System and method for aseptic canning and sterilization of solid food

Abstract

The invention discloses a system and method for aseptic canning and sterilization of solid food, comprising a main pot for food sterilization, a pot for sterilization of a can body, a pot for sterilization of a can lid, and a canning and sealing mouth connected with three pots. Steam inlet, exhaust, vent and sterile nitrogen inlet. In order to shorten the heating time and improve the taste of canned food, the invention puts the heat sterilization of the food before the canning and sealing, and makes the food directly contact with the steam, the heat transfer is fast, the sterilization time is greatly shortened, and the taste of the food is effectively improved.

Description

technical field [0001] The invention relates to the field of food packaging, in particular to a system and method for aseptic canning and sterilization of solid food. Background technique [0002] Food sterilization is to take food raw materials and processed products as the object. Through the killing of microorganisms, the main factors that cause food deterioration, the food can achieve commercial sterility, effectively prolong the shelf life of food, and avoid the ingestion of pathogenic bacteria. Humans are poisoned by (usually intestinal) infections or bacterial toxins pre-produced in food. [0003] In the prior art, solid food is usually thermally sterilized by means of a sterilization pot. First, the food is placed in a container and sealed, and then the container with the sealed food is put into the pot for steam or water bath sterilization. For example, Patent No. The utility model patent "CN209914967U" discloses a water bath sterilization pot, which sterilizes foo...

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Problems solved by technology

[0003] In the prior art, solid food is usually sterilized by heat in a sterilizing pot. First, put the food in a container and seal it, and then put the sealed food container into the pot for steam or water bath sterilization. For example, patent No. The utility model patent of "CN209914967U" discloses a water-bath sterilizer, which sterilizes food by heating in the pot body. Longer, it leads to overheating of food, and the taste of food after sterilization becomes worse (commonly known as canned taste), which affects its market expansion. In addition to consumers' misunderstanding that canned food has preservatives, for Chinese people who are more sensitive to the tip of the tongue, "Taste" is a very important factor affecting consumption desire, so a sterilization system and method with fast heat transfer effect, good sterilization effect, short sterilization time and avoiding overheating are needed

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