巴氏杀菌症也被称为低温灭菌，是由法国微生物学专家杀菌发明的低温灭菌方法，该方法使用较低的温度来杀死细菌并保持文章中的营养素不变。灭菌通常广泛用于定义需要杀死各种病原体的热处理方法。

　Pasteurization is to heat the mixed raw materials to 68～70℃, and keep this temperature for 30min, then rapidly cool to 4-5℃. Because the lethal point of general bacteria is below 68°C and time 30min, the mixed raw materials can be treated with this method to kill the pathogenic bacteria and most of the non-pathogenic bacteria; the mixed raw materials are heated suddenly Cooling, rapid heat and cold changes can also promote the death of bacteria. Its advantage is to process food at a lower temperature and within a short period of time, to maximize the color, aroma, taste and nutrients of the food from damage caused by high temperature and long-term processing.

巴氏杀菌技术具有高效率，节能和均匀的加热。微波是渗透性的，可以渗透到牛肉生涩，保存的保存等内部加热中，因此在内部和外部都被加热，并且只有加热的材料吸收微波能量，因此电加热效率高，加热均匀。，热量损失很小。低温灭菌效果良好，微波热效应和非热效应的双灭菌效果低于常规方法。它具有低温和瞬时效果。它可以保持原始的颜色，香气和食物的味道而不破坏营养素。与此同时，它具有膨化效果和良好的产品味道。