Aseptic packaging preservation technology and deve

2022-10-23
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Aseptic packaging preservation technology and development of aquatic products

aseptic packaging technology was born in the late 1940s. With the rapid development of packaging plastic industry in the 1960s, various excellent characteristics of aseptic packaged food were fully displayed. By the early 1990s, the aseptic packaging products of liquid or semi liquid food were more than 80% in large packaging and more than 50% in small packaging among similar foods. In terms of the application of aseptic packaging technology for solid or solid food, Japan has carried out industrial production in the aseptic sliced soft packaging of ham, sausage and other food, with very good results. The products meet the commercial aseptic requirements and can be circulated at room temperature. In the 1970s, aseptic packaging technology began to be introduced into China. After more than 30 years of development, about 300 sets of aseptic packaging equipment for liquid or semi liquid food are in operation, with an annual production capacity of 1.5 million tons; Sterile packaging equipment for solid or solid food is currently in the stage of successful research and development and small-scale promotion. With its unparalleled advantages of traditional processing methods, it is providing a new technical platform for China's agricultural product processing field and promoting the quality preservation technology of food to a new high

I. main problems of traditional preservation methods

1 The heating time of food is too long: generally, the heating time of food is 60 ~ 120 minutes, which not only affects the processing efficiency, but also affects the sensory indicators and physical and chemical indicators of products. It is mainly manifested in quality deterioration, loose texture, poor taste, flavor convergence, and more nutritional damage. Its color, aroma, taste, shape and flavor are very different from those made and eaten now

2. The variety of products is not rich enough, which is mainly related to the fact that it is not suitable for the processing of raw materials with low heat resistance. Therefore, the selection of raw materials is narrow, and it is not suitable for the development of composite products (for example, the capacity of meat dynamometer should not exceed the predicted fracture load of samples, and there are too many matching products)

3. The requirements for the packaging materials of products are high. The packaging materials must be subjected to high temperature and high pressure treatment together with food, which is easy to cause bag breakage

4. Because the sterilization pot adopts the intermittent sterilization method, it is bound to cause the heat accumulation of the finished products to be sterilized before entering the pot, which is generally more than 10 ~ 60 minutes. In this way, the heating time of the products to be sterilized before and after the pot is very different, about 60 minutes, objectively resulting in the inconsistent quality of the products

II. Characteristics of sterile packaging

sterile packaging technology is a new preservation and processing technology that packages and seals the food that has been sterilized at high temperature for a short time or instantaneously in a sterile environment in a pre sterilized container, so that the packaged food can meet the requirements of commercial sterility. It has three asepsis requirements: asepsis of food, asepsis of packaging materials and asepsis of packaging environment (operation)

1. Aseptic characteristics of deep processed aquatic products

because deep processed aquatic products generally contain more water (except dry products), their physical strength is not high, and they are processed materials with low heat resistance, long-term heating sterilization should be avoided, such as 15 points - (45 ~ 60 points) -20 points/121 ℃, high-temperature short-term sterilization should be adopted, such as (1 ~ 3 points) - (0.5 ~ 1.5 points) - (1 ~ 3 points)/130 ~ 150 ℃, so as to obtain color, fragrance, taste The high-quality sterile products with good shape are closer to the kitchen cooking products that are prepared and eaten now, and can carry out continuous processing operations to ensure the quality consistency of each product; In terms of processing efficiency, due to the greatly shortened processing time, its processing efficiency is doubled compared with the traditional processing method; From the physical and chemical indicators of the product, it can retain more heat sensitive nutrients beneficial to human body, such as various vitamins, amino acids, etc

2. Aseptic characteristics of packaging materials

because packaging materials do not need to be sterilized with food at high temperature and high pressure, when selecting plastic packaging materials, they are not as harsh as traditional processing methods, so the cost can be reduced; For this kind of materials, the sterilization requirements can be achieved by soaking in hydrogen peroxide

