| 日本冰温技术发展史略 |
| |
| 引用本文： | 刘志鸣,万金庆,王建民. 日本冰温技术发展史略[J]. 制冷与空调(四川), 2005, 20(3): 70-74,57 |
| |
| 作者姓名： | 刘志鸣 万金庆 王建民 |
| |
| 作者单位： | 1. 上海水产大学食品学院,200090
2. 上海水产大学日语系,200090 |
| |
| 基金项目： | 上海水产大学校科研和教改项目，上海市教委资助项目 |
| |
| 摘 要： | 冰温技术在高品质保持食品的风味,鲜度,口感方面有着独特的优势.本文主要从冰温技术的起源、应用,发展等方面介绍日本冰温技术的发展状况;同时也阐述了冰温技术的基本原理,举例介绍了冰温贮藏、冰温干燥、冰温后熟、冰温浓缩、冰温冷藏链等方面的应用.
|
| 关 键 词： | 冰温 贮藏 后熟 干燥 浓缩 |
History of Japanese Controlled Freezing Point Technique |
| |
| Liu Zhiming,Wan Jinqing,Wang Jianmin. History of Japanese Controlled Freezing Point Technique[J]. Refrigeration & Air-condition, 2005, 20(3): 70-74,57 |
| |
| Authors: | Liu Zhiming Wan Jinqing Wang Jianmin |
| |
| Abstract: | The superiority of controlled point technique lies that it can keep the special flavor, freshness and texture of foods with high quality. The history of Controlled Freezing Point Technique in Japan is presented with the aspects of it's origin, application and development. The principle of Controlled Freezing Point Technique is also presented, and the result of storage, dried, aged, concentrated, cold chain at Controlled Freezing Point Technique are discussed by examples. |
| |
| Keywords: | controlled fieezing point storage aged dry concentrated |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
