Why do slaughterhouses, food processing, wine making and other industries use flake ice machines?

Why do slaughterhouses, food processing, wine making and other industries use flake ice machines?

The ice produced by the flake ice machine is in the shape of irregular sized ice flakes. The thickness of the ice flakes is about 1.5 mm to 2.2 mm. It is dry and loose white ice with a large contact area and good fresh-keeping effect. The flake ice machine has an irreplaceable role in the food processing industry. It is widely used in slaughterhouses, bread biscuits, dairy products, ham meat, and wine making industries.
1. Slaughterhouse
During the depilation process of live pigs, chickens and ducks in the slaughterhouse, borneol is added to ensure that the skin of the meat and poultry will not be scalded, reduce the temperature of the meat and poultry, adjust the humidity of the meat and poultry, and ensure the taste. During the transportation of processed meat and poultry, borneol can also be added to cool and keep fresh.
2. Bread biscuits
In the process of bread, biscuit and dough, the temperature increase due to friction will cause the flour to lose its activity, and the gluten strength will decrease, which will affect the quality of bread and biscuits. When stirring or secondary creaming, use flake ice to quickly cool down to prevent fermentation. Using an appropriate amount of clean flake ice for temperature regulation will ensure the quality of the product.
3. Dairy products
In the fermentation process of yogurt production, in order to control the fermentation time, temperature and humidity, and maintain the biological activity factors of yogurt, temperature-controlled fermentation is to artificially use refrigeration to control the temperature below the normal fermentation temperature to obtain the desired quality. . Adding an appropriate amount of hygienic and clean flake ice is a good way to deal with it.
4. Ham meat
Flake ice has been widely used in the production of sausage and ham. During the sausage rolling and rolling process, the high temperature generated by the friction between the high-speed rotating rolling barrel and the ingredients not only encourages the growth of bacteria, but also It changes the color and taste of the meat, and will cause degreasing (melting of fat meat), so that the produced sausage bacteria exceed the standard, the color is dim, and the taste is hard and greasy. When flake ice is mixed into the sausage ingredients, it will achieve rapid cooling and ideal consistency, maintain the color and taste of the product, prevent degreasing, and improve hygiene standards.
5. Brewing industry
During the brewing fermentation process, due to biochemical reactions, the temperature will rise. In order to control the temperature and time of fermentation, maintain the biological activity of yeast, and improve the stability of non-microbes, it is a good practice to add an appropriate amount of clean flake ice.