食品专业毕业论文外文翻译3.docx

食品专业毕业论文外文翻译3.docx

《食品专业毕业论文外文翻译3.docx》由会员分享，可在线阅读，更多相关《食品专业毕业论文外文翻译3.docx（14页珍藏版）》请在冰点文库上搜索。

食品专业毕业论文外文翻译3

外文文献：

FreezingMeatsandSeafood

SAFETYOFFROZENMEATS

Wholesomefoodstoredconstantlyat0℃willalwaysbesafe.Onlythequalitysufferswithlengthyfreezerstorage.Freezingpreservesfoodforextendedperiodsbecauseitpreventsthegrowthofmicroorganismsthatcausebothfoodspoilageandfoodborneillness.Oncethawed,however,thesemicrobescanagainbecomeactive,multiplyingundertherightconditionstolevelsthatcanleadtofoodborneillness.Sincetheywillthengrowataboutthesamerateasmicroorganismsonfreshfood,handlethaweditemsasyouwouldanyperishable.Trichinaandotherparasitescanbedestroyedbysub-zerofreezingtemperatures.However,verystrictgovernment-supervisedconditionsmustbemet.Itisnotrecommendedtorelyonhomefreezingtodestroytrichina.Throughcookingwilldestroyallparasites.

NUTRIENTVALUE

Thefreezingprocessitselfdoesnotdestroynutrients.Inmeatandpoultryproducts,thereislittlechangeinnutrientvalueduringfreezerstorage.

PACKAGING

Properpackaginghelpsmaintainqualityandprevent"freezerburn."Itissafetofreezemeatorpoultrydirectlyinitssupermarketwrapping,butthistypeofwrapispermeabletoair.Unlessyouwillbeusingthefoodinamonthortwo,overwrapthesepackagesasyouwouldanyfoodforlong-termstorageusingairtightheavy-dutyfoil,plasticwraporfreezerpaper,orplacethepackageinsideaplasticbag.Usethesematerialsorairtightfreezercontainerstorepackagefamilypacksintosmalleramountsorfreezefoodsfromopenedpackages.Itisnotnecessarytorinsemeatandpoultrybeforefreezing.Freezeunopenedvacuumpackagesasis.

Ifyounoticethatapackagehasaccidentallytornorhasopenedwhilefoodisinthefreezer,itisstillsafetouse;merelyoverwraporrewrapit.

FREEZERBURN

Freezerburndoesnotmakefoodunsafe,merelydryinspots.Itappearsasgrayish-brownleatheryspotsandiscausedbyairreachingthesurfaceofthefood.Cutfreezer-burnedportionsawayeitherbeforeoraftercookingthefood.Heavilyfreezer-burnedfoodsmayhavetobediscardedforqualityreasons.

COLORCHANGES

Colorchangescanoccurinfrozenfoods.Thebrightredcolorofmeataspurchasedusuallyturnsdarkorpalebrowndependingonitsvariety.Thismaybeduetolackofoxygen,freezerburnorabnormallylongstorage.

Freezingdoesn’tusuallycausecolorchangesinpoultry.However,thebonesandthemeatnearthemcanbecomedark.Bonedarkeningresultswhenpigmentseepsthroughtheporousbonesofyoungpoultryintothesurroundingtissueswhenthepoultrymeatisfrozenandthawed.

FREEZERAPIDLY

Freezefoodasquicklyaspossibletomaintainitsquality.Slowfreezingcreateslarge,disruptiveicecrystals.Duringthawing,theydamagethecellsandcausemeatto"drip"orlosejuiciness.Ideally,food2inchesthickshouldfreezecompletelyinabouttwohours.Ifyourhomefreezerhasa"quick-freeze"shelf,useit.Neverstackpackagestobefrozen.Instead,spreadthemoutinonelayerontheshelves,stackingthemonlyafterfrozensolid.

REFRIGERATORFREEZERS

Ifarefrigeratorfreezingcompartmentcan’tmaintain0℃,orifthedoorisopenedfrequently,useitonlyforshort-termfoodstorage.Eatthosefoodsassoonaspossibleforbestquality.Useafree-standingfreezersetat0℃orbelowforlong-termstorageoffrozenfoods.Keepathermometerinyourfreezingcompartmentorfreezertocheckthetemperature.

LENGTHOFTIME

Becausefreezingkeepsfoodsafealmostindefinitely,recommendedstoragetimesareforqualityonly.（Seefreezerstoragechartbelow.）Ifafoodisnotlistedonthechart,youmaydetermineitsqualityafterdefrosting.Firstchecktheodor.Somefoodswilldeveloparancidoroffodorwhenfrozentoolongandshouldbediscarded.Somemaynotlookpicture-perfectorbeofhighenoughqualitytoservealone,butmaybeedible;usethemtomakesoupsorstews.Cookrawfoodandifyoulikethetasteandtexture,useit.

FREEZINGGAMEMEATS

Freshlyslaughteredmeatcarcassesorpiecesneedtobecooledtobelow-40℃within24hourstopreventsouringorspoiling.Themeatshouldbechilledto-32to-36℃.Varietymeats（liver,heartorsweetbreads）arereadytobewrappedandfrozenaftertheyarecold.Formoreinformation,requestHGIC3516,SafeHandlingofWildGameMeats.

Quail,dove,duck,pheasantandothergamebirdsshouldbedressedandguttedassoonaspossibleaftershooting.Coolandcleanproperly.Removeexcessfatonwildducksandgeesesinceitbecomesrancidveryquickly.Freezeasdirectedforpoultry.Formoreinformation,requestHGIC3515,SafeHandlingofWildGameBirds.

