Food cooking sterilization and sterile packaging integrated equipment and processing method
A technology of food and equipment, which is applied in the field of integrated equipment and processing of food cooking, sterilization and aseptic packaging, which can solve the problems of difficult temperature and pressure control, packaging can not be too large, quality differences, etc., to achieve the best marketing value, packaging Low cost and less thermal damage
Pending Publication Date: 2022-06-21
李文勐
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Problems solved by technology
[0004] Since the canned food is sterilized together with the packaging after the food is packaged, it is extremely difficult to control the temperature and pressure just right to prevent "package deformation and damage, bottle cap jumping and expansion" during the sterilization process, and there are also many disadvantages: On the one hand , the packaging material is required to be able to withstand ultra-high temperature, not only the material cost is expensive, but also if the plastic packaging is in an ultra-high temperature state for a long time, decomposition products may seep into the food; on the other hand, the packaging should not be too large, otherwise the central temperature has not reached the sterilization temperature and The food side on the side has been damaged by high temperature for a long time, so it is impossible to produce large-bag packaged food. Even if the package size is limited, there is also a problem of quality difference between the food on the side and the food in the center that withstand high temperature for a long time; on the other hand, soft cans are both Vacuum packaging is required, and some foods cannot be produced such as siu mai, steamed dumplings, leaf cakes, etc. because it is difficult to keep their original shape; Waste of time increases energy consumption and also reduces food quality. For example, zongzi must be steamed and cooled before vacuum packaging and finally sterilized. Braised meat must be marinated and cooled before vacuum packaging and finally sterilized. Such two high-temperature treatments are not only wasteful Time increases energy consumption and degrades food quality
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[0066] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments It is a part of embodiments of the present invention, but not all embodiments. The components of the embodiments of the invention generally described and illustrated in the figures herein may be arranged and designed in a variety of different configurations.
[0067] The existing low-acid solid food that has achieved commercial sterility and has a long shelf life is packaged first, and then enters the sterilizer for three steps of heating, heat preservation and sterilization, and cooling to complete the sterilization. The sterilizer can only be used for high-temperature sterilization of packaged food, and the high-temperature st...
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The invention belongs to the technical field of sterile food processing, and discloses food cooking sterilization and sterile packaging integrated equipment which comprises a sterile chamber and a heating sterilization pot, the heating sterilization pot is provided with an inlet end and an outlet end, and the outlet end of the heating sterilization pot is connected with the sterile chamber and can be communicated with the sterile chamber through an opening and closing component; a first track is arranged in the heating sterilization pot and is in sliding fit with a sterilization basket trolley, and a to-be-processed object can be put into the sterilization basket trolley; an unloading station and a filling station are sequentially arranged in the sterile chamber along the processing sequence, a second track is arranged at the unloading station, and the second track is connected with the first track; meanwhile, the invention further provides a food cooking sterilization and sterile packaging processing method. The sterilization pot and the sterile room are combined, the food materials and the food to be processed are cooked and sterilized in the sterilization pot, and then sterile packaging is performed in the sterile room, so that integrated cooking, sterilization and sterile packaging of various foods or food materials can be realized, and the processing efficiency is greatly improved.
Description
technical field [0001] The invention belongs to the technical field of aseptic food processing, and in particular relates to integrated equipment and processing methods for food cooking, sterilization and aseptic packaging. Background technique [0002] Aseptic food usually refers to the commercial aseptic food with a long shelf life that is packaged aseptically with sterilized packaging materials in a sterile environment after the food is sterilized. Canned food is the commercial aseptic food that is sterilized together with the packaging after the food is packaged Bacteria longer shelf life food. Previously, aseptic foods were mainly pumpable fluid foods such as ultra-high temperature (UHT) sterilized aseptic packaged milk. etc., existing ultra-high temperature (UHT) sterilization and aseptic packaging technology can not produce, still can only adopt the canned food method production of sterilization together with packaging after packaging. [0003] There are vertical an...
Claims
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Login to View More IPC IPC(8): A23L3/16A23P30/00B65B55/14B65B25/00
CPCA23L3/165A23P30/00B65B55/14B65B25/001
Inventor李文猛
Owner李文勐