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Aseptic canning process and aseptic canning system

A technology of aseptic canning and process method, which is applied in the field of aseptic canning, can solve the problems of slow heat transfer, long heating cycle, and affecting food flavor, etc., and achieve the effect of long storage time, no preservatives, and rich types

Pending Publication Date: 2019-01-29
GUANGZHOU JORSON FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This sterilization method has slow heat transfer and long heating cycle, which affects the flavor of food

Method used

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  • Aseptic canning process and aseptic canning system
  • Aseptic canning process and aseptic canning system
  • Aseptic canning process and aseptic canning system

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Put the unpacked first solid food (the first solid food is solid fresh food) into the sterilizer, and close the lid of the sterilizer;

[0057] The internal exhaust of the retort heats up;

[0058] Put the solid fresh food in a single portion in a small mesh-shaped air-permeable container, and then put it on the conveying device in the retort; or hang the solid fresh food (such as pork ribs, chicken, duck, goose, etc.) Set in the sterilizer so that the steam can directly contact the food, sterilize and cook the solid fresh food at high temperature, so that the obtained second solid food (such as solid steamed cooked food) can reach a sterile state; at the same time, the sterilized The lid and empty cans in the pot are sterilized at high temperature;

[0059] The sterilized second solid food is vacuum cooled in the aseptic environment inside the retort;

[0060] After the second solid food is cooled, fill the sterilization pot with sterile nitrogen or other inert gas; ...

Embodiment 2

[0063] Put the unpacked first solid food (the first solid food is solid fresh food) into the sterilizer, and close the lid of the sterilizer;

[0064] The solid fresh food (such as pork ribs, chicken, duck, goose, etc.) is suspended in the retort, and the heater in the retort is energized to heat, bake, sterilize and cook the solid fresh food to obtain The second solid food (such as solid baked food) also makes the obtained second solid food reach a sterile state; at the same time, high-temperature sterilization is carried out to the can lid and empty can in the sterilizer;

[0065] The sterilized second solid food is vacuum cooled in the aseptic environment inside the retort;

[0066] After the second solid food is cooled, fill the sterilizer with sterile nitrogen or other inert gas;

[0067] In the aseptic environment inside the retort, the cooled second solid food is put into a food press-fit can and sealed tightly to obtain canned food that can be stored at room temperatu...

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Abstract

The invention relates to an aseptic canning process and an aseptic canning system. The aseptic canning process includes the following steps: placing first solid food into a sterilization pot and closing a pot cover of the sterilization pot; heating the inside of the sterilization pot, cooking the first solid food, and sterilizing the first solid food to obtain second solid food; cooling the secondsolid food in the sterilization pot; and in an aseptic environment inside the sterilization pot, placing the cooled second solid food into cans, canning the second solid food and sealing the cans. The aseptic canning process and the aseptic canning system performs cooking and sterilizing first, and then performs aseptic canning. The food is directly cooked, and so the heat transfer is fast, the sterilization time is short, and the retention of nutrition of the food can be maximized.

Description

technical field [0001] The invention relates to the technical field of aseptic filling, in particular to an aseptic filling process and an aseptic filling system. Background technique [0002] Traditional solid food cans adopt the process of canning first and then sterilization: raw materials are cleaned, pre-cooked, graded, trimmed and other pre-treatments, and then weighed, canned, soup (water or oil), sealed, canned The packed food is finally loaded into the sterilizer for cooking and sterilization. Foods with a pH value less than 4.5 can be sterilized below 100 degrees, and foods with a pH value greater than 4.5 need to be sterilized at a high temperature of 121 degrees. According to different contents and different tank types, different durations of sterilization are carried out. The sterilization time is generally more than ten minutes to tens of minutes. [0003] The steam in the traditional canning process of solid food cannot directly contact the food. The heat m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L3/16A23B4/005B67C7/00B67C3/22
CPCA23B4/005A23B4/0053A23L3/165A23L5/10A23L5/13B67C3/22B67C7/0073A23V2002/00A23V2300/24B67C7/00B65B55/027B65B55/14A23L3/185B67C2003/228A23L3/3418B65B25/001
Inventor 陈家文陈海山
Owner GUANGZHOU JORSON FOOD TECH CO LTD
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