Pig carcass acid-removing process

文档序号：705648 发布日期：2021-04-16 浏览：18次中文

阅读说明：本技术 一种猪胴体排酸工艺 (Pig carcass acid-removing process ) 是由秦牧原嵇相辉聂长涛于 2020-12-16 设计创作，主要内容包括：本发明公开了一种猪胴体排酸工艺,将猪胴体依次通过第一段快冷间、第二段快冷间、第三段快冷间和平衡排酸间进行冷却排酸,在每一段将猪胴体冷却至目标温度,并细化每一段的冷却时间,相较于现有技术,细化猪胴体的冷却步骤,以及每一步骤的冷却时间,通过逐渐降低猪胴体中心温度与库内环境温度的温差,将猪胴体的中心温度降低至目标温度,大大的降低猪胴体在冷却过程中水分损失,提高了猪胴体的冷却排酸效率。(The invention discloses a pig carcass acid discharge process, which comprises the steps of sequentially carrying out cooling and acid discharge on a pig carcass through a first section of fast cooling chamber, a second section of fast cooling chamber, a third section of fast cooling chamber and a balanced acid discharge chamber, cooling the pig carcass to a target temperature in each section, and refining the cooling time of each section.)

1. The pig carcass acid discharge process is characterized by comprising the following steps:

s1, performing first rapid cooling on the pig carcass in a first section of rapid cooling room, wherein the first rapid cooling time is 1.3h, and the central temperature of the pig carcass is reduced from 42 ℃ to 35 ℃;

s2, rapidly cooling the pig carcass for the second time in a second section of rapid cooling time, wherein the second time rapid cooling time is 1.3h, and the central temperature of the pig carcass is reduced from 35 ℃ to 30 ℃;

s3, rapidly cooling the pig carcass for the third time in a third-stage rapid cooling process, wherein the third rapid cooling time is 1.3h, and the central temperature of the pig carcass is reduced from 30 ℃ to 26 ℃;

s4, conveying the pig carcass to an equilibrium acid discharge room through a rail, cooling the pig carcass for 10 to 12 hours in the equilibrium acid discharge room, and reducing the central temperature of the pig carcass from 26 ℃ to 7 ℃.

2. The pig carcass acid discharge process according to claim 1, wherein the step S1 comprises:

the method comprises the following steps of carrying out first-time rapid cooling on a split pig carcass in a first-section rapid cooling room, wherein the first-time rapid cooling time is 1.3h, the ambient temperature of the first-section cooling room is 10-15 ℃, the evaporation temperature of a refrigeration system of the first-section rapid cooling room is 1 ℃, and the central temperature of the pig carcass is reduced to 35 ℃ from 42 ℃.

3. The pig carcass acid discharge process according to claim 1, wherein the step S2 comprises:

and (3) rapidly cooling the pig carcass for the second time in a second-stage rapid cooling room, wherein the time of the second rapid cooling is 1.3h, the environment temperature of the second-stage rapid cooling room is 4-6 ℃, the evaporation temperature of a refrigerating system of the second-stage rapid cooling room is-5 ℃, and the central temperature of the pig carcass is reduced to 30 ℃ from 35 ℃.

4. The pig carcass acid discharge process according to claim 1, wherein the step S3 comprises:

and rapidly cooling the pig carcass for the third time in a third-stage rapid cooling room, wherein the third-time rapid cooling time is 1.3h, the ambient temperature of the third-stage rapid cooling room is 0 ℃, and the evaporation temperature of a refrigeration system of the third-stage rapid cooling room is-5 ℃, so that the central temperature of the pig carcass is reduced from 30 ℃ to 26 ℃.

5. The pig carcass acid discharge process according to claim 1, wherein the step S4 comprises:

conveying the pig carcass to a balanced acid discharge room through a rail, cooling the balanced acid discharge room for 10 to 12 hours, reducing the central temperature of the pig carcass from 26 ℃ to 7 ℃, wherein the ambient temperature of the balanced acid discharge room is 0 ℃, and the evaporation temperature of a refrigeration system of the balanced acid discharge room is-5 ℃.

6. The pig carcass acid discharge process according to claim 1, wherein in the course of performing the steps S1 to S4, each step further comprises:

and spraying exogenous water to the outer surface of the pig carcass.

