Low-Temperature Pickling System for Meat and Seafood

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Low-Temperature Pickling System for Meat and Seafood

Key pretreatment link to ensure flavor penetration and structural water retention
Timed pickling in a low temperature environment of 4℃ effectively improves the taste, flavor balance and rehydration performance of freeze-dried products.

Use Scenarios:
Prefabricated freeze-dried ready-to-eat meat
High-end pet freeze-dried food flavor processing
Chinese seasoning freeze-dried ingredients (such as stewed food)

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