| 摘要 |
The continuous impregnation method, in which pieces of a food material to be impregnated are immersed in a concentrated solution of an impregnating agent, these pieces being initially light and floating in the solution and following, with this solution, a path leading to a zone of separation where the impregnating solution flows downwards at a faster speed than the flow speed of the food material, so that the pieces of food material which, by absorption of the desired quantity of the impregnating agent, have lost sufficient of their lightness or floatability in the surrounding impregnating solution to be removed downwards by this solution, are thus continually separated from the pieces of food material which have absorbed less than the desired quantity of the impregnating agent, applies to a food material chosen from meat, eggs, fish or textured vegetable proteins. |