7. The hog carcass acid discharge process according to claim 1, wherein humidification is high frequency spray applied to the hog carcass skin in the step S1, humidification is high frequency spray applied or humidification is low frequency spray applied to the hog carcass skin in the step S2, humidification is high frequency spray applied or humidification is low frequency spray applied to the hog carcass skin in the step S3, and humidification is low frequency spray applied to the hog carcass skin in the step S4.

8. The pig carcass acid discharge process according to claim 6,

the step S1 includes: carrying out first-time rapid cooling on the pig carcass in a first-stage rapid cooling room, wherein the first-time rapid cooling time is 1.3h, the central temperature of the pig carcass is reduced from 42 ℃ to 35 ℃, and external source water is sprayed to the outer surface of the pig carcass in the first-stage rapid cooling room at high frequency, the intermittent time of the high-frequency spraying is 10 minutes, and the single-time spraying time is 10 seconds to 20 seconds;

the step S2 includes: rapidly cooling the pig carcass for the second time in a second-stage rapid cooling room, wherein the second-stage rapid cooling time is 1.3h, the central temperature of the pig carcass is reduced from 35 ℃ to 30 ℃, and external source water is sprayed to the outer surface of the pig carcass in the second-stage rapid cooling room at high frequency, the high-frequency spraying interval time is 10 minutes, and the single spraying time is 10 seconds to 20 seconds;

the step S3 includes: rapidly cooling the pig carcass for the third time in a third-stage rapid cooling room, wherein the third-time rapid cooling time is 1.3h, the central temperature of the pig carcass is reduced from 30 ℃ to 26 ℃, and externally-supplied water is sprayed to the outer surface of the pig carcass in the third-stage rapid cooling room at a low frequency, and the low-frequency spraying intermittent time is 30 minutes to 50 minutes;

the step S4 includes: and conveying the pig carcass to a balanced acid discharge room through a rail, cooling the balanced acid discharge room for 10 to 12 hours, reducing the central temperature of the pig carcass from 26 ℃ to 7 ℃, and spraying the external source water to the outer surface of the pig carcass at a low frequency in the balanced acid discharge room, wherein the low-frequency spraying interval time is 30 to 50 minutes.

9. The pig carcass acid discharge process according to claim 1, wherein the air outlet temperature of the first-stage rapid cooling refrigerating system is 6 ℃, and the air return temperature is 10 ℃.

10. The pig carcass acid discharge process according to claim 1, wherein the outlet air temperature of the second-stage rapid cooling intermediate refrigeration system, the outlet air temperature of the third-stage rapid cooling intermediate refrigeration system and the outlet air temperature of the balanced acid discharge intermediate refrigeration system are all-1.7 ℃, and the return air temperature is all 0 ℃.

11. The pig carcass acid discharge process according to claim 1, wherein the head-on wind speeds of the first section of rapid cooling chamber, the second section of rapid cooling chamber, the third section of rapid cooling chamber and the balanced acid discharge chamber are all 3.55m/s to 12 m/s.

Technical Field

The invention relates to the technical field of pig slaughtering, in particular to a pig carcass acid discharge process.

Background

After being slaughtered, the pigs become hotbeds breeding bacteria, are extremely easy to decay and deteriorate, and are poor in flavor and taste due to the fact that the hardness of the meat is increased and the tenderness of the meat is reduced. During the cooling and acid-removing process, meat is autolyzed, small molecules of muscle are broken to generate polypeptide and amino acid, the activity of enzyme in the meat and the growth and reproduction of most microorganisms are inhibited, the fiber structure of muscle tissue is changed, the meat is easy to chew and digest, the absorption and utilization rate is high, and the taste is better. Therefore, the temperature of pork needs to be rapidly reduced after slaughtering.

However, the water loss of the pig carcass is more (1.85-3.5%) in the cooling process, and the dry consumption rate of the domestic cooling acid discharge warehouse is lower by about 1.4%. The dry rate of the carcass directly affects the income of enterprises, so how to effectively reduce the loss of the carcass in the acid discharge process on the premise of ensuring the product quality is a problem to be solved urgently in the industry.

Disclosure of Invention

In view of this, the embodiment of the invention provides a pig carcass acid discharge process, so as to solve the problem that the benefit of an enterprise is affected due to the fact that the existing pig carcass has much water loss in a cooling process, and achieve the purpose of ensuring the product quality and effectively reducing the loss in the carcass acid discharge process.

