Does the use of high temperature sterilizing pans affect the taste of cooked foods such as pork, steak, chicken and chicken?

DATA: 2023-02-18 HITS: CLASS: Technical Knowledge

High-temperature and high-pressure sterilization pot is used to heat the water to 130 ° C or above for about 15-20 minutes, which has certain impact on the products afraid of high temperature. However, cooked products such as pork, pig head meat, roasted chicken and raked chicken need to be cooked for a very long time and have little impact on the taste.

By modifying the pre-production process, the brine preparation time and boiling time can be shortened to achieve a better taste balance, or some edible additives allowed by the regulations can be added to maintain the taste. We can constantly debug and improve the process according to our products, and believe that we can make more delicious food. High-temperature sterilization is a mature and reliable sterilization method at present, and there is no other better sterilization method to replace it at present, so we can only accept its imperfection..

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