| 速冻食品及肉制品类速冻加工技术探讨 |
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| 引用本文： | 王金成. 速冻食品及肉制品类速冻加工技术探讨[J]. 冷藏技术, 2010, 0(3): 40-42 |
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| 作者姓名： | 王金成 |
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| 作者单位： | 山东华宇职业技术学院,德州253034 |
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| 摘 要： | 随着人民生活水平的提高，人们的饮食品位也在不断升级，作为速冻食品，因其独特的特点，而且营养丰富，新鲜可口，产品畅销国内外，深受欢迎。本文仅对速冻食品及其肉制品类的速冻加工技术要点作一介绍。
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| 关 键 词： | 速冻食品 新鲜度 营养价值 |
Discussion on the Quick-frozen Food and Meat Product Quick-freeze Process Technologies |
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| Wang Jincheng. Discussion on the Quick-frozen Food and Meat Product Quick-freeze Process Technologies[J]. Cold Storage Technology, 2010, 0(3): 40-42 |
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| Authors: | Wang Jincheng |
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| Affiliation: | Wang Jincheng (Shandong huayu vocational college, Dezhou, 253034) |
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| Abstract: | People＇s taste about food continuous update, along with people living words level of exaltation. Quick-frozen food sell at home and abroad because of its eutrophy, fresh and testy. This paper introduces the quick-frozen food and meat product quick-freeze process technologies. |
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| Keywords: | Quick-frozen food Freshness Nutritional value |
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