First of all, of course, the temperature. If you sterilize beef bags at 123 degrees, water boils at 100 degrees and generates steam, which makes your bags bigger. You know, the volume of steam is 1667 times that of water with the same mass. It is found that if there is still 1 g water, when your temperature exceeds 100 degrees, the water becomes 1.7 liters. Hehe, it's strange not to explode the bag.

Secondly, the cured beef itself will vaporize at high temperature, that is, the spices and ingredients you add will vaporize into gas at a certain temperature, which will make your bag expand. For example, pyrazine, 2,6-dimethyl pyrazine, 2- furyl methyl mercaptan, 2- methyl 3- furyl mercaptan, methyl (2- methyl 3- furyl) disulfide, bis (2- furyl) disulfide, bis (2- methyl 3- furyl) disulfide, 4- methyl thiazole and 2- methyl 2 in ingredients and seasonings.

So you should lower the sterilization temperature of beef to 80 degrees.

The judgment basis of "80 degrees" comes from the fact that when the water temperature reaches about 80 degrees, the smell of beef will be smelled, indicating that there will be material gasification above 80 degrees. Since it is gasification, it must be volume expansion. Second, water does not boil at 80 degrees, that is, there is no steam to make your bag expand. In addition, according to flash pasteurization, when you keep the temperature at 80 degrees for a period of time (15 seconds is enough), you can ensure that there will be no bacterial residue or pollution to produce new microorganisms.

Your long disinfection time is not a problem, but the temperature is too high.

Reference: Rapid pasteurization

Rapid pasteurization is a method of heating food or other edible raw materials to kill bacteria or prevent food from going bad. Rapid pasteurization was named in memory of the great French scientist Pasteur. Pasteur studied the souring of wine in this way, which proved that the souring effect of wine could be delayed after it was heated to about 54.4 degrees Celsius in a short time. Rapid pasteurization is applied to the preparation of wine, beer, milk, cream and various pickled foods.

Pasteur found that short-time heating at 55~60℃ can kill microorganisms that make wine sour and make wine have a long storage time. Later, this technology was developed and applied to the sterilization of milk, beer and other beverages. Flash pasteurization can not achieve complete sterilization effect, but it can kill pathogenic bacteria in beverages. At present, there are two kinds of flash pasteurization commonly used in milk sterilization: the older method is heating at 63℃ for 30 seconds; Flash pasteurization is the most commonly used method to sterilize a large amount of milk. The milk is cooled at 72℃ 15 seconds, and then cooled immediately. Milk factories sometimes use ultra-high temperature sterilization to heat milk or dairy products at 140~ 150℃ 1~3 seconds. This sterilized milk or dairy product can be stored at market temperature for about 2 months without affecting its flavor.