Sealed cans, steamed steamed pot sterilized sterilized by high pressure (retort) to Commercial levels of disinfection sterilization, which means using high heat to destroy microorganisms, including transport of bacteria (bacterial spore). So the food can be consumed without harmful and can be preserved for a long time without spoilage in the normal state. Using a sterile operating temperature of approximately 118-122 degrees Celsius for a period of 60-70 minutes to get up as Fo. The size of the fish hold and the size of the buckets.
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