China's cold meat only accounts for about 10%, and small packaged meat sales only account for 10%. The regional transportation and sales of naked meat can easily cause secondary pollution of meat products, and it is impossible to carry out complete traceability management. The hidden dangers of food safety are still large. Therefore, the use of advanced vacuum cooling technology combined with meat packaging technology, the supply of delicious small package cooling meat and conditioning meat products and convenient ready-to-eat products are not only an important means to ensure food safety and hygiene, but also to expand varieties to promote Chinese meat. The inevitable trend of sustainable development of the industry.
Advanced preservation packaging technology helps reduce the loss and waste of meat, saving social and natural resources. Retail small packages can control the weight of consumers according to their eating habits, reducing surplus and waste. By scientifically and rationally using fresh packaging and cold chain distribution, extending the shelf life of meat products will greatly reduce food waste and loss, and contribute to China's energy conservation, emission reduction and environmental protection. From the perspective of food safety and market development, functional and sealed packaging has become an international convention and an inevitable way for China's meat industry to move toward modernization.
The significance of vacuum cooling is that the cooked food can quickly pass through the high-speed breeding belt of bacteria of 20-55 degrees, so that the bacterial grade is low, and most of the nutrition is not invaded and consumed by the bacteria, so the food tastes fresh and the shelf life is greatly prolonged; At the same time, refrigerating at 0 degrees or more can greatly improve the fresh-keeping period. Compared with the low-temperature freezing operation cost and the recovery temperature, it can be said that vacuum cooling plays a key role in the fatal factors of the two food companies. effect. Therefore, we emphasize that China's food should adopt vacuum rapid cooling technology as soon as possible and combine with scientific packaging to improve the quality of fresh food and greatly extend the shelf life of cooked food.