Poultry meat, including chicken, duck, goose, etc., currently, the proportion of chicken in the Chinese market is relatively high. The so-called poultry meat product is the final product obtained by processing the poultry meat raw material by physical or chemical methods, with appropriate auxiliary materials and additives.

1. Low temperature refrigeration and preservation

Store meat at a temperature slightly above its freezing point, usually 2-4°C, where most pathogenic bacteria stop multiplying. Low-temperature fresh-keeping has the following disadvantages: 1) The freezing and thawing process will cause the quality of meat to deteriorate due to the formation of ice crystals and the salting-out effect; 2) If the packaging is not good, the surface moisture will sublime and cause the phenomenon of "freezing and burning"; 3. High transportation costs during frozen storage room .

2. Modified atmosphere preservation technology

Modified atmosphere preservation technology, also known as ventilation packaging, is to put food in the sealing standard, extract the air, and replace the gas environment in the packaging with the selected gas to inhibit the growth of microorganisms. There are three types of gases commonly used in modified atmosphere packaging: carbon dioxide, oxygen and nitrogen.

3. Preservation liquid preservation

It is prepared with sorbic acid 27%, gluconolactone 20%, sodium acetate 15%, Mingji 5%, glycerin 5%, and other 28%, or use salt, fruit acid, sugar, corn flour as raw materials, add water to prepare meat Kind of fresh-keeping liquid. Cut the cleaned pig, beef and mutton into small pieces under 10 kg, soak in the preservative for 10-15 minutes, remove and hang in a cool and ventilated place, so that the meat can be kept fresh for three days and nights at 35°C. , can be cooked after washing with water.

4. Acetylated monoglyceride mixed with Jing to keep fresh

Use acetylated monoglyceride vinegar and decoction fatty acid to make a coating agent to preserve freshness. If 1% sorbic acid and other preservatives and 0.2% inhibitor are added to acetylated monoglyceride, the preservation effect will be reduced. better. The coating method is as follows.

(1) Immersion method Heat the coating agent to 60~130°C to dissolve it evenly, or put it in a liquid that can dissolve the coating agent, dissolve it into a coating agent, and put the meat into soaking. 2~60 minutes, remove and air dry.

(2) The spray coating agent is placed in a solvent that can be decomposed (such as lower fast alcohol), and the burning liquid is sprayed on the food by an appropriate method.

(3) The sugar-coated solid food is placed in the sugar-coated pan, and while rotating, slowly add water to the coating agent solution to wrap it up. When adding water, the solution is heated to 20~30°C.