| 摘要 |
<p>The method comprises the treatment of the dried edible bulbs, which may be whole, sliced or ground, by coating with approximately 0.5 to 4% by weight of at least one suitable food-grade fat, the subsequent heat treatment of the bulbs in a humid (wet, damp) environment, advantageously with water vapour, then, preferably, bringing the material thus coated and impregnated to ambient temperature and, if necessary, drying, preferably under vacuum, to expel the residual moisture. The bulbs thus treated absorb much less water than those which have not received this treatment and the particles of material do not adhere together. Application to the microbiological decontamination, using heat in a wet environment, of dried edible bulbs such as dried shallots, onions or garlic. <IMAGE></p> |
