A pasteurization, pasteurization, and freeze sterilization manufacturing method for aloe-containing vegetables, fruits, seafood, mycelium, plants, and other foods.

摘要

PPROBLEM TO BE SOLVED: To provide a liquid product packed in a container by keeping active ingredients contained in all of the food to begin with the aloe, etc., as they are. PSOLUTION: This low temperature sterilization is provided by cleaning all of the food material first to remove soil, The skin of aloevera is removed. Then they are sterilization-treated by ozone, ultraviolet light, chlorine, etc., and cleaned. And then they are broken or crushed, and a liquid mixture of the skin and blue juice of Aloe arborescence is separated into solid and liquid components. The separated blue juice is stored in a tank, etc., and left standing for several hours to aim at the sedimentation of the liquid. The supernatant liquid is recovered and then filtered several times, and finally bacteria are removed by using a membrane filter, etc. After the treatment, the juice is separated and filled into a bottle, a can, a PET bottle, an aluminum bag, etc., by using a filling machine etc., and hermetically sealed in a sterilized chamber, sterilizer or clean bench, etc. Whole processes are performed under a low temperature and the products are stored in a refrigerator. PCOPYRIGHT: (C)2005,JPO&NCIPI