Sterilization method and system based on fried food packaging

Abstract

The invention provides a sterilization method and system based on fried food packaging, and relates to the technical field of food processing and fresh keeping, the system comprises a pretreatment unit, a parameter calculation unit, a sterilization execution unit and a post-treatment unit, according to the type, packaging materials and expected shelf life of fried food, the sterilization intensity is calculated through a specific formula, and the sterilization intensity is calculated; and a proper sterilization mode is selected according to the steps. The personalized strategy fully considers the characteristics of different fried foods and packages thereof, can accurately meet the sterilization requirements of various fried foods, ensures that microorganisms are effectively killed, and reduces the adverse effects on the food quality to the greatest extent. According to the sterilization scheme determined based on the food characteristics and the expected shelf life, growth and reproduction of microorganisms are effectively inhibited, and the fried food can keep good quality within the long shelf life. For special packaging materials containing metal components and the like, the sterilization intensity is adjusted through a correction formula, and it is ensured that the ideal sterilization effect can be achieved under different packaging conditions.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and preservation, and more specifically, particularly relates to a sterilization method and system based on fried food packaging. Background Art

[0002] Fried foods are loved by consumers for their unique taste and flavor, and they occupy an important position in the food market. However, fried foods are easily contaminated by microorganisms during processing and packaging. The growth and reproduction of microorganisms can cause food deterioration, shorten shelf life, reduce food quality, and even cause food safety problems, threatening consumer health. Therefore, effective sterilization is crucial to the quality and safety of fried foods.

[0003] At present, the commonly used sterilization methods for fried foods mainly include thermal sterilization, ultraviolet sterilization, irradiation sterilization, etc. However, these traditional sterilization methods have many limitations in practical applications.

[0004] Thermal sterilization includes dry heat sterilization and moist heat sterilization. Dry heat sterilization usually requires higher temperatures and longer times, which can easily lead to problems such as poor taste, color change, and loss of nutrients in fried foods. For example, fried potato chips will become burnt and lose their original crispy taste and good color after being sterilized by dry heat at high temperature for a long time, and the oil may oxidize and produce an unpleasant flavor. Although moist heat sterilization is more effective in killing microorganisms, for fried foods, excessive humidity may cause the food to absorb too much water, which also affects the taste. For example, fried chicken nuggets may become soft and rotten, losing their crispy skin and tender internal taste.

[0005] Ultraviolet sterilization has the advantages of simple operation and no residue, but its penetration ability is weak and it can only kill microorganisms on the surface of food. It is difficult to achieve the ideal sterilization effect for microorganisms inside the package or deep in the food. In addition, uneven ultraviolet irradiation may lead to incomplete sterilization in some areas, thus affecting the overall shelf life and safety of the food. For example, when ultraviolet sterilization is performed on bagged fried foods, there may be differences in the intensity of ultraviolet rays received by the edge and the center of the food, which may easily lead to excessive sterilization at the edge and insufficient sterilization at the center.

[0006] Irradiation sterilization can effectively kill various microorganisms in food and has little effect on the physical properties of food. However, if the irradiation dose is not properly controlled, it may have an adverse effect on the quality of the food, such as causing changes in the color and flavor of the food, and may even produce some radiolysis products. In addition, different foods have different sensitivities to irradiation, and how to determine the appropriate irradiation dose is a difficult problem. For fried foods, too high an irradiation dose may lead to increased oil oxidation, produce unpleasant odors and tastes, and affect consumer acceptance.

[0007] In addition to the limitations of the sterilization method itself, the existing sterilization process often does not fully consider the characteristics of fried foods and the impact of packaging materials on the sterilization effect. Fried foods are characterized by high fat content, which may affect the living environment of microorganisms and their tolerance to sterilization treatment. At the same time, different packaging materials, such as plastic, paper, and composite packaging containing metal components, have different penetration and absorption of sterilization factors (such as ultraviolet rays, radiation, etc.), which will significantly affect the sterilization effect. However, traditional sterilization methods usually use universal sterilization parameters and processes, without personalized adjustments for fried foods and packaging materials, resulting in uneven sterilization effects and unable to fully guarantee the quality and safety of fried foods.

