Key points of production process (factory operation)

1. Filling: Do not fill too full, reserve expansion space; Minimize residual gas in the bag as much as possible (more residual gas=highly prone to swelling and bursting)
2. Sealing: The sealing is clean and free of meat residue soup, and edge contamination can cause sterilization and leakage of the bag
3. Packing: Leave gaps between bags, do not stack or squeeze, ensure hot water spray penetrates
4. Verification: * * It is necessary to conduct a thermal penetration test and embed a thermocouple to measure the cold point (center) F ₀ * * of the product, and cannot directly copy other people's time; Different weights, meat mince/chunks, and soup ratios result in completely different processes

5. Later stage: After sterilization, first pick up the bag that has leaked, and then conduct a thermal insulation culture test (keep at 37 ℃ for 7 days, check the swollen bag) to verify commercial sterility

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