CN115381043B - Ultrasonic-reinforced vacuum normal-pressure pulsation curing device and method for poultry eggs - Google Patents
Ultrasonic-reinforced vacuum normal-pressure pulsation curing device and method for poultry eggs Download PDFInfo
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- 238000005554 pickling Methods 0.000 claims abstract description 174
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/05—Programmable logic controllers, e.g. simulating logic interconnections of signals according to ladder diagrams or function charts
- G05B19/054—Input/output
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides an ultrasonic intensified vacuum normal pressure pulsation curing device and method for poultry eggs, comprising a curing system, an automatic sample inlet and outlet system and a PLC controller; the method of the invention greatly shortens the curing period of the poultry eggs based on the cavitation effect of ultrasonic waves and the hydrodynamic mechanism of the vacuum normal pressure pulsation technology and the deformation relaxation phenomenon; meanwhile, the device improves the uniformity and stability of the product quality through accurate regulation and control of the curing temperature, the vacuum degree, the vacuum/normal pressure pulsation ratio and the feed liquid circulation speed and the circulation mode; the device has the advantages of simple structure, convenient curing, high tank utilization rate and high automation and intelligent degree; in addition, the device has wider application range and can be used for pickling various processed eggs such as preserved eggs, pickled eggs, salted preserved eggs and the like.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to an ultrasonic reinforced vacuum normal-pressure pulsation curing device and method for poultry eggs.
Background
The poultry egg industry plays an important role in national economy and is one of the post industries of Chinese agriculture. At present, the total egg yield of China is maintained to be more than 3000 ten thousand tons continuously for five years, and the total egg yield of China accounts for about 45 percent of the total egg yield of the world, which is a shapely egg production country. In recent years, with the rapid development of the intensive livestock and poultry breeding industry, the processing of poultry eggs is also continuously and rapidly advancing, in particular to a traditional egg product with typical characteristics of Chinese food culture. The traditional egg products have been eaten in China for nearly 1000 years, and the main varieties are as follows: preserved eggs, salted eggs, marinated eggs, pickled eggs (pickled in the lees) and the like, wherein salted duck eggs, particularly Gaoyi salted duck eggs, are popular among people because of unique flavor and rich nutrition, and the processing amount of the salted duck eggs occupies more than half of that of the traditional egg products. But in recent years, the whole development condition of the salted duck egg processing industry in China is not optimistic and basically is in domestic sale. The reason for this is mainly because: (1) the product has high salt content and does not accord with the salt-reducing diet mode of residents; (2) extensive "small workshops" production results in long product processing cycles and unstable quality.
At present, the number of salted duck eggs with low salt as a selling point in the market is not few, but the salted duck eggs with low salt can be really realized. Why? From the technical aspect, the traditional salted duck egg mainly adopts the permeation mass transfer process according to the concentration difference of salt inside and outside the egg, but in order to realize the loose, sandy and oily yolk, the salt content of the yolk usually needs to be 2% -3%, and the salt content of the egg white usually reaches more than 7% -8%, so that the salt content in the egg is unevenly distributed. Therefore, to truly realize the rapid curing of low-salt salted duck eggs, a key technical goal is to increase the migration rate of salt from outside the eggs to egg white and from egg white to egg yolk.
In the vacuum pickling process, the escape of gas in eggs and the migration rate of external salt to egg white and salt in egg white to egg yolk can be accelerated based on hydrodynamic mechanism HDM and deformation relaxation phenomenon DRP caused by pressure difference; therefore, the vacuum pickling technology can shorten the pickling period from the traditional 30-45 days to about 7 days. Meanwhile, the salted duck egg produced based on the vacuum pickling technology has the advantages of rich product flavor, short pickling period, low energy consumption, easy reaction regulation and control and the like, and is regarded as the preparation method of the salted duck egg with the most application prospect. However, the industrialized popularization and application of the vacuum curing technology are still to be further perfected and promoted at present mainly because the yolk sandiness of salted duck eggs produced by vacuum curing equipment is insufficient, and the reason is mainly because the yolk salt content is insufficient. Shao Ping et al use 5% citric acid to soak and ream the preconditioning before carrying on the vacuum curing, although can raise the salt content of the yolk to a certain extent, its biggest problem is that the pickling preconditioning can produce some peculiar smell substances, influence the flavor of the salted duck egg, the pickling treatment can reduce eggshell intensity at the same time, increase and pickle the breakage rate. In addition, the pickling device in the prior art has the defects of low automation degree, tedious pickling canning raw material egg unloading, incapability of monitoring salinity of each space site in the pickling tank in real time in the pickling process, and the like.
Disclosure of Invention
Aiming at the technical problems, one of the purposes of one mode of the invention is to provide an ultrasonic reinforced vacuum normal pressure pulsation curing device for poultry eggs, which aims at processing low-salt salted duck eggs, fully utilizes cavitation effect of ultrasonic waves, hydrodynamic mechanism of vacuum curing and deformation relaxation phenomenon, has simple structure, low damage rate of eggs, convenient curing, high utilization rate of a tank body, can monitor salinity of each space site in a curing tank in real time in the curing process, and has high degree of automation; one of the purposes of one mode of the invention is to provide a pickling method of an ultrasonic wave reinforced vacuum normal pressure pulsation pickling device for poultry eggs, which shortens the pickling period of the poultry eggs based on cavitation effect of ultrasonic waves, fluid dynamics mechanism of vacuum normal pressure pulsation technology and deformation relaxation phenomenon; meanwhile, uniformity and stability of product quality are improved through regulating and controlling curing temperature, vacuum degree, vacuum/normal pressure pulsation ratio and feed liquid circulation speed and circulation mode; in addition, the device has wider application range and can be used for pickling various processed eggs such as preserved eggs, pickled eggs, salted preserved eggs and the like.
Note that the description of these objects does not prevent the existence of other objects. Not all of the above objects need be achieved in one embodiment of the present invention. Other objects than the above objects can be extracted from the description of the specification, drawings, and claims.
The present invention achieves the above technical object by the following means.
