CN111602707A - Preservation method for transportation and storage of slaughtered poultry products - Google Patents
Preservation method for transportation and storage of slaughtered poultry products Download PDFInfo
- Publication number
- CN111602707A CN111602707A CN202010507373.3A CN202010507373A CN111602707A CN 111602707 A CN111602707 A CN 111602707A CN 202010507373 A CN202010507373 A CN 202010507373A CN 111602707 A CN111602707 A CN 111602707A
- Authority
- CN
- China
- Prior art keywords
- poultry products
- temperature
- poultry
- dormancy
- dormant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013613 poultry product Nutrition 0.000 title claims abstract description 131
- 238000000034 method Methods 0.000 title claims abstract description 51
- 238000004321 preservation Methods 0.000 title claims abstract description 33
- 238000003860 storage Methods 0.000 title claims abstract description 15
- 230000005059 dormancy Effects 0.000 claims abstract description 82
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 238000004806 packaging method and process Methods 0.000 claims abstract description 25
- 238000007605 air drying Methods 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 244000144977 poultry Species 0.000 claims abstract description 14
- 235000013594 poultry meat Nutrition 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 230000002829 reductive effect Effects 0.000 claims abstract description 11
- 238000003307 slaughter Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 241000700605 Viruses Species 0.000 claims abstract description 3
- 230000002147 killing effect Effects 0.000 claims abstract description 3
- 238000001514 detection method Methods 0.000 claims description 22
- 238000007710 freezing Methods 0.000 claims description 20
- 230000008014 freezing Effects 0.000 claims description 20
- 238000012544 monitoring process Methods 0.000 claims description 15
- 238000005057 refrigeration Methods 0.000 claims description 14
- 238000012545 processing Methods 0.000 claims description 13
- 239000006260 foam Substances 0.000 claims description 10
- 230000005540 biological transmission Effects 0.000 claims description 8
- 238000007689 inspection Methods 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 6
- 230000036760 body temperature Effects 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 4
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 229910052740 iodine Inorganic materials 0.000 claims description 3
- 239000011630 iodine Substances 0.000 claims description 3
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical compound [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 claims description 2
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 2
- 229910052744 lithium Inorganic materials 0.000 claims description 2
- 238000009448 modified atmosphere packaging Methods 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 231100000252 nontoxic Toxicity 0.000 claims description 2
- 230000003000 nontoxic effect Effects 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims description 2
- 230000002335 preservative effect Effects 0.000 claims description 2
- 238000005086 pumping Methods 0.000 claims description 2
- 238000009849 vacuum degassing Methods 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 241000282414 Homo sapiens Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 description 35
- 235000013330 chicken meat Nutrition 0.000 description 35
- 241000272201 Columbiformes Species 0.000 description 19
- 241000286209 Phasianidae Species 0.000 description 19
- 235000013372 meat Nutrition 0.000 description 19
- 241000272525 Anas platyrhynchos Species 0.000 description 15
- 241000272814 Anser sp. Species 0.000 description 14
- 230000000694 effects Effects 0.000 description 10
- 239000007864 aqueous solution Substances 0.000 description 7
- 230000033228 biological regulation Effects 0.000 description 7
- 241000272517 Anseriformes Species 0.000 description 6
- 230000006872 improvement Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 5
- 239000010931 gold Substances 0.000 description 5
- 229910052737 gold Inorganic materials 0.000 description 5
- 229920003023 plastic Polymers 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 238000005507 spraying Methods 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 3
- 239000005977 Ethylene Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- QVFWZNCVPCJQOP-UHFFFAOYSA-N chloralodol Chemical compound CC(O)(C)CC(C)OC(O)C(Cl)(Cl)Cl QVFWZNCVPCJQOP-UHFFFAOYSA-N 0.000 description 3
- 238000007405 data analysis Methods 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000004083 survival effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000037323 metabolic rate Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- CPKVUHPKYQGHMW-UHFFFAOYSA-N 1-ethenylpyrrolidin-2-one;molecular iodine Chemical compound II.C=CN1CCCC1=O CPKVUHPKYQGHMW-UHFFFAOYSA-N 0.000 description 1
- MGWGWNFMUOTEHG-UHFFFAOYSA-N 4-(3,5-dimethylphenyl)-1,3-thiazol-2-amine Chemical compound CC1=CC(C)=CC(C=2N=C(N)SC=2)=C1 MGWGWNFMUOTEHG-UHFFFAOYSA-N 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920000153 Povidone-iodine Polymers 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009529 body temperature measurement Methods 0.000 description 1
- 230000030833 cell death Effects 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000007418 data mining Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000019371 dormancy process Effects 0.000 description 1
- 239000003640 drug residue Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- MPOKJOWFCMDRKP-UHFFFAOYSA-N gold;hydrate Chemical compound O.[Au] MPOKJOWFCMDRKP-UHFFFAOYSA-N 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229960001621 povidone-iodine Drugs 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Images
Classifications
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention provides a fresh-keeping method for transportation and storage of slaughtered poultry products, which is characterized by comprising the following steps: 1) killing: selecting healthy poultry without virus, and slaughtering according to a conventional slaughtering process; 2) cleaning: the slaughtered poultry products are put into a tray with holes for disinfection and sterilization; 3) pre-cooling: sterilizing and precooling the poultry products, and cooling and precooling the poultry products by adopting ice blocks to be mixed into cold water with the temperature of 5-8 ℃; 4) air drying: carrying out air drying process on the precooled poultry product; 5) dormancy: loading the air-dried poultry products into a dormant tunnel portal; 6) and (6) packaging. According to the preservation method for transporting and storing the slaughtered poultry products, different dormancy temperatures and dormancy times are selected according to the types of the poultry products, so that the preservation rate of the poultry products is improved, the transportation cost is reduced, nutrient substances in the poultry products are completely preserved, the nutritional value of the poultry products is improved, and the health level of human beings is guaranteed.
