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How should meat products in high-temperature steam bags be sterilized?
With the acceleration of modern life, convenience foods are more popular with consumers. In our traditional practices, meat products should be consumed as soon as possible after purchase, but in reality, we often fail to do so for various reasons. The advent of high-temperature cooking bags solves this problem, ensuring both the preservation time of meat products and the possibility of direct cooking.
With the acceleration of modern life pace, convenient foods are more favored by consumers. In our traditional practices, meat products should be consumed as soon as possible after purchase, but in reality, we often fail to do so for various reasons. High-temperature retort pouch After its appearance, this problem can be solved, ensuring both the preservation time of meat products and the ability to cook them directly.
Structurally, High-temperature retort pouch Generally, there are three or four layers, and the product also has good barrier properties, mainly against water vapor and air. However, in order to further extend the shelf life, sterilization treatment is required.
The sterilization of meat products is mainly based on their own properties. Commonly used sterilization methods include high-temperature high-pressure and low-temperature normal-pressure. When choosing a sterilization method, you need to know their advantages and disadvantages.
Low-temperature normal-pressure sterilization can better maintain the original taste of meat products, and various nutrients can also be well preserved. However, this method can only kill bacteria in the packaging bag, while a large number of other bacteria cannot be killed by this method, so the shelf life that can be extended by low-temperature normal-pressure is very limited. Although high-temperature retort pouches can solve the sterilization problem and better extend the shelf life, high-temperature heating will destroy the taste of the food itself.
Therefore, in the actual production process, enterprises need to decide which sterilization method to choose based on the packaging requirements of the food itself and the characteristics of the product itself. High-temperature retort pouch It has good heat resistance, so its size will not change during high-temperature steaming and cooking, and the strength of the packaging bag is not greatly affected. At the same time, the good high-temperature resistance of the high-temperature retort pouch prevents it from shrinking due to high temperature during heat sealing. Even if the packaging bag is contaminated, it will not affect the heat sealing strength.
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