食品专业毕业论文外文翻译3文档格式.docx
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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