| 摘要 |
Cooking and sterilisation of foodstuffs, is by immersing raw foodstuffs, packed in hermetically sealed containers, in water at >100 degrees C in an autoclave at elevated pressure for a fixed time whereby the foodstuffs are cooked and/or sterilised, and thereafter discharging the hot water from the autoclave and replacing it by cooling water for the production of packed foodstuffs which are long keeping in normal conditions. The excessive heating of foodstuffs is prevented by simultaneous cooking and sterilising with water above 100 degrees C. |
