Ultra-high pressure foods are mostly ultra-high pressure seafood at present, and there are ultra-high pressure sea cucumber, ultra-high pressure oyster, ultra-high pressure abalone, ultra-high pressure crab, jam and rice on the market now.

Abalone is one of the precious aquatic products. Traditional steaming and stewing will lose nutrition and taste. Ultra-high pressure can denature protein, change the structure of abalone meat, and make its meat from hard to smooth and flexible, original and delicious, which is a new cooking method. trait

The uniqueness of ultra-high pressure technology in food processing is that it does not increase the temperature of food, but only acts on non-* * valence bonds, and the * * * valence bonds are basically not destroyed, so it has little impact on the original color, aroma, taste and nutritional components of food. In the process of food processing, the quality of fresh food or fermented food is greatly affected by the existence of its own enzymes, such as catalase, polyphenol oxidase, pectin and so on. Ultra-high pressure treatment can prevent microbial contamination of food, prolong the storage time of food and prolong the time when food tastes delicious. ?

Application of ultra-high pressure food sterilization technology?

Since 199 1 April, Japan put the high-pressure product jam on the market for the first time, and its unique flavor immediately attracted the attention of governments, scientific research institutions and business circles in developed countries. Ultra-high pressure food processing technology is called "a revolution in food industry" and "top ten technologies in the world today", which can be applied to all solid or liquid foods containing liquid ingredients, such as fruits, vegetables, dairy products, eggs, fish, meat, poultry, juice, soy sauce, vinegar, wine and so on. Ultra-high pressure processing technology involves food technology, microbiology, physics, sensors, automation technology and other disciplines. Due to the high equipment cost and huge investment, the ultra-high pressure processing technology of food in China is still in the research stage, and there is no mature ultra-high pressure sterilization technology put into food industry production. Ultra-high pressure food meets the simple, safe, natural and nutritious consumption demand of new food in 2 1 century, and it is believed that it has huge potential market and broad development prospects.