TH13124U - The sterilization process of ready-to-eat chicken sausage in transparent retort pouches. - Google Patents

Abstract

The sterilization process for ready-to-eat chicken sausage in transparent retort pouches involves packaging the cooked chicken sausage in a transparent retort pouch without an aluminum foil layer. The sausage is then subjected to a sterilizing heat process to kill microorganisms. This allows for convenient storage at room temperature, consumption, transportation, storage, and distribution. The retort pouch itself is microwaveable, and the product's shape and appearance are clearly visible. This represents a new approach to producing ready-to-eat chicken sausage using a transparent retort pouch packaging without an aluminum foil layer.

Claims (1)

Revised June 23, 2017 1. The sterilization process for ready-to-eat chicken sausage in clear retort pouches involves the following steps: a. Cooked chicken sausage is cut into square pieces measuring 3 x 5 x 2 centimeters, weighing approximately 30 grams per piece. b. The cut chicken sausage is then packed into clear retort pouches without an aluminum foil layer, measuring 7 x 12 centimeters, and vacuum-sealed. c. The chicken sausage packed in the clear retort pouches is then subjected to a continuous sterilization heat treatment using a horizontal water spray retort sterilizer according to the following sterilization schedule: - Heating to a sterilization temperature of 70 degrees Celsius for 1 minute at a pressure of 14.50 psi. This was followed by heating to sterilizing levels at 90°C for 2 minutes at a pressure of 17.40 psi, 110°C for 2 minutes at a pressure of 20.31 psi, 115°C for 2 minutes at a pressure of 23.21 psi, 124°C for 1 minute at a pressure of 27.56 psi, 110°C for 2 minutes at a pressure of 20.31 psi, 90°C for 2 minutes at a pressure of 14.50 psi, 60°C for 2 minutes at a pressure of 10.15 psi, and 40°C for 2 minutes at a pressure of 0.00 psi, respectively. 1. The sterilization process for ready-to-eat chicken sausage in transparent retort pouches involves the following steps: a. Cooked chicken sausage is cut into square pieces measuring 3 x 5 x 2 centimeters, weighing approximately 30 grams per piece. b. The cut chicken sausage is then packed into transparent retort pouches without an aluminum foil layer, measuring 7 x 12 centimeters, and sealed under vacuum conditions. c. The chicken sausage packed in the transparent retort pouches is then subjected to a sterilization heat treatment process. Using a horizontal water spray retort, the sterilization process was scheduled as follows: - 70°C for 1 minute at 14.50 psi - 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 - 124°C for 1 minute at 27.56 psi - 110°C for 2 minutes at 20.31 psi - 90°C for 2 minutes at 14.50 psi - 60°C for 2 minutes at 10.15 psi - 40°C for 2 minutes at 0.00 psi