The vacuum pickling machine in the cooked pork shop can be quickly pickled and flavored. Boil through a semi-automatic planetary frying pan or a full-automatic planetary frying pan or a high pressure boiling pan, and then use a vacuum packaging machine for vacuum packaging. Finally, use a high temperature sterilization pan for high temperature sterilization to extend the shelf life. Clean the line air main line and other supporting equipment according to the situation.
The cooked meat production line is a professional complete set of equipment designed for the marinated meat products (such as pickled beef, pickled chicken claw, smoked duck, etc.) such as sauce brine, red flamed meat and smoking. Its performance characteristics focus on the four core requirements of "stable flavor, thorough sterilization, efficient mass production and compliance safety". Meanwhile, the process characteristics of "uniform flavor and soft and sticky taste" of the marinated meat products are taken into consideration, as follows:
1、 Precise temperature control ensures the consistency of taste and taste
The flavor and taste of the marinated meat (such as softness, penetration of sauce flavor) are highly dependent on the precise control of heating temperature, duration and pressure. The production line realizes the standardized process through professional equipment:
Gradient temperature control and pressure regulation: core cooking equipment (such as full-automatic halogenated pan and high-pressure boiling pan) is equipped with PLC control system, which can set multi-stage temperature curve (such as "large fire boiling → medium fire slow halogenated → small fire juice collection"), with temperature control accuracy of ± 1 ℃. For example:
The pickled beef shall be boiled in 95-100 ℃ boiling water to defoaming, and then transferred to 80-85 ℃ brine soup for slow brine for 2-3 hours to ensure that the meat quality is not good and the meat is flavored;
The marinated meat with bone (such as chicken claw with brine) can shorten the marinating time to 30-40 minutes through the high pressure cooker (0.12-0.15MPa pressure), while allowing the brine to penetrate into the bone seam.
Circulation and mixing optimization of brine soup: part of the brine pot is equipped with bottom circulation pump, so that the brine soup evenly flows through the surface of the food materials to avoid local over-salt or insufficient flavor; For large pieces of meat (such as whole duck), the equipment can be turned slowly (rotating speed 5-10r/min) to ensure that each part is heated and the smell is even.
2、 Efficient sterilization and preservation, extended shelf life
Brined meat belongs to high protein and high moisture food, easy to breed microbes. The production line guarantees food safety and shelf life through the combination of "secondary sterilization+sterile packaging":
Staged sterilization process:
Pre-sterilization: the halogenation process itself achieves preliminary sterilization through high temperature (above 80 ℃) to kill most pathogenic bacteria;
Secondary sterilization: after vacuum packaging, use a high temperature and high pressure sterilization pot (121 ℃, 0.15MPa, lasting for 15-30 minutes) to completely kill heat resistant bacteria such as Bacillus. With vacuum packaging (vacuum degree ≤ -0.09MPa), the shelf life can be extended to 6-12 months (storage at room temperature).
Low temperature sterilization: pasteurization (65 - 70 ℃, 30 minutes) is adopted for products (such as chicken) that need to retain fresh taste, which can reduce meat aging while sterilization. 15-30 days shelf life can be achieved with cold chain storage.
3、 Automatic linkage improves mass production efficiency
Brine production process (unfreezing → cleaning → blanching → brine preparation → cooling → packaging) has many links, and the production line realizes continuous production through equipment linkage to reduce labor cost:
Connection of the whole process:
Raw material treatment: thawing tank (circulating thawing at 20-25 ℃ water temperature) → bubble cleaner (high pressure water flow to remove blood and impurities) → automatic feeder (conveying food materials to the brine pan);
Post-treatment: transfer the brine to the cooling line (cooling by cold air or vacuum, reducing the center temperature from 80 ℃ to below 25 ℃ within 1 hour to avoid secondary pollution) → vacuum packing machine (automatic slitting, bagging, vacuumizing and sealing).
High-capacity design: Small-sized production line can handle 50-200kg food materials per hour, while large production line (such as multi-head halogenated cooker in parallel) can handle 500-1000kg/hour, meeting the demand of large scale supply of Shangchao, E-commerce, etc.
4、 Food grade material and hygiene design, meeting safety standards
The marinated meat directly contacts with the marinated soup and high temperature, and the sanitary design of the equipment shall strictly comply with GB 2726 National Standard for Safety of cooked meat products:
Contact material: all parts contacting with food and brine soup (brine pot, conveyor belt and cutter) shall be made of 304 stainless steel, which shall be resistant to the corrosion of brine soup (including salt and spices), and the surface shall be smooth and easy to clean; Seals shall be food grade silica gel (resistant to 150 ℃ high temperature) to avoid aging and pollution.
Easily Cleanable Construction:
Brine pot and sterilization pot are equipped with CIP CIP CIP cleaning system, which is washed by high-temperature (85 ℃) alkaline water+clean water circulation to remove residual grease and brine residue on the pot wall;
The corner of equipment shall be designed with round corner (radius ≥ 5mm) to avoid hygienic dead corner; The conveyor belt can be quickly removed for deep manual cleaning.
5、 Flexible adaptability, meeting the requirements of multi-category production
There are various kinds of marinated meat (sauce, marinated pork, smoked meat, roasted meat, etc.), and the production line achieves multi-process compatibility through modular design:
Flexible process switching:
Brine production link: when changing the brine recipe (such as five-flavor, chilly and soy sauce), adjust the temperature and duration of the brine production through the control system without changing the equipment;
Post-treatment link: add a smoking box to produce smoking meat (such as pork elbow), switch the air-regulating packing machine (nitrogen+carbon dioxide) to replace the vacuum packing, and it is suitable for the products to be kept in color (such as pork ear).
Wide adaptability of food materials: different raw materials such as livestock meat (pig, cattle, chicken and duck) and soy products (dried bean marina) can be processed by adjusting the parameters of cutting equipment (such as cutting thickness of 3-5mm and cutting size of 2-3cm) to meet the demands of diversified products.
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