Canned canned canned food, except for tomato and vinegar products, is a low-acid or neutral food. In addition, raw materials in the soil are more likely to contaminate heat-resistant spores, and must be sterilized by high temperature. Through sterilization, on the one hand, it can kill or inhibit the microorganisms in the tank, so that the cans can be preserved for a long time under a suitable storage environment without spoiling and deterioration; on the other hand, the pathogenic bacteria can be killed to avoid poisoning of raw food. To this end, the following must be noted during the sterilization process.
1. The sterilization conditions must be determined according to the variety of vegetable raw materials, the tenderness of the raw materials, the pH of the contents, the speed of heat transfer in the tank, the degree of microbial contamination, the initial temperature of canned sterilization, and the type of sterilization equipment.
2. Under the premise of not affecting the flavor and color of the product, the pH is appropriately lowered to make the content acidic, which can shorten the sterilization time.
3. The higher the freshness of the raw materials, the faster the process, the lighter degree of microbial contamination, and the faster sterilization time of the products in the tank.
4. Products that are easy to convect heat transfer in the tank, such as beans, mushrooms, etc., should be sterilized at high temperature for a short time. Continuous shaking sterilizers are faster and of better quality than intermittent static sterilizers.
5. Strictly implement the operation procedures of the sterilization process.
There are three methods of sterilization: atmospheric sterilization (also known as pasteurization), pressurized sterilization and high temperature instant sterilization.