| 摘要 |
PURPOSE:To obtain a product having low residual oil content keeping the taste, flavor and nutrient of animal, fish, shellfish, vegetable and fruit used as the raw material, by immersing the raw material in a hot oil heated at a specific temperature in a ceramic-coated cooker and carrying out the dehydration and deoiling treatment reducing the pressure in two steps. CONSTITUTION:An animal or vegetable oil, etc., is charged in the above cooker and maintained to a definite temperature between 60 deg.C and 120 deg.C. Animal, fish, shellfish, vegetable or fruit used as the raw material is immersed in the hot oil and the cooker is closed. The content of the cooker is stirred while keeping the hot oil at a definite temperature within the above range, and the cooker is evacuated first to 10-2mmHg and then to a high vacuum of 740-750mmHg. As a result, the water in the raw material is removed almost completely and is substituted with the hot oil and the raw material is completely dehydrated under the above temperature and pressure condition. The hot oil is discharged from the cooker and the raw material is deoiled under the above condition. |
