The right sterilization technique must be used to sterilize the microorganisms in the soft canned foods in order to ensure the safe preservation and good quality of the canned foods.

必须采用正确的杀菌方式，杀灭软罐头中的微生物，保证产品的贮藏安全和产品质量。

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In this paper, the technique was introduced, the methods of sterilization and preservation were illustrated.

本文介绍了保鲜植物酸奶的生产工艺，对杀菌、保鲜作出具体说明。

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To reduce the incidence of flash sterilization, we recommend an increase in physician awareness about the inadequacy of the technique;

为了减少快速灭菌，我们建议增强对临床医师的宣传和培训，使其充分认识到这一方法的不足；

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