Description
Technical Field
The invention relates to the technical field of transportation and storage of slaughtered poultry, in particular to a fresh-keeping method for transportation and storage of slaughtered poultry products.
Background
At present, domestic poultry is in the key period of strategic adjustment of the industrial structure, the key point of the adjustment is not simple increase and decrease of the number of poultry products, but on the basis of supply guarantee, the industrial structure is comprehensively optimized, the product quality is improved, one of the most important aims is to improve the quality and the benefit of the poultry products, solve the problem that high-quality poultry products are relatively insufficient, and further improve the earning capacity of poultry product export. Therefore, the requirements for transportation and preservation of poultry products after slaughter are also increasing.
The poultry products are various in types, and the preservation conditions of the poultry products of different types during transportation are different, so that the poultry products are transported in a single type, and the requirements of the market on various poultry products cannot be met; moreover, to maintain the freshness of the poultry product, it is often necessary to quickly freeze and ice during transportation, increasing production and transportation costs and failing to complete long-distance transportation.
In order to reduce the production and transportation costs, poultry products are often frozen, but the frozen poultry products have poor taste and deteriorated meat quality after thawing, are not easy to preserve and are easy to rot. The nutritional value of the poultry product is reduced.
Therefore, how to provide a transportation method which can not only reduce the production and transportation costs, but also effectively realize the preservation of poultry products, and ensure the food safety is a problem that needs to be solved urgently by the technical personnel in the field.
Disclosure of Invention
The present invention has been made in view of the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a method for maintaining freshness and freshness of poultry products (from dormancy to dormancy release) by making poultry products dormant to different degrees according to their kinds and life habits by using a specific apparatus and method, thereby reducing their metabolic rates and maintaining their activities.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a preservation method for transportation and storage of poultry products after slaughtering, comprising the following steps:
1) killing: selecting healthy poultry without virus, slaughtering, defeathering and eviscerating according to the conventional slaughtering process within 20-30 minutes;
2) cleaning: the slaughtered poultry products are put into a tray with holes for disinfection and sterilization, and a nontoxic and safe disinfection and sterilization solution is added with water to complete disinfection, wherein the time of the disinfection process is 1-2 minutes;
3) pre-cooling: sterilizing and precooling the poultry products, and mixing ice blocks into cold water of 5-8 ℃ to cool and precool the poultry products and clean the poultry products by water for 1-2 minutes;
4) air drying: carrying out air drying process on the precooled poultry product, and finishing for 1-5 minutes by adopting an air dryer;
5) dormancy: putting the air-dried poultry products into a dormancy tunnel mouth, and carrying out shallow, medium or deep dormancy on the poultry products by using biological cell dormancy preservation equipment according to the types, specifications and life habits of the poultry products for 5-20 minutes;
6) packaging: packaging the dormant poultry products, wherein the packaging comprises four types:
A. and (4) common packaging: the poultry product after dormancy is simply packaged by the freshness protection package and is placed in a foam box together with 1-2 ice bags, and the poultry product can be sent after being packaged and sealed, and can be preserved for 3-5 days;
B. and (3) vacuum packaging: vacuum pumping and packaging, storing the stocked goods in a fresh-keeping warehouse at 5-10 ℃ for 5-15 days; if the goods are delivered by express delivery, the ice bag is added and then the goods are put into a foam box or a tinfoil box;
C. modified atmosphere packaging: storing for 10-20 days, packaging with vacuum nitrogen gas, storing in a constant temperature fresh-keeping storehouse at 0-5 deg.C; if the goods are delivered by express delivery, the ice bag is added and then the goods are placed in the foam box;
D. packaging the preservation box: for large supermarkets or bulk wholesalers, poultry products are wrapped by a breathable preservative film and then are put into a preservation box, the preservation box is packed by a vacuum inflation preservation box, and stocked goods are put into a constant-temperature preservation warehouse at 0-3 ℃ and can be stored for 1-2 months; if express delivery, add the ice bag and put into foam case or tin foil incasement can.
7) And (5) transporting. The transportation comprises the following steps: general express delivery; cold chain logistics, cold chain shipping and air transportation (constant temperature is controlled at 0-5 ℃).
The technical effect achieved by the technical scheme is as follows:
the body surface of the poultry product is disinfected, harmful microorganisms are eliminated, and the poultry product is prevented from being polluted by mass propagation of the microorganisms when the poultry product is dormant, so that the quality of the poultry product and the freshness rate of cell tissues are improved; precooling different poultry products to different degrees, so that the precooling temperature is closer to the dormancy temperature of the poultry products, the survival rate is improved, and the poultry products can conveniently and quickly enter the dormancy state; when the central temperature is reduced, the activity of enzymes in cell tissues can be reduced, the cell metabolism rate is reduced, the nutrient consumption is reduced, the poultry fresh-keeping rate is improved, the freshness of poultry products is kept, further, the poultry products can be suitable for long-distance transportation, ice is not needed for a long time, and the transportation cost is reduced.
