Analysis on Packaging and Sterilizing Pot Technology of Vacuum Packaged Meat Food

[Chinese Packaging News] canned meat generally refers to livestock and poultry meat, fish and other meat as the main raw material, adding seasonings and spices, processed canned products. Meat canned foods with soft packaging as a packaging container have become more and more widely used because of their convenience in food and storage at room temperature.

In the flexible packaging, a three-layer composite cooking bag—aluminum foil bag is used. The outer layer material is PET film, the intermediate material is aluminum foil, and the inner layer material is polypropylene (PP). . Aluminum foil bag thickness of about 0.15 mm, with high temperature, high pressure, opaque, airtight, good heat sealing properties and easy to use and so on. The following is the experience of the author in the production practice, through vacuum packaging, sterilization pot technology applied to soft packaging canned meat production process.

The operating parameters of the sterilizing pot are sterilizing temperature, heating time, constant temperature sterilization time, cooling time and back pressure pressure. Different working parameters are selected according to the net content of the soft canned meat. For example, the sterilization formula for a 250-gram aluminum foil bag canned meat can be expressed as 15'-30'-25'(back pressure 0.15MPa)/121.5°C. The specific meaning is: 121.5°C means the specified sterilization temperature; 15 'Indicates that the heating time is 15 minutes, that is, after the sterilizing pot containing the canned meat inside is closed, the high-temperature steam is introduced, and the time required for the pot to rise from the initial temperature to 121.5°C; 30' means that the constant temperature sterilization time is 30 minutes. , that is, the pot maintained at 121.5 °C, the time maintained at this temperature; 25' indicates the cooling time, that is injected high-pressure cooling water into the pot, sterilization pot temperature from the 121.5 °C to the delivery temperature ( The time required for a typical 30°C is 25 minutes. When the back pressure is 0.15 MPa, it is necessary to inject compressed air to ensure that the pressure in the boiler is not less than 0.15 MPa until the temperature is reached.

When the temperature in the retort pot decreases to the specified delivery temperature, the cooling water can be stopped, and the drain valve and the exhaust valve can be opened, and the pan can be opened after the water is evacuated. After the sterilization is completed, inspections are also required. The soft canned meat can be placed in a reservoir, and sinks into the bottom of the water as qualified products; floated as unqualified products (caused by broken bags), accounting for about two-thousandths of a mill, practice Prove that this is a proven method.

In short, after vacuum packaging and high-temperature sterilization, aluminum foil bags can be packaged according to GB4789.26-1994 food hygiene microbiological inspection, canned food commercial sterility testing standard testing, its microbiological indicators can fully meet the "commercial sterility" of national standards Requirements, at room temperature, its shelf life of up to one year or even longer.