食品專業(yè)畢業(yè)論文外文翻譯--冷凍肉類和海鮮

1、<p>　　2430單詞，12000英文字符，3940漢字</p><p>　　出處: Jeremiah L E. Freezing effects of food quality.[J]. Freezing Effects of Food Quality, 2006.</p><p><b>　　外文文獻：</b></p><p>

2、　　Freezing Meats and Seafood</p><p>　　SAFETY OF FROZEN MEATS</p><p>　　Wholesome food stored constantly at 0℃ will always be safe. Only the quality suffers with lengthy freezer storage. Freezing

3、preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. Once thawed, however, these microbes can again become active, multiplying under th

4、e right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, handle th</p><p>　　NUTRIENT VALUE</p><p>　　The

5、freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.</p><p><b>　　PACKAGING</b></p><p>　　

6、Proper packaging helps maintain quality and prevent "freezer burn." It is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is permeable to air. Unless you will be using

7、 the food in a month or two, overwrap these packages as you would any food for long-term storage using airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a plastic bag. Use these materia

8、ls or airtight freezer containers to repackage family packs into small</p><p>　　If you notice that a package has accidentally torn or has opened while food is in the freezer, it is still safe to use; merely

9、overwrap or rewrap it.</p><p>　　FREEZER BURN</p><p>　　Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the su

10、rface of the food. Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.</p><p>　　COLOR CHANGES</p><p

11、>　　Color changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long stora

12、ge.</p><p>　　Freezing doesn’t usually cause color changes in poultry. However, the bones and the meat near them can become dark. Bone darkening results when pigment seeps through the porous bones of young po

13、ultry into the surrounding tissues when the poultry meat is frozen and thawed.</p><p>　　FREEZE RAPIDLY</p><p>　　Freeze food as quickly as possible to maintain its quality. Slow freezing creates

14、large, disruptive ice crystals. During thawing, they damage the cells and cause meat to "drip" or lose juiciness. Ideally, food 2 inches thick should freeze completely in about two hours. If your home freezer h

15、as a "quick-freeze" shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on the shelves, stacking them only after frozen solid. </p><p>　　REFRIGERATOR FREEZERS<

16、;/p><p>　　If a refrigerator freezing compartment can’t maintain 0 ℃, or if the door is opened frequently, use it only for short-term food storage. Eat those foods as soon as possible for best quality. Use a fre

17、e-standing freezer set at 0 ℃ or below for long-term storage of frozen foods. Keep a thermometer in your freezing compartment or freezer to check the temperature.</p><p>　　LENGTH OF TIME</p><p>

18、　　Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. (See freezer storage chart below.) If a food is not listed on the chart, you may determine its quality after defrost

19、ing. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture-perfect or be of high enough quality to serve alone, but may be edible; use

20、them to make soups or stews. Cook raw food and if you like the</p><p>　　FREEZING GAME MEATS</p><p>　　Freshly slaughtered meat carcasses or pieces need to be cooled to below -40 ℃ within 24 hours

21、 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, Sa

22、fe Handling of Wild Game Meats.</p><p>　　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 d

23、ucks and geese since it becomes rancid very quickly. Freeze as directed for poultry. For more information, request HGIC 3515, Safe Handling of Wild Game Birds.</p><p>　　Note: Do not stuff poultry or game bir

24、ds before freezing them. During freezing or thawing, food poisoning bacteria could easily grow in the stuffing. Commercially-stuffed frozen poultry is prepared under special safety conditions that cannot be duplicated at

25、 home.</p><p>　　FREEZING FISH</p><p>　　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 spo

26、on. 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 al

27、ong 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.</p><p>　　Fish is now dressed or pan dressed, depending on size. Large fish should

28、 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 knif

29、e 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. </p><p>　　P

30、retreating: 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, redf

31、ish, croaker, snapper, grouper, sheepshead and most freshwater fish. </p><p>　　Before freezing, fish can be pretreated to improve the quality of the stored fish. Fatty fish should be dipped for 20 seconds in

32、 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

33、 firm the fish and decrease drip loss on thawing. (These pretreatments are not needed if a lemon-gelatin glaze is used.) </p><p>　　Methods of Freezing: Fish may be frozen using any of the following glazes. I

34、f several fish are placed in the same package, place freezer paper or wrap between them for easier separation. </p><p>　　Lemon-Gelatin Glaze: To prepare glaze, mix 1 cup lemon juice and 1?cups water. Dissolv

