Vacuum cooling technology "protects escort" for cooked food processing

With the successive launch of food hygiene and safety standards compliance throughout the country, the cooling link has become increasingly important for cooked food production companies. At present, the conventional practices in the production and processing of domestically-used foods are mostly based on traditional cooling and fresh-keeping methods, such as cool-stand cooling, forced-fan cooling, air-conditioner cooling, and raw water cooling. These traditional cooling methods must be waited for the cooked food to cool for 6 to 7 hours before being packaged. This not only increases the company's manpower and material expenses, but also does not guarantee the safety of commodity hygiene; on the contrary, it will increase the chance of bacterial growth. Because when the cooked food is stored in an open workshop, the temperature of the food is reduced from 70°C to 30°C, which is the most prolific environment for bacteria. The speed of food fermentation and bacterial growth is also significantly accelerated, and it is easy to cause serious problems. Excessive standards.

Therefore, to achieve a leap from the traditional cooling method to the modern cooling method for cooked food production, it is imperative for all cooked food production companies in China.

Shanghai Shanglvlv Vacuum Preservation Equipment Co., Ltd. is a high-tech enterprise specializing in R&D, manufacturing and installation of "cold chain" fresh-keeping equipment. It has won seven national patents and three national key new product certificates. Over the years, the elites of Shanghai Seafood Green have been working on the application of vacuum cooling technology in food processing.
The vacuum cooling machine developed by the company is used in the deep-processing production process of cooking cooked foods, and is an important cooling device that can't be lacked during the processing process. The water-containing cooked food is placed in a closed-window container and rapidly evaporated by a physical method under vacuum conditions. In just 15 minutes, the cooked food product can be quickly cooled from 100° C. to a packaging temperature of 10° C. or lower, completely avoiding it. 70°C to 30°C is the "bacterial breeding belt". Moreover, the whole process of cooling the cooked food is carried out in a completely closed box so as to achieve sterilizing cooling, and it can also keep the cooked food surface temperature and the center temperature uniformly cooled.

The advantages of vacuum coolers in cooked food processing mainly include: to make cooked food production avoid the opportunity of bacterial contamination and bacterial growth in the air, and to provide hygiene and safety protection for the implementation of the food relief project, so that consumers can really eat. "Reliable food"; For the enterprise, it reduced costs and greatly improved the productivity of the company.

According to tests conducted by the Shanghai Food Research Institute, the vacuum-processed cooked foods are vacuum-packed with polyethylene bags and then sterilized and stored in a cold storage at 5°C. The shelf life can be as long as 45 days. The traditional method of cooling cooked food under the same conditions, its shelf life is only about 20 days.