization device is provided with an LED blue light source, the wavelength range is 430-480nm, the power of the light source is 5-35W, and the irradiation time is 20-90 s;
and 5: the mechanical arm clamps the smelly mandarin fish from the photodynamic sterilization device and places the smelly mandarin fish in a material delivery area or directly places the smelly mandarin fish on a discharge conveyor belt;
the interior of the equipment cavity is positive pressure, the entering gas is constant-temperature purified air, and the cleanliness is 100 grade.
The preferable technical scheme is as follows: the elsholtzia extract, the pine needle extract and the purslane extract are powdery extracts obtained by boiling extraction, concentration and spray drying of dried elsholtzia, pine needle and purslane respectively, and the water content is less than or equal to 8%.
The preferable technical scheme is as follows: the essential oil of the willow leaf and the waxberry leaf, the essential oil of the rosemary and the essential oil of the orange peel are all food-grade, and the purity is higher than 85%; the mass concentration of the Tween80 solution is 0.5-2%.
The preferable technical scheme is as follows: the photosensitizer is at least one of curcumin and riboflavin.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
the invention can obviously enhance the sterilization effect by combining the photodynamic cold sterilization technology with the ultrahigh pressure technology.
Drawings
Fig. 1 is a schematic diagram of equipment used for stinky mandarin fish compound sterilization.
The figures are shown in the specification, 1, and an equipment cavity is shown in the figure; 2. a feed conveyor belt; 3. a discharge conveyer belt; 4. a material storage area before sterilization; 5. a sterilized material storage area; 6. purifying an air conditioner; 7. an air curtain; 8. an ultra-high pressure sterilization device; 9. a photodynamic sterilization device; 10. a robot arm.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Please refer to fig. 1. It should be understood that the structures, ratios, sizes, and the like shown in the drawings and described in the specification are only used for matching with the disclosure of the specification, so as to be understood and read by those skilled in the art, and are not used to limit the conditions under which the present invention can be implemented, so that the present invention has no technical significance, and any structural modification, ratio relationship change, or size adjustment should still fall within the scope of the present invention without affecting the efficacy and the achievable purpose of the present invention. In addition, the terms "upper", "lower", "left", "right", "middle" and "one" used in the present specification are for clarity of description, and are not intended to limit the scope of the present invention, and the relative relationship between the terms and the terms is not to be construed as a scope of the present invention.
Example 1: compound sterilization method for smelly mandarin fish and equipment used by same
A composite sterilization method for smelly mandarin fish and the equipment used by the method comprise the following technical steps.
(1) Pretreatment method
Preparing the plant bacteriostatic combined solution. 1.7m% (mass percentage content) of elsholtzia extract, 3m% of pine needle extract, 1.1m% of purslane extract, 0.8m% of tea plant flower essential oil, 1.01m% of chimonanthus salicifolius leaf essential oil, 0.5m% of rosemary essential oil, 0.1m% of orange peel essential oil, 1.5m% of sodium carbonate, 0.55m% of carboxymethyl chitosan, 7m% of absolute ethyl alcohol, 13m% of Tween80 solution and the balance of deionized water are mixed, the mixed solution is subjected to high-pressure homogenization circulation treatment for 3 times under the pressure of 30MPa, and then a photosensitizer is added. The photosensitizer is food-grade curcumin and riboflavin according to the weight ratio of 1: 1, the purity is more than 95%, and the concentration is 20 mu M, so as to obtain the plant bacteriostatic combined solution. The elsholtzia extract, the pine needle extract and the purslane extract are powdery extracts obtained by respectively extracting dried elsholtzia, pine needle and purslane with boiling water, concentrating and spray drying, and the water content is lower than 8 percent. The essential oil of the willow leaf and the waxberry leaf, the essential oil of the rosemary and the essential oil of the orange peel are all food-grade, and the purity is higher than 85 percent. The sodium carbonate, the carboxymethyl chitosan, the absolute ethyl alcohol and the Tween80 solution are all food grade. The mass concentration of the Tween80 solution is 1%.
Draining the fermented smelly mandarin fish to remove surface liquid, soaking in plant bacteriostatic combined solution, and treating with ultrasonic frequency of 30KHz and power density of 0.4W/cm2Treatment time 18 min.
