Sausages have unique taste and flavor, and are easy to eat, tender and delicate in taste, easy to digest and absorb, so they are deeply loved by consumers. In the traditional low-temperature sterilization process, although the sausage can better retain the nutritional value and flavor of the product, but due to the low temperature, the sterilization is not complete, resulting in a little heat-resistant microorganisms left in the product, in the later storage, transportation, sales process, microorganisms will multiply rapidly, resulting in product spoilage, bringing economic losses to the production enterprises, and the ultra-high pressure meat product sterilization equipment developed and produced by [Lidefu] ultra-high pressure can solve this problem well.
The experimental results show that under the conditions of specific ultra-high pressure sterilization parameters, the sterilization effect is basically the same as that of low-temperature thermal sterilization, which can effectively extend the shelf life of sausages, and the flavor and nutrition are well retained.
Ultra-high pressure sterilization technology has no effect on the formation of covalent bonds of macromolecular substances such as proteins and low-molecular substances such as vitamins, pigments and flavor substances, so the original nutritional value, color and natural flavor of ultra-high-pressure treated foods are well maintained.
In addition, in terms of the impact on product packaging, the sensory quality of Western sausages after ultra-high pressure sterilization is the same as that of unpasteurized products, with a flat packaging film and bright color. The packaging film of the sausage product after low-temperature heat sterilization is wrinkled, the color is dark, and a small amount of juice precipitates out of the product. Therefore, the sterilization of sausages is more suitable for ultra-high pressure sterilization technology.
In recent years, due to consumption upgrades, people are more pursuing the health attributes of food. More and more meat product companies are targeting the ultra-high pressure and low-temperature product market and showing strong interest in ultra-high pressure technology. Due to its technical characteristics, ultra-high pressure meat product sterilization equipment can retain the nutrition and flavor of the food itself to a greater degree while sterilizing, so it has become a very widely used processing technology in the food industry.
Based on the research and development of ultra-high pressure technology for nearly 20 years, the ultra-high pressure meat product sterilization equipment produced by us is in line with the international level, and the equipment has been sold to 19 provinces and municipalities to help product processing and research in many places. UHV will continue to research and develop in the field of UHV to provide technical support for the development of China's HPP meat products market.
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