| 摘要 |
PURPOSE:To make a seasoning liquid uniformly and well permeate into a raw material for TSUKUDA-NI (food boiled down in soy) and prevent the seasoning liquid from scorching and deteriorating by boiling the raw material with the seasoning liquid at a low temperature in a vacuum atmosphere and then indirectly cooling the seasoning liquid. CONSTITUTION:A raw material for TSUKUDA-NI is placed on each tray 2 and housed in a hermetically sealed type treating vessel 1 and a seasoning liquid in a seasoning liquid tank 3 is then passed through an indirect heat exchanger 6 and heated while being circulated in the treating vessel 1 in a vacuum atmosphere. The raw material for the TSUKUDA-NI is boiled with the seasoning liquid at a low temperature while concentrating the seasoning liquid. Cooling water 5 is subsequently passed through the indirect heat exchanger to cool the seasoning liquid while similarly circulating the seasoning liquid. |
