01
High temperature sterilization pot bacteria object
During the high-temperature sterilization of food, the main target of sterilization is Helicobacter botulinum. This bacterium can produce toxins that can cause fatal harm to the human body. It is a heat-resistant anaerobic bacterium. It takes about three minutes in an environment of 121°C. It will lose biological activity in about 6 hours at 100℃. Of course, the higher the temperature, the shorter the survival time of the pathogen. After scientific testing, sterilization is more suitable at 121°C. At this time, the packaging has good heat resistance and the food tastes better.
When sterilized at 121°C, the F value in the center of the food reaches 4, and Helicobacter botulinum will not be detected in the food, meeting the requirements for commercial sterility. Therefore, when we sterilize meat products, the temperature is generally controlled at around 121°C. Too high a temperature will have a negative impact on the flavor of the food!
02
Sterilization method
1. Hot water immersion sterilization:
During sterilization, all the food in the pot is soaked in hot water. In this way, the heat distribution is relatively even.
2. Steam sterilization:
After the food is put into the pot, water is not added first, but steam is directly added to heat it up. Since cold spots will appear in the air in the pot during the sterilization process, the heat distribution in this way is not the most uniform.
3. Water spray sterilization:
This method uses a nozzle or spray pipe to spray hot water onto the food. The sterilization process is through the nozzles installed on both sides or the top of the sterilization pot, spraying mist-like wavy hot water to the surface of the food, so It not only has uniform temperature without dead spots, but also has rapid heating and cooling speeds. It can sterilize the products in the pot comprehensively, quickly and stably, and is especially suitable for the sterilization of soft-packaged foods.
4. Steam air mixed sterilization:
This method of sterilization was introduced by France. It cleverly combines the steam type and the water spray type. A small amount of water is added into the pot to meet the cyclic spray use. The steam directly enters the country, truly achieving short-term high efficiency, energy saving and environmental protection, and is suitable for special products. of sterilization.
03
Precautions
High-temperature sterilization of food is crucial for a food processing plant! It has the following two characteristics:
1. One-time use: The high-temperature sterilization work must be completed at one time from beginning to end without interruption, and food cannot be sterilized repeatedly.
2. The abstract nature of the sterilization effect: The effect of sterilized food cannot be detected with the naked eye, and the bacterial culture test also takes a week, so it is impossible to test the sterilization effect of each sterilized batch of food.
Based on the above characteristics, this requires manufacturers to:
1. First, the hygiene uniformity of the entire food processing chain must be ensured to ensure that the initial amount of bacteria in each bag of food is equal before bagging. This can ensure the effectiveness of the established sterilization formula.
2. Secondly, it requires sterilization equipment with stable performance and precise temperature control, which can execute the established sterilization formula without failure and with minimal error to ensure the standardization and uniformity of the sterilization effect.
04
operating procedures documents for high-pressure sterilizers
1. Sterilizer operating procedures
First, the purpose
Standardize the operating procedures of sterilizers to ensure the quality and food safety of the company's products.
Second, responsibilities
2.1 The Quality Control Department is responsible for proposing this procedure and supervising its implementation.
2.2 The production department is responsible for the implementation of this procedure.
(3) Operation process
3.1 Preparations before operation;
3.1.1 Check whether the air compressor is operating normally;
3.1.2 Check the air tightness of the upper and lower tanks;
3.1.3 Check the sanitary condition inside the tank;
3.1.4 Put the cooling water in the pool.
3.2 Sterilization steps
3.2.1 Filling and heating the hot water tank
3.2.1.1 Pour water into the upper pot and stop adding water when the water level reaches 5 cm from the upper end.
3.2.1.2 Turn on the heating switch to heat. Heat until the pressure is 0.25-0.28MPa and stop heating.
2. High pressure sterilizer operating procedures 2
The items to be sterilized should be properly wrapped and placed on the sieve plate of the sterilization barrel with appropriate gaps between them to facilitate steam penetration. For glass containers containing solutions, the volume should not exceed 2/2 of the volume. 3 is appropriate. If necessary, the glass bottle can be placed in an enamel jar or metal bucket with a slightly larger volume to prevent the solution from flowing out and contaminating metal items if the glass bottle bursts. When stacking sterilization packages, attention should be paid to leaving a gap in the position of the safety valve vent hole to ensure smooth venting.
add water:
Take out the inner tank and inject about 2 kilograms into the sterilizer. The height of water added should be level with the upper ends of the three inner tank brackets. Before each sterilization, the above water level must be replenished to avoid burning out the electric heating tube and causing accidents.
seal:
Put the stacked sterilization bucket into the sterilizer, align the positioning label on the sterilizer cover with the center of the sterilizer lifting handle, gently press the sterilizer cover with your hand, and turn it clockwise. , fully close the upper and lower handles, and the safety lock is in the open position.
Power on:
After the power is turned on, the digital display window on the control panel lights up, indicating that the power has been input to the device normally, and the numbers in the display window show the sterilization temperature and sterilization time. The effective controllable range of temperature is 50~126℃, and the adjustable time range is 0~99 hours. Set the temperature and time according to the operation needs. When the sterilization barrel reaches the set temperature, the set sterilization time starts.
Warming up:
The heating light lights up to indicate that the heater is heating up. As the sterilization barrel continues to heat up, the cold air in the sterilization barrel is discharged from the cold air release valve. When the pressure in the sterilization barrel is greater than the maximum pressure, the safety lock automatically closes, locks the upper and lower handles, the cold air relief valve closes, and a small amount of steam is always discharged from the tiny exhaust hole on the relief valve body, ensuring that the sterilizer is Temperature uniformity. At this time, the pressure gauge pointer and the digital display in the display window gradually rise with heating.
Sterilization:
When the pressure temperature reaches the set value, the sterilization light turns on and the timer starts counting.
Finish:
When the sterilization timer is over, the end-of-work light will turn on, and it will automatically stop working after hearing the reminder sound several times, indicating that the sterilization operation is completed.
Open lid:
After sterilization, the power supply should be cut off. For liquid medicine, utensils and other items that are prone to leakage or breakage, stop heating and wait for them to cool down naturally, then open the release valve until the pointer of the pressure gauge returns to zero, and then push the upper handle counterclockwise. , align the positioning mark on the cover with the center of the lower handle, and then open the sterilizer cover. If the lid is difficult to open, you can place the deflation valve pick in the deflation position. After the vacuum is eliminated, the lid can be opened.
Precautions:
1. When stacking sterilization items, it is strictly forbidden to block the air outlets of the safety valve and the air release valve. A gap must be left to ensure smooth air flow. Otherwise, the safety valve and the air outlet valve will not be able to discharge steam normally due to the blockage of the air holes.
2. When sterilizing liquids, the liquid should be filled into a hard heat-resistant glass bottle, preferably no more than 3/4 of the volume. Use a breathable stopper at the mouth of the bottle. Do not use unperforated rubber or cork stoppers.
