Meat Cold Storage Design

Meat cold storage is a storage device used for meat storage, also known as frozen meat storage

Meat cold storage is a storage device used for meat storage, also known as frozen meat storage. The main types of meat include pork, lamb, fish, beef, duck, cooked meat, chicken, dog meat, seafood, etc. The freezing temperature of the meat cold storage is minus 18 ℃ - minus 23 ℃. Some meat cold storage requires a temperature of minus 30 ℃ or even lower, such as tuna cold storage requiring a temperature of minus 60 ℃.

Introduction to Meat Acid Removal:

Cooling and removing sourness from meat refers to the process of removing sourness from meat under cooling conditions. Its advantage is that the activity of enzymes and the growth and reproduction of most microorganisms are inhibited at a cooling temperature of 0-4 ℃ for 24 hours; Cooling meat forms a dry oil film on the surface in a cooling environment, which can reduce water evaporation, prevent microbial invasion and reproduction on the surface of the meat; The delay in time causes changes in the fibrous structure of muscle tissue, making it easier to chew and digest, with higher absorption and utilization rates, and a better taste. During the process of acid elimination, the freshness and nutrition of the meat are enhanced. So the sour meat is easy to cook and rot. It has a delicate texture, juicy and delicious taste; More easily cut, and the cut surface has a special aromatic odor. The reason why the price of sour pork is 20% to 30% higher than that of regular pork. The main reason is that the production of sour meat requires multiple strict processes.

The construction of meat cold storage should meet the following requirements:

1. The construction scale of production and processing cold storage should be determined based on the quantity of meat products that need to be cooled, frozen, and refrigerated after slaughter and processing;
2. The construction scale of distributed cold storage should be designed and built according to local supply demand;
3. A revolving cold storage needs to construct corresponding warehouses and platforms based on the transfer volume and frequency of meat products;