Sterile canning sterilization system and method for solid food

Abstract

The invention discloses a sterile canning sterilization system and method for solid food. The sterile canning sterilization system involves a food sterilization main pot, a can body sterilization auxiliary pot, a can cover sterilization auxiliary pot and a canning sealing cavity for connecting the three pots, wherein each of pot bodies is provided with a steam inlet, an exhaust port, a gas release port and a sterile nitrogen inlet correspondingly. In order to shorten the heating time and improve the taste of the canned food, according to the sterile canning sterilization system and method for the solid, thermal sterilization of the food is carried out before canning and sealing, and the food makes direct contact with steam, so that heat transfer is fast, the sterilization time is greatly shortened, and the taste of the food is effectively improved.

Description

technical field [0001] The invention relates to the field of food packaging, in particular to a solid food aseptic canning sterilization system and method. Background technique [0002] Food sterilization is to take food raw materials and processed products as the object, through the killing of microorganisms, the main factor that causes food deterioration, to make food commercially sterile, effectively prolong the shelf life of food, and avoid the intake of pathogenic bacteria causing human body infection. Intoxication in humans by (usually intestinal) infection or by pre-produced bacterial toxins in food. [0003] In the prior art, solid food is usually sterilized by heat in a sterilizing pot. First, put the food in a container and seal it, and then put the sealed food container into the pot for steam or water bath sterilization. For example, patent No. The utility model patent of "CN209914967U" discloses a water-bath sterilizer, which sterilizes food by heating in the po...

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Problems solved by technology

[0003] In the prior art, solid food is usually sterilized by heat in a sterilizing pot. First, put the food in a container and seal it, and then put the sealed food container into the pot for steam or water bath sterilization. For example, patent No. The utility model patent of "CN209914967U" discloses a water-bath sterilizer, which sterilizes food by heating in the pot body. Longer, it leads to overheating of food, and the taste of food after sterilization becomes worse (commonly known as canned taste), which affects its market expansion. In addition to consumers' misunderstanding that canned food has preservatives, for Chinese people who are more sensitive to the tip of the tongue, "Taste" is a very important factor affecting consumption desire, so a sterilization system and method with fast heat transfer effect, good sterilization effect, short sterilization time and avoiding overheating are needed

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