| 摘要 |
Meat pieces in open containers are exposed to steam and pressure to break up the tissue and liberate trapped fat and enzymes, which are then removed by applied vacuum. This is followed by an extraction stage which further boils and dissociates the enzymes and fat and the container is then tipped to allow these out and so improve the canning aspects of the meat. Steam is injected through several nozzles, with a ring vacuum slot round the nozzle plate. The meat is treated uncooked, and not cooked until the trapped substances have been removed. |