[0008] In summary, the existing fried food sterilization technology has shortcomings in ensuring food quality, adapting to different packaging materials, and accurately controlling the sterilization effect. There is an urgent need for a new sterilization method and system that can comprehensively consider the characteristics of fried foods, packaging materials, and expected shelf life, so as to improve the sterilization effect of fried foods, ensure food quality and safety, extend the shelf life, and meet consumers' demand for high-quality fried foods. Summary of the invention

[0009] In order to solve the above technical problems, the present invention provides a sterilization method and system based on fried food packaging to solve the above problems.

[0010] A sterilization method based on fried food packaging, comprising the following steps:

[0011] S1: Pretreatment before packaging: Place the fried food in an environment with a temperature of 30℃-35℃ and a relative humidity of 40%-50% for 15-20 minutes to allow the surface temperature and humidity of the food to reach a relatively stable state.

[0012] S2: Determination of sterilization parameters: According to the type of fried food, packaging materials and expected shelf life, the formula Determine the sterilization intensity S, where k is a coefficient related to the type of food and packaging material (the k value for fried potato chips is 0.8-1.2, and the k value for fried chicken nuggets is 1.5-2.0), m is the food mass (in grams), t is the expected shelf life (in days), and V is the packaging volume (in cubic centimeters).

[0013] S3: Select sterilization method:

[0014] If the calculated sterilization intensity S is less than 100, ultraviolet sterilization is used. The packaged fried food is placed in a UV sterilizer with an ultraviolet wavelength of 253.7nm, an irradiation intensity of 80-100μW / cm², and an irradiation time of 10-15 minutes.

[0015] If the sterilization intensity S is greater than or equal to 100 and less than 200, use moist heat sterilization to place the packaged fried food in a high-pressure steam sterilizer and sterilize for 15-20 minutes at a pressure of 103.4 kPa and a temperature of 121°C.

[0016] If the sterilization intensity S is greater than or equal to 200, irradiation sterilization is adopted, using cobalt-60 as the radiation source, and the irradiation dose is 3-5kGy.

[0017] S4: Post-sterilization processing: After sterilization, the fried food is cooled to room temperature in a sterile environment, and the cooling rate is controlled at 5-10℃ / min, and then packaged and sealed.

[0018] Preferably, in said S1, it also includes cleaning the surface of the fried food, spraying a food-grade detergent solution with a mass fraction of 0.1%-0.3% on the food surface, and then rinsing with sterile water to remove impurities and microorganisms that may be attached to the food surface.

[0019] Preferably, in S2, for packaging materials containing metal components, the formula middle It is a correction factor related to the metal content. When the metal content is 5%-10%, The value is 0.1-0.2, when the metal content is 10%-20%, The value is 0.2-0.3, and the packaging material does not contain metal components. The value is 0.

[0020] Preferably, when ultraviolet sterilization is adopted, in order to enhance the sterilization effect, a rotating device is provided in the ultraviolet sterilization box so that the packaged fried food is rotated at a constant speed of 3-5 revolutions per minute during the irradiation process to ensure that all parts of the food can be fully irradiated by ultraviolet rays.

[0021] Preferably, when moist heat sterilization is adopted, a humidity sensor is arranged in the sterilizing pot to monitor the humidity in the pot in real time, and the relative humidity in the pot is maintained at 80% - 90% by introducing a proper amount of steam or dry air into the pot to ensure the stability of the moist heat sterilization effect.

