CN106983085B - Oxidation reaction device for meat quality control and operation process - Google Patents
Oxidation reaction device for meat quality control and operation process Download PDFInfo
- Publication number
- CN106983085B CN106983085B CN201710247755.5A CN201710247755A CN106983085B CN 106983085 B CN106983085 B CN 106983085B CN 201710247755 A CN201710247755 A CN 201710247755A CN 106983085 B CN106983085 B CN 106983085B
- Authority
- CN
- China
- Prior art keywords
- reaction
- bottom tank
- tank
- reaction bottom
- valve
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 60
- 235000013372 meat Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000003908 quality control method Methods 0.000 title claims description 8
- 230000008569 process Effects 0.000 title abstract description 15
- 238000006243 chemical reaction Methods 0.000 claims abstract description 136
- 238000007789 sealing Methods 0.000 claims abstract description 81
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000001301 oxygen Substances 0.000 claims abstract description 42
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 42
- 230000006835 compression Effects 0.000 claims abstract description 28
- 238000007906 compression Methods 0.000 claims abstract description 28
- 229910052751 metal Inorganic materials 0.000 claims abstract description 23
- 239000002184 metal Substances 0.000 claims abstract description 23
- 235000013580 sausages Nutrition 0.000 claims abstract description 16
- 235000015278 beef Nutrition 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims description 63
- 238000003756 stirring Methods 0.000 claims description 26
- 239000000463 material Substances 0.000 claims description 24
- 230000003647 oxidation Effects 0.000 claims description 20
- 238000007599 discharging Methods 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000011344 liquid material Substances 0.000 claims description 7
- 238000002640 oxygen therapy Methods 0.000 claims description 7
- 230000035484 reaction time Effects 0.000 claims description 7
- 239000003963 antioxidant agent Substances 0.000 claims description 5
- 230000003078 antioxidant effect Effects 0.000 claims description 5
- 235000006708 antioxidants Nutrition 0.000 claims description 5
- 235000020960 dehydroascorbic acid Nutrition 0.000 claims description 5
- 239000011615 dehydroascorbic acid Substances 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- OESHPIGALOBJLM-REOHCLBHSA-N dehydroascorbate Chemical compound OC[C@H](O)[C-]1OC(=O)C(=O)C1=O OESHPIGALOBJLM-REOHCLBHSA-N 0.000 claims description 4
- 235000015277 pork Nutrition 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 239000012752 auxiliary agent Substances 0.000 claims description 3
- 239000004222 ferrous gluconate Substances 0.000 claims description 3
- 235000013924 ferrous gluconate Nutrition 0.000 claims description 3
- 229960001645 ferrous gluconate Drugs 0.000 claims description 3
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 claims description 3
- 239000000314 lubricant Substances 0.000 claims description 3
- 238000011017 operating method Methods 0.000 claims description 3
- 238000007790 scraping Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 2
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 2
- 229960005055 sodium ascorbate Drugs 0.000 claims description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 2
- 239000011343 solid material Substances 0.000 claims description 2
- 235000013622 meat product Nutrition 0.000 abstract description 27
- 238000012545 processing Methods 0.000 abstract description 10
- 238000013461 design Methods 0.000 abstract description 4
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 230000001276 controlling effect Effects 0.000 description 10
- 108010074084 Muscle Proteins Proteins 0.000 description 5
- 102000008934 Muscle Proteins Human genes 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 3
- 239000007800 oxidant agent Substances 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006318 protein oxidation Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 1
- SBJKKFFYIZUCET-UHFFFAOYSA-N Dehydroascorbic acid Natural products OCC(O)C1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-UHFFFAOYSA-N 0.000 description 1
- 108010029165 Metmyoglobin Proteins 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 1
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides an oxidation reaction device and an operation process for controlling meat quality, which utilize controllable oxidation reaction to improve meat quality, and simultaneously design an experimental device or meat product processing equipment special for the controllable oxidation reaction of meat products. The reaction device of the present invention comprises: the device comprises an oxygen tank, a compression pump, a reaction bottom tank and a reaction bottom tank sealing cover and is characterized in that the oxygen tank is connected with the compression pump through an air guide pipe, the compression pump is connected with the internal reaction bottom tank through a metal air inlet pipe, and the top of the reaction bottom tank is the reaction bottom tank sealing cover. The invention can obviously improve the hardness, chewing property, crispness and other qualities of beef, sausage and beef tripe.
Description
Technical Field
The invention relates to the field of food processing and preservation, in particular to a method and a device for controlling the texture of meat products.
Background
The texture of meat products is mainly determined by muscle proteins, and related studies indicate that the oxidation of muscle proteins can affect the quality of meat products. Although transient oxidation of muscle proteins is one of the factors that can cause deterioration of meat products, if proper oxidation of muscle proteins can be induced by relatively mild means, precise control of the oxidation state of muscle proteins can be achieved without altering the safety of the meat product.
However, the control of meat quality is achieved by proper oxidation, the key to this technology implementation is to determine the extent of this proper oxidation and to develop experiments on various oxidation conditions and oxidation intensity, there has been no reaction apparatus and operating method to achieve this. The difficulty in making such a device is how the device controls the extent of oxidation; how to use oxygen or chemical oxidant as the oxidation source; how to achieve the full mixing of the oxidant and the chemical oxidant in the oxidation process; how the material enters and exits the device; how to realize the influence of high-pressure oxygen on materials and how to ensure the tightness of the device. These problems all need to be solved.
