Three sterilization methods for meat sterilization pots

The temperature inside the sterilization pot of the meat product sterilization pot is always stable in all stages of the sterilization process, and the automatic control system of the F rate is guaranteed. The entire sterilization process is controlled by a computer PLC, which is completed in one time and does not require manual operation. Using a graphic tablet, the screen is used for touch control. All time periods are controlled by analog sensors and automatic valves, which can be switched from a single sterilization process to a multi-stage sterilization process. The pressure and temperature are digitally displayed, and various pressure and temperature modes for any product can be pre-programmed into a computer.

There are three types of meat sterilization pots:

1. Hot water circulation sterilization: When the food is sterilized, all the food in the pot is soaked by hot water. In this way, the heat distribution is relatively uniform.

2, steam sterilization: food is not added to the water after the food is added, but directly into the steam to heat up, because there is a cold spot in the air in the sterilization process, so the heat distribution is not the most uniform.

3, water-based sterilization: This method uses a nozzle or a spray pipe to spray hot water onto the food. The sterilization process is carried out by spraying the mist on the sides or the top of the sterilization pot. Hot water to the surface of the food, so not only the temperature is uniform and no dead angle, but also the temperature and cooling rate is rapid, can fully, quickly and stably sterilize the products in the pot, especially suitable for the sterilization of soft-packed food.