| 摘要 |
PROBLEM TO BE SOLVED: To provide a method capable of preventing the ingredients of pressurized and heat-sterilized foods from falling apart while boiling and from being degraded. SOLUTION: This method comprises pressurizing and heat-sterilizing the ingredients of animal meats, seafoods or vegetables being immersed in a flavoring liquid containing 1.0 to 40.0% of trehalose. It can prevent the ingredients from falling apart while boiling and from being degraded in taste and color tone by replacing a part or the whole of saccharose in the flavoring liquid with trehalose. |
