Microwave sterilization technology in meat products
    Currently, in the meat industry, microwave sterilization technology has been more widely used , especially in the United States, Japan , Europe and other developed countries and regions developed rapidly. Can be used for industrial production of meat microwave sterilization processes are continuous microwave sterilization technology , several rapid heating and cooling of microwave sterilization technology, microwave heating and conventional heating sterilization technology combines sterilization and crafts. Sterilization products related to livestock products, egg products , aquatic products , and many other fields, and further optimization of process conditions .
    A microwave sterilization applications in animal products
    Microwave sterilization is not only fast , effective, and can better solve the problem of flexible packaging meat sterilization . Sunguo Yong , who conducted the flexible packaging beef sauce bactericidal test showed bactericidal effect of microwave sterilization close pressure sterilization , sensory evaluation of its highest score , and minimal loss of nutrients . Sun Weiqing and others to mutton ham, for example , studied the effect of microwave sterilization preservation , the results demonstrate that a refrigerated shelf life of ham lamb for 3 months , and with the storage period , gradually became the dominant anaerobic bacteria . Suncheng Feng , who use microwave sterilization techniques were fresh beef sauce , the results showed that microwave heating temperature reaches 50 ~ 60 ℃ can kill most spoilage bacteria , effectively extending the shelf life of beef sauce .
    2 microwave sterilization in poultry and egg products in the application
    Microwave heating applications in Western restaurants and snack bars most successful example is to change some restaurants turkey cooking methods , that is, the turkey barbecue well in advance , and then cooled , cut points, plate refrigeration, eating the dish by adding spices, placed in a microwave oven in less than one minute of time on the turkey can be provided to consumers. Cengfan Kun , who used the method of sub- microwave dehydration Stewed chicken were flexible packaging technology , the results showed that microwave sterilization can not only reduce the number of harmful microorganisms , but also can achieve the purpose of dehydration . Wu Yongnian et al poultry products in low wind geese , ducks for microwave sterilization tests showed that micro- wave and synergist comprehensive preservation process allows goose shelf life of six months or more, significantly extend the shelf life of food , in addition to the outer skin is not crisp roast duck , its color, smell and taste are normal , indicating that this technology can meet the production requirements cited . Wong Chuan , who used to soften the shell and microwave sterilization process of combining methods to extend shelf life , not only a long shelf life , and unique taste, its nutritional value is also high compared to traditional halogen eggs ¨.
    3 microwave sterilization applications in aquatic
    Microwave heating technique originally used in food processing in 1946 , and was confined to food cooking frozen thawed 1960s are widely used for food freezing and drying . Yang Yuqing et al steamed sea bass , flat fish , etc. microwave sterilization technology research, its findings adopted by businesses , from the test results and production practice, have achieved very satisfactory results, to meet the industrial production of such products requirements.