Easy to pull vegetables cans must be high temperature sterilization and sterilization considerations

Easy to pull cans cans, in addition to tomatoes, vinegar stains are outside the low-acid products or love the following neutral food, coupled with raw materials in the soil Pollution heat-resistant Bacillus more opportunities must be high-temperature sterilization. Through sterilization, on the one hand to kill or inhibit the tank of microorganisms, so that the cans stored in the appropriate storage environment without deterioration of the long-term deterioration; the other hand can kill pathogens to avoid raw food poisoning phenomenon. To do this must be noted in the sterilization process the following.

1, sterilization conditions must be based on the variety of raw materials of vegetables, the tender old degree, the pH of the contents, the speed of heat conduction in the tank, the degree of microbial contamination, cans sterilization temperature, the type of sterilization equipment and other conditions may be.

2, without affecting the product flavor and color under the premise of appropriate lower pH, so that the contents of acidic, can shorten the time of sterilization.

3, the higher the freshness of the raw materials, the faster the process flow, the lighter the degree of microbial contamination, the shorter the sterilization time of the products in the tank with fast heat conduction.

4, easy to convection heat transfer tank soup products, such as beans, mushrooms, etc., should be high-temperature short-term sterilization. Continuous rocking sterilizers than intermittent static sterilizer effect fast and good quality.

5, strict implementation of sterilization procedures for the operation.

There are three methods of sterilization: atmospheric sterilization (also known as pasteurization), pressure sterilization and instantaneous high temperature sterilization.

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