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分割

生猪经过屠宰和胴体处理后,运往分拣分装中心。首先要进行排酸处理,此过程须在在低温条件下进行,也叫冷却排酸。

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排酸肉,又叫冷鲜肉、冷却排酸肉,是现代肉品卫生学及营养学所提倡的一种肉品后成熟工艺。

经过排酸后的肉的口感得到了极大改善,味道鲜嫩,肉的酸碱度被改变,新陈代谢产物被最大程度地分解和排出,

从而达到无害化,同时改变了肉的分子结构,有利于人体的吸收和消化。

我们的一科香猪,必须经过排酸处理后才进行分割处理。

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分拣中心外景实拍

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分拣中心严格遵守《肉类加工厂卫生规范》,设有相关卫生设施(更衣室、淋浴室、厕所、洗手、

清洗、消毒设施等),工作人员必须更换工作服、进行消毒、穿戴手套后方可进入工作间。

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分割师傅正在对猪酮体进行处理

 

封装

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猪肉按部位进行分割、切块处理,所得成品需及时进行真空包装,保证肉品品质。

 

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封装

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配送

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我们公司对接专业的第三方物流,采用冷链配送的方式,

尽可能的保持肉品的新鲜度及口感,使其在运输过程中的损失率降到最低。

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