World Broiler Processing Technology

World Broiler Processing Technology

First, the improvement of processing and processing methods for the world's broilers

1st and 50th processing methods

In the 1950s, it was mainly semi-mechanized machining. Hot water soaking tank and roller depilation machine as the main machinery, soaking hot water in chicken body (30

Left and right) is placed in the cylinder of the bottom and side wall finger rubber columns, and the bottom is rotated for de-feathering, treating hundreds of bottles per hour. However, it is better than manual work

High tens of times of ergonomic efficiency. Therefore, it is widely used in the world. At present, it is still used in some developing countries in Asia.

2、60's processing methods

In the 1960s, it was dominated by flowing water processing. An equidistance spreader is mounted on the chain conveyor belt on the roof, and chicken legs are hung on the spreader.

The water operation method includes bloodletting, hot water soaking, and defeathering. A team of 20-30 people can process 2000-3000 per hour. However, segmentation

Head, claws, viscera and other operations are still to be completed manually on different production lines.

3, 70 years of processing methods

In the mid-1970s, crankshaft stun guns (cut cloacas), visceral excision machines, and machines for treating myogastric linings were developed. They were also developed for transportation.

The piping system for the wastes such as viscera and residues is truly automated.

4th and 80s processing methods

The 1980s were based on the division measurement of broilers and cooling air instead of cold water cooling. Due to the development of the fast food industry, consumers are proposing to split the broiler

Strict measurement standards, consumers in Europe also criticized the cooling of cold water, forcing processing companies in the measurement of packaging, cooling and cooling channel utilization

Improvements have been made.

5, 90 years of processing methods

In the 1990s, due to the increase in net meat consumption around the world, meat-cutting machines and deboning machines were developed in large quantities. In Japan, broilers are generally in the form of net meat

Sales, along with the popularity of various flavored foods, fast foods and processed foods, some European and American countries are also keen to consume net meat.

II. Prospects for processing and processing methods of world broilers

1, delivery operations automation

Automatically unloading chickens in chicken coops and processing plants can reduce labor intensity by 2/3 and chickens compared to individual chickens and chickens in the past.

Body damage and muscle spasms caused by stress affect the meat quality.

2, counter-current hot water treatment

In the past, although hot water immersion was used to change the water, the bacteria and dirt in the immersion tank were often adsorbed on the feather and body surface of the chicken and expanded on the defeathering stage.

Big pollution. When the chicken body is soaked and comes out, if the device is continuously installed with hot water, the soaked chicken body can be rinsed. Real verification

Ming, this counter-flow hot water treatment system can reduce 55% of bacteria on the surface of chickens.

3, chlorination of cooling water

The cooling water in the cooling tank is sterilized with chlorine, and with the replacement of water, as long as 20 μL/L of chlorinated water is used, sufficient sterilization and sterilization can be achieved.

If the combination of counter-flow hot water treatment and cooling water chlorination, the ideal purification and disinfection effect can be achieved.

4, jet-type scalding and de-feathering

The hot water of 67°C is directly sprayed on the chicken body that has been passed through the blood, and the feather is removed at the same time, and then the water containing the feather is filtered, heated, and reused. This kind

The advantage of the method is to avoid mutual contamination of the soaking tanks, and also saves energy due to the reuse of hot water.

5. Separation after removal of internal organs

After the viscera is removed, it is removed together with the chicken body. During the movement, the contamination from the contents of the viscera may be encountered. In a new way, the viscera may be taken out of the horse.

Separated from the chicken body, the liver and heart were removed from the internal organs production line. This allows all products to be transferred to the cooling device cleanly and hygienically.

6, automatic bone removal machine

More than 80% of broilers (broilers and high-quality broilers) produced in Japan are divided into net meat. The production of split net meat in various countries is increasing due to the

The work division can only divide 70-90 people per person per day. Therefore, Japan first developed the bone removal machine for the purpose of taking net meat. The development of the bone removal machine is based on the split chicken.

The difference in meat parts is different. The extraction of breast meat, leg muscles, and peeling bone splitters was developed to greatly increase labor productivity.

7, electric stimulation to promote the maturation of muscle

The muscles that are cut from the chicken body usually go through 4 hours of aging time (in an environment of 1-4°C), otherwise the muscles will harden, which is due to the muscles

Energy causes muscle contraction. By releasing this energy by electrical stimulation, the curing time can be shortened. This method should be the first in Texas in the United States.

Use, with 400V voltage, 15s can complete the aging process.

8, processing processes separated from each other

From a hygienic point of view, especially to prevent contamination of workers during the movement, the live chickens are carried in and unloaded, bleeded, soaked, defeated, and taken inside.

Dirty, cooling, partitioning and other processes shall be separated by separate walls. In European and American countries, the processing plant shall be treated and separated from the internal organs, especially the processing of net meat.

Must be done in a closed environment.

In summary, as the scale of broiler production and processing expands, the degree of automation and health standards will become higher and higher, requiring food production and processing enterprises.

The continuous technological improvement in the processing and preservation of products, hygiene and quarantine, etc., can improve the competitiveness of products in the international market.

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