As a modification, in the step 2), a specific method for sterilizing the poultry products is as follows:
the method comprises the following steps: adding 200-1000 kg of clean water into the temperature-adjusting container to 3/4 of the volume of the container;
step two: 2000-5000: 1 volume ratio of poultry product iodine or fisher's fortune (gold water) solution is added into water;
step three: placing fresh and clean poultry products into a sterilized temperature-adjusting ice water container;
step four: and pre-cooling for 1-5min when the temperature of the water is reduced to 3-10 ℃ by refrigeration equipment or ice blocks.
The technical effect achieved by the technical scheme is as follows:
the temperature of the container is adjustable, so that the container is suitable for different types of poultry products and is suitable for the temperatures required by the same type of poultry products at different growth moments; the Wang iodine is also called povidone iodine, which can effectively resist fungi in water, prevent poultry products from being polluted and ensure the health of eaters; the Wanjin water is used for improving the stress resistance of poultry animals to environmental mutation, can effectively enhance the immunity of body cells of chickens, ducks, geese and the like, and is convenient for quickly removing toxic substances and drug residues in vivo.
The amount of the Wanjin aqueous solution is very small, and the Wanjin aqueous solution only disinfects the body surface of the poultry product, so the quality of the poultry product and the health of eaters cannot be influenced even if the poultry product is not treated and removed.
The poultry medium is gradually cooled, so that the poultry product gradually adapts to the environmental temperature, the temperature drop is prevented, the enzyme activity is rapidly reduced, the enzyme activity cannot meet the metabolic rate, and the cell death occurs.
As an improvement, a refrigerating unit is arranged in the temperature-adjusting ice water container.
As an improvement, the biological cell dormancy preservation device comprises a pre-inspection system, a dormancy tunnel control system and a cold chain transportation monitoring system, wherein the pre-inspection system is used for carrying out initial prepared dormancy monitoring on a biological product, such as the current space temperature, the frequency conversion speed and the dormancy track of the dormancy device, so as to obtain initial data suitable for the cell dormancy of the biological product, returning the initial data to a data center, analyzing and creating optimal dormancy critical point data by the data center, and transmitting the optimal dormancy critical point data to the terminal dormancy tunnel control system;
the dormant tunnel control system controls the normal production of the temperature, time and frequency of the dormant tunnel equipment according to the optimal dormant critical point data given by the data center;
a cold chain transport monitoring system maintains poultry products in an optimal storage environment throughout the period from delivery to receipt of the poultry products.
As an improvement, the pre-detection system comprises a detection needle type sensor, a control terminal, a wireless transceiver module and a freezing dormancy machine, wherein the detection needle type sensor monitors the internal environment temperature of the freezing dormancy machine, the detection needle type sensor is in wireless connection with the control terminal through the wireless transceiver module and transmits monitoring data to the control terminal, and the control terminal is in wireless connection with the freezing dormancy machine through the wireless transceiver module and controls working parameters of the freezing dormancy machine.
As an improvement, the dormancy tunnel control system comprises a freezing tunnel chamber, a temperature detection module, a central processing controller and a chain transmission module, wherein the chain transmission module is arranged in the freezing tunnel chamber to convey poultry products, the temperature detection module is used for detecting the initial body temperature of the poultry products before the poultry products enter the freezing tunnel chamber, the central processing controller is connected with the temperature detection module, the central processing controller is connected with a driving electric appliance of a chain in the chain transmission module, and the central processing controller is used for acquiring the initial body temperature information of the poultry products and controlling the transmission speed of the chain to enable the poultry products to reach the optimal dormancy temperature.
The technical effect achieved by the technical scheme is as follows:
through fresh-keeping platform, adopt preliminary examination system, dormancy tunnel control system and cold chain transportation monitored control system to integrate the environmental monitoring data of preliminary examination, fresh-keeping storehouse, cold chain transportation, and to data summarize, analysis, processing, realize the accurate control of whole biological cell dormancy process, the accurate control of implementation of cold chain environment, the accurate control of storage environment improves monitoring efficiency, guarantees the quality safety of article under the cold chain environment. According to the invention, strong cold air generated by an international environment-friendly refrigerating unit is used for precooling the body surface of a poultry product to gradually achieve the shallow-medium-deep biological metabolism inhibition effect, the initial temperature of the poultry product is obtained by using a needle type probe type sensor and is sent to a control terminal, and the critical point for inhibiting biological metabolism is accurately measured; the cell activity of the poultry products is guaranteed and the service life of the poultry products is prolonged by taking the cell activity as a preservation parameter of a dormancy preservation system platform to more accurately inhibit the metabolism of the poultry product cells and inhibit the cell division aging.
As an improvement, in the step 5), when the poultry products are dormant, biological fresh-keeping dormancy equipment is used, the poultry products are conveyed into a dormancy tunnel through an automatic conveyor belt, and then shallow, medium or deep dormancy is carried out by using strong cold air at the temperature of-35 to-50 ℃.
Even if the dormancy temperature of a part of poultry products such as chickens is in the temperature range suitable for survival, the poultry products are not suitable for long-term survival at low temperature, so that the dormancy time is selected according to the type of the poultry products, the freshness retaining rate is improved, and the freshness of the poultry products is further maintained.