An ultrasonic intensified vacuum normal pressure pulsation curing device for poultry eggs comprises a curing system, an automatic sample inlet and outlet system and a PLC controller;
the curing system comprises a curing tank, a pressure sensor, a vacuum pump, a material circulating pump, a salinity meter, a temperature sensor, a flow rate measurer, a vacuum meter, an ultrasonic transducer, a heat exchange tube and an egg loading vehicle guide rail; the pickling tank is provided with a pressure sensor interface and a vacuum exhaust port, and the pressure sensor interface is connected with a pressure sensor; the vacuum exhaust port is connected with a vacuum pump, and the vacuum meter is used for detecting the vacuum degree in the pickling tank; the pickling tank is provided with a feed liquid cross-flow circulating device, a salinity meter interface and a temperature sensor interface; the feed liquid cross-flow circulating device is used for circulating the feed liquid in the pickling tank in a cross-flow manner; the salinity meter interface is connected with the salinity meter, and the temperature sensor interface is connected with the temperature sensor; the flow rate measurer is used for measuring the flow rate of the materials in the pickling tank; the heat exchange tube and the egg loading vehicle guide rail are arranged at the bottom of the curing tank; a plurality of ultrasonic transducers are arranged between the guide rails of the egg loading vehicle at equal intervals, the ultrasonic transducers are positioned below the heat exchange tubes, the ultrasonic transducers are connected with an ultrasonic generator, and the ultrasonic generator is connected with a PLC;
The automatic sample inlet and outlet system comprises an egg curing cabinet, a guide trolley and a sample outlet guide rail; the egg curing cabinet is positioned on the guide trolley, and the guide trolley can move on the sample discharging guide rail and the egg loading guide rail to convey the egg curing cabinet into the curing tank;
the PLC is respectively connected with the heat exchange tube, the vacuum pump, the pressure sensor, the salinity meter, the temperature sensor, the flow velocity measurer, the vacuum meter, the ultrasonic generator, the guide trolley and the feed liquid cross-flow circulating device.
In the scheme, the feed liquid cross-flow circulating device comprises a feed liquid circulating upper port, a feed liquid circulating lower port and a material circulating pump; the material circulating pump is respectively connected with the material liquid circulating upper port and the material liquid circulating lower port;
preferably, the pickling tank is provided with at least a first feed liquid circulation upper port and a second feed liquid circulation upper port, and at least a first feed liquid circulation lower port and a second feed liquid circulation lower port; the material circulating pump is connected with the first material liquid circulating upper port, the second material liquid circulating upper port, the first material liquid circulating lower port and the second material liquid circulating lower port respectively, and the material circulating pump is connected with the PLC.
In the scheme, the system also comprises a saturated brine storage tank and a salinity alarm; the saturated brine storage tank is provided with a valve, and the salinity alarm and the valve are respectively connected with the PLC.
In the scheme, the vacuum gauge is used for detecting the vacuum degree in the pickling tank.
In the scheme, the reactor also comprises a detachable heat-insulating jacket; the reaction kettle thermal insulation coating is wrapped outside the curing tank.
A pickling method of the low-salt salted duck egg ultrasonic strengthening vacuum normal-pressure pulsation pickling device comprises the following steps of:
step S1, pretreatment of raw material eggs: firstly, cleaning, optical selection, crack detection and size grading treatment are carried out on fresh raw material eggs to be salted;
s2, egg loading and egg feeding into a pickling tank: putting the same-level clean eggs into an egg curing cabinet arranged on a guide trolley, starting an automatic sample injection system, conveying the egg curing cabinet into a curing tank by the guide trolley through a sample inlet and outlet guide rail and an egg loading trolley guide rail, and sealing the curing tank;
step S3, ultrasonic strengthening pretreatment: after filling pickling liquid into the pickling tank, starting an ultrasonic transducer, setting ultrasonic working parameters of an ultrasonic generator on a PLC, and performing multi-mode ultrasonic treatment;
s4, pulsating vacuum pickling: after the ultrasonic pretreatment is finished, air in a pickling tank is completely pumped out by a vacuum pump, pickling temperature, pickling time, vacuum degree and vacuum normal pressure pulsation ratio parameters are set on a PLC (programmable logic controller), a material circulating pump is started to start pickling, pickling liquid is pumped out from a first feed liquid circulating lower port by the material circulating pump, and enters a tank of a pickling tank 3 through a first feed liquid circulating upper port, wherein the pickling is forward circulation; after circulation for a period of time, the PLC controls the automatic valve to be switched to draw out pickling liquid from the lower opening of the second liquid circulation, and the pickling liquid enters the tank through the upper opening of the second liquid circulation, which is reverse circulation and periodically carries out cross-flow circulation;
And S5, after the eggs are cured, closing a material circulating pump and a vacuum pump, opening a vacuum exhaust valve, opening a curing tank door, opening an automatic sample discharging button, outputting cured and ripe eggs through a guide rail of an egg loading vehicle, and entering the next steps of cleaning, light selection, air drying, vacuum packaging and cooking curing treatment.
Further, in the step S1, fresh raw material eggs in the raw material egg pretreatment are raw material eggs in 3 days in summer and raw material eggs in 7 days in other seasons;
further, the raw eggs in step S1 are not limited to duck eggs, but may be other fowl egg products such as chicken eggs, goose eggs, quail eggs, etc.
Further, the cleaning mode in the step S1 is preferably 50-100 mg/l chlorine dioxide solution for more than 10min or 150-250 ppm sodium hypochlorite water solution for 10min, and the water temperature of an egg washing pool is less than 46 ℃.
Further, the duck egg grading in step S1 is preferably divided into five stages by weight: the weight is more than or equal to 85g as the first level; the weight is more than or equal to 75g and less than 85g is secondary; the weight is more than or equal to 65g, and the weight is less than 75g and is three-level; the weight is more than or equal to 55g, and the weight is less than 65g and is four-level; weight <55g is five.
In the scheme, the mass ratio of the raw material eggs to the pickling liquid is preferably 1:1.5-4.
In the above scheme, the ultrasonic working parameters are as follows: pulse width 1-5 s, pulse interval 1-5 s, ultrasonic frequency 20-80 kHz, ultrasonic power density 100-180W/L, and single ultrasonic working time 10-30 min.
Further, the ultrasonic strengthening effect is carried out by single strengthening or twice strengthening or three times strengthening;
wherein, the single strengthening is performed before the curing is started, the two strengthening is performed before the curing is started and after 48 hours of curing, and the three strengthening is performed before the curing is started, after 48 hours of curing and after 96 hours of curing.
