阅读说明：本技术 一种罐头食品生产工艺 (Production process of canned food ) 是由 章燕海 张顺君 于 2020-07-07 设计创作，主要内容包括：本发明涉及一种罐头食品生产工艺,涉及食品加工的技术领域,包括以下步骤,步骤1、原料验收与清洗；步骤2、辅料以及软包装材料罐验收；步骤3、原料和辅料混合并进行调味处理；步骤4、进行热处理；步骤5、装罐与包装；步骤6、超高压杀菌；步骤7、低温巴氏杀菌(90-110度杀菌)；步骤8、冷却；步骤9、检测罐头是否合格；步骤10、将合格的罐头进行干燥贮藏。本发明通过采用压力冷杀菌与巴氏热杀菌相结合的杀菌方式,不仅可以避免高温杀菌对罐头品质的影响,还能够在确保罐头品质的前提下,无需向罐头内添加防腐剂。(The invention relates to a production process of canned food, which relates to the technical field of food processing and comprises the following steps of 1, raw material acceptance and cleaning; step 2, checking and accepting the auxiliary materials and the flexible packaging material tank; step 3, mixing the raw materials and the auxiliary materials and carrying out seasoning treatment; step 4, carrying out heat treatment; step 5, canning and packaging; step 6, sterilizing at ultrahigh pressure; step 7, low-temperature pasteurization (sterilization at 90-110 ℃; step 8, cooling; step 9, detecting whether the can is qualified; and step 10, drying and storing the qualified cans. By adopting the sterilization mode combining pressure cold sterilization and pasteurization, the invention not only can avoid the influence of high-temperature sterilization on the quality of the cans, but also can ensure the quality of the cans without adding preservatives into the cans.)

1. A production process of canned food is characterized in that: the method comprises the following steps of 1, checking and cleaning raw materials; step 2, checking and accepting the auxiliary materials and the packaging tank; step 3, mixing the raw materials and the auxiliary materials and carrying out seasoning treatment; step 4, carrying out heat treatment; step 5, canning and packaging; step 6, primary heating sterilization; step 7, secondary heating sterilization; step 8, carrying out heating sterilization for three times; step 9, cooling; step 10, detecting whether the can is qualified; step 11, drying and storing the qualified cans; the heating temperature is increased stepwise from step 6 to step 7.

2. A process for manufacturing a canned food according to claim 1, wherein: and (3) sterilizing at high temperature by using a heating device in the steps 6, 7 and 8, wherein the heating temperatures of the steps 6 to 8 are 90 ℃, 100 ℃ and 110 ℃, and the heating time of each step from the step 6 to 8 is 10 minutes.

3. A process for manufacturing a canned food according to claim 1, wherein: the step 9 comprises a first cooling, a second cooling and a third cooling, wherein the temperatures of the first cooling, the second cooling and the third cooling are reduced in sequence.

4. A process for manufacturing a canned food according to claim 1, wherein: the temperatures of the first cooling, the second cooling and the third cooling in the step 9 are respectively 80 ℃, 60 ℃ and 40 ℃.

5. A process for manufacturing a canned food according to claim 3, wherein: and the step 10 comprises appearance inspection and heat preservation inspection, wherein the cans are placed in a heat preservation chamber at the temperature of 37-40 ℃ for observation during the heat preservation inspection, and the cans with expansion are regarded as unqualified products.

6. A process for manufacturing a canned food according to claim 1, wherein: the heating device is a sterilization pot, and in the heating process from the step 6 to the step 8, the temperature rising speed of the heating water is faster than the pressure rising speed in the sterilization pot.

7. A process for manufacturing a canned food according to claim 5, wherein: in the cooling process of the step 8, the pressure in the steamer decreases at a constant speed along with time and is finally the same as the external pressure.

8. A process for manufacturing a canned food according to claim 1, wherein: in the heat treatment of the step 4, the raw materials and the auxiliary materials are heated and then sent into a packaging tank for the step 5.

