Processed meat products are pretreated and only need to be heated before eating. In addition, they are various, nutritious and delicious, so they are loved by consumers. Conditioned meat products need to be stored, transported and sold under refrigeration or freezing conditions, and they need to be processed twice before eating.
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Buy yeast and pay attention to the cold chain.
According to different storage conditions, prepared meat products can be divided into refrigerated prepared meat products (stored at 0-4℃) and frozen prepared meat products (stored below-18℃). 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 to avoid buying frozen prepared meat products with excessive juice seepage and frozen prepared meat products with more frost in their bags after thawing and softening.
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Eat as soon as possible and keep it safe.
In the process of preparing meat products, some microorganisms will survive or grow slowly without sterilization under cold storage or freezing conditions, and the nutrition and edible quality of products will gradually decline. Consumers should process and eat as soon as possible within the warranty period. Frozen prepared meat products, especially those coated with flour, will obviously reduce the crispness of the products after thawing and freezing again. Therefore, in order to ensure the taste of products and reduce secondary pollution, repeated freezing and thawing should be avoided. The prepared meat products should be stored in strict accordance with the storage conditions marked on the product label to avoid eating bulging or smelly products. Whether it is refrigerated or frozen meat products, if they are not eaten immediately, it is recommended to put them in the freezer.
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The heating should be fully cooked and the diet should be balanced.
Processed meat products are easy to bring in microorganisms in curing, rolling and other processing links, and can not completely inhibit the growth of spoilage bacteria, pathogenic bacteria and other microorganisms under cold storage or frozen storage conditions. Therefore, cooked meat products should be cooked until they are fully cooked to eliminate the adverse effects of microbial pollution. After frying or baking, the prepared meat products should be eaten in moderation, accompanied by fruits, vegetables and miscellaneous grains. Ensure balanced nutrition and health.