Brining apparatus includes a refrigerator, a sink, and a hollow housing to receive brining fluid and a turkey. The housing has an open mouth at the top. The apparatus also includes a cover which sealingly removably engages the mouth of the housing. The housing includes a valve to drain brining liquid from the housing. The housing and cover are shaped and dimensioned, when assembled, to fit in the refrigerator for cooling, and to fit in the sink to drain brining liquid from the housing.

Disclosed is a device and method for preparing composite ice glaze, relating to the field of freshness of aquatic products. The device includes a frame portion, a mother liquid preparation portion, an ice glaze preparation portion, an ice glaze post-processing portion and a controller system; the frame portion includes a shell, a base, and a thermal insulation baffles; the mother liquid preparation portion includes a main water inlet pipe, a water storage tank, mother liquid tanks; the ice glaze preparation portion includes a homogenizing tank, a homogenizing tank inlet pipe, a waste cylinder inlet pipe; the ice glaze post-processing portion includes a reception cylinder, and a waste cylinder. The device provided by the invention is simple to use, and the prepared concentration is accurate and effective, so that the compounding process can be simplified and the compounding efficiency is effectively improved.

Disclosed is a device and method for preparing composite ice glaze, relating to the field of freshness of aquatic products. The device includes a frame portion, a mother liquid preparation portion, an ice glaze preparation portion, an ice glaze post-processing portion and a controller system; the frame portion includes a shell, a base, and a thermal insulation baffles; the mother liquid preparation portion includes a main water inlet pipe, a water storage tank, mother liquid tanks; the ice glaze preparation portion includes a homogenizing tank, a homogenizing tank inlet pipe, a waste cylinder inlet pipe; the ice glaze post-processing portion includes a reception cylinder, and a waste cylinder. The device provided by the invention is simple to use, and the prepared concentration is accurate and effective, so that the compounding process can be simplified and the compounding efficiency is effectively improved.

The invention relates to a pickling machine comprising a detection device for detecting if a needle is blocked, damaged and/or broken.

Embodiments of the present disclosure provide an auger dip apparatus for the application of antimicrobial solution to raw food. Embodiments of the present disclosure may use an auger as a single moving part to move the food work pieces through the application area for antimicrobial solution. Embodiments of the present disclosure are simple with only one moving auger part to move the food pieces, and the bearing for the moving part, supporting the shaft of the auger, may be configured to be outside of the cabinet with the reservoir of the antimicrobial solution, so that the bearing is not in contact with the antimicrobial solution. This provides for less maintenance and downtime, particularly unscheduled downtime, than a system using more complicated exposed parts. The present disclosure also permits a more compact and lighter configuration for an assembled application unit.

Embodiments of the present disclosure provide an auger dip apparatus for the application of antimicrobial solution to raw food. Embodiments of the present disclosure may use an auger as a single moving part to move the food work pieces through the application area for antimicrobial solution. Embodiments of the present disclosure are simple with only one moving auger part to move the food pieces, and the bearing for the moving part, supporting the shaft of the auger, may be configured to be outside of the cabinet with the reservoir of the antimicrobial solution, so that the bearing is not in contact with the antimicrobial solution. This provides for less maintenance and downtime, particularly unscheduled downtime, than a system using more complicated exposed parts. The present disclosure also permits a more compact and lighter configuration for an assembled application unit.

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

Provided is an apparatus or low-temperature aging using slurry ice including: a slurry ice producing part that adjusts the salinity of a brine so as to produce slurry ice at a target temperature; and an aging tank in which food to be aged is stored at the target temperature, for low-temperature aging, in the slurry ice produced by the slurry ice producing part, wherein by aging the food to be aged, especially meat such as pork, beef, and the like at a low temperature so that the food to be aged does not freeze at sub-zero temperatures, using the slurry ice, the freshness of the meat can be maintained and the texture thereof can be improved.

Provided is an apparatus or low-temperature aging using slurry ice including: a slurry ice producing part that adjusts the salinity of a brine so as to produce slurry ice at a target temperature; and an aging tank in which food to be aged is stored at the target temperature, for low-temperature aging, in the slurry ice produced by the slurry ice producing part, wherein by aging the food to be aged, especially meat such as pork, beef, and the like at a low temperature so that the food to be aged does not freeze at sub-zero temperatures, using the slurry ice, the freshness of the meat can be maintained and the texture thereof can be improved.