肉的形态结构与化学组成.pptVIP

(4)liquid cooling：use cold water、cold saline to soak or sprinkle，poultry often uses. （液体冷却法：用冷水、冷盐水浸泡或喷洒，禽常用。） (3)superspeed cooling：the common used method in foreign，the storeroom temperature -30℃ or 20~-25℃. （超高速冷却法：在国外普遍应用的方法，冷库的温度在-30℃ 或 20~-25℃） Meat freezing： 1. The definition：Carneous part and all moisture content changed into ice crystal then the deep layer temperature of meat dropped -15℃ following process. The meat named frozen meat or freezing meat，to freeze meat aims at preserving meat long-term. 定义：即肉的水分部分或全部变成冰，肉深层温度降-15℃以下的过程。这种肉称为冻结肉或冷冻肉，对肉进行冻结的目的在于长期保存。 3. Carneous freezing three phases： (1) The first phase：from some first temperature to cooling freezing point； (2) The second phase：fast freezing is good idea； (3) The third phase：temperature continues to descend from -5℃，less freezing content，reduces the temperature quickly then reaches refrigeration. （第一阶段：从肉的某一初温冷却到冰点；第二阶段：快速冻结较理想；第三阶段：温度从-5℃继续下降，结冰量很少，降温速度快，直到冷藏。） 2. The freezing method：two step freezing、once freezing and ultra low temperature once freezing（两步冻结法、一次冻结法、超低温一次冻结法） (三) The freezing and reservation of meat 1. The keeping time of frozen meat：the keeping time order about kinds of meat is beef、mutton、pork and poultry meat. 2. The sanitary requirement of frozen meat for refrigeration： （三）肉的冷冻储藏： 1 冷冻肉的保存期：各种动物肉的保存时间次序是牛肉、羊肉、猪肉和禽肉。 2 冷藏冻肉的卫生要求： (四)The thawing of frozen meat： 1. Deferred thawing：the reasonable thawing method，is air thawing.缓慢解冻：合理的解冻方法，也是空气解冻。 2. Room temperature thawing：using room temperature 20℃ to thaw.室温解冻：用室温20℃解冻 3. Current soak thawing：running off meat nutrient. 　流水浸泡解冻：营养物质会流失 4. Vaccum thawing：utilizing low temperature steam to thaw. 　　真空解冻：利用低温蒸汽进行解冻 5. Steam congealed thawing：蒸汽冷凝解冻 6. High frequency thawing：高频解冻 * * The fourth chapter The carneous morphous structure and chemical composition The first section The carneous morphous structure and chemical composition 第四章 肉的形态结构与化学组成 第一节 肉的形态结构 一、The concept of meat(肉的概念） From meat Industry and