食品科学 ›› 1993, Vol. 14 ›› Issue (10): 24-27.

• 食品科学 • 上一篇    下一篇

家禽冷加工工艺及速冻护色的研究

张懋平   

  1.  厦门外贸冷冻厂
  • 出版日期:1993-10-15 发布日期:2012-01-03

A Study on Quick-Freezing Technology and Colour Preservatien of Poultry

 ZHANG  Mao-Ping   

  • Online:1993-10-15 Published:2012-01-03

摘要: 提出速冻家禽的加工工艺流程,分析研究了家禽在冷加工过程中肌色产生红变现象的机理,简要介绍了防止肌色红变目前国内外采取的几种先进的速冻工艺。

关键词:  , 冷加工工艺, 速冻, 护色

Abstract:  Processing technology of quick-freezing of poultry is put forward and mechanism of reddening in muscle is studied.Some recent quick-freezing technology for preventing reddening of muscle are briefly introduced.

Key words: Freeze-processing Technology quick-freezing Colour Preservation