In the above scheme, the pickling solution circulation parameter is as follows: the cycle is 5-10 min per hour, and the forward cycle and the reverse cycle are alternately performed.
In the scheme, the working parameters of the pulsating vacuum pickling are as follows: the curing temperature is 10-60 ℃; the vacuum degree is 0 to-80 kPa.
Preferably, the curing temperature is 40-45 ℃; the vacuum degree is-0.7 to-0.75 kPa.
Further, the salted egg cooking and curing parameters in step S5 are preferably: the cooking temperature is 100-121 ℃ and the cooking time is 15-30 min.
Further, the PLC comprises a touch screen, a curing tank temperature control module, a curing time control module, a vacuum normal pressure pulsation ratio control module, a vacuum degree timing control module, an ultrasonic frequency timing control module, an ultrasonic power control module, an ultrasonic action time/intermittent time duty ratio control module, a salinity control module, a feed liquid circulation flow rate control module, a feed liquid circulation cross flow control module and the like. Parameters such as ultrasonic wave action frequency, action time and power can be independently set in the touch screen; in the pickling process, cavitation effect, mechanical effect and thermal effect generated in the pickling liquid by utilizing ultrasonic waves can increase the permeability of the shell membrane of the shell egg, reduce the viscosity of egg white, further improve the permeation rate of salt from outside the egg to inside the egg and from the egg white to the egg yolk, and improve the uniformity of salt distribution in the egg.
Furthermore, the pickling tank adopts a cuboid structure which is hollow in the interior and can be sealed; all corners inside the pickling tank are provided with arc transition plates by adopting arc treatment, so that the circulation of pickling liquid and dead corners of tank body flushing are reduced; the bottom of the pickling tank is provided with a replacement heat pipe, so that the temperature of pickling liquid is controlled; the liquid circulation lower port arranged at the bottom of the pickling tank, the pressure sensor interface and the vacuum exhaust port arranged at the top of the pickling tank, the liquid circulation upper port arranged at the side of the pickling tank, the salinity meter interface and the temperature sensor interface are communicated with the hollow interior of the pickling tank, when the curing treatment is performed under the vacuum or pulsating vacuum condition, the escape of gas in the egg, the migration rate of external curing liquid to egg white and curing liquid in egg white to egg yolk are accelerated based on a hydrodynamic mechanism caused by pressure difference and deformation relaxation phenomenon.
Preferably, the material liquid cross-flow circulating device comprises a circulating liquid upper port, a circulating liquid lower port and a material circulating pump; the circulating liquid upper port at least comprises a first liquid circulating upper port and a second liquid circulating upper port, and the circulating liquid lower port at least comprises a first liquid circulating lower port and a second liquid circulating lower port; the material circulating pump pumps out the pickling liquid from the first feed liquid circulating lower port at the bottom of the equipment and enters the tank of the pickling tank through the first feed liquid circulating upper port; after a period of circulation, the timing control automatic valve is switched to a second feed liquid circulation lower port at the bottom of the device to extract pickling liquid, and the pickling liquid enters the tank through a second feed liquid circulation upper port, so that the materials are mixed uniformly, the accuracy of temperature control and the homogenization of salinity are ensured, and the homogenization of salted duck eggs is ensured.
Further, an automatic sample inlet and outlet guide trolley is arranged at the bottom of the pickling tank along the horizontal direction and is matched with an egg loading trolley guide rail, the egg loading trolley guide rail is in butt joint with an automatic sample inlet and outlet guide rail outside the tank, and the guide trolley can move back and forth outside the pickling tank and in the hollow interior of the pickling tank; the guide trolley adopts a goods shelf type egg placing mode, a plurality of egg frames are placed in an egg curing cabinet, and the height of the egg curing cabinet is matched with the height of the interior of a curing tank matched with the guide trolley; the space utilization rate of the curing tank is improved as much as possible.
Further, the tank body both sides of pickling tank are provided with telescopic salinity meter, the salinity meter can stretch into pickling liquid inside the inclined plane decurrent mode, in pickling process, can carry out salinity real-time supervision to the pickling liquid in different space-time.
Further, a saturated brine storage tank is matched with the outside of the pickling tank, when the salinity meter at each position monitors that the brine concentration in the tank is lower than a preset value, the brine concentration of the pickling liquid is adjusted in a mode of partial replacement of the feed liquid, and finally the brine concentration in the pickling tank is 18% -21%.
Preferably, the outer surface of pickling tank installs laminating jar body, detachable jar body reation kettle thermal-insulation coat that is made with inorganic nonmetallic heat insulation material, solves that traditional accuse temperature pickling tank has that the jar body is heavier, the difficult shortcoming that moves.
Further, the poultry egg curing cabinet adopts a shelf type three-layer egg frame placing mode, the height of each layer of the poultry egg curing cabinet is matched with the height of the egg frame, the whole height of the poultry egg curing cabinet is matched with the internal height of a curing tank matched with the poultry egg curing cabinet, and the utilization rate of the curing tank is improved as much as possible.
Further, the egg loading trolley guide rail is arranged at the bottom of the curing tank along the horizontal direction, and an egg guiding trolley is arranged on the egg loading trolley guide rail; the guide trolley is provided with a freely detachable poultry egg curing cabinet; the poultry egg guiding trolley is matched with the poultry egg curing cabinet, the guiding trolley is matched with the guide rail of the egg loading trolley, and the poultry egg guiding trolley can move back and forth outside the curing tank and inside the hollow of the curing tank.
The touch screen of the PLC controller is a PLC intelligent control touch screen, and the PLC intelligent control touch screen is connected with the electric cabinet; the PLC intelligent control touch screen comprises a pickling tank temperature control, a pickling time control, a vacuum normal pressure pulsation ratio, a vacuum degree timing control, an ultrasonic frequency timing control, an ultrasonic power, an ultrasonic action time/intermittent time duty ratio control, a salinity control, a feed liquid circulation flow rate control, a feed liquid circulation cross flow control, a liquid leakage alarm and the like. The whole pickling process can be automatically completed through parameter setting on the touch screen.
Further, the system also comprises an internet of things control system: the controller is connected with the mobile terminal to monitor and control the culture process, so that the remote penetration function is realized, the equipment internet of things is facilitated, and the production and scientific research are facilitated.
