With the improvement of people's living standards, there is an urgent need for food with low energy consumption, low cost and high nutrition. Now, in the field of food processing, technology is still the traditional means of thermal processing.
In the new consumption era, the new generation of consumers' consumption concept of food is not limited to safety and hygiene, but to the color, aroma and taste of food The nutritional composition and other aspects put forward high requirements.
Compared with other meat products, aquatic products, freshwater fish, have lower peak tissue content It contains high nutrition. It has strong endogenous enzyme activity. So. After the product dies, the quality changes. It leads to a series of physiological and biochemical changes in fish, leading to the success or failure of aquatic products.
When ultra-high pressure food preservation equipment is used for food processing, the high pressure brought by high pressure treatment can release the pressure transmission. Too fast speed usually does not affect the oral products of food.
Ultrahigh pressure static sterilization refers to putting food into the ultra-high pressure processing room with water or other liquids as the pressurized medium. After the pressure rise, it will remain static at the set high pressure point for a certain time to denature and inactivate the protein and other polymer substances that maintain the life activities of microorganisms, so as to achieve the purpose of food sterilization.