英文翻译——冷库.doc

山东建筑大学毕业设计外文文献及译文 外文文献：Freezing Meats and SeafoodSAFETY OF FROZEN MEATSWholesome 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 prevents the growth of microorganisms that cause both food spoilage and foodborne illness. Once thawed, however, these microbes can again become active, multiplying under the 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 thawed items as you would any perishable. Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. It is not recommended to rely on home freezing to destroy trichina. Through cooking will destroy all parasites.NUTRIENT VALUEThe freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.PACKAGINGProper 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 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 materials or airtight freezer containers to repackage family packs into smaller amounts or freeze foods from opened packages. It is not necessary to rinse meat and poultry before freezing. Freeze unopened vacuum packages as is. 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 overwrap or rewrap it.FREEZER BURNFreezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface 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.COLOR CHANGESColor 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 storage.Freezing doesnt 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 poultry into the surrounding tissues when the poultry meat is frozen and thawed.FREEZE RAPIDLYFreeze food as quickly as possible to maintain its quality. Slow freezing creates 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 has 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. REFRIGERATOR FREEZERSIf a refrigerator freezing compartment cant 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 free-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.LENGTH OF TIMEBecause 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 defrosting. 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 them to make soups or stews. Cook raw food and if you like the taste and texture, use it.FREEZING GAME MEATSFreshly 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 becomes 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. Commercially-stuffed frozen poultry is prepared under special safety conditions that cannot be duplicated at home.FREEZING FISHFish 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. 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 lemon-gelatin 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. Lemon-Gelatin Glaze: To prepare glaze, mix 1 cup lemon juice and 1?cups water. Dissolve 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 the cold fish into the lemon-gelatin glaze and drain. Wrap the fish in moisture- and vapor-resistant packaging, label and freeze. Ice Glaze: Place unwrapped fish in the freezer to freeze. As soon as 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- and vapor-resistant 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 SHELLFISHClams: 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. 