| 摘要 |
PURPOSE:To obtain the titled high-quality product having texture not changing even by vacuum freeze-drying and to contrive to shorten drying process thereof, by incompletely drying half finished food, before drying of dry sausage, by cold air and freeze-drying in vacuum. CONSTITUTION:First a half finished food before drying of dry sausage is incompletely dried by cold air. then the food is freeze-dried in vacuum into a given degree of dryness to give the aimed product. The period for incomplete drying by cold air is preferably 29-60% period which is required for completely drying only by cold air. |
