| 摘要 |
A method of preserving raw food products, such as beef, poultry and fish, is provided. The method comprises the steps of simultaneously exposing all surfaces of the food product to a high temperature preferably between approximately 700.degree.C-1200.degree.C for a time period sufficient to effectively denature proteins and destroy microorganisms on the entire surface of the product to a substantially uniform depth of less than about 4.0 mm. After heat pasteurization of the product surface, the product is rapidly cooled at a relatively low temperature of about minus 50.degree.C for approximately two minutes. The product is then vacuum packaged and stored in a refrigerated environment. Neat products preserved in accordance with the method of this invention enjoy a refrigerated shelf life of up to 120 days without surface discoloration or unacceptable spoilage by microorganisms. During the heating step, the product also may be placed on a grill to produce an appetizing grill pattern on the product to facilitate cooking in a microwave oven after storage.
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