阅读说明：本技术 一种食品的杀菌保鲜方法 (Food sterilization and preservation method ) 是由 廖德举 于 2020-04-20 设计创作，主要内容包括：本发明涉及食品的加工技术领域,具体公开了一种食品的杀菌保鲜方法,包括以下步骤：S1：将要进行保鲜的食品进行挑选,剔除残次品；S2：对挑选完毕的食品进行臭氧杀菌或紫外杀菌,其中臭氧杀菌的臭氧浓度为0.1-0.6mg/L；S3：将初次灭菌的食品进行无菌灌装封口,送入超高压容器的杀菌腔内,腔内注入常温纯净水,封闭杀菌腔进行超高压杀菌,超高压杀菌处理的压力为100-600MPa,进行处理的时间为1-30min；S4：将二次杀菌后的食品取出进行吹干或冻干粉、喷码、装箱、再喷码后,放入仓库或保鲜库,保鲜库保鲜温度为1-10℃。发明提供的食品杀菌保鲜方法有效的灭杀食品上的李氏杆菌等菌类及杂质,在不添加化学成分、防腐剂的情况下,保持食品的新鲜。(The invention relates to the technical field of food processing, and particularly discloses a food sterilization and preservation method which comprises the following steps of S1, selecting food to be preserved and removing defective goods, S2, carrying out ozone sterilization or ultraviolet sterilization on the selected food, wherein the ozone concentration of the ozone sterilization is 0.1-0.6 mg/L, S3, carrying out sterile filling and sealing on the primarily sterilized food, sending the primarily sterilized food into a sterilization cavity of an ultrahigh pressure container, injecting normal-temperature purified water into the sterilization cavity, sealing the sterilization cavity, carrying out ultrahigh pressure sterilization treatment under the pressure of 100 and 600MPa, carrying out treatment for 1-30min, and S4, taking out the secondarily sterilized food, carrying out blow-drying or freeze-drying powder, code spraying, boxing and code spraying, and then placing the food into a warehouse or a preservation warehouse, wherein the preservation temperature of the preservation warehouse is 1-10 ℃.)

1. A sterilization and fresh-keeping method for food is characterized in that: the method comprises the following steps:

s1: selecting foods to be preserved, and removing defective products;

s2, performing ozone sterilization or ultraviolet sterilization on the selected food, wherein the concentration of ozone for ozone sterilization is 0.1-0.6 mg/L;

s3: aseptically filling and sealing the primarily sterilized food, sending into a sterilization cavity of an ultrahigh pressure container, injecting normal temperature purified water into the cavity, sealing the sterilization cavity for ultrahigh pressure sterilization, wherein the pressure of the ultrahigh pressure sterilization treatment is 100-;

s4: taking out the secondarily sterilized food, drying by blowing or freeze-drying the food, spraying a code, boxing, spraying the code again, and putting the food into a warehouse or a fresh-keeping warehouse, wherein the fresh-keeping temperature of the fresh-keeping warehouse is 1-10 ℃.

2. The method for sterilizing and refreshing food according to claim 1, wherein the method comprises the following steps: the freeze-drying powder operation in the step S4 is as follows:

and taking out the secondarily sterilized food, putting the secondarily sterilized food into a freeze-drying powder dryer, drying the freeze-drying powder into freeze-dried powder, performing tabletting, performing ultraviolet sterilization, performing aseptic packaging, spraying codes, boxing, spraying codes again, and warehousing for storage.

3. The method of claim 1 or 2, wherein the method comprises the following steps: the food is any one of vegetables, fruits, vegetable juice, edible dairy products and edible fungi.

4. The method for sterilizing and refreshing food according to claim 3, wherein: the food is made of vegetables and fruits and comprises the following steps:

t1: cleaning vegetables and fruits with purified water, selecting the cleaned vegetables and fruits, and removing defective products;

t2: vibrating and draining the selected vegetables and fruits on a container with a screen or automatically peeling or sectioning the selected vegetables and fruits, and adding purified water or fructose water;

t3, performing ozone sterilization on the vegetables and fruits subjected to T2, wherein the concentration of ozone is 0.1-0.6 mg/L;

t4: aseptically filling and sealing the primarily sterilized vegetables and fruits, sending the vegetables and fruits into a sterilization cavity of an ultrahigh pressure container, injecting normal-temperature purified water into the cavity, sealing the sterilization cavity for ultrahigh pressure sterilization, wherein the pressure of the ultrahigh pressure sterilization treatment is 100-600MPa, and the treatment time is 1-30 min;

t5: and filling, taking out, drying, spraying code, boxing and spraying code again on the vegetables and fruits subjected to secondary sterilization, and putting the vegetables and fruits into a warehouse or a fresh-keeping warehouse, wherein the fresh-keeping temperature of the fresh-keeping warehouse is 1-10 ℃.

