摘要
随着科技的快速发展,人们对低温的研究越来越深入,应用也越来越广泛。低温加工中对肉制品的组织结构和性质破坏作用最小,低温贮藏时间长,效果好,被认为是目前肉类贮藏的最优方法之一。本文综述了低温保藏的原理、食品冷藏和冻藏的方法及食品冷冻冷藏新工艺等。
With the development of science and technology, the research of low temperature has become further and further, and also its application is becoming wider. Low-temperature processing of meat products damaged least in the organizational structure and nature of the cold storage a long time with th good effect. It is considered to be the best method of storage. This paper reviews the principle,methods and new technology of the low temperature processing.
出处
《肉类研究》
2008年第11期78-84,共7页
Meat Research
关键词
肉制品
低温保藏
冷却
冻结
meat products
low temperature processing
cooling
freezing
