METHOD FOR PRODUCING A LOW-VISCOSITY PUREED FOODSTUFF

摘要

The invention relates to a method for producing a low-viscosity pureed foodstuff while using foodstuff starting products having a water content greater than 45 wt. %. According to the invention, the starting products are fed, while intact, in lumps, or in grated or milled form and under overpressure or normal pressure, to a first working section of an extruder-type device, inside of which a comminution or additional comminution and cooking of the starting products ensues, whereby the cooking ensues before, during and/or after the comminution. In addition, formed free liquid is optionally collected in whole or in part, drawn out of the extruder and combined once again with the products in a successive method step. The comminuted and cooked starting products are fed to a second working section of the extruder inside of which a temperature treatment ensues under UHT conditions or under pasteurization conditions, and the UHT-treated or pasteurized products are degassed and directly fed to a packaging station after leaving the extruder.