Braised Meat Production Line

As a popular cooked food category, the industrial production of braised pork relies on specialized braised pork production lines. This production line integrates multiple processes such as raw material processing, braising, sterilization, cooling, and packaging. With its efficient, precise, and safe performance characteristics, it has achieved large-scale and standardized production of braised meat products.

1、 Performance of raw material processing stage

（1） Thawing and cleaning equipment

Thawing equipment: For frozen livestock and poultry raw materials such as pork, beef, chicken feet, etc., the braised meat production line is equipped with a low-temperature and high humidity thawing machine. This device achieves uniform thawing of raw materials by controlling temperature (0-4 ℃) and humidity (90% -95%), avoiding nutrient loss and meat loss caused by traditional hydrolysis freezing. The thawing time can be precisely adjusted according to the size of the raw materials (such as the thawing time of 5-10kg meat pieces is about 2-4 hours). After thawing, the center temperature of the raw materials is controlled at -1 ℃ to 1 ℃, which can ensure the freshness and tenderness of the meat and reduce the growth of microorganisms.

Cleaning equipment: Using a combination of bubble cleaning and spraying, high-pressure bubbles are used to remove blood stains and impurities from the surface of the raw materials, and then thoroughly rinsed with a 360 ° rotating spray. The equipment is equipped with a filtering device that can recycle cleaning water, achieving a water saving rate of over 30%. For raw materials with bones (such as pig trotters), a brush roller is also equipped to assist in cleaning, ensuring that the gaps are clean. After cleaning, the total number of bacteria in the raw materials can be reduced by more than 50%.

（2） Splitting and trimming equipment

Automatic segmentation machine: According to the needs of different braised meat categories, the segmentation machine can achieve various specifications such as slicing (3-5cm), slicing (0.3-0.5cm), and sectioning (2-3cm) by changing the cutting tools. The cutting accuracy error is ≤ 1mm, and the cutting tool is made of food grade stainless steel material. The cutting edge has been specially treated to reduce meat squeezing and damage during cutting. For example, when processing pork belly, it can be divided into 800-1200kg per hour, which is 5-8 times more efficient than manual labor.

Repair worktable: To meet the requirements of precision machining, the production line is equipped with a repair worktable with lighting and magnifying glass to assist in manually removing impurities such as fascia and grease from the surface of raw materials. A negative pressure suction device is installed below the workbench to promptly remove debris and odors, maintaining a clean operating environment.

2、 Core performance of brine production process

（1） Intelligent brine pot

Accurate temperature control and pressure: using electric heating or steam heating methods, temperature control range 30-120 ℃, accuracy ± 1 ℃; The pressure control range is 0-0.15MPa, and it can be selected according to the characteristics of the raw materials to be braised under normal pressure (such as beef 85-90 ℃, 3-4 hours) or under high pressure (such as chicken feet 105 ℃, 0.1MPa, 30-40 minutes). The pot is equipped with temperature sensors and stirring devices inside to ensure uniform temperature of the brine and avoid burning caused by local overheating.

Braised soup circulation and energy saving: Equipped with a braised soup circulation pump, the braised soup is circulated every 3-5 minutes to ensure uniform taste of the raw materials (salinity difference of the same batch of products ≤ 0.2%). The pot body adopts a double-layer insulation design, with a heat loss rate of less than 10%, saving more than 25% energy compared to traditional iron pots. In addition, the brine filtration and recovery system can separate impurities and retain flavor substances, extending the service life of brine (50-80 batches can be recycled in a single use).

（2） Automatic feeding and material retrieval

Accurate feeding is achieved through the combination of a robotic arm and a weighing sensor, with an error of ≤ 50g, to avoid the overflow of brine and the accumulation of raw materials caused by manual feeding. After the braising process is completed, the automatic lifting basket retrieves the raw materials as a whole, reducing pollution caused by manual contact. The retrieval time is ≤ 30 seconds per batch, greatly improving efficiency.

3、 Performance of sterilization and cooling processes

（1） Secondary sterilization equipment

High temperature and high pressure sterilization pot: For vacuum packaged braised meat (such as braised beef), a high temperature and high pressure sterilization process of 121 ℃ and 0.15MPa is used, and the sterilization time is adjusted according to the product thickness (such as 20-25 minutes for 2cm thick meat slices). The equipment is equipped with an F-value control system to ensure consistent sterilization effect for each batch, and the shelf life of the sterilized products can reach 6-12 months (stored at room temperature).

Pasteurization machine: suitable for ready to eat low-temperature braised meat (such as braised pig ears), it achieves sterilization by keeping at 65-70 ℃ for 30 minutes, which can kill pathogenic bacteria while preserving the tenderness and flavor of the meat. After sterilization, the product needs to be stored in cold chain (0-4 ℃) with a shelf life of 15-30 days.

（2） Rapid cooling system

The sterilized product is rapidly cooled by a vacuum cooler, which can reduce the center temperature from 80 ℃ to below 25 ℃ within 1 hour, increasing the efficiency by 4-6 times compared to traditional air cooling. The cooling process is carried out in a closed environment to avoid secondary pollution, and the cooling is uniform, reducing the meat shrinkage and juice loss caused by temperature differences in the product (juice loss rate ≤ 3%).

4、 Packaging performance

Adopting a dual chamber vacuum packaging machine, the vacuum degree can reach -0.096MPa, and the sealing temperature can be adjusted from 180-220 ℃ to ensure tight packaging sealing (leakage rate ≤ 0.1%). The device supports multiple packaging specifications (such as 100g, 250g, 500g), and can be quickly switched by changing molds. It can pack 3000-5000 bags per hour. For irregularly shaped braised meat (such as braised duck head), a body fitted packaging machine is equipped to make the packaging film closely fit the product surface and improve the display effect.