How to lock in the freshness of meat?

Meat locks in freshness. 1. The core temperature of pork products must reach -18 before warehousing. The temperature of the cold storage should be kept stable at -18, the temperature difference between the upper and lower ranges should not exceed 1, the air temperature in the refrigerated room should be -18 -20, and the relative humidity of the air should be kept at 95 98.

The shelf life of pork is generally 10-12 months.

2. The core temperature of beef products reaches -18 before warehousing. The temperature of the cold storage should be kept stable at -18, the temperature difference between the upper and lower is not more than 1, the air temperature in the refrigeration room should be -18 -20, the relative humidity of the air should be kept at 95 98, and the shelf life of beef is generally 9 11 months.

3. The core temperature of mutton products must be below -18 before warehousing. The temperature of the cold storage should be kept stable at -18, and the temperature difference should not exceed 1. The air temperature in the refrigerator room should be -18 -20, the relative humidity of the air should be kept at 95 98, and the shelf life of mutton is generally 9 11 months.

4. The core temperature of poultry (whole frozen poultry, small package segmented poultry, offal poultry by-products) must be below -18 before warehousing. The temperature of the cold storage should be kept at -18, and the temperature difference should not exceed 1. The air temperature in the refrigerator room should be -18 -20, the relative humidity of the air is kept at 95 98, and the shelf life of poultry is generally 8 10 months.

5. The core temperature of the ice egg product must be below -18 before warehousing. The temperature of the cold storage should be kept stable at -18, the temperature difference between the upper and lower levels should not exceed 1, the air temperature in the refrigerated room should be -18 -20, and the relative humidity of the air should be kept at 95 98. The shelf life of frozen eggs is generally 15 months.

6. After the fresh egg commodity enters the warehouse, the temperature is generally controlled between -1, the relative humidity is kept within 85 88, and the shelf life of fresh eggs is generally divided into: 9 months for the first class of eggs, 6 months for the second class of eggs, and 3 4 months for the third class of eggs. (If the production exceeds the sales and the supply exceeds the demand, you can consider temporarily entering the warehouse for short-term storage, but it should be with.)

The first, second and third types of egg silos are stored separately).

For fresh meat, you can first cut the whole meat into appropriate portions and put it in a plastic bag. Not only is it convenient to cook, but you can also take it out as much as you need. In addition, it can also speed up the freezing speed of meat to ensure that the meat is of good quality.

Step 1: Defrost.

The best way to thaw frozen meat is not to soak it in clean water (hot water is not a good idea), but to put it in the refrigerator to thaw it naturally.

Step 2: Freshness.

When the frozen hidden meat is sold and the meat is slippery, it will lose part of the moisture, and when the marinated meat is cut, add some sugar and cooking wine to retain the moisture in the meat.

Step 3: Lock in water.

Add a teaspoon of salt, 1/2 tablespoon of starch and an egg white and shake so that the starch and egg white are evenly wrapped around the outside of the meat and the frozen meat looks like fresh meat.

Step 4: Stir-fry.

Before frying, add some oil to the shredded meat to prevent sticking, which can avoid becoming a lump after entering the pot, and stir-fry in a hot oil pan to make the meat more delicious.