| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a cooking method and a cooking apparatus ensuring the maximum flavor of food itself while improving the maceration state of the food in seasoning liquid. <P>SOLUTION: These cooking method and cooking apparatus are provided with a heat retention process 52 retaining the food at a temperature of 40-60°C for a predetermined time by heating it, a heating process 53, sequential to the heat retention process 52, of heating the food to 95-200°C, a boiling retention process 54, sequential to the heating process 53, of retaining the food at 95-200°C for a predetermined time, a cooling process 55, after the boiling retention process 54, of cooling the food to 60-80°C, and a heat retention process, after the cooling process 55, of retaining the food at 60-80°C for a predetermined time; control the respective processes according to the types of the foods to ensure the maximum flavor of the food itself and provide the food sensuously felt tasty even if the seasoning is reduced. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