Problems of the prior art: in the prior art, no method for improving the quality of meat products through controllable oxidation reaction is found, and no special experimental device or meat product processing equipment for the controllable oxidation reaction of the meat products is found.
Therefore, the invention aims to provide an oxidation reaction device and an operation process for controlling the quality of meat products, the implementation of the invention under a small-size scale can meet the experiment of the influence of oxidation on the quality of meat products in a laboratory, and the implementation under a large-size condition can meet the requirement of quality control in the production process of meat products.
Disclosure of Invention
In view of the defects of the prior art, the invention provides an oxidation reaction device and an operation process for regulating and controlling the quality of meat products, which utilize controllable oxidation reaction to improve the quality of the meat products, and simultaneously design an experimental device or meat product processing equipment special for the controllable oxidation reaction of the meat products.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
an oxidation reaction device for meat quality control, mainly comprising: the device comprises an oxygen tank, a compression pump, a reaction bottom tank and a reaction bottom tank sealing cover and is characterized in that the oxygen tank is connected with the compression pump through an air guide pipe, the compression pump is connected with the internal reaction bottom tank through a metal air inlet pipe, and the top of the reaction bottom tank is the reaction bottom tank sealing cover. The reaction bottom tank and the reaction bottom tank sealing cover are both made of airtight materials.
Preferably, on the metal air inlet pipe connected with the compression pump, one end close to the reaction bottom tank is provided with an air inlet end airtight valve, and on the oblique side of the reaction bottom tank, a liquid discharge airtight valve is connected through a metal conduit and then connected to the liquid discharge valve through a metal conduit.
Preferably, the top of the sealing cover of the reaction bottom tank is provided with a barometer, a safety valve and an exhaust valve. The pressure gauge range is 0-500 kPa, and the approaching pressure of the safety valve is 500 kPa.
Preferably, the upper edge of the reaction bottom tank is provided with a reaction bottom tank sealing ring, the edge of the reaction bottom tank sealing cover is provided with a sealing cover sealing ring, and the reaction bottom tank sealing cover are fixedly sealed through a fixing device.
Preferably, the inside of the reaction bottom tank is a container for oxidation reaction, the truncated cone of the bottom surface is in a truncated cone shape with a protruding middle, and the included angle between the inclined surface of the truncated cone and the bottom surface is 25-50 degrees.
Preferably, the central part of the bottom surface round table is a rotating shaft, the air tightness is realized between the rotating shaft and the bottom surface round table through a lubricant, and the lower part of the rotating shaft is connected with a motor fixed at the bottom of the reaction bottom tank below the bottom surface round table. 3 to 6 stirrers are fixed on the upper part of the rotating shaft.
Preferably, the other end of the stirrer is provided with a scraping plate, the included angle between the stirrer and the horizontal plane is consistent with the included angle between the bottom surface round table inclined plane and the round table inclined plane, namely the stirring rod direction of the stirrer is parallel to the round table inclined plane. The stirrers are uniformly distributed on the horizontal plane and respectively stir materials with different height layers on the vertical space.
Preferably, the position inside the reaction bottom tank, which is close to the metal air inlet pipe, is provided with an oxygen inlet, the height of which is slightly higher than the top of the round table of the bottom surface round table, and oxygen enters the inside of the reaction bottom tank from the oxygen inlet.
Preferably, one side of the reaction bottom tank, which is close to the liquid discharge airtight valve and the liquid discharge valve, is provided with a liquid discharge hole, the liquid discharge hole is sequentially connected with the liquid discharge airtight valve and the liquid discharge valve through a conduit, and liquid materials after the oxidation reaction and washing liquid after washing are discharged through the liquid discharge hole.
An oxidation reaction operating process for texture control of meat products, the steps comprising:
(1) feeding: 10-100 parts of materials to be reacted, including diced meat, minced meat stuffing, beef tripe, pork tripe and other animal products, are placed into a reaction bottom tank, and an oxidation auxiliary agent or an antioxidant is added, wherein the loading height is lower than the upper edge of a circular table on the bottom surface.
(2) And (3) sealing: and (3) covering the reaction bottom tank sealing cover on the reaction bottom tank, locking the reaction bottom tank sealing cover and the reaction bottom tank by using a fixing device after aligning the reaction bottom tank sealing ring and the sealing cover sealing ring, and then closing the air inlet end airtight valve and the liquid discharge airtight valve to realize the sealing effect.
(3) Pressurized oxygen therapy: and opening the air-tight valves of the oxygen tank and the air inlet end, starting the compression pump to oxygenate air in the container, and when the reading of the barometer at the top of the sealing cover of the reaction bottom tank reaches 100-300 kPa, closing the compression pump, the oxygen tank and the air-tight valves of the air inlet end in sequence.
(4) Stirring and reacting: starting a motor to drive a rotating shaft and a stirrer to stir materials in the reaction bottom tank, wherein the stirring speed is 2-60 RMP; the reaction time is 0.5 h-48 h.
(5) Deflating: the exhaust valve was opened to vent the internal oxygen until the pressure gauge showed a reading of 0kPa, and then the intake-side airtight valve and the drain airtight valve were opened.
(6) Material taking and liquid discharging: opening the fixing device, taking down the sealing cover of the reaction bottom tank, taking out solid materials or semi-fluid materials, discharging liquid materials through the liquid discharge valve, cleaning after use, and discharging cleaning liquid through the liquid discharge valve.
