问：
该出院？怎么行？

答：
大城市现在很多超市在有排酸，冷却的肉类，比一般的肉成本高，但所有年龄的人。然后冷却排酸的肉，那是什么？

概念分析：排酸肉是作为一个成熟的过程后，肉类现代营养主张。猪肉冷却排酸后，特别是指在严格检疫的生猪，运动和健康证明符合入内屠宰寒冷的环境立即指定屠宰，与相关设备的肉冷却下来，然后分割，剔骨，包装，并始终在低温环境中，处理，存储，分配和销售冷藏集装箱，直到您到达消费者或厨房，肉的温度始终维持在-2℃?4℃。因此，在24日的低温冷却后48小时，肉完成了“成熟的过程”（也称为排酸过程），在动物中的淀粉和葡萄糖酸肉成乳酸，乳酸淀粉酶的肉类可能是肉类招标结缔组织。这完成肉的成熟过程被称为“冷却排酸肉。”

营养：和一般肉类相比，肉类生产过程中的酸行不仅要避免有害物质留在肉，立即冻结可以防止xx滋生。此外，这样的结构，肌纤维变化的时间延迟容易咀嚼和消化，吸收和利用高，味道更好。排酸过程中，还增加了肉的味道和营养。此外，“冷却排酸肉”，也采取了一些处理方法容易对人做饭品种，如猪肉，猪肉，肉丁，肉面包，肉类等，这样，当消费者不必吃完在厨房内清洗，切割等二次加工，减少污染的生产方面。

如何区分排酸肉：颜色，非排他性的酸猪肉变成血红色，一个缺乏光泽表面的酸鲜肉行，红色的肉少安，口味，非排他性和草酸肉气味酸，排酸肉无异味和草酸味，非排他性的酸肉肉质燃料，易腐烂，排酸肉肉质滑嫩可口。

答：
杀牲畜的牲畜时，肌肉痉挛，从而使肉的，不好吃。排酸，使肌肉松弛，方法就是在一段时间内冻结。

答：
的现代肉类卫生和营养，以促进作为对肉类和成熟的技术手段处置排酸肉。
具体而言，该行必须是酸肉屠宰的冷却排酸库猪肉是排名24小时冷
酸，以0℃?4℃，分割车间，同时要求包装，整理，储存后
，运输和销售环节，要进行低温控制。
在作为夜“屠宰的猪只中已知的中国传统屠宰方法的不足，早市买肉”的习俗。
众所周知，已经没有任何冷却的猪肉，因为
前紧张恐慌的大量xx物质进入体内产生的液体和血液，导致这些有害物质
屠宰很多缺点：①猪留在体内。随着肉类屠宰后的温度②增加，造成xx茁壮成长。 ③
在室温条件下，增加了肉类嫩硬度降低风味，口感差，肉质在下降导致
。 4，从屠宰，加工，运输，储存，销售的食品，所有自然环境，
肉类，新鲜空气，xx，污染是不可避免的。
的肉类由于酸- 0℃?4℃的优势排在该行的肉冷却温度完成酸的过程中，
其明显的优点：猪肉和大多数微生物活动的抑制生长和繁殖
制度的肉的表面，将形成一层干膜可减少水分蒸发，而且能防止微生物的入侵和肉类
表面传播，由于贮存时间的延长，使肌肉纤维
结构已发生变化，不仅容易咀嚼和消化，吸收和改进利用;通过
呙排酸的过程中，对肉类风味，营养增加，使易于腐烂的肉煮熟，口感细腻，多汁
可口，易于切割，其内容具有特殊芳香气味。真假行
酸肉是由以下方法确定：
了经常血的颜色的看法，肉红色，表面缺乏光泽，而明亮的红色肉类酸性行是绍安
颜色，有光泽。
听到普通肉嗅觉和味觉酸草，而酸，肉行，没有臭味。
他们的触觉当手指触摸肉，一般肉类，肉类泡沫，弹性，及专用酸肉
弹性，肉质滑嫩。
尽时，香气与排酸了，肉类菜肴，他们的肉比较嫩，味道更香。这不是包装
鸡蛋，淀粉，汤汁也明确，醇厚，美味可口。
概念分析：排酸肉的主张后，作为一个成熟的过程肉类现代营养。猪肉冷却排酸后，特别是指在严格检疫的生猪，运动和健康证明符合入内屠宰寒冷的环境立即指定屠宰，与相关设备的肉冷却下来，然后分割，剔骨，包装，并始终在低温环境中，处理，存储，分配和销售冷藏集装箱，直到您到达消费者或厨房，肉的温度始终维持在-2℃?4℃。因此，在24日的低温冷却后48小时，肉完成了“成熟的过程”（也称为排酸过程），在动物中的淀粉和葡萄糖酸肉成乳酸，乳酸淀粉酶的肉类可能是肉类招标结缔组织。这完成肉的成熟过程被称为“冷却排酸肉。”

答：
的现代肉类卫生和营养，以促进作为对肉类和成熟的技术手段处置排酸肉。

“Anti-acid meat” of the “anti-acid” mean?

Question:
discharged for that? How row?

Answer:
now many supermarkets in big cities where there is a row of acid, the cooling of meat, than the general high cost of meat, but by people of all ages. Then the cooling emission sour meat, what is it?

