摘要
用真空冷却代替现有冷却肉生产过程中采用的风冷，将肉贮藏在 (1± 1)℃的冷柜内。试验结果表明，真空冷却不仅可以大大缩短冷却时间，并且由于降温及时，肉的贮藏质量明显提高，贮藏期由原来的 7天延长到 12天左右 ;经真空冷却后，其肉的重量损失约为 4％～ 5％，在进行真空冷却前向肉表面喷蒸馏水可有效地减少鲜肉的失重。
Vacuum cooling was used instead of conventional air blast cooling to low down the temperature of fresh meat on the producing line of cooled meat, then the meat was stored at (1± 1)℃ .The results indicated that vacuum cooling could greatly shorten the treating time and keep the meat′ s quality for a longer time. The weight loss due to vacuum cooling could be reduced by spraying water to the surface of the meat before it was vacuum cooled.
出处
《保鲜与加工》
CAS
2001年第5期9-11,共3页
Storage and Process
关键词
鲜肉
真空冷却
失重
保鲜工艺
fresh meat
vacuum
cooling
weight loss
fresh keeping
