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根据白条肉直接冻结工艺的技术要求,经过几年的反复观察、对比试验,对冻结工艺作了如下改进: 将冻结间在进货前冲霜降温,等室温降低到-15℃以下时开始进货,改为冻结间转完库后,半小时内迅速将白条肉进入冻结间,并按一定间距吊挂好,立即供氨,启动风机降温,经过2—3小时,肉表层温度达到0℃以下,才进行冲霜,冲霜后继续降温。整个冻结过程只需16—20小时即可完成,整个冷加工过程只需冲一次霜。这样做的优点是:不增加投资和设备。能提高冻品的内在质量,冻肉解冻后能减少营养
According to the technical requirements of the direct freezing process of white meat, after several years of repeated observation and comparison tests, the following improvements have been made to the freezing process: the freezing room is cooled before the product is cooled and the temperature is lowered to below -15 ° C, To freeze the room to turn the end of the library, within half an hour quickly into the frozen white meat, and hang a good pitch, ammonia immediately, start the fan cooling, after 2-3 hours, the meat surface temperature below 0 ℃, Only red cream, red cream to continue cooling. The entire freezing process takes only 16-20 hours to complete the entire cold process just a red cream. The advantage of doing this is that it does not increase investment and equipment. Can improve the inherent quality of frozen products, frozen thawing can reduce the nutrition