Concept Analysis: meat row of acid is advocated by modern nutrition as a meat after the maturity process. Pork cooling row after acid specifically refers to the movement of live pigs under strict quarantine inspection to prove compliance and health within the designated slaughterhouse slaughtered immediately into the cold environment, with related equipment to the meat cool down, and then split, Eviscerate , packaging, and always in low temperature environment, processing, storage, distribution and sale of refrigerated containers until you reach the consumers or the kitchen, the meat temperature is always maintained at between -2 ℃ ~ 4 ℃. So that at low temperatures 24 to 48 hours after cooling, the meat to complete the “maturation process” (also known as Pai acid process), meat in the amylase in the animal the meat of starch and glucose into lactic acid, lactic acid may be tender of meat connective tissue. This complete the maturation process of meat is called “cooling-off row of acid flesh.”

nutrients: and general meat compared to meat row of acid manufacturing process not only to avoid harmful substances remain in the flesh, the immediate freezing can prevent bacteria from breeding. Moreover, the time delay so that muscle fiber changes in the structure, easy chewing and digestion, absorption and utilization are high, taste better. Pai acid process, has also increased the meat’s flavor and nutrition. In addition, the “cooling-Pai acid meat” has also taken a variety of processing methods easy for people to cook, if pork, pork, diced, Meat Loaf, meat, etc., so that when consumers do not have to after eating in the kitchen within wash, cutting and other secondary processing, reducing the production aspect of pollution.

how to distinguish acid meat row: color, non-exclusive sour pork meat into a blood red, the surface of a lack of luster; row of acid fresh meat, red meat was Shaoan; taste, non-exclusive and grass sour meat smell sour, sour meat row No smell and grass sour; non-exclusive acid meat succulent fuel, easy rotten, Pai acid Huanen delicious succulent meat.

Answer:
kill livestock when the livestock, muscle cramps, so that the meat will taste bad. Pai acid is so muscle relaxation, the methodology is frozen for some time.

Answer:
row of acid meat of the modern meat hygiene and nutrition to promote as a means of disposing of meat and mature technology.
Specifically, the row must be the acid meat slaughtered pork in the cooling row of acid library is ranked a 24-hour cold
acid, followed by 0 ℃ ~ 4 ℃ workshop for segmentation and finishing at the same time demanding packaging ,
storage, transport and marketing links, to be carried out at low temperature control.
the shortcomings of the traditional slaughtering methods in China known as the “middle of the night slaughtered pigs, morning market buy meat,” customs.
As everyone knows, without any cooling of pork has many shortcomings: ① pigs before slaughter because of
nervous panic, resulting in a large number of hormonal substances into the body fluids and blood, leading to these harmful substances
remain in the body. ② As the temperature increased after slaughtering and meat, causing bacteria thrive. ③
at room temperature conditions, the hardness of the meat increases tenderness reduced flavor, taste bad, resulting in decreased meat quality
. 4 from slaughtering, processing, transportation, storage, sale to the food, all in the natural environment,
meat, fresh air, bacteria, pollution is inevitable.
row of the advantages of meat due to acid-0 ℃ ~ 4 ℃ in the cooling temperature of the meat of the row to complete the process of acid,
its obvious advantages: the pork and the majority of microbial activity by the inhibition of growth and reproduction
system; the meat surface, will form a layer of dry film can reduce water evaporation, but also to prevent the invasion of microorganisms and in the meat
surface propagation; due to the extension of storage time, so that muscle fibers
structure has changed and is not only easy to chew , and the digestion, absorption and utilization of improved; pass
Guo Pai acid process, an increase of meat flavor, nutrition, making easy to rotten meat well cooked, taste exquisite,
juicy and delicious, easy to cut, its aspect with special aromatic odor. true and false row
acid meat be identified by the following methods:
view of the color of regular blood-red flesh, the surface lacks luster, while the row of acid bright red meat was Shaoan
color, glossy.
heard the ordinary meat smell and taste sour grass, while the row of acid, meat, no bad smell.
their sense of touch when the fingers touch the meat, the ordinary meat, meat foam, inflexible, and exclusive acid meat
flexible, fleshy Huanen.
try their fragrance when made with the row of acid, meat dishes, the taste of their meat more tender more fragrant. That is not wrapped
egg and starch, the broth is also made clear, and mellow, delicious.
Concept Analysis: meat row of acid is advocated by modern nutrition as a meat after the maturity process. Pork cooling row after acid specifically refers to the movement of live pigs under strict quarantine inspection to prove compliance and health within the designated slaughterhouse slaughtered immediately into the cold environment, with related equipment to the meat cool down, and then split, Eviscerate , packaging, and always in low temperature environment, processing, storage, distribution and sale of refrigerated containers until you reach the consumers or the kitchen, the meat temperature is always maintained at between -2 ℃ ~ 4 ℃. So that at low temperatures 24 to 48 hours after cooling, the meat to complete the “maturation process” (also known as Pai acid process), meat in the amylase in the animal the meat of starch and glucose into lactic acid, lactic acid may be tender of meat connective tissue. This complete the maturation process of meat is called “cooling-off row of acid flesh.”

Answer:
row of acid meat of the modern meat hygiene and nutrition to promote as a means of disposing of meat and mature technology.05-12-10