이 연구는 <사자춤 소년>을 통해 중국 애니메이션의 스토리텔링 특성과 동시대성 을 고찰했다. 이를 통해 문화적 전통과 현대의 결합으로 형성된 중국 애니메이션의 특성을 밝혔다. 분석방법은 트랜스아이덴티티를 활용했다. 이후 동시대성을 시사하는 중국 애국주의와 청년들의 특징을 제시했다. 분석결과, <사자춤 소년>은 동시대 부 유하는 중국 청년들의 ‘자기’ 중심적 정체성 횡단의 스토리텔링적 특성이 있었다. 또 한 사자춤은 현대 중국의 놀이문화이자, 청년 억압을 해소의 동시대 문화 공감대임 을 밝혔다.

This study investigated the quality characteristics of 5 different types of food (beef tenderloin, Japanese Spanish mackerel, radish, blueberry and tofu) by applying liquid immersion freezing, which is one of the quick-freezing methods. Each sample was refrigerated by -20℃ conventional freezing or -70℃ liquid immersion freezing respectively. After thawing at 4℃, we examined drip loss, color value, hardness, and volatile basic nitrogen. The drip loss of -70℃ freezing condition was significantly reduced compared to -20℃ freezing condition in every sample except Japanese Spanish mackerel. There were less changes in color values of beef tenderloin, Japanese Spanish mackerel, radish in -70℃ condition than conventional freezing. The hardness of beef tenderloin, tofu was decreased and that of radish, blueberry was increased at -70℃ freezing in comparison to -20℃ freezing. By applying -70℃ freezing on beef tenderloin, we also found more decreasing tendency of volatile basic nitrogen compared to -20℃ freezing. In conclusion, the quality of general frozen foods, such as beef tenderloin, Japanese Spanish mackerel and blueberry, could be improved. The possibility of developing frozen tofu is also discovered by the application of liquid immersion freezing. These results could be meaningful as baseline data for researching and development of high-quality frozen foods.