УСТАНОВКА ДЛЯ ПОСОЛА МЯСНЫХ ПРОДУКТОВ

Изобретение относится к мясной промышленности, в частности к установкам для посола мясных продуктов, и может найти применение при производстве мясных деликатесов. Установка включает несколько посолочных камер, связанных с емкостью для рассола, влагоуловителем и ресивером посредством трубопроводов со смонтированными на них быстродействующими клапанами. Диаметр проходного сечения каждого из клапанов выполнен равным или больше диаметра проходного сечения трубопровода, рассчитываемого по формуле. Изобретение обеспечивает высокую производительность при использовании недорогостоящего, выпускаемого промышленностью оборудования. 1 з.п. ф-лы, 1 ил.

СПОСОБ ОЧИСТКИ ПОТРОШЕНОЙ ПТИЦЫ И УСТРОЙСТВО ДЛЯ ЕГО ОСУЩЕСТВЛЕНИЯ (ВАРИАНТЫ)

Изобретение относится к устройству для уменьшения количества патогенных бактерий на птице или другом животном, употребляемом в пищу. Устройство для очистки потрошеной птицы содержит конвейер для транспортировки птицы, средство подачи очищающей жидкости, распылительные сопла для распыления очищающей жидкости на поверхность птицы, а также струйное сопло для заполнения птицы очищающей жидкостью. Струйное сопло обеспечивает нерасширенную струю очищающей жидкости в верхнее отверстие птицы при ее транспортировке конвейером. Направление струи можно регулировать. Расход потока очищающей жидкости через струйное сопло составляет около 25 галлонов в минуту. Струйное сопло обеспечивает нерасширенную струю очищающей жидкости. Распылительное сопло содержит множество выходных отверстий для распыления очищающей жидкости. Способ очистки потрошеной птицы предусматривает стадии обеспечения камеры, после чего птицу транспортируют через камеру вдоль подвесного пути. На наружную поверхность птицы распыляют очищающую ...

Агрегат для посола мяса

Устройство для посола рыбы

Verfahren zum Herstellen von Rohpökelwaren

Verfahren zur Behandlung von Tierkörpern zum Regeln des bakteriellen Wachstums

VORRICHTUNG ZUM EINSPRITZEN EINER FLUESSIGKEIT IN FLEISCHSTUECKE

Konservierungsanlage für Fleisch- und Wurstwaren

VERFAHREN UND EINRICHTUNG ZUR SCHNELL PÖKELN HAUPTSÄCHLICH VON FLEISCH

VORRICHTUNG ZUR ERHALTUNG VON OZONISIERTEM SALZWASSER ZUM KUEHLEN UND KEIMABTOETEN VON FISCHPRODUKTEN

DOPPELFILTERSYSTEM ZUM FILTERN VON INJEKTORFLUIDEN

A method for avoiding the mélanose shellfish and apparatus for its implementation.

PROCEDURE FOR AUTOMATIC LAYING OF A VISCOUS LIQUID ON STÜCKIGES FOOD PROPERTY

VORRICHTUNG ZUM MASSIEREN VON FLEISCHHALTIGEM ODER FLEISCHAEHNLICHEM GUT

DEVICE FOR PROCESSING FOOD PRODUCTS, IN PARTICULAR MEAT GOODS

ATOMIZATION DEVICE AND THEIR APPLICATION IN A TUNNELFÖRMIGEN TREATMENT CHAMBER FOR BACTERICIDAL TREATMENT

DOUBLE FILTER SYSTEM FOR FILTERING INJECTOR FLUIDS

BROAD SPECTRUM OF PREVENTION AND DISTANCE OF MIKROBIELLER CONTAMINATION OF FOOD BY QUATERNÄRE AMMONIUM COMPONENT

VORRICHTUNG ZUR HERSTELLUNG VON FLEISCHPRODUKTEN

PROCEDURE AND DEVICE FOR THE TREATMENT OF FOOD

PROCEDURE FOR A SALTS OF KABELJAU AND OTHER KINDS OF SEA ANIMAL

DEVICE TO THE POEKELN OF MEAT BY MASSING UNDER VACUUM.

PROCEDURE FOR COOLING A PRODUCT RIVER, WHICH CONTAINS CELEBRATIONS AND/OR SEMISOLID ONE FOOD PARTICLE.

DEVICE FOR MASSING FLEISCHHALTIGEM OR FLEISCHAEHNLICHEM PROPERTY

DEVICE FOR THE PRESERVATION FROM OZONISIERTEM SEAWATER TO COOLING AND GERM KILLING OF FISH PRODUCTS

TUMBLER TO MARINIERUNG OF FOOD

PROCEDURE AND DEVICE FOR THE POULTRY CLEANING

PROCEDURE AND MECHANISM FOR FAST THE PÖKELN MAIN FROM MEAT

METHOD FOR TREATING PROCESSED FOOD PRODUCTS

Method for treating an animal carcass or plant material

FOOD PROCESSING

PRESERVING AGENT, METHOD AND CONTAINER FOR PRESERVING FRESH MARINE PRODUCT

A preserving agent for fresh marine product comprising (A) at least one salt selected from the group consisting of chlorates, chlorites and hypochlorites; (B) iron powder; and (C) at least one oxide selected from the group consisting of ferric oxide, cobalt oxide, nickel oxide, zinc oxide, titanium oxide, zirconium oxide, germanium oxide, copper oxide, silver oxide and manganese oxide and a method of preserving fresh marine products using the preserving agent; a method for preserving crustaceans which comprises putting crustaceans into a container, covering the container, and quickly adjusting the oxygen concentration within the container to 0.5 to 5 vol% ; and a container for preserving fresh marine products in the state of being packed with ice, comprising a receptacle in which said fresh marine products are placed and which has at the bottom thereof at least one hole for draining water therethrough, a removable or hinged lid, and a water-permeable material which is placed so as to drain ...

METHOD AND MEANS FOR INJECTING FLUIDS INTO MEAT PRODUCTS

METHOD FOR TREATING AN ANIMAL CARCASS OR PLANT MATERIAL

Contacting an animal carcass with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the carcass or retards bacterial growth on the carcass or both reduces bacterial contamination and retards bacterial growth on the carcass, without substantial detriment to the organoleptic properties of the carcass. The method is also useful in treating edible plant materials, such as fruits and vegetables, to reduce bacterial contamination, retard bacterial growth or reduce bacterial contamination and retard bacterial growth on the plant materials.

APPARATUS AND METHOD FOR PROCESSING FOODSTUFFS WITH LIQUID

The invention relates to an apparatus for processing foodstuffs with liquid, comprising: a liquid container, a processing unit for the foodstuff and a feed conduit connecting the liquid container to the processing unit via a pump. The apparatus comprises supply means to add additives. The invention also relates to a method for converting an existing apparatus to such an apparatus, and to a method for processing foodstuffs with liquid using such an apparatus.

Appareil pour conserver des matières animales et végétales périssables

Procédé de conservation des matières animales et végétales périssables

APPARATUS FOR TREATING A FOOD PRODUCT WITH A ROTATING DRUM.

METHOD OF INJECTING A FLUID INTO A FOOD PRODUCT AND MACHINE FOR ITS IMPLEMENTATION.

DEVICE FOR BRINGING FLUID MEDIA INTO STECHBARES PROPERTY.

Refrigerating chamber for Tumbler for cooled treatment of meats.

Method and device for carrying out the method for the treatment of fresh meat.

Zur Behandlung von frischem Fleisch wird dieses in einem Behälter (1) durch eine drehbare Schaufel (6) umgewälzt und zusätzlich werden periodisch mechanische Schwingungen durch einen Schwingungserzeuger (8) in dem Fleisch induziert. Die Periodendauer der mechanischen Schwingungen ist fest vorgegeben und beträgt vorzugsweise zwischen 40 und 60 Sekunden, worauf fest vorgegebene Pausen folgen, die vorzugsweise zwischen 5 und 30 Sekunden liegen. Die gesamte Behandlungsdauer liegt zwischen 10 und 100 Minuten. Zusätzlich wird periodisch Behandlungsflüssigkeit aus einem Behälter (22) durch eine Dosierpumpe (21) in vorgegebener Menge auf das Fleisch aufgesprüht. Der gesamte Ablauf erfolgt automatisch durch eine Steuerung (22).

Procedure for treating fresh meat and device for the execution of the procedure.

Zur Behandlung von frischem Fleisch wird dieses in einem Behälter (1) durch eine drehbare Schaufel (6) umgewälzt, und zusätzlich werden periodisch mechanische Schwingungen durch einen Schwingungserzeuger (8) in dem Fleisch induziert. Die Periodendauer der mechanischen Schwingungen ist fest vorgegeben und beträgt vorzugsweise zwischen 40 und 60 Sekunden, worauf fest vorgegebene Pausen folgen, die vorzugsweise zwischen 5 und 30 Sekunden liegen. Die gesamte Behandlungsdauer liegt zwischen 10 und 100 Minuten. Zusätzlich wird periodisch Behandlungsflüssigkeit aus einem Behälter (22) durch eine Dosierpumpe (21) in vorgegebener Menge auf das Fleisch aufgesprüht. Der gesamte Ablauf erfolgt automatisch durch eine Steuerung (22).

УСТРОЙСТВО ДЛЯ ИНЪЕКТИРОВАНИЯ МЯСНОГО СЫРЬЯ

Устройство для иньектирования мясного сырья содержит два спаренных по продольной оси цилиндра - рабочий для рассола и пневматический, всасывающий и нагнетательный клапаны, полую иглу. Дополнительно устройство содержит клапанную и нагнетательную камеры, смонтированные с рабочим цилиндром с возможностью перемещения по продольной оси, группу полых игл и ограничительную планку для мясного сырья. При этом всасывающий и нагнетательный клапаны расположены в клапанной камере, выполненной в виде цилиндрического стакана, прилегающего одной основой к рабочему цилиндру, а второй - к нагнетательной камере, к основе которой крепятся полые иглы для иньекций.

Устройство для инъецирования жидкостей (варианты)

... 1. Устройство для инъецирования жидкости, содержащее: по крайней мере, одну инъекционную головку, выполненную с возможностью принимать шприцуемую текучую среду под высоким давлением, имеющую питательный канал для текучей среды и несколько инъекционных сопел, причем каждое из указанных инъекционных сопел имеет инъекционное отверстие; и по крайней мере, один фильтр, имеющий впускное отверстие для текучей среды, выпускное отверстие для текучей среды и питательный канал для текучей среды, соединяющий указанные впускное отверстие для текучей среды и выпускное отверстие для текучей среды, причем указанный фильтр находится в безрезьбовом зацеплении с указанным питательным каналом указанной инъекционной головки. Фиг. 1 ...

Spray aquatic product preserving device

AGENT COMESTIBLE DE PELLICULAGE ALIMENTAIRE, PROCEDE D'ENROBAGE DES ALIMENTS AVEC CET AGENT ET APPLICATION A LA CONSERVATION DES ALIMENTS

L'AGENT DE PELLICULAGE ALIMENTAIRE EST A BASE DE GELATINE, D'UN POLYSACCHARIDE CHOISI PARMI LES CARRAGHENANES, LES GALACTOMANNANES, LES XANTHANES ET LEURS MELANGES, OU LES ALGINATES, LES PECTINES ET LEURS MELANGES. ON PEUT AJOUTER UN POLYOL PLASTIFIANT, TEL QUE LE GLYCEROL OU LE SORBITOL ET DES ADDITIFS ALIMENTAIRES USUELS. LE DEPOT D'UN FILM D'AGENT DE PELLICULAGE SUR LES PIECES A ENROBER SE FAIT PAR TREMPAGE, BADIGEONNAGE OU PULVERISATION. LE REVETEMENT DES PIECES ALIMENTAIRES PAR L'AGENT DE PELLICULAGE DOIT ETRE SUIVI DANS LE CAS DES ALGINATES ET DES PECTINES D'UN TRAITEMENT PAR LES IONS CA. APPLICATION A LA PRESENTATION ET LA CONSERVATION DES ALIMENTS PERISSABLES.

A method for preserving animals for slaughter by intravenous injection of a suitable solution

Pump to salt the meats

PROCESS AND MACHINE TO TREAT SMALL FRESH SHELLFISH

INSTALLATION FOR STORING AND DISTRIBUTING FOODSTUFFS SUCH AS MEAT

Sterilization process feed oysters

Apparatus of pulverization and injection of the brine for the salting of the meats

PROCESS AND INSTALLATION TO ACCELERATE THE PACKAGING OPERATIONS IN THE PREPARATION OF THE POISSON

PROCESSING OF HAMS OR PORK SHOULDERS

SYSTEM FOR POULTRY INJECTION

MACHINE A INJECTER DES FLUIDES DANS DES PRODUITS ALIMENTAIRES

L'INVENTION CONCERNE UNE MACHINE DESTINEE A INJECTER DES FLUIDES DANS DES PRODUITS ALIMENTAIRES. ELLE COMPORTE UN CHASSIS 12 SUR LEQUEL UN TRANSPORTEUR 14, AVANCANT EN CONTINU, DEPLACE DES PRODUITS ALIMENTAIRES, PAR EXEMPLE DES MORCEAUX DE VIANDE, EN LES FAISANT PASSER SOUS DEUX DISPOSITIFS DISTRIBUTEURS DE FLUIDE 56, 56 MONTES DE FACON A POUVOIR SE DEPLACER AU-DESSUS DU TRANSPORTEUR ET A POUVOIR SE DEPLACER ENTRE DES POSITIONS HAUTE ET BASSE D'UNE MANIERE TELLE QUE, LORSQUE L'UN DES DISPOSITIFS EST EN POSITION HAUTE, L'AUTRE EST EN POSITION BASSE, ET VICE VERSA. DOMAINE D'APPLICATION: INJECTION DE SAUMURE DANS DES VIANDES, DANS DE LA VOLAILLE, ETC.

