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Vertical High-Pressure Autoclave: The "Sterile Barrier" for Safe Production of Prepared Dishes
Views: 256 Author: Site Editor Publish Time: 2025-10-30 Origin: Site
Vertical High-Pressure Autoclave: The "Sterile Barrier" for Safe Production of Prepared Dishes
In the field of prepared dish processing, the vertical high-pressure autoclave is a key equipment to ensure product shelf life and food safety. It destroys the protein and nucleic acid structures of microorganisms through a high-temperature and high-pressure environment (temperature 121℃-135℃, pressure 0.12MPa-0.2MPa), achieving thorough sterilization of prepared dishes (such as braised pork, Buddha Jumps Over the Wall, and seasoned steak). At the same time, it maximizes the retention of the flavor and nutrition of the dishes. Widely used in the terminal sterilization link of prepared dish production, it effectively solves the problem of spoilage caused by microbial growth under normal temperature storage, extending the product shelf life to 6-12 months.
Operating the vertical high-pressure autoclave must follow the principle of "step-by-step temperature control - precise pressure holding". Adjust parameters according to different types of prepared dishes: when processing soup-based prepared dishes (such as hot and sour soup), first heat the autoclave to 100℃ and exhaust air for 10 minutes to remove cold air, then heat it to 121℃ and hold the pressure for 20-25 minutes to avoid residual air in the soup affecting the sterilization effect; when processing solid prepared dishes (such as sauced beef), extend the heating time to 30 minutes to ensure the central temperature of the ingredients meets the sterilization standard, and control the pressure holding time to 30-35 minutes. After sterilization, gradient cooling (cooling 5℃ every 5 minutes) is required to prevent packaging from breaking due to excessive temperature difference.
Daily maintenance should focus on the "sealing system" and "safety components". After each use, clean the inner tank and sealing ring of the autoclave, wipe dry the water and apply food-grade silicone grease to prevent the sealing ring from aging; check the sensitivity of the safety valve and pressure gauge every week, ensure accurate readings through pressure calibration, and replace the safety valve immediately if it fails; disassemble and clean the exhaust valve every month to remove impurity blockages and ensure smooth exhaust; inspect the heating tube of the autoclave every quarter, and repair it in time if uneven heating occurs to avoid insufficient local temperature affecting the sterilization effect.
Compared with traditional boiling sterilization, the vertical high-pressure autoclave has the advantages of high sterilization efficiency (processing capacity increased by 2-3 times), thorough sterilization (microbial killing rate up to 99.99%), and low energy consumption, and meets the requirements of the HACCP system in the food industry. With the rapid development of the prepared dish industry, vertical high-pressure autoclaves with intelligent temperature control, automatic sterilization data recording, and remote monitoring functions have become core equipment for prepared dish enterprises to ensure product quality and expand the market.
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