In order to facilitate the automatic control of the ultrasonic working parameters, one end of the ultrasonic generator is connected with the ultrasonic transducer, and the other end is connected with the PLC; in order to facilitate automatic control of vacuum degree, temperature and material liquid circulation flow rate of curing, a pressure sensor and a temperature sensor are arranged on the curing tank, and a flow rate measurer is arranged on the curing tank; and one end of the pressure sensor and one end of the flow velocity measurer are arranged in the feed liquid in the tank.
The electric cabinet is in linkage control with the vacuum meter, the pressure sensor and the vacuum exhaust valve, controls actions of the vacuum pump, the pickling tank door, the heat exchange tube, pickling liquid circulation and pressure pulsation, and can perform time circulation period control: the method comprises the steps of pickling liquid circulation, negative pressure control, standing, positive pressure control, pickling liquid circulation, standing and negative pressure control.
Compared with the prior art, the invention has the beneficial effects that:
the device has simple structure, is controlled by the PLC, has high automation and intelligent degree, and can manufacture test type devices or industrial production devices with different scales according to the needs; the device and the method can accelerate the egg curing speed and improve the uniformity and the stability of the product by controlling the parameters such as ultrasonic wave action conditions, vacuum decompression curing temperature, pressure, feed liquid concentration and the like; meanwhile, the device has wider application range, can be used for automatic and rapid pickling of low-salt salted duck eggs, and is also suitable for pickling of preserved eggs, pickled eggs, spiced eggs and other processed eggs.
Drawings
Fig. 1 is a schematic view of an apparatus according to an embodiment of the present invention.
Fig. 2 is a cross-sectional view of A-A in fig. 1.
Fig. 3 is a schematic top view of an apparatus according to an embodiment of the present invention.
FIG. 4 is a schematic diagram of a sample loading and unloading apparatus according to an embodiment of the present invention.
In the figure: 1. a pressure sensor interface; 2. a vacuum exhaust port; 3. a pickling tank; 4. an arc transition plate; 5. a first feed liquid circulation upper port; 6. a second feed liquid circulation upper port; 7. a salinity meter interface; 8. a guide rail of an egg loading vehicle; 9. punching a plate; 10. a heat exchange tube; 11. a first feed liquid circulation lower port; 12. an ultrasonic transducer; 13. a second feed liquid circulation lower port; 14. a temperature sensor interface; 15. egg frames; 16. a sample outlet guide rail; 17. and guiding the trolley.
Detailed Description
Embodiments of the present invention are described in detail below, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to like or similar elements or elements having like or similar functions throughout. The embodiments described below by referring to the drawings are illustrative and intended to explain the present invention and should not be construed as limiting the invention.
In the description of the present invention, it should be understood that the terms "center", "longitudinal", "transverse", "length", "width", "thickness", "front", "rear", "left", "right", "upper", "lower", "axial", "radial", "vertical", "horizontal", "inner", "outer", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element in question must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include one or more such feature. In the description of the present invention, the meaning of "a plurality" is two or more, unless explicitly defined otherwise. In the present invention, unless explicitly specified and limited otherwise, the terms "mounted," "connected," "secured," and the like are to be construed broadly and may be, for example, fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; can be directly connected or indirectly connected through an intermediate medium, and can be communication between two elements. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.
Fig. 1-3 show a preferred embodiment of the ultrasonic-enhanced vacuum normal pressure pulsation curing device for poultry eggs, which comprises a curing system, an automatic sample inlet and outlet system and a PLC controller.
The curing system comprises a curing tank 3, a pressure sensor, a vacuum pump, a material circulating pump, a salinity meter, a temperature sensor, a flow rate measurer, a vacuum meter, an ultrasonic transducer 12, a heat exchange tube 10 and an egg loading vehicle guide rail 8; the top of the pickling tank 3 is provided with a pressure sensor interface 1 and a vacuum exhaust port 2, and the pressure sensor interface 1 is connected with a pressure sensor; the vacuum exhaust port 2 is connected with a vacuum pump, and the vacuum meter is used for detecting the vacuum degree in the pickling tank 3; the curing tank (3) is provided with a feed liquid cross-flow circulating device, and the feed liquid cross-flow circulating device is used for circulating the feed liquid in the curing tank (3) in a cross-flow manner; the material liquid cross-flow circulating device comprises a material liquid circulating upper port, a material liquid circulating lower port and a material circulating pump; the material circulating pump is respectively connected with the material liquid circulating upper port and the material liquid circulating lower port; preferably, the side part of the pickling tank 3 is provided with at least one first feed liquid circulation upper port 5 and a second feed liquid circulation upper port 6, a salinity meter interface 7 and a temperature sensor interface 14; the bottom of the pickling tank 3 is provided with at least one first feed liquid circulation lower port 11 and a second feed liquid circulation lower port 13; the material circulating pump is respectively connected with the first material liquid circulating upper port 5, the second material liquid circulating upper port 6, the first material liquid circulating lower port 11 and the second material liquid circulating lower port 13, the salinity meter interface 7 is connected with the salinity meter, and the temperature sensor interface 14 is connected with the temperature sensor; the flow rate measurer is used for measuring the flow rate of the materials in the curing tank 3; the heat exchange tube 10 and the egg loading trolley guide rails 8 are arranged at the inner bottom of the curing tank 3, a punching plate 9 is arranged between the two egg loading trolley guide rails 8, and the heat exchange tube 10 is positioned below the punching plate 9; a plurality of ultrasonic transducers 12 are arranged between the egg loading trolley guide rails 8 at equal intervals, the ultrasonic transducers 12 are positioned below the heat exchange tubes 10, the ultrasonic transducers 12 are connected with an ultrasonic generator, and the ultrasonic generator is connected with a PLC;
The automatic sample inlet and outlet system comprises a poultry egg curing cabinet, a guide trolley 17 and a sample outlet guide rail 16; the egg loading trolley guide rail 8 is in butt joint with the sample outlet guide rail 16 outside the tank, the egg curing cabinet is positioned on the guide trolley 17, and the guide trolley 17 can move between the sample outlet guide rail 16 and the egg loading trolley guide rail 8 to convey the egg curing cabinet into the curing tank 3;
the PLC controller is respectively connected with the heat exchange tube 10, the vacuum pump, the pressure sensor, the salinity meter, the temperature sensor, the flow rate measurer, the vacuum meter, the ultrasonic generator, the guide trolley 17 and the material circulating pump.