3. Aseptic characteristics of packaging environment (operation)

first of all, the packaging environment does not produce gas exchange with the outside world, that is, the outside bacterial air cannot enter the packaging environment to avoid secondary pollution

second, through the combination of chemical sterilization agents (such as peracetic acid, hydrogen peroxide, etc.) and ultraviolet sterilization, the aseptic packaging environment is realized

third, sterile packaging materials and sterile food enter the sterile packaging environment through sterile channels or sterile delivery devices; Sterile packaging products are separated from the sterile packaging environment through the sterile export of products

III. application prospect of sterile packaging in the field of deep processing of aquatic products

sterile packaging can not only produce all products that can be produced by traditional preservation technology, but also greatly improve the product quality; With its unique technical advantages, it also greatly expands the field of deep processing of aquatic products and brings infinite business opportunities. The main application prospects are:

1 It can process the whole fish of large size, especially the processing of rare fish. The products are beautiful and high-grade, which meets the requirements of gift consumption

2. Using low-value fish to produce surimi products is a very meaningful work with high processing added value. However, the traditional refrigeration and canning composite polyurethane adhesive as an environmental protection material is developing rapidly, which greatly damages the flavor and taste of surimi products, and seriously restricts the development of the industry. The application of sterile packaging technology can realize the annual production of surimi products on the premise of ensuring quality, Circulation and sales under normal temperature

3. Flavor dried products mainly include air dried fish (smoked fish, salted fish, etc.), air dried meat (smoked meat, cured meat, etc.), Flavor Dried poultry products, seasoned bean products, dehydrated vegetables, etc. Most of these products are sold in bulk or simply packed, which are very easy to absorb moisture, mildew, insects and oxidative deterioration. Sterile packaging technology can effectively solve this problem and greatly improve the safety of food

4. Develop nutritional combination or meat and vegetable matching products, that is, mix several raw materials with different heating properties into the same package according to the nutritional combination and aesthetic needs, which can not only meet people's aesthetic requirements, but also meet the human body's needs for various nutrients. At the same time, the products have larger portions, lower costs and more varieties. For example, processed fish products can be compatible with tofu, black fungus, green (red) pepper, mushrooms and other vegetables, resulting in a wide range of new products, which can not be achieved by traditional processing methods, while sterile packaging can perform different sterilization methods according to the differences in the heating performance of different raw materials, rather than the common sterilization mode of traditional processing methods (the most difficult raw materials shall prevail), so as to ensure the best state of each raw material, Make the quality of products reach or close to the "ideal" state of ready to eat

5. In addition to vacuum packaged food, it can also produce pot or dish packaging products containing gas (generally nitrogen and carbon dioxide). These products are more beautiful and more convenient to consume, which is an important development direction of cooking industrialization in the future

in a word, aseptic packaging technology can not only retain all the advantages of traditional preservation methods, such as convenient to eat, and can guarantee the quality for 3 ~ 24 months at room temperature, but also greatly improve the quality of products, increase the variety of designs and colors, beautify product packaging, save energy and reduce consumption, and improve labor efficiency. It can be predicted that aseptic packaging technology will bring a revolution to the food packaging industry and inject new vitality into the rapid development of water products deep processing industry

aseptic packaging technology was born in the late 1940s. With the rapid development of packaging plastic industry in the 1960s, various excellent characteristics of aseptic packaged food have been fully displayed. By the early 1990s, the aseptic packaging products of liquid or semi liquid food were more than 80% in large packaging and more than 50% in small packaging among similar foods. In terms of the application of aseptic packaging technology for solid or solid food, Japan has carried out industrial production in the aseptic sliced soft packaging of ham, sausage and other food, with very good results. The products meet the commercial aseptic requirements and can be circulated at room temperature. In the 1970s, aseptic packaging technology began to be introduced into China. After more than 30 years of development, about 300 sets of aseptic packaging equipment for liquid or semi liquid food are in operation, and the annual production capacity is 1.5 million tons; Sterile packaging equipment for solid or solid food is currently being successfully developed to avoid affecting the measurement accuracy of the equipment; And small-scale promotion stage, it is providing a new technical platform for China's agricultural product processing field with its incomparable advantages of traditional processing methods, and promoting the quality preservation technology of food to a new high

source: excellent information

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