Preferably, in the operation process of the oxidation reaction device for controlling the meat quality, in the step (1), the oxidation auxiliary agent is used for food processing, and then only dehydroascorbic acid, ferrous gluconate and ferrimyoglobin can be used.
Preferably, in the operation process of the oxidation reaction device for controlling the meat quality, in the step (1), the antioxidant can be an industrial synthetic antioxidant (BHA, BHT, TBHQ) of common food additives, and can also be polyphenol extracts of various plants and vitamin E.
Preferably, in the operation process of the oxidation reaction device for meat quality control, in the step (2), the sealing effect is checked, and air can be fed from one end of the drain valve by closing the air inlet end airtight valve, and opening the drain airtight valve and the drain valve. If the pressure gauge reading can be made positive, it is indicated that the air tightness is good.
The beneficial effects are that: the invention can perform multifunctional oxidation reaction aiming at meat products with controllable degree, thereby realizing the control of the texture of the meat products, which can be used for scientific research on the one hand and actual production on the other hand. The oxidation reaction is used as a tool capable of controlling the texture of meat products, and is applied to scientific research and production processes. This has the advantage of providing a new way of controlling the texture of meat (no researchers have previously used proper protein oxidation to control meat quality, nor have they designed a method that would be appropriate for controlling oxidation, nor have they been applied to practical production examples); the method has good controllability, and can not cause undesirable protein oxidation in the process of processing meat products; the scheme can realize comprehensive scientific research of various oxidation conditions in the scientific research process.
Drawings
FIG. 1 is a schematic structural view of an oxidation reaction apparatus for texture control of meat products according to the present invention.
Fig. 2 is a detailed view of a reaction bottom tank and a sealing cover of the reaction bottom tank of an oxidation reaction apparatus for meat quality control according to the present invention.
FIG. 3 is a schematic side cross-sectional view of a reaction bottom tank of an oxidation reaction apparatus for texture control of meat products according to the present invention.
Description of the embodiments
In order to make the objects, technical solutions and advantages of the present invention more apparent, the following detailed description of the embodiments of the present invention will be given with reference to the accompanying drawings. Examples of these preferred embodiments are illustrated in the accompanying drawings. The embodiments of the invention shown in the drawings and described in accordance with the drawings are merely exemplary and the invention is not limited to these embodiments.
It should be noted here that, in order to avoid obscuring the technical solution of the present invention due to unnecessary details, only the structures and/or processing steps closely related to the solution according to the present invention are shown in the drawings, while other details having little relation are omitted.
Example 1
This embodiment provides an oxidation reaction apparatus for texture control of meat products, as shown in fig. 1-3, the apparatus comprising: oxygen jar (1), compression pump (2), reaction tank (3) and sealed lid (4) of reaction tank, its characterized in that oxygen jar (1) are connected with compression pump (2) through air duct (5), and compression pump (2) are connected in inside reaction tank (3) through metal intake pipe (6), and reaction tank (3) top is sealed lid (4) of reaction tank. The reaction bottom tank (3) and the reaction bottom tank sealing cover (4) are made of airtight materials.
Further, on a metal air inlet pipe (6) connected with the compression pump (2) of the reaction bottom tank (3), one end close to the reaction bottom tank (3) is provided with an air inlet end airtight valve (7), and a liquid draining airtight valve (8) is connected to the inclined side of the reaction bottom tank (3) through a metal conduit and then connected to a liquid draining valve (9) through a metal conduit.
Further, the top of the reaction bottom tank sealing cover (4) is provided with a barometer (10), a safety valve (11) and an exhaust valve (12). The pressure gauge range is 0-500 kPa, and the adjacent pressure of the safety valve (11) is 500 kPa.
Further, a reaction bottom tank sealing ring (15) is arranged at the upper edge of the reaction bottom tank (3), a sealing cover sealing ring (14) is arranged at the edge of the reaction bottom tank sealing cover (4), and the reaction bottom tank (3) and the reaction bottom tank sealing cover (4) are fixedly sealed through a fixing device (13).
Further, the inside of the reaction bottom tank (3) is a container for oxidation reaction, the bottom surface truncated cone (16) is in a truncated cone shape with a protruding middle, and the included angle between the truncated cone inclined surface and the bottom surface is 25-50 degrees.
Further, the center part of the bottom surface round table (16) is a rotating shaft (17), air tightness is realized between the rotating shaft (17) and the bottom surface round table (16) through a lubricant, and the lower part of the rotating shaft (17) is connected with a motor (21) fixed at the bottom of the reaction bottom tank (3) below the bottom surface round table (16). 3 to 6 stirrers (18) are fixed on the upper part of the rotating shaft (17).
Further, a scraping plate is arranged at the other end of the stirrer (18), the included angle between the stirrer (18) and the horizontal plane is consistent with the included angle of the round platform inclined surface of the bottom surface round platform (16), namely, the stirring rod direction of the stirrer (18) is parallel to the round platform inclined surface. The stirrers (18) are uniformly distributed on the horizontal plane and respectively stir materials with different height layers on the vertical space.
Further, an oxygen inlet (19) is arranged in the reaction bottom tank (3) and close to the metal air inlet pipe (6), the height of the oxygen inlet is slightly higher than the top of the round table (16) of the bottom surface, and oxygen enters the reaction bottom tank (3) from the oxygen inlet.
