CN106922802A - A kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date - Google Patents
A kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date Download PDFInfo
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- CN106922802A CN106922802A CN201710130135.3A CN201710130135A CN106922802A CN 106922802 A CN106922802 A CN 106922802A CN 201710130135 A CN201710130135 A CN 201710130135A CN 106922802 A CN106922802 A CN 106922802A
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- 238000004321 preservation Methods 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 40
- 238000003860 storage Methods 0.000 title claims abstract description 30
- 238000004320 controlled atmosphere Methods 0.000 title claims abstract description 26
- 239000000284 extract Substances 0.000 claims abstract description 51
- 238000011282 treatment Methods 0.000 claims abstract description 41
- 241001494479 Pecora Species 0.000 claims abstract description 29
- 150000001875 compounds Chemical class 0.000 claims abstract description 23
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 22
- 238000012856 packing Methods 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 238000005057 refrigeration Methods 0.000 claims abstract description 11
- 238000011010 flushing procedure Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000000605 extraction Methods 0.000 claims description 11
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- 244000269722 Thea sinensis Species 0.000 claims description 10
- 239000003755 preservative agent Substances 0.000 claims description 10
- 230000002335 preservative effect Effects 0.000 claims description 10
- 235000012950 rattan cane Nutrition 0.000 claims description 10
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- 240000002234 Allium sativum Species 0.000 claims description 7
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- 241000205585 Aquilegia canadensis Species 0.000 claims description 5
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- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 239000002775 capsule Substances 0.000 claims description 5
- 210000000003 hoof Anatomy 0.000 claims description 5
- 238000003307 slaughter Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 244000061520 Angelica archangelica Species 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 241001671204 Stemona Species 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 3
- 244000301850 Cupressus sempervirens Species 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 23
- 241000196324 Embryophyta Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 241000218691 Cupressaceae Species 0.000 description 4
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date, and it comprises the following steps：S10, sheep selection living；S11, butcher sheep living；S12, flushing mutton；S13, Preservation Treatment；S14, precooling treatment；S15, controlled atmospheric packing；S16, refrigeration mutton.It is an object of the invention to provide a kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date, the long-time that method and antistaling agent used used by the present invention realize opposite fresh mutton is preserved.Antistaling agent of the invention is that natural extract clear liquid and extract compound are prepared from, it is fresh-keeping after mutton edible safety it is good without residual hazard, meat, long fresh-keeping period is conducive to the increase of mutton freight volume, the reduction of cost to produce larger economic benefit.
Description
Technical field
The present invention relates to a kind of method for preserving meat products, and in particular to a kind of controlled atmosphere cold storage that can extend mutton freshness date is protected
Fresh method.
Background technology
Mutton, it is warm in nature.Mutton have chevon, meat of a sheep, mountain sheep meat point.Ancient times mutton is called black-ewe meat, billy goat meat, castrated ram's meat.
It can drive chill, and body can be mended again, to general cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma, deficiency of the kidney impotence, belly crymodynia,
Physically weak cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, after being ill or empty all the empty shapes such as lose of postpartum body have treatment and mend
Beneficial effect, being most appropriate to winter eats, therefore is referred to as winter tonic, Deep popular.Mutton is fresh and tender, is of high nutritive value, all
Crymodynia, consumptive disease deficiency person all can make dietotherapy product with it in the insufficiency of the kidney yang, soreness and weakness of waist and knees, abdomen.Mutton is nutritious, to pulmonary tuberculosis,
Tracheitis, asthma, anaemia, postpartum is qi-blood deficiency, belly crymodynia, physically weak chilly, malnutrition, soreness and weakness of waist and knees, impotence and premature ejaculation with
And all cold of insufficiency type illnesss have very big benifit；With the effect such as tonifying kidney and strengthening yang, qi-restoratives middle benefit gas, man is adapted to often edible.