According to the embodiment, the device preferably further comprises a saturated saline storage tank and a salinity alarm; the saturated brine storage tank is connected with the pickling tank 3, and is provided with a valve, and the alarm and the valve are connected with the PLC.
According to the embodiment, the detachable reaction kettle thermal insulation garment is preferably further included; the reaction kettle heat preservation coating is wrapped outside the curing tank 3.
According to the pickling method of the ultrasonic wave reinforced vacuum normal pressure pulsation pickling device for eggs, preferably, taking pickling of low-salt salted duck eggs as an example, the method comprises the following steps of:
step S1, pretreatment of raw material eggs: firstly, cleaning, optical selection, crack detection and size grading treatment are carried out on fresh raw material eggs to be salted;
S2, egg loading and egg feeding into a pickling tank: putting the same-level clean eggs into a special egg curing cabinet arranged on a guide trolley 17, starting an automatic sample injection system, conveying the egg curing cabinet into a curing tank 3 by the guide trolley 17 through a sample discharging guide rail 16 and an egg loading trolley guide rail 8, and sealing the curing tank 3;
step S3, ultrasonic strengthening pretreatment: after the pickling liquid is injected into the pickling tank 3, a multi-mode ultrasonic working system is started, and ultrasonic working parameters are set on a PLC;
s4, pulsating vacuum pickling: after the ultrasonic pretreatment is finished, the air in the pickling tank 3 is exhausted by utilizing a vacuum pump, pickling temperature, pickling time, vacuum degree and vacuum normal pressure pulsation ratio parameters are set on a PLC (programmable logic controller), a material circulating pump is started to start pickling, and the material circulating pump pumps pickling liquid from a first feed liquid circulating lower port 11 and enters the tank of the pickling tank 3 through a first feed liquid circulating upper port 5; after circulation for a period of time, the PLC controls the automatic valve to be switched to draw out pickling liquid from the second feed liquid circulation lower port 13, and the pickling liquid enters the tank through the second feed liquid circulation upper port 6 to periodically perform cross-flow circulation;
and S5, after the eggs are cured, closing a material circulating pump and a vacuum pump, opening a vacuum exhaust valve, opening a curing tank door, opening an automatic sample outlet button, outputting cured and ripe eggs through an egg loading vehicle guide rail 8, and entering the next steps of cleaning, light selection, air drying, vacuum packaging and cooking curing treatment.
The mass ratio of the raw material eggs to the pickling liquid is preferably 1:1.5-4.
The ultrasonic working parameters are as follows: pulse width 1-5 s, pulse interval 1-5 s, ultrasonic frequency 20-80 kHz, ultrasonic power density 100-180W/L, and single ultrasonic working time 10-30 min.
The ultrasonic strengthening effect is carried out by single strengthening or twice strengthening or three times strengthening; wherein, the single strengthening is performed before the curing is started, the two strengthening is performed before the curing is started and after 48 hours of curing, and the three strengthening is performed before the curing is started, after 48 hours of curing and after 96 hours of curing.
The circulation parameters of the pickling solution are as follows: the cycle is 5-10 min per hour, and the forward cycle and the reverse cycle are alternately performed.
The working parameters of the pulsating vacuum pickling are as follows: the curing temperature is 10-60 ℃; the vacuum degree is 0 to-80 kPa.
The curing temperature is 40-45 ℃; the vacuum degree is-0.7 to-0.75 kPa.
The device and the method of the invention integrate the ultrasonic processing unit with the vacuum decompression curing unit, on one hand, the cavitation effect of ultrasonic waves is utilized to improve the permeability of the shell film, reduce the viscosity of egg white, further strengthen the curing efficiency of the vacuum normal pressure pulsation curing technology and shorten the curing period of eggs; on the other hand, the sterilization and bacteriostasis effects of ultrasonic waves are utilized to inhibit the growth and propagation of microorganisms in the pickling solution; therefore, the device is a novel device for curing eggs, which is efficient, low in consumption, environment-friendly and has a wide application prospect.
The device adopts the rectangular pickling tank body and performs circular arc treatment at the corner position of the tank body, so that on one hand, dead angles generated in pickling liquid circulation and tank body cleaning are reduced, and microbial deposition caused by incomplete cleaning at the corner position is reduced; on the other hand, the space utilization rate of the tank body is improved, and the utilization rate of the pickling liquid is improved.
The pickling tank is matched with an external independently designed shelf type automatic sample inlet and outlet system, before pickling, a pickling box pre-loaded on a trolley is sent into the hollow interior of the pickling tank through the automatic sample inlet and outlet guide rail, and after pickling is finished, the automatic guide rail is output, so that the operation is convenient and efficient.
According to the device, the telescopic salinity meters are arranged at different spatial positions of the pickling tank body, so that real-time on-line monitoring of salinity at multiple positions in the pickling tank in the pickling process can be realized, and automatic regulation and control of salinity uniformity in the pickling tank are realized through control of the circulation speed and the circulation mode of feed liquid, so that the problem of non-uniform product quality caused by non-uniform feed liquid in the pickling process is solved; meanwhile, the liftable salinity meter can reduce the corrosion problem of the pickling solution to the salinity meter.
The device is provided with a saturated brine storage tank and a salinity alarm, when the system brine concentration is lower than 18%, the brine concentration of the pickling liquid is regulated by adopting a partial replacement mode of the pickling liquid, so that the brine concentration in the pickling tank is between 18% and 21%, and the growth and reproduction of microorganisms in the pickling tank are inhibited based on the sterilization and bacteriostasis effects of negative pressure and high-concentration brine solution.
The device solves the problem of nonuniform product quality caused by nonuniform feed liquid in the pickling process of eggs through the material circulating pump, the feed liquid circulating lower port and the feed liquid circulating upper port; on the other hand, the defect that dead corners are flushed in a pickling tank in the traditional feed liquid circulation is overcome.
The outer surface of the pickling tank body of the device is subjected to heat preservation control by using the detachable reaction kettle heat preservation clothes made of inorganic nonmetallic heat insulation materials, so that the device is more attached to kettle equipment and has good heat preservation effect; on the other hand, the layer of heat-insulating clothes is of an independent heat-insulating structure, so that the overall weight of the tank body can be reduced, repeated utilization can be realized for a plurality of times, and the reaction kettle is easy to overhaul and maintain.