Further, one side, close to the liquid draining airtight valve (8) and the liquid draining valve (9), of the reaction bottom tank (3) is provided with a liquid draining hole (20), the liquid draining hole (20) is sequentially connected with the liquid draining airtight valve (8) and the liquid draining valve (9) through a conduit, and liquid materials after the oxidation reaction and washing liquid after washing are discharged through the liquid draining hole (20).
Example 2
The embodiment provides an oxidation reaction device for controlling meat texture, as shown in fig. 1, the structure of the oxidation reaction device comprises: oxygen jar (1), compression pump (2), reaction tank (3) and sealed lid (4) of reaction tank, under the laboratory design scale, reaction tank (3) and sealed lid (4) of reaction tank design size are bottom surface diameter 200mm, high 180~240mm. The device is characterized in that an oxygen tank (1) is connected with a compression pump (2) through an air duct (5), the compression pump (2) is connected to an internal reaction bottom tank (3) through a metal air inlet pipe (6), the reaction bottom tank (3) is connected to the metal air inlet pipe (6) connected with the compression pump (2), one end, close to the reaction bottom tank (3), is provided with an air inlet end airtight valve (7), and the inclined side surface of the reaction bottom tank (3) is connected with a liquid discharge airtight valve (8) through a metal pipe and is connected to a liquid discharge valve (9) through a metal pipe. The top of the reaction bottom tank sealing cover (4) is provided with a barometer (10), a safety valve (11) and an exhaust valve 12.
As shown in fig. 2, a reaction bottom tank sealing ring (15) is arranged at the upper edge of the reaction bottom tank (3), a sealing cover sealing ring (14) is arranged at the edge of the reaction bottom tank sealing cover (4), and the reaction bottom tank (3) and the reaction bottom tank sealing cover (4) are fixedly sealed through a fixing device (13). Wherein, the material of the air duct (5) is not required, and the metal air inlet pipe (6) is required to be made of metal.
As shown in fig. 2-3, the reaction bottom tank (3) comprises a container for oxidation reaction, the bottom surface truncated cone (16) is in a truncated cone shape with a protruding middle, the included angle between the truncated cone inclined surface and the bottom surface is 45 degrees, the central part of the bottom surface truncated cone (16) is a rotating shaft (17), the lower part of the rotating shaft (17) is connected with a motor (21) fixed at the bottom of the reaction bottom tank (3) below the bottom surface truncated cone (16). 3-6 stirrers (18) are fixed on the upper part of the rotating shaft (17), the included angle between the stirrers (18) and the horizontal plane is consistent with the included angle of the inclined plane of the round table (16) on the bottom surface, namely, the stirring rod direction of the stirrers (18) is parallel to the inclined plane of the round table. The stirrers (18) are uniformly distributed on the horizontal plane and respectively stir materials with different height layers on the vertical space. An oxygen inlet (19) is arranged in the reaction bottom tank (3) and is close to the metal air inlet pipe (6), the height of the oxygen inlet is 10mm higher than the top of the round table of the bottom round table (16), and oxygen enters the reaction bottom tank (3) from the oxygen inlet. One side of the reaction bottom tank (3) close to the liquid draining airtight valve (8) and the liquid draining valve (9) is provided with a liquid draining hole (20), the liquid draining hole (20) is sequentially connected with the liquid draining airtight valve (8) and the liquid draining valve (9) through a conduit, and liquid materials after the oxidation reaction and washing liquid after washing are discharged through the liquid draining hole (20).
Example 3
The present example provides an oxidation reaction operation process for sausage texture control, which adopts the device described in example 1, and comprises the following specific operation steps in 3 batches:
(1) feeding: 1kg of sliced sausage was placed in the reaction bottom tank (3), and no oxidation assistant or antioxidant was added for the purpose of investigating the effect of aerobic packaging, and the loading height was 20mm below the upper edge of the bottom circular table (16).
(2) And (3) sealing: the reaction bottom tank sealing cover (4) is covered on the reaction bottom tank (3), after the reaction bottom tank sealing ring (15) and the sealing cover sealing ring (14) are aligned, the reaction bottom tank sealing cover (4) and the reaction bottom tank (3) are locked by the fixing device (13), and then the air inlet end airtight valve (7) and the liquid discharge airtight valve (8) are closed, so that the sealing effect is realized.
(3) Pressurized oxygen therapy: opening the oxygen tank (1) and the airtight valve (7) at the air inlet end, starting the compression pump (2) to oxygenate air in the container, and when the reading of the barometer (10) at the top of the sealing cover (4) of the reaction bottom tank reaches 250kPa, closing the compression pump (2), the oxygen tank (1) and the airtight valve (7) at the air inlet end successively.
(4) Stirring and reacting: and starting a motor (21) to drive a rotating shaft (17) and a stirrer (18) to stir the materials in the reaction bottom tank, wherein the stirring speed is 2 RMP. The reaction time of the 3 batches is respectively 10h, 18h and 48h.
(5) Deflating: the exhaust valve (12) was opened to exhaust the internal oxygen until the pressure gauge showed a reading of 0kPa, and then the air intake end airtight valve (7) and the liquid discharge airtight valve (8) were opened.
(6) Material taking and liquid discharging: opening the fixing device (13), taking down the sealing cover (4) of the reaction bottom tank, taking out the sausage, cleaning after using, and discharging the cleaning liquid through the liquid discharge valve (9).
