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quick freezing
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quick freezing
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农学
速冻
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quick freezing
速冻
水产品在30分钟内通过0~-5℃的最大冰晶生成带,水产品所含的全部或大部分水分随着内部热量的外散而形成合理的微小冰晶体,减少水产品中微生物生命活动和水产品营养成分变化所必需的液态水分,达到最大限度地保留水产品原有的天然品质的一种方法。
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