Process of preparation and application of a serum intended to preserve during a time prolonged the flesh of the killed animals

Sterilization of oysters by ozone

METHOD FOR PROCESSING ABALONE

The present invention provides a method for processing abalone, to allow a consumer to store high quality abalone and improving texture of the abalone. According to the present invention, the method comprises the following steps: (S100) shelling live abalone, removing internal organs from the abalone, and immersing the abalone in water including deep ocean water for a first time to perform aging; (S110) slicing and processing the flesh (220) of the aged abalone into abalone slices (210); freezing the abalone slices (210) for a second time; and (S130) performing, at least twice, a process of immersing the abalone slices (210) in cold water of -2 to 1°C for a third time to form moisture on the surface of the abalone slices (210), and exposing the abalone slices to air at room temperature to make the moisture changed, so as to from an ice layer (210b) on the surface of the abalone slices (210). COPYRIGHT KIPO 2016 (BB) End (S100) Shell live abalone, remove internal organs from the abalone, ...

MACHINE FOR MAKING PICKLES

A rotary pickles making appts. comprises a base body mounting a drive roller extending from it and a guide roller rotatably mounted in the base rotating about a parallel axis to the drive roller and laterally spaced from it. The guide roller extends higher than the drive roller and a drum shaped pickle casing with its outer periphry resting on the drive and guide rollers rotates with them. Pickling paste and foodstuffs are agitated in the casing. The contact between the casing and the guide rolleris higher than that with the drive roller so that the loading on the latter is greater to increase friction between them. Copyright 1997 KIPO ...

INFUSION PROCESS AND/OR PRESERVATIVE CONDIMENT IN MEATS

DOMED CONTAINER WITH NITROGEN WELL AND CLOSURE MECHANISM

Embodiments of the present invention relate to domed metal containers, and more specifically to pressurized metallic food containers with liquid nitrogen wells and various closure mechanisms. In some embodiments, the metallic food containers are thin-walled aluminum and are pressurized using liquid nitrogen to maintain strength and integrity. The container can have a nitrogen well to receive liquid nitrogen and keep the liquid nitrogen away from the food stuff packaged in the container. In various embodiments, the metallic food container comprises a domed bottom portion shaped and sized to nest with a food stuff packaged in the container. In some embodiments, the container is sealed with a tear away lid, a screw-on lid, or a metallic end closure double seamed to the container.

Submersion conveyor system and methods thereof

A submersion conveyor system for processing materials that need to be completely submersed in a processing liquid, such as food products, the submersion conveyor system providing a continual looping motion with a conveyor belt and flights providing a semi-enclosed volume for containing the material to be processed, the semi-enclosed volume containing the material to be processed being completely submersed in at least a portion of a processing tank during operation to provide a washing, rinsing, coating, treating, sanitizing and/or chilling or heating of the processing materials.

SYSTEMS AND METHODS FOR CONTROLLING WATER QUALITY IN FOOD PROCESSING

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation. 1. A method for reducing bacterial load on meat or poultry , the method comprising:generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and peracid into the water, wherein the plurality of zones comprises at least one alkaline zone having a pH above a pKa of the peracid, and at least one peracid zone having a pH below the pKa of the peracid; andsubmersing meat or poultry in the chiller bath.2. The method of claim 1 , wherein the peracid comprises peracetic acid.3. The method of claim 1 , wherein the pKa is about 8.2 to about 8.4.4. The method of claim 1 , wherein the alkaline zone has a pH of about 8.5 to about 12.5. The method of claim 1 , wherein the peracid zone has a pH of about 4 to about 8.5.6. The method of claim 1 , wherein the peracid has a concentration of about 500 to about 2000 ppm within the peracid zone when measured under acidic conditions.7. The method of claim 1 , wherein the peracid is dosed continuously and the source of alkalinity is dosed intermittently.8. The method of ...

Natural antimicrobial coating composition for perishable foods and domestic refrigerator using such composition

A Coating composition, particularly for perishable food to be stored in a refrigerator compartment, comprises a solution of a prolamin protein selected in the group consisting of gliadin, hordein, secalin, zein or mixture thereof, and an antimicrobial substance, particularly lysozyme, niacin or niacinamide. The composition may be sprayed on the food placed in a refrigerator compartment.

Process for preserving meat and apparatus for treating air for use in this process

... 217,028. Cuthbertson, J. May 23, 1923. Drawings to Specification. Antiseptics.-Wrappers for meat are treated with a 2 per cent solution of acriflavine containing small quantities of sodium sulphate and hyposulphite in a digester, in which they are then dried. Specification 217,117, [Class 49, Food &c.], is referred to.

Means for injecting fluids into food products

A means for injecting fluid into food products is described. The machine comprises a support having a conveyor mounted thereon for conveying the food product from the rearward thereof toward the forward end thereof. A first fluid manifold is movably mounted on the frame above the conveyor and is movable between upper and lower positions wtih respect to the conveyor. A second fluid manifold is movably mounted on the frame above the conveyor rearwardly of the first fluid manifold. A linkage connects the first and second manifolds to a source of power so that the first and second fluid manifolds are 180 DEG out of phase with each other. Each of the first and second fluid manifolds comprises a plurality of smaller individual fluid manifolds which are individually fluidly connected to the source of injection fluid. Each of the individual fluid manifolds includes a stripper plate assembly which not only strips the food product from the needles but which functions as a fluid control valve so that ...

Method and means for injecting fluids into meat products

A machine having injection needles for injecting fluids into meat products comprising a table (11) having a conveyor (12) mounted thereon. A pair of reciprocating arms (36, 38) are pivotally connected to table sides. Fluid manifold (40) comprised of fluid manifolds (136, 138, 140, 142, 144, 146) is secured to the arms and extends across the table. Stripper plate (154) is secured to the fluid manifolds. Pumps (92, 94, 96, 98, 100, 102) with pistons (106) move reciprocating arms (36, 38).

Disinfection of foodstuffs

An apparatus for disinfecting products is disclosed herein. The apparatus comprises a tank for holding a liquid for receiving microorganisms from the products. The tank comprises a barrier separating the tank to provide two regions of liquid, the two regions of liquid comprising a first region and a second region, wherein the first region is arranged to provide an open channel for the liquid through the tank to enable a product to be carried into, along, and out of a flowpath through the channel; and the second region holds liquid adjacent to at least one ultrasonic transducer for providing ultrasonic energy to the product via the liquid in the second region and through the barrier.

INJECTING FLUIDS INTO FOOD PRODUCTS

MACHINE FOR INJECTING FLUIDS INTO MEAT PRODUCTS

... 1478182 Injecting meat TOWNSEND ENG CO 5 Aug 1974 [20 Aug 1973] 34417/74 Heading A2D A method of injecting fluid into a meat product comprises moving a meat product adjacent to and past a fluid injector needle means comprising a plurality of injector needles, stopping the movement of the meat product adjacent said fluid injector needle means, moving the fluid injector needle means so that the needles will penetrate the meat product, introducing fluid to said needles under pressure as the needles penetrate said meat whereby the fluid will be forced through the needles into the meat, sensing the average thickness of the meat, adjusting the time interval during which fluid is injected into the meat according to the average thickness of the meat whereby varying thicknesses of meat will be injected with different predetermined amounts of fluid. A machine for carrying out the above method, is shown in Fig. 1 and the thickness sensing portion of this machine shown in Fig. 4. The machine comprises ...

BROAD SPECTRUM PREVENTION AND DISTANCE OF MIKROBIELLER FOOD IMPURITIES BY QUARTÄRE AMMONIUM CONNECTIONS

FILTER DEVICE FOR LIQUID SUBSTANCES SUITABLY FOR THE EMPLOYMENT IN MEAT INJECTION MACHINES

PROCEDURE FOR THE PRODUCTION OF MEAT FOOD

MASSIERBEHÄLTER

The method comprises introducing meat in a container (1), introducing treatment fluid in the container, rolling and kneading the meat through a rotatable blade (6), periodically inducing mechanical oscillation in the meat and the treatment fluid, where the mechanical oscillation is induced for a pre-determined cycle duration and a regeneration of the mechanical oscillation takes place by predetermined time duration. The total treatment duration is a given time duration. The treatment fluid is periodically sprayed in a given quantity on the meat. The method comprises introducing meat in a container (1), introducing treatment fluid in the container, rolling and kneading the meat through a rotatable blade (6), periodically inducing mechanical oscillation in the meat and the treatment fluid, where the mechanical oscillation is induced for a pre-determined cycle duration and a regeneration of the mechanical oscillation takes place by predetermined time duration. The total treatment duration ...

MORE LAKEBEHÄLTER WITH FILTER SYSTEM

WERKZEUGHALTERUNG FUER EINE POEKELMASCHINE UND WERKZEUGKOMBINATION ZUR VERWENDUNG IN EINER SOLCHEN WERKZEUGHALTERUNG

PCT No. PCT/AT87/00066 Sec. 371 Date May 19, 1989 Sec. 102(e) Date May 19, 1989 PCT Filed Nov. 13, 1987 PCT Pub. No. WO88/03758 PCT Pub. Date Jun. 2, 1988.On a pickling machine different kinds of tools can be connected to a common take-up means (1) at choice. Each kind of tools has a connection head (5) which can be connected to the take-up means (1) and carries the tools (needles (13) and/or knives (14)). All connection heads (5) are formed equal to each other and have openings (25) for the needles (13), through which openings the brine streams. Thereby the pickling machine can be used also as a tenderizer (FIG. 4).

PROCEDURE AND APPARATUS FOR PUMPING MARINIERTEN PRODUCTS

PROCEDURE FOR MANUFACTURING ROHPÖKELWAREN

VORRICHTUNG ZUM MASSIEREN VON FLEISCHHALTIGEM ODER FLEISCHAEHNLICHEM GUT

PROCEDURE AND MEANS FOR THAWING OUT MEAT AND ITS USE

TOOL MOUNTING PLATE FOR A POEKELMASCHINE AND TOOL COMBINATION FOR USE IN SUCH A TOOL MOUNTING PLATE

DEVICE TO THE POEKELN OF MEAT

PROCEDURE AND DEVICE FOR WASHING FOOD WITH OZONIERTEM WATER

Device for obtaining ozonized saltwater to be used as refrigerating and germicidal means of fishery products

Method and apparatus for cleaning poultry

An apparatus and method for treating a flowable product

An apparatus 1 for treating a flowable food product in the form of an homogenized raw whole egg product (not shown). Apparatus 1 includes a first tubular member in the form of a substantially uniform stainless steel cylindrical tube 2 that extends longitudinally between an upstream end 3 and a downstream end 4. A second tubular member, in the form of a substantially uniform quartz cylindrical tube 5, is receivable centrally and coaxially within tube 2 to define a longitudinally extending treatment chamber 6. An inlet zone 7 is adjacent to end 3 for receiving transversely a flow 9 of the food product and for directing that flow longitudinally into chamber 6. An outlet zone 11 is adjacent to end 4 for receiving flow 9 from chamber 6. A radiation element, in the form of a 12 kW UV tube 12, is centrally and coaxially receivable within tube 5 for exposing flow 9 in chamber 6 to predetermined electromagnetic radiation, in the form of selected wavelengths of UV light, to treat the food product ...

DOOR OPERATING MECHANISM

A door-operating mechanism for a rotatable drum which has a mouth to be closed by a door includes a moveable arm hingedly mounted with anchoring means on the side of the frame of the drum, and clamp means for connection with a stub shaft extending from the door. When the door is closed on the mouth of the drum, the clamp means is disengaged from the stub shaft so that the door is secured, under vacuum pressure within the drum, as an integral part of the rotating drum. Force is thus O avoided on the hinged, moveable arm, and stub shaft of the door and door-operating mechanism. The clamp means includes jaws which are activated to release the door after a predetermined vacuum pressure exists within the drum. The drum is part of processing apparatus in which different products can be processed. Such processing includes the kneading of food pieces and the blending of food constituents. The kneading can be applied to massaging or tumbling meat chunks.

METHOD OF PACKAGING FRESH MEAT PRODUCTS IN A LOW OXYGEN ENVIRONMENT, MEAT COLOR IMPROVEMENT SOLUTION AND PRE-PACKAGED FOOD PRODUCT

A method of packaging a fresh meat product in a low oxygen environment is provided. The method comprises applying a natural plant component to a surface of the fresh meat product and sealing the fresh meat product in a package that contains a low oxygen environment. The natural plant component includes a sufficient amount of nitrites to convert myoglobin in the fresh meat product to nitrosomyoglobin and thereby improve the color of the fresh meat product. A meat color improvement solution and a pre-packaged food product are also provided.

METHOD FOR THE COOLING OF A PRODUCT FLOW CONTAINING SOLID AND/OR SEMISOLID FOODSTUFF PARTICLES

УСТРОЙСТВО ДЛЯ ИНЪЕКТИРОВАНИЯ ЖИДКОСТЕЙ

Описано устройство для инъектирования жидкостей, в котором используется по крайней мере один пневматический насос, гидравлически соединенный с по крайней мере одной инъекционной головкой, имеющей отверстие для сопел. Шприцевальная текучая среда под высоким давлением протекает из пневматического насоса в эту головку, преимущественно через фильтр с безрезьбовой установкой, находящейся в этой инъекционной головке. Для дальнейшего снижения загрязнения текучая среда, поступающая в инъекционную головку, не будет касаться каким-либо образом резьбы, имеющейся в головке или соплах. Для того чтобы обеспечить доставку стойкой струи шприцевальной текучей среды под необходимым давлением к шприцевальному продукту через каждую инъекционную головку, а также чтобы помочь устранить колебание доставки текучей среды пневматическим насосом, предусмотрен регулятор давления воздуха. Чистка устройства упрощается благодаря размещению чувствительных компонентов в герметичном корпусе, удалению их из влажной рабочей ...

РОЗПИЛЮВАНА КОМПОЗИЦІЯ ДЛЯ КОЛЕРУВАННЯ

Розпилювана емульсія для колерування (для посилення золотаво-коричневого забарвлення) харчових продуктів містить жирову фазу в кількості від 30 до 45 % ваги, водну фазу в кількості від 55 до 70 % ваги, засіб для колерування – гідроксіацетальдегід, розчинений у водній фазі в кількості від 0,1 до 5 % ваги, емульгатор – жиророзчинний ефір лимонної кислоти і моно- чи дигліцеридів. Додатково емульсія містить ароматизатор. Застосовують розпилювану емульсію для колерування для надання харчовим продуктам золотаво-коричневого кольору та аромату шляхом розпилення емульсії на поверхню харчових продуктів перед стадією нагрівання.