As a result, it was found that the carbonyl value of sausage stored for 10 hours, 18 hours, and 48 hours under an oxygen pressure of 250kPa was increased by 0.2mg/kg, 0.5mg/kg, and 0.8mg/kg, respectively, as compared with that before the storage. The hardness of the sausages stored for 10 hours and 18 hours is not obviously different, namely 1066 g and 1223 g respectively, and the sausages stored for 48 hours are obviously hardened to achieve 2219 g. Therefore, a method is provided for improving the quality of the sausage and a realization method is also provided for researching the texture change of the sausage under the aerobic storage condition.
Example 4
The embodiment provides an operation process for regulating and controlling the hardness of sausage, which adopts the device described in the embodiment 1, and comprises the following specific operation steps of:
(1) feeding: 100kg of pork paste for making sausage is placed in a reaction bottom tank (3), 500g of sodium ascorbate or 500g of sodium dehydroascorbate are added, and the loading height is 100mm lower than the upper edge of a bottom circular table (16).
(2) And (3) sealing: the reaction bottom tank sealing cover (4) is covered on the reaction bottom tank (3), after the reaction bottom tank sealing ring (15) and the sealing cover sealing ring (14) are aligned, the reaction bottom tank sealing cover (4) and the reaction bottom tank (3) are locked by the fixing device (13), and then the air inlet end airtight valve (7) and the liquid discharge airtight valve (8) are closed, so that the sealing effect is realized.
(3) Pressurized oxygen therapy: when the reading of the barometer (10) at the top of the sealing cover (4) of the reaction bottom tank reaches 300kPa, the compression pump (2), the oxygen tank (1) and the airtight valve (7) at the air inlet end can be closed successively.
(4) Stirring and reacting: and starting a motor (21) to drive a rotating shaft (17) and a stirrer (18) to stir the materials in the reaction bottom tank, wherein the stirring speed is 10RMP. The reaction time was 1h.
(5) Deflating: the exhaust valve (12) was opened to exhaust the internal oxygen until the pressure gauge showed a reading of 0kPa, and then the air intake end airtight valve (7) and the liquid discharge airtight valve (8) were opened.
(6) Material taking and liquid discharging: the fixing device (13) is opened, the sealing cover (4) of the reaction bottom tank is taken down, so that the minced meat is taken out, the minced meat is cleaned after being used, and the cleaning liquid can be discharged through the liquid discharge valve (9).
The meat emulsion processed in the above manner of processing can be found to be crispy in texture and chewy in sausage made from the meat emulsion processed using the oxidation protocol, whereas sausage made from the meat emulsion processed by the oxidation protocol is softer in texture. The shear force measurement results of different products are different from 20N/cm < 2 > -50N/cm < 2 >, and the masticatory property range is 560-1240, so sausage products with different texture characteristics can be developed by means of the device.
Example 5
The embodiment provides an operation process for improving the crispness of beef tripe, which adopts the device described in the embodiment 1, and comprises the following specific operation steps of:
(1) feeding: 100kg of beef tripe is put into a reaction bottom tank (3), 200g of ferrous gluconate and 500g of sodium dehydroascorbate are added, and the loading height is 100mm lower than the upper edge of a bottom circular table (16).
(2) And (3) sealing: the reaction bottom tank sealing cover (4) is covered on the reaction bottom tank (3), after the reaction bottom tank sealing ring (15) and the sealing cover sealing ring (14) are aligned, the reaction bottom tank sealing cover (4) and the reaction bottom tank (3) are locked by the fixing device (13), and then the air inlet end airtight valve (7) and the liquid discharge airtight valve (8) are closed, so that the sealing effect is realized.
(3) Pressurized oxygen therapy: opening an oxygen tank (1) and an air inlet end airtight valve (7) starting the compression pump (2) to oxygenate the air in the container, when the reading of the barometer (10) at the top of the reaction bottom tank sealing cover (4) reaches 150kPa, the compression pump (2), the oxygen tank (1) and the air inlet end airtight valve (7) can be closed successively.
(4) Stirring and reacting: and starting a motor (21) to drive a rotating shaft (17) and a stirrer (18) to stir the materials in the reaction bottom tank, wherein the stirring speed is 30RMP. The reaction time was 1h.
(5) Deflating: the exhaust valve (12) was opened to exhaust the internal oxygen until the pressure gauge showed a reading of 0kPa, and then the air intake end airtight valve (7) and the liquid discharge airtight valve (8) were opened.
(6) Material taking and liquid discharging: the fixing device (13) is opened, the sealing cover (4) of the reaction bottom tank is taken down, so that the beef tripe is taken out, and after the beef tripe is used, the beef tripe is cleaned, and cleaning liquid can be discharged through the liquid discharge valve (9).
The beef tripe processed in the above processing mode has higher protein carbonyl value than the beef tripe without the processing, improves the speed by 0.05-0.2 mg/kg, is still in a safe range, however, after cooking, the crispness is obviously improved compared with that of uncooked beef tripe, and the hardness is improved by about 35N/cm < 2 > compared with that of beef tripe which is not treated. Obvious change of taste the chewing force is obtained, chewiness 1680, hardness 4320 g.
In view of the above-mentioned, it is desirable, the embodiment of the invention provides an oxidation reaction device for meat quality control and a method for improving various meat quality and a method for experimental study, the quality of the meat product is improved by utilizing controllable oxidation reaction; and provides devices and apparatus specific to meat product quality improvement.
The foregoing is merely exemplary of the application and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the application and are intended to be comprehended within the scope of the application.
