Generally, the shelf life of frozen meat is 12 months, and it must be kept at - 18 ℃ and cannot be frozen twice. If unfreezing and refreezing, it will not only affect the taste of meat, lead to the loss of nutrition, but also lead to the rampant growth of bacteria and the risk of food deterioration. In fact, meat can be preserved for decades at extremely low temperatures. Here's how to store meat properly!
(1) If you plan to buy meat and eat it in a few days, you can put it in the cooler freezer in the refrigerator; when you are going to store it for a long time, you should put it in the freezer.
(2) For fresh meat, the whole meat can be pre divided into appropriate small pieces, and then put into a food box with a cover or a double-layer plastic bag. In this way, when it is convenient to eat, you can take several packages according to your needs without affecting others, and it can also improve the freezing speed of meat and ensure the quality of meat.
(3) In order to maintain the original freshness and taste of meat and prolong the storage period, quick freezing must be used. In the process of rapid freezing, the ice crystals formed in meat products are very small, and the crystals of intracellular, extracellular and intercellular fluids will not flow out. Some refrigerator users, due to the wrong freezing method, make meat food become big ice crystal, destroy the cell membrane of food, lead to cell rupture, tissue nutrients, freshness after thawing with the loss of water, make food become soft and delicious greatly reduced. For the correct freezing method, first adjust the knob of the temperature controller to the coldest gear, so that the compressor can be frozen continuously and rapidly. After about 30 minutes, adjust the knob of the temperature controller to the normal temperature gear, so as to ensure the original taste of the food.
(4)后速冻肉类食物,最好是煮前一天从冰箱,放置在冰箱的房间(6 - 8℃)慢慢解冻,肉细胞和细胞之间的果汁冰晶体逐渐溶解并渗入到细胞,恢复新鲜的肉,烹饪它的味道和新鲜的肉是一样的。有些人急于把冻肉放在锅里或开水里，以便迅速解冻。殊不知这样一来，肉细胞与肉纤维之间冻成的美味肉汁，一下子全部化为液体，流向肉外组织，既失去了许多营养，又使烹调好的肉不嫩滑、老而单调。
(4) After the quick freezing meat food, it is better to thaw it from the refrigerator one day before cooking, and put it in the refrigerator room (6-8 ℃), the ice crystal of fruit juice between the meat cells and the cells gradually dissolves and infiltrates into the cells, so as to recover the fresh meat. The cooking taste is the same as the fresh meat. Some people are eager to put frozen meat in a pot or boiling water so as to thaw it quickly. In this way, the delicious meat juice frozen between the meat cells and the meat fibers will all turn into liquid and flow to the tissues outside the meat, which will not only lose many nutrients, but also make the cooked meat tender, old and monotonous.
The above is the detailed introduction of Jinan dumpling wholesale to the way of preserving frozen meat in dumpling factory. For more information, please click