摘要
速冻水饺目前存在着许多质量问题,冻裂是速冻水饺常见质量问题；该文就速冻水饺冻裂问题进行详细论述,分析影响机理,找出影响因素,提出注意事项,以提高其质量。
Cracking is the common quality problem of the quick-freezing dumplings. This text expounded the fact in detail that the common quality problem of the dumpling, analyzed the mechanism of in- fluencing, found out the influence factors. Put forward the precautions to improve the quality.
出处
《粮食与油脂》
2007年第2期13-14,共2页
Cereals & Oils
关键词
速冻水饺
冻裂
速冻食品
quick-freeze dumpling
cracking
quick-freezing food
