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What consumers should know about Quick Frozen Conditioned Meat Products

With the rapid development of economic life, the work pace of young people has accelerated, and the cooking time at home has gradually decreased. They tend to attach importance to the convenience, safety and nutrition of meat products. The emergence of such consumer demand has made the market of meat products quickly occupied. Quick frozen conditioned meat products are convenient to eat, balanced in nutrition, exquisite in packaging, and can also shorten the cooking time, so they are also favored by many consumers.

Conditioned meat products refer to non ready to eat meat products made from livestock and poultry meat as the main raw material, added with seasoning and other auxiliary materials after being ground or cut, and processed by rolling, stirring, flavoring or pre heating. Conditioned meat products need to be stored, transported and sold under refrigeration or freezing conditions, and need to be processed again before eating. Common conditioning meat products include bone and meat, chicken fillet, reconstituted steak, salted crispy chicken, orleans chicken wings, etc.

Due to the variety of conditioning meat products, pay attention to the following points when buying and eating:

1、 The purchase should be strictly selected. The cold chain should pay attention to the conditioning meat products, which can be divided into refrigerated conditioning meat products (stored at 0-4 ℃) and frozen conditioning meat products (stored below - 18 ℃) according to different storage conditions. Cold chain is an important condition to ensure the quality of its products. When purchasing, consumers should try to choose large supermarkets and farmers' markets with relatively sound cold chain systems, and avoid buying cold conditioned meat products with excessive juice seepage, as well as cold frozen conditioned meat products that are thawed and softened and contain more ice in the packaging bags.

2、 Eat as soon as possible and store properly. During the processing of conditioned meat products, microorganisms will still survive or grow slowly under refrigeration or freezing conditions without sterilization, and the nutrition and eating quality of the products will gradually decline. Consumers should process and eat them as soon as possible within the shelf life. Frozen conditioned meat products, especially those coated with flour, will significantly reduce the crispness of the products after thawing and refreezing. Therefore, repeated freezing and thawing should be avoided if the taste of the product is not guaranteed and secondary pollution is reduced. Conditioned meat products should be stored in strict accordance with the storage conditions indicated in the product label, to avoid oil bags or products with peculiar smell. Whether it is refrigerated conditioned meat products or frozen conditioned meat products, if they are not eaten immediately, they are recommended to be stored in the refrigerator freezer.

3、 Heat well and eat evenly. Conditioned meat products are easy to bring microorganisms into the curing, rolling and other processing links, and the growth of putrefactive bacteria, pathogenic bacteria and other microorganisms cannot be completely inhibited under refrigeration or frozen storage conditions. Therefore, cooked meat products should be fully cooked to eliminate the adverse effects of microbial pollution. The seasoned meat products after frying or baking should be eaten in an appropriate amount, and should be matched with fruits and vegetables, cereals, etc. to ensure balanced nutrition and health.