| 摘要 |
The invention relates to a process for producing room temperature storable ready-to-eat sesame products, in particular tehina products. In this process a raw sesame seed paste is mixed with water and customary flavourings, then sterilized for 5-20 minutes at a temperature of 115-130 DEG C, preferably 120-125 DEG C, and then cooled to a temperature below 30 DEG C and packaged aseptically, the batch being homogenized using a homogenizer at a point in time when it is at the sterilization temperature. |
