Process flow of gas fresh-keeping packaging

Cooked food generally adopts a complete set of technological processes such as vacuum quick cooling, bacteria reduction treatment, and modified atmosphere fresh-keeping packaging, and is produced in a standard clean workshop below a certain temperature, which can effectively control the pollution and reproduction of microorganisms, prevent cooked food from oxidizing at high temperature, and prolong the production of cooked food. Shelf life of cooked food.

The vacuum quick cooling of cooked food is to use vacuum cooling technology, so that the food can pass through the rapid propagation zone of food bacteria between 25 and 50 ℃ in a vacuum state at an extremely fast cooling rate, so that the temperature of cooked food is reduced to below 10 ℃. Avoid secondary pollution before the product is packaged. This improves the quality and safety of the food and extends the shelf life. Composite modified atmosphere fresh-keeping packaging is also known as gas replacement packaging, and internationally known as MAP packaging (ie Modified Atmosphere Packing).

The principle of the composite modified atmosphere packaging machine is to use composite fresh-keeping gas (2-3 kinds of gases are mixed according to the food characteristics) to replace the air in the packaging box or packaging bag, change the external environment of the food in the tray, and inhibit bacteria (microorganisms). ) growth and reproduction, thereby extending the shelf life or shelf life of food. Different foods have different components and proportions of fresh-keeping gas. In the process of storage, transportation and sales of finished products, the temperature is always controlled within the range of 0 to 4 °C, so that the product preservation period is more than 7 days. Compared with the traditional processing technology, the whole process flow has the characteristics of reasonable flow, convenient operation and low energy consumption. The cooked food produced by it has outstanding advantages such as color, fragrance, delicious taste, good shape, original taste, high sanitation and safety, and long shelf life. In addition to strict requirements on raw materials, the food cooking and processing standards and retention time are very important in the modified atmosphere fresh-keeping packaging of cooked food. Immediately after cooking, cooked food needs to be quickly cooled in vacuum and packaged in an environment below 20°C. If the processing sanitation conditions at this stage are poor, such as pathogenic bacteria and knives in the air, and insufficient disinfection of tableware and operators, the food will be contaminated again. , although CO2 in the composite gas can inhibit the proliferation of residual bacteria, it still affects the shelf life of food to a certain extent.

Modified atmosphere packaging of cooked food is a lag period that relies on carbon dioxide to inhibit the growth and reproduction curves of most aerobic bacteria and fungi. Therefore, the less bacterial contamination before the packaging of cooked food, the better the bacteriostatic effect and the longer the shelf life.