Frozen vegetables produced in most areas of our country do not get the desired effect. They seem to be beaten by frost. Once they are thawed, they will brown, become soft and rotten, and lose their umami taste and carry peculiar smell when eaten. The reason for this change is that It is because vege...
Frozen vegetables produced in most areas of our country do not always get the desired effect. They seem to be beaten by frost. Once they are thawed, they will brown, become soft and rotten, and lose their umami taste and have peculiar smells when they are eaten. The reason for this change is that It...
Rapid freezing refers to a method in which the food quickly passes through the maximum ice crystal formation zone of -1 to -5 degrees Celsius, and the average temperature reaches minus 18 degrees Celsius or lower. The rapid freezing must ensure that the various physical or The chemical change can ac...
The results of the research on the influence of air pressure on the speed of food freezing show that: under a certain pressure, the food freezing curve can be divided into three sections: 1. Cooling section: the cold mass is cooled from the initial state to the ice crystallization zone. At this stag...
Take 10 g of the sample, grind it into a slurry with a mortar, add 10 mL of distilled water, 1 mL of 0.01 mol/L sodium hydroxide solution, and cool in a boiling water bath for 30 minutes. Draw 2 mL of the clear sample solution, put them in 25 mL volumetric flasks, add water to make up to 4.0 mL, and...
In the West, after World War II, quick-frozen vegetables developed rapidly. my country bought equipment from foreign countries in the 1970s, began processing and exporting. Mass production started in 1980. Recently, both export and internal sales have greatly increased. Present Only good quality raw...
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