Application of ozone micro nano bubble technology in meat processing, cleaning, deodorization, sterilization, and preservation

The Shanghai Zhongjing Ozone Micro Nano Cleaning Integrated Machine is a device that combines the strong oxidizing properties of ozone with the unique physical characteristics of micro nano bubbles. It is developed as an ozone micro nano bubble generation device, which plays an efficient role in the cleaning, deodorization, and sterilization processes of meat food processing. At the same time, it also has additional value such as preservation, and is suitable for the industrial needs of meat food processing. The following is a specific application introduction:

Deep cleaning: Peel off stubborn impurities such as wrinkles, textures, and residual impurities such as blood and minced meat in the surface of meat and fascial gaps, which traditional cleaning is difficult to completely remove. The device of Shanghai Zhongjing can generate micro nano bubbles with a diameter of 100 nanometers to 10 micrometers through special design. These bubbles can enhance water permeability and flushing force, and can penetrate into the gaps and depressions of meat. The formed gas-liquid mixture can comprehensively wash away dirt and impurities attached to the surface and deep layers of meat. Compared with traditional cleaning methods, it can more thoroughly remove stains on the surface of meat and avoid the use of chemical cleaning agents, preventing chemical residue from contaminating meat.

Quickly remove fishy smell: The fishy smell of meat is mainly caused by substances such as hydrogen sulfide and aldehyde sulfur produced by blood and protein decomposition. The ozone in this technology can undergo oxidation reactions with these fishy substances, decomposing them into odorless or minimally odorous substances. The extremely large specific surface area of micro nano bubbles prolongs the contact time and area between ozone and meat, allowing ozone nano bubbles to fully penetrate into meat tissues and decompose deep odor molecules, such as the odor produced by decomposing residual blood inside meat. Compared with traditional deodorization methods, deodorization is more thorough and will not damage the taste and nutrition of meat.

Strong sterilization: blocks the growth of microorganisms and common pathogenic bacteria such as Escherichia coli and Salmonella in meat processing. Incomplete sterilization can cause food safety issues. The ozone nano bubble water generated by Shanghai Zhongjing's equipment can destroy the cell membrane, nucleic acid and other structures of bacteria, viruses and other microorganisms, causing them to quickly deactivate. The data shows that its ozone nano bubble water has a fast sterilization rate. For example, when the concentration of Poloi virus is 0.05-0.45mg/L, it can be inactivated in 2 minutes. The sustained release effect of micro nano bubbles greatly prolongs the residence time of ozone in water, which can continuously sterilize the surface and shallow tissues of meat, reduce the risk of microbial contamination during meat processing, and ensure the safety of meat products for consumption.

Extended preservation: Ozone micro nano bubbles not only clean, remove fishy odors, and sterilize, but also have a preservation effect. Ozone can inhibit the enzyme activity that causes oxidative spoilage in meat, slowing down the oxidation process of meat; Simultaneously inhibiting the growth and reproduction of residual microorganisms, reducing their decomposition and damage to meat. This enables processed meat to better maintain its original color, elasticity, and taste, extend its shelf life and shelf life, reduce losses after meat processing, and especially meet the storage and transportation needs of large-scale meat processing enterprises.