| 摘要 |
PURPOSE:To produce an oil-based coked food, preservable for a long period without high-temperature sterilization treatment and capable of holding raw flavor or color of ingredient materials by impregnating dried ingredient materials with fats and oils which are solid or semisolid at ordinary temperature. CONSTITUTION:Ingredient materials, such as raw cattle meat, fishes or shellfishes, vegetables or fruits, having nearly 1.0 water activity are dried so as to provide <=15wt.% moisture content. Fats and oils, such as palm oil, coconut oil or beef tallow, which are solid or semisolid are thermally melted and cooled to <=60 deg.C. The afore-mentioned dried ingredients are subsequently added to the above-mentioned fats and oils and mixed until sufficient dispersion is attained. Thereby, the fats and oils are impregnated into the afore-mentioned ingredient materials and the whole water activity is regulated to 0.55-0.75. The resultant food is then preferably filled in a hermetically sealed container, such as can, bottle or aluminum pouch. |