[0022] Preferably, when irradiation sterilization is adopted, in order to avoid excessive influence of irradiation on the quality of fried food, the food temperature is monitored in real time during the irradiation process. When the food temperature exceeds 40°C, the cooling device is started to control the food temperature between 30°C and 40°C. The cooling power of the cooling device is determined according to the food quality and irradiation dose by the formula Calculated, among which is a coefficient ranging from 0.05 to 0.1, m is the mass of food (unit: kilogram), and D is the irradiation dose (unit: kGy).

[0023] A sterilization system based on fried food packaging, comprising:

[0024] Pretreatment unit: used to place fried food in an environment with a temperature of 30℃-35℃ and a relative humidity of 40%-50% for pretreatment, and optionally clean the food surface. The pretreatment unit is equipped with a temperature sensor, a humidity sensor, and a spray and flushing device;

[0025] Parameter calculation unit: used to calculate the sterilization intensity S through a formula according to the type of fried food, packaging materials and expected shelf life. The parameter calculation unit has a built-in coefficient database and correction coefficient table related to the food type and packaging materials;

[0026] Sterilization execution unit:

[0027] The ultraviolet sterilization subunit includes an ultraviolet sterilization box and a rotating device. The ultraviolet wavelength is 253.7nm, the irradiation intensity can be adjusted within the range of 80-100μW / cm², and the rotating speed of the rotating device is 3-5 rpm;

[0028] Moist heat sterilization subunit, including a high-pressure steam sterilizer, a humidity sensor, and a steam and dry air supply device. The pressure of the sterilizer is 103.4 kPa and the temperature is 121°C, which can maintain the relative humidity in the pot at 80%-90%;

[0029] The irradiation sterilization subunit includes a cobalt-60 radiation source, a temperature monitoring device and a cooling device. The irradiation dose can be adjusted within the range of 3-5 kGy. The cooling power of the cooling device is based on the formula Calculated;

[0030] Post-processing unit: used to cool the sterilized fried food to room temperature in a sterile environment, with the cooling rate controlled at 5-10°C / min, and to package and seal. The post-processing unit is equipped with cooling equipment and sealing devices.

[0031] Preferably, the temperature sensor and humidity sensor of the pretreatment unit have accuracies of ±0.5°C and ±2% respectively, and can accurately monitor and feedback ambient temperature and humidity information so as to precisely control the pretreatment environment.

[0032] Preferably, the parameter calculation unit uses a high-performance processor, which can complete the calculation and correction of the sterilization intensity within 1-2 seconds, ensuring the efficient implementation of the sterilization process.

[0033] Preferably, the cooling device of the post-processing unit adopts a combination of air cooling and water cooling, and can automatically adjust the ratio of air cooling and water cooling according to the temperature of the food to achieve precise cooling rate control.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] 1. According to the type of fried food, packaging materials and expected shelf life, the sterilization intensity is calculated through a specific formula, and the appropriate sterilization method is selected accordingly. This personalized strategy fully considers the characteristics of different fried foods and their packaging, and can accurately meet the sterilization needs of various fried foods, ensuring that while effectively killing microorganisms, the adverse effects on food quality are minimized. For example, for thin and crispy foods such as fried potato chips, ultraviolet sterilization combined with a rotating device can ensure comprehensive sterilization while maintaining its crispy taste; and for fried chicken nuggets, moist heat sterilization combined with humidity control can maintain its fresh taste and good color. This significantly improves the quality of fried foods and provides consumers with better quality products.

[0036] 2. The sterilization scheme determined based on food characteristics and expected shelf life effectively inhibits the growth and reproduction of microorganisms, so that fried foods maintain good quality during a longer shelf life. For example, the fried foods in the embodiments can maintain an acceptable taste, color and flavor within the shelf life, extending the shelf life of the product. This not only reduces the waste caused by food spoilage and reduces the production costs of enterprises, but also wins a wider market sales time and space for enterprises, enhances the market competitiveness of products, and thus brings significant economic benefits.

