Microwave equipment for pepper crushed pepper segment sterilization equipment factory

Microwave equipment for pepper crushed pepper segment sterilization equipment factory
Generally, the bag can be heat-resistant and sterilized (100 degrees), and it can be sterilized by heat-resistant plastic bag or laminated bag, and then sterilized by hot water.
Microwave equipment for the pepper crushed pepper segment sterilization equipment factory or first package, and then boiled in boiling water for 20 minutes, can also achieve sterile presence, of course, the color has changed. Of course, some people use hot vegetable oil (one level can) to pick up some chili sauce, the oil ratio is greater than 3/1, after the bright red is fried, as a product additive, a certain proportion (can be added as a preference) to repackage, extinguish The bacteria will not have a large color change, and the sensory quality can be guaranteed to a certain extent.
Microwave equipment for pepper crushed pepper segment sterilization equipment factory
China's eight major cuisines - Lu, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan, and Anhui, of which Chuan and Xiang are inseparable from a "spicy".
The status of peppers on Chinese tables is getting higher and higher. Stimulated by the market consumption demand, pepper cultivation and deep processing have already become a big industry.
The pepper industry is about to break out completely
Referring to the pepper industry group, Zui is characteristic of Guizhou Province. It is reported that the area of ​​cultivated pepper in Guizhou Province is about 5 million mu.
It accounts for about 20% of China and has an output value of about 15 billion.
Generally, large pepper sauce manufacturers generally control the quality of products by adding a large amount of preservatives such as potassium sorbate or sodium benzoate or using high salt, and excessive preservatives and salt are harmful to health. The traditional heat sterilization process has high temperature and long processing time, which seriously damages the flavor and color of the chili sauce. Therefore, seeking safe and efficient sterilization technology has become a research hotspot in the production process of chili sauce.
Microwave sterilization is the result of a combination of microwave thermal effects and biological effects.

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