Advanced oxidation disinfection and sterilization device

Intelligent ham fermentation device

Injecting machine for injecting brine into meat pieces

Injecting machine includes a conveyor having a surface for conveying meat pieces in a forward direction; first and second injection heads consecutively arranged over the conveyor relative to the forward direction and with the second injection head installed at a higher level over the surface than the first injection head; a plurality of needles mounted on each injection head, each needle having a longitudinal inner passage, at least one inlet opening in communication with the inner passage and a plurality of outlet openings in communication with the inner passage; head driving device for alternately reciprocating the first and second injection heads between an upper position, enabling the meat pieces to pass, and a lower position, in which the lower needle portions are stuck into the meat pieces; and brine supplying device for supplying brine to the needles when the injection heads are in the lower position.

METHOD OF PACKAGING SHELLFISH

A method of packaging live shellfish, the method including placing live shellfish in a sealable receptacle, inserting an oxygen-enriched, aqueous-based liquid medium in the receptacle in an amount that permits a gaseous-phase headspace within the receptacle, inserting a gas in the receptacle, the gas including oxygen, wherein the gas is inserted in an amount to fill the receptacle headspace with the gas, and sealing the receptacle to thereby retain the contents of the receptacle in a sealed environment. 1. A method of packaging live shellfish , the method including:placing live shellfish in a sealable receptacle;inserting an oxygen-enriched, aqueous-based liquid medium in the receptacle in an amount that permits a gaseous-phase headspace within the receptacle,inserting a gas in the receptacle, the gas including oxygen, wherein the gas is inserted in an amount to fill the receptacle headspace with the gas; andsealing the receptacle to thereby retain the contents of the receptacle in a sealed environment.2. A method according to claim 1 , wherein the aqueous-based liquid medium further includes an agent to substantially avoid the accumulation of ammonia in the aqueous-based liquid medium.3. A method according to claim 1 , wherein the agent is sodium formaldehyde bisulphite.4. A method according to claim 1 , wherein the gas is a mixture of oxygen and one or more other gaseous components.5. A method according to claim 4 , wherein the gas is a mixture of at least about 80% oxygen and 20% of the one or more other gaseous components.6. A method according to claim 1 , wherein the aqueous-based liquid medium is super-saturated with oxygen gas.7. A method according to claim 1 , wherein the temperature of the aqueous-based liquid medium is maintained at a temperature conducive to maintain the shellfish in a live state.8. A method according to claim 1 , wherein the aqueous-based liquid medium is seawater that has been subjected to filtration and/or sterilization.9. A packaged ...

SUPER CRITICAL HYDROLYSIS EXTRACTION APPARATUS AND HYDROLYSIS METHOD USING THE SAME

There is disclosed a super critical hydrolysis extraction apparatus including a pressure container comprising a body and a lid coupled to the body to close a space formed therein to accommodate an object; a contact unit configured to open and close C the body, while moving the lid forward and backward; and a pipeline unit comprising a supply line where a liquid for filling in the pressure container and a discharge line for discharging the liquid of the pressure container. 1. A super critical hydrolysis extraction apparatus comprising:a pressure container comprising a body and a lid coupled to the body to close a space formed therein to accommodate an object;a contact unit configured to open and close the body, while moving the lid forward and backward; anda pipeline unit comprising a supply line for supplying a liquid for filling in the pressure container and a discharge line for discharging the liquid of the pressure container.2. The super critical hydrolysis extraction apparatus of claim 1 , further comprising:a convey unit comprising an introducing portion for supplying the object to the body, when the body is moved forward; and a discharging portion for discharging the object provided in the body outside the body,wherein the body is movable forward and backward, andthe lid closes the body when the body is arranged in a rear side.3. The super critical hydrolysis extraction apparatus of claim 1 , wherein the contact unit comprises a pusher die fixed to an upper end of a base;a guide bar coupled to the lid through the push die to couple and decouple the lid to the body, while moving rightward and leftward; andan inserted portion inserted between the lid and the pusher die, when the lid is coupled to the body, to prevent the lid from being pushed backward by a high pressure in the body.4. The super critical hydrolysis extraction apparatus of claim 3 , further comprising:a frame for fixing a pair of pusher dies to an upper end of the base, wherein right and left ...

UPWARDLY ILLUMINATED INSPECTION STATION FOR DETECTING ANOMALIES IN WATER-BORNE PRODUCTS

An inspection station and a method of inspecting products for anomalies. The inspection station comprises a trough and a light source. The trough channels a flow of product-laden water along its length. The light source illuminates the product through the water from below, making product anomalies detectable by visual inspection. In that way, products with anomalies, such as shrimp with residual veins, can be culled and reprocessed. 1. An inspection station comprising:a trough having a bottom and a pair of side walls extending in length from an entrance to an exit and channeling a flow of water carrying products along the length of the trough;a light source along the bottom of the trough upwardly illuminating the products through the water to make anomalies in the products detectable by visual inspection.2. An inspection station as in comprising a feed introducing the products in the flow of water into the trough through the entrance.3. An inspection station as in further comprising a collector along at least one of the side walls outside the trough for collecting products with anomalies culled from the trough.4. An inspection station as in further comprising at least one obstruction extending transversely across the flow of water between the pair of side walls to disrupt the flow of water and cause products to tumble as they contact or pass the obstruction.5. An inspection station as in comprising a dewatering surface at the exit of the trough receiving the products exiting the trough and having openings that allow water to drain through the dewatering surface.6. An inspection station as in wherein the dewatering surface is provided on a conveyor belt or a flat conveyor chute.7. An inspection station as in comprising a feed introducing the products in the flow of water into the trough through the entrance claim 5 , a reservoir collecting the water draining through the dewatering surface claim 5 , and a pump directing the water from the reservoir to the feed.8. An ...

Marinator Apparatus

A marinator apparatus for the preparation of pieces of a whole chicken includes a fluid-tight hollow drum with opposing top and bottom walls that are substantially planar and that include an opening with a lid configured to sealingly close the opening. The drum further includes an interior baffle fixed inside that separates the drum into a top compartment accessible only through the top opening and an opposite bottom compartment accessible only through the bottom opening. The drum is supported for rotation by a support axle projecting from one end wall and a drive axle projecting from the opposite end wall. The drive axle includes a driven gear configure to be driven by a powered drive gear. 1. A marinator apparatus comprising:a fluid-tight hollow drum, elongated along a longitudinal axis and including opposing top and bottom walls that are substantially planar, a shell between said top and bottom walls that is substantially circular, and opposite end walls;a top opening defined in said top wall having a top lid configured to sealingly close said top opening, said top opening sized to permit introduction of a food item to be treated within the drum;a bottom opening defined in said bottom wall having a bottom lid configured to sealingly close said bottom opening, said bottom opening sized to permit introduction of a food item to be treated within the drum;an interior baffle fixed inside said hollow drum between said top and bottom walls to define a top compartment accessible only through said top opening and an opposite bottom compartment accessible only through said bottom opening;a support axle fixed to and projecting from one of said opposite end walls colinear with the longitudinal axis of the drum; anda drive axle fixed to and projecting from the other of said opposite end walls colinear with the longitudinal axis of the drum, said drive axle configured to be rotatably driven by a source of rotational power.2. The marinator apparatus of claim 1 , wherein said ...

Method and device for delaying rigor mortis in fish

A method and an apparatus for bringing fish to an under-cooled state by a sub-chilling process before processing, which prolongs rigor and allows processing of the fish in rigor providing better quality fish products.

DISINFECTION OF FOODSTUFFS

An apparatus for disinfecting products is disclosed herein. The apparatus comprises a tank for holding a liquid for receiving microorganisms from the products. The tank comprises a barrier separating the tank to provide two regions of liquid, the two regions of liquid comprising a first region and a second region, wherein the first region is arranged to provide an open channel for the liquid through the tank to enable a product to be carried into, along, and out of a flowpath through the channel; and the second region holds liquid adjacent to at least one ultrasonic transducer for providing ultrasonic energy to the product via the liquid in the second region and through the barrier. 1. An apparatus for disinfecting products , the apparatus comprising:a tank for holding a liquid for receiving microorganisms from the products; the first region is arranged to provide an open channel for the liquid through the tank to enable a product to be carried into, along, and out of a flowpath through the channel; and', 'the second region holds liquid adjacent to at least one ultrasonic transducer for providing ultrasonic energy to the product via the liquid in the second region and through the barrier., 'wherein the tank comprises a barrier separating the tank to provide two regions of liquid, wherein2. The apparatus of wherein:the apparatus comprises a conveyor for carrying the product through the liquid; and 'the tank holds the liquid in the second region at a relatively stationary velocity.', 'wherein the apparatus comprises a flow provider arranged to provide a flow of liquid through the channel in the first region at a velocity selected based on that of the conveyor carrying the product through the liquid; and'}3. The apparatus of wherein the flow provider is configured to adjust the flow rate of liquid through the channel to match the velocity of the product being carried by the conveyor.4. The apparatus of or wherein the flow provider has an output with a cross-sectional ...

Seafood packaging and pastuerization method and system

The present invention is directed to a system and method for packaging and pasteurizing seafood which results in an extended shelf life.

PROCESS FOR THE CONTINUOUS PRODUCTION OF PASTEURIZED DRIED MINCED MEAT, RECONSTITUTED IN THE FORM OF THIN SLABS, AND UNIT FOR CARRYING OUT SAID PROCESS

A process for manufacturing minced meat includes 1. A process of manufacturing minced meat comprising:ensuring the continuous shaping of minced meat into the form of a tube or a continuous flattened strip;placing the tube or continuous flattened strip of minced meat between two sheets of controlled permeability film;evening out the thickness and spreading the minced meat placed between the two sheets of film, in the shape of a strip, in a thin layer, in a compact state and with a texture that does not show distinct parts of the meat itself;continuously unrolling the stretched minced meat strip in a bath of a dehydration-salting solution;continuously unrolling the stretched and dried minced meat strip in a bath of a pasteurisation solution;continuously unrolling the stretched, dried and pasteurised minced meat strip in a rinsing tank;removing the sheets of controlled permeability film after removal from the rinsing tank;transporting the thin strip of rolled, dried, pasteurised and rinsed minced meat to an output conveyor.2. The process according to claim 1 , wherein it comprises claim 1 , after the step of evening out the thickness and spreading the minced meat placed between the two sheets of controlled permeability film claim 1 , crushing the edges of the meat strip in order to completely isolate the meat from the dehydration and pasteurisation solutions and adjusting the excessive thickness of the meat caused by the crushing.3. The process according to claim 2 , wherein it comprises claim 2 , after the steps of crushing and adjusting the excessive thickness claim 2 , folding the crushed borders over the meat strip.4. The process according to claim 1 , wherein it comprises claim 1 , after the step of transporting the thin strip of meat to the output conveyor claim 1 , applying a dividing plastic film on the said meat strip and rolling it on itself.5. The process according to claim 1 , wherein it comprises claim 1 , after the step of transporting the thin strip of ...

DEVICE FOR STORING, MARINATING, TRANSPORTING AND SERVING FOOD INCLUDING WARMING COVER AND CUTTING BOARD AND METHOD THEREFOR

An apparatus for marinating a food in a marinade, storing the food during marination, keeping the food warm after cooking, and supporting the food for cutting is provided, the apparatus including a vacuum-sealable marination chamber; a warming chamber; and a cutting board. 1. A method of marinating a food comprising of steps of:a) providing a chamber sized and shaped for receiving the food to be marinated;b) placing the food in the chamber;c) placing a lid over the chamber in sealing relationship therewith;d) providing a vacuum port communicating between an interior and an exterior of the chamber;e) sealably joining a vacuum pump to the vacuum port;f) using the vacuum pump to create a vacuum within the chamber;g) maintaining the vacuum in the chamber until the food is marinated; andh) thereafter releasing the vacuum from the chamber and removing the marinated food from the chamber.2. The method according to including the step of:a) providing a one way valve at the vacuum port to allow the vacuum to be drawn in the chamber after which removing the vacuum pump and maintaining the vacuum by the valve until the food is marinated.3. The method according to including the step of:a) providing the valve with a manual release thereby allowing a user to manually release the vacuum from the chamber through the vacuum port when the food is finished marinating.4. The method according to including the steps of:a) providing a surface on the lid;b) removing the marinated food from the chamber after marination and placing the marinated food on the lid; and thereafterc) further processing the marinated food on the lid. This application is a continuation of U.S. application Ser. No. 13/867,221, filed Apr. 22, 2013, which is incorporated by reference herein.An apparatus for vacuum marinating food such as meat and vegetables, keeping the food warm after cooking, and cutting the cooked food, and which eliminates the need for a separate platter upon which to place the cooked food, and ...

Device and method of preparing composite ice glaze

Disclosed is a device and method for preparing composite ice glaze, relating to the field of freshness of aquatic products. The device includes a frame portion, a mother liquid preparation portion, an ice glaze preparation portion, an ice glaze post-processing portion and a controller system; the frame portion includes a shell, a base, and a thermal insulation baffles; the mother liquid preparation portion includes a main water inlet pipe, a water storage tank, mother liquid tanks; the ice glaze preparation portion includes a homogenizing tank, a homogenizing tank inlet pipe, a waste cylinder inlet pipe; the ice glaze post-processing portion includes a reception cylinder, and a waste cylinder. The device provided by the invention is simple to use, and the prepared concentration is accurate and effective, so that the compounding process can be simplified and the compounding efficiency is effectively improved. 1. A device for preparing composite ice glaze , whereinthe device comprises a frame portion, a mother liquid preparation portion, an ice glaze preparation portion, an ice glaze post-processing portion and a controller system;{'b': 1', '2', '1', '3, 'claim-text': [{'b': 4', '5', '6', '7', '8', '9', '10', '6, 'the mother liquid preparation portion comprises a main water inlet pipe (), a water storage tank water inlet electromagnetic valve (), a water storage tank (), a first mother liquid tank (), a second mother liquid tank (), a third mother liquid tank (), and a fourth mother liquid tank (), each of the mother liquid tanks configured with a blending mechanism and a mother liquid tank inlet pipe connected to the water storage tank ();'}, {'b': 20', '32', '27', '28', '29, 'the ice glaze preparation portion comprises a homogenizing tank () configured with a homogenizing tank blender (), a homogenizing tank inlet pipe () for providing a fluid in the mother liquid tank to the homogenizing tank, a homogenizing tank inlet electromagnetic valve (), a waste cylinder ...

