Generally, the canned food factory adopts the high-temperature sterilization pot of the present form for the normal pressure boiling and boiling sterilization of the can, and the device realizes back pressure sterilization by introducing compressed air. If cooling is to be carried out in the pot, a water pump must be used to pump the water spray pipe at the top of the pot (or use a water circulation system). During sterilization, the pressure in the can exceeds the pressure outside the can (in the pot) due to the increase in can temperature due to heating. Therefore, in order to avoid the pressurization of the glass bottle during sterilization, the cover is protruded, and the back end of the tinplate can be protruded, and the back pressure must be applied, that is, the compressed air is increased in pressure through the pot to prevent the can convex and the cover, and the operation condition is divided. Said as follows:
Since the compressed air is a poor heat conductor, the steam itself has a certain pressure. Therefore, during the temperature rising process during sterilization, the compressed air is not placed, and only when the sterilization temperature is reached, the compressed air is opened into the pot. Increase the inside of the pot by 0.5 to 0.8 atmospheres. After sterilization, when cooling and cooling, the supply of steam is stopped, and the cooling water is pressed into the water spout. As the temperature inside the pot drops, the steam condenses, and the internal force of the pot is reduced by the pressure of the compressed air.
During the sterilization process, attention should be paid to the initial venting, and then the air is vented to allow the steam to circulate. It can also be deflated once every 15-20 minutes to promote heat exchange.
In short, it must meet the requirements of sterilization conditions, according to a certain procedure, the level of sterilization temperature, the size of sterilization pressure, the length of sterilization time and the operation method are all specified by the sterilization process of canned products.
High temperature sterilization pot manual operation process:
First, prepare: first put the product, close the pot door, open the pressure-filling valve, and the pressure reaches 0.2MPA.
Second, add water: confirm the water level, open the feed pump valve, then open the drain valve pump, then slowly close the drain valve, and slowly open the feed valve while closing the drain valve. After adding the water level to the limit, first close the feed pump and then close the feed valve, and stop the feed pump valve to stop adding water.
Third, the temperature rise: open the heating tube switch (at this time the pressure is 0.2MPA). During the heating process, the temperature of the wall will rise rapidly. If the pressure rises above 0.2MPA, slowly open the exhaust valve (when opening the exhaust valve, pay attention to the pressure gauge should not be lower than 0.18MPA)
4. Insulation: When the temperature rises to 120 degrees Celsius, the heating tube switch is turned off to start the insulation (the holding time is 40 minutes according to the product setting. If the temperature drops during the heat preservation, the heating tube switch is turned on, and if the pressure drops, the pressure regulating valve is opened. The pressure can not exceed 3 degrees Celsius above and below the temperature. After the holding time, the heat preservation ends.
5. Cooling: First open the pump valve, then open the drain valve, and then open the feed pump. Then slowly close the drain valve and slowly open the feed valve. Cooling pressure control is the key, especially when cold water is just inside the pot, it should be pressured in time. The pressure below 50 ° C can be completely removed.
6. Sewage Discharge: Close all valves and pumps, open the drain valve. At this time, open the pressure-filling valve, remove the pressure after draining to the lower limit, and then open the exhaust valve (Y34).
7. Remove the food: Open the pot door and take out the product.
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