As an improvement, when shallow dormancy is carried out on poultry products, the central temperature of the poultry products is 6-8 ℃, the cell dormancy time is 48-120h, and the poultry products are packaged by a freshness protection package, a foam box and a cold pack; when the poultry products are subjected to moderate dormancy, the central temperature of the poultry products is 3-5 ℃, the cell dormancy time is 5-20 days, the poultry products are packaged by vacuum degassing and molding, and are stored in a constant-temperature fresh-keeping warehouse at 0-5 ℃ or are transported by arranging a cold chain vehicle at 0-5 ℃; when the poultry products are deeply dormant, the central temperature of the poultry products is 0-2 ℃, the cell dormancy time is 20-60 days, and the poultry products are packaged by a tinfoil box and stored in a constant-temperature fresh-keeping warehouse at 0-3 ℃ or transported by arranging a cold chain vehicle at 0-3 ℃.
Drawings
FIG. 1 is a system diagram of the apparatus for preserving biological cells by dormancy according to the present invention.
Detailed Description
The invention is illustrated below by means of specific examples, without being restricted thereto.
Referring to fig. 1, the pre-detection system is to make poultry living bodies form different types of shallow, medium and deep dormancy through a quick freezer by a biological control cell dormancy technology, detect temperature data of the living bodies through a detection needle type sensor, set a preliminary critical point of the data first, find a data point suitable for cell dormancy, detect the original temperature of the poultry living bodies through a high-precision distributed multi-layer detection needle type sensor, automatically adjust detection data, and finally measure and calculate the most accurate data value through data mining and analysis, so that the cells of the living bodies are guaranteed to be kept in a fresh state for 20-60 days in a dormant state at the critical point.
Through setting for the upper and lower limit threshold value of temperature on control terminal, all there is a detection needle type sensor in every tray, there is a control terminal in freezing dormancy machine's the box, when birds pass through the wire net conveyer belt conveying and advance fast freezer, the detection needle type sensor of arranging in the tray at this moment begins work, the data of gathering pass through WIFI/4G, 5G transmits for control terminal, through continuous quick-freeze tunnel, real-time supervision poultry organism temperature, when the detected value (height) is less than when setting for the threshold value, upload to high in the clouds platform analysis and contrast, the host computer begins the frequency conversion festival controller and sends the instruction back to the terminal converter, the speed of control conveyer belt, in order to reach the required temperature critical value of biological dormancy of poultry.
The probe type sensor is powered by a lithium battery, consists of a low-power consumption mcu, a wireless transceiver (such as WIFI and lora), a power supply module, a temperature measurement sensor and other required peripheral devices, and is placed into a turnover box containing poultry organisms to transmit sensor data to a control terminal in real time through a freezing dormancy machine.
The pre-detection system comprises: the intelligent terminal is applied to terminal equipment and integrates a wireless SmartNode communication technology, a temperature sensing technology, an Internet of things technology and a database technology.
The preliminary examination system collects initial temperature parameters of poultry organisms, the parameters are collected through the probe needle type sensor, and data are transmitted to the control terminal. The control terminal uploads the data to the central server for display, and the accurate data are transmitted to the remote upper computer for inquiry and monitoring through the central network. And remotely instructs the terminal transducer to control the conveyor belt speed in response to the change in data.
The data collected in the pre-inspection system through the probe type sensor is a source of big data analysis, then the data are transmitted to the cloud big data analysis platform, analysis results are given through big data comparison, one result is displayed through the mobile terminal, the other result is that the data are returned to the pre-inspection system according to the result, and the terminal equipment is controlled to adjust the data, so that a closed loop with feedback is formed.
Dormancy tunnel monitored control system: the control terminal mainly comprises WIFI or network equipment, a main controller, a lora wireless transceiver and a power supply module, wherein the WIFI or network equipment, the main controller, the lora wireless transceiver and the power supply module can be connected with a peripheral server, and the control terminal mainly receives sensor data sent by a probe type sensor in real time, then performs autonomous closed-loop control on the freezing dormancy machine, stores key data and uploads necessary information to the control terminal.
Cold chain transportation monitored control system: the system comprises a storage environment monitoring module and a positioning module, and the position of the current refrigerator in the vehicle, the vehicle motion path, the temperature and humidity condition in the logistics vehicle and the driver contact way can be displayed on a map through a mobile terminal or a data monitoring Web website. If the abnormality exists, the driver can be continuously contacted, the equipment can be eliminated, and the fault can be timely processed.
A storage environment monitoring module: the system comprises a storage warehouse, a gas detection sensor, a refrigerating unit, a humidifier, an oxygen remover, a nitrogen remover, a ethylene remover, a quantum generator, a light source controller, a ventilation device and a video controller, wherein the temperature and humidity data are collected through a temperature and humidity detector I or a temperature and humidity detector II, the oxygen, nitrogen dioxide and ethylene are collected and stored in real time through the gas detection sensor, the monitoring information system is automatically input with data, the refrigeration unit, the humidifier, the oxygen remover, the nitrogen remover, the ethylene remover, the quantum generator, the light source controller, the ventilation device and the video controller are controlled through the device controller. The data checking and data tracing platform corresponding to the goods receiver and the supervision department is provided, and the safety and the reliability of goods are guaranteed.
