【正文】 ices today. CFC Refrigerants Commercial chlorofluorocarbon (CFC) production began with R12 in early 1931, R11 in 1932, R114 in 1933, and R113 in 1934。然而，這將大約是與已經(jīng)解凍的通常烹調(diào)的時間相比一個半的時間。當用微波解凍食品，有計劃煮熟后立山東建筑大學畢業(yè)設(shè)計 外文文獻及譯文 14 即解凍，因為有些地方的食物可能會變熱，開始變熟。 大的食品需要一至兩天。最大的貯藏壽命和品質(zhì)是在未被加工，有殼但沒有頭的時候凍結(jié)。如果需要 , 牡蠣可以漂洗以去除所有沙子。簡單地包裹整個龍蝦或龍蝦部份。山東建筑大學畢業(yè)設(shè)計 外文文獻及譯文 13 在煮沸螃蟹后五分鐘簡單地去除后腿、內(nèi)臟和鰓。冷卻和凍結(jié)。盡快冷凍魚，把魚浸在附近冷凍冰水中。 如果幾個魚都放在同一包 ,在冰箱中容易分開它們之間的包裹。然后提起整條魚，放開魚的尾部，把魚翻過來，以便進行整理。洗魚及清除鱗魚應用邊緣鈍的刀或勺子緩緩從尾部到頭部刮。 更多的資料，參考 hgic3516 新鮮肉的安全處理。 (見冷凍貯藏下面的圖表 )。 如果家用冰箱有 速凍 的貨架，可以使用它。凍結(jié)一般不會造成家禽顏色的變化。如果你看到一系列偶然破裂或打開的食品是放在冰箱里，只要把它再包裹或重新包裹，它仍可安全使用。但烹調(diào)將銷毀所有的寄生蟲。 most foods require a day or two. For large items like turkeys allow one day for each 5 pounds of weight. For faster defrosting, place food in a leakproof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, refrigerate the food until ready to use. 山東建筑大學畢業(yè)設(shè)計 外文文獻及譯文 7 When microwavedefrosting food, plan to cook it immediately after thawing because some areas of the food may bee warm and begin to cook during microwaving. Holding partially cooked food is not remended because any bacteria present wouldn’t have been destroyed. REFREEZING Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods that were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly. Cooking Frozen Foods Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times the usual cooking time for food which has been thawed. Remember to discard any wrapping or absorbent paper from meat or poultry. When cooking whole poultry, remove the giblet pack from the cavity as soon as you can loosen it. Cook the giblets separately. Read the label on USDAinspected frozen meat and poultry products. Some, such as prestuffed whole birds, MUST be cooked from the frozen state to ensure a safely cooked product. FREEZER STORAGE CHART (0 ℃ ) Note: Frozen foods remain safe indefinitely。 cover with water and freeze. To prevent evaporation of the ice, wrap the container in freezer paper after it is frozen, label and freeze. 山東建筑大學畢業(yè)設(shè)計 外文文獻及譯文 5 Fish Roe: Thoroughly wash and package in freezer containers or bags and boxes, leaving 1 inch head space. Seal and freeze. FREEZING SHELLFISH Clams: Clams can be frozen either in the shell or shucked. To freeze the clams in the shell, simply place the live clams in moisture and vaporresistant bags. Press out excess air and freeze. To freeze the clam meat, shuck the clams, then clean and wash the meat thoroughly. Drain and pack in freezer containers, leaving 1 inch headspace. Seal, label and freeze. Crabs: Select only live crabs to prepare for freezing. Crab freezes better if not picked before freezing. Simply remove the back, legs, entrails and gills either before or after boiling the crab for five minutes. (Be sure to cool the crab quickly after it is cooked.) The claws and body or core of the crab that still contains the meat should then be wrapped or iceglazed and wrapped in freezer wrap or paper. Seal, label and freeze. Lobster: For best quality, lobster should be frozen uncooked. Freeze the lobster whole, or clean it and freeze just the shell portions that contain the edible meat. (Some lobsters have large front claws that contain edible meat, while others have edible meat mainly in the tail section.) Freeze lobster in the shell, to help keep the meat from drying out. Simply wrap the whole lobster or lobster portions in moisture and vaporresistant wrapping and freeze. Lobster can be cooked and then frozen, but the quality will not be as good. Oysters: Oysters that are still in the shell should only be frozen live. A live oyster will keep its shell tightly closed or will close when tapped. If you have plenty of freezer space and want to freeze the oysters in the shell, simply wash the shells thoroughly and place in moisture and vaporresistant bags. Shuck the oysters to save freezer space. First, wash the oyster shells, discarding any that have died. Shuck oysters into a strainer, saving the liquor, and remove any pieces of shell or sand. If 山東建筑大學畢業(yè)設(shè)計 外文文獻及譯文 6 necessary, the oysters can be rinsed to remove any sand. Place oysters and liquor in a plastic container or freezer bag, leaving 1inch headspace. Seal and freeze. Note: Freezing does change the texture and flavor of oysters. These oysters may be best used in casseroles or stews. Scallops: Scallops for freezing should be live until shucked. A live scallop will keep its shell tightly closed or will close it when tapped. To freeze, place shucked scallops in a freezer container, leaving ?inch headspace, seal and freeze. Shrimp: Select highquality, fresh shrimp for freezing. Shrimp can be frozen cooked or raw, in or out of the shell. For maximum storage life and quality, freeze shrimp raw, with heads removed, but shells still on. Shrimp may also be frozen in water in a freezer container. Be sure to wash and drain the shrimp if frozen uncooked. Quickly chill cooked shrimp before freezing. Package in freezer containers or bags, leaving 1 inch headspace. Seal and freeze. SAFE DEFROSTING Never defrost foods in a garage, basem