| 摘要 |
The method for final treatment of precooked leguminous plants and cereals, without subsequent drying and without use of chemical and stabilizing additives, in which the dry fruits are cleared of surface impurities by rinsing previously. They are soaked in cold water free of chemical additives during the period of 3 to 30 hours. The fruits, treated in such a way, are exposed to the environment of electromagnetic waves at frequency of 2,450 MHz, power of 750 W at least and temperature over 100 DEG C during the time period of 10 to 25 minutes. After removal from the microwave environment and after subsequent dripping of water at temperature of +40 DEG C to+60 DEG C said fruits are cooled down by shock freezing to temperature below -18 DEG C and packed afterwards. |