The mobile terminal App is mainly designed for a supplier and a receiver, and can be used for reading and displaying temperature and humidity information read by each temperature and humidity detector of the fresh-keeping warehouse for the storage environment; for the cold-chain logistics vehicle, the mobile terminal App can check the temperature and humidity information read by the temperature and humidity detector, can check the position information of the cold-chain logistics vehicle, and can display the position information in a map. The map size is freely scalable. When the mobile terminal App is used for data monitoring, the set equipment name is clicked, and the related information corresponding to the equipment can be popped up.
Poultry products were transported fresh using the biological fresh-keeping apparatus of example 1:
example 2
A transportation and preservation method of slaughtered chicken comprises the following steps:
1) sterilizing and precooling:
the method comprises the following steps: adding 200-600 kg of water into the temperature-regulating container to 3/4 of the volume of the container;
step two: according to 4000-: 1 volume ratio of gold aqueous solution to water;
step three: putting the slaughtered and cleaned chicken in a tray and a sterilized temperature-adjusting container;
step four: when the chicken is a caged chicken, precooling for 1-2min at the temperature of 6-8 ℃ under the refrigeration regulation, and reducing the central temperature in the chicken body to 10-12 ℃; when the chicken is a captive chicken, precooling for 1-2min at the temperature of 4-6 ℃ under the refrigeration regulation, and reducing the central temperature in the chicken body to 8-10 ℃; when the chicken is a free-range chicken, precooling for 1-2min at the temperature of 3-5 ℃ under the refrigeration regulation, and reducing the central temperature in the chicken body to 6-8 ℃;
2) rinsing and cleaning with water and air drying: spraying clear water on the pre-cooled chicken product, rinsing with water, and air-drying, wherein the air-drying can be completed by an air dryer, or by a water hanging method, the chicken is opened with the mouth facing downwards for 1-2 minutes;
3) biological dormancy: putting the air-dried chickens into a plastic basket or a tray, conveying the chickens into a dormancy tunnel by using biological dormancy fresh-keeping equipment through an automatic conveyor belt, treating the chickens for 15-20min by using strong cold air at the temperature of-35 to-50 ℃ to enable the chickens to be dormant to different degrees, and reducing the central temperature in the chickens to 0-4 ℃;
4) packaging and transporting: and packaging the dormant chicken and transporting.
Example 3
A transportation and preservation method of killed ducks comprises the following steps:
1) sterilizing and precooling:
the method comprises the following steps: adding 400-800 kg of water into the temperature-regulating container to 3/4 of the volume of the container;
step two: according to 3000-4000: 1 volume ratio of gold aqueous solution to water;
step three: putting the killed and cleaned duck in a tray and a sterilized temperature-adjusting container;
step four: when the duck is a captive duck, precooling for 1-2min at the temperature of 3-5 ℃ under the refrigeration regulation, and reducing the central temperature in the duck body to 6-8 ℃; when the duck is wild duck, pre-cooling for 1-2min at 2-4 deg.C with refrigeration to reduce the central temperature of duck body to 5-7 deg.C;
2) rinsing and cleaning with water and air drying: spraying clear water on the precooled duck product, rinsing with water to clean the duck product, and then performing air drying, wherein the air drying can be completed by adopting an air dryer, or a water hanging method can be adopted, the bore of the duck is opened downwards, and the time is 1-2 minutes;
3) biological dormancy: putting the dried duck into a plastic basket or a tray, conveying the duck into a dormancy tunnel by using biological dormancy fresh-keeping equipment through an automatic conveyor belt, treating the duck for 12-18min by using strong cold air at the temperature of-35 to-50 ℃ to enable the duck to be dormant to different degrees, and reducing the central temperature in the duck body to 0-3 ℃;
4) packaging and transporting: and packaging the dormant ducks and transporting the ducks.
Example 4
A transportation and preservation method of a killed goose comprises the following steps:
1) sterilizing and precooling:
the method comprises the following steps: adding water 600-1000 kg to 3/4 of the volume of the container into the temperature-adjusting container;
step two: 3000 according to 2000-: 1 volume ratio of gold aqueous solution to water;
step three: putting the killed and cleaned goose in a tray and a sterilized temperature-adjusting container;
step four: when the goose is a captive goose, precooling for 2-3min at the temperature of 2-4 ℃ under the refrigeration regulation, and reducing the central temperature in the goose body to 8-10 ℃; when the goose is raised in the field, precooling for 2-3min at the temperature of 1-3 ℃ under the refrigeration regulation, and reducing the central temperature in the goose body to 6-8 ℃;
2) rinsing and cleaning with water and air drying: spraying clear water on the precooled goose product, rinsing with water, and then performing air drying, wherein the air drying can be completed by adopting an air dryer, or a water hanging method can be adopted, the bore opening of the goose is downward, and the time is 1-2 minutes;
3) biological dormancy: putting the air-dried goose into a plastic basket or a tray, conveying the goose into a dormancy tunnel by using biological dormancy fresh-keeping equipment through an automatic conveyor belt, treating the goose for 12-18min by using strong cold air at the temperature of-35 to-50 ℃ to enable the goose to be dormant to different degrees, and reducing the central temperature in the goose body to 0-3 ℃;
4) packaging and transporting: and packaging the dormant geese and transporting.
