Beef canned food
Beef canned food is a shelf-stable product made primarily from beef, which undergoes pretreatment, canning, air removal and sealing, high-temperature sterilization (121℃), and cooling.
Pork canned food
Pork canned food is a shelf-stable product made from pork as the primary ingredient, which undergoes preliminary processing, canning, air removal and sealing, high-temperature sterilization (121℃), and cooling.
Soft can
The processing principle and technological methods for soft cans are similar to those for rigid cans. However, since the packaging container is flexible, it is referred to as a “soft can.”
Sterilization characteristics of beef canned goods
1. Texture and Flavor:
Beef is typically tougher than pork or chicken because it contains more connective tissue. However, this toughness can be broken down during the sterilization process. During high-temperature sterilization, the Maillard reaction occurs, causing the outer layer to brown and enhancing the flavor.
2. Color change:
When beef is steamed or sterilized at high temperatures, it turns brown due to the Maillard reaction. This browning enhances both the overall texture and appearance when the meat is consumed.
3. Nutrient retention:
High-temperature sterilization may lead to some nutrient loss, but beef remains a good source of protein, iron, and zinc. Sterilization ensures that harmful bacteria are eliminated.
Sterilization characteristics of canned pork
1. Addition of acid:
When storing and commercially pasteurizing raw pork, adding acetic acid and citric acid can inhibit lipid and protein oxidation, promote protein hydrolysis, improve pork quality, and enhance the effectiveness of pasteurization.
2. Disinfection method:
Different sterilization methods—pasteurization, high-temperature sterilization, ultrasonic sterilization, and ultraviolet sterilization—have varying effects on the shelf life and physicochemical parameters of pork. Each method has its own advantages and disadvantages, and the choice should be made based on the specific requirements of the pork product.
3. Microbial Control:
Sterilization is crucial for controlling microbial populations in pork. Proper sterilization can effectively inhibit harmful bacteria such as Staphylococcus aureus, Escherichia coli, Salmonella, and Shigella.
Sterilization characteristics of soft canned foods
1. High-temperature rapid sterilization:
It employs high-temperature sterilization with a relatively short sterilization time. Thanks to the special properties of the soft-can packaging material, which can withstand temperatures above 120℃, the sterilization process becomes more efficient.
2. Fast heat transfer and short cooling time:
Soft cans have a large heat-transfer area, a small cross-sectional size, and rapid heat transfer, resulting in inconspicuous cold spots. Consequently, the cooling time after sterilization is short, and the entire sterilization process is about half as long as that for hard cans.
3. Minimal nutrient loss in the contents:
Due to the short sterilization time, soft canned foods have minimal impact on their contents during the sterilization process—especially the loss of nutritional components is significantly reduced, thereby preserving the original flavor and characteristics of the contents.
Precautions for Sterilizing Meat and Poultry
Raw material canning control:
After pre-processing the raw meat, quickly pack it into cans, maintaining a headspace of 3–8 mm. For soft canned products, thoroughly remove air from the pouch and leave a heat-sealing margin to prevent oil leakage or pouch swelling during sterilization.
Microbial elimination:
The sterilization target includes both vegetative cells and spores. Since spores are highly resistant, they require higher temperatures and longer exposure times. Common pathogens such as Salmonella can be effectively eliminated through appropriate sterilization methods.
Cooling and Processing:
Canned foods that have been sterilized are at a high temperature. If they are not cooled promptly, the food may undergo changes in color and flavor due to thermal effects, and the corrosion of the can’s inner wall will also be accelerated. Therefore, they must be cooled down to between 38 and 43°C.
Maintain quality:
Properly sterilized canned meat can reduce the risk of foodborne illnesses. Sterilization must strike a balance between microbial safety and product quality; over-processing can compromise texture, flavor, and nutritional value. It is crucial to maintain both palatability and texture while achieving commercial sterility.
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