| 摘要 |
1506784 Liquid - filled pressure cooker S H MAGNUSSON J G H BIRGERSSON and D K B BIRGERSSON 28 Jan 1976 [31 Jan 1975] 03368/76 Heading B1X A method of cooking foodstuffs containing a liquid component, comprises the steps of positioning the foodstuff in a pressure container and sealing the interior of the pressure container to isolate it from the surrounding atmospheric pressure, providing the pressure container with a pressure and heat transferring liquid which surrounds the foodstuff and which, together with the foodstuff, substantially fills the pressure container, heating the pressure and heat transferring liquid to cause expansion of the liquid and thereby produce an overpressure in the pressure container, the temperature of the heat and pressure transferring liquid being controlled so that it exceeds the boiling point of said liquid component at atmospheric pressure but the pressure of the liquid being so high that said liquid component does not boil, maintaining the temperature and pressure for a predetermined period of time sufficient to cook the foodstuff, and cooling the foodstuff whilst maintaining it under pressure such that the liquid component of the foodstuff does not boil. The foodstuff 20 to be cooked may be placed directly in the container, or it may be placed in an inner container 8 which is then partly filled with heat and pressure transferring liquid and which has an elastic cover 13 deformable so that the container is effectively completely filled. The liquid in both containers may be water or a cooking oil. The inner container may be replaced by a "frying bag" or "roasting bag" of plastics material. |
