以韭菜和鲜猪肉为馅料，研究了不同风速对速冻水饺冻裂率、食用品质及速冻曲线的影响。
The effect of different wind-speeds on the frozen cracking rate, edible quality and deep-frozen curve of deep-frozen dumpling, leek and pork for fillings were studied.
以韭菜和鲜猪肉为馅料，研究了不同风速对速冻水饺冻裂率、食用品质及速冻曲线的影响。
The effect of different wind-speeds on the frozen cracking rate, edible quality and deep-frozen curve of deep-frozen dumpling, leek and pork for fillings were studied.
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