家电科技2024，Vol.1Issue(1)：104-107,119,5.DOI:10.19784/j.cnki.issn1672-0172.2024.01.017
最优蒸烤组合解冻方式探究
Research on the optimal thawing method of steaming and baking combination
黄闻霞 1姜慧雯 1刘霖 1王楠楠 1周海昕1
作者信息
- 1. 老板电器股份有限公司 浙江杭州 311100
- 折叠
摘要
Abstract
In the integrated steaming and baking machine,traditional methods such as steaming or baking were often used to thaw food,which not only takes a long time but also leads to uneven thawing of food.Therefore,the combination of steaming and baking thawing method,which is different from traditional methods,was used to thaw pork mince.At the same time,the influence of traditional steaming or baking thawing methods on the thawing rate and over ripening rate of pork mince was compared.Then,standard and non-standard ingredients,as well as multiple machine models,were used to verify and determine the optimal steaming and baking combination thawing method.The results showed that 60℃+medium humidity and 50℃nutrient steaming could be the best way to thaw minced pork.The standard ingredients,non-standard ingredients and a variety of machine validation results showed that 60℃+medium humidity thawing conditions had the strongest compatibility and were suitable for thawing a variety of food ingredients.关键词
蒸烤/解冻/高湿/中湿/低湿Key words
Combination of steaming and baking/Thaw/High humidity/Medium humidity/Low humidity分类
轻工纺织引用本文复制引用
黄闻霞,姜慧雯,刘霖,王楠楠,周海昕..最优蒸烤组合解冻方式探究[J].家电科技,2024,1(1):104-107,119,5.
