| 摘要 |
PURPOSE:To obtain a seasoned germ-free food, excellent in preservation stability for a long period and productivity with hardly any variation in seasoning concentration and useful as processed foods, etc., by successively permeating a seasoning liquid into a food material to a prescribed seasoning liquid concentration under specific conditions. CONSTITUTION:The objective seasoned food is obtained by making a seasoning liquid at a lower concentration than that of a product coexist with a food material such as a pickling material, minimizing the concentration difference between the seasoning liquid concentration on the inside of the food material and that on the outside of the food material within a material treating zone of a closed vacuum system, keeping the interior of the system above the liquid boiling point while slowly tumbling the food material deposited in or near a heat supply part of the aforementioned material treating zone, positively carrying out vaporization and releasing of moisture in the system, removing the released moisture to the outside of the system and thereby successively permeating the seasoning liquid concentration into the food material. |
