摘要
肉类的冻结加工技术有两阶段冻结工艺和直接冻结工艺等。通过试验对比认为 ,直接冻结工艺优于两阶段冻结工艺 ,且对提高冷藏企业的经济效益有一定的积极作用。
Two steps chilling technique and direct chilling technique are two methods of meat chilling processing technology Through out the experiment,direct chilling technique is better than two steps chilling technique,and refrigerating firm can acquire increased benefit from it
出处
《肉类研究》
2003年第2期23-24,48,共3页
Meat Research
关键词
肉类
两阶段冻结工艺
直接冻结工艺
经济效益
Chilled meat
Two steps chilling technique
Direct chilling technique
Econcomic benefit
