| 摘要 |
The method consists in cooking the product at a temperature of the order of 90 to 95<o>C, in inserting the product, emerging from cooking, directly into its packing, optionally injecting therein nitrogen or a mixture of nitrogen and carbon dioxide at a temperature of the order of 20<o>C, in sealing the packing and in subjecting it to a thermal shock, bringing the product to a core temperature of the order of 2 to 6<o>C. This method permits the packing, with pasteurisation, of all perishable food products, including meat products, particularly fragile products such as stuffed pasta. |