Claims (3)
1. An oxidation reaction operating method for meat quality control, characterized in that the operating method comprises:
(1) Feeding: 10-100 parts of materials to be reacted, including diced meat, minced meat stuffing, beef tripe and pork tripe, are placed into a reaction bottom tank, and an oxidation auxiliary agent or an antioxidant is added, wherein the loading height is lower than the upper edge of a bottom circular table;
(2) And (3) sealing: covering a reaction bottom tank sealing cover on the reaction bottom tank, locking the reaction bottom tank sealing cover and the reaction bottom tank by using a fixing device after aligning a reaction bottom tank sealing ring and a sealing cover sealing ring, and then closing an air inlet end airtight valve and a liquid discharge airtight valve to realize a sealing effect; checking the sealing effect, namely opening the liquid draining airtight valve and the liquid draining valve by closing the air inlet end airtight valve, and inputting air from one end of the liquid draining valve;
(3) Pressurized oxygen therapy: opening an oxygen tank and an air-tight valve at the air inlet end, starting a compression pump to oxygenate air in a container, and when the reading of a barometer at the top of a sealing cover of a reaction bottom tank reaches 100-300 kPa, closing the compression pump, the oxygen tank and the air-tight valve at the air inlet end in sequence;
(4) Stirring and reacting: starting a motor to drive a rotating shaft and a stirrer to stir materials in the reaction bottom tank, wherein the stirring speed is 2-60 RMP; the reaction time is 0.5 h-48 h;
(5) Deflating: opening an exhaust valve to exhaust the internal oxygen until the pressure gauge displays reading of 0kPa, and then opening an air inlet end airtight valve and a liquid discharge airtight valve;
(6) Material taking and liquid discharging: opening the fixing device, and taking down the sealing cover of the reaction bottom tank, so as to take out solid materials or semi-fluid materials, wherein the liquid materials can be discharged through the liquid discharge valve, and after the use, the liquid materials can be cleaned, and the cleaning liquid can be discharged through the liquid discharge valve;
the operation method adopts the following oxidation reaction device, and the structure of the oxidation reaction device comprises the following steps: the device comprises an oxygen tank, a compression pump, a reaction bottom tank and a reaction bottom tank sealing cover, and is characterized in that the oxygen tank is connected with the compression pump through an air guide pipe, the compression pump is connected with the internal reaction bottom tank through a metal air inlet pipe, and the top of the reaction bottom tank is provided with the reaction bottom tank sealing cover;
the reaction bottom tank is connected with a metal air inlet pipe of the compression pump, one end, close to the reaction bottom tank, is provided with an air inlet end airtight valve, and is connected with a liquid discharge airtight valve through a metal conduit and then connected with a liquid discharge valve through a metal conduit at the inclined side of the reaction bottom tank; the top of the reaction bottom tank sealing cover is provided with a barometer, a safety valve and an exhaust valve; the pressure gauge range is 0-500 kPa, and the approaching pressure of the safety valve is 500 kPa; the upper edge of the reaction bottom tank is provided with a reaction bottom tank sealing ring, the edge of the reaction bottom tank sealing cover is provided with a sealing cover sealing ring, and the reaction bottom tank sealing cover are fixedly sealed through a fixing device; the reaction bottom tank and the reaction bottom tank sealing cover are both made of airtight materials;
the inside of the reaction bottom tank is a container for oxidation reaction, the truncated cone at the bottom surface is in a truncated cone shape with a protruding middle, and the included angle between the inclined surface of the truncated cone and the bottom surface is 25-50 degrees; the central part of the bottom surface round table is a rotating shaft, the rotating shaft and the bottom surface round table are airtight through a lubricant, and the lower part of the rotating shaft is connected with a motor fixed at the bottom of the reaction bottom tank below the bottom surface round table; 3-6 stirrers are fixed on the upper part of the rotating shaft; the other end of the stirrer is provided with a scraping plate, the included angle between the stirrer and the horizontal plane is consistent with the included angle between the bottom surface round table inclined plane and the round table inclined plane, namely the direction of a stirring rod of the stirrer is parallel to the round table inclined plane; the stirrers are uniformly distributed on the horizontal plane and respectively stir materials with different height layers on the vertical space; an oxygen inlet is arranged in the reaction bottom tank and close to the metal air inlet pipe, the height of the oxygen inlet is slightly higher than the top of the round table of the bottom surface round table, and oxygen enters the reaction bottom tank from the oxygen inlet; the liquid material after the oxidation reaction and the washing liquid after washing are discharged through the liquid discharge hole.
2. The application of the oxidation reaction operation method for controlling the meat quality according to claim 1 in controlling the hardness of sausage, wherein 100kg of pork paste for making sausage is put into a reaction bottom tank during feeding, 500g of sodium ascorbate or 500g of sodium dehydroascorbate is added, and the feeding height is 100mm lower than the upper edge of a bottom circular table; when the pressure in the tank during pressurized oxygen therapy was 300kPa, the stirring speed was 10RMP, and the reaction time was 1h.
