Vacuum packed beef is more common, why is vacuum packed lamb rare?

There are two reasons for thisFirst, in order to protect the grasslands, the state has adopted a policy of restricting grazing and controlling the number of livestock. Second, the growth cycle of cattle and sheep is long, and the growth cycle determines the quantity and cost, so mutton can be said to be in short supply on the market, and it is a bit redundant to do vacuum packaging, and mutton has its special taste, and vacuum packaging is not a good preservation of the original taste of mutton.

1.In the process of making mutton, add a food preservative allowed by the state, potassium sorbate.

Follow the amount of added or natural lactic acid streptococcin.

It can also extend the shelf life of beef.

It can be extended for about 5 days without packaging at room temperature.

2.Pasteurization.

After vacuum packaging, sterilization in boiling water at 90 degrees -100 degrees for more than 20 minutes, the weight of each bag does not exceed 500 grams, and it can be stored for 60 days without deterioration in the state of cold chain (0-4 degrees).

3.High temperature sterilization After vacuum packaging, the temperature of the high temperature sterilization kettle is set to 121 degrees for 20 minutes, and it is stored at room temperature for at least 6 months after high temperature sterilization.

4.Low temperature freezing: Freezing below -18 degrees Celsius can be stored for more than 12 months in this temperature range.

The texture and taste of the lamb treated in 1 and 2 are almost unchanged from those of freshly made meatballs, while the texture and quality of the lamb treated in treatment 3 and 4 are more different. The size of the sheep is small, a sheep does not produce much meat, and the cattle can produce more meat, and most of the sheep raised in the market are cashmere goats and individual dairy sheep. Supply and demand determine **.

Because lamb is not vacuum-packed, it is rare.

That's because vacuum-packed lamb is not good for preserving its flavor, so it's rare.

This is related to the quality of the meat, the beef has no peculiar smell, and the mutton will have a peculiar smell if it is not handled well, and the mutton is easy to deteriorate and has a short shelf life.

Because beef spoils faster, vacuum packaging is easier to preserve.

It may have something to do with the taste of mutton, and the taste of mutton will be almost bad if it is vacuum-packed.

This must have something to do with the quality of the meat, mutton is not easy to preserve.

I think that the vacuum packaging of mutton is easy to have a fishy smell and is not delicious.

Even if the lamb is not vacuum-packed, it can be stored for a long time.

Because beef is more precious than mutton, it is vacuum-packed.

The method of vacuum packaging is very simple, and the specific operating conditions are as follows:

Tools or materials required: one vacuum packaging machine; a number of vacuum packaging bags (the specific quantity depends on the required packaging quantity); cooked lamb to be packaged; Electronic scales and cutting knives, food hygiene gloves, etc.

Vacuum packing steps:1The cooked lamb is divided and weighed into bags. 2.Vacuum packaging with a vacuum packaging machine. The use of the vacuum packaging machine is very simple, you can refer to the instruction manual of the vacuum packaging machine.

Hello, with vacuum bag, plus vacuum packaging machine OK.