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肉类、禽类和鱼类等烹饪原料在烹调前若需较长时间的保存,通常采用冷冻的保藏方法,烹调时再进行解冻。冷冻与解冻使原料中的水分发生了变化,前者由液态变为固态(水),后者则反之。它们对原料品质具有重大的影响。烹饪原料的冷冻冷冻速度的分类。烹饪原料的冷冻速度可分为快速冷冻(简称速冻或急冻)和慢速冷冻(简称慢冻或缓冻)两种,原料在冷冻过程中是属于速冻还是慢冻,这与原料的品质有着密切的关系。
Cooking ingredients such as meat, poultry and fish are stored for a longer period of time before cooking. They are usually frozen and thawed during cooking. Frozen and thawed moisture in the raw material has changed, the former from the liquid into a solid (water), while the latter on the contrary. They have a significant impact on the quality of raw materials. Classification of frozen and frozen speed of cooking ingredients. The freezing speed of cooking ingredients can be divided into two types: rapid freezing (referred to as quick freezing or freezing) and slow freezing (shortening or slow freezing), whether the raw materials are frozen or frozen in the process of freezing, which is related to the quality of raw materials close relationship.