[0037] 3. For special packaging materials containing metal components, the sterilization intensity is adjusted through the correction formula to ensure that the ideal sterilization effect can be achieved under different packaging conditions. This enables the sterilization method and system of the present invention to adapt to diverse packaging needs, whether it is ordinary packaging or complex composite packaging, and can effectively respond, greatly expanding its application scope in the fried food industry and providing enterprises with greater flexibility in the selection of packaging materials.

[0038] 4. During the sterilization process, each link is finely controlled. For example, the setting of the rotating device during ultraviolet sterilization, the humidity control during moist heat sterilization, and the temperature regulation during irradiation sterilization, etc., these measures not only improve the sterilization effect, but also reduce unnecessary sterilization time and energy consumption. At the same time, the parameter settings of each unit of the system and the optimization of equipment performance, such as the precise monitoring of temperature and humidity in the pretreatment unit, the rapid calculation of the parameter calculation unit, and the efficient cooling and sealing of the post-processing unit, ensure the efficient operation of the entire sterilization process, improve production efficiency, and help enterprises achieve large-scale production.

[0039] 5. The present invention breaks the limitations of traditional general sterilization methods and provides a new and scientific technical idea and solution for the sterilization of fried foods. Its innovative sterilization strategy and system design are expected to lead the industry to develop in a more precise, efficient and personalized direction. At the same time, by improving food quality, extending shelf life and reducing food waste, it meets the current society's pursuit of sustainable development and has a positive role in promoting the sustainable development of the entire food industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 It is a schematic diagram of the steps of the method of the present invention;

[0041] Figure 2 It is a schematic diagram of the contents of S1 in the present invention;

[0042] Figure 3 It is a schematic diagram of the contents of S2 in the present invention;

[0043] Figure 4 It is a schematic diagram of the contents of S3 in the present invention;

[0044] Figure 5 It is a schematic diagram of the contents of S4 in the present invention;

[0045] Figure 6 It is a schematic diagram of the composition of the system in the present invention;

[0046] Figure 7 It is a schematic diagram of the sterilization execution unit in the present invention;

[0047] Figure 8 It is a schematic diagram of the pre-processing unit in the present invention;

[0048] Fig. 9 It is a schematic diagram of the post-processing unit in the present invention;

[0049] Fig.10 It is a schematic diagram of the steps between S1 and S2 in the present invention. DETAILED DESCRIPTION

[0050] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0051] Example 1, ultraviolet sterilization of fried potato chips:

[0052] Pretreatment before packaging: Select a batch of fried potato chips and place them in an environment with a temperature of 32°C and a relative humidity of 45% for 18 minutes. Spray the surface of the potato chips with a 0.2% mass fraction of food-grade detergent solution, and then rinse them with sterile water.

[0053] Determination of sterilization parameters: Assume that the mass of potato chips is m = 100 g, the packaging volume is V = 500 cubic centimeters, and the expected shelf life is t = 60 days. Since these are fried potato chips, the k value is 1.0. According to the formula , calculated .

[0054] Select sterilization method: Because S=12<100, use ultraviolet sterilization. Place the packaged potato chips in a UV sterilizer with a UV wavelength of 253.7nm, an irradiation intensity of 90μW / cm², and an irradiation time of 12 minutes. At the same time, use a rotating device to rotate the potato chips at a constant speed of 4 rpm.

[0055] Post-sterilization processing: After sterilization, the potato chips are cooled to room temperature in a sterile environment, and the cooling rate is controlled at 7℃ / min, and then packaged and sealed.

[0056] Example 2, wet heat sterilization of fried chicken nuggets:

[0057] Pretreatment before packaging: The fried chicken nuggets were placed in an environment with a temperature of 33°C and a relative humidity of 42% for 16 minutes, and the surface was also cleaned.

[0058] Determination of sterilization parameters: Assume that the mass of chicken nuggets is m = 200 g, the packaging volume is V = 800 cubic centimeters, and the expected shelf life is t = 90 days. For fried chicken nuggets, the k value is 1.8. , can be obtained .