Example 5
A transportation and preservation method for quails and meat pigeons comprises the following steps:
1) sterilizing and precooling:
the method comprises the following steps: adding 200-600 kg of water into the temperature-regulating container to 3/4 of the volume of the container;
step two: according to 4000-: 1 volume ratio of gold aqueous solution to water;
step three: putting the killed and cleaned quails and meat pigeons in a tray and a sterilized temperature-adjusting container;
step four: when the quail and the meat pigeon are bred in cages, precooling for 1-2min at the temperature of 8-10 ℃ under the refrigeration regulation, and reducing the central temperature in the bodies of the quail and the meat pigeon to 13-15 ℃; when the quail and the meat pigeon are the quail and the meat pigeon in the circle, the water temperature is adjusted to be 7-9 ℃ by refrigeration, precooling is carried out for 1-2min, and the central temperature in the quail and the meat pigeon is reduced to be 10-12 ℃; when the quail and the meat pigeon are wild quail and flying pigeon, precooling for 1-2min at the temperature of 5-7 ℃ under refrigeration to reduce the central temperature in the quail and the meat pigeon to 8-10 ℃;
2) rinsing and cleaning with water and air drying: spraying clear water on the precooled quail and meat pigeon products, cleaning the quail and meat pigeon products by water, and then carrying out air drying process, wherein the air drying process can be completed by adopting an air dryer, or a water hanging method can be adopted, the opening of the quail and meat pigeon is downward, and the time is 1-2 minutes;
3) biological dormancy: putting the air-dried quails and meat pigeons into a plastic basket or a tray, conveying the quails and the meat pigeons into a dormancy tunnel by using biological dormancy preservation equipment through an automatic conveyor belt, treating the quails and the meat pigeons for 8-10min by using strong cold air at the temperature of-35 to-50 ℃ to enable the quails and the meat pigeons to be dormant to different degrees, and reducing the central temperature in the quails and the meat pigeons to 2-4 ℃;
4) packaging and transporting: and packaging the dormant quails and meat pigeons and transporting.
Example 6
Taking 100 chickens, 3 jin each as an example, the method of the embodiment 2 is used for transportation and preservation, and the preservation rate reaches more than 98 percent:
1) pre-cooling:
the method comprises the following steps: adding water 400 kg to 3/4 of the volume of the container into the temperature-adjusting container;
step two: according to 3500: 1 volume ratio of gold aqueous solution to water;
step three: placing the chicken in a sterilized temperature-regulating container for sterilization;
step four: adjusting water temperature to 3-5 deg.C by refrigeration, pre-cooling for 1-2min, and cooling the central temperature of chicken body to 6-8 deg.C;
2) rinsing and cleaning with water and air drying: spraying clear water on the pre-cooled chicken product, rinsing with water, and air-drying, wherein the air-drying can be completed by an air dryer, or by a water hanging method, the chicken is opened with the mouth facing downwards for 1-2 minutes;
3) boxing and dormancy: putting the precooled chicken into a plastic basket, conveying the chicken into a dormancy tunnel by using biological dormancy preservation equipment in the embodiment 1, treating the chicken by using strong cold air at the temperature of minus 45 ℃ for 18min, reducing the central temperature of the chicken to 3 ℃, and enabling the chicken to be dormant for 30 days at the constant temperature of 0-2 ℃;
4) packaging and transporting: and packaging the dormant chicken and transporting.
After the destination and the time are reached, the freshness retaining rate of the chickens is counted, and the result shows that the freshness retaining rate is 99 percent, so that the dormancy freshness retaining and transporting method obviously improves the freshness retaining rate of the chickens and the life delay of chicken cells.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to substitute or change the technical solution and the inventive concept of the present invention within the technical scope of the present invention.
Claims (10)
1. A preservation method for transportation and storage of poultry products after slaughtering, comprising the following steps:
1) killing: selecting healthy poultry without virus, slaughtering, defeathering and eviscerating according to the conventional slaughtering process within 20-30 minutes;
2) cleaning: the slaughtered poultry products are put into a tray with holes for disinfection and sterilization, and a nontoxic and safe disinfection and sterilization solution is added with water to complete disinfection, wherein the time of the disinfection process is 1-2 minutes;
3) pre-cooling: sterilizing and precooling the poultry products, and mixing ice blocks into cold water of 5-8 ℃ to cool and precool the poultry products and clean the poultry products by water for 1-2 minutes;
4) air drying: carrying out air drying process on the precooled poultry product, and finishing for 1-5 minutes by adopting an air dryer;
5) dormancy: putting the air-dried poultry products into a dormancy tunnel mouth, and carrying out shallow, medium or deep dormancy on the poultry products by using biological cell dormancy preservation equipment according to the types, specifications and life habits of the poultry products for 5-20 minutes;
6) packaging: packaging the dormant poultry products, wherein the packaging comprises four types:
A. and (4) common packaging: the poultry product after dormancy is simply packaged by the freshness protection package and is placed in a foam box together with 1-2 ice bags, and the poultry product can be sent after being packaged and sealed, and can be preserved for 3-5 days;
B. and (3) vacuum packaging: vacuum pumping and packaging, storing the stocked goods in a fresh-keeping warehouse at 5-10 ℃ for 5-15 days; if the goods are delivered by express delivery, the ice bag is added and then the goods are put into a foam box or a tinfoil box;
C. modified atmosphere packaging: storing for 10-20 days, packaging with vacuum nitrogen gas, storing in a constant temperature fresh-keeping storehouse at 0-5 deg.C; if the goods are delivered by express delivery, the ice bag is added and then the goods are placed in the foam box;
D. packaging the preservation box: for large supermarkets or bulk wholesalers, poultry products are wrapped by a breathable preservative film and then are put into a preservation box, the preservation box is packed by a vacuum inflation preservation box, and stocked goods are put into a constant-temperature preservation warehouse at 0-3 ℃ and can be stored for 1-2 months; if the goods are delivered by express delivery, the ice bag is added and then the goods are put into a foam box or a tinfoil box;
7) and (5) transporting. The transportation comprises the following steps: general express delivery; cold chain logistics, cold chain shipping and shipping.
