【摘要】 以包菜和鲜猪肉为馅料,采用不同风速及预冷时间对饺子的速冻工艺进行试验,结果表明:风速在5 m/s时速冻饺子的冻裂率最高,在3 m/s和6 m/s时冻裂率较低。在180 min内,随着预冷时间延长,速冻饺子的冻裂率呈逐渐降低的趋势。更多还原

【Abstract】 The effect of different wind speeds and precooling times on the cracking rate of quick-frozen dumpling were studied.The results showed the cracking rate of quick-frozen dumpling was highest under the condition of wind-speed 5 m/s. The cracking rate of quick-frozen dumpling was lowest under the condition of wind-speed 3 m/s and 6 m/s.Within 180 min, the cracking rate of quick-frozen dumpling was gradually decreased with the precooling time going on.更多还原