Non - high temperature method for sterilizing and preserving cooked product, and equipment

A high-temperature sterilization and preservation method technology, which is applied in food preservation, food science, application, etc., can solve the problems of destroying product flavor and nutritional content, difficult to control the uniformity of sterilization, and unstable product quality. The effect of high sterilization efficiency and convenient use of equipment

Inactive Publication Date: 2006-12-06
吴永年 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] There are many problems in the current commonly used sterilization methods: for example, high temperature (generally above 121°C) sterilization destroys the flavor and nutritional content of the product, and the energy consumption is also high; although simple microwave sterilization does not destroy the flavor of the product, the uniformity of sterilization is not easy to control , especially irregularly shaped foods (such as meat and poultry deli products, etc.), mass production often results in unstable product quality
[0006] But above-mentioned method and equipment can only make the normal temperature shelf-life of sterilized product reach about 3 months

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  • Non - high temperature method for sterilizing and preserving cooked product, and equipment
  • Non - high temperature method for sterilizing and preserving cooked product, and equipment

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Embodiment Construction

[0016] The method of the present invention refers to a non-high-temperature sterilization and fresh-keeping method for packaged products such as cooked meat, poultry, eggs, beans, and fish: first vacuum-pack the food, sterilize it through microwaves, and then sterilize it in a water bath. 100°C, then cooled. The holding time is 1-40 minutes, especially 3-35 minutes, and then it can be cooled.

[0017] Through the above, the method of the present invention can prolong the fresh-keeping time of food, reaching six months or longer at normal temperature.

[0018] Equipment covered by non-high-temperature sterilization methods for cooked meat, poultry, eggs, beans, fish and other products:

[0019] 1. The whole machine of non-high temperature food joint sterilization equipment: the front section is the microwave sterilization part, and the rear section is the water bath sterilization part. Enter from the entrance and exit from the exit to complete the entire sterilization process...

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Abstract

An sterilizing and antistaling method without high temp for the cooked food includes such steps as vacuum packing, microwaving sterilizing at 85-100 deg.C for 1-40 min, sterilizing by water bath at 85-100 deg.C for 1-40 min, and cooling. Its apparatus is composed of conveying belt, microwave unit, water bath unit, and automatic control system consisting of infrared probe, temp control meter and computer.

Description

technical field [0001] The invention relates to a non-high temperature (<100°C) sterilization and preservation method and equipment for cooked food, especially a new non-high temperature sterilization and preservation method and equipment for cooked meat, poultry, eggs, beans, fish and other foods. (Note: "High temperature sterilization" defined in the food sterilization profession usually refers to sterilization with a sterilization temperature above 121°C) Background technique [0002] There are many problems in the current commonly used sterilization methods: for example, high temperature (generally above 121°C) sterilization destroys the flavor and nutritional content of the product, and the energy consumption is also high; although simple microwave sterilization does not destroy the flavor of the product, the uniformity of sterilization is not easy to control , especially irregularly shaped foods (such as meat and poultry deli products, e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/26A23L3/02A23L3/36
Inventor 吴永年
Owner 吴永年
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