Describe the technological process of canned food processing. What are the key processes?

Basic processing technology of canned food

Raw material selection and cleaning → peeling and color protection → slicing → precooking → canning and liquid injection → exhaust, sterilization and cooling → finished product.

The key process is sterilization technology.

Thermal sterilization technology has been used for a long time, and non-thermal sterilization technology has developed rapidly this year. Non-thermal sterilization can reduce the harm of microorganisms, while maintaining the nutritional components of food and the unique flavor of fresh food to the maximum extent. 2.2.2 Development of canning sterilization technology

In recent years. With the progress of science and technology, the traditional food thermal sterilization technology has been thoroughly developed. At the same time, a series of cold sterilization technologies have been developed at home and abroad, which can replace the traditional hot sterilization food processing technologies, such as ultra-high pressure shading technology, pulsed electric field sterilization, irradiation sterilization and so on. At present, some cold sterilization technologies have been applied to the sterilization of canned food, effectively improving the nutrition and quality of traditional canned food. 2.2.2. 1 progress of thermal sterilization technology

The traditional sterilization method of canned food is thermal sterilization. Although thermal sterilization can ensure the microbial safety of food, thermal energy will destroy heat-sensitive nutrients and affect the texture, color and flavor of food. At present, the main research trend of thermal sterilization technology is the optimization of thermal sterilization conditions and thermal sterilization equipment. The optimization of thermal sterilization conditions is to coordinate the temperature-time (T-T) conditions of thermal sterilization, so that the effect of thermal sterilization can maintain the nutritional components and flavor of food to the maximum extent.