Note that the description of these effects does not hinder the existence of other effects. One embodiment of the present invention does not necessarily have all of the above effects. Effects other than the above are obvious and can be extracted from the description of the specification, drawings, claims, and the like.
Determining ultrasonic working parameters:
the invention introduces the ultrasonic technology, utilizes cavitation effect, mechanical effect and thermal effect of ultrasonic wave, reduces the viscosity of egg white on the premise of ensuring low breakage rate of raw material eggs and integrity of egg yolk, further strengthens the curing efficiency of the vacuum normal pressure pulsation curing technology, and shortens the curing period of eggs.
In combination with tables 1, 2 and 3, it can be seen that the lower the viscosity of egg white is, the more favorable the migration of salt from egg white to egg yolk in the pickling process is, and the uniformity of salt distribution in salted duck eggs is improved; the smaller the eggshell sharp end strength and the smaller the eggshell sharp end thickness, the higher the damage rate of the salted duck eggs in the pickling link is; the yolk index is the ratio of the yolk height to the yolk diameter, and the greater the yolk index is, the higher the freshness of the raw material eggs is; the first-stage egg yolk index is more than or equal to 0.40, the second-stage egg yolk index is more than or equal to 0.36, and the third-stage egg yolk index is less than or equal to 0.35. In summary, the optimal action parameters of the ultrasonic waves are preferably 40kHz,10min,180W/L.
TABLE 1 influence of ultrasonic mode of action on eggshell strength, eggshell thickness and egg white viscosity
Note that: the ultrasonic working time is 10min, and the ultrasonic power density is 180W/L.
TABLE 2 influence of ultrasonic working time on eggshell Strength, eggshell thickness and egg white viscosity
Note that: the ultrasonic working frequency is 40kHz, and the ultrasonic power density is 180W/L.
TABLE 3 influence of ultrasonic Power Density on eggshell Strength, eggshell thickness and egg white viscosity
Note that: the ultrasonic working frequency is 40kHz, and the ultrasonic working time is 10min.
Salted duck egg curing example:
vacuum normal pressure pulsation curing (without assistance of ultrasonic waves) of salted duck eggs of application example 1
S1: fresh duck eggs in three days are used as raw materials, and 150-250 ppm sodium hypochlorite aqueous solution is used for cleaning, light selection, crack detection and size classification treatment.
S2: and (3) selecting 65-70 g of clean duck eggs, loading the clean duck eggs into a special egg curing cabinet arranged on a sample guide trolley in a manipulator framing mode, starting an automatic sample injection system, conveying the egg curing cabinet into a curing tank through a guide rail of an egg loading trolley, and sealing the curing tank.
S3: injecting pickling liquid with salinity of 22% into a pickling tank, starting the inner circulation of the liquid, circulating for 5min per hour, alternately performing forward circulation and reverse circulation, setting the pickling temperature at 42 ℃, the vacuum degree at-75 kPa, and the vacuum normal pressure pulsation ratio at 180min to 20min, and pickling for 8 days under the condition.
S4: after the pickling is finished, the sealing door of the pickling tank is opened, and the automatic sample discharging switch is opened. The salted duck eggs after pickling are grabbed by a mechanical arm and sent into a diving egg-feeding area, and then are subjected to cleaning, light selection and vacuum packaging, and are steamed and cured at 121 ℃ for 16 minutes, so that the cooked salted duck eggs are obtained.
The salted duck egg white prepared by the method has the salt content of 6.5%, the yolk salt content of 1.3%, the yolk oil content of 45.3%, and the product has strong flavor and uniform quality.
Ultrasonic strengthening vacuum normal pressure pulsation curing (ultrasonic single strengthening) of salted duck eggs of application example 2:
s1: fresh duck eggs in three days are used as raw materials, and 150-250 ppm sodium hypochlorite aqueous solution is used for cleaning, light selection, crack detection and size classification treatment.
S2: and (3) selecting 65-70 g of clean duck eggs, loading the clean duck eggs into a special egg curing cabinet arranged on a sample guide trolley in a manipulator framing mode, starting an automatic sample injection system, conveying the egg curing cabinet into a curing tank through a guide rail of an egg loading trolley, and sealing the curing tank.
S3: then, the pickling liquid with the salinity of 22% is injected into a pickling tank, an ultrasonic working system is started, the ultrasonic frequency is set to be 40KHz, the ultrasonic power density is 180W/L, the ultrasonic time is 10min, the action time is 5s, and the interval time is 3s.
S4: after the ultrasonic wave is finished, the material liquid circulation is started, the material liquid circulation is carried out for 5min per hour, the forward circulation and the reverse circulation are carried out in turn, the pickling temperature is set to be 42 ℃, the vacuum degree is set to be 75kPa, the vacuum normal pressure pulsation ratio is 180min to 20min, and the material liquid is pickled for 7 days under the condition.
S5: after the pickling is finished, the sealing door of the pickling tank is opened, and the automatic sample discharging switch is opened. The salted duck eggs after pickling are grabbed by a mechanical arm and sent into a diving egg-feeding area, and then are subjected to cleaning, sorting and vacuum packaging, and are steamed and cured at 121 ℃ for 16 minutes, so that the cooked salted duck eggs are obtained.
The salted duck egg white prepared by the method has the salt content of 6.8%, the yolk salt content of 2.4% and the yolk oil content of 49.3%, and the product has strong flavor and uniform quality.
Ultrasonic strengthening vacuum normal pressure pulsation curing (ultrasonic twice strengthening treatment) of salted duck eggs of application example 3:
s1: fresh duck eggs in three days are used as raw materials, and 150-250 ppm sodium hypochlorite aqueous solution is used for cleaning, light selection, crack detection and size classification treatment.
S2: and (3) selecting 65-70 g of clean duck eggs, loading the clean duck eggs into a special egg curing cabinet arranged on a sample guide trolley in a manipulator framing mode, starting an automatic sample injection system, conveying the egg curing cabinet into a curing tank through a guide rail of an egg loading trolley, and sealing the curing tank.