35、e one packet of unflavored gelatin in ?cup lemon juice-water 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 t

36、he cold fish into the lemon-gelatin glaze and drain. Wrap the fish in moisture- and vapor-resistant packaging, label and freeze. </p><p>　　Ice Glaze: Place unwrapped fish in the freezer to freeze. As soon as

37、 it is frozen, dip fish in near-freezing 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

38、- and vapor-resistant paper or place in freezer bags. Label and freeze. </p><p>　　Water: Place fish in a shallow metal, foil or plastic pan; cover with water and freeze. To prevent evaporation of the ice, wr

39、ap the container in freezer paper after it is frozen, label and freeze. </p><p>　　Fish Roe: Thoroughly wash and package in freezer containers or bags and boxes, leaving 1 inch head space. Seal and freeze. &l

40、t;/p><p>　　FREEZING SHELLFISH</p><p>　　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 vapor-resistant bags

41、. Press out excess air and freeze. </p><p>　　To freeze the clam meat, shuck the clams, then clean and wash the meat thoroughly. Drain and pack in freezer containers, leaving 1 inch head-space. Seal, label an

42、d freeze. </p><p>　　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 aft

43、er 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 ice-glazed and wrapped in freezer

44、 wrap or paper. Seal, label and freeze. </p><p>　　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 edibl

45、e 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

46、 lobster or lobster portions in moisture- and vapor-resistant wrapping and freeze. Lobster can be cooked and then frozen, b</p><p>　　Oysters: Oysters that are still in the shell should only be frozen live. A

47、 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 vap

48、or-resistant bags. </p><p>　　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

49、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. </p><p>　　Note: Freezing d

50、oes change the texture and flavor of oysters. These oysters may be best used in casseroles or stews. </p><p>　　Scallops: Scallops for freezing should be live until shucked. A live scallop will keep its shell

51、 tightly closed or will close it when tapped. To freeze, place shucked scallops in a freezer container, leaving ?inch headspace, seal and freeze.</p><p>　　Shrimp: Select high-quality, fresh shrimp for freezi

52、ng. 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.

53、 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. </p><p>　　SAFE DEFROST

54、ING</p><p>　　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

55、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 la

56、rge items like turkeys allow one day for each 5 pounds of weight.</p><p>　　For faster defrosting, place food in a leak-proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air

57、 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 m

58、inutes. After thawing, refrigerate the food until ready to use.</p><p>　　When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to

59、cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed.</p><p>　　REFREEZING</p><p>　　Once food is thawed in the refri

60、gerator, 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 cooke

61、d 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 hand

62、led properly.</p><p>　　Cooking Frozen Foods</p><p>　　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

63、 times the usual cooking time for food which has been thawed. Remember to discard any wrapping or absorbent paper from meat or poultry.</p><p>　　When cooking whole poultry, remove the giblet pack from the ca

64、vity as soon as you can loosen it. Cook the giblets separately. Read the label on USDA-inspected frozen meat and poultry products. Some, such as pre-stuffed whole birds, MUST be cooked from the frozen state to ensure a s

65、afely cooked product.</p><p>　　FREEZER STORAGE CHART (0 ℃)</p><p>　　Note: Frozen foods remain safe indefinitely; storage recommendations are for quality only. </p><p>　　Substitute R

66、efrigerants Background</p><p>　　"The alternative refrigerants are as safe or safer than those they replace, but more care is needed with all refrigerants."</p><p><b>　　中文譯文：</

67、b></p><p><b>　　冷凍肉類和海鮮</b></p><p><b>　　冷凍肉的安全</b></p><p>　　有益健康的食物儲存在0攝氏度以下永遠是安全的.質(zhì)量問題是經(jīng)受長篇冷凍儲藏。 食物能夠冷凍保存長時間，是因為它妨礙能夠造成食物變質(zhì)和食物中毒等微生物的生長。不過，一旦解凍,這些微生物能再次活躍

68、起來,在適當?shù)臈l件下水平能夠倍增,從而導致食源性疾病。因為微生物在新鮮食品中以很快的速度增長，從而使未被凍結(jié)的食物容易腐爛。零度冰點的氣溫可摧毀旋毛蟲等寄生蟲。但是, 必須滿足非常嚴格的政府監(jiān)督的條件。 我們不推薦靠普通凍結(jié)的方法摧毀旋毛蟲。但烹調(diào)將銷毀所有的寄生蟲。</p><p><b>　　營養(yǎng)價值</b></p><p>　　冷凍過程本身并不破壞營養(yǎng)素。在冰箱

