Freezing convenient food processing technology and inspection

Author: Zhang Wenyè
Publisher:
Publish Date: 2005-03-01
Features: This book starts from the basic principles of food freezing technology and systematically explains the fundamental knowledge related to food freezing. It focuses on the processing technology, quality control measures, and inspection management of various quick-frozen convenience foods, such as dumplings, won-ton, buns, tangyuan, and ice cream. Considering the practicality of the book, it also lists recipes for various quick-frozen convenience foods for easy reference and use by readers. This book is suitable for scientific research and technical development personnel, operators, managers, and decision-makers in frozen food production enterprises. It can also serve as a reference for personnel in supervision and inspection management agencies for such foods, as well as a teaching and reference material for students and teachers in relevant disciplines at colleges and universities.