2. A method as claimed in claim 1, wherein the poultry product is sterilized by the following method in step 2):
the method comprises the following steps: adding 200-1000 kg of clean water into the temperature-adjusting container to 3/4 of the volume of the container;
step two: 2000-5000: 1, adding poultry product iodine or a fisher's fortune solution into water;
step three: placing fresh and clean poultry products into a sterilized temperature-adjusting ice water container;
step four: and pre-cooling for 1-5min when the temperature of the water is reduced to 3-10 ℃ by refrigeration equipment or ice blocks.
3. A method as claimed in claim 1, wherein a refrigerator set is provided in the tempered ice water container.
4. The method as claimed in claim 3, wherein the dormant preservation equipment for poultry products comprises a pre-inspection system, a dormant tunnel control system and a cold-chain transportation monitoring system, wherein the pre-inspection system performs initial preliminary dormant monitoring on the poultry products, such as the current space temperature, the frequency conversion speed and the dormant track of the dormant equipment, to obtain initial data suitable for the dormancy of the cells of the poultry products, returns the initial data to the data center, analyzes and creates the optimal dormant threshold point data by the data center, and transmits the optimal dormant threshold point data to the terminal dormant tunnel control system.
5. The poultry product slaughtering transportation and storage fresh-keeping method according to claim 4, wherein the pre-inspection system comprises a detection needle type sensor, a control terminal, a wireless transceiver module and a freezing dormancy machine, the detection needle type sensor monitors the internal environment temperature of the freezing dormancy machine, the detection needle type sensor is in wireless connection with the control terminal through the wireless transceiver module and transmits monitoring data to the control terminal, and the control terminal is in wireless connection with the freezing dormancy machine through the wireless transceiver module and controls working parameters of the freezing dormancy machine.
6. A method of preserving poultry products for transport and storage after slaughter according to claim 4, the system is characterized in that the dormancy tunnel control system comprises a freezing tunnel chamber, a temperature detection module, a central processing controller and a chain transmission module, wherein the chain transmission module is arranged in the freezing tunnel chamber to convey poultry products, the temperature detection module is used for detecting the initial body temperature of the poultry products before the poultry products enter the freezing tunnel chamber, the central processing controller is connected with the temperature detection module, the central processing controller is connected with a driving electric appliance of a chain in the chain transmission module, the central processing controller is used for acquiring the initial body temperature information of the poultry products and controlling the transmission speed of the chain to enable the poultry products to reach the optimal dormancy temperature, and controlling the temperature, time and frequency of the dormant tunnel equipment to carry out normal production according to the optimal dormant critical point data given by the data center.
7. The method as claimed in claim 5, wherein the dormant tunnel control system comprises a freezing tunnel chamber, a temperature detecting module, a central processing controller and a chain transferring module, the chain transferring module is disposed in the freezing tunnel chamber to transfer the poultry products, the temperature detecting module is used for detecting the initial body temperature of the poultry products before the poultry products enter the freezing tunnel chamber, the central processing controller is connected with the temperature detecting module, the central processing controller is connected with a driving electrical appliance of a chain in the chain transferring module, and the central processing controller is used for acquiring the initial body temperature information of the poultry products and controlling the speed of chain transferring to make the poultry products reach the optimal dormant temperature.
8. The method as claimed in claim 1, wherein the poultry products are dormant by using a biological fresh-keeping dormancy device in the step 5), the poultry products are transported to the dormancy tunnel by an automatic conveyor belt, and then are dormant in shallow, medium or deep degree by strong cold air at-35 to-50 ℃.
9. The method as claimed in claim 8, wherein the poultry product is subjected to shallow dormancy at a central temperature of 6-8 ℃ for 48-120h, and is packaged in fresh-keeping bags and foam boxes with ice bags; when the poultry products are subjected to moderate dormancy, the central temperature of the poultry products is 3-5 ℃, the cell dormancy time is 5-20d, the poultry products are subjected to vacuum degassing and molding, and then the poultry products are packaged and stored in a constant-temperature fresh-keeping warehouse at the temperature of 0-5 ℃ or are transported by arranging a cold chain vehicle at the temperature of 0-5 ℃; when the poultry products are deeply dormant, the central temperature of the poultry products is 0-2 ℃, the cell dormancy time is 20-60 days, and the poultry products are packaged by a tinfoil box and stored in a constant-temperature fresh-keeping warehouse at 0-3 ℃ or transported by arranging a cold chain vehicle at 0-3 ℃.
