The bactericidal method and principle of food high-temperature cooking bag 2021-07-07
Due to the characteristics of meat food, the need to kill the food through high temperature antivirus, now the most commonly used sterilization methods include: high temperature and high pressure sterilization and low temperature constant pressure sterilization. The two sterilization methods have their own advantages, but also have disadvantages, so the reasonable choice of sterilization methods, to achieve complete sterilization, and the safety of the food transportation process, the processing of the processing process management is very important.