9. A process for manufacturing a canned food according to claim 6, wherein: the sterilization pot comprises a shell (1), a cavity (2) formed in the shell (1), and a hot water tank and a cooling water tank which are fixed on the top of the shell (1), wherein a support is arranged in the cavity (2), the support comprises two parallel cross rods (31), the end part of the support is fixedly connected with a sealing door (3), and the sealing door (3) is connected with the inside of the shell (1) in a sliding manner through the cross rods (31); the sealing door (3) is provided with a placing rack, the placing rack comprises a mesh plate (4) and a rotating shaft, the rotating shaft is rotatably connected with the sealing door (3), the axis of the rotating shaft is superposed with the sealing door (3), and the rotating shaft drives the mesh plate (4) to rotate along the axis of the rotating shaft; a baffle (6) is formed at one end, far away from the opening, in the shell (1), a rotating rod (7) is rotatably mounted on the baffle (6), a connecting sleeve (71) is fixed at one end, close to the mesh plate (4), of the rotating rod (7), and the end part of the mesh plate (4) is located in the connecting sleeve (71) and is connected with the connecting sleeve (71) in a sliding manner; the end part of the rotating rod (7) far away from the mesh plate (4) is connected with a gear (72), and the axes of the gear (72), the rotating rod (7) and the rotating shaft are overlapped; be fixed with hollow tube (8) on the inner wall of cavity (2), hollow tube (8) internal forming has dead slot (80), install piston (9) in dead slot (80), piston (9) and dead slot (80) interference fit slide along the length direction of dead slot (80), piston (9) top is connected with depression bar (81), depression bar (81) top is connected with clamp plate (83), the shaping has rack (82) on clamp plate (83), rack (82) and gear (72) meshing.

Technical Field

The invention relates to the technical field of food processing, in particular to a production process of canned food.

Background

At present, in the processing process of meat canned food, the canned food after being heated and packaged generally needs to be sterilized for long-term storage, and the sterilization is generally realized by high-temperature heating.

The technology for processing the clear water snail can as disclosed in the patent application with the publication number of CN1195488A includes such steps as deactivating enzyme of fresh snail with saline water, shrinking head, foot and abdomen to the shell, steaming, taking out snail meat, adding alum and citric acid, washing repeatedly, and removing mucus on snail meat, and features no turbidity of soup, unpleasant smell of snail meat, and use of various spices in soup ingredients except saline water to regulate pH value to 6.8-7.15.

The above prior art solutions have the following drawbacks: the existing can sterilization is that the packaged can is heated at a high temperature of over one hundred degrees, bacteria inside the can are killed by continuous high temperature, but the temperature is suddenly increased to a higher temperature and the temperature lasts for a longer time, so that the food close to the inner wall is hardened, and the quality of the can food is influenced.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a production process of canned food, which can effectively sterilize and reduce the influence of high temperature on the quality of canned food.

The above object of the present invention is achieved by the following technical solutions:

a production process of canned food comprises the following steps of 1, checking and accepting raw materials and cleaning; step 2, checking and accepting the auxiliary materials and the packaging tank; step 3, mixing the raw materials and the auxiliary materials and carrying out seasoning treatment; step 4, carrying out heat treatment; step 5, canning and packaging; step 6, primary heating sterilization; step 7, secondary heating sterilization; step 8, carrying out heating sterilization for three times; step 9, cooling; step 10, detecting whether the can is qualified; step 11, drying and storing the qualified cans; the heating temperature is increased stepwise from step 6 to step 7.

Through adopting above-mentioned technical scheme, carry out heat sterilization through the mode of multiple heating sterilization after canned food canning, the can is heated from outside to inside, after being heated again with heat to inside transmission, compare in the mode of using the heat sterilization of invariable higher temperature, the process that a comparatively mild temperature of canned food promoted has been given, the inside food of can is difficult for appearing the ageing phenomenon of sclerosis more, the food that is close to inner wall department is littleer with the food taste gap that is close to center department, the quality of canned food has been promoted.

The present invention in a preferred example may be further configured to: and (3) sterilizing at high temperature by using a heating device in the steps 6, 7 and 8, wherein the heating temperatures of the steps 6 to 8 are 90 ℃, 100 ℃ and 110 ℃, and the heating time of each step from the step 6 to 8 is 10 minutes.