(2) Packaging and ultra-high pressure treatment
And (7) vacuum packaging. The smelly mandarin fish soaked in the plant bacteriostasis combined solution is taken out, the surface liquid is drained, the smelly mandarin fish is packed into food-grade plastic bags one by one, and the plastic bags are sealed in a vacuum gauge pressure environment of-0.09 to-0.10 MPa. The food-grade plastic bag is a transparent food-grade high-barrier composite plastic bag.
And (4) ultrahigh pressure treatment. The packaged stinky mandarin fish is placed in an ultrahigh pressure pressurizing cabin, the pressurizing pressure value is set to be 300MPa, the pressure maintaining time is set to be 15min, the pressurizing speed is 20 MPa/s, the temperature adopted by ultrahigh pressure equipment is room temperature (namely 20-25 ℃), and the pressure transmission medium is water (water of the ultrahigh pressure equipment). After the set pressure maintaining time is reached, the pressure is quickly released within 2 s (namely, the pressure releasing rate is 150 Mpa/s).
(3) Combined photodynamic cold sterilization
After ultrahigh pressure treatment, photodynamic cold sterilization is carried out on the smelly mandarin fish, a light source is an LED blue light source, the wavelength range is 430-480nm, the power of the light source is 30W, and the irradiation time is 50S.
(4) Development ultrahigh pressure combined photodynamic cold sterilization integrated sterilization equipment
The sterilization equipment is provided with a sterilization cavity, positive pressure is arranged in the cavity, and an air curtain is adopted at the inlet and the outlet of the cavity. The cavity is internally provided with an ultrahigh pressure sterilization device, a photodynamic cold sterilization device and a mechanical arm.
Conveying the packaged smelly mandarin fish into a cavity inlet through a conveying belt, and temporarily storing in a material storage area; the mechanical arm can clamp and place the smelly mandarin fish from the material storage area to the ultrahigh pressure high pressure bin for ultrahigh pressure treatment; after the ultrahigh pressure treatment, the mechanical arm can clamp and place the smelly mandarin fish from the high-pressure bin into photodynamic cold sterilization equipment for photodynamic cold sterilization; after the photodynamic cold sterilization is finished, the stinky mandarin fish is clamped by the mechanical arm from the photodynamic cold sterilization equipment and is placed in a material delivery area.
Equipment parameters:
the interior of the equipment cavity is positive pressure, the entering gas is constant-temperature purified air, and the cleanliness is 100 grade;
the ultrahigh pressure (100-600 Mpa) is adopted, and the medium is water or water solution, so that the pressure can be increased, reduced and the temperature can be adjusted step by step;
the light source is an LED blue light source, the wavelength range is 430-480nm, and the power of the light source is 0-50W.
Example 2: compound sterilization method for smelly mandarin fish and equipment used by same
A device for compound sterilization of smelly mandarin fish comprises an airtight device cavity for arranging sterilization device, a feed inlet of the device cavity is provided with a feed conveyer belt, and a discharge outlet is provided with a discharge conveyer belt; a material storage area before sterilization is arranged on one side of the equipment cavity, which is close to the feeding conveyer belt, and a material storage area after sterilization is arranged on one side of the equipment cavity, which is close to the discharging conveyer belt; the closed space is provided with an air inlet which is provided with a purifying air conditioner; the air curtain is arranged at the feed port above the feeding conveyer belt, and the air curtain is arranged at the discharge port above the discharging conveyer belt; the equipment cavity is internally provided with ultrahigh pressure sterilization equipment, a photodynamic sterilization device and at least one manipulator.
