摘要
速冻调理蔬菜的前处理工艺包括新鲜蔬菜的清洗、切分漂烫以及成型等工艺,处理之后的调理蔬菜为了在贮存、运输和销售环节上保持其良好的口感与风味,选取适宜的速冻技术就显得极为重要。为此详细概括了速冻调理蔬菜的前处理工艺,并论述了目前国内外速冻技术的发展现状,同时综合分析了我国速冻调理蔬菜技术的发展方向与趋势。
The pretreatments of qu＇ick-frozen vegetables include fresh vegetables cleaning, blanching and segmentation of molding. In order to keep the good taste and flavor during the period of storage, transportation and sales links, selecting the appropriate frozen technology is very important. Summarize the technological process of quick-frozen vegetables and discuss the development status of quick-frozen technology. Meanwhile, it also expounds the development trend of China＇s quick-frozen vegetable technology.
出处
《食品工业》
北大核心
2015年第7期249-252,共4页
The Food Industry
基金
“十二五”农村领域国家科技计划子课题(2012BAD37B07-06)
国家自然科学基金项目(No.31371723)
食品科学创新团队-中国传统食品与中餐食品工业化关键技术的研究与应用(IDHT20130506)
关键词
速冻调理蔬菜
前处理
速冻技术
frozen vegetables
pretreatment
quick-frozen technology