For a long time, the storage life of meat is extended more than people using freezing, although this method can preserve long time,
Freezing during a storage one thaws, the color and luster of meat, local flavor, quality, retentiveness and nutrition etc. all occur compared with fresh meat
Larger change, therefore, current frozen meat market reduces rapidly.Traditional meat preservation is outer except freezing, also drying,
It is salted, smoke, although these methods can extend meat ground preservation term, have large effect to the quality of meat, with science
Progressive and development, in order to improve the quality and storage life of meat, seeks non-frozen that is safe, harmless, keeping the original quality of fresh meat
Preservation technique becomes more and more important, and researchers have studied a variety of methods to solve this problem, these method bags
Include：1st, physical method：Temperature Treatment (low temperature or high temperature), pressurized treatments, reduction water activity, controlled atmosphere and radiation；2nd, chemistry side
Method：Inorganic or organic synthesis the chemicals of addition, sootiness treatment；3rd, biological method：Using microbial fermentation (spontaneous fermentation and
Control fermentation) metabolite that produces and secondary metabolite suppress growth of microorganism；4th, plant method：From natural plants
Extract effective antimicrobial component or plant extraction liquid suppresses the growth of microorganism.
The progress of current preservation technique is made a general survey of, it is especially upper in the fresh-keeping research and application of non-frozen fresh meat, have following
Several features：1st, the Study on preservation technique of pork is more, and the fresh-keeping research of mutton is less；2nd, entered using chemical methodes such as organic acids
The fresh-keeping research of row pork is a lot, but organic chemical reagent is easily remained on meat products, has toxic and side effect to human body；3、
Study on preservation technique and the method for application are relatively single, or only with organic acid treatment, or only with vacuum packaging treatment,
And satisfied effect can not be reached to meat preservation using single method.
The content of the invention
It is an object of the invention to provide a kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date, used by the present invention
The long-time that preservation method and used antistaling agent realize opposite fresh mutton is preserved.Antistaling agent of the invention is carried for pure natural
Take thing clear liquid and extract compound be prepared from, it is fresh-keeping after mutton edible safety it is good without residual hazard, meat, long fresh-keeping period has
Beneficial to the increase of mutton freight volume, the reduction of cost produces larger economic benefit.
The present invention is achieved through the following technical solutions：
A kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date, it comprises the following steps：
S10, sheep selection living：The qualified sheep of quarantine is butchered for selection, and sheep is rinsed before butchering, by the excrement on chimera, miscellaneous
Thing is washed off；
S11, butcher sheep living：The sheep living that step S10 chooses is butchered, after slaughtering bloodletting, peeling machine peeling is sent to, is rinsed
Cut open the chest internal organ, decaptitate hoof, mutton is split；
S12, flushing mutton：The mutton water that step S11 is obtained is rinsed, drains, sends into chilling room；
S13, Preservation Treatment：The mutton that step 12 is treated is carried out into Preservation Treatment by spraying antistaling agent；
S14, precooling treatment：The mutton that step S13 Preservation Treatments are crossed is carried out into precooling treatment, mutton central temperature is down to -1~
4℃；
S15, controlled atmospheric packing：The mutton that step S14 precooling treatments are crossed is carried out into controlled atmospheric packing；
S16, refrigeration mutton：By the mutton refrigeration after step S15 controlled atmospheric packings.
Further, described a kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date, step S12, flushing sheep
Water used is distilled water or sterilized water in meat.
Further, a kind of described controlled atmosphere cold storage preservation method that can extend mutton freshness date, step S13, fresh-keeping place
Antistaling agent used is mutton preservative specially in reason, and described mutton preservative specially includes that extract clear liquid and extract are multiple
Compound, wherein the extract clear liquid is by cloves 1-3%, honeysuckle 0.5-3%, capsule of weeping forsythia 0.5-2%, Radix Angelicae Sinensis 0.1-0.5%, hundred
Portion 0.5-1%, golden cypress 0.1-0.8%, root of Dahurain angelica 0.5-0.8%, Radix Glycyrrhizae 1-3%, white wine 1-3%, and water 82.9-94.8% systems
It is standby to form；The extract compound is by red bayberry leaf extract, grapefruit abstract, rattan mother-in-law tea extraction, garlic P.E group
Into the weight of extract compound accounts for the 3-5% of the extract clear liquid gross weight.
