| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a vacuum cooking method in view of the fact that conventionally this kind of vacuum cooking method comprises cooking in a long time at low temperature, so infectious disease food poisoning such as O-157 frequently occurs as each information medium reports. <P>SOLUTION: This vacuum cooking method preventing infectious disease food poisoning comprises cutting and dividing lamb chop to about 500 g, roasting to an extent that the surface colors to a burnt color, impregnating the product with ice water followed by quick freezing, holding the product in a vacuum pack, adding wine to the product followed by vacuum packing, and heating the product for 25 min with a steam oven set at 75°C. Furthermore, the method comprises cutting and dividing lobster to about 500 g, holding the product in a vacuum pack, vacuum packing the product with a vacuum packing machine, and heating the product for 25 min with a steam oven set at 75°C, and moreover, comprises cutting and dividing sea bream to about 100 g, holding the product in a vacuum pack, vacuum packing the product with a vacuum packing machine, and heating the product for 12 min with a steam oven set at 75°C. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