69、儲存肉類和家禽產(chǎn)品, 營養(yǎng)價值并無多大變化。妥善包裝，有助保持質(zhì)量,防止凍傷。直接在超市包裝冷凍肉類和家禽是安全的，但這種包裝滲入空氣，除非你會在一兩個月內(nèi)用食物, 再包裹一層軟件包,您可將所有食物用密不透風的重型箔塑料包裝或者冷凍皮,或包內(nèi)的塑料袋長期貯藏。家庭包成數(shù)額較小可使用這些材料或密閉冷凍集裝箱重新包裝，或打開冷凍食品。這不是在凍結(jié)前要沖洗肉類及家禽。真空包凍結(jié)不拆。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

70、包裹或重新包裹，它仍可安全使用。</p><p><b>　　凍傷</b></p><p>　　凍傷不會使糧食不安全,只是有干燥斑點。它由空氣造成到達食物表面，看起來像灰棕色或皮革斑點。在烹煮食物前后應該削減冷凍燒焦部分。由于質(zhì)量原因，大量冷凍蒸食品可能要丟棄。</p><p><b>　　顏色的變化</b></p&

71、gt;<p>　　顏色的變化，可以發(fā)生在冷凍食品中。通常購買鮮艷的紅色肉類，如深或淺棕色，這取決于它的品種。也可能是由于缺乏氧氣，凍傷異?；蜷L期儲存。凍結(jié)一般不會造成家禽顏色的變化。可是,在骨頭和肉附近的部位可能變?yōu)楹诎?。應去除這樣的骨頭。當家禽肉類解凍時，結(jié)果使顏料滲通過幼禽多孔骨進入周圍組織。</p><p><b>　　食品冷凍</b></p><p&

72、gt;　　應盡快維持凍結(jié)食品的質(zhì)量。緩慢凍結(jié)能夠產(chǎn)生破壞性很大的冰晶。在融化時，它們破壞細胞,導致肉"滴灌"，或失去汁液。理想的情況下, 2英寸厚的糧食應在約兩個小時完全凍結(jié)。 如果家用冰箱有"速凍"的貨架，可以使用它。他們散布在一層的貨架上，堆放后才能凍結(jié)穩(wěn)固。相反，會在為堆積的包裹中結(jié)冰。</p><p><b>　　電冰箱</b></p&g

73、t;<p>　　如果冰箱冷凍艙不能關緊,或門開啟頻繁, 只是做短期的食品儲存時使用它。盡快吃掉那些質(zhì)量最好的食物。使用免費的冷柜定于0攝氏度或低于0攝氏度，以便長期儲存冷凍食品。保持一支溫度計在你的冷凍艙或冷凍以便檢查溫度。</p><p><b>　　時間長度</b></p><p>　　因為凍結(jié)水會安全的保存在食品中很長時間，推薦貯存時間均為質(zhì)量/只

74、。(見冷凍貯藏下面的圖表)。如果食物并非列于下圖, 你可解凍后確定其品質(zhì)。首先檢查氣味，如果凍結(jié)時間太長，有些食品將發(fā)出餿味，應該丟棄。有些看來可能不是完美無缺的或有足夠高品質(zhì)的食品，還可以食用；可以用它來作湯或燉肉。如果你喜歡可以按口味和質(zhì)地，烹調(diào)沒加工的食物。</p><p><b>　　凍結(jié)鮮肉</b></p><p>　　新鮮屠宰的屠肉或肉片必須在24小時內(nèi)冷

75、卻到低于-40攝氏度，以防止變酸或損壞。肉類應冷卻至-32至-36攝氏度。各種肉類(肝，心或胸肉)加以包裝后準備冷卻，然后進行凍結(jié)。 更多的資料，參考hgic3516新鮮肉的安全處理。</p><p><b>　　野生動物肉類</b></p><p>　　鵪鶉，鴿，鴨雉等野味，應盡快除毛后清洗干凈。對于野生鵝、鴨，由于愈餿很快，應去除多余的脂肪，再凍結(jié)家禽。 更多的資