Note:

Donotstuffpoultryorgamebirdsbeforefreezingthem.Duringfreezingorthawing,foodpoisoningbacteriacouldeasilygrowinthestuffing.Commercially-stuffedfrozenpoultryispreparedunderspecialsafetyconditionsthatcannotbeduplicatedathome.

FREEZINGFISH

Fishforfreezingshouldbefreshaspossible.Washfishandremovescalesbyscrapingfishgentlyfromtailtoheadwiththedulledgeoftheknifeorspoon.Removeentrailsaftercuttingentirelengthofbellyfromventtohead.Removeheadbycuttingabovecollarbone.Breakbackboneoveredgeofcuttingboardortable.Removedorsalorlargebackfinbycuttingfleshalongeachsideandpullingfinout.Donottrimfinswithshearsoraknifebecauseboneswillbeleftatthebaseofthefin.Washfishthoroughlyincoldrunningwater.

Fishisnowdressedorpandressed,dependingonsize.Largefishshouldbecutintosteaksorfilletsforeasiercooking.Forsteaks,cutfishcrosswiseinto1inchthicksteaks.Forfillets,cutdownbackoffishfromtailtohead.Thencutdowntobackbonejustabovecollarbone.Turnknifeflatandcutfleshalongbackbonetotailallowingknifetorunoverribbones.Liftoffentiresideoffishinonepiece,freeingfilletattail.Turnfishoverandcutfilletfromotherside.

Pretreating:

Fisharecategorizedaseitherfatorleanfishbytheamountoffatintheirflesh.Fatfishincludevarietiessuchasmullet,mackerel,trout,tunaandsalmon.Leanfishincludeflounder,cod,whiting,redfish,croaker,snapper,grouper,sheepsheadandmostfreshwaterfish.

Beforefreezing,fishcanbepretreatedtoimprovethequalityofthestoredfish.Fattyfishshouldbedippedfor20secondsinanascorbicacidsolutionmadefrom2tablespoonsascorbicacidto1quartofcoldwatertocontrolrancidityandflavorchange.Leanfishmaybedippedfor20secondsinabrineof1cupsaltto1quartofcoldwatertofirmthefishanddecreasedriplossonthawing.（Thesepretreatmentsarenotneededifalemon-gelatinglazeisused.）

MethodsofFreezing:

Fishmaybefrozenusinganyofthefollowingglazes.Ifseveralfishareplacedinthesamepackage,placefreezerpaperorwrapbetweenthemforeasierseparation.

Lemon-GelatinGlaze:

Toprepareglaze,mix1cuplemonjuiceand1?

cupswater.Dissolveonepacketofunflavoredgelatinin?

cuplemonjuice-watermixture.Heattheremaining1cupsofliquidtoboiling.Stirthedissolvedgelatinmixtureintotheboilingliquid.Cooltoroomtemperature.Whencool,dipthecoldfishintothelemon-gelatinglazeanddrain.Wrapthefishinmoisture-andvapor-resistantpackaging,labelandfreeze.

IceGlaze:

Placeunwrappedfishinthefreezertofreeze.Assoonasitisfrozen,dipfishinnear-freezingicewater.Placefishagaininthefreezerafewminutestohardentheglaze.Takefishout,andrepeattheglazeuntilauniformcoveroficeisformed.Wrapthefishinmoisture-andvapor-resistantpaperorplaceinfreezerbags.Labelandfreeze.

Water:

Placefishinashallowmetal,foilorplasticpan;coverwithwaterandfreeze.Topreventevaporationoftheice,wrapthecontainerinfreezerpaperafteritisfrozen,labelandfreeze.

FishRoe:

Thoroughlywashandpackageinfreezercontainersorbagsandboxes,leaving1inchheadspace.Sealandfreeze.

FREEZINGSHELLFISH

Clams:

Clamscanbefrozeneitherintheshellorshucked.Tofreezetheclamsintheshell,simplyplacetheliveclamsinmoisture-andvapor-resistantbags.Pressoutexcessairandfreeze.

Tofreezetheclammeat,shucktheclams,thencleanandwashthemeatthoroughly.Drainandpackinfreezercontainers,leaving1inchhead-space.Seal,labelandfreeze.

Crabs:

Selectonlylivecrabstoprepareforfreezing.Crabfreezesbetterifnot"picked"beforefreezing.Simplyremovetheback,legs,entrailsandgillseitherbeforeorafterboilingthecrabforfiveminutes.（Besuretocoolthecrabquicklyafteritiscooked.）Theclawsandbodyorcoreofthecrabthatstillcontainsthemeatshouldthenbewrappedorice-glazedandwrappedinfreezerwraporpaper.Seal,labelandfreeze.

Lobster:

Forbestquality,lobstershouldbefrozenuncooked.Freezethelobsterwhole,orcleanitandfreezejusttheshellportionsthatcontaintheediblemeat.（Somelobstershavelargefrontclawsthatcontainediblemeat,whileothershaveediblemeatmainlyinthetailsection.）Freezelobsterintheshell,tohelpkeepthemeatfromdryingout.Simplywrapthewholelobsterorlobsterportionsinmoisture-andvapor-resistantwrappingandfreeze.Lobstercanbecookedandthenfrozen,butthequalitywillnotbeasgood.

Oysters:

Oystersthatarestillintheshellshouldonlybefrozenlive.Aliveoysterwillkeepitsshelltightlyclosedorwillclosewhentapped.Ifyouhaveplentyoffreezerspaceandwanttofreezetheoystersintheshell,simplywashtheshellsthoroughlyandplaceinmoisture-andvapor-resistantbags.

Shucktheoysterstosavefreezerspace.First,washtheoystershells,discardinganythathavedied.Shuckoystersintoastrainer,savin