S3: then, the pickling liquid with the salinity of 22% is injected into a pickling tank, an ultrasonic working system is started, the ultrasonic frequency is set to be 40KHz, the ultrasonic power density is 180W/L, the ultrasonic time is 10min, the action time is 5s, and the interval time is 3s.
S4: after the ultrasonic wave action is finished, starting a feed liquid circulation, circulating for 5min every hour, alternately performing forward circulation and reverse circulation, setting the pickling temperature to be 42 ℃, setting the vacuum degree to be 75kPa, setting the vacuum normal pressure pulsation ratio to be 180min to 20min, repeating the steps S3 and S4 for 1 time after pickling for 48h under the condition, and continuously pickling for 3 days after finishing.
S5: after the pickling is finished, the sealing door of the pickling tank is opened, and the automatic sample discharging switch is opened. The salted duck eggs after pickling are grabbed by a mechanical arm and sent into a diving egg-feeding area, and then are subjected to cleaning, sorting and vacuum packaging, and are steamed and cured at 121 ℃ for 16 minutes, so that the cooked salted duck eggs are obtained.
The salted duck egg white prepared by the method has the salt content of 6.8%, the yolk salt content of 2.7%, the yolk oil content of 52.3%, and the product has strong flavor and uniform quality.
Ultrasonic-enhanced vacuum normal-pressure pulsation curing (three ultrasonic-enhanced treatments) of salted duck eggs of application example 4:
s1: fresh duck eggs in three days are used as raw materials, and 150-250 ppm sodium hypochlorite aqueous solution is used for cleaning, light selection, crack detection and size classification treatment.
S2: and (3) selecting 65-70 g of clean duck eggs, loading the clean duck eggs into a special egg curing cabinet arranged on a sample guide trolley in a manipulator framing mode, starting an automatic sample injection system, conveying the egg curing cabinet into a curing tank through a guide rail of an egg loading trolley, and sealing the curing tank.
S3: then, the pickling liquid with the salinity of 22% is injected into a pickling tank, an ultrasonic working system is started, the ultrasonic frequency is set to be 40KHz, the ultrasonic power density is 180W/L, the ultrasonic time is 10min, the action time is 5s, and the interval time is 3s.
S4: after the ultrasonic wave action is finished, starting a feed liquid circulation, circulating for 5min every hour, alternately performing forward circulation and reverse circulation, setting the pickling temperature to be 42 ℃, setting the vacuum degree to be 75kPa, setting the vacuum normal pressure pulsation ratio to be 180min to 20min, repeating the steps S3 and S4 for 2 times after pickling for 48h under the condition, and continuously pickling for 1 day after finishing.
S5: after the pickling is finished, the sealing door of the pickling tank is opened, and the automatic sample discharging switch is opened. The salted duck eggs after pickling are grabbed by a mechanical arm and sent into a diving egg-feeding area, and then are subjected to cleaning, sorting and vacuum packaging, and are steamed and cured at 121 ℃ for 16 minutes, so that the cooked salted duck eggs are obtained.
The salted duck egg white prepared by the method has the salt content of 7.0%, the yolk salt content of 3.1% and the yolk oil content of 55.2%, and the product has rich flavor and uniform quality. The increase of the salt content of the yolk can increase the oil yield of the yolk, thereby improving the edible quality of the salted duck eggs. From table 4, it is clear that the ultrasonic wave action mode has an important effect on the salt content and the oil output quality of the salted duck eggs obtained by vacuum curing.
TABLE 4 influence of the number of ultrasonic wave actions on the salt content of salted duck eggs and the oil yield of yolk
Note that: ultrasonic frequency 40KHz, power density 180W/L, time 10min, vacuum degree-75-kPa, and pickling period 7 days.
Examples 5-8 ultrasonic waves cooperate with vacuum normal pressure pulsation curing (different vacuum degrees):
examples 5-8 were prepared in the same manner as in example 2. Table 5 shows the effect of different vacuum levels on salted duck egg salt content and yolk oil yield.
TABLE 5 influence of vacuum on salted duck egg salt content and yolk oil yield
Note that: the ultrasonic wave is processed once, the ultrasonic frequency is 40KHz, the power density is 180W/L, and the time is 10min.
As can be seen from Table 5, the vacuum level can significantly affect the curing cycle, salt content and oil content of salted duck eggs, wherein no significant difference between-75 kP and-80 kP is found, and for this purpose, the vacuum level of-75 kPa is the optimal condition.
It should be understood that although the present disclosure has been described in terms of various embodiments, not every embodiment is provided with a separate technical solution, and this description is for clarity only, and those skilled in the art should consider the disclosure as a whole, and the technical solutions in the various embodiments may be combined appropriately to form other embodiments that will be understood by those skilled in the art.
The above list of detailed descriptions is only specific to practical embodiments of the present invention, and they are not intended to limit the scope of the present invention, and all equivalent embodiments or modifications that do not depart from the spirit of the present invention should be included in the scope of the present invention.