Through adopting above-mentioned technical scheme, be the heating process from step 6 to step 8, the heating process adopts the mode of progressively heating to the temperature is injectd at 90 to 110 degrees centigrade, compares traditional processing mode, can effectively reduce the time that the food that is close to jar internal wall department is in an excess high temperature environment, is difficult for appearing the phenomenon that the meat becomes old and hard when the heating, promotes the quality of can product.

The present invention in a preferred example may be further configured to: the step 9 comprises a first cooling, a second cooling and a third cooling, wherein the temperatures of the first cooling, the second cooling and the third cooling are reduced in sequence.

Through adopting above-mentioned technical scheme, use the refrigerated mode of cooling down many times to carry out the cooling to can product, progressively reduce the inside temperature and the pressure of can, compare and carry out cryogenic cooling immediately after the heating, the difficult phenomenon that the jar body damaged that appears.

The present invention in a preferred example may be further configured to: the temperatures of the first cooling, the second cooling and the third cooling in the step 9 are respectively 80 ℃, 60 ℃ and 40 ℃.

By adopting the technical scheme, when the can is initially cooled, the cooling water with higher temperature is used, so that the change of the internal pressure of the can in the process of temperature reduction is small, the temperature of the third cooling is limited not to exceed 40 ℃, and after the can is cooled, the temperature inside the can is still not low, and the can be used for evaporating the moisture on the surface of the can.

The present invention in a preferred example may be further configured to: and 10, appearance inspection and heat preservation inspection are carried out, the cans are placed in a heat preservation chamber at the temperature of 37-40 ℃ for observation during the heat preservation inspection, and the expanded cans are regarded as unqualified products.

By adopting the technical scheme, after appearance inspection is carried out and whether damage exists is judged, through continuous observation in the heat preservation room, when the sterilization is insufficient, bacteria in the can generate other bacteria to enable the pressure in the can to rise and expand, and therefore the expanded can is regarded as a defective product.

The present invention in a preferred example may be further configured to: the heating device is a sterilization pot, and in the heating process from the step 6 to the step 8, the temperature rising speed of the heating water is faster than the pressure rising speed in the sterilization pot.

Through adopting above-mentioned technical scheme, at the in-process that heats the sterilization, the speed that the inside pressure of steamer rises is less, and at the in-process that steamer pressure rises, the can has been heated, and the pressure of can inside rises, can not carry out excessive extrusion to can inside when steamer pressure rises and cause the deformation.

The present invention in a preferred example may be further configured to: in the cooling process of the step 8, the pressure in the steamer decreases at a constant speed along with time and is finally the same as the external pressure.

Through adopting above-mentioned technical scheme, progressively reducing at the inside pressure of the in-process steamer that cools off, make the inside temperature of can and pressure all step down because of the refrigerated reason of cooling down simultaneously for can damage can not be caused because the pressure differential is too big inside and outside the can at the in-process of cooling down.

The present invention in a preferred example may be further configured to: in the heat treatment of the step 4, the raw materials and the auxiliary materials are heated and then sent into a packaging tank for the step 5.

By adopting the technical scheme, the raw materials and the auxiliary materials can be preliminarily sterilized after being heated during heat treatment, the packaging and the sealing are quickly carried out after the heating, and partial vacuum can be generated in the can after the cooling; meanwhile, because the can is sealed at a higher temperature, the pressure rise degree in the can is smaller in the subsequent heating sterilization process, and the phenomenon that the can is extruded outwards to deform due to overhigh pressure is not easy to occur; the internal pressure is reduced after cooling, the top cover of the can is tightly supported on the can under the action of pressure in the external environment, and the phenomenon of air leakage is not easy to occur.

