Meat Processing

In order to prevent fungi from quick propagation and to prevent the meat from getting dark and degreased because of high temperature caused in the process of sausage and ham making, a proper dose of clean and hygienic flake ice can be added to lower the temperature as this may raise the hygiene level of meat.

In order to prevent fungi from quick propagation and to prevent the meat from getting dark and degreased because of high temperature caused in the process of sausage and ham making, a proper dose of clean and hygienic flake ice can be added to lower the temperature as this may raise the hygiene level of meat.

In the deep processing of meat or other foods, the food is processed in the processing equipment chopper or kneader. Because the equipment generates a lot of heat during the high-speed chopping or mixing process, the microbes of the food cannot be accurately controlled, resulting in the processing. The color of the food is dim and the taste is not good. At this time, it is necessary to add flake ice to control the temperature in the processing process to ensure that the processed food can not only ensure the taste and quality, but also improve the yield rate;