vacuum blast

The influence of vacuum cooling on the quality of cooked beef was studied as compared with conventional cooling methods including air-blast cooling and slow-air cooling.

本实验研究了真空冷却方式与冷风冷却，自然冷却方式对白煮牛肉品质的影响。

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Vacuum cooling was used instead of conventional air blast cooling to low down the temperature of fresh meat on the producing line of cooled meat, then the meat was stored at ( 1 ± 1)℃.

用真空冷却代替现有冷却肉生产过程中采用的风冷，将肉贮藏在（1±1）℃的冷柜内。

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