食品專業(yè)畢業(yè)論文外文翻譯--冷凍肉類和海鮮-食品科學(xué)(編輯修改稿)
2025-02-24 01:18 本頁面
【文章內(nèi)容簡介】 ish in moisture and vaporresistant paper or place in freezer bags. Label and freeze. Water: Place fish in a shallow metal, foil or plastic pan。 cover with water and freeze. To prevent evaporation of the ice, wrap the container in freezer paper after it is frozen, label and freeze. 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 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, basement, car, plastic garbage bag, out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat. There are three safe ways to defrost food: in the refrigerator, in cold water or in the microwave. It’s best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight。 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.
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