Meat sterilizer is a process of sterilizing meat products after vacuum packaging to achieve commercial sterility, killing the secondary pollution caused by food during packaging. Heat sterilization is an effective sterilization method for food sterilization. The sterilization pot is high temperature sterilization, the sterilization temperature is higher than 100 degrees Celsius, and the experimental pressure reaches 0.44Mpa.
The user should formulate the safe operation rules of the sterilization pot according to the production process, sterilization conditions and technical performance of the sterilization pot, and strictly enforce it. To avoid damage and loss caused by bad operation, 121 degree thorough sterilization equipment. The safe operation procedures of the sterilization pot should at least include:
1. The operating process index of the sterilization pot and the highest working pressure, the highest working temperature.
2, the operation method, procedures and precautions of the sterilization pot.
3. Items and parts that should be inspected during production and operation, beverage high-temperature sterilization pot market, and abnormal phenomena and preventive measures that may occur during operation.
4. Maintenance methods when the equipment is deactivated and maintenance measures for the equipment.
The main parameters that need to be controlled by the sterilization pot are temperature and pressure as well as sterilization time. If the temperature is too high, the food will be boiled, too low to meet the sterilization requirements. If the pressure is too high, the food will be squeezed and deformed. If the pressure is too low, the sterilization will be affected. Temperature, sterilization time is too long, food taste will change. Therefore, it is necessary to find a complementary process in pressure, temperature and time, which is also an important technical indicator of the sterilization pot. That is to quickly heat up and cool down, but also consider the rupture of the package (up or up) caused by the rapid rise and fall of the food packaging pressure in the pan. The following are the main features:
Meat product sterilization pot features:
1. Change the direction of water flow: uniform temperature, no dead angle. The circulating water in the sterilizing pot is up, down, left and right. The uniform conversion ensures the temperature inside the sterilizing pot, sterilization, cooling, cooling, and each in the pot. The point heat distribution is uniform and the ideal sterilization effect is achieved.
2, the heating rate is fast, the sterilization time is short. The machine uses double-tank hot water circulation. The hot water tank can be warmed to the required temperature before sterilization in the sterilization pot, thus shortening the sterilization time. The working medium in the sterilization process can be recycled, which saves energy, time and manpower and material consumption, and reduces production costs.
3, high sterilization accuracy This machine uses international advanced technology and advanced Japanese computer components, using the hot water circulation in the pot, immersion sterilization, in the working process, the temperature pressure inside the pot, sterilization time, steam, row The processes of sputum, water ingress and drainage are all controlled by computer automation, and the accuracy in the pot is about 0.3 degrees. Ensure that the color, taste and nutrients of the product remain unchanged and maintain the original flavor.
4, computer automatic control system
A large screen 970 touch screen is used.
The temperature is raised by an automatically adjusted temperature control valve.
The temperature pressure display uses an electronic transmitter.
Instantly print and store graphs of time, temperature and pressure.
All valve switches are controlled by computer programs.
Fully computerized automation without manual intervention.
5, the sterilization pot can be set in a single-stage multi-stage sterilization according to different products of the user to set a number of heating and sterilization stages, can also set multiple cooling stages, using bimodal sterilization, so that the heat received by the product is minimized, Each product is sterilized under reasonable conditions.
6. Function of measuring F value Steam heating meat products sterilization equipment company installed the calculation function of configurable measurement F value on the sterilization pot according to different user requirements, all sterilization data, including sterilization conditions, F value time - - Temperature profile, time - pressure curve, etc. can be saved or printed by data processing software for later production management.
The process of meat sterilization pot:
Before the work, the upper tank can be warmed to the required temperature in advance, the upper tank water can be quickly put into the lower tank, and the hot water separator is set according to the flow rate of the water pump and the flow direction of the steam, and the large water pump and the large diameter pipeline are adopted. Quickly circulate the water in the pot through the spray device to achieve no dead angle and false angle during sterilization, and avoid overheating around the food, so that the food can be sterilized quickly and accurately.
When the water is heated under high pressure, the temperature will increase to more than 100 degrees Celsius. The bacteria in the food are mainly protein. When the ambient temperature exceeds 120 degrees, the protein will be destroyed. The sterilization pot uses the above principle to sterilize the food at a high temperature.
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