3. The application of the oxidation reaction operation method for controlling the meat quality according to claim 1 in improving the crispness of beef tripe, wherein 100kg of beef tripe is put into a reaction bottom tank during feeding, 200g of ferrous gluconate and 500g of sodium dehydroascorbate are added, and the feeding height is 100mm lower than the upper edge of a circular table on the bottom surface; the pressure in the tank is 150kPa during pressurized oxygen therapy, the stirring speed of the stirring reaction is 30RMP, and the reaction time is 1h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710247755.5A CN106983085B (en) | 2017-04-17 | 2017-04-17 | Oxidation reaction device for meat quality control and operation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710247755.5A CN106983085B (en) | 2017-04-17 | 2017-04-17 | Oxidation reaction device for meat quality control and operation process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106983085A CN106983085A (en) | 2017-07-28 |
| CN106983085B true CN106983085B (en) | 2024-01-23 |
Family
ID=59416393
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710247755.5A Active CN106983085B (en) | 2017-04-17 | 2017-04-17 | Oxidation reaction device for meat quality control and operation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106983085B (en) |
Citations (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995010944A1 (en) * | 1993-10-22 | 1995-04-27 | Hubert Verhaag | Method of processing fresh meat |
| CN1218643A (en) * | 1997-10-27 | 1999-06-09 | 吴羽化学工业株式会社 | Pressed and heated sausage containing fibrous meat and its producing method |
| EP1142491A2 (en) * | 2000-04-06 | 2001-10-10 | Kyowa Hakko Kogyo Co., Ltd. | Method of removing off-flavor from foods and deodorizer |
| WO2001083385A2 (en) * | 2000-04-28 | 2001-11-08 | Atlantium Ltd. | Devices and method for production of traceable immunizing drinking water, other liquids and gas |
| CN1621144A (en) * | 2003-11-29 | 2005-06-01 | 蒋建君 | Flow type oxidation unit |
| CN1623406A (en) * | 2003-12-01 | 2005-06-08 | 胡胜 | Air regulation method and device for meat food drying and antistaling |
| CN1657366A (en) * | 2005-03-08 | 2005-08-24 | 南京农业大学 | High-oxygen modified fresh-keeping packaging technology for fresh meat in supermarkets |
| CN101172222A (en) * | 2006-10-30 | 2008-05-07 | 蒋建君 | Dual oxidizing device |
| CN101536706A (en) * | 2009-04-24 | 2009-09-23 | 上海海洋大学 | Method for prolonging cooled meat shelf period by combination of chilling and high concentration oxygen modified atmospheric packaging |
| CN102326707A (en) * | 2011-10-02 | 2012-01-25 | 甘肃农业大学 | Green safe feed for fleshy poultry and preparation method |
| CN102599228A (en) * | 2012-03-31 | 2012-07-25 | 徐州工程学院 | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof |
| CN103070407A (en) * | 2012-12-12 | 2013-05-01 | 扬州大学 | Making method of anti-oxidative sausage |
| CN103222630A (en) * | 2013-02-26 | 2013-07-31 | 中国人民解放军空军航空医学研究所 | Fermented meat having long storage life at normal temperature, fermented meat product and making methods of fermented meat and fermented meat product |
| CN103621618A (en) * | 2013-12-04 | 2014-03-12 | 山东商业职业技术学院 | Active air-regulating agent for air-regulating temperature-control device |
| CN204203796U (en) * | 2014-10-24 | 2015-03-11 | 贵阳学院 | Controlled atmosphere automaton |
| CN104432339A (en) * | 2014-12-30 | 2015-03-25 | 广西修正堂药房连锁经营有限公司 | Method for preparing dragon fruit and lychee drink |
| CN104757096A (en) * | 2015-04-21 | 2015-07-08 | 徐州工程学院 | Multiple-factor fence preservation technology of cooked beef |
| CN105638845A (en) * | 2016-01-04 | 2016-06-08 | 中国农业科学院农产品加工研究所 | A fresh-keeping storage method for chilled meat and an electrostatic field fresh-keeping device for fresh-keeping |
| CN106509673A (en) * | 2016-11-02 | 2017-03-22 | 合肥工业大学 | Processing method of sausages |
| CN106524642A (en) * | 2016-12-02 | 2017-03-22 | 青岛海尔股份有限公司 | Refrigerating and freezing device |
| CN107114458A (en) * | 2017-04-19 | 2017-09-01 | 华南理工大学 | A kind of meat preservation method and device |
| CN206744487U (en) * | 2017-04-17 | 2017-12-15 | 甘肃农业大学 | A kind of meat products controllable oxidization reaction unit |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1291669B1 (en) * | 1997-04-24 | 1999-01-19 | Tecno Coating Eng Srl | METHOD AND APPARATUS FOR OXIDIZING THE INTERNAL SURFACE OF AN EXTRUDED TUBULAR, DURING EXTRUSION |
| NL2006958C2 (en) * | 2011-06-17 | 2012-12-18 | Marel Townsend Further Proc Bv | Processing a mass of pumpable foodstuff material. |
-
2017
- 2017-04-17 CN CN201710247755.5A patent/CN106983085B/en active Active
Patent Citations (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995010944A1 (en) * | 1993-10-22 | 1995-04-27 | Hubert Verhaag | Method of processing fresh meat |
| CN1218643A (en) * | 1997-10-27 | 1999-06-09 | 吴羽化学工业株式会社 | Pressed and heated sausage containing fibrous meat and its producing method |
| EP1142491A2 (en) * | 2000-04-06 | 2001-10-10 | Kyowa Hakko Kogyo Co., Ltd. | Method of removing off-flavor from foods and deodorizer |
