RETORTING METHOD FOR STEW OF POTATO WITH MEAT

摘要

PURPOSE: To obtain a retort food for NIKUJAGA (stew of potato with meat) with slight palate decline and browning by mitigating heating condition to the utmost while suppressing potato crumbling to a minimum. CONSTITUTION: This retorting method for NIKUJAGA is made up of the following four consecutive processes: 1st process: materials for NIKUJAGA such as meat and vegetables including potatoes are cut into pieces of appropriate size and then boiled in hot water at >=80 deg.C for about 1 to 20min; 2nd process: at least meat among the boiled materials is combined with a liquid seasoning to infiltrate the meat with the taste of the seasoning; 3rd process: a gas-barrier heat-resistant bag or vessel is packed with the respective boiled materials followed by conducting a nitrogen gas substitution; and 4th process: two-stage sterilization comprising cook boiling at about 80-100 deg.C and subsequent direct retort sterilization at 120 deg.C for 4min equivalent or longer is conducted using a static or rotary pressure heat sterilizing machine.