Further, a kind of described controlled atmosphere cold storage preservation method that can extend mutton freshness date, carries in the antistaling agent
Take red bayberry leaf extract in thing compound：Grapefruit abstract：Rattan mother-in-law's tea extraction：Garlic P.E is 3：2：2：1.
Further, a kind of described controlled atmosphere cold storage preservation method that can extend mutton freshness date, described in step S15
Controlled atmospheric packing gas is CO2、N2。
The beneficial effects of the present invention are：
(1) mutton of the method preservation and freshness can reduce the deterioration of mutton organoleptic quality, can more effectively delay sheep
PH, TVB-N, the rising of microbe colony sum in meat storage, storage period are up to more than 30 days, realize the long-acting of fresh mutton
It is fresh-keeping.The controlled atmospheric packing for being used is physical fresh-keeping method, meets food safety requirements, and reliability is high.This method is adjusted through parameter
It is whole that to be also applied for the fresh meats such as pork, beef fresh-keeping；
(2) the raw extract clear liquid and extract compound of antistaling agent of the invention are entered from natural medicine-food dual purpose plant
Row extracts the antistaling agent for preparing, and safety non-toxic meets the foodsafety that current country advocates；
(3) extracted using medical and edible dual purpose plant, the plant resources to developing China is to greatly facilitate；
(4) use the freshness date of fresh mutton of the antistaling agent up to 15 days, meet demand of China consumer to meat quality,
The distinctive delicate flavour of mutton can be kept；
(5) after mutton obtains freshness date more long, the circulation and the extension of commodity price phase of meat are more convenient, and pure plant is extracted,
Low cost.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, and these embodiments are not to be construed as to technology
The limitation of solution.
Embodiment 1
A kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date, it comprises the following steps：
S10, sheep selection living：The qualified sheep of quarantine is butchered for selection, and sheep is rinsed before butchering, by the excrement on chimera, miscellaneous
Thing is washed off；
S11, butcher sheep living：The sheep living that step S10 chooses is butchered, after slaughtering bloodletting, peeling machine peeling is sent to, is rinsed
Cut open the chest internal organ, decaptitate hoof, mutton is split；
S12, flushing mutton：Mutton aseptic water washing that step S11 is obtained, drain, send into chilling room；
S13, Preservation Treatment：The mutton that step 12 is treated is carried out into Preservation Treatment by spraying antistaling agent；
S14, precooling treatment：The mutton that step S13 Preservation Treatments are crossed is carried out into precooling treatment, mutton central temperature is down to -1
℃；
S15, controlled atmospheric packing：The mutton that step S14 precooling treatments are crossed is carried out into controlled atmospheric packing；
S16, refrigeration mutton：By the mutton refrigeration after step S15 controlled atmospheric packings.
A kind of described controlled atmosphere cold storage preservation method that can extend mutton freshness date, it is used in step S13, Preservation Treatment
Antistaling agent is mutton preservative specially, and described mutton preservative specially includes extract clear liquid and extract compound, wherein
The extract clear liquid by cloves 1%, honeysuckle 0.5%, the capsule of weeping forsythia 0.5%, Radix Angelicae Sinensis 0.1%, the tuber of stemona 0.5%, golden cypress 0.1%,
The root of Dahurain angelica 0.5%, Radix Glycyrrhizae 1%, white wine 1%, and water 94.8% is prepared from；The extract compound is extracted by red bayberry leaf
Thing, grapefruit abstract, rattan mother-in-law tea extraction, garlic P.E composition, the weight of extract compound account for the extract clear liquid
The 3% of gross weight.
