CATDOLL : CATDOLL: Cold-finished pigs FAQs, why they go bad and how to avoid them

Cold pork is one of the most common ingredients in today's catering industry. It is loved by consumers for its tender and delicious meat. However, sometimes cold pork will go bad, that is, the cold pork will go bad during the heating process, affecting the quality and taste of the food. This article will answer the question of why cold pork always goes bad and how to avoid this phenomenon.

The reason why cold pork is popular again

There are three main reasons why cold-cut pork deteriorates: improper temperature control, improper storage, and using expired cold-cut pork.

Improper temperature control

Cold pork is stored in a low temperature refrigeration during the production process and needs to be thawed in advance before heating to bring it to room temperature or a suitable heating temperature. If the temperature is not properly controlled during the heating process, the heating time is too long or the temperature is too high, the cold pork will become old and hard, affecting the taste.

Improper storage

Cold-cut pork is easily invaded by bacteria during the storage process, so the following points need to be noted during storage: First, cold-cut pork needs to be sealed and stored to avoid contact with air; second, cold-cut pork should be stored in a low-temperature environment, preferably a freezer below -18 degrees Celsius; third, the storage time should not be too long to avoid quality deterioration.

Use expired cold pork

Like other ingredients, cold-mixed pork also has a shelf life. If expired cold-mixed pork is used for cooking, it will not only deteriorate, but also pose a potential threat to human health. Therefore, when using cold-mixed pork, pay attention to the shelf life and storage conditions.

How to avoid the aging of cold-cooked pork

To avoid the cold pork from getting old, the following points are worth noting:

• Reasonably control the heating temperature and time to ensure that the quality of cold pork is not affected during the cooking process.
• When storing cold pork, it is necessary to seal it to prevent moisture and pay attention to temperature control.
• Strictly control the shelf life of cold-cut pork and check whether it has expired in time before use.

Through the above measures, we can avoid the problem of cold-processed pork aging and maintain the quality and safety of food.

Thank you for reading this article. I believe that through the information provided in this article, you will better understand the reasons for cold-cut pork relapse and how to avoid this problem. I hope this article can help you in your daily life and arouse your attention to food quality and safety.