| 摘要 |
<p>The sheet packaging contains N2 or CO2. A small amount of equilibrium moisture exists exclusively as deposits or films forms on the inner surface at low storage temperatures up to a minimum of +1[deg]C, at least over 14 days, preferably 28 days. The packaging contains e.g. numbers of individually-packed, ready-to-serve pancakes with sweet filling, in flat stacks. Total water content exceeds 30%, preferably exceeding 40%. Expansion and vaporization of water in product portions leaves open surface pores. The baking process cooks and pasteurizes the fluid dough to a pancake texture which is ready-to-eat, however, secondary coagulation of proteins contained, especially egg proteins, is avoided. An independent claim is included for the corresponding method.</p> |
