Salted duck egg vacuum packaging machine salted duck egg high temperature sterilization pot

Contact person: Ms. Xu Tel::
★ Structure: The sterilizing pot consists of a pot body, a lid, an opening device, a locking wedge, a safety interlock device, a track, a sterilization basket, a steam nozzle and several nozzles. etc. composition. The pot lid is sealed with an inflatable silicone rubber temperature-resistant sealing ring, which has reliable sealing and long service life.
★ Features: Equipped with pressure gauge and safety valve, beautiful appearance, easy installation, convenient operation, safe and reliable.
★Application scope of sterilizing pot: widely used in high-temperature sterilization of meat, eggs, seafood, fresh corn, peanuts, wild vegetables, soy products, aquatic products, canned products, packaging bags and other foods and packaging. It has a wide range of applications and can be used by large, medium and small enterprises and can meet production needs.
★Application value of sterilizing pot:
Since sterilized food can be transported, stored and sold at room temperature, the cost in the circulation field is greatly reduced, and the shelf life of the product is long, and fresh raw materials from the place of origin can be used locally. Carry out large-volume processing to obtain high-quality, low-cost products. You can also use seasonal and regional differences to expand sales and obtain high profits. At present, sterilizing pots have formed a buying craze. As the name suggests, it kills microorganisms in food and extends the shelf life of the product. Just like the reason why products stored in the refrigerator deteriorate more slowly than products stored outside. For the health of the body, sterilizing pots
In order to get the longest shelf life of the products sold, various businesses are ordering sterilizing pots one after another.
There are three types of high-temperature sterilizing pots in terms of sterilization methods:
. Hot water circulation sterilization: During sterilization, all the food in the pot is soaked in hot water. In this way, the heat distribution is relatively even.
, Steam sterilization: After the food is put into the pot, instead of adding water first, the sterilizing pot
but directly enters the steam to heat up. Since the air in the pot will cause cold spots during the sterilization process, this method The heat distribution is not the most even.
Water sterilization: This method uses nozzles or spray pipes to spray hot water onto the food. The sterilization pot
The sterilization process is through the nozzles installed on both sides or top of the sterilization pot. , spraying mist-like wavy hot water to the surface of the food, so not only the temperature is uniform without dead spots, but the sterilizing pot also has rapid heating and cooling speeds, which can comprehensively, quickly and stably sterilize the products in the pot, which is especially suitable Sterilization of soft packaged food.
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