| 摘要 |
PURPOSE:To obtain a heat-cooking method capable of maximally drawing out flavor of beef, fishes and shellfishes and fruits according to characteristics thereof utilizing far-infrared rays. CONSTITUTION:The heat-cooking method of beef comprises carbonizing surface protein of beef by high temperature heat atmosphere, then subjecting the beef to irradiation heating with far-infrared rays so as to keep the inner temperature of the beef to a temperature in the range of 70 deg.C to 95 deg.C and then further subjecting the beef to irradiation heating with far-infrared rays so as to keep the inner temperature of the beef to a temperature in the range of 50 deg.C to 75 deg.C. The heat-cooking method of fish or shellfish is carried out by subjecting the fish or shellfish to irradiation heating with far-infrared rays so as to keep the inner temperature of the fish or shellfish to a temperature without exceeding 50 deg.C and smoking the fish or shellfish. The heat-cooking method of fruit is carried out by subjecting the fruit to which sugar content is added to irradiation heating with far-infrared ray until the interior of the fruit becomes gelation state and then cooling the fruit so as to keep the inner temperature of the fruit to a temperature without exceeding 60 deg.C. |
