| 摘要 |
The present invention relates to a process for reducing the losses of constituent elements of vegetables, and particularly mushrooms, when they are canned, comprising impregnation under vacuum with a liquid, in a tube (1) connected by means of a vacuum tank (10) to a vacuum pump (7). This impregnation under vacuum is followed by a heat treatment, characterised in that the impregnation represents 60 to 80 % by weight of the dry-prepared vegetable and in that the heat treatment consists in surface-hardening the vegetables by passing them through an infrared-radiation oven at between 300 DEG C and 600 DEG C for a period of between and 2 and 6 min, then in cooking the core of the vegetable at a temperature of approximately 80 DEG C so as to coagulate the natural albumin and to convert the amino acids. <IMAGE> |
