2018 wholesale price Frozen Food Companies - Frozen Boiled Pork Sticks – Huikang
2018 wholesale price Frozen Food Companies - Frozen Boiled Pork Sticks – Huikang Detail:
Product introduction | Raw materials come from slaughterhouses and export registration enterprises in China. Imported raw materials are mainly from France, Spain, the Netherlands, etc. |
specification | More specifications, accept custom |
features | The ratio of fat to thin is 3:7, fat but not greasy. |
Apply channel | Suitable for food processing, restaurant chain and other industries. |
Storage conditions | Cryopreservation below -18℃ |
Frozen meat refers to meat that has been slaughtered, pre-cooled to remove the acid, frozen, and then stored below -18°C, and the deep meat temperature is below -6°C. High-quality frozen meat is generally frozen at -28°C to -40°C, and the meat quality and flavor are not much different from those of fresh or chilled meat.
If frozen at a lower temperature, the quality and flavor of the meat will vary greatly, which is why most people think that frozen meat is not tasty. However, the two types of frozen meat have a longer shelf life, so they are widely used.
Microbial influence
1. Various biochemical reactions slow down during the metabolism of microbial substances at low temperatures, so the growth and reproduction of microorganisms gradually slows down.
2. When the temperature drops below the freezing point, the water in the microorganisms and the surrounding medium is frozen, which increases the viscosity of the cytoplasm, increases the electrolyte concentration, changes the pH value and colloidal state of the cells, and denatures the cells. Injury, these internal and external environmental changes are the direct cause of the obstruction or death of microbial metabolism.
The influence of enzymes
Low temperature does not completely inhibit the enzyme, and the enzyme can still maintain part of its activity, so the catalysis actually does not stop, but it proceeds very slowly. For example, trypsin still has a weak reaction at -30°C, and lipolytic enzymes can still cause fat hydrolysis at -20°C. Generally, the enzyme activity can be reduced to a small amount at -18°C. Therefore, low-temperature storage can extend the preservation time of meat.
Product detail pictures:
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Our eternal pursuits are the attitude of "regard the market, regard the custom, regard the science" as well as the theory of "quality the basic, believe in the 1st and management the advanced" for 2018 wholesale price Frozen Food Companies - Frozen Boiled Pork Sticks – Huikang, The product will supply to all over the world, such as: Angola, Mauritius, Libya, Since always, we adhering to the "open and fair, share to get, the pursuit of excellence, and creation of value"values, adhere to the"integrity and efficient, trade-oriented, best way , best valve" business philosophy. Together with our all over the world have branches and partners to develop new business areas, maximum common values. We sincerely welcome and together we share in global resources, opening up new career together with the chapter.
By Stephanie from Jordan - 2017.05.02 18:28
The factory technical staff gave us a lot of good advice in the cooperation process, this is very good, we are very grateful.
By Odelette from Costa Rica - 2018.11.06 10:04