Food stuffing is a kind of food raw material, which refers to the plant fruit or tubers, livestock and poultry meat products, aquatic products, etc., with or without sugar, with or without other auxiliary materials, using heating, sterilization, packaging and other processes. Made of products.
Food stuffing can be used in the production of a variety of foods, and there are many types: 1. According to different uses, food fillings can be divided into fillings for baked foods, fillings for frozen drinks and fillings for quick-frozen foods. 2. According to the different raw materials used, food stuffing can be divided into Rongsha (lianrong, bean, chestnut, and mixed), nuts, fruits and vegetables (jujube/mud, fruit, Vegetables), meat and poultry products, aquatic products and other categories. 3. According to different tastes, food stuffing can be divided into sweet stuffing and salty stuffing.
Because food stuffings are generally rich in carbohydrates, proteins, fats, minerals and other nutrients, and the water content is generally high, it is a good medium for microorganisms and is susceptible to microbial contamination. If the sanitary conditions of the processing environment are poor, microorganisms such as bacteria and mold can contaminate the food stuffing, which leads to the occurrence of safety and quality problems such as spoilage and mildew of the food stuffing.
Mr. Zhou, a researcher at the Shanghai Kangjiu Disinfection Technology Center, which specializes in the development of food sterilization and preservation technology, believes that food fillings, as an important ingredient in food processing, play a vital role in food safety and quality. Only the selection of sanitary qualified raw materials, advanced preservation technology and scientific process can effectively improve the quality of food fillings. Food dynamic disinfection technology is an advanced food preservation technology, which plays an important role in preventing microbial contamination and ensuring the safety of food fillings.
The production ingredients and production processes of different fillings are different. Taking lotus seed fillings as an example, the ingredients produced mainly include lotus seeds, white sugar and edible vegetable oil.
The operation points of processing lotus seed fillings are as follows -
1. Use dry lotus seeds with clean, normal color, no odor and no mildew as raw materials for processing.
2. Wash the lotus seeds with tap water that meets the standard of drinking water, soak for 12-14 hours, until the lotus seeds are soft.
3. Divide the soft lotus seeds into two halves and remove the lotus root inside.
4. Pour the lotus seeds into the autoclave, add clean water, heat and cook until it is boiled.
5. After cooling the cooked lotus seeds, put them into an extruder (such as a meat grinder) and squeeze them into a mud.
6. Put the lotus seed mud into the frying machine and heat it. When the lotus seed mud becomes thicker, reduce the firepower and use medium heat to heat up.
7. Pour the white sugar into the lotus seed mud and continue to stir fry.
8. When the lotus seed mud is boiling, slowly add cooking oil and continue to stir fry.
9. When the lotus seed mud becomes very thick and a bit hard, stop heating and you can make the lotus seed filling.
10. Remove the hot lotus filling from the retort and spread it on a clean stainless steel flat-bottomed tray with the filling as thin as possible to speed up the cooling.
11. Put the cooled lotus seed filling into the food grade plastic bag with high strength and good sealing performance, seal it, and put it into the warehouse to be inspected.
12. According to the food filling product standard, the lotus seed fillings are inspected, and the qualified ones are used as finished products, which can be stored in the warehouse and sold externally.
The sensory product standard for the filling products has the sensory requirements: fine texture, oily, normal color, good taste, no odor, normal visible vision and no visible impurities.
The health indicators in the food stuffing standards include acid price, peroxide value, arsenic, lead, aflatoxin B1, copper, volatile base nitrogen and other items, and specify the relevant mandatory national standards that should be implemented. Microbiological indicators: The storage of fillings at room temperature and the preservation of cold chain should meet the two mandatory national standards of “Strawers, Bread Hygiene Standards†and “Hyper Standards for Quick-frozen Pre-packaged Rice Foodsâ€. Food additives should comply with the mandatory national standard "Sanitary Standards for the Use of Food Additives".