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 head-space. 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 ice-glazed 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 vapor-resistant 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 vapor-resistant 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 high-quality, 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 DEFROSTINGNever 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. Its 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 leak-proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air 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 minutes. After thawing, refrigerate the food until ready to use.When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldnt have been destroyed.REFREEZINGOnce 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 FoodsRaw 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 USDA-inspected frozen meat and poultry products. Some, such as pre-stuffed 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; storage recommendations are for quality only. FOODFREEZERMEATS, FRESHBeef or venison, roasts, steaks6-12 monthsChicken or turkey, pieces9-12 monthsChicken or turkey, whole1 yearDucks, geese, game birds6 monthsGround meat or stew, giblets3-4 monthsLamb, roast or chops6-9 monthsPork, roasts or chops4-6 monthsPre-stuffed chops or chicken breast*Sausage1-2 monthsVariety meats: heart, liver, etc.3-4 monthsMeats, CookedSmoked breakfast sausage1-2 monthsHam, hotdogs, luncheon meats1-2 monthsCooked, leftover meat, gravy2-3 monthsCooked, leftover poultry4-6 monthsLeftover chicken nuggets1-3 monthsSEAFOOD, FRESHFresh lean fish: cod, flounder, trout,haddock, halibut, pollack, perch4-6 monthsFresh fatty fish: Mullet, salmon,swordfish, mackerel, bluefish, tuna smelt2-3 monthsShellfish3 monthsCOOKED FISHFish sticks, commercial18 monthsBreaded shrimp, commercial1 yearBreaded scallops, commercial16 monthsCooked pieces3 months*Not recommended due to safety issues. Substitute Refrigerants BackgroundThe alternative refrigerants are as safe or safer than those they replace, but more care is needed with all refrigerants.中文译文：冷冻肉类和海鲜冷冻肉的安全有益健康的食物储存在0摄氏度以下永远是安全的.质量问题是经受长篇冷冻储藏。 食物能够冷冻保存长时间，是因为它妨碍能够造成食物变质和食物中毒等微生物的生长。不过，一旦解冻,这些微生物能再次活跃起来,在适当的条件下水平能够倍增,从而导致食源性疾病。因为微生物在新鲜食品中以很快的速度增长，从而使未被冻结的食物容易腐烂。零度冰点的气温可摧毁旋毛虫等寄生虫。但是, 必须满足非常严格的政府监督的条件。 我们不推荐靠普通冻结的方法摧毁旋毛虫。但烹调将销毁所有的寄生虫。营养价值冷冻过程本身并不破坏营养素。在冰箱储存肉类和家禽产品, 营养价值并无多大变化。妥善包装，有助保持质量,防止冻伤。