Claims (10)
1. An ultrasonic intensified vacuum normal pressure pulsation curing device for poultry eggs is characterized by comprising a curing system, an automatic sample inlet and outlet system and a PLC;
the curing system comprises a curing tank (3), a pressure sensor, a vacuum pump, a material circulating pump, a salinity meter, a temperature sensor, a flow rate measurer, a vacuum meter, an ultrasonic transducer (12), a heat exchange tube (10) and an egg loading vehicle guide rail (8); the pickling tank (3) is provided with a pressure sensor interface (1) and a vacuum exhaust port (2), and the pressure sensor interface (1) is connected with a pressure sensor; the vacuum exhaust port (2) is connected with a vacuum pump, and the vacuum meter is used for detecting the vacuum degree in the pickling tank (3); the pickling tank (3) is provided with a feed liquid cross-flow circulating device, a salinity meter interface (7) and a temperature sensor interface (14); the feed liquid cross-flow circulation device is used for circulating feed liquid in the pickling tank (3) in a cross-flow manner; the salinity meter interface (7) is connected with the salinity meter, and the temperature sensor interface (14) is connected with the temperature sensor; the flow rate measurer is used for measuring the flow rate of the materials in the pickling tank (3); the heat exchange tube (10) and the egg loading vehicle guide rail (8) are arranged at the inner bottom of the curing tank (3); a plurality of ultrasonic transducers (12) are arranged between the egg loading vehicle guide rails (8) at equal intervals, the ultrasonic transducers (12) are positioned below the heat exchange tubes (10), the ultrasonic transducers (12) are connected with an ultrasonic generator, and the ultrasonic generator is connected with a PLC;
The automatic sample inlet and outlet system comprises an egg curing cabinet, a guide trolley (17) and a sample outlet guide rail (16); the egg loading trolley guide rail (8) is in butt joint with the sample outlet guide rail (16) outside the tank, the egg curing cabinet is positioned on the guide trolley (17), and the guide trolley (17) can move on the sample outlet guide rail (16) and the egg loading trolley guide rail (8) to convey the egg curing cabinet into the curing tank (3);
the material liquid cross-flow circulating device comprises a material liquid circulating upper port, a material liquid circulating lower port and a material circulating pump; the material circulating pump is respectively connected with the material liquid circulating upper port and the material liquid circulating lower port;
the pickling tank (3) is provided with at least a first feed liquid circulation upper port (5) and a second feed liquid circulation upper port (6), and the pickling tank (3) is provided with at least a first feed liquid circulation lower port (11) and a second feed liquid circulation lower port (13); the material circulating pump is respectively connected with the first material liquid circulating upper port (5), the second material liquid circulating upper port (6), the first material liquid circulating lower port (11) and the second material liquid circulating lower port (13), and the material circulating pump is connected with the PLC;
the PLC is respectively connected with the heat exchange tube (10), the vacuum pump, the pressure sensor, the salinity meter, the temperature sensor, the flow velocity measurer, the vacuum meter, the ultrasonic generator, the guide trolley (17) and the feed liquid cross-flow circulating device.
2. The ultrasonic intensified vacuum normal pressure pulse curing apparatus for eggs according to claim 1, further comprising a saturated brine storage tank and a salinity alarm; the saturated brine storage tank is connected with the pickling tank (3), the saturated brine storage tank is provided with a valve, and the salinity alarm and the valve are respectively connected with the PLC.
3. The ultrasonic intensified vacuum normal pressure pulse curing apparatus for poultry eggs according to claim 1, further comprising a detachable reaction kettle thermal insulation garment; the reaction kettle heat preservation coating is wrapped outside the curing tank (3).
4. A method of curing an ultrasonically enhanced vacuum normal pressure pulsating curing device for poultry eggs according to any one of claims 1-3, comprising the steps of:
step S1, pretreatment of raw material eggs: firstly, cleaning, optical selection, crack detection and size grading treatment are carried out on fresh raw material eggs to be salted;
s2, egg loading and egg feeding into a pickling tank: filling the same-level clean eggs into an egg curing cabinet arranged on a guide trolley (17), starting an automatic sample injection system, conveying the egg curing cabinet into a curing tank (3) by the guide trolley (17) through a sample discharging guide rail (16) and an egg loading trolley guide rail (8), and sealing the curing tank (3);
Step S3, ultrasonic strengthening pretreatment: after curing liquid is injected into the curing tank (3), an ultrasonic transducer (12) is started, ultrasonic working parameters of an ultrasonic generator are set on a PLC (programmable logic controller), and multi-mode ultrasonic treatment work is carried out;
s4, pulsating vacuum pickling: after the ultrasonic pretreatment is finished, air in a pickling tank (3) is completely pumped out by utilizing a vacuum pump, pickling temperature, pickling time, vacuum degree and vacuum normal pressure pulsation ratio parameters are set on a PLC (programmable logic controller), a material circulating pump is started to start pickling, pickling liquid is pumped out from a first feed liquid circulating lower port (11) by the material circulating pump, and enters the tank of the pickling tank (3) through a first feed liquid circulating upper port (5), wherein the pickling is in forward circulation; after circulation for a period of time, the PLC controls the automatic valve to be switched to draw out pickling liquid from the second feed liquid circulation lower port (13), and the pickling liquid enters the tank through the second feed liquid circulation upper port (6), so that reverse circulation and periodic cross-flow circulation are realized;
and S5, after the eggs are cured, closing a material circulating pump and a vacuum pump, opening a vacuum exhaust valve, opening a curing tank door, opening an automatic sample outlet button, outputting cured and ripe eggs through an egg loading vehicle guide rail (8), and entering the next steps of cleaning, light selection, air drying, vacuum packaging and cooking curing treatment.
5. The method for curing the eggs by using the ultrasonic-enhanced vacuum normal-pressure pulsation curing device, which is characterized in that the mass ratio of the raw eggs to the curing liquid is 1:1.5-4.
6. The method for curing the eggs by using the ultrasonic reinforced vacuum normal pressure pulsation curing device according to claim 5, wherein the ultrasonic working parameters are as follows: pulse width is 1-5 s, pulse interval is 1-5 s, ultrasonic frequency is 20-80 kHz, ultrasonic power density is 100-180W/L, and single ultrasonic working time is 10-30 min.
7. The method for curing an ultrasonic-reinforced vacuum normal-pressure pulsation curing device for poultry eggs according to claim 6, wherein the ultrasonic reinforcement is performed in a single reinforcement or in two or three reinforcement;
wherein, the single strengthening is performed before the curing is started, the two strengthening is performed before the curing is started and after 48 h is cured, and the three strengthening is performed before the curing is started, after 48 h is cured and after 96 h is cured.
8. The method for curing the ultrasonic-enhanced vacuum normal-pressure pulsation curing device for eggs according to claim 4, wherein the curing liquid circulation parameters are as follows: and cycling for 5-10 min per hour, and alternately performing forward cycling and reverse cycling.
9. The method for curing the ultrasonic-enhanced vacuum normal-pressure pulsation curing device for eggs, according to claim 4, wherein the pulsation vacuum curing working parameters are as follows: the curing temperature is 10-60 ℃; the vacuum degree is 0 to 80kPa.
10. The method for curing the eggs by using the ultrasonic reinforced vacuum normal pressure pulsation curing device according to claim 9, wherein the curing temperature is 40-45 ℃; the vacuum degree is-0.7 to-75 kPa.
Priority Applications (1)
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|---|---|---|---|
| CN202210866282.8A CN115381043B (en) | 2022-07-22 | 2022-07-22 | Ultrasonic-reinforced vacuum normal-pressure pulsation curing device and method for poultry eggs |
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