Meat sterilization equipment: Why should meat be sterilized?


Release time:

Jul 16,2021

Meat sterilization equipment: Why should meat be sterilized?

Many people are asking why deli meats are pasteurized at high temperature and pressure. Does high temperature and high pressure sterilization change the taste of deli meats? Can't we just keep it at room temperature after sterilization?

Meat sterilization equipment: Why should meat be sterilized?

The vacuum-packed, cooked food draws out the air in the pocket, but does not remove bacteria from the meat product. Sterilization in hot water or steam at 121 degrees of high temperature and pressure for about 30 minutes to achieve commercial sterility. When the sterilization pot is used for cooked meat, the after-sales staff prepared by the powerful machinery company will come to your door to tell you the installation and commissioning. The texture of meat will hardly change if it is over-sterilized. Of course, after 30 minutes of high temperature and high pressure sterilization, it must also go through the cooling process. After cooling, the product can be stored at room temperature without freezing. The shelf life is basically 1.5 years is not bad, the storage time is long, the taste is unchanged.


  肉食杀菌设备
 物、脂肪和无机物等复杂化合物组成的凝聚介质。

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