Processing process of cooking bagged food
Food raw materials, processing, bagging, hot melt sealing, inspection, heat sterilization, dry packaging. Among them, the three processes of bagging, sealing and sterilization are most closely related to the high-temperature cooking bag itself.
( 1 ) Bagging
First of all, the bagging volume should match the capacity of the cooking bag. Most of the bagging volume is likely to cause pollution during sealing. Do not pack large or bone-containing contents, otherwise it will affect the sealing and even penetrate the composite film to cause leakage and cause food corruption. . Secondly, maintain a certain degree of vacuum during bagging to prevent the food in the bag from oxidation, browning and flavor variation. Again, prevent sealing contamination during bagging. If juice or water droplets adhere to the sealing part, the inner layer of the sealing part generates vapor pressure during heat sealing. When the pressure at the sealing part is eliminated, bubbles are instantly generated to expand the sealing part, resulting in sealing of the sealing part . In addition, if oils and fibers are attached to the sealing part, the part area cannot be sealed. During pressure sterilization and pressure cooling, it causes secondary pollution and leakage and corruption. To prevent contamination of the bag mouth, one is to control the amount of the bag, at least 3 ~ 100px away from the bag ; the second is to fit the product characteristics; the third is to use a wing-shaped protective sheet to insert into the bag to prevent pollution; the fourth is to be able to Fully opened; Fifth, the bag can be positioned.
( 2 ) Sealing
Generally, hot-melt sealing is adopted: the heating temperature is 180 ~ 220 ℃, the pressure is 30N / cm ², the time is 1s , and it is cooled under pressure. When hot-melt sealing, the sealing should be prevented from wrinkling. First, the bag mouth should be flat; second, the sealing knife should be flat on both sides and kept parallel; third, the content should be limited.
( 3 ) Heat sterilization
The type of microbial spoilage of cooking food in bags is the same as that of other foods, and the process of heat sterilization is appropriately modified according to the characteristics of cooking bags.
High temperature sterilization process
The retort bag pressure heating high temperature sterilization process can be divided into batch type and continuous type. The heat medium can be saturated steam, steam-air mixture or hot water. Due to the low mechanical strength and sealing strength of the cooking bag material, the sterilization equipment must use reverse pressure sterilization. For the cooking bag, the constant pressure back pressure method is mainly used. This back pressure control method starts to introduce compressed air during the sterilization and heating stage.
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