| 摘要 |
PURPOSE:To soften the texture of a solid food such as meat and to impart preferable drying characteristic to the food, by dissolving a water-soluble gas in water existing in a food under a specific pressure and reducing the pressure at a specific rate of pressure drop, thereby sufficiently generating bubbles in the tissue of the solid food. CONSTITUTION:A water-soluble gas is pressed into a water-containing food in a pressure vessel under a pressure of >=15kg/cm<2>. The pressure in the vessel is decreased at a rate of 1.5-150kg/cm<2>.min to generate bubbles in the food. Preferably, the temperature of food in the dissolution of the water-soluble gas is 5-25 deg.C and the pressurizing period is 10-60min. The water-soluble gas is preferably CO2 gas having high solubility and free from undesirable effect to the food. Meat with relatively hard texture can be softened and the palatability of meat can be improved by the above foaming treatment. |