ENCLOSED VACUUM TUMBLING DEVICE

A vacuum tumbling system for marinating meat including a vacuum sensor; an airtight driver; an outer vacuum chamber configured to monitor and pull a vacuum; and an inner vacuum tumbling chamber configured to enclose a marinade mixture, liquid, and the meat, configured to be disposed inside the outer vacuum chamber, and configured to pull the vacuum from the outer vacuum chamber through a small hole which is recessed on a bottom surface of the inner vacuum tumbling chamber. The outer vacuum chamber monitors the vacuum through the vacuum sensor, pulls the vacuum through the airtight driver, and tumbles the inner vacuum tumbling chamber in response to the airtight driver being driven. 1. A method for marinating a material in a vacuum tumbling system comprising an airtight driver , the method comprising:monitoring a vacuum in an outer vacuum chamber;tumbling an inner vacuum tumbling chamber, which is configured to enclose a marinade mixture, liquid, and the material and configured to be disposed inside the outer vacuum chamber, the outer vacuum chamber comprising an opening through which the airtight driver communicates with the inner vacuum tumbling chamber;maintaining a predetermined vacuum level of the outer vacuum chamber based on a value of the monitored vacuum, wherein the inner vacuum tumbling chamber is further configured to pull the vacuum from the outer vacuum chamber through a hole which is recessed on a bottom surface of the inner vacuum tumbling chamber; andpulling the vacuum from the outer vacuum chamber through the hole of the inner vacuum tumbling chamber and through the opening of the outer vacuum chamber.212. The method of claim , wherein the inner vacuum tumbling chamber is tumbled by the airtight driver.313. The method of claim , wherein the airtight driver comprises:a vacuum pump configured to be powered on or off based on the monitored vacuum;a vacuum motor configured to drive the vacuum pump for pulling the vacuum;a tumble motor configured to ...

METHOD AND APPARATUS TO BRINE TURKEY

Brining apparatus includes a refrigerator, a sink, and a hollow housing to receive brining fluid and a turkey. The housing has an open mouth at the top. The apparatus also includes a cover which sealingly removably engages the mouth of the housing. The housing includes a valve to drain brining liquid from the housing. The housing and cover are shaped and dimensioned, when assembled, to fit in the refrigerator for cooling, and to fit in the sink to drain brining liquid from the housing. 1. A food briner comprising:a hollow container having a top, a flat closed bottom, and four sides which form an interior, said four sides including opposing left and right sides and opposing front and back sides to form a substantially quadrilateral shape, said container's top including a circular first female threaded opening;a hollow extension member including four walls including opposing left and right walls and opposing front and back walls which form a substantially quadrilateral shape which is substantially the same as said container's quadrilateral shape, said extension member further including a male threaded bottom and a top having circular second female threaded opening, said male threaded bottom having male threads sized and aligned to threadably mate to said container's first female threaded opening in a manner that said engagement of said extension member's male threaded bottom to said container's first female threaded opening forms a liquid tight seal and causes said hollow extension member's four walls to align and form contiguous faces with said container's four sides, said second female threaded opening having the same size and shape as said first female threaded opening; anda round top having a male threaded edge, said male threaded edge having male threads sized to mate and form a liquid tight seal with first female threaded opening or said second female threaded opening.2. The food briner of further comprising:a recess formed into one of said container's four ...

ANTIMICROBIAL APPLICATION SYSTEM WITH RECYCLE AND CAPTURE

A capture unit for use with an antimicrobial application unit may include an upstream filter and a downstream filter. The upstream filter may be positioned to receive effluent from the application unit and to filter solid components from the effluent. The resultant upstream effluent filtrate may then be passed downstream to the downstream filter. The downstream filter may be used to filter an antimicrobial component from the upstream effluent filtrate and the resultant downstream effluent filtrate may be suitable for disposal as wastewater discharge. The antimicrobial is preferably a quaternary ammonium compound, is more preferably an alkylpyridinium chloride, and is most preferably cetylpyridinium chloride. 1. An antimicrobial application system , comprising: [ a filter portion defining a plurality of holes along the inwardly facing surface that extend through the annular wall to filter a solid component from the collected antimicrobial composition when the collected antimicrobial composition is received thereon, and', 'a band portion having a continuous surface that extends about the bore along the inwardly facing surface to receive the collected antimicrobial composition onto the continuous surface before the collected antimicrobial composition is received along the filter portion, and wherein the collected antimicrobial composition is directed onto the continuous surface of the band at an angle between less than parallel and perpendicular to the inwardly facing surface;, 'the antimicrobial application unit applies an antimicrobial composition comprising an antimicrobial component to work pieces, a first portion of the antimicrobial composition adheres to the work pieces and a second portion of the antimicrobial composition that does not adhere to the work pieces is collected and directed to a first filter, the first filter comprises a screen filter having a rotatable body comprising an annular wall having an inwardly facing surface defining a bore to receive the ...

PICKLING LIQUID INJECTOR

It is an object of the invention to improve the rotary-type pickling liquid injector so as to inject the pickling liquid into the meat ingredient correctly. A pickling liquid spout roller is combined with an opposed roller A convey mechanism conveys a meat ingredient between the spout and opposed rollers and The meat ingredient is nipped between the spout and opposed rollers and the rotary body is rotated around the fixed body and the opposed roller is rotated around an axis thereof. The pickling liquid is injected into the meat ingredient. 1. A pickling liquid injector , comprising:a pickling liquid spout roller including cylindrical rotary and fixed bodies, the rotary body being fitted with an outer surface of the fixed body, a lot of small holes being formed in an outer surface of the rotary body, a slot being formed in the outer surface of the fixed body, a passage being formed in the fixed body, the small holes extending in a radial direction of the rotary body and passing through the rotary body, the slot extending in a length direction of the fixed body, the passage being communicated with the slot, at least one pump being connected with the passage, and a pickling liquid being pressured by the pump so as to be fed into both the passage and slot, and spouted from the small holes;an opposed roller parallel and opposite to the spout roller at a position where the slot is disposed; anda convey mechanism that conveys a meat ingredient between the spout and opposed rollers, whereinthe meat ingredient is nipped between the spout and opposed rollers, the rotary body is rotated around the fixed body, the opposed roller is rotated around an axis thereof, and the pickling liquid is injected into the meat ingredient.2. The injector according to claim 1 , wherein the convey mechanism includes an incline chute claim 1 , an opening groove is formed in the chute claim 1 , the opposed roller is opposite to the spout roller at a position where the opening groove is disposed ...

Injecting machine for injecting brine into meat pieces

A machine for injecting brine into meat pieces includes a conveyor having a support surface for conveying meat pieces in a forward step by step movement, each step having a predetermined length, first and second injection heads consecutively arranged over the conveyor relative to the forward direction, each injection head having an array of injection needles covering a whole width of the conveyor support surface. A length of the conveyor support surface corresponds to the predetermined length of the steps of the conveyor step by step movement, head driving device for alternately reciprocating the injection heads between an upper position, enabling the meat pieces to pass under the injection heads, and a lower position, where the injection needles are stuck into the meat pieces located under the injection heads, and brine supplying device supplying brine to the injection needles at least when the injection heads are at their lower position.

COMPOSITIONS OF ELECTROCHEMICALLY REDUCED PLANT-BASED EXTRACTS FOR CURING MEAT AND RELATED METHODS

The present invention relates to electrochemically reduced nitrites from plant sources, such as vegetable extracts, where the plant-based extract contains nitrite in an amount sufficient to cure meat equally as effective to synthetic compounds when the dosage of nitrite was the same. 1. A composition for curing meat that contains a natural nitrite in an amount sufficient to cure meat , wherein the nitrite is electrochemically-reduced from a plant source.2. The composition of wherein the plant source is a vegetable or leafy plant that contains nitrate.3. The composition of claim 2 , wherein the vegetable or leafy plant is selected from the group consisting of arugula claim 2 , cabbage claim 2 , brussels sprouts claim 2 , celery claim 2 , romaine lettuce claim 2 , iceberg lettuce claim 2 , kale claim 2 , and swiss chard.4. The composition of claim 1 , wherein meat refers to land animals claim 1 , poultry claim 1 , or any species that contain myoglobin to produce cured meat pigment.5. The composition of claim 1 , wherein the naturally-derived nitrite composition is capable of achieving the same or improved results when compared to the results of an equivalent dosage of a synthetic nitrite.6. The composition of claim 1 , wherein the composition is liquid or dry.7. A method of curing meat comprising the step of applying an effective amount of a naturally-derived nitrite composition to the meat claim 1 , wherein the nitrite composition is electrochemically-reduced from a vegetable source.8. The method of wherein the plant source is a vegetable or leafy plant that contains nitrate.9. The method of claim 8 , wherein the vegetable or leafy plant is selected from the group consisting of arugula claim 8 , cabbage claim 8 , brussels sprouts claim 8 , celery claim 8 , romaine lettuce claim 8 , iceberg lettuce claim 8 , kale and swiss chard.10. The method of claim 7 , wherein meat refers to land animals and poultry claim 7 , or any species that contain myoglobin to produce cured ...

PROCEDURE FOR FOOD STRUCTURE IMPROVEMENT PRIOR TO COOKING AND RELATED EQUIPMENT

The method and device, according to theoretical and experimental guidelines and related equipment, substantially modify, regarding the prior art treatment of food, especially of animal origin, the maturation and cooking phases, thus integrating most of the benefits of both processes. The method and device improve the characteristics of chewability, digestibility, presence of nutrients and hydration of the food. Moreover, the method and device ensure the absence of toxic substances due to cooking processes and improves the contribution of food marination and aromatic substances. 11218106813) Procedure for the Maturation of food before cooking based on the controlled and parameterised administration of kinetic energy and thermal energy under vacuum of the cellular tissue forming the food by means of one or more transducers that emit ultrasound waves [ ()] acting in a liquid [ () contained in a tank [) () placed in a vacuum state [ ()] , put in motion by a circulation pump [ () characterised by the following:{'figref': [{'@idref': 'DRAWINGS', 'FIG. 1'}, {'@idref': 'DRAWINGS', 'FIG. 2'}, {'@idref': 'DRAWINGS', 'FIG. 2'}], 'b': 18', '23', '22, 'The liquid [ ()] immerses the food to be treated [] (), which is inserted into a suitable plastic container impermeable to liquid [ ()] but permeable to ultrasound waves.'}{'figref': [{'@idref': 'DRAWINGS', 'FIG. 8'}, {'@idref': 'DRAWINGS', 'FIG. 8'}, {'@idref': 'DRAWINGS', 'FIG. 8'}], 'b': 80', '82', '81, 'The ultrasound transducers [ ()] are coupled to a convex lens [ () positioned in the area of emission of the ultrasound transducer [ ().'}21018) Maturation procedure according to in which the levels of Intensity claim 1 , Modulation claim 1 , range of Frequencies and the Duty Cycle of the energy supplied to the food through the ultrasounds are parameterised [] in order to keep constant the temperature of the liquid in the tank [ ()] and stabilise the presence of gas dissolved in the liquid [ ()].3646265636768) Procedure for ...

SYSTEMS AND METHODS FOR HIGH PH TREATMENT OF FOODSTUFFS AND OTHER SUBSTRATE

The present disclosure provides systems and methods for treatment of substrates—such as foodstuffs—with a high pH composition and an oxidizer. These systems and methods give rise to enhanced disinfection performance. 1. A treatment method , comprising: (a) contacting a foodstuff substrate at an application region with a basic fluid having a pH of at least about 9 and with an oxidizer, or', '(b) contacting a foodstuff substrate at an application region with a composition that comprises an oxidizer, the composition having a pH of at least about 9., 'in a treatment process,'}2. The method of claim 1 , further comprising mixing the basic fluid and the oxidizer at a location upstream of the application region in the treatment process.3. The method of claim 1 , wherein the basic fluid has a pH in the range of from about 10 to about 13.4. The method of claim 1 , wherein the composition has a pH in the range of from about 10 to about 13.5. The treatment method of claim 1 , wherein the oxidizer is present at the application region at a concentration of from about 2 to about 2000 ppm.6. The treatment method of claim 5 , wherein the oxidizer is present at the application region at a concentration of from about 2 to about 1500 ppm.7. The treatment method of claim 1 , wherein the oxidizer is present in the composition at a concentration of from about 2 to about 2000 ppm.8. The treatment method of claim 7 , wherein the oxidizer is present in the composition at a concentration of from about 3 to about 1500 ppm.9. The treatment method of any one of - claim 7 , wherein the composition that comprises the oxidizer has a contact angle of below about 58 degrees claim 7 , wherein the basic fluid has a contact angle of below about 58 degrees claim 7 , wherein the basic fluid and oxidizer have a contact angle of below about 58 degrees claim 7 , or any combination thereof.10. The treatment method of any one of - claim 7 , wherein the composition has a surface tension of less than about 75 N ...

