| 摘要 |
PURPOSE: An ingredient processing method is provided to increase the penetrating power of a UV lamp, to improve the lifetime of the UV lamp, and to sterilize food in a short time. CONSTITUTION: An ingredient processing method comprises a step of cleaning food material; a step of cutting and pulverizing the food material; a step of juice-squeezing and filtering the food material; a step of UV-sterilizing the filtered food material; a step of filtering the sterilized food material; and a step of packing the food material. In the sterilization step, flowing bubbles are added and supplied into a tube. The UV sterilization is conducted by a non-contacting sterilizing method. The UV-sterilized food is cooled. [Reference numerals] (410) Rotate liquid to be sterilized; (420) Non-contacting UV-sterilize; (430) Cool; (440) Sterilization number? |
