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肉怎样放才不会臭
更新时间: 2020-10-13 00:00:00  

干燥法,使肉内的水分减少,阻碍微生物的生长发育,达到贮藏目的。盐腌法,通过食盐提高肉品的渗透压,脱去部分水分,使肉品中的含氧量减少,造成不利于细菌生长繁殖的环境条件。低温贮藏法,在冷库或冰箱中进行,是肉和肉制品贮藏中最为实用的一种方法。照射保藏法,用放射线照射食品,可以杀死表面和内部的细菌,打到防臭的目的。

关键词: 怎样

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