What is the sterilization time and temperature of dried tofu

In the processing of dried tofu, the bacterial spores are very heat-resistant, and must be sterilized at a temperature of 116 or more, so it is necessary to use an autoclave or device for sterilization. Autoclaving is carried out in a fully sealed autoclave at a common temperature of 110 121. In order to improve the sterilization effect, the general autoclave adopts stirring continuous high-pressure sterilization pot, Zhao-rotating high-temperature short-time sterilization pot, water-sealed high-pressure sterilizer and aseptic canning technology.

The sterilization pot is composed of a pot body, a pot cover, an opening device, a locking wedge, a safety interlock device, a track, a sterilization basket, a steam nozzle and a number of nozzles. The lid is sealed with inflatable silicone rubber.

Temperature-resistant seals.

Reliable sealing and long service life. It has a large heating area and thermal efficiency.

It has the characteristics of high, uniform heating, short boiling time of liquid material, and easy control of heating temperature. Sterilization pots are mainly used in various fields such as food industry and medicine!

Chinese name: sterilization pot.

Composition: pot lid, opening device, locking wedge, etc.

Using: inflatable silicone rubber temperature-resistant sealing ring.

The medium includes: pure steam, hot water.

Overview of the sterilizer.

In the simplest terms, a refractory pot is a closed, pressurized heater that heats food products sealed inside a container. For food products that are sealed and packaged in containers that require commercial sterile sterilization, a number of different sterilization pot systems can be used. The resecting pot system has some of the same characteristics:

The system is pressurized and the transfer temperature is much higher than that of boiling water.

The system uses a medium (known as a heating medium or sterilization medium) as a tool to transfer heat to the product. The medium used in the pot includes pure steam, hot water (the container is fully submerged in water, water spray or water spray), and a steam-air mixture.

Some systems use overpressure during sterilization and cooling to maintain the integrity of the vessel and balance the pressure inside the tank. This is necessary because some packaging containers have a limited tolerance for internal pressure. Some examples of overpressure sterilized containers include semi-rigid plastic containers with heat-sealed lids or can ends with bimetallic seams, pouch bags, metal plates, cardboard containers, and glass jars.

The pressure at 250 is about 15 psig (pounds square inches), and any pressure applied to the sterilizer in excess of that 15 psig is called overpressure. Sterilization systems that provide overpressure, such as 25-35 psig, can operate at higher temperatures.

The sterilizer must be properly operated to ensure that the container is commercially sterile after sterilization.

There are many qualities of meat products, and different products have different sterilization procedures; Generally speaking, the sterilization temperature of low-temperature meat products is 85-95, the core temperature should reach about 80, and the sterilization time should be determined according to the volume of the product; The sterilization temperature of sub-high temperature meat products is 110-115; The sterilization temperature of high-temperature meat products is 120-121.