A preservation method that effectively reduces the migration of plasticizers in pvc cling film to chilled fresh meat
A preservation method and technology for chilling fresh meat, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problems of increasing the molecular weight of plasticizers, cumbersome methods, and increasing the obstacles of plasticizers, so as to maintain edible quality and reduce The effect of migration amount and simple operation
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[0034] 1. Cut the chilled pork to be stored into appropriate sizes, and place the chilled pork and purified water in a low-temperature environment for pre-cooling.
[0035] 2. Immerse the cooled fresh meat in pure water for 10 seconds, take it out, and quickly place it in a freezer at -18°C for 4 minutes, so that an ice layer of 1 to 3 mm is formed on the surface of the meat.
[0036] 3. The chilled meat with ice layer in step 2 is packed in trays with PVC plastic wrap, and the packed chilled meat is placed in an environment of 0°C for fresh-keeping storage.
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