The present invention in a preferred example may be further configured to: the sterilization pot comprises a shell, a cavity formed in the shell, and a hot water tank and a cooling water tank which are fixed at the top of the shell, wherein a support is arranged in the cavity and comprises two parallel cross rods; the sealing door is provided with a placing rack, the placing rack comprises a mesh plate and a rotating shaft, the rotating shaft is rotatably connected with the sealing door, the axis of the rotating shaft is superposed with the sealing door, and the rotating shaft drives the mesh plate to rotate along the axis of the rotating shaft; a baffle is formed at one end of the inner part of the shell, which is far away from the opening, a rotating rod is rotatably arranged on the baffle, a connecting sleeve is fixed at one end of the rotating rod, which is close to the mesh plate, and the end part of the mesh plate is positioned in the connecting sleeve and is connected with the connecting sleeve in a sliding way; the end part of the rotating rod, which is far away from the mesh plate, is connected with a gear, and the axes of the gear, the rotating rod and the rotating shaft are overlapped; be fixed with hollow tube on the inner wall of cavity, the inside shaping of hollow tube has the dead slot, installs the piston in the dead slot, and piston and dead slot interference fit can slide along the length direction of dead slot, and the piston top is connected with the depression bar, and the depression bar top is connected with the clamp plate, and the shaping has rack, rack and gear engagement on the clamp plate.

Through adopting above-mentioned technical scheme, because the dead slot does not communicate with outside, when the inside pressure of cavity changes, pressure can be used in on the clamp plate, make the depression bar slide to appear, the depression bar drives the gear, dwang and mesh board rotate, make the angle of can change, shower water can be used in the different positions on can surface when heating and cooling, play better heating and cooling effect, and simultaneously, can inside generally can drive liquid, can drive the edible material emergence position removal in the can when the can rotates, make more edible material and can inner wall contact, be difficult for appearing one by high temperature heating to sclerosis, the phenomenon that inside edible material sterilization is not in place, the quality of can has been promoted.

In summary, the invention includes at least one of the following beneficial technical effects:

the canned food is heated and sterilized through a plurality of heating and sterilizing modes after being canned, the canned food is heated from outside to inside, and heat is transferred to inside after being heated, compared with the constant heating and sterilizing mode with higher temperature, a more moderate temperature increasing process is provided for the canned food, the food inside the canned food is less prone to hardening and aging, the difference between the mouthfeel of the food close to the inner wall and the mouthfeel of the food close to the center is smaller, and the quality of the canned food is improved;

the sectional heating and cooling modes are used in the heating and cooling processes, so that the packaging can is not easy to damage and deform, the cooling temperature is limited, and the packaging can still have a certain temperature after being cooled, so that the surface of the packaging can is convenient to heat;

the temperature and the pressure in the steamer have a gradual change process, and the pressure in the steamer gradually changes, so that the can is not easily damaged due to the change of the external pressure.

Drawings

FIG. 1 is a schematic view of the inner structure of the sterilizer of the present invention;

FIG. 2 is a schematic view of a connecting sleeve mounting structure according to the present invention;

FIG. 3 is a schematic view of a hollow tube structure according to the present invention;

fig. 4 is a schematic vertical sectional view of the internal structure of the housing in the present invention.

Reference numerals: 1. a housing; 2. a cavity; 3. a sealing door; 31. a cross bar; 4. a mesh plate; 5. a positioning member; 51. a transverse bar; 52. a movable rod; 53. a vertical rod; 54. a movable groove; 55. a baffle ring; 56. a return spring; 57. a baffle plate; 6. a baffle plate; 7. rotating the rod; 71. connecting sleeves; 72. a gear; 8. a hollow tube; 80. an empty groove; 81. a pressure lever; 82. a rack; 83. pressing a plate; 84. a connecting spring; 9. a piston.

Detailed Description

The present invention will be described in further detail with reference to the accompanying drawings.

Referring to fig. 1, the present invention discloses a process for producing canned food, which comprises the following steps,

step 1, checking and accepting raw materials and cleaning.

And 2, checking and accepting the auxiliary materials and the packaging tank.

And 3, mixing the raw materials and the auxiliary materials, and performing seasoning treatment, wherein the raw materials and the auxiliary materials are mixed to form the food material of the canned food.

And 4, carrying out heat treatment.

