Heat-resistant cooking vacuum bag how to heat sterilization packaging food
Date: 2019-11-09 Source: Fengeryi
Processing and sterilization process of cooking vacuum bagged foods Food raw materials, processing, bagging, hot-melt sealing, inspection, heat sterilization, dry packaging. Among them, the three processes of bagging, sealing and sterilization are most closely related to the cooking bag itself.
The amount of bagging should match the capacity of the cooking vacuum bag. Most of the bagging volume is likely to cause pollution when sealing. Do not install large or boned contents, otherwise it will affect the sealing and even pierce the composite film to cause leakage and lead to food spoilage. Secondly, a certain degree of vacuum is maintained during bagging to prevent oxidation, browning, and flavor variation of the food in the bag. Again, when the bag is bagged, the seal is prevented from being contaminated. If there is juice or water droplets attached to the seal, the inner layer of the seal portion generates a vapor pressure when the seal is heat-sealed. When the pressure at the seal is eliminated, bubbles are generated instantaneously to expand the seal portion, resulting in sealing of the seal portion. . In addition, when greases and fibers are attached to the sealing portion, the portion of the region cannot be sealed. In the case of pressurized sterilization and pressurized cooling, secondary pollution and leakage rot-loss are caused. To prevent bag contamination, firstly control the bag volume, at least 3~4cm away from the bag mouth; second, the filler is suitable for product characteristics; third, use wing-shaped protective sheet to insert into the bag to prevent pollution during filling; fourth, the bag should be able to Fully open; five is the bag can be positioned.
Generally, the hot melt sealing method is adopted: the heating temperature is 180 to 220 ° C, the pressure is 30 N/cm 2 , the time is 1 s, and the cooling is performed under pressure. When hot-sealing sealing, it should prevent wrinkles from being formed in the seal. First, the bag mouth should be flat; second, the sealing knife should be flat on both sides and kept parallel; third, the contents should be limited.
(3) Heat sterilization
The cooked vacuum bagged food has the same microbial rot-and-loss type as other foods, and the heat sterilization process is appropriately modified according to the characteristics of the cooking vacuum bag.
High temperature sterilization process
The cooking vacuum bag pressure heating high temperature sterilization process can be divided into batch type and continuous type. The heat medium can be saturated steam, steam-air mixing or hot water. Since the mechanical strength and sealing strength of the cooking vacuum bag material are low, the sterilization equipment must be back pressure sterilized. For the retort pouch, the constant pressure back pressure method is mainly used. This back pressure control method starts to introduce compressed air during the sterilization temperature rising stage.