| 摘要 |
PROBLEM TO BE SOLVED: To obtain a method for processing a food, by which one or more of a color tone-improving characteristic, a taste flavor-improving characteristic, a drip-reducing and yield-improving characteristic and a surface-improving characteristic can be expressed, by applying super-heated steam to a specific food group under specified conditions. SOLUTION: This method for processing a food comprises applying 200 to 250 deg.C super-heated steam to a green vegetable for 10 to 120 sec in a state not mixed with air under the atmospheric pressure, thus obtaining the green vegetable having the improved color tone. The method for processing a food also comprises applying 300 to 400 deg.C super-heated steam to a red meat or red marine product for 1 to 10 min in a state not mixed with air under the atmospheric pressure, thus obtaining the red meat or red marine product having the improved color tone. The method for processing a food further comprises applying 200 to 400 deg.C super-heated steam to a processed meat or processed marine product for 1 to 10 min in a state not mixed with air under the atmospheric pressure, thus obtaining the processed meat or processed marine product having the improved taste flavor. |
