摘要
本文以鱼香肉丝的冷链存储为研究对象,通过单因素实验和正交实验,利用存储温度、湿度、时间变化对成品品质的影响进行研究,得出鱼香肉丝的冷链存储标准化最佳储存方法为:存储温度-28℃,存储湿度-42%RH,时间20 min。
In this paper, the cold chain storage of Yuxiang meat silk is the main research object. Through single factor experiment and orthogonal experiment, the influence of storage temperature, humidity and time on the quality of finished products is studied. The best storage method of cold chain storage standardization of Yuxiang meat silk is: storage temperature is-28 ℃, storage humidity is-42% RH, and storage time is 20 minutes.
作者
谢洪山
Xie Hongshan(Tourism College,Qingdao Technical College,Qingdao 266045,China)
出处
《现代食品》
2020年第8期113-115,131,共4页
Modern Food
关键词
冷链食品
低温冷藏
鱼香肉丝
存储标准
Cold-chain food
The low temperature cold storage
Braised pork
Storage standardization
