As one of the eight treasures, fish glue, also known as sea ginseng, is a kind of fish protein, which has a great nourishing and therapeutic effect. When fish glue is made into ready to eat food by the manufacturer, in order to ensure the taste and storage date of fish glue, it will be sterilized with a sterilization pot at high temperature. Our company produces a variety of sterilization pots, including horizontal single pot, double-layer sterilization pot, Double pot parallel, multi pot parallel, two pot one pot, three pot one pot, etc., which can meet the production requirements and output requirements of customers. The quality of chongnuo series sterilizer is guaranteed, and the after-sales service personnel with many years of installation experience make you use it without worries.
The high temperature sterilization of food is very important for a food processing factory. It has the following two characteristics:
1. One time: the high-temperature sterilization work must be completed in one time from the beginning to the end, without interruption, and the food cannot be sterilized repeatedly.
2. Abstraction of sterilization effect: the sterilized food can not be detected by naked eyes, and the bacterial culture test also needs one week, so it is impossible to detect the sterilization effect of each batch of food.
About cooling:
1. Cold water enters from the bottom (flooding). When cold water enters slowly, the pressure can not be reduced.
2. When cold water is sprayed from above, the pressure will be gone. The food inside is easy to damage, that is, the damage rate is high.
3. Spray slowly. The pressure is constant. The sterilization principle of the sterilization pot is to use the growth characteristics of bacteria in a certain temperature, the higher the temperature of the sterilization pot, the faster the bacteria reproduce, the lower the temperature, the slower the bacteria reproduce, and the bacteria will die after exceeding the maximum heat-resistant temperature of the bacteria. When the temperature reaches 86 ℃, most of the bacteria have been killed. The bacillus in food must reach 121 ℃ to kill. Therefore, the sterilization temperature of most foods is 121 ℃.