DD213830A1 - Method for cooling meat and meat products - Google Patents

Abstract

The invention relates to a method for the intensive cooling of meat and meat products in the practical slaughtering or processing plant. The technical task consisted in the development of a method for intensive cooling of fresh slaughtered, -teilstuecke or meat products, wherein the loss of mass and the microbial load of the cooling, the energy, media and time are low. The invention is characterized in that the cooling takes place by contact of the refrigerated product with a aerosol-like carbon carrier produced by spraying water or antimicrobial added water between the refrigerated product located in the refrigerating device, whereby the aerosol is widely distributed in the chamber of the refrigerating device and a continuous and uniform wetting of the entire Kuehlgutoberflaeche is achieved. Here, the Keltetraegerauswurf takes place in the form of a cone segment (fächerartig), to which the pressure of the local water network is sufficient. The construction, arrangement and adjustment of the nozzles enable the required cold-carrier ejection.

Description

Method for cooling meat and meat products Field of application of the invention

The invention finds application in the meat industry, especially after slaughtering and processing for cooling thermally treated cooked and cooked sausage products.

Characteristic of the known technical solutions

For the cooling of meat and meat products, several methods and devices have been developed.

Cooling under given atmospheric conditions, cooling in cold air stream with different temperatures and air velocities, cooling in the liquid bath (usually water or salt solutions), cooling with liquid air, liquid nitrogen, carbon dioxide or halogenated hydrocarbons are known; Furthermore, the sprinkling with Y / asser (showers) or aqueous solutions.

ITachteile of these technical solutions are on the one hand, the high technical and financial costs, on the other hand, negative effects on the quality of the goods to be chilled.

Cooling under atmospheric conditions is precluded by the very strong microbial load and the high mass loss of the chilled goods.

Often, the cooling takes place in the cold air stream. Defects of this Verfalirens and his devices are mainly due to high energy consumption and also in the loss of mass.

Processes based on liquefied gases, carbon dioxide or halogenated hydrocarbons have little significance for the practice, in particular because of the high coolant costs and the availability of the coolant.

Low Hasse losses have processes in which water or aqueous solutions serve as a refrigerant. Disadvantage, however, is the high consumption of water with drinking water quality.

Especially for the cooling of scalded sausage has therefore been proposed that the cooling in a hermetically sealed room with the help of nebulized water should be (Patent 101 548, GDR)

 Hachteile this proposal, however, are the 'only nebulization of water by Rotationsveraebelungsdüsen, whereby the ITebelverteilung, in particular by the dependent of the applied water pressure Rotationsvernebelungsdüsen, electric pumps must be provided. Furthermore, for the generation of a highly effective water mist and intensive cooling of the scalded sausage, the spray angle achievable with the use of rotary nozzles is too low. In addition, when using such nozzles, the water discharge in the form of a cone shell, whereby no uniform distribution of water is to achieve au.

The cooling effect must therefore be enhanced by a forced flow of mist in the cold room with the help of fans or similar equipment. Due to the nozzle effect and the necessary small nozzle diameter only a small amount of ITebel generated, which must be compensated in practice by a higher number of nozzles.

Another disadvantage is the high susceptibility of such a small nozzle diameter to blockages.

In order to achieve the necessary effectiveness nevertheless, further measures have been proposed which, however, at the same time complicate the process and the necessary apparatus. And increase the technical complexity, love the electric pumps are a hermetically sealable door and several built in the cooling unit condensation equipment required.

A realization of this proposal in practice has not been done.

Z iel the invention

The aim of the invention is to reduce mass losses and "water consumption and reduce the technical complexity.

Explanation of the essence of the invention

The object of the invention is to allow the cooling medium, in particular water with or without antimicrobial additives, to act on the refrigerated goods in aerosol-like state.

According to the invention this object is achieved by a plurality arranged in the cooling cabin baffles with

egelsegmentartigen, fan-shaped water ejection the Kühlv

medium so finely atomize that it does not sink immediately after exiting by gravity to the ground, but supported by the thermal energy generated by the material to be cooled, long remains in limbo and evenly attached to the refrigerated goods.

