速冻发酵面制品技术的探究

Explore the Frozen Pasta Fermentation Technology

速冻食品的加工和保存是对其质量造成影响的主要因素,以下将对速冻的熟发酵小笼包进行研究,对速冻发酵面制品技术进行了研究,并从加工工艺等方面对速冻小笼包质量提出了改进措施。

Frozen food processing and preservation are the main factors that affect its quality, the following will be frozen dumplings cooked fermentation study on the frozen surface of fermentation technology products have been studied, and other aspects of the process from small frozen cage proposed package quality improvement measures.