| 摘要 |
The process for cooking meat products in containers comprises five phases: (a) putting a heat transporting liquid in contact with the products in their containers, (b) remove the heat transporting liquid and let the products in their containers cool to a predetermined value, (c) putting a heat transporting liquid in contact with the products, (d) leaving the heat transporting liquid in contact with the products, the difference between the ambient temperature and the core temperature of the products being constant, and (e) maintaining the ambient temperature constant until the desired core temperature is achieved. |