In order to achieve the above purpose, the embodiments of the present invention provide the following technical solutions:

a pig carcass acid discharge process comprises the following steps:

Preferably, the step S1 includes:

Preferably, the step S2 includes:

Preferably, the step S3 includes:

Preferably, the step S4 includes: conveying the pig carcass to a balanced acid discharge room through a rail, cooling the balanced acid discharge room for 10 to 12 hours, reducing the central temperature of the pig carcass from 26 ℃ to 7 ℃, wherein the ambient temperature of the balanced acid discharge room is 0 ℃, and the evaporation temperature of a refrigeration system of the balanced acid discharge room is-5 ℃.

Preferably, in the process of executing the steps S1 to S3, each step further includes:

and spraying exogenous water to the outer surface of the pig carcass.

Preferably, the high frequency spray humidification is applied to the carcass exterior in the step S1, the high frequency spray humidification or the low frequency spray humidification is applied to the carcass exterior in the step S2, the high frequency spray humidification or the low frequency spray humidification is applied to the carcass exterior in the step S3, and the low frequency spray humidification is applied to the carcass exterior in the step S4.

Preferably, the step S1 includes: carrying out first-time rapid cooling on the pig carcass in a first-stage rapid cooling room, wherein the first-time rapid cooling time is 1.3h, the central temperature of the pig carcass is reduced from 42 ℃ to 35 ℃, and external source water is sprayed to the outer surface of the pig carcass in the first-stage rapid cooling room at high frequency, the intermittent time of the high-frequency spraying is 10 minutes, and the single-time spraying time is 10 seconds to 20 seconds;

Preferably, the air outlet temperature of the first section of rapid cooling room refrigerating system is 6 ℃, and the air return temperature is 10 ℃.

Preferably, the air outlet temperature of the second-stage rapid cooling intermediate refrigeration system, the third-stage rapid cooling intermediate refrigeration system and the balanced acid discharge intermediate refrigeration system is-1.7 ℃, and the air return temperature is 0 ℃.

Preferably, the head-on wind speeds of the first section of rapid cooling room, the second section of rapid cooling room, the third section of rapid cooling room and the ordinary acid discharge room are all 3.55m/s to 12 m/s.

According to the content, the invention discloses a pig carcass acid discharge process, which is characterized in that a pig carcass is subjected to first rapid cooling in a first section of rapid cooling time, the first rapid cooling time is 1.3h, and the central temperature of the pig carcass is reduced from 42 ℃ to 35 ℃; performing second rapid cooling on the pig carcass in a second section of rapid cooling room, wherein the second rapid cooling time is 1.3h, and the central temperature of the pig carcass is reduced from 35 ℃ to 30 ℃; rapidly cooling the pig carcass for the third time in a third-stage rapid cooling process, wherein the third rapid cooling time is 1.3h, and the central temperature of the pig carcass is reduced from 30 ℃ to 26 ℃; conveying the pig carcass to an equilibrium acid discharge room through a rail, cooling the pig carcass for 10 to 12 hours in the equilibrium acid discharge room, and reducing the central temperature of the pig carcass from 26 ℃ to 7 ℃. Through the disclosed pig carcass acid discharge process, the pig carcass is cooled and acid discharged sequentially through the first section of fast cooling chamber, the second section of fast cooling chamber, the third section of fast cooling chamber and the balanced acid discharge chamber, the pig carcass is cooled to a target temperature in each section, and the cooling time of each section is refined.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.

FIG. 1 is a schematic view of a pig carcass acid discharge process provided in an embodiment of the present invention;

FIG. 2 is a schematic view of another pig carcass acid discharge process according to the embodiment of the present invention;

FIG. 3 is a schematic view of another pig carcass acid discharge process according to the embodiment of the present invention;

fig. 4 is a schematic diagram of air flow in the pig carcass acid discharge process provided by the embodiment of the invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In this application, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.

The embodiment of the invention provides a pig carcass acid discharge process, which is shown in a figure 1 and is a pig carcass acid discharge process flow chart, and the pig carcass acid discharge process at least comprises the following steps:

It should be noted that, by cooling the pig carcass in steps S1 to S4, the central temperature of the pig carcass is rapidly reduced from 42 ℃ to 7 ℃ to discharge acid, compared with the prior art, the cooling step of the pig carcass is refined by cooling the pig carcass in a sectional manner, the cooling time of each step is reduced gradually, the temperature difference between the central temperature of the pig carcass and the ambient temperature in the storage is reduced, and finally the central temperature of the pig carcass is reduced to the target temperature, so that the water loss of the pig carcass in the cooling process is greatly reduced, and the cooling and acid discharge efficiency of the pig carcass is improved.

