| 摘要 |
<p>Hams are packed and cooked by placing individual hams into separate pockets thermoformed in a layer of plastic film and then covered and vacuum sealed by a second, thinner layer of film. The sealed pack is heat shrunk, in water at 90 deg.C then placed in plastic moulds to be baked. Pref. the wrapping films are transparent, specifically multiply polyamide films pref. 230-250 microns thick for the supporting layer, 170 microns thick for the covers. The mould trays, pref. have a spring loaded cover and have shaped sidewalls to suit the conventional form of a joint of ham. Pref. the mould trays are of plastic material (unspecified), being more resistant to oxidn. or staining than aluminium moulds, cheaper than stainless steel. Minimises exposure of the meat to manual handling or atmospheric contamination, and retains flavour. Maintains the joint in compression during cooking. Avoids direct contact between the meat and the baking trays, with consequent risk of contamination or corrosion, esp. when packing salts meats. The close fit of the pack inhibits collection of superficial drainings of fat or frost.</p> |
