Anhui Jinxue Refrigeration Equipment Technology Co., Ltd.
Professional refrigeration year, cold storage board
manufacturers will escort you
Phone:
:Mobile: Yangge
Pork is the most important product of our country The main source of meat for the people, it is rich in nutrients. However, if stored at room temperature for too long, it will be contaminated by microorganisms and cause various changes. In order to prevent the contamination and contamination of meat, it is first necessary to inhibit the growth of microorganisms or kill them. At the same time, in order to better store the meat, it is also necessary to process the meat in various ways and appropriately change its properties. Therefore, storage and processing actually have the same principles and functions.
There are many storage methods for meat and meat products. Traditional methods mainly include drying, salting, and smoking. Modern storage methods mainly include low-temperature refrigeration, canning, irradiation, chemical preservation, etc. Here are some commonly used methods.
Drying method. Also known as the dehydration method, it mainly reduces the moisture in the meat, hinders the growth and development of microorganisms, and achieves storage purposes. The growth and reproduction of various microorganisms require optimal water content. Generally speaking, at least - 100% of water is required. Without the proper moisture content, microorganisms cannot grow and reproduce. The moisture content of pork is generally above. Appropriate methods should be taken to reduce the moisture content to below or reduce water activity to extend the storage period.
①Natural air-drying method: Cut the meat into pieces as required, hang it in a ventilated place, and dry it naturally to reduce the moisture content. For example, products such as air-dried meat, sausages, and air-dried chicken must go through the process of air-drying.
② Dehydration and drying method: When processing meat jerky, meat floss and other products, baking method is often used to remove moisture from the meat, so that the moisture content is reduced to below 0.0, which can be stored for a long time.
③Added solute method: that is, adding solutes such as salt and sugar to meat. For example, when processing ham, bacon and other products, the meat needs to be marinated with salt, sugar, etc., which can reduce the solute content in the meat. water activity, thereby inhibiting the growth of microorganisms.
Salting method. The storage effect of the salting method is mainly to use salt to increase the osmotic pressure of the meat, remove part of the water, and reduce the oxygen content in the meat, creating environmental conditions that are not conducive to the growth and reproduction of bacteria. However, some bacteria are highly salt-tolerant, and salt alone cannot achieve long-term preservation. Therefore, salt curing in production is mostly carried out at low temperatures, and the salt curing method and drying method are often used in combination to produce various flavored meat products.
Low temperature storage method. That is, the refrigeration of meat, carried out in a cold storage or refrigerator, is the most practical method of storing meat and meat products. Under low temperature conditions, especially when the temperature drops below -℃, the moisture in the meat freezes, creating an environment where bacteria cannot grow and develop. But when the meat is thawed and reconstituted, the bacteria begin to grow and multiply again due to the temperature increase and the leakage of meat juices. Therefore, when using low temperature to store meat, it must be kept at a certain low temperature until it is eaten or processed, otherwise the quality of the meat cannot be guaranteed. Meat refrigeration can be divided into two types: chilled meat and frozen meat.
① Cooling meat: It is mainly used for meat stored for a short period of time. It usually reduces the center temperature of the meat to about -1-℃. The specific requirements are that before the meat is put into the cold storage, the storage temperature should be lowered to about -℃, and after the meat is put into the storage, it should be kept between -~℃. The cooling time of pork is hours, and it can be stored for - days. After cooling, a dry film forms on the surface of the meat, which prevents bacterial growth, slows down water evaporation, and prolongs storage time.
② Frozen meat: The meat is quickly and deeply frozen to freeze most of the water in the meat into ice. This kind of meat is called frozen meat. Frozen meat is more shelf-stable than chilled meat. Meat is generally frozen at a temperature below ℃ and stored at around -℃. In order to improve the quality of frozen meat and restore its original taste and nutritional value after thawing, most cold storages currently use the quick-freezing method, that is, the meat is placed in a -°C quick-freezing room to quickly reduce the meat temperature to below -°C. Then move to cold storage.
Anhui Jinxue Refrigeration Equipment Technology Co., Ltd.
Professional refrigeration year, cold storage board manufacturers will escort you
Telephone:
:Mobile: Yangge