The Main Sterilization Object of High-Temperature Sterilizer In the process of high-temperature sterilization of food, the main target of sterilization is Bacillus botulinum, which can produce toxins that cause fatal damage to the human body. It is a thermostable anaerobic bacteria, it will lose its biological activity in 3 minutes at 121℃, and in 6 hours at 100℃. Of course, the higher the temperature, the shorter the survival time of the bacteria. According to scientific testing, sterilization at 121°C is more suitable. At this time, the packaging has good heat resistance, and the food taste is also relatively good. The

Definition of Secondary Sterilization Some breathable materials (such as natural casings, protein casings, cellulose casings, cellophane casings, etc.), filled products (such as sausages, and ham products), or naked products (such as roasted meat products) are cooked after cooking, in order to facilitate storage and extend shelf life, a second packaging is required. In the process of cooling and secondary packaging, the product’s surface will inevitably be more or less contaminated. Therefore, after the packaging is completed, it needs to be sterilized again, which is called secondary sterilization. Pollution Source How minimize contamination is a key control point in the production

Carrageenan is a kind of pure vegetable gum extracted from red seaweed. In the food industry, it is mainly used as a thickener and gel-forming agent in fruit and vegetable processing, beverage production and artificial protein fibers. The structural characteristics of different types of carrageenan determine its water-solubility, cohesiveness, emulsion stability and gel-forming properties. 1. Preparation method of carrageenan and its function suitable for meat processing 1.1. Manufacturing Method Use dilute lye or hot water to extract red seaweed belonging to the spearmint family (so carrageenan is also known as carrageenan), then add ethanol and other alcohols to the extract

Cellulose is the most widely distributed and abundant carbohydrate in nature. Plants around the world can produce more than tens of billions of tons of cellulose every year, making this polysaccharide the largest organic carbon pool. Among various sustainable resources, cellulose has an inexhaustible material basis. As the only carbon-renewable resource, it is generally believed that it can supplement or partially replace non-renewable resources and become an important resource on which the future development of mankind depends. 1. Fiber Profile Cellulose is composed of alternating crystalline and amorphous regions. Most of the hydroxyl groups in the amorphous region are in

There are many kinds of edible gums used in meat products, which are prepared from plants and seaweeds, microorganisms, and animals. The most widely used meat products in China are carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum, and konjac gum. Because of its gel water retention and protein function, it can enhance the stability of the dispersion system and is widely used in meat products as a coating agent for meat products. It can improve the physical properties of meat products, increase the adhesion and water holding capacity, and give it a good taste. For

Casing: In the process of sausage processing, the casing mainly plays the role of processing mold, container, and product performance display. The casing is in direct contact with the meat, and it must meet the following requirements. It must be safe and non-toxic, the chemical components in the casing do not migrate to the meat and do not react with the components in the meat. It must have sufficient strength to safely wrap the meat, withstand filling pressure, and withstand the stress of sealing and kinking. It also needs to have certain shrinkage and extension characteristics, which can allow the

The auxiliary materials and additive ingredients added to the surimi products and the matching method are directly related to the flavor, taste, appearance, quality, and nutritional value of the product. The auxiliary materials referred to starch, oil, egg white, and so on. The additives include quality improvers, seasonings, food colorings, etc. These excipients and additives can be used in combination according to product types, quality requirements, market needs, consumer habits in different regions, and market prices. At the same time, special attention should be paid to their quality and an additional amount must meet the corresponding national standards. 1. Starch

Quality improvers are mainly used in meat processing. The combination of various additives and food can improve the color, aroma, and taste of food, maintain its quality and freshness, and meet the needs of technical processing technology. Polyphosphate is widely used in the processing of meat products and can significantly improve the quality. It can emulsify, control metal ions, color, microorganisms, adjust pH and buffer. It can also adjust the product texture, improve the flavor, maintain the tenderness and improve the yield of finished products. There are many types of polyphosphates, but there are three main ones related to meat processing.

At present, the total output of high-temperature ham sausage in China has accounted for 1/3 of all meat products. Its automatic production, convenient and fast, hygienic and nutritious, and long shelf-life make it all over the country. As the market share continues to increase, the problems found are also increasing. There are corresponding research topics for its texture characteristics in different periods and the problems that will occur during storage. The purpose of this study was to explore the factors affecting the quality of high-temperature ham sausage and the reasons for oil production and swelling. By measuring product texture, water

Food additives are commonly used to improve water retention during the marinating or processing of meat, which is the most effective method. The rational use of additives to improve water retention under the premise of ensuring food quality and safety has always been an important issue in meat processing. The commonly used water retention and binders for meat products are salts, phosphate, soybean protein, carrageenan, starch, sodium caseinate, etc. Salt: A certain concentration of salt can enhance the water retention of meat. The test shows that when the salt content is between 4.6% and 5.8%, the water retention is the