Food steam sterilizing method

Abstract

The invention discloses a food steam sterilizing method. The method comprises the following steps of: (1) vacuumizing: placing a product to be disinfected and sterilized on a supporting plate, placing the supporting plate into a sterilizer, and vacuumizing the sterilizer by extracting air; (2) steam sterilizing: injecting high-temperature steam into the sterilizer to make the temperature inside the sterilizer fast rise to 120 to 135 DEG C and performing sterilization for 30 to 60s to achieve the sterilization effect; (3) extracting the steam: fast extracting the steam inside the sterilizer for 3 to 9s to make the sterilizer in a vacuum state; and (4) vacuum releasing: injecting air into the sterilizer to allow the disinfected and sterilized product to enter a next procedure. By the food steam sterilizing method, not only a food raw material can be sterilized, but also the color, nutrition and flavor of the food can be kept.

Description

Technical field: [0001] The invention relates to a food steam sterilization method, in particular to a food sterilization method that requires maintaining the color, nutrition and taste of the product, such as dehydrated vegetables and condiments. Background technique: [0002] With the improvement of living standards, people's requirements for food safety and hygiene are also getting higher and higher. Controlling food safety hazards and improving food safety quality are topics of general concern to scientific research departments and manufacturers. An effective way to control food biological hazards: during the production process, the food raw materials are effectively disinfected and the bacteria in the food are killed after the production process. The main methods of killing bacteria in food are: sodium hypochlorite, chlorine dioxide, high temperature disinfection, radiation sterilization and ozone sterilization. The main sterilization methods for dehydrated vegetables ...

AI Technical Summary

Problems solved by technology

(1) Existing problems in sodium hyposulfite disinfection and sterilization: 1. Sodium hypochlorite can only sterilize food raw materials

2. There is residual chlorine in sodium hypochlorite disinfection, which is harmful to the human body

(2) Problems existing in high-temperature soup boiling disinfection and sterilization: 1. High-temperature soup boiling can only sterilize raw materials

2. Vegetable soups with strong flavors such as shallots, coriander, ginger, garlic slices, and peppers will lose their inherent natural flavors if they are boiled and sterilized

(3) Problems existing in Co-r ray irradiation: 1. Destroy nutrients in food and reduce quality

2. It is not yet possible to determine the possible hazards