5. The method for sterilizing and refreshing food according to claim 4, wherein: the steps of T2 and T3 are replaced by:

t2' selecting and cleaning the selected and cleaned vegetables and fruits again or sterilizing with ozone with the concentration of 0.1-0.6 mg/L;

t3': and carrying out operations of vibration draining, freeze drying or drying, grinding or powdering.

6. The method for sterilizing and refreshing food according to claim 3, wherein: the food is vegetable and fruit juice and comprises the following steps:

u1: cold-pouring fresh squeezed or selected fruit and vegetable juice under aseptic condition at 0-10 deg.C, stirring and temporarily storing;

u2: homogenizing the vegetable and fruit juice of U1 with a homogenizer under 20-60 MPa;

u3: carrying out ultraviolet sterilization on the homogenized vegetable and fruit juice;

u4: aseptically filling and sealing the primarily sterilized vegetable and fruit juice, sending the vegetable and fruit juice into a sterilization cavity of an ultrahigh pressure container, injecting normal temperature purified water into the cavity, sealing the sterilization cavity for ultrahigh pressure sterilization, wherein the pressure of the ultrahigh pressure sterilization treatment is 100-600MPa, and the treatment time is 1-30 min;

u5: and filling and taking out the vegetable and fruit juice subjected to secondary sterilization, drying by blowing or freeze-drying the vegetable and fruit juice, spraying a code, boxing, spraying the code again, and putting the vegetable and fruit juice into a warehouse or a fresh-keeping warehouse, wherein the fresh-keeping temperature of the fresh-keeping warehouse is 1-10 ℃.

7. The method for sterilizing and refreshing food according to claim 3, wherein: the food is edible dairy food and comprises the following steps:

v1: aseptic cold-filling, stirring and temporarily storing the selected edible dairy product at the temperature of 0-10 ℃;

v2: homogenizing the edible dairy product of V1 under 20-60MPa with a homogenizer;

v3: sterilizing the homogenized edible dairy product by ultraviolet rays;

v4: aseptic filling and sealing are carried out on the primarily sterilized used dairy product, the milk product is sent into a sterilization cavity of an ultrahigh pressure container, normal-temperature purified water is injected into the sterilization cavity, the sterilization cavity is sealed for ultrahigh pressure sterilization, the pressure of ultrahigh pressure sterilization treatment is 100-600MPa, and the treatment time is 1-30 min;

v5: filling the edible dairy product subjected to secondary sterilization, taking out the edible dairy product, drying the edible dairy product by blowing or freeze-drying the edible dairy product, spraying a code, boxing the edible dairy product, spraying the code again, and putting the edible dairy product into a warehouse or a freshness storehouse, wherein the freshness keeping temperature of the freshness storehouse is 1-10 ℃.

8. The method for sterilizing and refreshing food according to claim 3, wherein: the food is edible fungi and comprises the following steps:

w1: selecting edible fungi, cleaning with purified water, selecting the cleaned edible fungi again, and removing defective products;

w2: vibrating and draining the selected edible fungi on a container with a screen mesh, drying or freeze-drying, and then pulverizing or grinding into powder;

w3: then aseptically filling and sealing, sending into a sterilization cavity of an ultrahigh pressure container, injecting normal temperature purified water into the cavity, sealing the sterilization cavity to perform ultrahigh pressure sterilization, wherein the pressure of the ultrahigh pressure sterilization treatment is 100-600MPa, and the treatment time is 1-30 min;

w4: packaging the sterilized edible fungus powder, taking out, drying, spraying a code, boxing, spraying a code again, and putting into a warehouse or a fresh-keeping warehouse, wherein the fresh-keeping temperature of the fresh-keeping warehouse is 1-10 ℃.

9. The method for sterilizing and refreshing food according to claim 8, wherein: the W2 step is replaced by:

w2', cleaning the selected edible fungus again, and performing operations such as ultraviolet sterilization or ozone sterilization, vibration draining, vacuum packaging and the like, wherein the concentration of the ozone is 0.1-0.6 mg/L.