The preferable technical scheme is as follows: the photodynamic sterilization device comprises a cavity, and a plurality of LED blue light sources are arranged on the inner wall of the cavity.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a stinky mandarin fish compound sterilization method adopts the equipment, and the compound sterilization method comprises the following steps:
step 1: draining the fermented smelly mandarin fish to remove surface liquid, soaking in plant bacteriostatic combined solution, and treating with ultrasonic frequency of 25KHz and power density of 0.3W/cm2Treating for 5 min;
the preparation method of the plant bacteriostatic combined liquid comprises the following steps: mixing 0.5M% of elsholtzia extract, 1M% of pine needle extract, 2M% of purslane extract, 1.5M% of tea tree flower essential oil, 0.05M% of willow leaf and wintersweet leaf essential oil, 0.03M% of rosemary essential oil, 2M% of orange peel essential oil, 2.5M% of sodium carbonate, 0.1M% of carboxymethyl chitosan, 15M% of absolute ethyl alcohol, 26M% of Tween80 solution and the balance of deionized water to obtain a mixed solution, performing high-pressure homogenization circulation treatment for 4 times under the pressure of 35MPa, and adding a photosensitizer to obtain a plant bacteriostasis combined solution with the photosensitizer concentration of 2 mu M;
step 2: taking out the smelly mandarin fish soaked in the plant bacteriostatic combination solution, draining off surface liquid, filling the smelly mandarin fish into food-grade plastic bags one by one, vacuumizing and sealing;
and step 3: placing the packaged smelly mandarin fish into a feeding conveyer belt, placing the packaged smelly mandarin fish into a material storage area before sterilization or directly placing the smelly mandarin fish into an ultrahigh pressure pressurizing cabin of ultrahigh pressure sterilization equipment by a manipulator, setting the pressurizing pressure value to be 500MPa, the pressure maintaining time to be 25min, the pressurizing speed to be 35MPa/s, and using water as a pressure transmitting medium; after the set pressure maintaining time is reached, the pressure is relieved within 3s at the pressure relief rate of 250 Mpa/s;
and 4, step 4: the manipulator puts the packaged smelly mandarin fish in the ultrahigh pressure pressurizing cabin into a photodynamic sterilization device, the photodynamic sterilization device is provided with an LED blue light source, the wavelength range is 430-480nm, the power of the light source is 35W, and the irradiation time is 90 s;
and 5: the mechanical arm clamps the smelly mandarin fish from the photodynamic sterilization device and places the smelly mandarin fish in a region where the materials are to be taken out of a warehouse or directly places the smelly mandarin fish on a discharge conveyor belt.
The interior of the equipment cavity is positive pressure, the entering gas is constant-temperature purified air, and the cleanliness is 100 grade.
The preferred embodiment is: the elsholtzia extract, the pine needle extract and the purslane extract are powdery extracts obtained by boiling extraction, concentration and spray drying of dried elsholtzia, pine needle and purslane respectively, and the water content is less than or equal to 8%.
Putting the pine needles into stainless steel ball milling equipment, removing air, filling nitrogen, and fully grinding to the fineness of 100 meshes to obtain fine powder for later use. Mixing the fine powder with 50% ethanol at a ratio of 1: 30, and extracting under-0.05 Mpa in a sealed environment at an ultrasonic power of 200W and a temperature of 45 deg.C for 0.8 h. After extraction is finished, filtering by using filter paper with the aperture of 0.22 mu m to obtain an extracting solution, then carrying out enrichment and purification by using nonpolar or weak-polarity macroporous resin, and carrying out dynamic elution according to an elution solvent of 50% ethanol solution and an elution speed of 2.5 BV/h to obtain an eluent, namely the pine needle extract. HPD-300 macroporous resin was specifically selected in this example. The pine needles are collected in 2-10 months in the yellow mountain region with the age of more than 25 years. Herba Moslae extract and herba Portulacae extract can be prepared by the same method.
The preferred embodiment is: the essential oil of the willow leaf and the waxberry leaf, the essential oil of the rosemary and the essential oil of the orange peel are all food-grade, and the purity is higher than 85%; the mass concentration of the Tween80 solution is 0.5%.
Putting the chimonanthus salicifolius leaves into a stainless steel ball milling device, removing air, filling nitrogen, and fully grinding to obtain fine powder with the fineness of 80 meshes for later use. The Chimonanthus salicifolius leaf is a dry product with the water content of 7% and has no insect pest and mildew.
And (4) performing pressure distillation. Mixing the fine powder with distilled water at a mass ratio of 1:35, placing into an extraction tank, distilling and extracting at 55 deg.C under 250MPa for 30min, and condensing the gas generated by distillation to obtain distillate.
And (4) centrifugal separation. Centrifuging the distillate at 2500rpm for 6min, and collecting the upper layer substance of the centrifuge tube to obtain Chimonanthus salicifolius essential oil. Rosemary essential oil and orange peel essential oil can be prepared by the same method.
The preferred embodiment is: the photosensitizer is curcumin.