According to the pig carcass acid discharge process disclosed by the embodiment of the invention, the pig carcass is cooled and acid discharged sequentially through the first section of fast cooling room, the second section of fast cooling room, the third section of fast cooling room and the balanced acid discharge room, the pig carcass is cooled to the target temperature in each section, and the cooling time of each section is set through refining.

Based on the pig carcass acid discharge process disclosed above, the specific implementation process of the step S1 includes:

It should be noted that by setting the reasonable ambient temperature of the first section of rapid cooling room and the evaporating temperature of the first section of rapid cooling room refrigerating system, namely, the ambient temperature of the first section of rapid cooling room is 10 ℃ to 15 ℃, the evaporating temperature of the first section of rapid cooling room refrigerating system is 1 ℃, the pig carcass can be cooled for 1.3 hours at the ambient temperature and the evaporating temperature of the first section of rapid cooling room refrigerating system, and the central temperature of the pig carcass can be ensured to be reduced to 35 ℃ from 42 ℃.

Based on the pig carcass acid discharge process disclosed above, the specific implementation process of the step S2 includes:

It should be noted that by setting the reasonable ambient temperature of the second-stage rapid cooling chamber and the evaporating temperature of the second-stage rapid cooling chamber refrigeration system, namely, the ambient temperature of the second-stage rapid cooling chamber is 4 ℃ to 6 ℃, the evaporating temperature of the second-stage rapid cooling chamber refrigeration system is-5 ℃, the pig carcass can be cooled for 1.3 hours at the ambient temperature and the second-stage rapid cooling chamber refrigeration system at the evaporating temperature, and the central temperature of the pig carcass can be ensured to be reduced to 30 ℃ from 35 ℃.

Based on the pig carcass acid discharge process disclosed above, the specific execution process of the step S3 includes:

It should be noted that by setting the reasonable ambient temperature of the third-stage rapid cooling chamber and the evaporating temperature of the third-stage rapid cooling chamber refrigeration system, that is, the ambient temperature of the third-stage rapid cooling chamber is 0 ℃, the evaporating temperature of the third-stage rapid cooling chamber refrigeration system is-5 ℃, the pig carcass can be cooled for 1.3 hours at the ambient temperature and the evaporating temperature of the third-stage rapid cooling chamber refrigeration system at the evaporating temperature, and the central temperature of the pig carcass can be ensured to be reduced from 30 ℃ to 26 ℃.

Based on the disclosed pig carcass acid discharge process, further, the specific implementation process of the step S4 includes:

It should be noted that by setting the reasonable ambient temperature of the balanced acid discharge room and the evaporation temperature of the balanced acid discharge room refrigeration system, namely, the ambient temperature of the balanced acid discharge room is 0 ℃, the evaporation temperature of the balanced acid discharge room refrigeration system is-5 ℃, and the central temperature of the pig carcass can be better ensured to be reduced from 26 ℃ to 7 ℃ at the ambient temperature and the evaporation temperature.

It should be noted that the ambient temperature between the acid discharge equilibrium is not limited to 0 ℃, and those skilled in the art can change the ambient temperature between the acid discharge equilibrium according to actual needs.

Based on the pig carcass acid discharge process disclosed above, referring to fig. 2, in the course of performing step S1 to step S3, each step further includes:

and spraying exogenous water to the outer surface of the pig carcass.

It should be noted that, because the dry cooling loss of the pig carcass mainly results from the loss of part of the hardly flowing water when the first-stage rapid cooling chamber, the second-stage rapid cooling chamber and the third-stage rapid cooling chamber are cooled, the internal and external water potentials of the surface of the pig carcass can be reduced by spraying the external source water to the surface of the pig carcass when the first-stage rapid cooling chamber, the second-stage rapid cooling chamber and the third-stage rapid cooling chamber are cooled, so that the migration of the hardly flowing water from inside to outside is slowed down, and the dry cooling loss is reduced.

