Soft can originated in the United States, is the second innovation in the history of food packaging, known as the second generation of canned food. Its processing principle and process method are similar to rigid cans, but because its packaging window is soft, it is called "soft can" and is called Retort Pouch Foods or Flexible Can in Europe and America. At present, there are more than 10,000 varieties of soft cans in the world. First, the main characteristics of soft cans (a) can be used high-temperature sterilization, and the short time, the content of nutrients are rarely destroyed packaging soft canned composite film can withstand more than 120% of high temperature, and heat transfer faster, the cooling time after sterilization is also Short, the whole sterilization time is shortened by 1/2 than that of rigid cans, which greatly reduces the influence on the content, color and flavor profile, and in particular, the loss of nutrient components is greatly reduced, thus maintaining the original features of the contents. (2) It can be stored or circulated at room temperature for a long time, and the storage stability of soft cans is a temperature-controlled sterilization product with sealed packaging. Therefore, special storage conditions such as refrigerating and storage are not required under normal temperature conditions, and ordinary warehouses and shelves can be safely preserved. Soft cans are chemically stable packaging materials, the surface of five metal ions, will not react with the contents of the chemical reaction, the metal can easily produce dissolved tin, corrosion and rust and other phenomena, under the same storage conditions, soft canned foods than the preservation period Rigid cans are long. (three) easy to carry, open simple and safe to save time soft canned food is small, soft, easy to carry, eat as long as the tear from the incision, no special opening tools, not as sharp as tinplate or broken glass The danger of injury. (D) Energy conservation, cost reduction Soft canned foods are heated and eaten, as long as they are boiled in boiling water for 315 minutes, which saves a lot of energy. (5) The soft cans are easily damaged and deflated, and the contents are spoiled and deteriorated. The soft canned packaging window is soft and easily damaged by external pressure, so that the degree of vacuum is reduced and spoiled. Second, squid meat canned soft canning process 1, the process of raw material acceptance → processing → salting → frying → shredded → bagging → sealing → sterilization → insulation inspection → packaging → finished product 2, seasoning solution preparation seasoning solution 250 grams of garlic, 1.4 kilograms of rice wine, 3.5 kilograms of salt, 220 grams of MSG, 300 grams of ginger, 80 grams of agar, 250 grams of onion, 15 kilograms of oil, 60 grams of sauce, 6 kilograms of white sugar, and 85 liters of clear water. The preparation method is to wash the garlic, ginger, and onion into a gauze after being smashed, and put it in a pot with a mouthful of a sandwich to boil, and keep boiling for 20 minutes to remove the spice package. Add sugar, monosodium glutamate, soy sauce, soy sauce, agar, heat and stir to dissolve, turn off steam after boiling, add rice wine, and filter for use. Control the amount of pan to be 1000 kg (evaporated water to make up with boiling water) and cool it to below 40°C. 3. Operational points (1) Acceptance of raw materials: For fresh or frozen squids weighing more than 150 grams, the sanitary quality should meet the relevant requirements of GB2736-94 Freshwater Fish Hygiene. (2) Raw material processing: 1 live squid should be raised for 1 day. After the squid has spewed mud and dirt in the bowl, the fish will become drowsy or knocked out with electricity. Wash the frozen squid with a stream to hydrolyze and clean. 2 Wash the squid with nails on a wooden board (back side up), use an obtuse triangular knife to cut off the septum, remove the viscera along the spine, remove the blood and impurities from the sacrum by removing the head and tail. 3 Cut the washed salmon fillets into 6-centimetre-old carp sections and place them according to their size and thickness. (3) Salting: Put the squid section and salt water in a 1:1 ratio to the salty water in the 10 Baume degree salt water. The salt water can be used several times in a row, and each time it is supplemented with salty water, it is required to try the salting for IO--12 minutes. . The salting time should be adjusted according to the size of the carp section, the temperature, and the difference between the frozen and fresh fish raw materials. After salting, rinse with water 1 times and drain to fry. (4) Frying: After salting, the squid section is fully drained and then fried in oil at 180°C--200°C for 2 to 4 minutes. When it is fried, it should be gently turned so that the fried squid section is uniform and uniform in color. When the surface is golden red, you can remove the drain to cool and control the dehydration rate at 35% - 40%. (5) Cut wire: The fried squid section is cut into 6 cm wide and 3 mm wide squid. (6) Processing of pork silk: Select pork ribs or lean meat from healthy pigs, and chop the pork with the same specifications as squid, and fry it with peanut oil. (7) Bags: Three-layer composite bags (PET/AL/CPP) are used. 80 grams of squid silk, 60 grams of pork, and 40 grams of seasoning liquid (net weight of 180 grams per bag) are weighed. (8) Sealing and sterilization: The main vacuum control is 0.088-0.093 MPa when vacuum packaging. Sterilization formula 15-35-15/121 °C, back pressure: 0.16 MPa. (9) Insulation inspection: Wipe the surface of the tank and store it in a 37°C 2°C heat-retentive room for 7 days. Remove the non-conforming product and store the finished product in storage.
Plasma Sterilizer
Plasma sterilizer is to sterilize by hydrogen peroxide low-temperature plasma.Through sterilization,a certain method is used to inactivate various microorganisms on medical instruments and surgical instruments,thereby achieving the purpose of sterilization.
1,Medical plasma sterilizer: sterilization temperature of 50°C± 5°C,low temperature and no humidity,no damage to the sterilization articles and equipment,can extend the life of precision instruments.
2.Medical plasma sterilizer green and environmental protection:hydrogen peroxide solution is used as sterilizing agent,no toxic substance remains,no drainage or exhaust is required,no damage to the operator's body,and special filters for high efficiency can be applied to the air intake and exhaust ports.Absorption of H2O2 from the process of vacuum rejection will result in zero pollution to the environment.
3.Medical plasma sterilizer sterilization stability:The sterilization chamber is made of aluminum or stainless steel,which has advantages of anti-corrosion and thermal conductivity,which makes the temperature of the sterilization chamber more balanced and effective, and ensures that H2O2 maintains 100% of the gas throughout the process.The hydrogen peroxide low temperature storage system ensures that the hydrogen peroxide concentration is stable and effective and does not volatilize.
4.High sterilizing efficiency:The design of a rectangular sterilization chamber makes it possible to load more instruments at a time and make the use of the sterilization chamber more convenient.
SanQiang medical companies specializing production plasma sterilizer.
Plasma Sterilizer
Plasma Sterilizer,Low Temperature Plasma Sterilizer,Automatic Plasma Sterilizer,Medical Intelligent Sterilizer
Henan Sanqiang Medical Equipment Liability Co.,Ltd , http://www.sterilizers-china.com