The bactericidal method and principle of food high-temperature cooking bag

With the accelerated pace of modern society, meat products packaging bags is a big demand in modern society. Meat product packaging bags generally use high barrier packaging materials (the general choice of three-layer structure: PET/ pure aluminum / CPP, PPET/PA/CPP, and four-layer structure generally choose PET/ pure aluminum / PA/CPP). And need to undergo sterilization treatment, in order to extend the shelf life during storage, transportation.

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. Two sterilization methods have their own advantages, low temperature sterilization method heating temperature is low, so the meat fiber is not destroyed, so the meat taste fresh, and various nutrients are well preserved; but the problem is that the low temperature only kills the pathogenic bacteria, there will be a large number of corrupt bacteria in food, so the food shelf life and high temperature sterilization will be relatively short, and easy to cause product loss during transportation. Comparison of high temperature sterilization methods and low temperature sterilization methods, the heating temperature is high, so the meat fiber will shrink excessively, so there will be no low temperature sterilization method processing meat products taste good, the only benefit is the method of high temperature sterilization will kill all the bacteria, can eliminate the food corrupt bacteria, so can greatly extend the shelf life of food.

After the sterilization of meat food, expansion may occur in the process of meat products processing and when cooling the finished meat products. There are many reasons for bag expansion, which should be targeted for the reasons and adopt different response methods to solve the problem. First, control the certain pressure size in the sterilization equipment. Balance it with the pressure in the bag to quickly achieve the required sterilization temperature. Secondly, it may not only be the problem of equipment temperature, positive and reverse pressure, may also be related to the temperature, the higher the temperature, the more powerful the bag expands, so reasonable to reduce the temperature at the same time to extend the sterilization time, to achieve complete sterilization, as well as the safety of the food transportation process, etc., the details of these processing process management is very important.