| 摘要 |
Preservation of perishable porous foodstuffs (esp. mushrooms) is effected by (a) contacting with an impregnating liq. contg. a heat-coagulatable substance (I), (b) blanching to coagulate (I), (c) sealing in storage containers, and (e) heat treating the prod. by pasteurisation under acid conditions. The acid conditions for step (e) are pref. obtd. by blanching the mushrooms in acidified water at pH 2.6-3; this is pref. effected after carrying out step (b) and washing the mushrooms with water. The pH is pref. adjusted to 4-4.2 before sealing the containers. In contrast to conventional sterilisation, pasteurisation can be applied to large containers (e.g. 3-5 kg.), does not reduce the wt. gain obtd. by impregnation, and does not impair the appearance of the prod. |
