Hand torn squid microwave sterilization equipment/Seafood microwave drying sterilization equipment/Food microwave drying sterilization equipment

The color of peeled squid shreds in finished products should be light yellow; The color of the squid shreds with skin is dark red. The colony data of squid shreds is generally between 2-1.5 million, and bacterial reproduction is particularly strong in summer; The temperature resistance of squid shreds is mainly maintained between 60-75 degrees Celsius. How to effectively reduce the bacterial content (10000) in squid shreds between these temperatures has become a particularly headache for many squid shred enterprises.

Squid shreds, as a high protein snack, are deeply loved by modern people. With the improvement of people's consumption level, there are also significant requirements for the quality of products. For example, the total bacterial count of the product is related to its nutritional content, appearance, and so on. The following mainly analyzes the operation of microwave sterilization in the production process of squid shreds.

Characteristics of microwave sterilization equipment for hand torn squid：

1. Short time and fast speed

Conventional thermal sterilization involves transferring heat from the surface of food to the interior through methods such as heat conduction, convection, or radiation. It often takes a long time to reach the sterilization temperature. Microwave sterilization is the direct interaction between microwave energy and microorganisms such as food and bacteria, with both thermal and non thermal effects working together to achieve rapid heating and sterilization. The processing time is greatly reduced, and the sterilization effect of various materials is generally within 3-5 minutes.

2. Low temperature sterilization maintains nutritional content and traditional flavor

Microwave sterilization is achieved through special thermal and non thermal effects. Compared with conventional thermal sterilization, it can achieve the desired disinfection and sterilization effect at lower temperatures and in a shorter time. The general sterilization temperature is between 75-80 degrees Celsius to achieve the desired effect. In addition, microwave processing of food can retain more nutrients and flavors such as color, aroma, taste, and shape, and has a puffing effect. Vegetables treated with conventional heat retain 46% -50% of vitamin C, while those treated with microwave retain 60% -90%; The retention rate of vitamin A in pig liver under conventional heating is 58%, while under microwave heating it is 84%.

3. Save energy

Conventional thermal sterilization often results in heat loss in the environment and equipment, while microwave directly acts on food, so there is no additional heat loss. Compared to others, it can generally save 30% -50% electricity.

4. Uniform and thorough

Conventional thermal sterilization starts from the surface of the material, but through heat conduction to the interior, there is a temperature difference between the inside and outside. To maintain the flavor of the food and shorten the processing time.

Often, the temperature inside the food is not high enough to affect the sterilization effect. Due to the penetrating effect of microwaves, when processing food as a whole, both the surface and interior are affected simultaneously, resulting in uniform and thorough disinfection and sterilization.