[0059] Select sterilization method: Since 100>S=40.5≥100, moist heat sterilization is used. Put the packaged chicken nuggets into the high-pressure steam sterilizer and sterilize for 18 minutes at a pressure of 103.4kPa and a temperature of 121°C. At the same time, the relative humidity in the pot is maintained at 85% through the humidity sensor and the steam and dry air supply device.

[0060] Post-sterilization processing: After sterilization, the chicken nuggets are cooled to room temperature at a cooling rate of 6°C / min in a sterile environment and then packaged and sealed.

[0061] Example 3, irradiation sterilization of French fries in metal composite packaging:

[0062] Pretreatment before packaging: Place the fried French fries in an environment with a temperature of 34°C and a relative humidity of 48% for 15 minutes, and clean the surface.

[0063] Sterilization parameters were determined as follows: French fry mass m = 150 g, packaging volume V = 600 cm3, expected shelf life t = 120 days, and k value 1.1;

[0064] Since the packaging material is a composite packaging material containing 15% metal components, If the value is 0.2, then The result is S=33×(1+0.2)=39.6.

[0065] Select sterilization method: Because S'=39.6≥200, use irradiation sterilization. Use cobalt-60 as the radiation source, and the irradiation dose is 4kGy. During the irradiation process, the temperature of the French fries is monitored in real time through the temperature monitoring device. When the temperature exceeds 40℃, the cooling device is started. According to the formula Calculate the cooling power to control the temperature of the French fries between 30°C and 40°C. P represents the cooling power of the cooling device in watts (W). Its value is calculated based on the food mass and the irradiation dose. It is used to determine the refrigeration capacity required to start the cooling device when the food temperature exceeds 40°C during the irradiation sterilization process to control the food temperature between 30°C and 40°C. β is a coefficient with a value range of 0.05-0.1. This coefficient is an empirical coefficient determined after comprehensively considering multiple factors such as the thermophysical properties of the food, the heat transfer characteristics during the irradiation process, and the performance of the cooling device. It is used to adjust the relationship between the cooling power and the food mass and the irradiation dose. In Example 3, it can be selected within this value range according to actual conditions, such as β=0.07; m is the food mass in kilograms (kg). In Example 3, the mass of the fried French fries is m=0.15kg; D is the irradiation dose in kilograys (kGy). In Example 3, the irradiation dose D=4kGy;

[0066] Taking Example 3 as an example, when β=0.07, m=0.15kg, and D=4kGy, the cooling power of the cooling device can be calculated according to the formula P=0.07×0.15×4=0.042W. By starting the cooling device with the cooling power calculated in this way, the temperature of the fried French fries can be effectively controlled during the irradiation process to ensure that it is between 30°C and 40°C, thereby avoiding excessive impact of irradiation on the quality of fried food, and also enabling the sterilization method in Example 3 and the experimental data to be matched and analyzed based on a unified parameter setting.

[0067] Post-sterilization processing: After sterilization, cool to room temperature at a cooling rate of 8℃ / min in a sterile environment, and then package and seal.

[0068] Comparative Example 1, conventional general sterilization method (taking fried potato chips as an example):

[0069] The conventional ultraviolet sterilization method was used without considering the characteristics, packaging and shelf life of fried potato chips. The potato chips were directly irradiated with ultraviolet light at a wavelength of 253.7nm and an irradiation intensity of 60μW / cm² for 8 minutes without using a rotating device. After sterilization, they were cooled randomly and the cooling rate was not controlled.

[0070] Comparative Example 2, the sterilization of packaging materials was not considered (taking metal-containing composite packaging for fried French fries as an example):

[0071] The sterilization intensity was calculated according to the same initial steps as in Example 3, but no correction was made for the metal-containing composite packaging material. The calculation showed that S = 33 < 200, and moist heat sterilization was used at a pressure of 103.4 kPa and a temperature of 121°C for 15 minutes, without considering the effect of the metal packaging material on the sterilization effect.

