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如何给牛肉去酸
更新时间: 2020-07-01 00:00:00  

排酸工艺:

1、剔骨分割前胴体先预冷排酸,牛肉进入0至4℃库冷却48至72小时后,当胴体中心温度降到7℃以下时即可剔骨分割。

2、分割车间室温10至12℃,剔骨后的牛肉原则上按部位分割,如再需细分割,则按供货合同要求进行。

3、牛肉冻结在-23℃库中进行冻结20小时,当肉体中心温度达-18℃以下时更换包装后移入-18℃冷藏库中冷藏。

关键词: 如何 牛肉

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