PICKLING MACHINE WITH DETECTION DEVICE

The invention relates to a pickling machine having a detection device for detecting a blocked, damaged and/or broken needle. 1. A pickling machine for injecting liquid into a pickled product , comprising:{'b': '6', 'a needle bar ();'}{'b': '3', 'a plurality of injection needles () arranged on the needle bar; and'}{'b': 7', '1', '1, 'a detection device () for detecting a blocked, damaged and/or broken needle among the plurality of injection needles, said detection device having at least one sensor () whose measured values are obtained from movement of at least one of the plurality of needles relative to the sensor ().'}231. The pickling machine according to claim 1 , wherein each needle of the plurality of injection needles () is associated with one sensor () per needle.3123. The pickling machine according to claim 1 , wherein the at least one sensor () is arranged on or in a hold-down plate () of the pickling machine that serves to hold down the pickled product when the needles () are being pulled out.4212. The pickling machine according to claim 3 , wherein the hold-down plate () is divided into two parts claim 3 , and the sensor () is arranged between the two parts of the hold-down plate ().5133. The pickling machine according to claim 1 , wherein the sensor () is an inductive sensor claim 1 , wherein a change in induction field of the inductive sensor is correlated with a blocked claim 1 , damaged and/or broken needle () in respect of the needle with which the sensor is associated among the plurality of injection needles ().61515. The pickling machine according to claim 2 , wherein the sensors () are divided into groups () claim 2 , thus forming a test matrix claim 2 , and wherein sensors of each group are series-connected claim 2 , and wherein the series-connected sensors () of adjacent groups () are positioned at a prescribed distance from each other.73153. The pickling machine according to claim 6 , wherein adjacent needles () of the plurality of injection ...

Apparatus for salting, marinating or adding additives to meat, fish or similar products and a method for using them

Apparat til sa marinering eller tilsætning af additiver til kød, fisk eller lignende, omfattende en tank, der indeholder en opløsning af behandlingsmedium til indføring i fødevareprodukter, hvilken tank har en indløbsåbning og en udløbsåbning, hvorigennem stykker af kød eller fisk tilgår eller forlader tanken, og en transportindretning placeret i tanken og egnet til kontinuerligt at bringe indesluttede portioner af kød eller fisk ind i tanken gennem indlobet og ud gennem udløbet, hvorved disse portioner føres af transportmidlet i neddykket tilstand i en første retning og derefter i en anden, modsat retning deraf, hvilket giver en effektiv bevægelsesstrækning på næsten to gange længden af transportindretningen. Apparatus for marinating or adding additives to meat, fish or the like, comprising a tank containing a solution of treatment medium for introduction into food products, said tank having an inlet opening and an outlet opening through which pieces of meat or fish enter or leave the tank, and a transport device located in the tank and suitable for continuously bringing entrapped portions of meat or fish into the tank through the inlet and out of the outlet, thereby passing these portions of the means of transport in the submerged state in a first direction and then in a second, opposite direction thereof. , which provides an effective stretch of motion nearly twice the length of the conveyor.

System and method for preparing meat products

A method and system for preparing meat products is provided. In various embodiments, methods and systems for preparing and producing jerky are provided. Embodiments of the present disclosure comprise structure for efficiently distributing, moving, marinating and preparing meat products including jerky. Enhanced efficiencies and improved safety measures are provided.

Meat processor

A meat processor having a drum which rotates about an axis perpendicular to its longitudinal axis and shakes while keeping the meat being processed in the drum refrigerated and under a vacuum.

Food processor

Apparatus for kneading food pieces includes a rotatable drum mounted on an inclined axis. There are spiral flights along the side wall of the drum. Charging and discharging the drum is effected through an open end and the drum includes a door for airtight sealing of the drum. A vacuum can be drawn inside the drum for different types of food processing. The processor can be used for blending constituents for food products. The kneading action can be applied to massaging or tumbling meat chunks, and treatment liquids can be added to the drum and/or the food pieces for processing.

Process for marinating and/or tenderizing of meat

An assembly marinates and tenderizes meat in an evacuable drum (13) holding a cylindrical basket (22, 23), from which it is separated by a gap. The sieve may also incorporate a number of projecting pummel-needles.

Method of and apparatus for the treatment of meat

An inline macerating method and apparatus for treating pieces of meat with a liquid wherein the pieces of meat are first injected with the liquid and then drawn by suction through a duct in which the piece of meat is incised by cutting edges extending into the path of the pieces of meat as they traverse the duct. The pieces of meat then pass into a paddle massager or tumbler in which the liquid is massaged into the tissue.

Method and continuous-flow vacuum tumbler for the treatment of foods

The vacuum tumbler has an evacuatable drum (3) which is mounted for rotation around its longitudinal axis (11) and is provided on one end side with a loading opening and on the other end side with a removal opening (12). In order to obtain continuous operation, a vacuum sluice (19, 19') is arranged both at the loading opening (12) and at the removal opening (12') and that in each case a vacuum packing (17), which is effective when the drum (3) is rotating, is present between the two openings (12, 12') and the corresponding vacuum sluice (19, 19').

Treatment fluid application apparatus for foodstuffs and methods related thereto

Apparatus and methods for applying treatment fluids, such as disinfectants, flavoring agents, and tenderizing agents, to foodstuff surfaces to, for example, reduce populations of microorganisms or fungi, alter taste, or alter texture. In representative embodiments, the apparatus includes a housing, a fluid delivery system, and a shaft with a protruding surface, the latter adapted to rotatably convey, while agitating and tumbling, the foodstuffs from an inlet to an outlet of the housing, as the fluid delivery system applies a treatment fluid to the foodstuffs. In more specific embodiments, the protruding surface may be paddles, or paddles interconnected by a solid web and having angled distal surfaces, or a spiral blade with radial protrusions, or such a spiral blade along a first longitudinal portion of the shaft and paddles along a second longitudinal portion of the shaft.

Method of and apparatus for processing PSE meat

Pale, soft and exudative parts of bodies of meat are rendered substantially indistinguishable from other parts of the meat bodies by massaging a brine or marinade into the meat utilizing a paddle massager in which the lifting sides of the paddle are provided with formations, e.g bars, which promote the lifting action. The opposite sides of the paddles may remain smooth.

Treatment fluid application apparatus for foodstuffs and methods related thereto

Apparatus and methods for applying treatment fluids, such as disinfectants, flavoring agents, and tenderizing agents, to foodstuff surfaces to, for example, reduce populations of microorganisms or fungi, alter taste, or alter texture. In representative embodiments, the apparatus includes a housing, a fluid delivery system, and a shaft with a protruding surface, the latter adapted to rotatably convey, while agitating and tumbling, the foodstuffs from an inlet to an outlet of the housing, as the fluid delivery system applies a treatment fluid to the foodstuffs. In more specific embodiments, the protruding surface may be paddles, or paddles interconnected by a solid web and having angled distal surfaces, or a spiral blade with radial protrusions, or such a spiral blade along a first longitudinal portion of the shaft and paddles along a second longitudinal portion of the shaft.

Способ соединения и отсоединения тары для горячей пропитки и вакуумирования размещённых в ней продуктов и устройство для автоматического поддержания заданной температуры нагрева нагревательной среды

Группа изобретений относится к пищевой промышленности, в частности к проведению вакуумной пропитки пищевых продуктов с одновременной их варкой, которая совмещена со складным многооборотным контейнером, служащим для упаковки пищевых продуктов с последующей их реализацией или хранением. В процессе способа горячей вакуумной пропитки пищевых продуктов, размещенных в таре, соединение крышек тары с пропиточным трубопроводом происходит с помощью трубопроводной гайки, имеющей внешнюю правоходовую резьбу, контактируемую с внутренней резьбой ограничителя хода. После закрутки гайки происходит вращение ограничителя хода, имеющего внешнюю левоходовую резьбу, контактируемую с втулкой, которая герметично связана с крышкой. В результате этого происходит осевое совмещение отверстий, соосно расположенных на ограничителе хода и втулке, через которые циркулирует пропиточный состав. Освобождение заполненной отработанными пищевыми продуктами тары происходит в обратном порядке. Устройство для автоматического поддержания заданной температуры нагрева пропиточного состава для использования его в способе имеет емкость для пропиточного состава и нагреватель. К емкости примыкает цилиндр, имеющий подпружиненный поршень с соосно закрепленным штоком, на котором находится переменный резистор. Контакты резистора электрически связаны с регулятором напряжения, нагрузкой которого является нагреватель. На поршне и цилиндре со стороны нагревательной среды имеются радиально расположенные отверстия, которые при перемещении поршня могут совмещаться или перекрываться для сброса давления и температуры пропиточного состава. Жесткий резисторный регулировочный контакт, проходя через зазоры поршня и цилиндра, имеет двухстороннее контактирование с гайкой, которая взаимодействует с внешней поверхностью цилиндра. Использование группы изобретений позволит повысить качество обработки пищевых продуктов, размещенных в таре. 2 н. и 1 з.п. ф-лы, 3 ил. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 711 015 C2 (51) МПК A23B 4/26 ...

Apparatus for dry-aging meat

본 발명은 육류의 건조숙성장치에 관한 것으로서, 육류를 저장하여 숙성시키는 숙성부와, 이 숙성부 내에 냉기를 공급하는 냉기공급부와, 숙성부 내에 가습하는 가습부와, 숙성부 내에 제습하거나 온도를 상승시키는 제습부를 포함하는 것을 특징으로 한다. 따라서, 본 발명은 가습부의 가열 소독에 의해 가습시 급수의 오염을 방지함으로써, 가습시 급수의 2차 오염에 의한 육류의 폐사율을 감소시키고, 위생상 안전한 건조숙성육을 제조할 수 있는 효과를 제공한다. The present invention relates to a dry ripening apparatus for meat, comprising: a ripening unit for storing and aging meat, a cold air supply unit for supplying cold air in the ripening unit, a humidifying unit for humidifying the aging unit, and a dehumidifying or drying temperature in the ripening unit. It is characterized by including a dehumidifying unit for raising. Therefore, the present invention prevents contamination of the water supply during humidification by heat disinfection of the humidification unit, thereby reducing the mortality of meat due to secondary pollution of the water supply during humidification, and provides an effect that can be produced hygienically safe dry mature meat do.

Способ соединения и отсоединения тары для горячей пропитки и вакуумирования размещённых в ней продуктов и устройство для автоматического поддержания заданной температуры нагрева нагревательной среды

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2019 107 754 A (51) МПК A23B 4/26 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2019107754, 19.03.2019 (71) Заявитель(и): Багич Геннадий Леонидович (RU) Приоритет(ы): (22) Дата подачи заявки: 19.03.2019 (43) Дата публикации заявки: 29.05.2019 Бюл. № 16 (72) Автор(ы): Багич Геннадий Леонидович (RU) R U Адрес для переписки: 141981, Московская обл., г. Дубна, ул. Энтузиастов, 3, кв. 114, Багичу Г.Л. Стр.: 1 A 2 0 1 9 1 0 7 7 5 4 R U A (57) Формула изобретения 1. Способ соединения и отсоединения тары для горячей пропитки и вакуумирования размещенных в ней продуктов, где соединение крышек тары с трубопроводом происходит с помощью трубопроводной гайки, имеющей внешнюю правоходовую резьбу, контактируемую с внутренней резьбой ограничителя хода, после закрутки которой происходит вращение ограничителя хода, имеющего внешнюю левоходовую резьбу, контактируемую с втулкой, которая герметично связана с крышкой, в результате чего происходит осевое совмещение отверстий соосно расположенных на ограничителе хода и втулке, через которые циркулирует пропиточный состав, освобождение заполненной отвакуумированными пищевыми продуктами тары происходит в обратном порядке, т.е. при вращении по часовой стрелке ограничителя хода происходит перекрытие отверстий и откручивание трубопроводной гайки. 2. Способ по п. 1, отличающийся тем, что на крышке установлен клапан, служащий для вакуумирования с помощью ручного сильфонного насоса, заложенных в многооборотную тару продуктов в домашней обстановке. 3. Устройство для автоматического поддержания заданной температуры нагрева нагревательной среды содержит примыкающий к нагревательному объему цилиндр, механически связанный с корпусом нагревательного объема с расположенным внутри подпружиненным поршнем с соосно закрепленным штоком, на котором находится переменный резистор, контакты которого электрически связаны с регулятором напряжения, нагрузкой которого ...

FILTER DEVICE FOR LIQUID SUBSTANCES SUITABLE FOR USE IN MEAT INJECTION MACHINES

Method of processed food products treatment

FIELD: food products. SUBSTANCE: method involves contacting of processed food products with water solution containing effective amount of component of alkali metal silicate and alkali metal hydroxide. Method implying contacting of a product actually containing no ethanol with water solution containing effective amounts of component of alkali metal silicate, alkali metal carbonate and alkali metal hydroxide or component of alkali metal silicate and alkali metal hydroxide is proposed as well. Additionally method of treating cheese with water solution containing effective amount of component of alkali metal silicate and alkali metal hydroxide is proposed. EFFECT: reducing product contamination with bacteria or inhibiting their growth on a product. 35 cl, 2 tbl, 2 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 342 891 (13) C2 (51) ÌÏÊ A23L 3/34 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005123330/13, 18.12.2003 (72) Àâòîð(û): ÁÅÍÄÅÐ Ôðåäåðèê Ã. (US), ÓÝÁÅÐ Äæîðæ (US) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 18.12.2003 (73) Ïàòåíòîîáëàäàòåëü(è): ÄÀÍÈÑÊÎ À/Ñ (DK) R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 23.12.2002 US 60/436,132 (43) Äàòà ïóáëèêàöèè çà âêè: 10.03.2006 (45) Îïóáëèêîâàíî: 10.01.2009 Áþë. ¹ 1 2 3 4 2 8 9 1 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: US 5891499 À, 06.04.1999. US 6447810 B1, 10.09.2002. RU 2061499 C1, 10.06.1996. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 25.07.2005 2 3 4 2 8 9 1 R U (87) Ïóáëèêàöè PCT: WO 2004/057984 (15.07.2004) C 2 C 2 (86) Çà âêà PCT: US 03/40371 (18.12.2003) Àäðåñ äë ïåðåïèñêè: 101000, Ìîñêâà, Ì.Çëàòîóñòèíñêèé ïåð., 10, êâ.15, "ÅÂÐÎÌÀÐÊÏÀÒ", ïàò.ïîâ. È.À.Âåñåëèöêîé, ðåã. ¹ 11 (54) ÑÏÎÑÎÁ ÎÁÐÀÁÎÒÊÈ ÏÎÄÂÅÐÃØÈÕÑß ÒÅÕÍÎËÎÃÈ×ÅÑÊÎÉ ÏÅÐÅÐÀÁÎÒÊÅ ÏÈÙÅÂÛÕ ÏÐÎÄÓÊÒΠ(57) Ðåôåðàò: Ñïîñîá âêëþ÷àåò êîíòàêòèðîâàíèå ïîäâåðãøèõñ òåõíîëîãè÷åñêîé ïåðåðàáîòêå ïèùåâûõ ïðîäóêòîâ ñ âîäíûì ðàñòâîðîì, ñîäåðæàùèì ýôôåêòèâíîå ...

