Study on the effect of dynamic air sterilization technology on the preservation and bactericidal effect of squid products

As a kind of snack food, squid fish is popular among consumers because of its delicious taste, rich nutrition and unique flavor. Although aquatic products are not the mainstream food for mass consumption, they cannot be compared with pork. However, they are also concerned by many consumers. Many consumers have shifted their eyes and gradually turned their interest to the aquatic products market and solved them in an alternative way.

In the process of production, storage and transportation of squid, it is easy to breed microorganisms, causing spoilage and deterioration of shelf life. Traditional sterilization methods, such as heating, refrigeration, chemical treatment, etc., have certain effects, but they also have limitations, such as high energy consumption, incomplete sterilization, chemical agents and additives controlled by national laws and regulations, making salmon food The health factor has become a major problem.

Although aquatic products are not particularly popular products, their status can not be underestimated. In China, especially in the southern region, sales are still very impressive, and the advantage of aquatic products is a “fresh” word. Moreover, the nutritional value is rich. It is a good choice for children and the elderly. However, it is not easy for aquatic products to eat “fresh”, because the time when aquatic products leave the water is not long. After the aquatic products die, they will gradually lose their original freshness and make them greatly discounted.

The general processing procedure for squid products is raw material-cleaning-water soaking-secondary drying-stacking cooling-packaging-storage. Raw materials - cleaning - disinfection work during soaking in water is basically no big problem, the company has done relevant work in this regard. Drying is generally carried out outdoors. During this period, bacteria will inevitably grow. When the bacteria are cooled in the air, the bacteria should spread in the air. Disinfection work should be done well. For the operator's mouth, hands, feet, head, shoes, overalls, caps, etc., sanitation and disinfection should be done. Do a good job in fly prevention and mosquito prevention. After the product has been processed into finished products, it should be packaged as soon as possible and not exposed to the air for too long. The finished product after packaging or the semi-finished product that has not been packaged at the time of off-duty is timely delivered to the frozen storage. Production and packaging equipment, tools, etc., should be cleaned and disinfected regularly. After each production, clean and hygienic work should be done, especially for the parts that are prone to sanitary corners, such as turnover containers, and should be strengthened. .

More important things to note, in addition to the above protective measures, Shanghai Kangjiu Disinfection Technology Co., Ltd. disinfection experts Zhou legislation believes that air pollution in the packaging workshop is also a very serious source of pollution. When the aquatic products are dried and packaged into the cooling workshop, the total number of colonies in the air increases significantly. If the general ultraviolet sterilization is used, ozone sterilization may affect the quality of the product. At the same time, ultraviolet rays and ozone sterilization have certain defects, when the employees of the company go to work. It is impossible to carry out sterilization work, which is very likely to cause secondary pollution of the product, leading to food hygiene problems, and the dynamic disinfection machine should be disinfected in the workshop. The dynamic disinfection machine is tailor-made for the food production workshop, and achieves the purpose of continuous disinfection and sterilization under dynamic (human) conditions for 24 hours. It can replace the original disinfection equipment and laminar flow purification device. Tested by a number of health agencies, the dynamic disinfection machine kills 99.9% of harmful bacteria, 99.7% of natural bacteria (including mold); can filter out dust in the air, so that the air cleanliness reaches 10 ~ 50,000 grades, with the function of eliminating odor; can effectively extend the shelf life of aquatic products and aquatic raw materials. The machine is powered by 220V, consumes about 1 kWh in 4 hours, has a service life of 15 years, and has no maintenance cost during the period. It has the characteristics of simple use, powerful function, convenient movement, less investment and long service life.

Compared with the traditional sterilization and disinfection method, the dynamic disinfection and sterilization technology is safer and more reliable, and the operation is more convenient, which does not affect the production process and achieves the effect of sterilization and sterilization.