Supply of vacuum rapid pre-cooling and preservation equipment for duck neck cooked meat

材质：

不锈钢

The safety of cooked meat products in the meat processing industry has received great attention. The use of vacuum cooling technology can effectively promote the rapid cooling of cooked meat products processed at high temperatures in a short period of time and quickly pass through the temperature zone where bacteria are prone to breed, thereby extending the storage period and ensuring the nutrition, hygiene and freshness of the food.
The vacuum rapid cooling machine is a high-tech product developed using vacuum pre-cooling technology in response to the above-mentioned market demands at home and abroad. It adopts mechanical, electrical and gas joint control and has a programmable controller (
) human-machine interface. There are two categories of dialogue: fruits and vegetables and cooked foods. The former is mainly used for fresh vegetables, fruits, fresh meat and aquatic products. The latter is mainly used for high-temperature steaming, boiling, stir-frying, frying and baking of cooked foods such as cooked meat. Products, soy products, fast food, rice, steamed buns, steamed buns, dumplings, etc.
Vacuum rapid cooling uses the principle that the moisture in fruits, vegetables or food vaporizes and takes away heat under low pressure to quickly cool down. It has many characteristics that other cooling methods do not have:
Fast cooling speed only needs
10 minutes strong air pre-cooling required
1 hour cold storage needs
More than 1 hour
Uniform cooling quality high. In the vacuum, the evaporation of water from the surface to the center of the food causes the cooling temperature to be uniform without cooling outside or heating inside
Even if the temperature of each part of the material placed in the vacuum box before cooling is different, the temperature of each part will be uniform after vacuum cooling
Cooling Clean and hygienic in a vacuum environment to avoid air pollution
After cooling, the freshness, color and taste of the fruits and vegetables will be good and the storage time will be long
Vacuum cooling is beneficial to the elimination of harmful gases such as ethylene and can also kill some pests, thus Extend the shelf life of fruits and vegetables.
High-temperature cooked food is in the
℃ temperature zone where bacteria breed. Avoid using preservatives to extend shelf life.
Therefore
The smaller the number of bacterial contamination before cooked food packaging, the better the antibacterial effect of modified atmosphere preservation packaging
and the longer the shelf life. Generally through vacuum rapid cooling
Use
%-% %-%
Modified atmosphere fresh-keeping packaging
The shelf life of supermarket refrigerated display cabinets can be up to
days.