10. The method for sterilizing and refreshing food according to claim 3, wherein: the food is fruit and vegetable juice prepared from vegetables and fruits, and comprises the following steps:

t1, selecting vegetables and fruits after roller screening, soaking and cleaning, rolling cleaning and bubbling cleaning, and then carrying out ozone sterilization and cleaning, wherein the ozone concentration is 0.1-6 mg/L;

t2: rinsing and bubbling the vegetables and fruits subjected to the T1 operation for 1-10s at the rinsing temperature of 30-90 ℃;

t3: crushing the vegetables and fruits which are subjected to the T2 operation, conveying the crushed vegetables and fruits to a squeezing fruit and vegetable juice, filtering the juice by a filter, and conveying the juice into a temporary storage tank;

t4: conveying the fruit and vegetable juice in the temporary storage tank to a homogenizer for homogenization, wherein the homogenization pressure is 20-200 Mpa;

t5: aseptic canning or bottling the homogenized fruit and vegetable juice, and then carrying out ultrahigh pressure sterilization at the pressure of 100-600MPa for 1-30 min;

t6: drying the fruit and vegetable juice subjected to ultrahigh pressure sterilization, spraying a code, labeling, packaging and spraying a code, then temporarily storing the fruit and vegetable juice in a fresh-keeping warehouse at the temperature of-1-10 ℃, or directly putting the fruit and vegetable juice in the fresh-keeping warehouse with the fresh-keeping temperature of-1-10 ℃, then taking out the fruit and vegetable juice for vacuum air-cooling and freeze-drying, freeze-drying the fruit and vegetable juice into powder, pressing the powder into buccal tablets or filling capsules, and aseptically packaging and spraying a code, and then warehousing the buccal.

11. The method for sterilizing and refreshing food according to claim 10, wherein: the steps of T5 and T6 are replaced by:

t5': instantly sterilizing the homogenized fruit and vegetable juice at 60-95 deg.C for 1-30 s;

t6': putting the fruit and vegetable juice subjected to instantaneous sterilization into a fresh-keeping warehouse with a fresh-keeping temperature of-1-10 ℃, taking out the fruit and vegetable juice, performing vacuum freeze-drying, performing freeze-drying to obtain powder, pressing to obtain buccal tablets or filling capsules, performing aseptic packaging, spraying codes, and warehousing.

12. The method for sterilizing and refreshing food according to any of claims 1 to 11, wherein: the freeze-drying or freeze-drying powder operation in the vegetables, fruits, vegetable juice, edible dairy products and edible fungi is replaced by vacuum freeze-drying operation,

the vacuum freeze-drying comprises the following steps:

1) cleaning in place: cleaning the interior of the freeze dryer box body in place by using purified water, cleaning the cold trap in place, cleaning the interior of the box body in place by using injection water, and finally recovering the injection water;

2) pure steam in-situ sterilization: firstly, vacuumizing a box body of a freeze dryer, injecting pure steam, heating to 121 ℃ for 1-30min, continuously vacuumizing and drying, and finally cooling an interlayer of the box body to 20-60 ℃ by water cooling and gradually cooling a plate layer;

3) and (3) leakage rate detection: the actual pressure rise value is 0.0 pa;

4) loading materials: the materials are sequentially pushed into all the plate layers in the box body, and the box body door is closed after the materials are filled;

5) pre-freezing: cooling the interior of the box body to-35-65 ℃ for 1-10 h;

6) sublimation drying; firstly, opening a cold trap to cool to-35-65 ℃ for 1-80h, then opening a main valve, fully loading the vacuum system for running, setting the pressure of the cold trap to 1-100pa again, and setting the time to 1min-10 h;

7) and (3) resolving and drying: firstly heating the plate layer to 30-45 ℃ for 1-10h, and secondly performing a pressure rise experiment for 1-100pa for 1min-10 h;

8) pre-deflation: the pressure of the box body and the cold trap is kept between 1 and 7500.0 pa;

9) air bleeding: the pressure of the box body and the cold trap is kept between 1 and 100000.0 pa;

10) and opening the door to push out the freeze-dried materials in sequence and then carrying out defrosting operation.

Technical Field

The invention relates to the technical field of food processing, in particular to a sterilization and preservation method of food.