直接在超市包装冷冻肉类和家禽是安全的，但这种包装渗入空气，除非你会在一两个月内用食物, 再包裹一层软件包,您可将所有食物用密不透风的重型箔塑料包装或者冷冻皮,或包内的塑料袋长期贮藏。家庭包成数额较小可使用这些材料或密闭冷冻集装箱重新包装，或打开冷冻食品。这不是在冻结前要冲洗肉类及家禽。真空包冻结不拆。如果你看到一系列偶然破裂或打开的食品是放在冰箱里，只要把它再包裹或重新包裹，它仍可安全使用。冻伤冻伤不会使粮食不安全,只是有干燥斑点。它由空气造成到达食物表面，看起来像灰棕色或皮革斑点。在烹煮食物前后应该削减冷冻烧焦部分。由于质量原因，大量冷冻蒸食品可能要丢弃。颜色的变化颜色的变化，可以发生在冷冻食品中。通常购买鲜艳的红色肉类，如深或浅棕色，这取决于它的品种。也可能是由于缺乏氧气，冻伤异常或长期储存。冻结一般不会造成家禽颜色的变化。可是,在骨头和肉附近的部位可能变为黑暗。应去除这样的骨头。当家禽肉类解冻时，结果使颜料渗通过幼禽多孔骨进入周围组织。食品冷冻应尽快维持冻结食品的质量。缓慢冻结能够产生破坏性很大的冰晶。在融化时，它们破坏细胞,导致肉滴灌，或失去汁液。理想的情况下, 2英寸厚的粮食应在约两个小时完全冻结。 如果家用冰箱有速冻的货架，可以使用它。他们散布在一层的货架上，堆放后才能冻结稳固。相反，会在为堆积的包裹中结冰。电冰箱如果冰箱冷冻舱不能关紧,或门开启频繁, 只是做短期的食品储存时使用它。尽快吃掉那些质量最好的食物。使用免费的冷柜定于0摄氏度或低于0摄氏度，以便长期储存冷冻食品。保持一支温度计在你的冷冻舱或冷冻以便检查温度。时间长度因为冻结水会安全的保存在食品中很长时间，推荐贮存时间均为质量/只。(见冷冻贮藏下面的图表)。如果食物并非列于下图, 你可解冻后确定其品质。首先检查气味，如果冻结时间太长，有些食品将发出馊味，应该丢弃。有些看来可能不是完美无缺的或有足够高品质的食品，还可以食用；可以用它来作汤或炖肉。如果你喜欢可以按口味和质地，烹调没加工的食物。冻结鲜肉新鲜屠宰的屠肉或肉片必须在24小时内冷却到低于-40摄氏度，以防止变酸或损坏。肉类应冷却至-32至-36摄氏度。各种肉类(肝，心或胸肉)加以包装后准备冷却，然后进行冻结。 更多的资料，参考hgic3516新鲜肉的安全处理。野生动物肉类鹌鹑，鸽，鸭雉等野味，应尽快除毛后清洗干净。对于野生鹅、鸭，由于愈馊很快，应去除多余的脂肪，再冻结家禽。 更多的资料，参考hgic3515野味鸟的安全处理。. 注：不要在冻结它们之前充塞家禽或野味。在冻结或解冻时，食物中的细菌很容易在充塞中生长。商业充塞冷冻家禽是在特殊的安全生产条件的准备的, 在家不能重复。冻结鱼鱼冻应越新鲜越好。洗鱼及清除鳞鱼应用边缘钝的刀或勺子缓缓从尾部到头部刮。在腹部以后的切口上，冲出气口到头取出整个内脏，在切开的锁骨上去除头，由切开的骨肉沿各边去除背部或后面的鱼刺。不剪刀或一把刀修剪鱼刺，因为骨头会留在有鱼刺的地方。 根据大小，将其清理后能够放入盘子或平底锅内。 大鱼应切成鱼块或肉片以便烹饪。为了节省下来的鱼从尾部到头部做成鱼块或鱼片。然后在中间锁骨之上剪开。反过来用刀沿骨干到尾切成肉，拿出肋骨。然后提起整条鱼，放开鱼的尾部，把鱼翻过来，以便进行整理。预处理：鱼按在它们骨肉里油脂的多少分为：肥大鱼和精瘦鱼。肥大的鱼类，品种包括,例如鲭鱼，鲭鱼，鳟鱼，金枪鱼和鲑鱼。精瘦类，包括比目鱼，鳕鱼，鳕鱼，鲑鱼，黄花鱼，啮石斑等大多数淡水鱼。冻结前, 提高储藏鱼应进行预处理。肥大的鱼应在一个抗坏血酸溶液制成2大羹匙的抗坏血酸和1夸脱冷水浸泡20秒钟，以防止酸败和风味变化。稀鱼类可能在1杯1夸脱的冷卤盐水中浸泡20秒以使鱼坚硬，在解冻时，减少滴水损失(这些样品是没有必要，如果有一个柠檬明胶釉用)。冻结方法：鱼可以冻结使用下列任何釉。 如果几个鱼都放在同一包,在冰箱中容易分开它们之间的包裹。柠檬明胶釉：准备釉，组合1杯柠檬汁和1 杯水。解散一包没加调料的明胶混合1杯柠檬汁水。加热剩下的1杯液体沸腾。搅动溶解明胶使之混合成为沸腾的液体，冷却到室温。在清凉时，清洗冷鱼以免柠檬明胶釉料流失。在耐湿度和水汽下包裹鱼，标签和冻结。冰瓷釉：:把没包裹的鱼放在冰箱里冷冻。尽快冷冻鱼，把鱼浸在附近冷冻冰水中。再在冰箱里放置几分钟使之硬化。拿出鱼来，并重复釉直到均匀形成覆盖的冰。用抗湿度和水汽的皮或冷冻袋包裹鱼。标签和冻结。把鱼放在一个浅的金属箔或塑料盘内，和水一起冻结。为了防止在包装容器内冰块蒸发，冷冻后的食品放在冰箱里冻结，标签和冻结。鱼卵：洗净后包装在冷冻容器或袋子中，离开头部空间1英寸。冷却和冻结。蛤蜊：可在去壳或没去壳的时候冷藏。冷冻有壳的蛤蜊, 把活蛤蜊简单的放在抗湿气和蒸气抗的袋子里，并压出剩余空气和结冰。冷冻蛤蜊肉时, 去除蛤蜊皮, 然后干净周到地洗涤蛤蜊肉。排出剩余水分，包装后储藏在冷冻机容器里, 离开顶部空间1英寸。封印、标签和结冰。螃蟹：选择活螃蟹结冰的唯一准备。如果在结冰之前而不是撕碎，螃蟹结冰效果会更好。在煮沸螃蟹后五分钟简单地去除后腿、内脏和鳃。(在它被烹调后迅速冷却螃蟹是肯定的。) 之后仍然将包含肉螃蟹的爪和身体或核心包裹并上釉，然后在冷冻机套或纸里冻结。封印、标签和结冰。龙虾：龙虾应该在未煮过时冻结，质量最佳。冷冻整个龙虾，应先清洗它并冷冻包含可食的肉的壳部分。(一些龙虾有包含可食的肉的大前腿, 当其他人有可食的肉主要在尾部。) 冷冻有壳的龙虾, 从而帮助保留的肉不变干。简单地包裹整个龙虾或龙虾部份。龙虾可以在被烹调后冻结, 但质量不会是很好。牡蛎：有壳的牡蛎应该只能在活的时候冻结。一只活牡蛎将它的壳紧紧关闭或半闭。如果您有大量冷冻机空间并且想要冷冻有壳的牡蛎,简单周到地洗涤壳并放在抗湿气和蒸气性的袋子里冻结。去外皮的牡蛎可节省冷冻机空间。首先, 洗涤牡蛎壳, 捡出所有死了的牡蛎。除去外皮牡蛎进入过滤器, 保存在酒中，去除壳所有片壳或铺沙。如果需要, 牡蛎可以漂洗以去除所有沙子。把牡蛎和酒在一个塑胶容器或冷冻机袋子里, 离开顶部空间1英寸。封印和结冰。注：冻结能改变牡蛎的纹理和味道。这些牡蛎用砂锅或炖肉可能最好。扇贝: 扇贝应该在活的时候直接除去外壳进行冻结. 活扇贝将保持外壳紧闭或半闭。 冻结被去除外壳的扇贝，应放在一个冷冻货柜里,留下顶部1英寸，查封和冻结。虾仁:选取优质,新鲜的虾冻结，虾调出的空壳后，在熟或生的时候都可以冰冻。最大的贮藏寿命和品质是在未被加工，有壳但没有头的时候冻结。 虾也可在水中冻结,然后放在一个冷冻货柜里，一定要把虾洗净沥干，如果未煮时冻结。未冻结的熟虾应迅速使它冻结，然后放在冰箱里密封冷冻。安全解冻没被冻结的食品从厨房里拿出来后放在车库，地下室，停车场，塑料垃圾袋，在室外或在阳台。这些方法可能使你的食品不安全。有三种安