| 摘要 |
A process is disclosed for preparing a foodstuff product, which permits long-term preservation of the product without impairing its organoleptic qualities and characteristics especially its taste as compared with the corresponding fresh food products. The process comprises measuring the pH of the product, determining its oxidoreduction potential, calculating its rH2 value using Nernst's formula, and determining whether the cooked dish is reductive, neutral or oxidative. After determination of a cooking temperature range that is below 100.degree.C by varying either the pH of the product without allowing the pH to drop below 4.5, and/or the ratio of free water to total water of the product while maintaining the cooking temperature range in excess of the minimum lethal temperature necessary to destroy Streptococci D, the product is subjected to a heat treatment for a time selected to attain but not exceed the cooking value and to attain at least the pasteurization value, the heat treatment being effective to raise the temperature of the product to within the predetermined cooking temperature range. Finally, the temperature of the product is lowered to cool the product to a temperature above 0.degree.C. |
