Cooked food sterilization equipment/braised vegetable microwave sterilization machine/bulk braised vegetable microwave sterilization equipment

The main material used in microwave braised vegetable sterilization equipment is braised vegetables. Braised dishes are generally divided into three categories: red braised, yellow braised, and white braised. Braised dishes are simply processed in the early stage and blanched in waterThe product is boiled in brine.

Cooked food sterilization equipmentUnder the combined action of microwave thermal and non thermal effects, protein molecules denature and lose their biological activity. Microorganisms such as bacteria and yeast will be killed in a short period of time. Microwave treated salted duck can retain more nutrients and flavors such as color, aroma, taste, and shape without loss.

Microwave sterilization utilizes the dual effects of thermal and biological effects of microwaves, effectively killing insect eggs and mold in materials. After microwave heating and sterilization, the braised dishes not only maintain their original flavor and color, but also effectively kill various bacteria, meeting the requirements of food safety and extending their shelf life. Related products include: microwave chicken claw sterilization equipment, microwave cooked food sterilization equipment.