Process operation process of high temperature sterilization pot
The high temperature sterilization pot is sterilized by high temperature and high pressure. The set pressure of the sterilization pot is 0.35NP, the set temperature is 147 degrees, the actual pressure is 0.21MP, the sterilization temperature is 121 degrees, and the pressure of the high temperature sterilization pot is higher. The larger, in order to ensure the safety of the sterilization pot and ensure the sterilization effect of the food, we have a safety valve, a pressure valve, an exhaust valve, a gas supply valve, a thermometer, a liquid level gauge, a pressure control machine, etc. on the sterilization pot. The pressure control machine is to ensure the consistency of domestic pressure and atmospheric pressure and prevent food from rising.
The use of back pressure sterilization, that is, the use of compressed air into the pot to increase the pressure to prevent the can convex and jump cover, its operation is described as follows: Since the compressed air is a poor thermal conductor, the steam itself has a certain pressure. Therefore, during the heating process during sterilization, the compressed air is not placed, but only when the sterilization temperature is reached, the compressed air is opened into the pot, and the inside of the pot is increased by 0.5 to 0.8 atmospheres. After sterilization, when cooling and cooling, stop supplying steam and press the cooling water into the water spray pipe. As the temperature inside the pot drops, the steam condenses, and the internal force of the pot is reduced by the pressure of the compressed air.
During the sterilization process, attention should be paid to the initial exhaust of the Zui, and then the steam is vented to allow the steam to circulate. It can also be deflated once every 15-20 minutes to promote heat exchange. In short, it must meet the requirements of sterilization conditions, according to a certain procedure, the level of sterilization temperature, the size of sterilization pressure, the length of sterilization time and the operation method are all specified by the sterilization process of canned products.
Natural Food Colors
Natural Food Colors are food pigments obtained from natural resources. Pigments extracted mainly from animal and plant tissues and microorganisms (cultures), in which vegetative colorants predominate. Natural Pigments not only have the function of coloring food, but also have physiological activity.
Nature food colors are more safe and healthy for human body. Most of the nature colors are safe and has no side effect. The colorants from the plant have biological activity. They are the functional and effective part of the plant made medicine or health care products. In the health care products, the nature colorants can be effect of enhance body immunity, anti-oxidant, reduce blood fat. In food products, the nature colorants can have the effect of enhance nutrition, anti-oxidant etc.
The nature colorants generates the color in a very nature way. It brings a kind of nature beauty to food.
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