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Vacuum packaging food sterilization method

A vacuum packaging and food technology, applied in the fields of food preservation, food science, application, etc., can solve the problems of long sterilization time, affecting production efficiency, product deformation, etc., and achieve the effect of ensuring product quality

Inactive Publication Date: 2015-03-25
重庆翰锋元浩食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing vacuum-packed food is sterilized after thawing, which not only affects the production efficiency, but also causes the sterilization time to be too long and the heating temperature to be too high, resulting in darkening of product color, poor elasticity, and odor
Excessive external pressure can easily deform the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Put vacuum-packed food (vacuum degree -0.09Mpa) under 0.1Mpa pressure, sterilize in 100°C water for 12 minutes, then increase the pressure to 0.15Mpa within 0.5 minutes, and raise the water temperature to 150°C to continue sterilization for 15 minutes , After sterilization, inject cold water and slowly depressurize to cool the vacuum-packed food to 20°C.

Embodiment 2

[0015] Put the vacuum-packed food (vacuum degree -0.07Mpa) in 120°C water for 18 minutes under a pressure of 0.1Mpa, then increase the pressure to 0.2Mpa within 0.5 minutes, and increase the water temperature to 150°C to continue sterilization for 15 minutes. Finally, inject cold water and slowly depressurize to cool the vacuum-packed food to 30°C.

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PUM

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Abstract

The invention relates to a vacuum packaging food sterilization method which comprises the following steps: sterilizing vacuum packaging food at a pressure of 0.1MPa to 0.2MPa for the first time, increasing pressure and water temperature and then sterilizing for the second time, pouring water and then slowly reducing pressure so that the vacuum packaging food is cooled to 20 to 30 DEG C. The vacuum packaging food is directly sterilized in a frozen state, so that the original shape of vacuum food is maintained, and the product quality is ensured.

Description

technical field [0001] The invention relates to a sterilization method for vacuum-packed food, which belongs to the field of food. Background technique [0002] The existing vacuum-packed food is sterilized after thawing, which not only affects the production efficiency, but also causes the sterilization time to be too long and the heating temperature to be too high, resulting in darkening of product color, poor elasticity and odor. Too high external pressure can easily deform the product. Contents of the invention [0003] The invention provides a sterilizing method for vacuum-packed food. The sterilizing method directly sterilizes in a frozen state, which not only maintains the original shape of the vacuum food, but also ensures product quality. [0004] The technical solution of the present invention to solve the above-mentioned technical problems is as follows: a sterilization method for vacuum-packed food, comprising: [0005] Put the vacuum-packed food under the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/015A23L3/36
CPCA23L3/0155
Inventor 邵高良
Owner 重庆翰锋元浩食品有限公司