Background

The preservation means preservation including storage, transportation, sale and the like, when people keep food fresh, preservation technologies such as preservative preservation, chemical preservation, physical preservation and the like are often adopted, but the existing preservation technologies can damage the nutrient components of preserved food, cause nutrient loss and the like. Meanwhile, the existing beverage for vegetables and fruits or vegetables and fruits in the market is preserved in a mode of food additives, preservatives and the like, so that the inherent nutritive value and freshness of the beverage are lost, and the hidden danger of health is brought.

Disclosure of Invention

In order to solve the problems, the invention provides a sterilization and fresh-keeping method of food without destroying nutrition.

The technical scheme of the invention is as follows:

a sterilization and fresh-keeping method for food comprises the following steps:

s1: selecting foods to be preserved, and removing defective products;

s2, performing ozone sterilization or ultraviolet sterilization on the selected food, wherein the concentration of ozone for ozone sterilization is 0.1-0.6 mg/L;

s3: aseptically filling and sealing the primarily sterilized food, sending into a sterilization cavity of an ultrahigh pressure container, injecting normal temperature purified water into the cavity, sealing the sterilization cavity for ultrahigh pressure sterilization, wherein the pressure of the ultrahigh pressure sterilization treatment is 100-;

s4: taking out the secondarily sterilized food, drying by blowing or freeze-drying the food, spraying a code, boxing, spraying the code again, and putting the food into a warehouse or a fresh-keeping warehouse, wherein the fresh-keeping temperature of the fresh-keeping warehouse is 1-10 ℃.

Preferably, the operation of the freeze-dried powder in the step S4 is:

and taking out the secondarily sterilized food, putting the secondarily sterilized food into a freeze-drying powder dryer, drying the freeze-drying powder into freeze-dried powder, performing tabletting, performing ultraviolet sterilization, performing aseptic packaging, spraying codes, boxing, spraying codes again, and warehousing for storage.

Preferably, the food is any one of vegetables, fruits, vegetable juice, edible dairy products and edible fungi.

Preferably, the food is made of vegetables and fruits and comprises the following steps:

t1: cleaning vegetables and fruits with purified water, selecting the cleaned vegetables and fruits, and removing defective products;

t2: vibrating and draining the selected vegetables and fruits on a container with a screen or automatically peeling or sectioning the selected vegetables and fruits, and adding purified water or fructose water;

t3, performing ozone sterilization on the vegetables and fruits subjected to T2, wherein the concentration of ozone is 0.1-0.6 mg/L;

t4: aseptically filling and sealing the primarily sterilized vegetables and fruits, sending the vegetables and fruits into a sterilization cavity of an ultrahigh pressure container, injecting normal-temperature purified water into the cavity, sealing the sterilization cavity for ultrahigh pressure sterilization, wherein the pressure of the ultrahigh pressure sterilization treatment is 100-600MPa, and the treatment time is 1-30 min;

t5: and filling, taking out, drying, spraying code, boxing and spraying code again on the vegetables and fruits subjected to secondary sterilization, and putting the vegetables and fruits into a warehouse or a fresh-keeping warehouse, wherein the fresh-keeping temperature of the fresh-keeping warehouse is 1-10 ℃.

Preferably, the steps of T2 and T3 are replaced by:

t2' selecting and cleaning the selected and cleaned vegetables and fruits again or sterilizing with ozone with the concentration of 0.1-0.6 mg/L;

t3': and carrying out operations of vibration draining, freeze drying or drying, grinding or powdering.

Preferably, the food is vegetable juice, and comprises the following steps:

u1: cold-pouring fresh squeezed or selected fruit and vegetable juice under aseptic condition at 0-10 deg.C, stirring and temporarily storing;

u2: homogenizing the vegetable and fruit juice of U1 with a homogenizer under 20-60 MPa;

u3: carrying out ultraviolet sterilization on the homogenized vegetable and fruit juice;

u4: aseptically filling and sealing the primarily sterilized vegetable and fruit juice, sending the vegetable and fruit juice into a sterilization cavity of an ultrahigh pressure container, injecting normal temperature purified water into the cavity, sealing the sterilization cavity for ultrahigh pressure sterilization, wherein the pressure of the ultrahigh pressure sterilization treatment is 100-600MPa, and the treatment time is 1-30 min;

u5: and filling and taking out the vegetable and fruit juice subjected to secondary sterilization, drying by blowing or freeze-drying the vegetable and fruit juice, spraying a code, boxing, spraying the code again, and putting the vegetable and fruit juice into a warehouse or a fresh-keeping warehouse, wherein the fresh-keeping temperature of the fresh-keeping warehouse is 1-10 ℃.

