| 摘要 |
PURPOSE:To sterilize a spice without damaging the flavoring component, by bringing a raw material in the original shape into contact with ethyl alcohol, hydrogen peroxide and a hypochlorous acid solution, blowing steam therethrough, and drying and cooling the resultant spice. CONSTITUTION:A raw material for a spice is dipped in a 50-70% solution of ethyl alcohol, 5-35% solution of hydrogen peroxide or 200-20,000ppm solution of hypochlorous acid. Alternatively, the raw material for the spice is sprayed with the solutions, or the solution and steam are simultaneously blown therethrough. Steam is then blown through the material to keep the material at 60-100 deg.C for 10-45min to sterilize the material under wet heat conditions. Hot air at 70-100 deg.C is then blown to dry the material, which is directly and rapidly cooled with cold air at 35 deg.C or below. |
