(1) Air cooling method Through the various types of ammonia evaporation tubes installed in the cooling chamber, the heat of the body is emitted into the air and then transferred to the evaporation tube, so that the indoor temperature is maintained at about 0 to 4°C. The speed of cooling depends on the thickness and thermal conductivity of the meat. The thicker the carcass is, the cooler the part is cooled. Generally, the center temperature of the thickest part of the leg will prevail. (2) Cold water cooling method Soak or spray meat with cold or cold salt water for cooling. Compared with the air-cooling method, the cold-water cooling method has a fast cooling speed, which can greatly reduce the cooling time and does not produce dryness, but it easily causes the loss of soluble substances in the meat. When brine is used as a cooling medium, salt water should not be directly contacted with meat because salt will infiltrate the food and bring saltiness and bitterness. The final cooling temperature of the cold water cooling method is generally 0 to 4°C, the beef is cooled to 3 to 4°C, and then moved to a 0 to 1°C refrigerated chamber to gradually decrease the meat temperature. The processed carcass is first cooled to 12 to 15°C. °C, then split, and then cooled to 1 ~ 4 °C. (3) Chilling ice cooling method This method is very effective for the cooling of fish. When the ice cube melts, it absorbs a lot of heat. When the ice cubes come in contact with the fish, the ice melts directly to absorb heat from the fish and cool it quickly. Cooling the fish with crushed ice can make the fish cool, moist, and shiny. Disposable Non Woven Wraps,Disposable Nonwoven Wraps,Disposable Sterile Wraps,Disposable Sterile Pp Wraps Henan Xianghe Medical Materials Co., Ltd. , https://www.xiangheweicai.com