| 摘要 |
A microwavable package has a pad for absorbing fat, grease, oil, moisture, a nd like liquid exuded from food, primarily meat, during cooking. The pad has a high-melting, liquid-transmissible, stiff, shrink-resistant, preferably foraminous face layer in contact with the food. A body layer is in contact with the face layer opposi te the food. During cooking, the food releases liquid that transfers through the face lay er where it contacts and is absorbed by the body layer. The face layer resists adhering to the food and therefore can be easily separated from the food after cooking. |
