Table of Contents
Cold storage to preserve imported and exported pork
Installing cold storage to preserve pork to meet the demand of long-term frozen pork for export and consumption. The temperature of cold storage to preserve pork is usually -18 degrees Celsius.
Faced with the need to preserve a large volume of pork for export, or to reserve large quantities for processing, businesses and production facilities require the installation of cold storage for meat preservation. Installing frozen storage or installing cold storage to preserve pork requires a deep negative temperature, to ensure the freshness of the meat.
To preserve pork, it is necessary to prepare, freeze, and store frozen meat so as not to damage the quality and quality of pork.
Pigs are slaughtered, then washed. At slaughterhouses, it is necessary to use a hanging system to ensure hygiene and drainage for pork. Pork is divided into pieces with the size depending on the purpose of preservation, sealed to prevent air from entering, forming many layers of ice clinging to the meat; also to prevent the meat from overcooking, dehydrating, and changing color and flavour.
Preliminarily processed pork is transferred to freezing in the freezing tunnel at a deep negative temperature, about -45 degrees Celsius, for a certain period of time to ensure that the center of the product reaches a temperature of about -8 degrees Celsius. In this case, frozen meat is transferred to a frozen storage room, or a cold storage room to preserve meat.
Installation of cold storage for optimal preservation of pork
Installing cold storage to preserve pork to meet the demand of long-term frozen pork for export and consumption. The temperature of cold storage to preserve pork is usually -18 degrees Celsius.
Faced with the need to preserve a large volume of pork for export, or to reserve large quantities for processing, businesses and production facilities require the installation of cold storage for meat preservation. Installing frozen storage or installing cold storage to preserve pork requires a deep negative temperature, to ensure the freshness of the meat.
To preserve pork, it is necessary to prepare, freeze, and store frozen meat so as not to damage the quality and quality of pork.
Pigs are slaughtered, then washed. At slaughterhouses, it is necessary to use a hanging system to ensure hygiene and drainage for pork. Pork is divided into pieces with the size depending on the purpose of preservation, sealed to prevent air from entering, forming many layers of ice clinging to the meat; also to prevent the meat from overcooking, dehydrating, and changing color and flavour.
Preliminarily processed pork is transferred to freezing in the freezing tunnel at a deep negative temperature, about -45 degrees Celsius, for a certain period of time to ensure that the center of the product reaches a temperature of about -8 degrees Celsius. In this case, frozen meat is transferred to a frozen storage room, or a cold storage room to preserve meat.
Come to us you will get:
- Consulting enthusiastic, dedicated 24/24.
- The staff is responsible, professionally trained, from the assembly stages, to the design of cold storage.
- Team of managers and engineers with high professional qualifications.
Consultancy contact: Mr. Nam 0918 364 391.
