| 摘要 |
There is described a method of continuous producing of food product from a raw dough in the invention. It is characterised in that it consists of a stage of continuous microwave cooking and a stage of steam cooking. The microwave cooking ensures a prompt cooking in the centre of a product and forming of a structure of an adequately stable jelly, and the steam cooking supplements the microwave cooking by don't allowing to dry up of a cooking product. |