Further, the high frequency spray humidification is applied to the carcass exterior in the step S1, the high frequency spray humidification or the low frequency spray humidification is applied to the carcass exterior in the step S2, the high frequency spray humidification or the low frequency spray humidification is applied to the carcass exterior in the step S3, and the low frequency spray humidification is applied to the carcass exterior in the step S4.

It should be noted that, in step S1, the exterior of the pig carcass is subjected to high-frequency spraying humidification, in step S2, the exterior of the pig carcass is subjected to high-frequency spraying humidification or low-frequency spraying humidification, in step S3, the exterior of the pig carcass is subjected to high-frequency spraying humidification or low-frequency spraying humidification, and in step S4, the exterior of the pig carcass is subjected to low-frequency spraying humidification, so that the water potential inside and outside the surface of the pig carcass can be reduced, the migration of difficult-flowing water from inside to outside can be reduced, and the cooling dry consumption can be reduced.

Further, based on the pig carcass acid discharge process disclosed above,

it should be noted that, in step S1, the external source water is high-frequency sprayed to the outer surface of the pig carcass for 1.3 hours in the first stage of fast cooling, the high-frequency spraying interval duration is 10 minutes, and the single spraying duration is 10 seconds to 20 seconds, so that the water potential inside and outside the surface of the pig carcass can be reduced, thereby slowing down the migration of the difficult-flowing water from inside to outside, reducing the cooling dry consumption, saving water, and reducing the waste of water resources.

The step S2 includes: rapidly cooling the pig carcass for the second time in a second-stage rapid cooling room, wherein the second-stage rapid cooling time is 1.3h, the central temperature of the pig carcass is reduced from 35 ℃ to 30 ℃, and externally-supplied water is sprayed to the outer surface of the pig carcass for 1.3h in the second-stage rapid cooling room in a high-frequency mode, the intermittent time of the high-frequency spraying is 10min, and the single-time spraying time is 10 s-20 s;

it should be noted that, in step S2, the external source water is high-frequency sprayed on the surface of the pig carcass for 1.3 hours, the high-frequency spraying interval duration is 10 minutes, and the single spraying duration is 10 seconds to 20 seconds, so that the water potential inside and on the surface of the pig carcass can be reduced, thereby slowing down the migration of the difficult-flowing water from inside to outside, reducing the cooling dry consumption, saving water, and reducing the waste of water resources.

It should be noted that, in the first section of rapid cooling chamber and the second section of rapid cooling chamber, the external source water high-frequency spraying time, the high-frequency spraying intermittent time, and the single spraying time are applied to the exterior of the pig carcass, and those skilled in the art can make an adaptive adjustment to the external source water high-frequency spraying time, the high-frequency spraying intermittent time, and the single spraying time according to actual needs, and therefore, the time setting is not limited thereto.

It is worth noting that the high-frequency spraying time of the external source water to the outer surface of the pig carcass between the first-stage quick cooling chamber and the second-stage quick cooling chamber can be the same time length or different time lengths, the high-frequency spraying intermittent time length can be the same time length or different time lengths, and the single spraying time length can be the same time length or different time lengths.

The step S3 includes: and rapidly cooling the pig carcass for the third time in a third-stage rapid cooling room, wherein the third-time rapid cooling time is 1.3h, the central temperature of the pig carcass is reduced from 30 ℃ to 26 ℃, and external source water is sprayed to the outer surface of the pig carcass in the third-stage rapid cooling room at a low frequency, and the low-frequency spraying interval time is 30-50 minutes.

The step S4 includes: and conveying the pig carcass to a balanced acid discharge room through a rail, cooling the balanced acid discharge room for 10 to 12 hours, reducing the central temperature of the pig carcass from 26 ℃ to 7 ℃, and spraying the external source water to the outer surface of the pig carcass at a low frequency in the balanced acid discharge room, wherein the low-frequency spraying interval time is 30 to 50 minutes.

In the step S3 and the step S4, the external water is sprayed onto the surface of the pig carcass at a low frequency between the third section of quick cooling chamber and the balanced acid discharge chamber, and the low-frequency spraying interval time is 30 to 50 minutes, so that the water potential inside and outside the surface of the pig carcass can be reduced, the migration of the flowing water from inside to outside is reduced, the cooling dry consumption is reduced, the water is saved, and the waste of water resources is reduced.