Preferably, the food is edible dairy food, and comprises the following steps:

v1: aseptic cold-filling, stirring and temporarily storing the selected edible dairy product at the temperature of 0-10 ℃;

v2: homogenizing the edible dairy product of V1 under 20-60MPa with a homogenizer;

v3: sterilizing the homogenized edible dairy product by ultraviolet rays;

v4: aseptic filling and sealing are carried out on the primarily sterilized used dairy product, the milk product is sent into a sterilization cavity of an ultrahigh pressure container, normal-temperature purified water is injected into the sterilization cavity, the sterilization cavity is sealed for ultrahigh pressure sterilization, the pressure of ultrahigh pressure sterilization treatment is 100-600MPa, and the treatment time is 1-30 min;

v5: filling the edible dairy product subjected to secondary sterilization, taking out the edible dairy product, drying the edible dairy product by blowing or freeze-drying the edible dairy product, spraying a code, boxing the edible dairy product, spraying the code again, and putting the edible dairy product into a warehouse or a freshness storehouse, wherein the freshness keeping temperature of the freshness storehouse is 1-10 ℃.

Preferably, the food is edible fungi, and comprises the following steps:

w1: selecting edible fungi, cleaning with purified water, selecting the cleaned edible fungi again, and removing defective products;

w2: vibrating and draining the selected edible fungi on a container with a screen mesh, drying or freeze-drying, and then pulverizing or grinding into powder;

w3: then aseptically filling and sealing, sending into a sterilization cavity of an ultrahigh pressure container, injecting normal temperature purified water into the cavity, sealing the sterilization cavity to perform ultrahigh pressure sterilization, wherein the pressure of the ultrahigh pressure sterilization treatment is 100-600MPa, and the treatment time is 1-30 min;

w4: packaging the sterilized edible fungus powder, taking out, drying, spraying a code, boxing, spraying a code again, and putting into a warehouse or a fresh-keeping warehouse, wherein the fresh-keeping temperature of the fresh-keeping warehouse is 1-10 ℃.

Preferably, the step W2 is replaced by:

w2', cleaning the selected edible fungus again, and performing operations such as ultraviolet sterilization or ozone sterilization, vibration draining, vacuum packaging and the like, wherein the concentration of the ozone is 0.1-0.6 mg/L.

Preferably, the food is made of vegetable juice from vegetables and fruits, and comprises the following steps:

t1, selecting vegetables and fruits after roller screening, soaking and cleaning, rolling cleaning and bubbling cleaning, and then carrying out ozone sterilization and cleaning, wherein the ozone concentration is 0.1-6 mg/L;

t2: rinsing and bubbling the vegetables and fruits subjected to the T1 operation for 1-10s at the rinsing temperature of 30-90 ℃;

t3: crushing the vegetables and fruits which are subjected to the T2 operation, conveying the crushed vegetables and fruits to a squeezing fruit and vegetable juice, filtering the juice by a filter, and conveying the juice into a temporary storage tank;

t4: conveying the fruit and vegetable juice in the temporary storage tank to a homogenizer for homogenization, wherein the homogenization pressure is 20-200 Mpa;

t5: aseptic canning or bottling the homogenized fruit and vegetable juice, and then carrying out ultrahigh pressure sterilization at the pressure of 100-600MPa for 1-30 min;

t6: drying the fruit and vegetable juice subjected to ultrahigh pressure sterilization, spraying a code, labeling, packaging and spraying a code, then temporarily storing the fruit and vegetable juice in a fresh-keeping warehouse at the temperature of-1-10 ℃, or directly putting the fruit and vegetable juice in the fresh-keeping warehouse with the fresh-keeping temperature of-1-10 ℃, then taking out the fruit and vegetable juice for vacuum air-cooling and freeze-drying, freeze-drying the fruit and vegetable juice into powder, pressing the powder into buccal tablets or filling capsules, and aseptically packaging and spraying a code, and then warehousing the buccal.

Wherein, the steps of T5 and T6 for preparing the food, the vegetable and the fruit into the fruit and vegetable juice can be replaced as follows:

t5': instantly sterilizing the homogenized fruit and vegetable juice at 60-95 deg.C for 1-30 s;

t6': putting the fruit and vegetable juice subjected to instantaneous sterilization into a fresh-keeping warehouse with a fresh-keeping temperature of-1-10 ℃, taking out the fruit and vegetable juice, performing vacuum freeze-drying, performing freeze-drying to obtain powder, pressing to obtain buccal tablets or filling capsules, performing aseptic packaging, spraying codes, and warehousing.