Example 3: compound sterilization method for smelly mandarin fish and equipment used by same
As shown in fig. 1, the equipment for the compound sterilization of the smelly mandarin fish comprises an airtight equipment cavity 1 for arranging sterilization equipment, wherein a feeding conveyer belt 2 is arranged at a feeding hole of the equipment cavity, and a discharging conveyer belt 3 is arranged at a discharging hole of the equipment cavity; a material storage area 4 before sterilization is arranged on one side of the equipment cavity, which is close to the feeding conveyer belt, and a material storage area 5 after sterilization is arranged on one side of the equipment cavity, which is close to the discharging conveyer belt; the closed space is provided with an air inlet which is provided with a purifying air conditioner 6; the air curtain 7 is arranged at the feed inlet above the feed conveying belt, and the air curtain is arranged at the discharge outlet above the discharge conveying belt; the equipment cavity is internally provided with an ultrahigh pressure sterilization device 8, a photodynamic sterilization device 9 and at least one manipulator 10. The robot 10 is prior art.
The preferred embodiment is: the photodynamic sterilization device comprises a cavity, and a plurality of LED blue light sources are arranged on the inner wall of the cavity.
By adopting the equipment, the composite sterilization method comprises the following steps:
step 1: draining the surface liquid of the fermented smelly mandarin fish, immersing in the plant bacteriostatic combination liquid, and performing ultrasonic treatment at 25Hz and power density of 0.5W/cm2Treating for 30 min;
the preparation method of the plant bacteriostatic combined liquid comprises the following steps: mixing 3M% of elsholtzia extract, 5M% of pine needle extract, 0.3M% of purslane extract, 0.05M% of tea tree flower essential oil, 2M% of willow leaf wintersweet leaf essential oil, 1M% of rosemary essential oil, 0.05M% of orange peel essential oil, 0.5M% of sodium carbonate, 1M% of carboxymethyl chitosan, 0.5M% of absolute ethyl alcohol, 0.02M% of Tween80 solution and the balance of deionized water to obtain a mixed solution, performing high-pressure homogenization circulation treatment for 4 times under the pressure of 35MPa, and adding a photosensitizer to obtain a plant bacteriostatic combined solution with the photosensitizer concentration of 40 mu M;
step 2: taking out the smelly mandarin fish soaked in the plant bacteriostatic combination solution, draining off surface liquid, filling the smelly mandarin fish into food-grade plastic bags one by one, vacuumizing and sealing;
and step 3: placing the packaged smelly mandarin fish into a feeding conveyer belt, placing the packaged smelly mandarin fish into a material storage area before sterilization or directly placing the smelly mandarin fish into an ultrahigh pressure pressurizing cabin of ultrahigh pressure sterilization equipment by a manipulator, setting the pressurizing pressure value to be 500MPa, the pressure maintaining time to be 25min, the pressurizing speed to be 35MPa/s, and using water as a pressure transmitting medium; after the set pressure maintaining time is reached, the pressure is relieved within 3s at the pressure relief rate of 250 Mpa/s;
and 4, step 4: the manipulator puts the packaged smelly mandarin fish in the ultrahigh pressure pressurizing cabin into a photodynamic sterilization device, the photodynamic sterilization device is provided with an LED blue light source, the wavelength range is 430-480nm, the power of the light source is 5-35W, and the irradiation time is 20-90 s;
and 5: the mechanical arm clamps the smelly mandarin fish from the photodynamic sterilization device and places the smelly mandarin fish in a region where the materials are to be taken out of a warehouse or directly places the smelly mandarin fish on a discharge conveyor belt.
The interior of the equipment cavity is positive pressure, the entering gas is constant-temperature purified air, and the cleanliness is 100 grade.
The preferable technical scheme is as follows: the elsholtzia extract, the pine needle extract and the purslane extract are powdery extracts obtained by boiling extraction, concentration and spray drying of dried elsholtzia, pine needle and purslane respectively, and the water content is less than or equal to 8%.
The preferable technical scheme is as follows: the essential oil of the willow leaf and the waxberry leaf, the essential oil of the rosemary and the essential oil of the orange peel are all food-grade, and the purity is higher than 85%; the mass concentration of the Tween80 solution is 2%.
