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  • Food is delicious, not to mention kind of important for life.

    食物很美味,它對我們的重要性就更不用說了。

  • But food also goes bad, so humans have invented many ways to preserve it to eat later or far from where it was harvested.

    但它也有腐壞的一天,所以人類發明各種保存方式,以便日後享用或遠距產地配送。

  • Some of these methods require unhealthy chemicals or degrade the food's nutritional value.

    有些保存方式使用了不健康的化學物質,或破壞食物原本的營養價值。

  • But, luckily, freezing can preserve food with most of its nutrients, well, frozen in place!

    所幸,我們可以冷凍保存食物,凍住大部分的營養。

  • The important part is that most chemical and biological processes run slower at lower temperatures.

    重要的是,多數生物及化學變化在低溫下發展得較緩慢。

  • Which means that if you cool food a lot, enzymes and bacteria and fungi in the food get too cold to decompose it.

    這表示如果你冷卻食物,食物中的酶、細菌、真菌就會因為低溫而較難分解食物。

  • That's why food lasts longer in the freezer than in the fridge, than on the counter.

    這就是為何食物在冷凍庫中能存放最久、冷藏次之、最末則是檯面上。

  • Freezing, however, wasn't always an easy task, especially before fridges were invented.

    然而,冷凍的概念在冰箱出現以前,可不是一件簡單的事。

  • It's not that freezing food is a new idea.

    並不是說冷凍是新的概念。

  • I mean, people who live in cold places have done it by default for thousands of years, but things got messy when we started creating artificial winter to freeze food in warmer climates.

    畢竟生活在寒冷地區的人行之有千年之久;當我們開始在溫熱帶的地區創造人工冬天冷藏食物後,事情就開始變得複雜了。

  • Early freezers were basically rooms full of salty ice, which, while they could freeze food, took many hours or even days to do so.

    早期的冰箱,其實是一間充滿鹽和冰的窖室,雖然可以冷凍食物,建造時間卻長達數小時或數日之久。

  • A slow freeze gives fluid within cells the time to stack up into big ice crystals.

    緩慢的冷凍時間,讓細胞內的液體形成較大的冰晶。

  • Since water expands when it freezes, the sharp edges of these crystals poke holes through the walls of the cells, and when the food thaws, the fluid leaks out.

    由於水在冰凍時會膨脹,冰的尖銳結晶體穿破了細胞壁,所以當食物解凍時,液體就會流出來。

  • Gross!

    噁心!

  • Even grosser?

    想聽更噁心的嗎?

  • Birds eyes.

    鳥的眼睛。

  • Clarence Birdseye, to be precise.

    精確地來說是克拉倫·伯德西。

  • An American entrepreneur who lived in Arctic Canada in the nineteen-teens, Birdseye noticed that when Inuit people went ice fishing in minus 40 degree windy conditions, their catch froze almost immediately.

    他是19 世紀居住在加拿大極地區的美國人創業家;他發現因紐特人在零下 40 度寒風凜冽之下冰釣時,上鉤的獵物幾乎立即冷凍。

  • When cooked later, the fish tasted fresh!

    稍後煮熟後,魚的味道非常地鮮美!

  • Birdseye realized that the arctic-frozen foods were tasty because they froze quickly and formed smaller ice crystals that didn't damage the cells.

    伯德西發現極地食物可口的原因是因為急速冷凍,形成不會破壞細胞表面的較小冰晶。

  • Inspired, he went on to develop a process to quickly freeze food by pressing small packages between metal plates chilled to 40 below zero.

    受此啟發,他研發了能快速冷卻食物的製程,將小包裝放在零下40度的金屬平板間。

  • Combined with clever marketing, this allowed Birdseye to bring arctic winter to the rest of the world and to almost single-handedly jumpstart the modern market for frozen foods.

    結合巧妙的市場行銷,這讓伯德把如極地的冬日帶往世界各處,並幾乎憑一己之力開啟了現代冷凍食品在市場。

  • You probably even have your own freezer, a marvelous device cold enough to quick-freeze almost any food you put in it.

    你可能也有自己的冰箱,這個神奇的裝置能將你放入的食物快速冷凍。

  • In other words, the North Pole, in your kitchen.

    換言之,北極就在你家廚房裡!

Food is delicious, not to mention kind of important for life.

食物很美味,它對我們的重要性就更不用說了。

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B1 中級 中文 美國腔 冷凍 食物 保存 冰箱 地區 冷卻

你所不知道「冷凍食品」的秘密! (The Story of Frozen Food)

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    Halu Hsieh 發佈於 2015 年 02 月 17 日
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