10. A method as claimed in claim 5, wherein the probe-type sensor is powered by a lithium battery, and comprises a Micro Control Unit (MCU), a wireless transceiver, a power supply module and a temperature sensor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010507373.3A CN111602707A (en) | 2020-06-05 | 2020-06-05 | Preservation method for transportation and storage of slaughtered poultry products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010507373.3A CN111602707A (en) | 2020-06-05 | 2020-06-05 | Preservation method for transportation and storage of slaughtered poultry products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111602707A true CN111602707A (en) | 2020-09-01 |
Family
ID=72200800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010507373.3A Pending CN111602707A (en) | 2020-06-05 | 2020-06-05 | Preservation method for transportation and storage of slaughtered poultry products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111602707A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113340648A (en) * | 2021-06-04 | 2021-09-03 | 山东商业职业技术学院 | Virus inspection equipment for cold chain logistics |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990930A (en) * | 2010-10-29 | 2011-03-30 | 淮阴工学院 | Fence preservation method for prolonging shelf life of cold fresh poultry |
| CN103931729A (en) * | 2014-04-11 | 2014-07-23 | 广西华兴集团有限公司 | Method for keeping freshness of meat of slaughtered live duck |
| CN107927125A (en) * | 2017-11-16 | 2018-04-20 | 宁夏万升实业有限责任公司 | A kind of process for butchering fowl |
| CN110050826A (en) * | 2018-12-26 | 2019-07-26 | 曾中苏 | A kind of biology suspend mode fresh-keeping system and method |
| CN210352939U (en) * | 2018-12-26 | 2020-04-21 | 湖南嘉盛保鲜科技有限公司 | Biological dormancy fresh-keeping system |
| CN111149793A (en) * | 2020-01-08 | 2020-05-15 | 湖南嘉盛保鲜科技有限公司 | Biological cell dormancy preservation system platform |
| CN111183922A (en) * | 2020-01-20 | 2020-05-22 | 湖南嘉盛保鲜科技有限公司 | Aquatic product transportation fresh-keeping and reviving method |
-
2020
- 2020-06-05 CN CN202010507373.3A patent/CN111602707A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990930A (en) * | 2010-10-29 | 2011-03-30 | 淮阴工学院 | Fence preservation method for prolonging shelf life of cold fresh poultry |
| CN103931729A (en) * | 2014-04-11 | 2014-07-23 | 广西华兴集团有限公司 | Method for keeping freshness of meat of slaughtered live duck |
| CN107927125A (en) * | 2017-11-16 | 2018-04-20 | 宁夏万升实业有限责任公司 | A kind of process for butchering fowl |
| CN110050826A (en) * | 2018-12-26 | 2019-07-26 | 曾中苏 | A kind of biology suspend mode fresh-keeping system and method |
| CN210352939U (en) * | 2018-12-26 | 2020-04-21 | 湖南嘉盛保鲜科技有限公司 | Biological dormancy fresh-keeping system |
| CN111149793A (en) * | 2020-01-08 | 2020-05-15 | 湖南嘉盛保鲜科技有限公司 | Biological cell dormancy preservation system platform |
| CN111183922A (en) * | 2020-01-20 | 2020-05-22 | 湖南嘉盛保鲜科技有限公司 | Aquatic product transportation fresh-keeping and reviving method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113340648A (en) * | 2021-06-04 | 2021-09-03 | 山东商业职业技术学院 | Virus inspection equipment for cold chain logistics |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101990930B (en) | Fence preservation method for prolonging shelf life of cold fresh poultry | |
| Wang et al. | Development and evaluation on a wireless multi-gas-sensors system for improving traceability and transparency of table grape cold chain | |
| CN111183922A (en) | Aquatic product transportation fresh-keeping and reviving method | |
| CN102030131A (en) | Fresh-keeping package for tropical fruits in south and application of fresh-keeping package in fruit and vegetable logistic fresh keeping | |
| CN101258869A (en) | Preservation fresh-keeping method for white gold needle mushroom | |
| CN110050826A (en) | A kind of biology suspend mode fresh-keeping system and method | |
| Brown et al. | Transit temperatures experienced by fresh-cut leafy greens during cross-country shipment | |
| CN101473869B (en) | Method for controlling cold damage of peach and keeping edible quality | |
| CN105325535A (en) | Strawberry cold-chain logistics preservation method | |
| CN111602707A (en) | Preservation method for transportation and storage of slaughtered poultry products | |
| CN104106623B (en) | A kind of vacuum precooling freshness retaining method of color green pepper | |
| CN103607897B (en) | Food hygiene method and food product | |
| US20020127315A1 (en) | Process for preparing french fried potatoes having an extended shelf life at refrigerated temperatures and a reduced reconstitution time | |
| Huang et al. | Technological innovations enhance postharvest fresh food resilience from a supply chain perspective | |
| CN105682474A (en) | Oxygen uptake compositions and preservation of oxygen perishable goods | |
| Alexandre et al. | Frozen food and technology | |
| CN105314211B (en) | Cold Chain Logistics cold insulated cabinet mobile pallet | |
| CN210352939U (en) | Biological dormancy fresh-keeping system | |
| Meshram et al. | Robotics: An emerging technology in dairy and food industry | |
| Shakeel et al. | Postharvest management of fruits and vegetables | |
| CN103202330A (en) | Living date, medlar and apricot fresh-keeping storage method in circulation of commodities | |
| CN107038621A (en) | Fruits and vegetables of greenhouse Life cycle kind pin system and method | |
| Nastasijevic et al. | Cold chain management in meat supply:«old» and novel strategies | |
| CN112544697A (en) | Cold-chain logistics fresh-keeping method for agricultural products | |
| CN110619717A (en) | Automatic fresh and frozen product selling system and distribution system |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200901 |
|
| RJ01 | Rejection of invention patent application after publication |