At present, the common sterilization methods in the food industry are high-temperature sterilization tank, high-pressure sterilization, ultraviolet sterilization, and chemical reagent sterilization. However, the most common sterilization method is high-temperature sterilization. This method not only has a good sterilization effect but also saves resources. On the other hand, since no chemical agent is added during the sterilization process, there is no harm to the human body. In general, viral bacteria are rapidly inactivated at high temperatures, and pasteurization is the use of this method.
So how do you use high-temperature sterilization tanks for sterilization?
First of all, the process of high-temperature sterilization tank:
이 과정은 온수 주입, 가열, 일정한 온도 및 압력, 변위 및 물 회수, 침지 및 배수 등 여러 단계로 구분됩니다. 또한 일부 제품은 세척이 필요합니다.
Introduction of each sterilization process:
이 섹션에서는 햄 소시지의 살균을 예로 들어 다양한 살균 과정을 소개합니다.
Inject warm water: The double sterilization pot is divided into the upper tank and lower tank. The water in the upper tank is usually preheated to 80-90 ° C, and then the hot water of 80-90 ° C is injected into the lower pot through the hot water pipe when the water level reaches 95 cm (ie, when the high water level light is on) ，the process is ending.
Heating: Put the hot water of 80-90 °C together with the product, and raise the temperature to a constant temperature with steam within 12-15 minutes. (In winter, it is usually 115 °; in summer, it is 120 °C. And the new product has other regulations.) The pressure in the pot is proportional to the temperature during the heating process.
Constant temperature and pressure: This stage is the key to the sterilization of ham sausage. The temperature and time must be kept under the conditions required by the process. There must be no mistakes in the implementation. It is the most stringent process in the process requirements, and the pressure is maintained at 0.25 MPa.
Replacement and recovery: After the end of the constant temperature, the ham is cooled by injecting cold water and recovering hot water. At this stage, the pressure should be stable and not less than 0.23 MPa to prevent the product from breaking the bag.
Soaking: Circulate the cold water in the pot through the circulation pump, so that the temperature of the ham sausage center is lowered to ensure the uniform temperature of the product.
Drainage: The drain valve is opened, compressed air is added, and the cool water in the pot is drained to facilitate taking the product out of the pot.
The principle of sterilization:
물을 매체로 사용하여 증기를 사용하여 온도를 높임으로써 햄 소시지의 온도가 공정에서 요구하는 온도에 도달하여 소시지의 박테리아가 완전히 죽도록 보장합니다(F 값은 표준을 초과할 수 없음, 제어). 프로세스 요구 사항 내에 있음). 따라서, 햄 소시지는 유통기한 동안 봉지 팽창 문제가 발생하지 않는 것이 보장됩니다. 따라서 햄소시지 생산의 핵심은 살균공정이다. 멸균 공정 매개변수를 엄격하게 구현해야만 멸균 효과와 멸균 품질을 보장할 수 있습니다.