| WO2001083385A2 (en) * | 2000-04-28 | 2001-11-08 | Atlantium Ltd. | Devices and method for production of traceable immunizing drinking water, other liquids and gas |
| CN1621144A (en) * | 2003-11-29 | 2005-06-01 | 蒋建君 | Flow type oxidation unit |
| CN1623406A (en) * | 2003-12-01 | 2005-06-08 | 胡胜 | Air regulation method and device for meat food drying and antistaling |
| CN1657366A (en) * | 2005-03-08 | 2005-08-24 | 南京农业大学 | High-oxygen modified fresh-keeping packaging technology for fresh meat in supermarkets |
| CN101172222A (en) * | 2006-10-30 | 2008-05-07 | 蒋建君 | Dual oxidizing device |
| CN101536706A (en) * | 2009-04-24 | 2009-09-23 | 上海海洋大学 | Method for prolonging cooled meat shelf period by combination of chilling and high concentration oxygen modified atmospheric packaging |
| CN102326707A (en) * | 2011-10-02 | 2012-01-25 | 甘肃农业大学 | Green safe feed for fleshy poultry and preparation method |
| CN102599228A (en) * | 2012-03-31 | 2012-07-25 | 徐州工程学院 | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof |
| CN103070407A (en) * | 2012-12-12 | 2013-05-01 | 扬州大学 | Making method of anti-oxidative sausage |
| CN103222630A (en) * | 2013-02-26 | 2013-07-31 | 中国人民解放军空军航空医学研究所 | Fermented meat having long storage life at normal temperature, fermented meat product and making methods of fermented meat and fermented meat product |
| CN103621618A (en) * | 2013-12-04 | 2014-03-12 | 山东商业职业技术学院 | Active air-regulating agent for air-regulating temperature-control device |
| CN204203796U (en) * | 2014-10-24 | 2015-03-11 | 贵阳学院 | Controlled atmosphere automaton |
| CN104432339A (en) * | 2014-12-30 | 2015-03-25 | 广西修正堂药房连锁经营有限公司 | Method for preparing dragon fruit and lychee drink |
| CN104757096A (en) * | 2015-04-21 | 2015-07-08 | 徐州工程学院 | Multiple-factor fence preservation technology of cooked beef |
| CN105638845A (en) * | 2016-01-04 | 2016-06-08 | 中国农业科学院农产品加工研究所 | A fresh-keeping storage method for chilled meat and an electrostatic field fresh-keeping device for fresh-keeping |
| CN106509673A (en) * | 2016-11-02 | 2017-03-22 | 合肥工业大学 | Processing method of sausages |
| CN106524642A (en) * | 2016-12-02 | 2017-03-22 | 青岛海尔股份有限公司 | Refrigerating and freezing device |
| CN206744487U (en) * | 2017-04-17 | 2017-12-15 | 甘肃农业大学 | A kind of meat products controllable oxidization reaction unit |
| CN107114458A (en) * | 2017-04-19 | 2017-09-01 | 华南理工大学 | A kind of meat preservation method and device |
Non-Patent Citations (4)
| Title |
|---|
| Marianne N. Lund.Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibers from bovine and porcine longissimus dorsi.《Eur Food Res Techno》l.摘要，第1327页第1段. * |
| Optimization of technology for processing liquid waste from meat processing plants;M A Kulikova等;Earth and Environmental Science;1-10 * |
| 蛋白氧化对肉品品质影响及其控制方法研究进展;叶凤凌;周敏之;池玉闽;贾利蓉;董怡;;食品工业科技(15);315-322 * |
| 赵素芬 ; 刘晓艳 ; .高氧气调包装对冷鲜肉的保鲜研究.包装工程.2010,(15),第1327页第1段. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106983085A (en) | 2017-07-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4517888A (en) | Food processor | |
| US4059919A (en) | Heat treating particulate material | |
| WO1992018011A1 (en) | A method and equipment for curing meat | |
| CN101396128A (en) | Vacuum curing rolling method of meat products | |
| CA1153928A (en) | Vacuum agitator for meat products and method of processing | |
| GB1433551A (en) | Meat processing | |
| US4657771A (en) | Method for kneading food pieces | |
| CN105795371A (en) | Production method and system for continuously producing high-elasticity marinated eggs | |
| CN106983085B (en) | Oxidation reaction device for meat quality control and operation process | |
| JPH03500121A (en) | Equipment for clumping meat-containing or meat-like materials | |
| CN108208677A (en) | A kind of pickle machine of marinated carrot | |
| CN206744487U (en) | A kind of meat products controllable oxidization reaction unit | |
| WO2007005772A1 (en) | Meat processing | |
| CN103798746A (en) | Vacuum discharge sauce production line | |
| CN114097857A (en) | A kind of preparation method of frozen vegetable omelette and production equipment thereof | |
| EP0038855A1 (en) | Method and apparatus for treatment of meat products | |
| CN110876899A (en) | Antiseptic production is with stirring conveyor | |
| EP1011336B1 (en) | Method and apparatus for pumping marinated products | |
| CN208972473U (en) | A kind of efficient vacuum curing device | |
| CN107028106A (en) | The method and apparatus that a kind of raw curing food based on meat and sausage is effectively manufactured | |
| CN216853767U (en) | Curing material smearing device for cooked food processing | |
| CN112205458A (en) | Water retention device and water retention method for flavored marinated yak meat | |
| CA1164773A (en) | Food processor and method therefor | |
| CN109511857A (en) | A kind of system and method for superelevation platen press quick Fabrication egg processed again | |
| JP2017123789A (en) | Method for producing sausage and sausage production apparatus |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |