| 摘要 |
PROBLEM TO BE SOLVED: To provide a tray for meat paste food capable of continuously filling, molding and heat-cooling a meat paste raw material such as ham or sausage in one body, and adjusting a degree of heat-cooking or a degree of coloring or seasoning. SOLUTION: This tray is a molded material from nonwoven cloth of a thermoplastic synthetic fibers and a permeability of a permeative component through the nonwoven cloth face is adjusted by selection of physical properties of the nonwoven cloth such as a thickness or air permeability, impregnating or coating of an edible surfactant, an alcohol, etc., to the nonwoven cloth face. A degree of heat-cooking or a degree of coloring or seasoning is suitably and readily adjusted by making various components such as a pigment solution or a seasoning solution become familiar with the nonwoven cloth by improving a wetting property to a tray wall face according to an action of the edible surfactant. Because of using nonwoven cloth having air permeability as a material, filling, molding, heat-cooking or coloring, seasoning of a paste raw material to the tray are continuously and performable in one body. |