METHOD AND DEVICE FOR INJECTING FLUIDS IN MEAT PRODUCTS

Manufacturing method for oyster packing

본 발명은 자숙굴에 묻어 있는 이물질을 제거한 다음 그를 캔에 죽염 수용액과 함께 주입하여 밀봉한 후 살균처리 하는 간단한 공정으로 굴의 맛과 향 및 신선도를 그대로 유지할 수 있음은 물론, 장기간 보관할 수 있도록 한 굴 통조림 제조방법을 제공함에 그 목적이 있는 것으로, 그러한 목적을 달성하기 위하여 채취된 굴을 100∼110℃로 자숙하여 껍질과 자숙굴을 분리하고 그 분리된 자숙굴에 에어를 분사하여 자숙굴의 표피에 묻어 있는 이물질 떨어내고, 그를 다시 수작업에 의해 잔존하는 이물질을 최종 제거하는 공정; 상기 이물질이 제거된 자숙굴 50∼70중량%와, 죽염 2∼5중량%, 물 95∼98중량%를 솥에 투입하여 끊인 물 30∼50중량%를 캔에 공급하여 밀봉하는 공정; 상기 밀봉된 캔을 바스켓에 담아 고온의 스팀으로 1차 살균처리하고 그를 다시 냉각수를 이용하여 2차 살균처리하는 공정으로 이루어진다. The present invention is a simple process of removing the foreign matter in the porcelain oyster and then injecting it with a bamboo salt solution in the can seal and then sterilization to maintain the taste, aroma and freshness of the oyster, as well as a long-term storage Its purpose is to provide a canning method. To achieve such a purpose, the collected oysters are ripened at 100 to 110 ° C to separate the shells and the matured oysters, and the air is blown to the separated matured oysters to the skin of the matured oysters. A step of dropping off foreign matters and finally removing the remaining foreign matters by manual labor; 50 to 70% by weight of the self-removed oysters from which the foreign matter is removed, 2 to 5% by weight of bamboo salt, and 95 to 98% by weight of water are added to a pot and sealed by supplying 30 to 50% by weight of separated water to a can; The sealed cans are put into a basket and subjected to a first sterilization process using high temperature steam, and the second can be sterilized again using cooling water.

A manufacturing process of Escargots in soy souce

본 발명은 식용달팽이를 견고한 내면도장 금속재의 통조림 캔을 사용하여 고온고압 살균처리 하여 가공하므로써 영양과 색체를 보존하면서 장기간 보관이 가능하여 제조원가를 절감시키고 생산성이 향상되도록 그 구조가 개선된 달팽이 통조림 제조방법에 대하여 개시한다. The present invention can be processed for snail canned snail can improve the structure to reduce the production cost and improve productivity by preserving nutrition and color by long-term sterilization process using a canned can of solid inner coating metal material A method is disclosed. 이는 달팽이 껍질로부터 불가식(不可食) 부위를 제거하고 달팽이 육(肉)을 선별채취(選別採取)하는 채취공정(採取工程)과, 달팽이 특유의 흑변(黑變) 및 토양취(土壤臭)와 쓴맛을 제거하는 침지공정(浸漬工程), 정선된 달팽이 육을 캔에 넣는 살재임공정, 조미액(調味液)을 주입한 뒤 캔을 밀봉(密封)시키는 밀봉공정(密封工程), 밀봉된 통조림을 섭씨 약 113도 이상에서 70분 이상 살균(殺菌) 처리한 다음 섭씨 약 37도 이하로 급속냉각(急速冷却) 시키는 살균공정으로 이루어진다. It is a harvesting process that removes inedible parts from the snail's shell and sorts the snail meat, and black stools and soil odors unique to the snail. Dipping process to remove the bitterness and bitter taste, scavenging process to put the selected snail meat into the can, sealing process to seal the can after injecting seasoning liquid, sealed canned food It is a sterilization process that sterilizes for more than 70 minutes at about 113 degrees Celsius or more and then rapidly cools to about 37 degrees Celsius or less. 이러한 제조방법으로 제조된 달팽이 통조림은 달팽이에 함유되어 있는 영양소와 독특한 맛을 유지하면서 장기간 유통이 가능하다. Canned snails prepared by this method can be distributed for a long time while maintaining the unique nutrients and flavors contained in the snail.

Lipase Inhibition and Fishy Inhibition Method of Fish by Hyperhydrostatic Treatment

본 발명은 어패류의 초정수압 처리에 의한 리페이즈 억제 방법에 관한 것으로서, 2000 내지 4000 bar의 압력으로 고등어 펠렛에 초정수압 처리를 하였을 경우, 어패류의 리페이즈가 억제되고, 고분자 지방산의 분해가 억제되어 비린내가 억제되는 것을 VBN, TMA 및 VOCs 생성이 억제되는 것을 통해 확인함으로서, 본 발명의 초정수압 처리에 따른 어패류의 리페이즈 억제 방법이, 어패류 유통 산업에 유용하게 사용할 수 있다는 것을 확인하였다. The present invention relates to a method for inhibiting rephase by superhydrostatic treatment of seafood, and when superhydrostatic treatment is performed on mackerel pellets at a pressure of 2000 to 4000 bar, the rephase of seafood is suppressed, and the decomposition of high molecular weight fatty acids is suppressed. By confirming that the fishy smell is suppressed through the suppression of VBN, TMA and VOCs production, it was confirmed that the method for inhibiting rephase of seafood according to the superhydrostatic treatment of the present invention can be usefully used in the seafood distribution industry.

Frozen tuna thawing brine and frozen tuna aging method using thereof

According to the present invention, provided is frozen tuna thawing salt water which contains 2 to 5 parts by weight of salt, 5 to 10 parts by weight of ion water, and 1 to 3 parts by weight of lemon based on 100 parts by weight of mixed water in which purified water and carbonated water are mixed in a volume ratio of 1 : 1 to 3 : 1. The present invention can remove contaminants and waste products of tuna, and improve texture and taste.

Cutting method for chicken breast and manufacturing process in canned or pouched chicken breast having the same and chicken product using the same

염지 및 자숙 처리된 닭가슴살을 먼저 압연 공정을 수행한 후에 세절 공정을 수행함으로써 손으로 세절한 것과 유사한 효과를 얻을 수 있는 닭가슴살의 세절방법이 개시된다. 본 발명에 따른 닭가슴살의 세절방법은 가공식품의 제조공정에 있어서, 염지와 자숙 공정을 거친 닭가슴살을 일정압력으로 눌러주는 압연단계, 그리고 상기 압연된 닭가슴살을 준비된 세절뭉치에 의해 세절하는 세절단계를 포함한다. 이와 같은 구성에 의하면, 닭가슴살을 세절기기를 이용하여 세절 하더라도 닭가슴살의 세절 중 원료육이 조각나는 현상이나 으깨지는 현상을 방지할 수 있어 닭가슴살을 안전하게 세절할 수 있다. Disclosed is a method of cutting chicken breasts, which can achieve a similar effect to hand-cutting by performing a cutting process after performing a rolling process of the salted and cooked chicken breasts first. The method for cutting chicken breasts according to the present invention includes a rolling step of pressing the chicken breasts which have undergone salting and cooking at a predetermined pressure in a manufacturing process of processed foods, and cutting the rolled chicken breasts by the prepared sliced bundles. Includes a truncation step. According to such a configuration, even when the chicken breast is cut using a cutting machine, it is possible to prevent the crushing or crushing of the raw meat during the cutting of the chicken breast, thereby safely cutting the chicken breast.

Method for producing Salmon Gravlax and Salmon Gravlax by the method

The present invention relates to a method for producing salmon gravlax by using beets and salmon gravlax produced thereby, wherein the method comprises: (a) preparing a salmon as a fillet; (b) spraying a mixture of salt and sugar in a container; (c) sprinkling dill on the sprayed mixture of salt and sugar; (d) sprinkling beet on the sprinkled dill; (e) placing the prepared fillet on the sprinkled beet; (f) coating an alcohol on the placed salmon fillet; (g) sprinkling beet on the alcohol-coated salmon fillet and thereby covering the salmon fillet; (h) sprinkling dill on the beet-covered salmon fillet and thereby covering the salmon fillet; (i) spraying a mixture of salt and sugar on the dill-covered salmon fillet; (j) covering with a sanitary plastic the salmon fillet sprayed with the mixture of salt and sugar and applying pressure thereto; (k) curing the pressed salmon fillet at 0-5C for 20-30 hours; and (l) cleaning the cured salmon fillet. The present invention can improve the color, texture, mouthfeel, and taste of the salmon gravlax and further improve the storability, thereby promoting the consumption of salmon.

Meat processing suspension feeder

Means for injecting fluids into food products

A means for injecting fluid into food products is described. The machine comprises a support having a conveyor mounted thereon for conveying the food product from the rearward thereof toward the forward end thereof. A first fluid manifold is movably mounted on the frame above the conveyor and is movable between upper and lower positions wtih respect to the conveyor. A second fluid manifold is movably mounted on the frame above the conveyor rearwardly of the first fluid manifold. A linkage connects the first and second manifolds to a source of power so that the first and second fluid manifolds are 180° out of phase with each other. Each of the first and second fluid manifolds comprises a plurality of smaller individual fluid manifolds which are individually fluidly connected to the source of injection fluid. Each of the individual fluid manifolds includes a stripper plate assembly which not only strips the food product from the needles but which functions as a fluid control valve so that injection fluid is injected into the food product only after the injection needles have moved a predetermined distance into the food product and halts the flow of fluid to the needles at a predetermined depth as the needles are being withdrawn from the food product. The machine includes means for continuously moving the conveyor and for permitting the fluid manifolds to move with the food product as the injection needles are penetrating the food product.

Apparatus for injecting brine into food products that are fed portionwise and intermittently in a production line

Method for manufacturing dried Pseudosciaena crocea

본 발명은 부세를 건조시켜 가공한 부세 굴비의 제조방법에 관한 것으로서, 염장된 상태로 장시간 건조되어 딱딱해진 부세를 쌀뜨물 또는 밀가루 액으로 채워진 침지조에 충분한 시간동안 침지시킴으로써, 부세의 비린내뿐만 아니라 염기를 감소시켜 기호도를 향상시킬 수 있고, 탄력을 가진 상태로 충분히 물렁물렁해지도록 하여 다음 단계인 부세의 내장 등의 제거 단계를 원활하게 진행할 수 있도록 하며, 부세의 내장 및 대가리 내용물 등이 원활하게 제거됨으로써, 증숙 단계에서 부세의 살에 잡내가 스며드는 것을 최소화시켜 부세의 맛과 기호도를 더욱더 향상시킬 수 있도록 하는 부세 굴비의 제조방법에 관한 것이다. 본 발명인 부세 굴비의 제조방법을 이루는 구성수단은, 냉동 부세를 20℃ 내지 30℃에서 10시간 내지 14시간 동안 해동시키는 해동 단계와, 상기 해동된 부세를 크기별로 선별하는 선별 단계와, 상기 선별된 부세를 물에 2회 내지 5회 반복하여 세척하는 제1 세척 단계와, 상기 세척한 부세에 천일염을 도포하여 2시간 내지 4시간 동안 염장하는 염장 단계와, 상기 염장한 부세를 물에 2회 내지 3회 반복하여 세척하는 제2 세척 단계와, 상기 세척한 부세를 바닷가에서 60일 내지 120일 동안 해풍을 쐬어 자연건조시키는 해풍건조 단계와, 상기 해풍건조 단계에서 건조된 부세를 쌀뜨물 또는 밀가루 액으로 채워진 침지조에 6시간 내지 24시간 동안 담가 침지시키는 침지 단계와, 상기 침지조에서 부세를 건져 낸 후, 부세의 내장, 대가리 내용물, 지느러미 및 껍질을 제거하는 제거 단계, 상기 제거 단계를 거친 부세를 20℃ 내지 30℃에서 2시간 내지 5시간 동안 건조시키는 후건조 단계와, 상기 후건조 단계에서 건조된 부세를 찜기에 투입하여 수증기를 20분 내지 60분 동안 가해 150℃ 내지 180℃에서 부세를 찌는 증숙 가공 단계와, 상기 증숙 가공 단계에서 찐 부세의 표면에 다수의 칼집을 낸 후 가미 소스를 상기 부세의 표면에 도포하는 소스도포 단계와, 상기 가미 소스가 도포된 부세를 냉동시킨 후 진공 포장하는 포장 단계를 포함하여 구성되는 것을 특징으로 한다.

Apparatus for the processing of meat

The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the agitation temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat. The heating or agitation at the elevated temperature can be carried out in one vessel while the subsequent cooling is carried out in at least one second vessel.

Meat injector assembly incorporates convex guide with respect to lifting jack

Assembly to inject brine into meat comprises one or more lifting beams incorporating injector needles, raised or lowered by a winder jack. The beam (5) has a guide which is convex with respect to the lifting jack (18) axis of rotation. An opposite guide unit (25) fitted to the winder (20) interlocks with the guide unit. The guide radius is greater than that of the moving opposite guide unit (25) rail. The guide extends over a radius of about 140-150 deg .

Temperature controlled food processing apparatus and method

An apparatus and method for processing food products (66) including a rotatable container (10) mounted on a frame struc-ture (12, 14 16). There are spiral fins (62, 64) disposed in the interior of the container (10) for imparting movement to the food products (66) at least in part along an axis of rotation of the container when the container is rotated about the axis of rotation. A temperature-controlling fluid is introduced into contact with at least the spiral fins (62, 64) to effect heat transfer between the fin surface area (70, 72) and the food products (66) without direct contact between the food products (66) and the temperature con-trolling fluid, thereby controlling the temperature of the food processing operation.

BRINE INJECTION MACHINE

METHOD AND DEVICE FOR REMOVING THE BITTERY OF THE LIVERS OF ALL FISH

Process for preserving butcher's meat, poultry, etc.

