| 摘要 |
PURPOSE:Raw meat is placed on shelves in a vacuum tank equipped with farinfrared heaters inside and freeze-dried under vacuum whereby the titled dried meat which is restorable to original raw meat with same taste, texture, appearance and composition, only by dipping it in water is obtained. CONSTITUTION:Raw meat 3 is placed on tray 2 in the vacuum tank 1, frozen at -20-5 deg.C with refrigerator 1 and vacuum is kept at 1.0-20torr with pump 7 and the temperature is set to 25-200 deg.C with farinfrared heaters 4A-4D. The electromagnetic waves from the farinfrared heaters is used as the latent heat for vaporization of water in the raw meat and drying proceeds as the freezing temperature is kept and, the the temperature gradually rises in the raw meat. When drying of raw meat reaches up to 20-40 deg.C, the heaters are stopped to avoid decomposition of protein.
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