It should be further noted that, in the third-stage rapid cooling chamber and the balanced acid discharge chamber, the low-frequency spraying intermittent duration to the outer surface of the pig carcass can be adaptively adjusted by a person skilled in the art according to actual needs, and the low-frequency spraying intermittent duration is not limited to 30 minutes to 50 minutes.

It is worth noting that the intermittent duration of the low-frequency spraying to the outer surface of the pig carcass between the third-stage quick cooling chamber and the balanced acid discharge chamber can be the same or different, and in the application, the intermittent duration of the low-frequency spraying to the outer surface of the pig carcass between the third-stage quick cooling chamber and the balanced acid discharge chamber is preferably the same.

Based on the pig carcass acid discharge process disclosed above, further, the air outlet temperature of the first-stage rapid cooling room refrigerating system is 6 ℃, and the air return temperature is 10 ℃.

Based on the pig carcass acid discharge process disclosed above, further, the air outlet temperature of the second-stage rapid cooling intermediate refrigeration system, the third-stage rapid cooling intermediate refrigeration system and the balanced acid discharge intermediate refrigeration system is-1.7 ℃, and the air return temperature is 0 ℃.

The air outlet temperature of the first section of rapid cooling intermediate refrigeration system is 6 ℃, the air return temperature is 0 ℃, the air outlet temperature of the second section of rapid cooling intermediate refrigeration system, the third section of rapid cooling intermediate refrigeration system and the balanced acid discharge intermediate refrigeration system is-1.7 ℃, the air return temperature is 0 ℃, the cold quantity in the pig carcass cooling process can be increased, the pig carcass cooling can be accelerated and reduced, the loss of the pig carcass in the acid discharge process is reduced, the cooling and acid discharge time is shortened, and the effect of reducing the dry loss is achieved.

It should be further noted that the air outlet temperature and the air return temperature of the first-stage rapid cooling intermediate refrigeration system, the second-stage rapid cooling intermediate refrigeration system, the third-stage rapid cooling intermediate refrigeration system and the balanced acid discharge intermediate refrigeration system can be modified by those skilled in the art according to actual needs, and therefore, the air outlet temperature and the air return temperature of the first-stage rapid cooling intermediate refrigeration system, the second-stage rapid cooling intermediate refrigeration system, the third-stage rapid cooling intermediate refrigeration system and the balanced acid discharge intermediate refrigeration system are not limited thereto.

Based on the pig carcass acid discharge process disclosed above, further, the head-on wind speeds of the first section of rapid cooling chamber, the second section of rapid cooling chamber, the third section of rapid cooling chamber and the balanced acid discharge chamber are all 3.55m/s to 12 m/s.

It should be noted that by arranging the first-stage rapid cooling intermediate refrigeration system, the second-stage rapid cooling intermediate refrigeration system, the third-stage rapid cooling intermediate refrigeration system and the balanced acid discharge intermediate refrigeration system, the air outlet speed is 3.55m/s to 12m/s, and/or the air return speed is 0.6m/s to 1.2m/s, the air volume in the pig carcass cooling process can be increased, the cold air circulation frequency in the storehouse can be increased, the pig carcass cooling can be accelerated and reduced, the loss of the pig carcass in the acid discharge process can be reduced, the cooling and acid discharge time can be shortened, and the effect of reducing the dry loss of the pig carcass can be achieved.

It should be noted that, the setting of the wind speeds of the first section rapid cooling chamber, the second section rapid cooling chamber, the third section rapid cooling chamber and the balanced acid discharge chamber may be modified by those skilled in the art according to actual needs, and therefore, the wind speeds of the first section rapid cooling chamber, the second section rapid cooling chamber, the third section rapid cooling chamber and the balanced acid discharge chamber are not limited to 3.55m/s to 12 m/s.

In order to facilitate understanding of the pig carcass acid discharge process disclosed above, the present solution is further described below with reference to fig. 3 and 4 based on fig. 1 and 2.

