Home Uncategorized How to sterilize cooked food in vacuum packaging, or how to keep cooked food for a longer time?

How to sterilize cooked food in vacuum packaging, or how to keep cooked food for a longer time?

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 understanding of the problem: because of the damage of the foam box during transportation, the low temperature environment inside the box is damaged, resulting in the deterioration of food. There are two ways to solve this problem: first, the logistics packaging angle (outer packing), and how to prevent the foam box from being damaged. Second, from the perspective of products (inner packaging), how to sterilize and extend the shelf life

 the first question is how to avoid foam box damage easily. pre>
 in my early internship, I studied vaccine cold chain packaging in a pharmaceutical company. As shown in the illustration, the outer packing is designed to solve the problem of easy breakage in the EPS foam box during the logistics process. A corrugated box can be added to the outside. pre>
 this topic has carried out dozens of transportation experiments frequently (to verify the effect of packaging temperature control), and the foam box has not been damaged in many round-trip transportation. The temperature inside the foam box and cooked food is not as precise as that of the vaccine. Putting it in a suitable ice bag and putting it into a cooked food product can meet the packaging requirements. pre>
 the most common method is high-temperature sterilization, such as high-temperature pressurized water bath or high-temperature steam. If high temperature will affect the quality of chicken feet and other foods, normal temperature sterilization can be considered, such as microwave sterilization (high cost, temperature 70-100c) and irradiation sterilization (pay attention to radiation protection). There is a detail that can reduce bacteria. Vacuum packaged cooked food should be packed while it is hot. There are fewer bacteria on the surface when the cooked food is in a high temperature state, which helps to prolong the shelf life

3 more

the sterilization process of cooked vegetables after vacuum packaging is mainly the method of microwave sterilization
microwave sterilization characteristics:
1. Shorter time and faster speed
basic heating sterilization is to transfer the calorific value from the surface of food to the inside according to methods such as heat conduction, heat convection or radiation source. It usually takes a long time to achieve the sterilization temperature. Microwave sterilization is that microwave heating can immediately interact with food, bacteria and other microbial strains, and the thermoelectric effect and non thermoelectric effect interact with each other, so as to achieve rapid temperature raising and bacteriostatic effect, and the solution time is greatly shortened. The bacteriostatic effect of various raw materials is generally 3-5 minutes

2. Low temperature sterilization maintains nutritional elements and traditional taste
microwave sterilization is based on unique thermal and non thermoelectric effects. Compared with basic heating sterilization, it can obtain the required actual effect of sterilization and disinfection at a relatively low temperature and in a relatively short time. Practice shows that the sterilization temperature is generally 75-80 ℃. In addition, microwave heating can save a large number of nutritional elements and flavors such as color, aroma, taste and shape, and has the actual effect of Penghua. For example, the vitamin C of vegetables and fruits preserved by basic heating is 46-50%, while that by microwave heating is 60-90%. The vitamin D of basic heated bovine liver is maintained at 58%, while that by microwave heating is 84%
3. Save resources
basic heating sterilization usually has thermal damage in the natural environment and machinery and equipment, while microwave heating is an immediate effective solution to food, so there is no additional energy consumption. In addition, the conversion efficiency from electromagnetic energy to microwave heating energy is 70-80%, which generally saves 30-50% power
4. The surface and interior are separately carried out.
the basic heat sterilization starts with the surface of raw materials, which is then transferred to the interior according to the heat conduction, and there is a temperature difference between the inside and outside. In order to maintain the food taste and reduce the solution time, usually the internal temperature of the food is not sufficient, which affects the actual effect of sterilization. Because microwave heating has the transmission effect, when carrying out the overall solution to food, the surface and interior are subject to additional effects, so the sterilization and disinfection are symmetrical and complete

5. It is conducive to control
the sterilization of microwave heated food. The machine and equipment can be used immediately without the thermal inertia force of basic heating sterilization. The actual operation is convenient and convenient. The output power of microwave heating can be continuously adjustable from zero to maximum power, and the transmission rate can be continuously adjusted from zero, which is conducive to control
6. Simple machinery and equipment, excellent processing technology
compared with basic sterilization and disinfection, microwave sterilization machinery and equipment do not need heating furnace, complicated pipeline system, coal plant and vehicle transportation. If it has the basic standards of water and electricity
7. Improve the labor standard and save land occupation
the working temperature and noise of machinery and equipment are low, which greatly improves the labor standard. The actual operation staff of the whole set of microwave equipment only needs 2-3 people. It is widely used for heating, drying and sterilization of air dried beef, preserved pork, fish, sauce fontanelle, goose, preserved chicken and other products. After microwave sterilization, the freshness, tenderness and taste of meat food remain unchanged. The food hygiene standard can be completely lower than China's food quality standard. The storage shelf storage time reaches 1-2 months. The successful application of microwave heating on the sterilization and refrigeration technology of meat food has increased from the original fresh period of 3 days to 1-2 months, which has promoted this scientific and technological achievement to a new link.

