Sterilization technology of cooking bag food

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Discussion on the sterilization technology of steamed and boiled bagged food

the definition of steamed and boiled bagged food in Japan is stipulated according to the Japanese agricultural and forestry standards and the specifications and standards of the food hygiene law. It is summarized as a bag or shaped container made of synthetic resin film or opaque material bonded by synthetic resin and aluminum foil, which is filled with packaging and completely sealed, and then processed by pressurized heating sterilization (cooked food sterilization). Most steamed and boiled bagged foods are packaged in light tight bags, but some foods will also be packaged in transparent bags if the quality will not be reduced due to oil deterioration. Therefore, the sterilization method of marking "airtight container sealing and pressurized heating sterilization" on these products is an obligation stipulated in Japan's agricultural and forestry law and health law

sterilization safety of boiled bagged food

FDA requires that when applying for food registration with FDA (U.S. Food and Drug Administration), the scientific basis for the sufficiency of heating sterilization must be presented, and requires that the temperature distribution investigation data, heat transfer test and measured data on the sterilizer used be submitted as attachments

the purpose of temperature distribution investigation is to confirm the uniformity of temperature distribution when food is placed in the sterilizer. It is composed of two parts: specific testing of the area with the slowest temperature rise in the sterilizer and specific testing of the area with the lowest temperature (low temperature point)

heat transfer test can prove that under the designed sterilization conditions, even in the worst position, sufficient heating sterilization effect can be obtained by measuring the temperature change of food placed at a specific low temperature point. FDA has detailed guidelines for the implementation of these surveys and tests

hope to introduce an effective weapon to improve the safety management of cooked packaged food, that is, the important management points of hazard analysis (HACCP) system. This system can be used to inspect the important management points that need to be controlled to effectively reduce the significant harm of the food to human health in a series of manufacturing processes from fresh raw materials to final products. If it is found that the management points are deviated, the products must be isolated, reprocessed or discarded according to the predetermined methods

botulinum toxin is the greatest harm to steamed bagged food circulating at room temperature as a sealed container filled food. Therefore, the sealing and heating sterilization process of containers must be paid great attention to in the important management points of cooking bagged food. It can be said that the key point of the manufacturing process of steamed and boiled bagged food is the heating sterilization process. In fact, the sterilizer of steamed and boiled bagged food is responsible for this key

basic performance required for sterilization of cooked bagged food

the standard configuration of this device is that the control box of the sterilization device is equipped with PCM (performance inspection mode), ECM (simple adjustment mode), MCM (maintenance inspection mode), mode setter, etc., so as to ensure the repeatability of the device operation

◆ PCM (performance inspection mode)... This setting can be easily carried out before production starts. The solution is to clean the buffer valve and confirm the normal mechanical state. Specifically, it means idling before production starts, and using the reference mode curve to confirm whether the device can operate normally. It can also confirm the action of utilities, metering control devices, machinery and the normal operation of the device

◆ ECM (simple adjustment mode)... An operation mode in which the indicated value of the temperature and pressure sensor can be easily confirmed to the mercury thermometer and pressure gauge

◆ MCM (maintenance and inspection mode)... Can confirm the use frequency of valves, pumps, etc. assembled in the device, and play a reference index role in maintaining the normal operation of the device

◆ mode setter This can be used to distinguish the engineering card for setting and changing the design sterilization conditions by the cooked food manager from the mode card corresponding to the sterilization product, so as to prevent the operator from entering the design sterilization conditions incorrectly

monitoring and recording, as the fourth principle of HACCP (important management project), is defined as "the measurement and observation of a CCP related management benchmark according to the specified method". By monitoring and recording whether the management of CCP is carried out accurately, we can further ensure the safety of products and clarify manufacturing responsibilities while confirming the microbial control

the standard equipment also includes a high-performance temperature/pressure recorder that can print the date and time of the start, temperature rise, cooling and completion of the processing, and can also save the operation data and abnormal information records in the CPU

in addition, the device is also equipped with the latest data management system that automatically monitors and records important management points through a special computer. Through this system, we can manage what kind of food processing, which kind of sterilizer to use, under what conditions, and who is responsible for sterilization. The conditions can be set before operation and the report can be prepared according to the prediction of statista after operation

gas containing products

food containers have various forms. Among them, the use of plastic containers for cooking food has increased rapidly in recent years. The main reasons are as follows:

① compared with cooking bag packaging products, its contents are not easy to collapse

② the packaging container can be directly used as tableware

③ it can improve the commodity value

in order to prevent the leakage when opening the steamed food in such a plastic shaped container, the filling rate of the contents is generally controlled at about 80%. In that year, 700 tons were sold. Generally, after filling the contents, the space part was replaced with inert gases such as nitrogen or carbonic acid to prevent the discoloration of the contents or the oxidation of grease. At present, this method is widely used

when these products are treated by the general cooking and sterilization method, due to the gas in the container, expansion, bursting and damage to the sealing film are easy to occur during the treatment process, sometimes leading to the decline of commodity value and secondary pollution after sterilization

in order to solve these problems, in the whole process of cooking and sterilization, especially in the heating and cooling process, it is necessary to control the internal pressure of the container to be equal to the internal pressure of the sterilization device

even for bagged products, in order to maintain the shape of solid products such as millet, rice, noodles, etc., some products sometimes use the method of gas replacement, but the situation that liquid food is filled and sealed by air extraction, while solid products are vacuum packed is still the mainstream. The method of replacing liquid products with nitrogen has no advantage. On the contrary, from the situation that it hinders heat transfer, the adverse factors are greater

the maintenance principle of fatigue testing machine is worth introducing. After heating and sterilizing the food filled in sealed containers, it is necessary to provide "safe and delicious" food to consumers' tables through circulation at normal temperature. In fact, the most important thing is the "safety" of food. It is very important to meet the "palatability" on the premise of ensuring food safety

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