76、料，參考hgic3515野味鳥的安全處理。. </p><p>　　注：不要在凍結(jié)它們之前充塞家禽或野味。在凍結(jié)或解凍時，食物中的細菌很容易在充塞中生長。商業(yè)充塞冷凍家禽是在特殊的安全生產(chǎn)條件的準備的, 在家不能重復。</p><p><b>　　凍結(jié)魚</b></p><p>　　魚凍應越新鮮越好。洗魚及清除鱗魚應用邊緣鈍的刀或勺子緩緩從尾部

77、到頭部刮。在腹部以后的切口上，沖出氣口到頭取出整個內(nèi)臟，在切開的鎖骨上去除頭，由切開的骨肉沿各邊去除背部或后面的魚刺。不剪刀或一把刀修剪魚刺，因為骨頭會留在有魚刺的地方。 </p><p>　　根據(jù)大小，將其清理后能夠放入盤子或平底鍋內(nèi)。 大魚應切成魚塊或肉片以便烹飪。為了節(jié)省下來的魚從尾部到頭部做成魚塊或魚片。然后在中間鎖骨之上剪開。反過來用刀沿骨干到尾切成肉，拿出肋骨。然后提起整條魚，放開魚的尾部，把魚翻過來

78、，以便進行整理。</p><p>　　預處理：魚按在它們骨肉里油脂的多少分為：肥大魚和精瘦魚。肥大的魚類，品種包括,例如鯖魚，鯖魚，鱒魚，金槍魚和鮭魚。精瘦類，包括比目魚，鱈魚，鱈魚，鮭魚，黃花魚，嚙石斑等大多數(shù)淡水魚。</p><p>　　凍結(jié)前, 提高儲藏魚應進行預處理。肥大的魚應在一個抗壞血酸溶液制成2大羹匙的抗壞血酸和1夸脫冷水浸泡20秒鐘，以防止酸敗和風味變化。稀魚類可能在1杯1

79、夸脫的冷鹵鹽水中浸泡20秒以使魚堅硬，在解凍時，減少滴水損失(這些樣品是沒有必要，如果有一個檸檬明膠釉用)。</p><p>　　凍結(jié)方法：魚可以凍結(jié)使用下列任何釉。 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。</p><p>　　檸檬明膠釉：準備釉，組合1杯檸檬汁和1 杯水。解散一包沒加調(diào)料的明膠混合1杯檸檬汁水。加熱剩下的1杯液體沸騰。攪動溶解明膠使之混合成為沸騰的液體，

80、冷卻到室溫。在清涼時，清洗冷魚以免檸檬明膠釉料流失。在耐濕度和水汽下包裹魚，標簽和凍結(jié)。</p><p>　　冰瓷釉：:把沒包裹的魚放在冰箱里冷凍。盡快冷凍魚，把魚浸在附近冷凍冰水中。再在冰箱里放置幾分鐘使之硬化。拿出魚來，并重復釉直到均勻形成覆蓋的冰。用抗?jié)穸群退钠せ蚶鋬龃~。標簽和凍結(jié)。把魚放在一個淺的金屬箔或塑料盤內(nèi)，和水一起凍結(jié)。為了防止在包裝容器內(nèi)冰塊蒸發(fā)，冷凍后的食品放在冰箱里凍結(jié)，標簽和凍結(jié)

81、。魚卵：洗凈后包裝在冷凍容器或袋子中，離開頭部空間1英寸。冷卻和凍結(jié)。</p><p>　　蛤蜊：可在去殼或沒去殼的時候冷藏。冷凍有殼的蛤蜊, 把活蛤蜊簡單的放在抗?jié)駳夂驼魵饪沟拇永铮撼鍪Ｓ嗫諝夂徒Y(jié)冰。冷凍蛤蜊肉時, 去除蛤蜊皮, 然后干凈周到地洗滌蛤蜊肉。排出剩余水分，包裝后儲藏在冷凍機容器里, 離開頂部空間1英寸。封印、標簽和結(jié)冰。</p><p>　　螃蟹：選擇活螃蟹結(jié)冰的唯一

82、準備。如果在結(jié)冰之前而不是撕碎，螃蟹結(jié)冰效果會更好。在煮沸螃蟹后五分鐘簡單地去除后腿、內(nèi)臟和鰓。(在它被烹調(diào)后迅速冷卻螃蟹是肯定的。) 之后仍然將包含肉螃蟹的爪和身體或核心包裹并上釉，然后在冷凍機套或紙里凍結(jié)。封印、標簽和結(jié)冰。</p><p>　　龍蝦：龍蝦應該在未煮過時凍結(jié)，質(zhì)量最佳。冷凍整個龍蝦，應先清洗它并冷凍包含可食的肉的殼部分。(一些龍蝦有包含可食的肉的大前腿, 當其他人有可食的肉主要在尾部。) 冷凍