Wherein the freeze-drying or freeze-drying powder operation in the vegetables, fruits, vegetable juice, edible dairy products and edible fungi is replaced by vacuum freeze-drying operation,

the vacuum freeze-drying comprises the following steps:

1) cleaning in place: cleaning the interior of the freeze dryer box body in place by using purified water, cleaning the cold trap in place, cleaning the interior of the box body in place by using injection water, and finally recovering the injection water;

2) pure steam in-situ sterilization: firstly, vacuumizing a box body of a freeze dryer, injecting pure steam, heating to 121 ℃ for 1-30min, continuously vacuumizing and drying, and finally cooling an interlayer of the box body to 20-60 ℃ by water cooling and gradually cooling a plate layer;

3) and (3) leakage rate detection: the actual pressure rise value is 0.0 pa;

4) loading materials: the materials are sequentially pushed into all the plate layers in the box body, and the box body door is closed after the materials are filled;

5) pre-freezing: cooling the interior of the box body to-35-65 ℃ for 1-10 h;

6) sublimation drying; firstly, opening a cold trap to cool to-35-65 ℃ for 1-80h, then opening a main valve, fully loading the vacuum system for running, setting the pressure of the cold trap to 1-100pa again, and setting the time to 1min-10 h;

7) and (3) resolving and drying: firstly heating the plate layer to 30-45 ℃ for 1-10h, then regulating the pressure for 1-100pa in a pressure rise experiment for 1min-10h, and judging whether water vapor exists by observing the pressure rise value;

8) pre-deflation: the pressure of the box body and the cold trap is kept between 1 and 7500.0 pa;

9) air bleeding: the pressure of the box body and the cold trap is kept between 1 and 100000.0 pa;

10) and opening the door to push out the freeze-dried materials in sequence and then carrying out defrosting operation.

The invention has the beneficial effects that: compared with the prior art, the food sterilization and preservation method provided by the invention effectively kills bacteria and impurities such as listeria monocytogenes on food through the operations of selecting, cleaning, ozone sterilization or ultraviolet sterilization, vibration draining, aseptic filling, HPP ultrahigh pressure secondary sterilization, blow-drying or freeze-drying powder and the like, and keeps the food fresh without adding chemical components and preservatives.

Drawings

FIG. 1 is a flow chart of the present invention.

Fig. 2 is a flowchart of embodiment 1 and embodiment 2 of the present invention.

FIG. 3 is a flow chart of the fresh fruit process of the present invention.

FIG. 4 is a flow chart of the fresh vegetable process of the present invention.

FIG. 5 is a flow chart of the present invention.

Fig. 6 is a flowchart of embodiments 3 and 4 of the present invention.

Fig. 7 is a flowchart of embodiments 5 and 6 of the present invention.

Fig. 8 is a flowchart of embodiments 7 and 8 of the present invention.

Detailed Description

The present invention is further described in detail with reference to specific examples, but the technical solutions provided by the present invention include not only the contents shown in the examples.

As shown in fig. 1, the invention provides a method for sterilizing and refreshing food, comprising the following steps:

s1: selecting foods to be preserved, and removing defective products;

s2, performing ozone sterilization or ultraviolet sterilization on the selected food, wherein the concentration of ozone for ozone sterilization is 0.1-0.6 mg/L;

s3: aseptically filling and sealing the primarily sterilized food, sending into a sterilization cavity of an ultrahigh pressure container, injecting normal temperature purified water into the cavity, sealing the sterilization cavity for ultrahigh pressure sterilization, wherein the pressure of the ultrahigh pressure sterilization treatment is 100-;

s4: taking out the secondarily sterilized food, drying by blowing or freeze-drying the food, spraying a code, boxing, spraying the code again, and putting the food into a warehouse or a fresh-keeping warehouse, wherein the fresh-keeping temperature of the fresh-keeping warehouse is 1-10 ℃.

The freeze-drying powder operation in the step S4 is as follows:

and taking out the secondarily sterilized food, putting the secondarily sterilized food into a freeze-drying powder dryer, drying the freeze-drying powder into freeze-dried powder, performing tabletting, performing ultraviolet sterilization, performing aseptic packaging, spraying codes, boxing, spraying codes again, and warehousing for storage.

The food is any one of vegetables, fruits, vegetable juice, edible dairy products and edible fungi.