Cold storage or refrigerator, low-temperature storage method: low-temperature storage method that is frozen meat in Dongguan cold storage. The most practical method for storing meat and meat products. Under low temperature conditions, especially when the temperature drops below -10°C, the moisture in the meat forms ice, which causes the bacteria to grow and develop. However, when the meat is thawed and rejuvenated, the bacteria begin to grow again due to the increase in temperature and the oozing of gravy. Therefore, when using low-temperature storage of meat, it is necessary to maintain a certain low temperature, until the time of consumption or processing, otherwise it cannot guarantee the quality of meat. Refrigeration of meat can be divided into cooling meat and frozen meat. When processing ham, cured meat and other products, add solute method: that is, add salt, sugar and other solute in meat. It is necessary to marinate the meat with salt, sugar, etc. As a result, the water activity in the meat can be reduced, thereby inhibiting the growth of microorganisms. Mainly through the salt to improve the osmotic pressure of meat, salted method: the storage effect of salted method. Remove part of the water and reduce the oxygen content in the meat, resulting in environmental conditions conducive to bacterial growth and reproduction. However, some bacteria have strong salt tolerance. Salting alone cannot achieve the purpose of temporary storage. Therefore, salting in production is mostly performed at low temperature, and salting and drying methods are often used in combination to produce various flavors. Meat products. Frozen meat can be moved into the refrigerator for storage. The temperature of the refrigerator, the cooling and freezing of the meat is larger in the occupied space under the hanging condition. For longer storage. Requirements below -18 °C, the center temperature of meat adhere to -15 °C below. The colder the temperature, the longer the storage time. -18 °C, pork can be stored for 4 months; -30 °C, can be stored for more than 10 months. The cold storage of stored meat should meet the hygiene requirements, and each batch of products should be cleaned and disinfected prior to storage. When storing, different meat products must be stored in isolation to prevent cross-taste and affect quality. The center temperature of the meat is usually lowered to about 0°C to 1°C. The specific requirements for the installation of cold storage in Dongguan are: Before meat is placed in the cold storage, the meat is cooled: it is mainly used for meat stored for a short time. First, the temperature of the reservoir is reduced to about minus 4°C, and after the meat is stored in the warehouse, the temperature is between -1°C and 0°C. The pork cooling time is 24 hours and can be stored for 5 to 7 days. The cooled meat forms a dry film on the outside, which prevents the growth of bacteria, slows the evaporation of water, and extends storage time. Most of the water in the meat is frozen into ice. Frozen meat: The meat is quickly and deeply frozen. This kind of meat is called frozen meat. Frozen meat is more resistant to storage than cooling meat. Frozen meat is generally -23 °C below the temperature, and stored at about -18 °C. In order to improve the quality of frozen meat, it will restore its original flavor and nutritional value after thawing. At present, most cold storages adopt the quick freezing method, which means that the meat is quickly frozen at -40°C, so that the meat temperature is quickly reduced to -18°C. Then move into the refrigerator.
The difference between the taste of purple Onion and yellow onion
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Purple onions and yellow onions also have a big difference in taste. Purple onions have a lighter spicy taste and a slightly sweet taste. They can be eaten raw, but the yellow onions are particularly spicy. They cannot be eaten raw and are suitable for frying. Eat after making or making soup. In addition, the purple onion has relatively thick flesh and high juice content, while the yellow onion has very thin flesh quality and low juice content.