Red bayberry leaf extract in extract compound in the antistaling agent：Grapefruit abstract：Rattan mother-in-law's tea extraction：Garlic
Extract is 3：2：2：1.
A kind of described controlled atmosphere cold storage preservation method that can extend mutton freshness date, in step S15, the controlled atmospheric packing gas
Body is CO2、N2。
Embodiment 2
A kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date, it comprises the following steps：
S10, sheep selection living：The qualified sheep of quarantine is butchered for selection, and sheep is rinsed before butchering, by the excrement on chimera, miscellaneous
Thing is washed off；
S11, butcher sheep living：The sheep living that step S10 chooses is butchered, after slaughtering bloodletting, peeling machine peeling is sent to, is rinsed
Cut open the chest internal organ, decaptitate hoof, mutton is split；
S12, flushing mutton：Mutton distilled water flushing that step S11 is obtained, drain, send into chilling room；
S13, Preservation Treatment：The mutton that step 12 is treated is carried out into Preservation Treatment by spraying antistaling agent；
S14, precooling treatment：The mutton that step S13 Preservation Treatments are crossed is carried out into precooling treatment, mutton central temperature is down to 4 DEG C；
S15, controlled atmospheric packing：The mutton that step S14 precooling treatments are crossed is carried out into controlled atmospheric packing；
S16, refrigeration mutton：By the mutton refrigeration after step S15 controlled atmospheric packings.
A kind of described controlled atmosphere cold storage preservation method that can extend mutton freshness date, it is used in step S13, Preservation Treatment
Antistaling agent is mutton preservative specially, and described mutton preservative specially includes extract clear liquid and extract compound, wherein
The extract clear liquid is by cloves 3%, honeysuckle 3%, the capsule of weeping forsythia 2%, Radix Angelicae Sinensis 0.5%, the tuber of stemona 1%, golden cypress 0.8%, the root of Dahurain angelica
0.8%, Radix Glycyrrhizae 3%, white wine 3%, and water 82.9% is prepared from；The extract compound is by red bayberry leaf extract, shaddock
Seed extract, rattan mother-in-law tea extraction, garlic P.E composition, the weight of extract compound account for the extract clear liquid gross weight
5%.
Red bayberry leaf extract in extract compound in the antistaling agent：Grapefruit abstract：Rattan mother-in-law's tea extraction：Garlic
Extract is 3：2：2：1.
A kind of described controlled atmosphere cold storage preservation method that can extend mutton freshness date, in step S15, the controlled atmospheric packing gas
Body is CO2、N2。
Embodiment 3
A kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date, it comprises the following steps：
S10, sheep selection living：The qualified sheep of quarantine is butchered for selection, and sheep is rinsed before butchering, by the excrement on chimera, miscellaneous
Thing is washed off；
S11, butcher sheep living：The sheep living that step S10 chooses is butchered, after slaughtering bloodletting, peeling machine peeling is sent to, is rinsed
Cut open the chest internal organ, decaptitate hoof, mutton is split；
S12, flushing mutton：Mutton aseptic water washing that step S11 is obtained, drain, send into chilling room；
S13, Preservation Treatment：The mutton that step 12 is treated is carried out into Preservation Treatment by spraying antistaling agent；
S14, precooling treatment：The mutton that step S13 Preservation Treatments are crossed is carried out into precooling treatment, mutton central temperature is down to 0 DEG C；
S15, controlled atmospheric packing：The mutton that step S14 precooling treatments are crossed is carried out into controlled atmospheric packing；
S16, refrigeration mutton：By the mutton refrigeration after step S15 controlled atmospheric packings.
