| 摘要 |
This invention describes the preservation of food by the application of hydraulic pressure. It has been discovered that holding for periods of days allows preservation including stopping the ripening process. Cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for 5 days. Some meat and seafood require maintenance of such pressure for the duration of storage and most can be held in good condition without spoiling for 1 month. For some fruits and vegetables ripening is stopped by such pressure treatment and packaged products can be stored without refrigeration for at least 6 months. Other fruits and vegetables are preserved by 5 day pressure treatment at 175 MPa (25,000 psi). Marinated meat, fish and seafood are preserved by five-day pressure treatment.
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