TH13124C3 - Sterilization process of ready-to-eat chicken in a clear retort pouch. - Google Patents

Abstract

Sterilization process of ready-to-eat chicken in a clear retort pouch. It is cooked in a clear retort pouch with no layers of cooked chicken. Aluminum foil And through a process of heating the sterilization level to kill microbes, making it possible to keep at room temperature. Convenient for consumption, transport, storage and distribution, can be imported and heated in the microwave, including retort pouch. As well as being able to see the shape and nature of Chicken Yo clearly products. Is the introduction of ready-to-eat food production processes together with A transparent retort pouch with no aluminum foil layer was used in the production of new chicken yaw products.

Claims (1)

Disclaimer (all) which will not appear on the advertisement page: Revised 23 June 2017 1. The process of sterilizing ready-to-eat chicken in transparent retort pouches involves the following steps: Cooked chicken Trimmed to a rectangular shape, size 3 x 5 x 2 cm. Weight per piece, about 30 grams. B. Packed in a transparent retort pouch with no layers. Aluminum foil size 7 x 12 cm and sealed in a vacuum-packed condition. C. Kai Yo is packed in a clear retort pouch, which is then treated through a sterilization level heat treatment process. Contiguous With a horizontal sterilizer using a steam spray (water spray retort) according to the following schedule process - it was heated to the sterilization temperature. 70 degrees Celsius for 1 minute at a pressure of 14.50 psi. This was followed by heating at 90 ° C sterilization for 2 minutes at 17.40 psi, 110 ° C for 2 minutes at 20.31 psi, 115 ° C. Celsius for 2 minutes at 23.21 psi, 124oC for 1 minute at 27.56 psi, 110oC for 2 minutes at 20.31 psi, temperature 90. Celsius for 2 minutes at 14.50 psi pressure, 60 ° C for 2 minutes at 10.15 psi pressure and 40 ° C for 2 minutes at 0.00 psi pressure, respectively. ---------- 1. Process of sterilizing ready-to-eat chicken in transparent retort pouches, the steps are as follows: A. Cooked chicken yor. Cut to a square shape, size 3 x 5 x 2 centimeters, weight per piece approximately 30 grams. B. Packed in a transparent retort pouch with no layers of Aluminum foil size 7 x 12 cm and sealed in a vacuum packing condition. C. Kai Yo is packed in a clear retort pouch, then processed through sterilization level heat treatment. With a horizontal sterilizer using water spray retort according to the following schedule process sterilization - temperature 70 ° C for 1 minute at 14.50 lb per square pressure. Inch - 90 ° C for 2 minutes at 17.40 psi - 110 ° C for 2 minutes at 20.31 psi - 115 ° C for 2 minutes at 23.21 psi. Square inch - temperature 124 degrees Celsius for 1 minute at 27.56 pounds per square inch - temperature 110 degrees Celsius for 2 minutes at 20.31 pounds per square inch - temperature 90 degrees C for 2 minutes at 14.50 pounds Per square inch - 60 ° C for 2 minutes at 10.15 psi - 40 ° C for 2 minutes at 0.00 psi.