[0072] Experimental example:

[0073] Microbiological tests were performed on the fried foods of each embodiment and comparative example (the test index was the total number of colonies), and the quality changes of the foods (including taste, color, etc.) were regularly observed during the shelf life. The data were recorded in the following table:

[0074]

[0075] It can be seen from the data in the table that the sterilization method and system of the present invention can effectively control the number of microorganisms in fried foods and maintain good quality during the shelf life. In contrast, the sterilization method of the comparative example has a poor effect, unsatisfactory microbial control, and the quality of the food decreases significantly during the shelf life. This fully proves the effectiveness and superiority of the sterilization method and system based on fried food packaging of the present invention.

[0076] The above specific implementation methods have elaborated on the embodiments, comparative examples and experimental examples of the present invention, and demonstrated the advantages of the invention through data support and table comparison. In practical applications, the parameters can be fine-tuned according to the specific situation to achieve the best sterilization effect.

[0077] In summary, the sterilization method and system based on fried food packaging proposed in the present invention demonstrate excellent performance and significant advantages through precise sterilization parameter calculation, targeted sterilization method selection and comprehensive process control.

[0078] It can be clearly seen from the embodiments that the method and system can scientifically determine the sterilization intensity through a specific formula according to the different types of fried foods, the characteristics of the packaging materials and the expected shelf life, and accurately select the most suitable sterilization method accordingly. This personalized sterilization strategy has stronger adaptability and pertinence than the traditional general sterilization method. For example, in Example 1, based on the characteristics of fried potato chips, ultraviolet sterilization is selected by accurately calculating the sterilization intensity, and the uniformity of sterilization is ensured by combining a rotating device, which effectively ensures the quality of potato chips during the shelf life. When Example 2 uses wet heat sterilization for fried chicken nuggets, the sterilization effect is further optimized by controlling the humidity in the pot, so that the chicken nuggets can still maintain a good taste and color during a longer shelf life. In Example 3, for fried French fries containing metal composite packaging, not only the food itself is considered to calculate the sterilization intensity, but also the packaging material is corrected, and irradiation sterilization is used and the temperature is controlled in real time, which successfully solves the sterilization problem under special packaging materials and ensures the quality stability of French fries throughout the shelf life.

[0079] In contrast, the results of the comparative examples highlight the innovation and necessity of the present invention. Comparative Example 1 uses a conventional general sterilization method, without fully considering the characteristics, packaging and shelf life of fried potato chips, resulting in a high total colony count after sterilization, and the food quality rapidly declines during the shelf life, with obvious deterioration in taste and color. Comparative Example 2 also fails to effectively control the number of microorganisms when processing fried potato chips containing metal composite packaging, because it does not consider the effect of packaging materials on sterilization, and the food quality is also greatly reduced during the shelf life.

[0080] The advantages of the present invention are clear from the data comparison in the experimental examples. The total number of food colonies after sterilization in the examples is controlled at an extremely low level, and the food can maintain good quality for a long time during the shelf life, meeting consumers' expectations for the quality of fried food. However, the food in the comparative example not only has a poor initial sterilization effect, but also deteriorates rapidly during the shelf life, which seriously affects the market value of the product and the consumer experience.

[0081] This sterilization method and system based on fried food packaging not only provides an efficient and reliable sterilization solution for the fried food industry, helps improve product quality and extend shelf life, but also reduces economic losses caused by food spoilage, and has significant economic and social benefits. In the context of the food industry's increasing requirements for product quality and safety, the present invention is expected to become an important technical means in the field of fried food sterilization, and promote the industry to develop in a more scientific, precise and efficient direction.