Fluid injecting machine for meat - using brine for seasonings and closely placed needles

Manufacturing method of salted fish using Saposhnikovia divaricata

The present invention relates to a method for manufacturing salted dry fish using Saposhnikovia divaricata and, more specifically, to a method for manufacturing salted dry fish, which not only intensifies nutrient components, but also removes fishy smell of fish by adding Saposhnikovia divaricata, thereby increasing preference. The method for manufacturing salted dry fish using Saposhnikovia divaricata comprises: a washing step of washing fish whose head and internal organs are removed; an immersion solution preparing step of obtaining an immersion solution by mixing 1 to 5 parts by weight of salt and 4 to 10 parts by weight of Saposhnikovia divaricata powder based on 100 parts by weight of a base solution; an immersion step of immersing the fish into the immersion solution for 30 to 40 minutes; a fast cooling step of rapidly cooling the fish immersed in the immersion solution; and a packaging step of vacuum-packaging the rapidly cooled fish.

Automatic device for salting meat

Method and device for thawing food products.

NUTRITIVELY ENRICHED STABILIZED MEAT PRODUCTS AND THEIR PREPARATION METHOD

UN PRODUIT DE VIANDE STABILISE ET ENRICHI NUTRITIVEMENT EST PREPARE PAR INTRODUCTION D'UNE DISPERSION AQUEUSE COLLOIDALE DE PARTICULES DE PROTEINES ANIMALES INSOLUBLES ET D'UN LIANT QUI COAGULE AUX TEMPERATURES DE CUISSON DANS LA STRUCTURE DU TISSU D'UNE MASSE DE VIANDE SOLIDE D'ANIMAL, DE PREFERENCE DE LA MEME ESPECE. LE PROCEDE PEUT ETRE UTILISE POUR VALORISER LES MORCEAUX DE VIANDE DE BASSE QUALITE, POUR AUGMENTER LE RENDEMENT EN PRODUITS DE VIANDE, POUR AUGMENTER LA BASE DE PROTEINES TOTALES DES PRODUITS A BASE DE VIANDE ET POUR REDUIRE LES PERTES PAR CUISSON. A NUTRITIVELY ENRICHED STABILIZED MEAT PRODUCT IS PREPARED BY INTRODUCING A COLLOIDAL AQUEOUS DISPERSION OF INSOLUBLE ANIMAL PROTEIN PARTICLES AND A BINDER THAT COAGS AT COOKING TEMPERATURES IN THE STRUCTURE OF TISSUE OF A SOLID MEAT MEAT MASS , PREFERABLY OF THE SAME SPECIES. THE PROCESS CAN BE USED TO ENHANCE LOW-QUALITY MEAT PIECES, TO INCREASE THE YIELD OF MEAT PRODUCTS, TO INCREASE THE TOTAL PROTEIN BASE OF MEAT PRODUCTS AND TO REDUCE LOSSES BY COOKING.

Device for supplying, emptying and collecting the wash water of a meat churn or mixer

Device for supplying water, draining, and collecting the wash water of a meat mixer, characterised in that it can be used without causing splashes of water or water vapour or soiling in the area surrounding the orifice for filling the machine with meat and emptying the meat from the machine, and including an emptying valve (7) fixed to the rotary tank (6) of the mixer, operated by an actuator (10) fixed to the rotationally immobile framework of the machine (11), characterised in that a mechanical coupling is temporarily made between the valve and the actuator when the tank is halted in a given position, in order to open or close the valve (7).

Apparatus for spraying or injecting liquids

Apparatus for injecting brine into meat products

Treating livers of freshwater fish to remove their bitterness includes placing them in container with clay granules at bottom and supplied with refrigerated, sterile, oxygenated, soft water

Treatment of fish livers includes placing the livers in a container housing refrigerated, sterile, oxygenated, soft water and having clay granules lying on its bottom. The water is aspirated, sterilised and replacement of the water during a period of 1-5 hours. The water may be kept at 1-4 deg C. The water is sterilised by UV radiation. For 100 pts.wt of water there are 4-9 parts of clay and 14-25 parts of fish liver.

DEVICE FOR INJECTING FLUIDS INTO FOODSTUFFS

Dispositif pour injecter des fluides dans des denrées alimentaires (12), comprenant au moins une chambre de fluide (20), à laquelle le fluide peut être amené sous pression, plusieurs aiguilles creuses (26), qui communiquent chacune par l'intermédiaire d'un dispositif formant valve (28) avec la chambre de fluide (22) ou avec l'une des chambres de fluide et qui peuvent être déplacées de façon à s'enfoncer dans les denrées alimentaires, et comprenant un dispositif de commande (32) pour actionner les dispositifs formant valves en fonction du déplacement des aiguilles, caractérisé en ce que les dispositifs formant valves (28) sont disposés sur un couvercle amovible ou relevable (24) de la chambre de fluide correspondante (22). Device for injecting fluids into foodstuffs (12), comprising at least one fluid chamber (20), to which the fluid can be supplied under pressure, several hollow needles (26), which each communicate by means of a valve device (28) with the fluid chamber (22) or with one of the fluid chambers and which can be moved so as to sink into the foodstuffs, and comprising a control device (32) for actuate the valve devices according to the movement of the needles, characterized in that the valve devices (28) are arranged on a removable or liftable cover (24) of the corresponding fluid chamber (22).

De-salting machine for salted and dried fish has container of cold water to receive fish and automatic system to change water periodically

La machine comprend : a) une cuve (2) dimensionnée pour recevoir une charge de poissons à reconditionner dans un volume d'eau réfrigérée,b) des moyens (8, 14) pour remplacer sélectivement au moins une partie de l'eau contenue dans la cuve (2) par de l'eau non salée, et c) des moyens (16) pour commander périodiquement et automatiquement le fonctionnement desdits moyens de remplacement (8, 14), suivant des cycles de fonctionnement prédéterminés en durée et en nombre. Application au dessalage de la morue.

INSTALLATION FOR PROCESSING FOOD PRODUCTS BY A LIQUID

INSTALLATION FOR PROCESSING FOOD PRODUCTS BY A LIQUID

L'invention porte sur une installation de traitement de produits alimentaires (2) par un liquide (3), ladite installation comprenant des moyens (10) de convoyage desdits produits et des moyens (20) d'application dudit liquide sur lesdits produits, lesdits moyens d'application comprenant des moyens (21) d'amenée dudit liquide dans au moins un déversoir (22), ledit déversoir présentant un élément de fond (221) doté d'une pluralité d'orifices (2211) permettant la répartition par aspersion dudit liquide. Selon l'invention, ledit déversoir (22) est susceptible de présenter une position de traitement dans laquelle ledit élément de fond (221) dudit déversoir s'étend selon une pente, et ledit élément de fond est bordé de parois, dont une paroi arrière (222) et deux parois latérales (223, 224). The invention relates to a facility for treating food products (2) with a liquid (3), said installation comprising means (10) for conveying said products and means (20) for applying said liquid to said products, said application means comprising means (21) for feeding said liquid into at least one weir (22), said weir having a bottom member (221) having a plurality of orifices (2211) allowing the distribution by spraying said liquid. According to the invention, said weir (22) is capable of having a treatment position in which said bottom element (221) of said weir extends along a slope, and said bottom element is bordered by walls, including a rear wall (222) and two sidewalls (223, 224).

DEVICE AND METHOD FOR THE THERMAL TREATMENT OF FOOD PRODUCTS

The device comprises a container (11) for receiving food products, a heat treatment bath (12) disposed downstream of the receptacle, a water feeder, and a lock (16) laid downstream of the receptacle. The receptacle has a channel-shaped section. The lock has an open position for allowing the passage of water for the thermal treatment of food products, and a closed position for retaining the food products in water. The heat treatment bath comprises a tub disposed downstream of the lock, and a delay element (20) provided with vanes. The device comprises a container (11) for receiving food products, a heat treatment bath (12) disposed downstream of the receptacle, a water feeder, and a lock (16) laid downstream of the receptacle. The receptacle has a channel-shaped section. The lock has an open position for allowing the passage of water for the thermal treatment of food products, and a closed position for retaining the food products in water. The heat treatment bath comprises a tub disposed downstream of the lock, and a delay element (20) provided with vanes. The lock is synchronized with the delay element in the closed position when the vane is next to the lock and in the opened position when the tub is free of water. The container is flared towards downstream, and includes a part, which is adjacent to the lock, inclined towards downstream with an inclination of 5-25[deg] . The lock includes a gate articulated on a horizontal axis and provided with holes for the water flow, where the door has lateral edges located at a distance from fixed edges independently corresponding to the position of the gate. The delay element provides a driving function, a grouping function and a food product extraction function. The receptacle comprises an upstream portion (14) including an inlet, an outlet, an upper opening for receiving the food products, a bottom and a valve for adjusting the outlet, and a downstream portion including a slope bottom less than or equal to a slope of the ...

Pickling liq. injector for processing meat pieces on conveyor - with uniform distribution of liquor ensured by special worktable

TREATMENT SET FOR FOOD PRODUCTS

The invention relates to a treatment assembly (100) for food products (150), said treatment assembly (100) comprising: a vessel (102) having a bottom (104), an upstream wall (106), said bottom (104) being pierced with a plurality of rows (132) of holes (124) and with a plurality of rows (17) of orifices, - an extraction means (110) positioned at the downstream end and designed for extracting the food products (150) from the vessel (102), a liquid supply system (116) designed to fill the vessel (102) with liquid (112) from the upstream wall (106), the liquid flowing toward the downstream end in a direction of flow (120), a pneumatic system (128) designed to supply air to each of said holes (124), and means (160) for generating jets of liquid comprising an additional liquid supply system (164) designed to supply liquid to each of said orifices and, for each orifice, a deflection means (168) designed to deflect the jet of liquid (162) leaving said orifice in the direction of the flow (120).

Dehydration and impregnation of pieces of food - by gentle mixing by mechanical and hydraulic action, in hot soln. of sugar or salt

La présente invention a pour objet un procédé et un dispositif de déshydratation-imprégnation de produits alimentaires fractionnés en morceaux par immersion dans une solution concentrée de sucre ou de sel, contenue dans un récipient (1) et élevée à une température positive inférieure à 70degré C, caractérisés en ce que: on remplit ledit récipient (1) de solution jusqu'à un niveau que l'on maintient constant; on introduit lesdits morceaux de produits dans ledit récipient; on établit une circulation de ladite solution pour maintenir un degré de concentration constant autour desdits morceaux de produits; on met positivement en circulation à vitesse lente, lesdits morceaux de produits dans le sens vertical et de haut en bas, sous l'action de moyens mécaniques (2); on laisse ensuite remonter lesdits morceaux de produits sous l'effet de la poussée d'Archimède, jusqu'à ce qu'ils atteignent la partie supérieure du récipient et on renouvelle le cycle jusqu'à obtenir la déshydratation totale des produits.

Procedure and instrument for the quick pickling of mainly meat

The invention relates to a procedure for the quick pickling of mainly meat, wherein the meat or other material to be pickled is placed into a pickling solution bath, then the solution is vibrated by ultrasound controlled by periodically repeating pulses of space factor of 50-99 % in order to assist the penetration of the solution. The invention also relates to a procedure for quick pickling of meat, wherein ultrasound of 30-34 kc/s frequency controlled by periodically repeating pulses of repetition frequency smaller than 10 c/s and of space factor of 50-99 % is used, treatment is performed for 4-80 minutes depending on the mass of the individual pieces to be pickled. The invention relates also to an instrument for pickling mainly meat, provided with pickling tank (1) fitted with one or more ultrasound sources (2) connected to ultrasound generator (3), which ultrasound generator (3) is a periodically, intermittently operating 30-34 Kc/s generator of repetition frequency lower than 10 c/s and of space factor smaller than 100 %, but at least 50 %.

Method and apparatus for injecting fluid into meat products

A method for injecting fluid into meat products comprises taking a plurality of hollow fluid injection needles (21) having sharpened discharge ends, and connecting the needles to a source of pressurized liquid; penetrating the sharpened ends of the needles into the product and thence withdrawing the same while discharging fluid into the product and vibrating the needles by a vibrator (26), for a period of time while they are within the product to enlarge the size of a penetration hole within the product caused by the penetration of the needles to a size greater than the size of the needles to create at least a partial space around the needles to permit fluid from the needles to migrate into the spaces around the needles. The needles have a roughened outside surface.

Method of separating meat components via centrifuge

A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid.

Device and method for heat treatment of food products

Dispositif et procédé de traitement thermique de produits alimentaires, comprenant un réceptacle (11) destiné à recevoir des produits alimentaires, un bain de traitement thermique (12) à l'aval du réceptacle, le réceptacle (11) ayant une section en forme de goulotte, une alimentation en eau de traitement thermique (28) avec entraînement desdits produits alimentaires par l'eau dans le réceptacle, et une écluse (16) disposée en aval du réceptacle, ladite écluse (16) ayant au moins une position d'ouverture laissant passer l'eau de traitement thermique et les produits alimentaires entraînés par l'eau de traitement thermique, et une position de fermeture retenant les produits alimentaires dans de l'eau de traitement thermique, le bain de traitement thermique (12) comprenant un bac (19) à eau de traitement thermique disposé en aval de l'écluse (16), et un organe de temporisation (20) de durée de traitement thermique, ledit organe de temporisation (20) étant pourvu de palettes (25), l'écluse (16) étant synchronisée avec ledit organe de temporisation (20) en position de fermeture lorsqu'une palette (25) est en regard de l'écluse (16) et en position d'ouverture lorsque l'accès au bac (19) à eau de traitement thermique est libre. Device and method for heat treatment of food products, comprising a receptacle (11) for receiving food products, a heat treatment bath (12) downstream of the receptacle, the receptacle (11) having a section in the form of a chute , a heat treatment water supply (28) with entrainment of said food products by water in the receptacle, and a lock (16) disposed downstream of the receptacle, said lock (16) having at least one open position leaving passing the heat treatment water and the food products entrained by the heat treatment water, and a closed position retaining the food products in heat treatment water, the heat treatment bath (12) comprising a tank ( 19) with heat treatment water disposed ...

