Meat dish plasma cool sterilization device

Abstract

The invention discloses a meat dish plasma cool sterilization device. The meat dish plasma cool sterilization device comprises a hanging frame, a plurality of hooks mounted on the hanging frame, and aplasma transmitting assembly, wherein the plasma transmitting assembly comprises an annular plate which can rotate and a partition plate, the partition plate and the annular plate are arranged oppositely, a plurality of pole plates are arranged on one side close to the annular plate, of the partition plate in a spacing manner, a plurality of protrusions are arranged on the annular plate in a spacing manner, and a plasma can be generated between each protrusion and the pole plate; the hooks and the hanging frame are in cooperation, wherein the hooks can hook meat dishes to enable the meat dishes to move along the hanging frame; and the moving speed of each hook is the same as that of each protrusion in the straight line region of the annular plate, a plurality of plasma chambers are formedbetween each protrusion and the corresponding partition plate, and the meat dishes can be sterilized in the plasma chambers.

Description

technical field [0001] The invention relates to the field of meat food sterilization, in particular to a plasma cold sterilization device for meat food. Background technique [0002] The production and processing of meat products are easily contaminated by microorganisms. The growth and reproduction of microorganisms can lead to spoilage and deterioration of meat products, shorten the shelf life of products, and even lead to poisoning incidents. Therefore, sterilization treatment is essential for meat products. Food sterilization is an indispensable link in the meat product processing technology. It is necessary to choose efficient sterilization treatment methods. Traditional methods mainly include heat treatment and chemical treatment. These methods are not suitable for meat food sterilization and will produce harmful residues. The safety of the product is affected. Due to the high heat sensitivity of meat products, thermal sterilization technology is greatly limited in thi...

AI Technical Summary

Problems solved by technology

[0002] The production and processing of meat products are easily contaminated by microorganisms. The growth and reproduction of microorganisms can lead to spoilage and deterioration of meat products, shorten the shelf life of products, and even lead to poisoning incidents. Therefore, sterilization treatment is essential for meat products. Food sterilization is an indispensable link in the meat product processing technology. It is necessary to choose efficient sterilization treatment methods. Traditional methods mainly include heat treatment and chemical treatment. These methods are not suitable for meat food sterilization and will produce harmful residues. The safety of the product is affected. Due to the high heat sensitivity of meat products, thermal sterilization technology is greatly limited in this field. A variety of active groups and particles generated by plasma can react with various components in microorganisms , thus hindering the normal growth of microorganisms, eventually leading to death, the temperature does not change significantly during the reaction process, and there is no direct contact with meat, and it is gradually receiving more and more attention

[0003] The traditional plasma sterilization device only makes the meat food pass through the gap between the two plates, so that the plasma generated by the two plates can be sterilized without forming a plasma cavity. Some sterilizers with a plasma cavity can only sterilize one piece at a time. Meat is sterilized without protrusions, and the protrusions and meat products will not be relatively static during the moving process, so a mobile plasma cavity cannot be formed between the protrusions and the plate, and the sterilization time and sterilization effect are poor , there is no fan in the plasma chamber, which will not form a circulating wind in the plasma chamber, resulting in uneven distribution of plasma in the plasma chamber, which will cause different sterilization effects at different positions of the meat food, and reduce the sterilization effect of the meat food

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