| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide hygienic fresh foods causing neither deterioration nor mold proliferation when moved from a drying/sterilizing step of domestic or imported fresh foods to distribution level through a moistening/restoration step. <P>SOLUTION: The food sterilization comprises keeping fresh foods with 10-13 wt% moisture content at 150-200°C for a few minutes to sterilize colon bacillus and bacteria, holding the obtained food in live steam for 5-10 minutes to recover 8-12 wt% moisture content and keeping the food in the high temperature steam for about 5 minutes, wherein the live steam is 100°C or somewhat lower than 100°C. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