Inspection station for detecting abnormal upward irradiation in water-borne products

一种检查站和一种检查产品是否有异常的方法。检查站包括凹槽和光源。凹槽沿其长度引导载有产品的水流。光源从下方穿过水照射产品，使得产品异常通过视觉检查可检测到。以这种方式，有异常的产品，诸如带有残留静脉的虾，可以被拣出和再加工。

Method and means for controlling and adjusting the amount of fluid injected into a meat product

A meat injection machine (10) has a fluid manifold, (34) with a plurality of fluid reservoirs (38), and a group of injection needles (68) is slidably mounted in a stripper tube (62) which in turn is slidably mounted in the fluid manifold (34). A valve (56) on the upper end of the stripper tube (62) seats on a valve seat (74) on the upper end of the needle (68). A stripper pad (76) is mounted on the lower end of each stripper tube (62) and slidably embraces the lower end of each needle (68). Each fluid reservoir (38) has a fluid pressure regulator (56C) to adjust fluid pressure on each reservoir (38).

Apparatus for injecting brine into meat

Flavor injector

A method and apparatus for introducing and distributing additives into bodies of meat and the like. The apparatus includes a cylindrical member retained in a hollow cylindrical tubular member, the tubular member engaging with an additive reservoir. The cylindrical member performs as a plunger to dispense additives from the reservoir into the hollow cylinder which in turn are projected by the plunger into the meat or the like. The free end of the hollow cylinder is applied or inserted into meat or the like being cooked for consumption. The reservoir also contains a plunger.

PROCESS FOR THE CONTINUOUS MANUFACTURE OF PASTEURIZED DRIED SEASONED, RECONSTITUTED THIN-PLATED MEAT AND INSTALLATION FOR CARRYING OUT SAID PROCESS

Le Procédé de fabrication et de transformation de viande hachée selon l'invention comprend les étapes consistant à : - assurer une présentation en continu de ladite viande hachée (2a) sous forme d'une bande aplatie (2b) ; - déposer la bande aplatie de viande (2b) entre deux feuilles (8a, 9a) de film à perméabilité contrôlée ; - égaliser l'épaisseur et étaler la viande hachée disposée entre les deux feuilles ; - dérouler en continu dans un bain de solution de déshydratation - salage (14) la bande de viande ; - dérouler en continu dans un bain de solution de pasteurisation (15) la bande de viande ; - dérouler en continu dans une cuve de rinçage (16) la bande de viande ; - enlever, en sortie de la cuve de rinçage (16), les feuilles ; - acheminer la bande de viande (2e) vers un convoyeur de sortie (21).

A kind of preservation method of Yu Tiao Li Channel-catfish fillet

本发明公开了一种预调理鮰鱼片的保鲜方法，属于水产品深加工技术领域，包括以下步骤：(1)鮰鱼预处理；(2)脱腥；(3)调味；(4)干燥；(5)品质提升；(6)气调包装；(7)超高压灭菌。本发明采用栅栏保鲜技术，从源头‑‑加工过程‑‑后期对预调理鮰鱼片加工的各个阶段进行协同抑菌作用；采用碱性氨基酸(组氨酸、赖氨酸)对鮰鱼片保水处理，避免了传统的磷酸盐保水剂带来的不愉快金属涩味，组织结构粗糙等弊端；采用生育酚和增效剂抗坏血酸协同作用，抗氧化效果更好；抗菌素来源于自分离的乳酸菌发酵，与传统的抗菌素相比，抗菌谱更广；发明采用CO 2 和N 2 气调包装，有效隔绝氧气，发挥CO 2 的抑菌效果，提高鮰鱼片的保鲜品质，延长产品货架期。

NUTRITIVELY ENRICHED STABILIZED MEAT PRODUCTS AND THEIR PREPARATION METHOD

Head having multiple retractable needles needed for the injection of pieces of meat and the injecting needle for same

It comprises a chamber for distributing the fluid through which are extending injection needles ( 4 ) having a penetration point ( 14 ) and a passageway ( 12 ) which communicates with injection holes ( 15 ) close to the point ( 14 ) and a end ( 18 ) distal from the point ( 14 ) with a limiting stop ( 17 ) the end ( 18 ) of which remains facing elastic retaining means for the needle back motion in the event it finds a bone in the piece meat to be injected. The distribution chamber comprises a plurality of elongated, parallel, intercommunicated ducts ( 3 ) through which can slide, guided, lengths ( 4 a ) of the needles ( 4 ), such ducts ( 3 ) having a diameter wider than that of such lengths ( 4 a ) and sealing and guiding-centring means ( 5 ) being arranged at the inlet and outlet of each duct ( 3 ) and the needles ( 4 ) having holes ( 13 ) facing each other which communicate with such passageways ( 12 ), such holes ( 13 ) being located in an area of such length ( 4 a ) at a distance from the stop ( 17 ) equivalent to about the length of the duct ( 3 )

DEVICE FOR INJECTING TREATMENT LIQUID, IN PARTICULAR POEKELLAKE, IN TREATMENT, IN PARTICULAR MEAT

Method and apparatus for surface treating animal tissue

A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath provided at a temperature of between about 80°C and about 150°C for between about 25 seconds and about 150 seconds, and recovering the animal tissue from the water bath. A pasteurization unit is provided for continuous processing of animal tissue.

Marinade injector

本发明提供一种用于将注入物质注入到一个或一个以上食物对象中的装置、系统及方法。所述系统进一步提供注入器相对于所述食物对象的位置的检测以选择性地提供及移除所述注入器的注入压力且选择性地提供及移除所述食物对象的移动。

Device and method for introducing liquids into meat

Manufacturing method of boneless salted mackerel and salted mackerel using the same

본 발명은 뼈 없는 간고등어의 제조방법 및 이 방법에 의해 제조된 간고등어에 관한 것으로, 더욱 상세하게는 고등어의 가공공정 중에 고등어에 포함된 등뼈, 가슴뼈 및 잔가시 등의 뼈를 모두 제거함으로써, 소비자가 뼈를 제거하기 위한 번거로움 없이 간편하게 취식할 수 있도록 하였으며, 가정에서 생선구이 조리시 비린내, 섭취후 음식물 쓰레기, 생선 구울때 연기 등으로 인하여 조리를 꺼려하는 주부님들의 고민을 최소화할 수 있도록 하고 또한, 고등어를 가공함에 있어, 녹차가 포함된 염장용액에 침지하는 공정을 거침으로써 비린내 등의 잡내를 제거할 뿐만 아니라 유자엑기스 도포 공정을 거침으로써, 쪽득한 식감 및 고등어의 단백하고 고소한 맛을 더욱 향상시킬 수 있도록 하는, 뼈 없는 간고등어의 제조방법 및 이 방법에 의해 제조된 간고등어에 관한 것이다.

Ham brining vessel with motorised rotary agitator - having motor automatically controlled by a programmed timer

Brining vessel for hams comprises a tan with an open top straddled by a bridge supporting a geared electric motor which has a downward extended output shaft to which a removable, rotary agitator is coupled. Pref. the motor is adapted to be switched on and off in accordance with a programme set on timer controls of a 24-hr. clock actuating relay switches. Used for automatically times agitation of the contents of a ham brining vessel. Device is compact easily-cleaned and inexpensive.

Quick salting process

Method and means for injecting fluid into a meat product

A machine (10) for injecting fluid into a meat product has a frame (12) and a meat injection station on the frame (12). An elongated conveyor (14) is mounted on the frame for carrying a meat product towards and through the injection station. A motor (30) is on the frame (12) for operating the conveyor (14). A meat injection head (50) on the frame (12) is located at the injection station and includes a plurality of downwardly extending fluid injection needles (56). A fluid reservoir (52) is mounted on the frame (12) and is connected to a pump (80), with the pump also being connected to the needles. The motor (30) is connected to a power train for moving the needles (56) into and out of a meat product while it is being moved through the injection station by the conveyor (14). A bypass control circuit is on the frame and is connected to the pump (80) and the reservoir (52) for diverting fluid moving towards the needles (56) from the pump (80) in the reservoir (52) when the needles (56) are out of the meat product. A method of injecting fluid into a meat product comprising continuously longitudinally moving a meat product having an upward surface through a meat injection station, and injecting fluid at spaced points over the upper surface into the meat product while the meat product is moving through the meat injection station.

Method for processing Alaska pollack roe

A method for processing Alaska pollack roe according to the present invention comprises salting the Alaska pollack roe while vibrating said roe.

PROCEDURE TO PRODUCE RAW ADOBED ITEMS.

Procedimiento para producir artículos adobados crudos, especialmente jamones crudos, en el que se salan, moldean y almacenan en recipientes piezas de carne cruda, por ejemplo jamones deshuesados, caracterizado porque se sala individualmente cada pieza de carne cruda con una cantidad de sal correspondiente a su peso y eventualmente a su valor de pH, porque se almacena cada pieza de carne cruda en un recipiente de molde individual separado, cuyo fondo y cuyas paredes laterales están cerrados de manera hermética al agua y cuya parte superior está abierta, porque se apilan los recipientes de molde con la pieza de carne cruda colocada dentro de ellos para su almacenamiento, descansando los recipientes de molde con su respectivo fondo sobre la pieza de carne cruda colocada dentro del recipiente de molde dispuesto debajo y prensando esta pieza para moldearla dentro de su recipiente de molde, y porque, después de su almacenamiento en los recipientes de molde, se sacan las piezas de carne cruda de estos recipientes y se las seca. Procedure for producing raw marinated items, especially raw hams, in which pieces of raw meat are salted, molded and stored in containers, for example boneless hams, characterized in that each piece of raw meat is salted individually with a quantity of salt corresponding to its weight and eventually at its pH value, because each piece of raw meat is stored in a separate individual mold container, the bottom of which side walls are sealed tightly and whose upper part is open, because the containers are stacked of mold with the piece of raw meat placed inside them for storage, resting the mold containers with their respective bottom on the piece of raw meat placed inside the mold container arranged below and pressing this piece to mold it into its container of mold, and because, after storage in the mold containers, the pieces of meat are removed raw from these containers and dried.

IMPROVED METHOD FOR PROCESSING MEAT PRODUCTS

Pickle liquid injector

An injector for injecting pickle liquid into a material meat (2) efficiently with high operation capacity in which the pickle liquid is injected uniformly without impairing the material meat (2) and without producing offal, and the material meat (2) is not contaminated nor a fragment is mixed into the material meat (2). A cylindrical fixed body and a roller (5) are combined with a material meat conveyor (1) and the roller (5) is fitted to the outer circumferential surface of the fixed body. A large number of small holes are formed in the outer circumferential surface of the roller (5), the material meat (2) is fed by means of the conveyor (1) and held between the roller (5) and the conveyor (1), the roller (5) rotates around the fixed body, and the pickle liquid is ejected from the small holes and injected into the material meat (2).

Method and device for treating foodstuffs.

Improving colour-stability of fresh meat - by injecting live animal with ascorbic acid or ascorbate before slaughter

Colour-stability of meat is improved by introducing ascorbic acid, or a salt thereof, into vascular system of living animal, in concns. of 0.15-1.5 (0.25-1.25g)/kg living wt. keeping animal alive for sufficient time, pref. 1-60 mins. to allow distribution of the ascorbic acid or ascorbate within muscular tissue; and then slaughtering the animal under bacteriologically unexceptionable i.e. clean, conditions. Method is used partic. for beef, esp. prodn. of fresh pre-packed meats, partic. fillet and loin-steak. Attractive bright red colour of fresh meat, caused by oxymyoglobin formation, is maintained without causing health-risks; ascorbic acid and ascorbate are edible. The ascorbic acid or ascorbate, esp. Na ascorbate, is administered in a parenterally non-toxic diluent, esp. a salt soln.

Enclosed vacuum tumbling device

A vacuum tumbling system for marinating meat including a vacuum sensor; an airtight driver; an outer vacuum chamber configured to monitor and pull a vacuum; and an inner vacuum tumbling chamber configured to enclose a marinade mixture, liquid, and the meat, configured to be disposed inside the outer vacuum chamber, and configured to pull the vacuum from the outer vacuum chamber through a small hole which is recessed on a bottom surface of the inner vacuum tumbling chamber. The outer vacuum chamber monitors the vacuum through the vacuum sensor, pulls the vacuum through the airtight driver, and tumbles the inner vacuum tumbling chamber in response to the airtight driver being driven.

Method for meat ripening using rice bran

육류의 숙성시 미강을 사용하는 것으로 육류에 포함되어 있는 글루탐산과 올레인산을 함량을 높일 수 있으며, 이에 따라 기존의 숙성방법에 비하여 육류의 맛을 크게 향상시킬 수 있는 미강을 이용한 육류 숙성 방법을 개시한다. 본 발명은 (a) 육류의 표면을 다공성 시트로 감싸는 단계; (b) 상기 다공성 시트로 감싸진 육류의 표면에 미강 혼합물을 도포하는 단계; 및 (c) 상기 미강 혼합물이 도포된 육류를 진공포장용기에 장입하는 단계를 포함하는 미강을 이용한 육류 숙성 방법을 제공한다. By using rice bran for the maturation of meat, the content of glutamic acid and oleic acid contained in meat can be increased, and accordingly, a meat aging method using rice bran that can significantly improve the taste of meat compared to the existing aging method is disclosed. . The present invention comprises the steps of (a) wrapping the surface of meat with a porous sheet; (b) applying a rice bran mixture to the surface of the meat wrapped with the porous sheet; and (c) loading the meat coated with the rice bran mixture into a vacuum packaging container.

Apparatus and method for reducing the amount of pathogenic bacteria in meat

Method and apparatus for injecting a liquid additive into poultry flesh

IMPROVED METHOD AND APPARATUS FOR INJECTING A LIQUID ADDITIVE INTO POULTRY FLESH Abstract of the Disclosure A comb-like instrument comprising a hollow manifold and a plurality of hollow times extending therefrom, is in-serted longitudinally of a poultry carcass between the skin and flesh, thereof, and the tines are forced into the flesh. Thereafter, a liquid additive is forced through the manifold and tines and through orifices therein and ejected into the flesh.