Generally, the temperature level for the growth of microbial strains is 5 ~ 31℃, and the suitable temperature is 20 ~ 60℃, so low temperature can alleviate or inhibit the growth of anaerobic granular sludge, which is a corruption problem, and ensure the freshness of halogen products.

Halogen products belong to common cooked meat products, which highlight the original taste and color of raw materials. Salt and a small amount of soy sauce are mainly used as condiments, with their original color, aroma and taste as the main ingredients. Halogen products are "cooked hot and eaten cold" and taste delicious. The prepared marinade can be used for a long time, and the older it is, the more fragrant it will be.

Extended data

China has a vast territory and a large population, and its consumption habits and eating habits vary from place to place. There are also great differences in the tastes of halogen products in different regions, such as sweet in the south, salty in the north, spicy in the east and sour in the west. Halogen products in the north are rich in seasoning and salty, while those in the south are light in salty, with many flavors and categories.

At the same time, different seasons have different tastes of halogen products, such as sour in spring, bitter in summer, spicy in autumn and salty in winter. Seasoning should be based on different requirements and purposes, choose appropriate seasoning and matching methods, and produce products with different flavors.

Baidu encyclopedia-halogen products