The price of bactericidal pot, Crispy Fish bactericidal pot, bactericidal kettle manufacturer friend returned from a business trip abroad, bringing a lot of seafood, which is very delicious. He said that sea fish and products made from sea fish are very popular, especially crisp fish or canned seafish, but not good for storage. I said that using our bactericidal pot, bactericidal pot uses the principle of high temperature and high pressure, the temperature can reach more than 120 degrees, which is not normal pressure. Comparably, the bacteria can be killed completely under the high temperature of more than 120 degrees, which can effectively prolong the shelf life. The shelf life can reach one year, mass production and delivery to Shangchao. Maybe later we can eat the canned seafish you brought locally, because the shelf life has been extended.
Transportation and storage have brought convenience, and distribution in different places is not a problem.
The price of sterilizing pot, Crispy Fish sterilizing pot, sterilizing pot manufacturer food in the ordinary heating sterilization process, the microorganisms in food will have different changes, some may be eliminated, some may be destroyed, this is a bad phenomenon. At the same time, the quality of food itself, nutrients and packaging shape will also change, which is a bad phenomenon. The main purpose of duck eggs sterilizing pot is to kill pathogenic bacteria and toxin-producing bacteria by high temperature and short time sterilizing method, so that food itself should only be affected slightly.
The price of sterilizing pot, Crispy Fish sterilizing pot and sterilizing pot manufacturer are highly automated. When the sterilizing basket filled with products is pushed into the duck egg sterilizing pot, the whole sterilizing process can be completed automatically by pressing the start button, such as heating, constant temperature sterilization, pressure balance and cooling. The characteristics of high-temperature sterilizing pot food are that the packaging is vacuum-treated to avoid discoloration and odor caused by sterilization process. The sterilizing pot of meat products can prolong the shelf life of food and is easy to circulate, store and sell at room temperature. The disadvantage is that the single high temperature and long time sterilization may lead to changes in the taste and color of food. The sprinkler type sterilizing pot is heated and sterilized by multi-stage heating gradually, which avoids food being in high temperature and high pressure for a long time. The flavor and taste of the food produced are almost unchanged, and there are many kinds of processable products.