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Answer

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 the most common method is high-temperature sterilization, such as high-temperature pressurized water bath or high-temperature steam. As mentioned in the question, if high temperature will affect the quality of cooked food, normal temperature sterilization can be considered, such as microwave sterilization (high cost, temperature 70-100c) and irradiation sterilization (pay attention to radiation protection). There is a detail that can reduce bacteria. Cooked food packaged in vacuum should be packed while it is hot. There are fewer bacteria on the surface when the cooked food is in a high temperature state, which helps to prolong the shelf life 

 microwave sterilization is sterilization through special thermal and non thermal effects. Compared with conventional thermal sterilization, it can obtain the required disinfection and sterilization effect at relatively low temperature and in a short time. Practice shows that the general sterilization temperature is 75-80 ℃. In addition, microwave treated food can retain more nutrients and flavors such as color, aroma, taste and shape, and has puffing effect. For example, the vitamin C retained by vegetables treated with conventional heat is 46-50%, while that of microwave treatment is 60-90%, that of pig liver heated with conventional heat is 58%, and that of microwave heating is 84% 

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5 more

the sterilization process of cooked vegetables after vacuum packaging is mainly the method of microwave sterilization
microwave sterilization characteristics:
1. Shorter time and faster speed
basic heating sterilization is to transfer the calorific value from the surface of food to the inside according to methods such as heat conduction, heat convection or radiation source. It usually takes a long time to achieve the sterilization temperature. Microwave sterilization is that microwave heating can immediately interact with food, bacteria and other microbial strains, and the thermoelectric effect and non thermoelectric effect interact with each other, so as to achieve rapid temperature raising and bacteriostatic effect, and the solution time is greatly shortened. The bacteriostatic effect of various raw materials is generally 3-5 minutes
2. Low temperature sterilization maintains nutritional elements and traditional taste
microwave sterilization is based on unique thermal and non thermoelectric effects. Compared with basic heating sterilization, it can obtain the required actual effect of sterilization and disinfection at a relatively low temperature and in a relatively short time. Practice shows that the sterilization temperature is generally 75-80 ℃. In addition, microwave heating can save a large number of nutritional elements and flavors such as color, aroma, taste and shape, and has the actual effect of Penghua. For example, the vitamin C of vegetables and fruits preserved by basic heating is 46-50%, while that by microwave heating is 60-90%. The vitamin D of basic heated bovine liver is maintained at 58%, while that by microwave heating is 84%
3. Save resources
basic heating sterilization usually has thermal damage in the natural environment and machinery and equipment, while microwave heating is an immediate effective solution to food, so there is no additional energy consumption. In addition, the conversion efficiency from electromagnetic energy to microwave heating energy is 70-80%, which generally saves 30-50% power
4. The surface and interior are separately carried out.
the basic heat sterilization starts with the surface of raw materials, which is then transferred to the interior according to the heat conduction, and there is a temperature difference between the inside and outside. In order to maintain the food taste and reduce the solution time, usually the internal temperature of the food is not sufficient, which affects the actual effect of sterilization. Because microwave heating has the transmission effect, when carrying out the overall solution to food, the surface and interior are subject to additional effects, so the sterilization and disinfection are symmetrical and complete
5. It is conducive to control
microwave heating food sterilization solution. The machine and equipment can be used immediately without the thermal inertia force of basic heating sterilization. The actual operation is convenient and convenient. The output power of microwave heating can be continuously adjustable from zero to maximum power, and the transmission rate can be continuously adjusted from zero, which is conducive to control
6. Simple machinery and equipment, excellent processing technology
compared with basic sterilization and disinfection, microwave sterilization machinery and equipment do not need heating furnace, complicated pipeline system, coal plant and vehicle transportation. If it has the basic standards of water and electricity
7. Improve the labor standard and save land occupation
the working temperature and noise of machinery and equipment are low, which greatly improves the labor standard. The actual operation staff of the whole set of microwave equipment only needs 2-3 people. It is widely used for heating, drying and sterilization of air dried beef, preserved pork, fish, sauce fontanelle, goose, preserved chicken and other products. After microwave sterilization, the freshness, tenderness and taste of meat food remain unchanged. The food hygiene standard can be completely lower than China's food quality standard. The storage shelf storage time reaches 1-2 months. The successful application of microwave heating on the sterilization and refrigeration technology of meat food has increased from the original fresh period of 3 days to 1-2 months, which has promoted this scientific and technological achievement to a new link.

the shelf life of cooked food will hardly be extended if it is not sterilized after vacuum packaging. Because cooked food is very moist and nutritious, it is very easy to breed bacteria. I have done experiments on this. Sometimes vacuum packaging accelerates the corruption of some food. However, if sterilization measures are taken after vacuum packaging, the shelf life varies from 15 days to 360 days according to different sterilization requirements. For example, dairy products can be safely stored at room temperature within 15 days after vacuum packaging and microwave sterilization. Smoked chicken products can be stored for 6-12 months or even longer after vacuum packaging and high-temperature sterilization

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