摘要
用绵羊后腿为解冻材料,进行微波解冻、空气解冻和水解冻。通过测定其解冻至0℃所需的时间和解冻后羊腿的质量损失率进行比较,以及解冻后羊腿品质分析,表明微波解冻效果明显。
This paper introduced that several kinds of defrosting methods for refrigerant sheep hind leg, carries on the microwave to defrost, air de.frosting and water defrosting. Through determines its defrosting after the time, defrosting which 0 ℃ needs the mutton leg loss factor comparison, after as well as the defrosting time and defrosting the mutton leg quality analysis, indicated the microwave defrosting effect is obvious.
出处
《农产品加工（下）》
2006年第12期51-54,共4页
Farm Products Processing
关键词
冷冻羊腿
微波解冻
水解冻
空气解冻
refrigerant mutton leg
microwave defrosting
water defrosting
air defrosting