83、有殼的龍蝦, 從而幫助保留的肉不變干。簡單地包裹整個龍蝦或龍蝦部份。龍蝦可以在被烹調(diào)后凍結(jié), 但質(zhì)量不會是很好。</p><p>　　牡蠣：有殼的牡蠣應該只能在活的時候凍結(jié)。一只活牡蠣將它的殼緊緊關閉或半閉。如果您有大量冷凍機空間并且想要冷凍有殼的牡蠣,簡單周到地洗滌殼并放在抗?jié)駳夂驼魵庑缘拇永飪鼋Y(jié)。去外皮的牡蠣可節(jié)省冷凍機空間。首先, 洗滌牡蠣殼, 撿出所有死了的牡蠣。除去外皮牡蠣進入過濾器, 保存在酒中，去

84、除殼所有片殼或鋪沙。如果需要, 牡蠣可以漂洗以去除所有沙子。把牡蠣和酒在一個塑膠容器或冷凍機袋子里, 離開頂部空間1英寸。封印和結(jié)冰。</p><p>　　注：凍結(jié)能改變牡蠣的紋理和味道。這些牡蠣用砂鍋或燉肉可能最好。</p><p>　　扇貝: 扇貝應該在活的時候直接除去外殼進行凍結(jié). 活扇貝將保持外殼緊閉或半閉。 凍結(jié)被去除外殼的扇貝，應放在一個冷凍貨柜里,留下頂部1英寸，查封和凍結(jié)。

85、</p><p>　　蝦仁:選取優(yōu)質(zhì),新鮮的蝦凍結(jié)，蝦調(diào)出的空殼后，在熟或生的時候都可以冰凍。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)。 蝦也可在水中凍結(jié),然后放在一個冷凍貨柜里，一定要把蝦洗凈瀝干，如果未煮時凍結(jié)。未凍結(jié)的熟蝦應迅速使它凍結(jié)，然后放在冰箱里密封冷凍。</p><p><b>　　安全解凍</b></p><p>

86、;　　沒被凍結(jié)的食品從廚房里拿出來后放在車庫，地下室，停車場，塑料垃圾袋，在室外或在陽臺。這些方法可能使你的食品不安全。有三種安全的解凍食物方法：在冰箱，冷水或微波爐。它的最佳機會，在冰箱里有計劃的安全解凍。小的食品可能在一夜之間解凍; 大的食品需要一至兩天。對于大的食品，如每5磅的體重的火雞允許一天解凍?？焖俳鈨?把食物放在防漏膠袋里，并浸在冷水中。(如果袋有漏隙，細菌可能從空氣或周圍環(huán)境進入食物。組織還能像海綿一樣吸收大量的水，造成

87、了含水產(chǎn)品)。經(jīng)常換水可以讓它帶走冷量。如每30分鐘換一次水。冷凍食品解凍后,直到準備使用。當用微波解凍食品，有計劃煮熟后立即解凍，因為有些地方的食物可能會變熱，開始變熟。不宜吃半熟的食品,因為食品中的所有細菌不會被破壞。</p><p>　　在冰箱中食品一旦解凍，沒有被烹調(diào)時把它重新冷凍起來是安全的。雖然有可能由于解凍水分流失而失去質(zhì)量。 經(jīng)過烹煮后的食物凍結(jié),這些凍熟食是安全的。如果以前熟食品在冰箱中已經(jīng)解凍

88、，你可以把未用完的重新凍結(jié)起來。 如果你以前在零售商店購買的冷凍肉,家禽或魚, 如果已經(jīng)妥善處理后，你可以重新凍結(jié)。</p><p>　　生的或熟肉制品,家禽或砂鍋菜可以在凍結(jié)狀態(tài)生吃或加熱后再吃。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。記得要從肉類或家禽中拋棄任何包裝或吸水紙。當烹調(diào)整個家禽時，如果方便，應把內(nèi)臟分開后去除洗凈內(nèi)腔,閱讀農(nóng)業(yè)部檢查冷藏肉類及家禽產(chǎn)品的標簽。諸如添塞整個鳥，必須