And 5, canning. When the heat treatment of step 3 is carried out, the raw materials and the auxiliary materials are required to be heated and then are quickly sent into a packaging tank, and then the packaging operation is realized by sealing the tank. The packaging closure is carried out rapidly after heating and after cooling a partial vacuum can develops inside the can. Because the can is in a high-temperature state when being closed, the pressure rise degree in the can is small in the subsequent heating sterilization process, and the phenomenon that the can is extruded outwards to deform due to overhigh pressure is not easy to occur; the internal pressure is reduced after cooling, the top cover of the can is tightly supported on the can under the action of pressure in the external environment, and the phenomenon of air leakage is not easy to occur.

Then, a sterilization process is carried out, which comprises: and 6, primary heating sterilization, 7, secondary heating sterilization, and 8, tertiary heating sterilization. The heating temperature from step 6 to step 7 is gradually increased, the step 6, step 7 and step 8 are sterilized at high temperature by using a heating device, the heating device uses a sterilization pot, the heating temperature from step 6 to step 8 is 90 ℃, 100 ℃ and 110 ℃, and the heating time from step 6 to step 8 is 10 minutes.

Heating process adopts the mode of progressively heating to the temperature is injectd in 90 to 110 degrees centigrade, compares traditional processing mode, can effectively reduce the time that the food that is close to jar internal wall department is in an excess high temperature environment, and the phenomenon that the meat becomes old and hard is difficult for appearing when the heating, promotes the quality of can product. The heating device adopts a sterilization pot, and in the heating process from step 6 to step 8, the temperature of the heating water rises faster than the pressure inside the sterilization pot.

Step 9, cooling; and step 9 comprises primary cooling, secondary cooling and tertiary cooling, wherein the temperatures of the primary cooling, the secondary cooling and the tertiary cooling are sequentially reduced. The temperatures of the first cooling, the second cooling and the third cooling are respectively 80 ℃, 60 ℃ and 40 ℃. When the can is initially cooled, the cooling water with higher temperature is used, so that the change of the internal pressure is smaller when the temperature of the can is reduced at the beginning, and the damage of the can due to sudden temperature reduction can be avoided. The temperature of the third cooling is limited to not more than 40 c, and the inside of the can still has a low temperature after the cooling, and the evaporation of water on the surface of the can be accelerated by the temperature of the inside after the cooling is completed. In the cooling process of the step 8, the pressure inside the steamer is reduced at a constant speed along with the time, and is finally the same as the pressure outside the sterilization pot. During the cooling process, the pressure inside the can is reduced along with the reduction of the temperature, and the can is not damaged due to the overlarge pressure in the sterilization pot during the cooling process.

Step 10, detecting whether the can is qualified; the inspection is carried out by appearance inspection and heat preservation inspection, wherein the surface of the can is observed whether the can is broken or not during the appearance inspection, the can is observed in a heat preservation chamber at the temperature of 37-40 ℃ during the heat preservation inspection, and the expanded can is regarded as a defective product after the observation for 5-7 days.

And 11, drying and storing the qualified cans.

Referring to fig. 1, in order to better process aquatic products, the sterilization pot adopts the following structure: the sterilization pot comprises a shell 1, a cavity 2 formed in the shell 1, and a hot water tank and a cooling water tank which are fixed on the top of the shell 1, wherein the sterilization pot is connected with a booster pump through a pipeline. The hot water tank and the cooling water tank are communicated with the cavity 2 through metal pipelines, valves are arranged inside the metal pipelines, and booster pumps and heating rods are connected to the hot water tank and the cooling water tank. The hot water tank and the cooling water tank respectively spray heating water and cooling water into the cavity, and the booster pump can be used for changing the pressure intensity in the cavity 2.

Referring to fig. 1, a bracket is arranged inside the cavity 2, the bracket comprises two parallel cross rods 31, the end part of the bracket is fixedly connected with a sealing door 3, and the sealing door 3 is connected with the inside of the shell 1 in a sliding manner through the cross rods 31.

