【正文】 rb 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。 use them to make soups or stews. Cook raw food and if you like the taste and texture, use it. FREEZING GAME MEATS Freshly slaughtered meat carcasses or pieces need to be cooled to below 40 ℃ within 24 hours to prevent souring or spoiling. The meat should be chilled to 32 to 36 ℃ . Variety meats (liver, heart or sweetbreads) are ready to be wrapped and frozen after they are cold. For more information, request HGIC 3516, Safe Handling of Wild Game Meats. Quail, dove, duck, pheasant and other game birds should be dressed and gutted as soon as possible after shooting. Cool and clean properly. Remove excess fat on wild ducks and geese since it bees rancid very quickly. Freeze as directed for poultry. For more information, request HGIC 3515, Safe Handling of Wild Game Birds. Note: Do not stuff poultry or game birds before freezing them. During freezing or thawing, food poisoning bacteria could easily grow in the stuffing. Commerciallystuffed frozen poultry is prepared under special safety conditions that cannot be duplicated at home. FREEZING FISH Fish for freezing should be fresh as possible. Wash fish and remove scales by scraping fish gently from tail to head with the dull edge of the knife or spoon. Remove entrails after cutting entire length of belly from vent to head. Remove head by cutting above collarbone. Break backbone over edge of cutting board or table. Remove dorsal or large back fin by cutting flesh along each side and pulling fin out. Do not trim fins with shears or a knife because bones will be left at the base of the fin. Wash fish thoroughly in cold running water. 山東建筑大學畢業(yè)設計 外文文獻及譯文 4 Fish is now dressed or pan dressed, depending on size. Large fish should be cut into steaks or fillets for easier cooking. For steaks, cut fish crosswise into 1 inch thick steaks. For fillets, cut down back of fish from tail to head. Then cut down to backbone just above collarbone. Turn knife flat and cut flesh along backbone to tail allowing knife to run over rib bones. Lift off entire side of fish in one piece, freeing fillet at tail. Turn fish over and cut fillet from other side. Pretreating: Fish are categorized as either fat or lean fish by the amount of fat in their flesh. Fat fish include varieties such as mullet, mackerel, trout, tuna and salmon. Lean fish include flounder, cod, whiting, redfish, croaker, snapper, grouper, sheepshead and most freshwater fish. Before freezing, fish can be pretreated to improve the quality of the stored fish. Fatty fish should be dipped for 20 seconds in an ascorbic acid solution made from 2 tablespoons ascorbic acid to 1 quart of cold water to control rancidity and flavor change. Lean fish may be dipped for 20 seconds in a brine of 1cup salt to 1 quart of cold water to firm the fish and decrease drip loss on thawing. (These pretreatments are not needed if a lemongelatin glaze is used.) Methods of Freezing: Fish may be frozen using any of the following glazes. If several fish are placed in the same package, place freezer paper or wrap between them for easier separation. LemonGelatin Glaze: To prepare glaze, mix 1 cup lemon juice and 1?cups water. Dissolve one packet of unflavored gelatin in ?cup lemon juicewater mixture. Heat the remaining 1 cups of liquid to boiling. Stir the dissolved gelatin mixture into the boiling liquid. Cool to room temperature. When cool, dip the cold fish into the lemongelatin glaze and drain. Wrap the fish in moisture and vaporresistant packaging, label and freeze. Ice Glaze: Place unwrapped fish in the freezer to freeze. As soon as it is frozen, dip fish in nearfreezing ice water. Place fish again in the freezer a few minutes to harden the glaze. Take fish out, and repeat the glaze until a uniform cover of ice is formed. Wrap the fish in moisture and vaporresistant paper or place in freezer bags. Label and freeze. Water: Place fish in a shallow metal, foil or plastic pan。山東建筑大學畢業(yè)設計 外文文獻及譯文 1 外文文獻： Freezing Meats and Seafood SAFETY OF FROZEN MEATS Wholesome food stored constantly at 0℃ will always be safe. Only the quality suffers with lengthy freezer storage. Freezing preserves food for extended periods because it prevent