论文部分内容阅读
一、引言当前我国白条肉冻结间,多采用二十四小时冻结一次的方式进行,这种方式虽能抑制微生物和酶的活动,基本保持食品原有形状和新鲜程度,但是由于冻结时间长,致使肉品的冻结晶大,数量少,分布不匀,肉品解冻后,液汁流失多,影响其风味及其鲜度的降低,这不论从经济角度或营养角度来看,都是一种缺陷。根据长沙肉类联合加工厂改装两间快速冻结间的实践和测试证明,与24小时冻结一次的常规冻结间比较有较多的优越性。
I. INTRODUCTION At present, the freezing of white striped meat in our country is carried out in a manner of freezing once every 24 hours. Although this method can inhibit the activity of microorganisms and enzymes and basically maintain the original shape and freshness of food, due to the long time of freezing, Resulting in frozen meat crystal large number of small, uneven distribution of meat products after thawing, loss of liquid juice more, affecting the flavor and reduce its freshness, both in terms of economic or nutritional point of view, are a defect . According to the Changsha meat processing plant modified two fast freezing between the practice and testing proved that, compared with the conventional freeze once every 24 hours there are more advantages.