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Fuqing sterilization technology to promote grilled
How to prolong the shelf life of roast quail roasted quail products has always plague roast quail enterprises. It is difficult for bacteria to survive during the baking process. However, the problem of secondary contamination in the cooling and packaging process after the baking has greatly affected the shelf life of the product. In particular, the shelf life is short, which affects sales. A few days ago, Fuqing Longyu Food Factory developed, "Roasted enamel pulse light sterilization technology" won the "2008 Fuqing City Science and Technology Progress Award". This technology has provided a magic weapon for Fuqing Roasting Company to break foreign “green barriersâ€.