In the past, the countryside had been reluctant to eat a piece of meat for a long time. When there was pork in the Chinese New Year, it was also preserved by pickling. In fact, there are many methods for storing and preserving pork. Traditionally, there are methods such as drying, salting, and fumigation. With the development of modern technology, there are mainly methods such as cryogenic refrigeration, tank storage, irradiation treatment, and chemical preservation. So today, Xiaobian will introduce several commonly used methods of pork storage and preservation. First, the drying method The drying method is also called dehydration method, which mainly reduces the moisture in the meat, hinders the growth and development of microorganisms, and achieves the purpose of storage. The growth and reproduction of various microorganisms requires an optimum water content. Generally, at least 40% to 50% of water is required. Without proper moisture content, microorganisms cannot grow and multiply. The moisture content of pork is generally above 70%, and appropriate methods should be adopted to reduce the water content to less than 20% or reduce the water activity before the storage period can be prolonged. 1. Natural air drying method: According to the requirements, the meat is cut into pieces and hung in a ventilated place for natural drying to reduce the water content. For example, dried meat, sausages, wind chickens and other products have to be air-dried. 2, dehydration drying method: When processing meat, meat and other products, often use baking method to remove moisture in the meat, so that the water content is reduced to less than 20%, can be stored for a long time. 3, adding solute method: that is to add salt, sugar and other solutes in the meat, such as processing ham, cured meat and other products, the salt should be salted with salt, sugar, etc., the result can reduce the water activity in the meat, Thereby inhibiting the growth of microorganisms. Second, salting method The storage effect of the salting method is mainly to increase the osmotic pressure of the meat by the salt, to remove part of the water, and to reduce the oxygen content in the meat, thereby causing environmental conditions which are not conducive to the growth and reproduction of the bacteria. However, some bacteria have strong salt tolerance, and salting alone can not achieve long-term preservation. Therefore, the salt in the production is mostly carried out at a low temperature, and the salting method is often used in combination with the drying method to produce meat products of various flavors. Third, low temperature storage method The cryopreservation method, that is, the refrigerating of meat, is carried out in a cold storage or refrigerator, and is the most practical method for storage of meat and meat products. Under low temperature conditions, especially when the temperature drops below minus 10 ° C, the moisture in the meat forms ice, causing the bacteria to grow and develop. However, when the meat is thawed and restored, the bacteria begin to grow and multiply due to the increase in temperature and oozing out of the gravy. Therefore, when using low temperature storage of 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. The meat can be divided into two types: chilled meat and frozen meat. 1, cooling meat: mainly used for short-term storage of meat, usually the meat center temperature is reduced to 0 ° C ~ 1 ° C or so. The specific requirement is that before the meat is placed in the cold storage, the temperature of the storage is lowered to about 4 °C, and after the meat is stored, it is kept between -1 °C and 0 °C. The pork is cooled for 24 hours and can be stored for 5 to 7 days. The cooled meat forms a dry film on the surface, which prevents the growth of bacteria and slows the evaporation of water and prolongs the storage time. 2, frozen meat: the meat is quickly and deeply frozen, so that most of the water in the meat freezes into ice, this meat is called frozen meat. Frozen meat is more resistant to storage than chilled meat. The freezing of meat is generally carried out at a temperature below -23 ° C and stored at around -18 ° C. In order to improve the quality of frozen meat and restore its original taste and nutritional value after thawing, most of the cold storages currently use the quick freezing method, that is, the meat is placed in the quick freezing room at -40 ° C, so that the meat temperature is quickly lowered to -18 ° C. Below, then move into the freezer. The cooling and freezing of the meat is carried out under hanging conditions, which occupy a large storage area. For longer storage, the frozen meat can be transferred to a freezer for storage. The temperature of the refrigerator is required to be lower than -18 ° C, and the center temperature of the meat is kept below -15 ° C. When refrigerated, the lower the temperature, the longer the storage time. Pork can be stored for 4 months at -18 °C; for more than 10 months at -30 °C. The cold storage of stored meat should meet the hygiene requirements, and each batch of products should be cleaned and disinfected before being put into storage. When storing, different meat products should be stored in isolation to prevent mutual odor and affect quality. Fourth, the irradiation preservation method Irradiation of food with radiation can kill bacteria on the surface and inside for long-term preservation. Since radiant preservation is sterilized without increasing the temperature, it is beneficial to maintain the freshness of the meat, and it is free of freezing and thawing process, and is the most advanced food preservation method. The radiation sources currently used in China are mainly gamma rays emitted by the isotopes 60Co and 137铯. Preservation by irradiation is carried out under special equipment and conditions. The above is the introduction of pork storage and preservation methods, but Xiao Bian still suggests how much meat we can eat in our daily life, to avoid waste. For the wonderful pictures and hot comments about pork, you may be interested in the following recommended content, welcome to read.
Our Pistol Boxes are made of high quality steel, it fell good to touch for grind arenaceous, buffer hydraulic rod to reduce the shock of opening, and lower voice. The interior has pad with soft foam to prevent scratches. The fingerprint lock can store up to 20 fingerprints for access by multiple users.Quality and customers always be in the first place constantly bring high quality new products to customers Only serve customers.
Portable pistol boxes are very suitable for hiding under car seats or traveling, locking cash, medicines, passports, jewelry and pistols well.
The 3-digit combination lock that can be set on the panel of the pistol box avoids the trouble of keeping the key. The pistol box is convenient for quick operation in case of emergency.
The pistol box has a durable structure: the pistol lock box has a heavy steel shell, and the solid metal box will provide lasting strength and use for several years. It is also equipped with a heavy steel cable for fixing the device.
The travel Gun Safe box includes four layers of foam protection to ensure safety and protect your valuables from scratch or damage during transportation. If necessary, these liners can also be removed to increase storage capacity.
Pistol Box,Gun Pistol Safe,Biometric Pistol Safe,Fingerprint Handgun Safe Hebei Hupai Aodi Cabinet Industry Co.,Ltd. , https://www.aodicabinet.com