A kind of described controlled atmosphere cold storage preservation method that can extend mutton freshness date, it is used in step S13, Preservation Treatment
Antistaling agent is mutton preservative specially, and described mutton preservative specially includes extract clear liquid and extract compound, wherein
The extract clear liquid by cloves 2%, honeysuckle 2%, the capsule of weeping forsythia 1.5%, Radix Angelicae Sinensis 0.3%, the tuber of stemona 0.8%, golden cypress 0.5%, in vain
The root of Dahurian angelica 0.6%, Radix Glycyrrhizae 2%, white wine 2%, and water 88.3% is prepared from；The extract compound by red bayberry leaf extract,
Grapefruit abstract, rattan mother-in-law tea extraction, garlic P.E composition, the weight of extract compound account for the extract clear liquid gross weight
The 4% of amount.
Red bayberry leaf extract in extract compound in the antistaling agent：Grapefruit abstract：Rattan mother-in-law's tea extraction：Garlic
Extract is 3：2：2：1.
A kind of described controlled atmosphere cold storage preservation method that can extend mutton freshness date, in step S15, the controlled atmospheric packing gas
Body is CO2、N2。
Claims (5)
1. a kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date, it is characterised in that it comprises the following steps：
S10, sheep selection living：The qualified sheep of quarantine is butchered for selection, and sheep is rinsed before butchering, by the excrement on chimera, miscellaneous
Thing is washed off；
S11, butcher sheep living：The sheep living that step S10 chooses is butchered, after slaughtering bloodletting, peeling machine peeling is sent to, is rinsed
Cut open the chest internal organ, decaptitate hoof, mutton is split；
S12, flushing mutton：The mutton water that step S11 is obtained is rinsed, drains, sends into chilling room；
S13, Preservation Treatment：The mutton that step 12 is treated is carried out into Preservation Treatment by spraying antistaling agent；
S14, precooling treatment：The mutton that step S13 Preservation Treatments are crossed is carried out into precooling treatment, mutton central temperature is down to -1~
4℃；
S15, controlled atmospheric packing：The mutton that step S14 precooling treatments are crossed is carried out into controlled atmospheric packing；
S16, refrigeration mutton：By the mutton refrigeration after step S15 controlled atmospheric packings.
2. a kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date as claimed in claim 1, it is characterised in that：Step
Water used is distilled water or sterilized water in S12, flushing mutton.
3. a kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date as claimed in claim 1, it is characterised in that：Step
Antistaling agent used is mutton preservative specially in S13, Preservation Treatment, and described mutton preservative specially includes extract clear liquid
And extract compound, wherein the extract clear liquid is by cloves 1-3%, honeysuckle 0.5-3%, capsule of weeping forsythia 0.5-2%, Radix Angelicae Sinensis
0.1-0.5%, tuber of stemona 0.5-1%, golden cypress 0.1-0.8%, root of Dahurain angelica 0.5-0.8%, Radix Glycyrrhizae 1-3%, white wine 1-3%, Yi Jishui
82.9-94.8% is prepared from；The extract compound by red bayberry leaf extract, grapefruit abstract, rattan mother-in-law tea extraction,
Garlic P.E is constituted, and the weight of extract compound accounts for the 3-5% of the extract clear liquid gross weight.
4. a kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date as claimed in claim 3, it is characterised in that：It is described
Red bayberry leaf extract in extract compound in antistaling agent：Grapefruit abstract：Rattan mother-in-law's tea extraction：Garlic P.E is 3：2：
2：1.
5. a kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date as claimed in claim 1, it is characterised in that：Step
In S15, the controlled atmospheric packing gas is CO2、N2。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710130135.3A CN106922802A (en) | 2017-03-07 | 2017-03-07 | A kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date |
Applications Claiming Priority (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110024842A (en) * | 2019-03-21 | 2019-07-19 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of chilled chicken preservation method and composite anti-corrosive liquid |
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| CN110024842A (en) * | 2019-03-21 | 2019-07-19 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of chilled chicken preservation method and composite anti-corrosive liquid |
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Application publication date: 20170707 |