Food sterilization method

Abstract

The invention relates to a food sterilizing method comprising the following steps: keeping the food under normal pressure for 15-20 minutes; heating the food to 80-95 degrees centigrade; closing all exhaust valves; heating the sterilization kettle to the temperature of 115-125 degrees centigrade in 15-30 minutes, and preserving the heat for 20-35 minutes; raising the pressure in the sterilization pressure kettle to 0.15MPa-0.2MPa in 3-7 minutes; then opening the cold water valve to make the temperature in the kettle to decrease suddenly, and closing the air compressor valve when the temperature in the kettle is under 50 degrees centigrade; finally, taking out the product. The method can kill the bacteria thoroughly, and causes no secondary pollution.

Description

technical field [0001] The invention relates to a food sterilization method. Background technique [0002] At present, the sterilization of food generally uses atmospheric pressure sterilization, pasteurization, UHF sterilization or aseptic packaging methods, but these sterilization methods are easy to waste water and steam resources, and low temperature can only kill general bacteria. High-temperature bacteria cannot be killed, and plastic packaging is easy to deform, resulting in irregular food, shortening the shelf life of food, easy to deteriorate, rancidity, flatulence and deterioration, fat floating, protein aggregation, flocculation, coagulation, etc. What's more serious is that when the vegetable protein plastic packaging is above 100°C, air bubbles will appear during product sterilization, which is prone to secondary pollution. Contents of the invention [0003] The content of the present invention is to provide a sterilizing method that saves energy, has no poll...

AI Technical Summary

Problems solved by technology

[0002] At present, the sterilization of food generally uses atmospheric pressure sterilization, pasteurization, UHF sterilization or aseptic packaging methods, but these sterilization methods are easy to waste water and steam resources, and low temperature can only kill general bacteria. High-temperature bacteria cannot be killed, and plastic packaging is easy to deform, resulting in irregular food, shortening the shelf life of food, easy to deteriorate, rancidity, flatulence and deterioration, fat floating, protein aggregation, flocculation, coagulation, etc.

What's more serious is that when the vegetable protein plastic packaging is above 100°C, air bubbles will appear during product sterilization, which is prone to secondary pollution.