The sugar content in the food stuffing is high, and the osmotic pressure generated by the high sugar has an inhibitory effect on the growth of microorganisms such as bacteria. At the same time, the food stuffing is subjected to high temperature cooking and frying, and the microorganisms contained in the raw materials have been killed. Based on the above two points, the packaged food stuffing should not have the quality problem of excessive microbial content and mildew. However, the reality is that every year, food filling products are detected to have excessive microbial problems.
According to the analysis of Mr. Zhou Zheng of Shanghai Kangjiu Disinfection Technology Center, the main reason for the unqualified microbial indicators of food stuffing is that the stuffing is rich in nutrients and easy to be contaminated by microorganisms. In the production process, although the high temperature of the frying process can be sterilized, in the cooling process, as the temperature decreases, microorganisms in the environment may contaminate the filling, and the packaging process after cooling enters the final filling product. Although the vacuum packaging can extend the shelf life of the product to a certain extent, due to factors such as insufficient vacuum, incomplete sterilization during frying, and high environmental microbial content, it is easy to cause the expansion of the filling, acidification, mildew and other deterioration of the filling, thus affecting The safe quality of the filling.
Mr. Zhou Zheng of Shanghai Kangjiu Disinfection Technology Center believes that in order to extend the shelf life of food stuffing, the filling processing enterprises should adopt the whole process of quality control measures: 1. Use raw materials with good sanitary quality as processing ingredients. 2. In the process of transportation, storage and processing of raw and auxiliary materials, the raw materials should be protected from microbial infection as much as possible. 3. For the processing and packaging of food fillings, disinfection should be done. 4. After the food stuffing is processed, the bare time in the air should be shortened as much as possible, and it should be packaged and sealed as soon as possible. 5. Food filling processing enterprises should disinfect the production equipment, air, containers and facilities that come into contact with food. 6. Control the processing amount of food fillings to ensure the sterilization effect. 7. Develop a scientific processing process to strictly separate finished products and semi-finished products to avoid cross-contamination of front and back processes.
It is worth mentioning that the use of high-efficiency NICOLER dynamic disinfection technology and NICOLER food dynamic disinfection equipment can effectively sterilize the air, production equipment and tools of the workshop, prevent microbial contamination and improve the safety and quality of food fillings.
Dynamic disinfection technology refers to a sterilization method in which the human-machine can be synchronized in the same field. When disinfecting the air, the personnel do not need to leave the sterilization and disinfection workplace, and there is no harm to the human body. Therefore, this disinfection method is called dynamic disinfection. Shanghai Kangjiu Disinfection Technology Center successfully developed the “Food Dynamic Disinfection Machine†using advanced disinfection technology. The working principle of the sterilizer: under the action of the negative pressure fan, the air contaminated by microorganisms is pumped into the sterilizer. When passing through the plasma electrostatic field, the microorganisms such as negatively charged bacteria are broken down and then combined with the drug-impregnated activated carbon. The component is subjected to secondary sterilization filtration. The treated clean air flows quickly and in large quantities, keeping the food workshop in a sanitary and clean state.
NICOLER food dynamic disinfection machine is an advanced sterilization and disinfection equipment, which is harmless to the human body. It is mainly used for synchronous dynamic sterilization of food factories under the condition of some people working. In recent years, this equipment has been gradually used in the warehouse, processing, cooling, packaging and other aspects of some large food enterprises, and has been widely used in the processing of halogen vegetables, food and beverage consumption places.
Food stuffing is rich in nutrients and has a wide range of applications. It can be used in the processing of moon cakes, breads, cakes, biscuits, buns, steamed buns, dumplings, dumplings, ice cream, ice cream and other foods. The use of advanced technology such as food dynamic disinfection technology to produce food stuffing has many practical significance: it can provide nutritious and delicious food raw materials to the majority of food processing enterprises, and can also promote the development of new food products, and also improve the attachment of agricultural products. Value, promote the development of agricultural products deep processing industry and food industry.
