| 摘要 |
PROBLEM TO BE SOLVED: To impregnate a liquid component or a gas component into a food in a short time by a simple method, to carry out an impregnating treatment without deteriorating texture, freshness, shape, hardness, etc., of the food, to further carry out cooking simultaneously with the impregnating treatment and to provide a method for the impregnating treatment of the food by which seasoning of a food material for pickles or boiled and seasoned foods can be carried out at a high speed with effectiveness for food processing on an industrial scale. SOLUTION: This method for the impregnating treatment of the food is characterized by vacuum drying the food while regulating the temperature so as not to freeze moisture in the food, then bringing the food into contact with a liquid component or a gas component to be impregnated under atmospheric pressure or in a vacuum state and impregnating the liquid component or gas component into the food. |
