摘要
本文对比分析了冷冻牛里脊肉在25℃温度下空气自然解冻和装入自封袋中进行解冻,4℃温度下空气自然解冻、装入自封袋中解冻、电场环境自然解冻和电场环境高湿解冻6种情况对比,从外观变化、色泽劣变、汁液流失率三个因素分析,得出4℃温度下电场环境,湿度为90%以上的高湿条件,冷冻牛肉解冻后外观接近新鲜状态,色泽变化和汁液流失率最小。
In this paper, the frozen beef is naturally at 25 ℃ and defrosted in a sealed bag. The air is naturally at 4 ℃, thawed in a sealed bag, the electric field environment is naturally, and the electric field environment is highly wet. Comparing the six conditions, from the three factors of appearance, color deterioration and juice loss rate, the electric field environment at 4 ℃ temperature and the humidity of 90 % or higher were obtained. The frozen beef was nearly fresh after thawing, and the color was similar. Change and juice loss rate are minimal.
出处
《日用电器》
2019年第10期39-41,共3页
ELECTRICAL APPLIANCES
关键词
解冻
电场
高湿
unfreeze
field environment
highly wet
