Microwave sterilization in the preservation of food applications
Microwave technology in food preservation has a very important use. So, the technology in the production of meat products in the preservation of how? Microwave sterilization, as a kind of low temperature and high efficiency, has little influence on food composition, meets the requirements of people in terms of nutrition, flavor and safety of meat products and is a new and efficient preservation technology for meat products. It has a very broad Application space.
Meat and poultry products mainly refers to cooked meats with different flavors made from various kinds of livestock meat (such as pork and beef) and poultry (such as chicken, duck and goose) as raw materials and processed by modern processing technology. Due to its rich nutrition and unique flavor, meat and poultry products have a huge consumer market at home and abroad.
In the process of producing traditional meat and poultry products, in order to achieve the purpose of long-term preservation of products, enterprises generally adopt high-temperature sterilization or cold storage method to extend the shelf life. The main use of high-temperature sterilization heat lethal effect, through the high temperature (121 ℃) heating, as much as possible to kill microorganisms in meat and poultry products and spores in order to prevent spoilage of the product. Although this method of sterilization completely, but the original taste of the product and the destruction of nutrients is very large, prone to poor color and odor, thereby reducing product quality. The use of cryogenic refrigeration, although the product can maintain the color, smell and taste and the original nutrients, but in the production, transportation and marketing of products, the cold chain is very strict, huge investment, high operating costs, the general production Unbearable business.
The use of microwave sterilization, as the micro-organisms in the food by microwave high-frequency magnetic field biological effects and thermal effects of the common role in a short period of time, can achieve the bactericidal effect, without affecting the original color, smell, taste, shape, and Compared with conventional sterilization methods, has obvious advantages.