| 摘要 |
PROBLEM TO BE SOLVED: To carry out the suppression of a browning phenomenon and uniform thermal cooking and sterilization by arranging edible solid material in a hermetically sealed vessel, decompressing the interior of the vessel, then injecting steam thereinto, pressurizing the interior thereof and repeating the decompressing and pressurizing operations. SOLUTION: Edible solid materials such as vegetables, edible wild plants, algae, meats, fishes and shellfishes, mushrooms or beans are arranged in a hermetically sealed vessel and the interior of the hermetically sealed vessel is then decompressed to 10-100 mmHg, preferably 20-50 mmHg with a vacuum pump. Steam is subsequently injected thereinto to pressurize the interior to 150-250 mmHg, preferably 170-230 mmHg. The decompressing and pressurizing operations are repeated 1-3 times to thereby drive out the residual air and simultaneously preheat the interior. Thereby, the oxygen concentration is preferably regulated to <=0.9 Torr. The steam is then injected into the vessel to carry out the thermal cooking at 70-150 deg.C. |
