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.
那么，如何使用高温灭菌罐进行灭菌？
首先，介绍高温灭菌罐的工艺：
工艺分为几个阶段：注入温水、加热、恒温恒压、置换与回水、浸泡与排水。此外，部分产品需要冲洗。
各灭菌工艺介绍：
本节以火腿肠的灭菌为例，介绍各种灭菌工艺。
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.
灭菌原理：
以水为介质，利用蒸汽升温，使火腿肠的温度达到工艺所需的温度，确保肠内细菌被完全杀灭（F值不能超过标准，控制在工艺要求范围内）。因此，确保火腿肠在保质期内不会出现膨袋问题。因此，灭菌工艺是火腿肠生产的关键。只有严格执行灭菌工艺参数，才能保证灭菌效果和灭菌质量。