American chicken storage method secret

First, dehydration can remove most of the water from the chicken. Most US chickens are dehydrated by vacuum sparging, roller or freeze-drying. After dehydration, powdered, lumpy or granular chicken products can be vacuum-packed in cans or food bags for safe storage for years. The shelf life of dried meat stored in plastic-lined boxes or barrels is short. Dehydration is recommended for export products. 2. Irradiation can reduce pathogens that may be present in chickens, extend the refrigerated shelf life of fresh chickens by one week, and reduce the impact of improper temperature during shipment. Although this process has proved to be safe and reliable, it is not All countries allow the sale of irradiated poultry meat. In the export product, it is recommended to use the method of freezing after irradiation at 0?(-17.8 degrees). Third, the entire batch of frozen In general, these products are frozen in a container in a batch. Only after the entire container is thawed can the chicken pieces be removed. The chicken products are first cooled to 35-40° (1.7°-4.4°C) and then loaded into containers and placed in freezers below 0° (-17.8°C). Chicken products are generally frozen for 24-72 hours. The whole batch of frozen products can reach a shelf life of 12 months when they are properly shipped and the storage temperature is below 0? (-17.8 degrees). Recommended for export products. Fourth, the single frozen chickens are not frozen together, even in the frozen state can also be split, the processed chicken products were first frozen to 0 - 5? (-17.8 degrees -15 degrees), and then loaded to the container In the freezer below zero (-17.8 degrees), the shelf life of a single frozen product is up to 12 months when it is properly loaded and the storage temperature is below 0? (-17.8 degrees). Recommended for export products. 5. IQF One-piece quick-freezing is performed by rapidly freezing a single piece of processed chicken product to 0-5°C (-17.8°-15°) within 60 minutes or less. Each piece of chicken is frozen separately and can be split even when frozen. The U.S. Department of Agriculture is responsible for managing the use of the term “quick freezing”. The specific requirement is to store the product in a freezer immediately after initial cooling or at a temperature of 36 degrees (2.2 degrees) for 48 hours and then freeze within 72 hours. To 0? (-17.8 degrees). The shelf life of single quick-freezing product can exceed 12 months under the conditions of proper shipping and storage temperature below 0° (-17.8°C). Recommended for export products. VI. Frozen storage plants Frozen or commercially frozen chicken products can generally be stored for 12 months under proper packaging and storage conditions. However, the test results showed that birds, especially unprocessed birds, can be stored for several years with little loss of shelf life and flavor. However, frozen chicken products may be subject to various types of damage such as freezing in the refrigerator, dehydration, deterioration of chemical and nutrient components during shipping and storage. The factors affecting product life during shipment and storage are 0:0 (-17.8 degrees) or less constant temperature, time, whether the product is exposed to air, and the air flow rate in the freezer.