[0082] In the future, with the continuous development of the food industry and the continuous improvement of consumers' requirements for food quality, the present invention will have room for further optimization and expansion. For example, the calculation model of sterilization parameters and the selection strategy of sterilization methods can be further improved in combination with the continuous emergence of new packaging materials and food types. At the same time, with the advancement of science and technology, it is also possible to explore the combination with intelligent control technology to achieve automation and precision control of the sterilization process, and further improve the sterilization effect and production efficiency. It is believed that through continuous innovation and improvement, the present invention will play a greater role in ensuring the safety of fried food and improving the overall level of the industry.

[0083] The embodiments of the present invention are given for the purpose of illustration and description, and are not intended to be exhaustive or to limit the invention to the disclosed forms. Many modifications and variations will be apparent to those of ordinary skill in the art. The embodiments are selected and described in order to better illustrate the principles and practical applications of the present invention and to enable those of ordinary skill in the art to understand the present invention and thereby design various embodiments with various modifications suitable for specific uses.

Claims

1. A method for sterilizing fried food packaging, characterized in that: The following steps are involved: S1: Pretreatment before packaging: Place the fried food in an environment with a temperature of 30℃-35℃ and a relative humidity of 40%-50% for 15-20 minutes; S2: Determination of sterilization parameters: According to the type of fried food, packaging materials and expected shelf life, the formula The dimensionless calculation determines the sterilization intensity S, where k is a coefficient related to the type of food and packaging material, m is the food quality, t is the expected shelf life, V is the packaging volume, It is a correction factor related to the metal content. When the metal content is 5%-10%, the value is 0.1-0.2; when the metal content is 10%-20%, the value is 0.2-0.3; for packaging materials that do not contain metal components, the value is 0; S3: Select sterilization method: If the calculated sterilization intensity S is less than 100, ultraviolet sterilization is used; If the sterilization intensity S is greater than or equal to 100 and less than 200, moist heat sterilization is used; If the sterilization intensity S is greater than or equal to 200, irradiation sterilization is used; S4: Post-sterilization processing: After sterilization, the fried food is cooled to room temperature in a sterile environment, and the cooling rate is controlled at 5-10℃ / min, and then packaged and sealed.

2. A method for sterilizing fried food packaging as claimed in claim 1, characterized in that: In the S1, the surface of the fried food is also cleaned by spraying a food-grade detergent solution with a mass fraction of 0.1% to 0.3% on the surface of the food, and then rinsing it with sterile water.

3. A method for sterilizing fried food packaging as claimed in claim 1, characterized in that: When using moist heat sterilization, a humidity sensor is installed in the sterilizer to monitor the humidity in the pot in real time. By introducing an appropriate amount of steam or dry air into the pot, the relative humidity in the pot is maintained at 80% - 90%.

4. A method for sterilizing fried food packaging as claimed in claim 1, characterized in that: When using irradiation sterilization, in order to avoid excessive impact of irradiation on the quality of fried food, the food temperature is monitored in real time during the irradiation process. When the food temperature exceeds 40°C, the cooling device is started to control the food temperature between 30°C and 40°C. The cooling power of the cooling device is calculated according to the food quality and irradiation dose through the formula The dimensionless calculation is as follows: is a coefficient ranging from 0.05 to 0.1, m is the food mass, and D is the irradiation dose.

5. A sterilization system based on fried food packaging, characterized in that: include: Pre-processing unit; Parameter calculation unit; Sterilization execution unit: including ultraviolet sterilization sub-unit, moist heat sterilization sub-unit, and irradiation sterilization sub-unit; Post-processing unit.

6. A sterilization system based on fried food packaging as claimed in claim 5, characterized in that: The temperature sensor and humidity sensor of the pre-processing unit have accuracies of ±0.5°C and ±2% respectively.

7. A sterilization system based on fried food packaging as claimed in claim 5, characterized in that: The parameter calculation unit adopts a high-performance processor and completes the calculation and correction of the sterilization intensity within 1-2 seconds.

8. A sterilization system based on fried food packaging as claimed in claim 5, characterized in that: The cooling device of the post-processing unit adopts a combination of air cooling and water cooling.

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