Nitrogen in the stranding of raw meat, chopping or mixing processes were added, can effectively improve product quality. As 沙拉米 type sausages, the meat can increase the use of liquid nitrogen retention, preventing fat oxidation, improving the quality and appearance of the slice; for reconstituted meat processing meat snacks, jerky, etc., not only can mix meat acceleration of protein solubilization and enhanced water retention, and to keep the product unique shape is particularly effective. Further rapid cooling raw meat by liquid nitrogen, either in a long time to keep hot meat characteristics, gas and ensure the health and safety of meat; in the process, no need to worry about the temperature rise on the meat, and the processing of raw materials can not be temperature, processing time, seasonal factors, but also the machining process in a low oxygen partial pressure, in a certain range to extend the shelf life of the product.