| 摘要 |
PURPOSE:To remarkably shorten the dehydration and seasoning time of a food, to enable uniform dehydration and seasoning and to facilitate the control of the concentration of a seasoning component applied to the food, by immersing a food in a dehydration and seasoning liquid under reduced pressure. CONSTITUTION:A food is dehydrated and seasoned by immersing in a dehydration and seasoning liquid such as saline water or smoked liquid under reduced pressure. The pressure of the head space in the system is preferably maintained to <=500mmHg. |