(For more information on food sterilization, please click on the professional website http://)
Food stuffing can be used in the production of a variety of foods, and there are many types: 1. According to different uses, food fillings can be divided into fillings for baked foods, fillings for frozen drinks and fillings for quick-frozen foods. 2. According to the different raw materials used, food stuffing can be divided into Rongsha (lianrong, bean, chestnut, and mixed), nuts, fruits and vegetables (jujube/mud, fruit, Vegetables), meat and poultry products, aquatic products and other categories. 3. According to different tastes, food stuffing can be divided into sweet stuffing and salty stuffing.
Because food stuffings are generally rich in carbohydrates, proteins, fats, minerals and other nutrients, and the water content is generally high, it is a good medium for microorganisms and is susceptible to microbial contamination. If the sanitary conditions of the processing environment are poor, microorganisms such as bacteria and mold can contaminate the food stuffing, which leads to the occurrence of safety and quality problems such as spoilage and mildew of the food stuffing.
Mr. Zhou, a researcher at the Shanghai Kangjiu Disinfection Technology Center, which specializes in the development of food sterilization and preservation technology, believes that food fillings, as an important ingredient in food processing, play a vital role in food safety and quality. Only the selection of sanitary qualified raw materials, advanced preservation technology and scientific process can effectively improve the quality of food fillings. Food dynamic disinfection technology is an advanced food preservation technology, which plays an important role in preventing microbial contamination and ensuring the safety of food fillings.
The production ingredients and production processes of different fillings are different. Taking lotus seed fillings as an example, the ingredients produced mainly include lotus seeds, white sugar and edible vegetable oil.
The operation points of processing lotus seed fillings are as follows -
1. Use dry lotus seeds with clean, normal color, no odor and no mildew as raw materials for processing.
2. Wash the lotus seeds with tap water that meets the standard of drinking water, soak for 12-14 hours, until the lotus seeds are soft.
3. Divide the soft lotus seeds into two halves and remove the lotus root inside.
4. Pour the lotus seeds into the autoclave, add clean water, heat and cook until it is boiled.
5. After cooling the cooked lotus seeds, put them into an extruder (such as a meat grinder) and squeeze them into a mud.
6. Put the lotus seed mud into the frying machine and heat it. When the lotus seed mud becomes thicker, reduce the firepower and use medium heat to heat up.
7. Pour the white sugar into the lotus seed mud and continue to stir fry.
8. When the lotus seed mud is boiling, slowly add cooking oil and continue to stir fry.
9. When the lotus seed mud becomes very thick and a bit hard, stop heating and you can make the lotus seed filling.
10. Remove the hot lotus filling from the retort and spread it on a clean stainless steel flat-bottomed tray with the filling as thin as possible to speed up the cooling.
11. Put the cooled lotus seed filling into the food grade plastic bag with high strength and good sealing performance, seal it, and put it into the warehouse to be inspected.
12. According to the food filling product standard, the lotus seed fillings are inspected, and the qualified ones are used as finished products, which can be stored in the warehouse and sold externally.
The sensory product standard for the filling products has the sensory requirements: fine texture, oily, normal color, good taste, no odor, normal visible vision and no visible impurities.
The health indicators in the food stuffing standards include acid price, peroxide value, arsenic, lead, aflatoxin B1, copper, volatile base nitrogen and other items, and specify the relevant mandatory national standards that should be implemented. Microbiological indicators: The storage of fillings at room temperature and the preservation of cold chain should meet the two mandatory national standards of “Strawers, Bread Hygiene Standards†and “Hyper Standards for Quick-frozen Pre-packaged Rice Foodsâ€. Food additives should comply with the mandatory national standard "Sanitary Standards for the Use of Food Additives".
