Sausages have a unique flavor, easy to eat, tender and delicate taste, and easy to digest and absorb, so they are especially loved by consumers. In the traditional low-temperature sterilization process, although the sausage can better retain the nutritional value and flavor of the product, but due to the low temperature, the sterilization is not complete, resulting in a small amount of heat-resistant microorganisms remaining in the product, in the later storage, transportation, sales process, microorganisms will multiply rapidly, resulting in product spoilage and deterioration, bringing economic losses to the production enterprise. The ultra-high pressure sterilization technology is a mature non-thermal sterilization technology in recent years, and the ultra-high pressure sterilization equipment is currently used in the field of fruit and vegetable juice in China, and the application of cooked meat products is also increasing rapidly.
Leadford Technology sausage ultra-high pressure experiment
Ultra-high pressure sterilization technology is to vacuum pack the prepared sausages, ultra-high pressure sterilization, through the ultra-high pressure sterilization equipment after the experimental results show that the sterilization effect is better under specific ultra-high pressure conditions, compared with the traditional low-temperature thermal sterilization effect, the ultra-high pressure sterilization effect is more effective, can effectively extend the shelf life of sausages. In addition, the ultra-high pressure sterilization technology has no effect on the formation of covalent bonds of polymer substances such as proteins and low molecular substances such as vitamins, pigments and flavor substances, so the original nutritional value, color and natural flavor of ultra-high pressure treated food are well maintained.
In addition, the sensory quality of the Western sausages after ultra-high pressure sterilization is the same as that of the unsterilized products, and the packaging film is flat and the color is bright. The packaging film of the sausage product after low-temperature heat sterilization is wrinkled, the color is dark, and a small amount of juice precipitates out of the product. Therefore, the sterilization of sausages is more suitable for ultra-high pressure sterilization technology.
Leadford Technology ultra-high pressure sterilization equipment
In foreign countries, ultra-high pressure sterilization technology has been widely used in meat products. Nowadays, due to consumption upgrades, people are more pursuing the health attributes of food. Ultra-high pressure technology has become a very widely used processing technology in the food industry due to its technical characteristics, which can preserve the nutrition and flavor of the food itself while sterilizing.
Based on the research and development of ultra-high pressure sterilization equipment for 19 years, the production of ultra-high pressure sterilization equipment technology benchmarking international level, the current sterilization equipment has been sold to Shandong, Guangxi, Guangdong, Yunnan, Liaoning, Heilongjiang, Guizhou and other domestic agricultural products deep processing enterprises, seafood processing enterprises and South Korea, Russia, New Zealand and other overseas markets.
At present, some domestic meat product production enterprises use ultra-high pressure sterilization technology to control the reproduction of microorganisms, and have achieved good results in the market sales process. Leadford Technology will continue to research and develop in the field of ultra-high pressure, and provide technical and equipment support for the development of the HPP meat products market in mainland China.
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