High Quality Quick-Frozen Beef Tendon Skewers - Frozen Boiled Pork Sticks – Huikang
High Quality Quick-Frozen Beef Tendon Skewers - 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.
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We often persist with the theory "Quality To start with, Prestige Supreme". We are fully committed to delivering our clientele with competitively priced good quality items, prompt delivery and experienced support for High Quality Quick-Frozen Beef Tendon Skewers - Frozen Boiled Pork Sticks – Huikang, The product will supply to all over the world, such as: Mexico, Guyana, Czech republic, We have got constantly insisted on the evolution of solutions, spent good funds and human resource in technological upgrading, and facilitate production improvement, meeting the wants of prospects from all countries and regions.
By Iris from Colombia - 2017.11.01 17:04
This supplier stick to the principle of "Quality first, Honesty as base", it is absolutely to be trust.
By Betsy from moldova - 2017.09.09 10:18