Mild Conditioning and Preservation Technology

For food preservation, vacuum packaging, autoclaving, and adding preservatives are commonly used. Foods packaged with such preservation techniques generally have a shelf life of no more than six months and cannot meet the requirements of export. Refrigerated and frozen foods have the disadvantages of short shelf life and high circulation costs. Mild conditioning and preservation technology is the pretreatment of food materials, into transparent soft packaging bags, gas replacement and sealing, and then gently sterilized. Foods that have been treated with mild conditioning and preservation techniques can preserve the original food quality and nutrient content without adding preservatives. The original color, flavor and texture of foods do not change, and they can be stored and distributed at room temperature up to 6 In 12 months, the shelf life has been extended, reducing the cost of circulation. Due to different sizes of foods and different costs, the cost of common food products is calculated and packaged. After a mild conditioning and fresh-keeping technique, the package and cost of each soy product is 0.16 yuan (including packaging materials, fresh-keeping processing fees, etc.), and equipment investment. About 7 million. Mild conditioning and preservation technology can be applied to sweet foods, soy products, staple foods, meat vegetarian foods, soups and other foods, and convenience foods or semi-finished products.

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