After the live pigs are slaughtered, weighed and classified, the pig carcasses enter a cooling and acid-discharging stage and sequentially enter four rooms, namely:

s1, slaughtering and processing a pig carcass, entering a first section of quick cooling room through a rail, and moving forwards along the rail in the first section of quick cooling room for 1.3 hours, wherein the central temperature of the pig carcass is reduced from 42 ℃ to about 35 ℃, the ambient temperature of the first section of quick cooling room is 10-15 ℃, and the evaporation temperature of a refrigeration system is 1 ℃;

s2, enabling the pig carcass to pass through a first section of quick cooling chamber, then connecting the pig carcass through a rail, entering a second section of quick cooling chamber, and moving forwards along the rail in the second section of quick cooling chamber for 1.3 hours, wherein the central temperature of the pig carcass is reduced from 35 ℃ to about 30 ℃, the ambient temperature of the first section of quick cooling chamber is 4-6 ℃, and the evaporation temperature of a refrigerating system is-5 ℃;

s3, enabling the pig carcass to pass through a second section of quick cooling chamber, then connecting the pig carcass through a rail, entering a third section of quick cooling chamber, and moving forwards along the rail in the third section of quick cooling chamber for 1.3 hours, wherein the central temperature of the pig carcass is reduced from 30 ℃ to about 26 ℃, the ambient temperature of the first section of quick cooling chamber is 0 ℃, and the evaporation temperature of a refrigerating system is-5 ℃;

and S4, after passing through a third section of quick cooling room, connecting the pig carcass through a rail, and respectively entering each balanced acid discharge room, wherein the inside of each acid discharge room is also in rail suspension type cooling acid discharge for 10-12 hours, the central temperature of the pig carcass is reduced from 26 ℃ to below 7 ℃, the ambient temperature of all the balanced acid discharge rooms is 0 ℃, and the evaporation temperature of a refrigerating system is-5 ℃.

In the initial stage of air circulation cooling between quick cooling and acid discharge, the pig carcass cooling dry consumption mainly comes from the loss of free water; the later cooling dry consumption mainly comes from the loss of part of water which is not easy to flow; the pig carcass can be sprayed with proper amount of exogenous water by atomization spraying, so that the water potential inside and outside the surface of the meat can be reduced, the migration of the water which is not easy to flow from inside to outside is slowed down, and the cooling dry consumption is reduced. In order to ensure that the pig carcass has good effects of consumption reduction and cost reduction in the stages of quick cooling, cooling and acid discharge, sectional type spraying humidification is further carried out in the warehouse: firstly, 3 hours before high-frequency spraying, the high-frequency spraying intermittence time is 10min, and the single spraying time is 10-20 s; and secondly, the time interval of the later period of the low-frequency spraying interval is 30-50 min. The specific amount and time of spraying can be adjusted according to production scores.

The refrigeration system gradually reduces the temperature difference between the central temperature of the pig carcass and the environmental temperature in the storehouse through sectional cooling, and completes the cooling and acid discharging process of the pig carcass; in addition, the dry consumption index is reduced by improving the evaporation temperature of a refrigerating system in the cold storage warehouse (reducing the temperature difference between the refrigerating system and the warehouse temperature), increasing the air humidity in the cold storage warehouse, improving the air quantity and balancing the air circulation times.

The invention has the beneficial effects that:

1. the air outlet temperature and the air return temperature of the air cooler of the refrigeration system in the refrigerator are respectively-1.7 ℃ and 0 ℃, and the temperature difference between the air outlet and the air return is as low as 1.7 ℃, so that the frosting and condensation conditions of the air cooler can be effectively reduced, and the refrigeration energy efficiency of the air cooler is improved;

2. the air quantity is increased, the cold air circulation frequency in the storehouse is increased, the temperature reduction of the pig carcass can be accelerated, the loss of the pig carcass in the acid discharge process is reduced, the temperature reduction and acid discharge time is shortened, and the dry consumption is reduced.

The embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from the other embodiments. In particular, the system or system embodiments are substantially similar to the method embodiments and therefore are described in a relatively simple manner, and reference may be made to some of the descriptions of the method embodiments for related points. The above-described system and system embodiments are only illustrative, wherein the units described as separate parts may or may not be physically separate, and the parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of the present embodiment. One of ordinary skill in the art can understand and implement it without inventive effort.

Those of skill would further appreciate that the various illustrative elements and algorithm steps described in connection with the embodiments disclosed herein may be implemented as electronic hardware, computer software, or combinations of both, and that the various illustrative components and steps have been described above generally in terms of their functionality in order to clearly illustrate this interchangeability of hardware and software. Whether such functionality is implemented as hardware or software depends upon the particular application and design constraints imposed on the implementation. Skilled artisans may implement the described functionality in varying ways for each particular application, but such implementation decisions should not be interpreted as causing a departure from the scope of the present invention.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

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Pig carcass acid-removing process

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