Referring to fig. 1 and 2, the sealing door 3 is provided with a placing rack, the placing rack comprises a mesh plate 4 and a rotating shaft, the rotating shaft is rotatably connected with the sealing door 3, the axis of the rotating shaft is overlapped with the sealing door 3, and the rotating shaft drives the mesh plate 4 to rotate along the axis of the rotating shaft. The inside one end shaping of keeping away from the opening part of shell 1 has baffle 6, rotates on the baffle 6 and installs dwang 7, and the one end that dwang 7 is close to mesh board 4 is fixed with adapter sleeve 71, and mesh board 4 tip is located adapter sleeve 71 inside and with adapter sleeve 71 sliding connection. The end part of the rotating rod 7 far away from the mesh plate 4 is connected with a gear 72, and the axes of the gear 72, the rotating rod 7 and the rotating shaft are overlapped.

Referring to fig. 2 and 3, a hollow tube 8 is fixed on the inner wall of the cavity 2, a hollow groove 80 is formed in the hollow tube 8, a piston 9 is installed in the hollow groove 80, the piston 9 is in interference fit with the hollow groove 80 and can slide along the length direction of the hollow groove 80, the piston 9 enables the inside and the outside of the hollow groove 80 not to be communicated with each other, the top of the piston 9 is connected with a pressure rod 81, the top of the pressure rod 81 is connected with a pressure plate 83, a rack 82 is formed on the side surface of the pressure plate 83, and the rack 82 is meshed. Because dead slot 80 does not communicate with the outside, when the inside pressure of cavity 2 changes, pressure can be used in clamp plate 83, make depression bar 81 appear sliding, depression bar 81 drives gear 72, dwang 7 and mesh board 4 rotate, make the angle of can change, shower water can be used in the different positions on can surface when heating and cooling, play better heating and cooling effect, and simultaneously, can inside generally can have liquid, can drive the mixed edible material in the can and take place to rock when the can rotates, make more edible material and can inner wall contact, difficult one appears by high temperature heating to sclerosis, the phenomenon that the sterilization of inside edible material is not in place, the quality of can has been promoted. A connecting spring 84 is connected to the inside of the hollow groove 80, and both ends of the connecting spring 84 are connected to the piston 9 and the groove bottom of the hollow groove 80, respectively. The movement of the pressure plate 83 and the pressure rod 81 is further limited by the structure of the connecting spring 84, so that the connecting sleeve 71 does not excessively slide, and the pressure plate 83 and the pressure rod 81 are convenient to reset when the external pressure of the empty groove 80 is reduced.

Referring to fig. 4, a positioning member 5 for fixing the can is installed on the mesh plate 4, the positioning member 5 includes vertical bars 53 symmetrically fixed on both sides of the mesh plate 4 and a connecting frame connected with the vertical bars 53, the vertical bars 53 are disposed perpendicular to the mesh plate 4, the end of the vertical bars 53 far away from the mesh plate 4 is provided with movable grooves 54 along the length direction, the connecting frame includes a transverse bar 51 and movable bars 52 at the bottom of both ends of the transverse bar 51, the top of the movable grooves 54 is formed with a stop ring 55 for the movable bars 52 to pass through, the inner sides of the movable bars 52 and the stop ring 55 are abutted, the movable bars 52 are movably installed in the movable grooves 54 and slide along the length direction of the movable grooves 54, a return spring 56 is sleeved outside the movable bars 52, the bottom of the movable bars 52 is fixed with a stop piece 57, both ends of the return spring 56 are respectively connected with the top of the stop piece 57 and the movable grooves 54, after the can is loosened, the cross rod 31 moves downwards under the action of the return spring 56, the bottom of the cross rod 31 is fixedly provided with a circular gasket, the circular gasket acts on the can head to position the can, and the can is not easy to separate from the mesh plate 4 when the mesh plate 4 rotates.

The implementation principle of the embodiment is as follows: during processing of canned food, the raw materials and ingredients are screened, heated and canned, then heated and sterilized by using a sterilization box, and then the canned food is cooled. At heating and refrigerated in-process, use substep heating and substep refrigerated mode, effect that intensifies gradually occasionally is being heated up, is difficult for appearing causing the ageing phenomenon of inside edible material because the temperature risees suddenly, and the gradual cooling when cooling simultaneously also makes the temperature be unlikely to reduce too fast, is difficult for causing the damage deformation of can because the pressure change is too fast, has promoted the qualification rate of processing. After heating and cooling, the qualified product can be stored by observing, detecting and placing for detection.

The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.