| 摘要 |
The invention relates to an improved method and device for the nixtamalization or baking of food products. The inventive method comprises the following steps: application of a vacuum in order to open the pores of the product that is to be baked; impregnation of the product with water, calcium and microelements under pressure; baking of said product using a high pressure and temperature; and, optionally, vacuum dehydration of same. The aforementioned method is performed in a device comprising a vacuum system, a pressure system and a heating system. According to the invention, the vacuum system is used to produce a vacuum in a container of the heating system in order to open the pores of the product that is to be baked, such that the elements to be absorbed by said product penetrate same by means of osmosis. In this way, the invention is environmentally friendly and provides significant savings in terms of time, water and energy, thereby reducing contaminant waste. |