The sugar content in the food stuffing is high, and the osmotic pressure generated by the high sugar has an inhibitory effect on the growth of microorganisms such as bacteria. At the same time, the food stuffing is subjected to high temperature cooking and frying, and the microorganisms contained in the raw materials have been killed. Based on the above two points, the packaged food stuffing should not have the quality problem of excessive microbial content and mildew. However, the reality is that every year, food filling products are detected to have excessive microbial problems.
According to the analysis of Mr. Zhou Zheng of Shanghai Kangjiu Disinfection Technology Center, the main reason for the unqualified microbial indicators of food stuffing is that the stuffing is rich in nutrients and easy to be contaminated by microorganisms. In the production process, although the high temperature of the frying process can be sterilized, in the cooling process, as the temperature decreases, microorganisms in the environment may contaminate the filling, and the packaging process after cooling enters the final filling product. Although the vacuum packaging can extend the shelf life of the product to a certain extent, due to factors such as insufficient vacuum, incomplete sterilization during frying, and high environmental microbial content, it is easy to cause the expansion of the filling, acidification, mildew and other deterioration of the filling, thus affecting The safe quality of the filling.
Mr. Zhou Zheng of Shanghai Kangjiu Disinfection Technology Center believes that in order to extend the shelf life of food stuffing, the filling processing enterprises should adopt the whole process of quality control measures: 1. Use raw materials with good sanitary quality as processing ingredients. 2. In the process of transportation, storage and processing of raw and auxiliary materials, the raw materials should be protected from microbial infection as much as possible. 3. For the processing and packaging of food fillings, disinfection should be done. 4. After the food stuffing is processed, the bare time in the air should be shortened as much as possible, and it should be packaged and sealed as soon as possible. 5. Food filling processing enterprises should disinfect the production equipment, air, containers and facilities that come into contact with food. 6. Control the processing amount of food fillings to ensure the sterilization effect. 7. Develop a scientific processing process to strictly separate finished products and semi-finished products to avoid cross-contamination of front and back processes.
It is worth mentioning that the use of high-efficiency NICOLER dynamic disinfection technology and NICOLER food dynamic disinfection equipment can effectively sterilize the air, production equipment and tools of the workshop, prevent microbial contamination and improve the safety and quality of food fillings.
Dynamic disinfection technology refers to a sterilization method in which the human-machine can be synchronized in the same field. When disinfecting the air, the personnel do not need to leave the sterilization and disinfection workplace, and there is no harm to the human body. Therefore, this disinfection method is called dynamic disinfection. Shanghai Kangjiu Disinfection Technology Center successfully developed the “Food Dynamic Disinfection Machine†using advanced disinfection technology. The working principle of the sterilizer: under the action of the negative pressure fan, the air contaminated by microorganisms is pumped into the sterilizer. When passing through the plasma electrostatic field, the microorganisms such as negatively charged bacteria are broken down and then combined with the drug-impregnated activated carbon. The component is subjected to secondary sterilization filtration. The treated clean air flows quickly and in large quantities, keeping the food workshop in a sanitary and clean state.
NICOLER food dynamic disinfection machine is an advanced sterilization and disinfection equipment, which is harmless to the human body. It is mainly used for synchronous dynamic sterilization of food factories under the condition of some people working. In recent years, this equipment has been gradually used in the warehouse, processing, cooling, packaging and other aspects of some large food enterprises, and has been widely used in the processing of halogen vegetables, food and beverage consumption places.
Food stuffing is rich in nutrients and has a wide range of applications. It can be used in the processing of moon cakes, breads, cakes, biscuits, buns, steamed buns, dumplings, dumplings, ice cream, ice cream and other foods. The use of advanced technology such as food dynamic disinfection technology to produce food stuffing has many practical significance: it can provide nutritious and delicious food raw materials to the majority of food processing enterprises, and can also promote the development of new food products, and also improve the attachment of agricultural products. Value, promote the development of agricultural products deep processing industry and food industry.
(For more information on food sterilization, please click on the professional website http://)
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