After a long time, the fruit will break and cannot be eaten. People will make fruit into jam of various flavors and appreciate different fruit characteristics in another way. Jam can be used to make all kinds of pastry fillings, salads or yogurt with a small amount of jam to increase the taste. Jam is packed in various ways, and the sterilization pot is also different. The bag can be steam sterilized or water bath sterilized. Tinplate can be steam sterilized or spray sterilized. If the jam in a glass bottle can only be sterilized by spraying, it will not explode.
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 ℃