The preferable technical scheme is as follows: the photosensitizer is riboflavin.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (6)
1. The equipment for the compound sterilization of the smelly mandarin fish is characterized in that: the device comprises a closed device cavity for arranging sterilization equipment, wherein a feeding hole of the device cavity is provided with a feeding conveyer belt, and a discharging hole of the device cavity is provided with a discharging conveyer belt; a material storage area before sterilization is arranged on one side of the equipment cavity, which is close to the feeding conveyer belt, and a material storage area after sterilization is arranged on one side of the equipment cavity, which is close to the discharging conveyer belt; the closed space is provided with an air inlet which is provided with a purifying air conditioner; the air curtain is arranged at the feed port above the feeding conveyer belt, and the air curtain is arranged at the discharge port above the discharging conveyer belt; the equipment cavity is internally provided with ultrahigh pressure sterilization equipment, a photodynamic sterilization device and at least one manipulator.
2. The equipment for the compound sterilization of smelly mandarin fish as claimed in claim 1, wherein: the photodynamic sterilization device comprises a cavity, and a plurality of LED blue light sources are arranged on the inner wall of the cavity.
3. A stinky mandarin fish compound sterilization method is characterized by comprising the following steps: the composite sterilization method using the apparatus of claim 1 or 2, comprising the steps of:
step 1: draining the fermented mandarin fish to remove surface liquid, soaking in plant bacteriostatic combined solution, and treating with ultrasonic frequency of 25-35KHz and power density of 0.3-0.5W/cm2The treatment time is 5-30 min;
the preparation method of the plant bacteriostatic combined liquid comprises the following steps: mixing 0.5-3M% of elsholtzia extract, 1-5M% of pine needle extract, 0.3-2M% of purslane extract, 0.05-1.5M% of tea tree flower essential oil, 0.05-2M% of wintersweet leaf essential oil, 0.03-1M% of rosemary essential oil, 0.05-2M% of orange peel essential oil, 0.5-2.5M% of sodium carbonate, 0.1-1M% of carboxymethyl chitosan, 0.5-15M% of absolute ethyl alcohol, 0.02-26M% of Tween80 solution and the balance of deionized water to obtain a mixed solution, then carrying out high-pressure homogenization circulation treatment for 2-4 times under the pressure of 25-35MPa, and adding a photosensitizer to obtain a plant bacteriostasis combined solution with the photosensitizer concentration of 2-40 mu M;
step 2: taking out the smelly mandarin fish soaked in the plant bacteriostatic combination solution, draining off surface liquid, filling the smelly mandarin fish into food-grade plastic bags one by one, vacuumizing and sealing;
and step 3: placing the packaged smelly mandarin fish into a feeding conveyer belt, placing the packaged smelly mandarin fish into a material storage area before sterilization or directly placing the smelly mandarin fish into an ultrahigh pressure pressurizing chamber of ultrahigh pressure sterilization equipment by a manipulator, setting the pressurizing pressure value to be 100 plus materials and 500MPa, keeping the pressure for 5-25min, and setting the pressurizing speed to be 8-35 MPa/s, wherein the pressure transmission medium is water; after the set pressure maintaining time is reached, the pressure is released within 0.5-3 s at the pressure releasing rate of 100-250 Mpa/s;
and 4, step 4: the manipulator puts the packaged smelly mandarin fish in the ultrahigh pressure pressurizing cabin into a photodynamic sterilization device, the photodynamic sterilization device is provided with an LED blue light source, the wavelength range is 430-480nm, the power of the light source is 5-35W, and the irradiation time is 20-90 s;
and 5: the mechanical arm clamps the smelly mandarin fish from the photodynamic sterilization device and places the smelly mandarin fish in a material delivery area or directly places the smelly mandarin fish on a discharge conveyor belt;
the interior of the equipment cavity is positive pressure, the entering gas is constant-temperature purified air, and the cleanliness is 100 grade.
4. The stinky mandarin fish composite sterilization method according to claim 3, wherein the stinky mandarin fish composite sterilization method comprises the following steps: the elsholtzia extract, the pine needle extract and the purslane extract are powdery extracts obtained by boiling extraction, concentration and spray drying of dried elsholtzia, pine needle and purslane respectively, and the water content is less than or equal to 8%.
5. The stinky mandarin fish composite sterilization method according to claim 3, wherein the stinky mandarin fish composite sterilization method comprises the following steps: the essential oil of the willow leaf and the waxberry leaf, the essential oil of the rosemary and the essential oil of the orange peel are all food-grade, and the purity is higher than 85%; the mass concentration of the Tween80 solution is 0.5-2%.
6. The stinky mandarin fish composite sterilization method according to claim 3, wherein the stinky mandarin fish composite sterilization method comprises the following steps: the photosensitizer is at least one of curcumin and riboflavin.
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