It is also part of the invention that, depending on the arrangement of the refrigerated goods in the cooling cabin, the arrangement and orientation of the impact nozzles is carried out in such a way that the spread

tion level of the aerosol ejection extends unhindered between the refrigerated goods and only a small portion of the aerosol impinges directly on the Kühlgutoberfläche.

embodiment

1. Decaying for the discontinuous intensive cooling of meat products using the example of hunting sausage

The hunting sausages, caliber 90, are introduced after leaving the Heiräucher- and Garanlage with a temperature of about 70 C in the device according to the invention. The sausages are on a trolley and are according to the Sprühdüsenfisierung in the cooling device in three stages one above the other hanging thread on the Abbindefaden and arranged in 8 rows next to each other. On a sausage skewer are each 8 sausages. After closing the feed opening and opening the flaps, the water is dispersed at a temperature of +15 C at a pressure of 0.2 MPa.

Here, the propagation level of the water ejection extends unhindered over each floor of the hanging sausages. Characteristic of the spraying is that the main part of the spray cone segment produced can spread between or over the sausage floors, whereby the aerosol is widely distributed in the cooling device and a continuous and uniform wetting of the sausage surface is achieved. At the specified pressure, the water is ejected in the spray angle of 16O ° to a spray width of 1500 mm. The water consumption is for each D'dae at 0.8 l / min.

To reach a core temperature of 25 C, the sausages remain for 105 min. in the cooler.

After reaching the core temperature of the trolley is removed from the cooling device.

Table 1 gives an overview of the temperature profile during the intensive cooling.

Tab. 1: Temperature profile in the intensive treatment of hunting sausage (caliber 90) according to the method according to the invention

Cooling time Surface temperature Core temperature of the sausage of the sausage

(min) ( ⁰ C) " ( ⁰ G)

0 _ 76 To

15 42 · 64 ·

30 32 52

45 27 ·. 43

60 24 36

75 22 31

20 .19 28

105 · 17 25

2. Method for discontinuous meat butcheriviivensivicung on the example of Bockwurst

The process design is analogous to the embodiment 1, but with a modified sausage suspension (wound around V / spit).

The drying times, which depend on the caliber of the buck sausage, are given in Table 2.

Ta-Deile 2: Temperature profile in the intensive cooling of buck sausage according to your invention

method

Cooling time (min.)

0 3

12 .15

Or surface temperature Kernt emp ex the sausage the sausage ( ⁰ C) ( ⁰ C) 76 76 30 59 22 43 18 31 17 27 17 23

3 · Continuous intensive carcass method using the example of poultry

The carcasses are moved on the conveyor in a row suspended by the cooling device

16O and leave after two diversions of the. Transport device the cooling device.

After insertion of the carcasses, the design of the method is carried out as in the exemplary embodiment 1, wherein the insertion opening is not closed, the

Water temperature 2 ⁰ C and the .Running time 35 min. be.

4. A method for the discontinuous intensive cooling of carcase sections in the presence of bovine quarters

The Rinderviertel are hanging on the conveyor in a row, with a temperature of 30 ... 35 ⁰ G

introduced into the cooling device. The arrangement of the quarter takes place at a distance of about 100 mm. After closing the Sinbringeöffnung tind open the flaps takes place the dispersion of water provided with antimicrobial additive with a temperature of 2 ⁰ C and a pressure of 0.2 MPa. Here, the conical segment-like propagation plane of Kaiteträgerauswurfs freely between the lierkörperviertel and parallel to its longitudinal axis "Hach three-hour continuous spraying v / ird the spraying interrupted for five minutes and then continued again for five minutes. In such a change (five minutes interruption, five minutes of spraying), the cooling takes place within twelve hours.

This is followed by the removal of the animal body quarters from the cooling device.

Claims (2)

Experiencing 8prucn 1. Verfaliren additionally cooling of meat, .and Ii ¹ I ice more products, characterized by a plurality in a cooling cabin arranged impingement nozzles with conical segment shaped, fan-shaped water ejection that the cooling medium, so finely atomize with or without antiinikrobieller additives that it is not immediately after the exit from the baffle nozzle by gravity to the ground decreases, but supported by the thermal energy generated by the refrigerated goods, a long time remains in the floating state and evenly attached to the refrigerated goods. 2. The method according to item 1, characterized in that, depending on the arrangement of the refrigerated goods in the cooling cabin, the arrangement and orientation of the impact nozzles in such a way that the propagation plane of the aerosol ejection freely between the refrigerated goods extends and only a small part 2 of the aerosol directly on the Kühlgutoberfläche impinges.