| 摘要 |
A normally prepd. raw prod. is taken through the following stages:- (1) Precooking, pref. in acidulated water to give the prod. a moisture content sufficient for subsequent sterilisation. (2) Cooling, pref. in a current of cold, acidulated water. (3) Draining off excess water. (4) Oiling with vegetable oil etc., e.g. by vaporisation. (5) Insertion of prod. into flexible container. (6) Thickness reduction of prod. to uniform thickness overall. This operation is pref. effected by compressing the container between a pair of pressure platens, or by vibrating the container. (7) The prod. is then sealed inside the containers in vacuum. (8) The sealed containers are heat sterilised. (9) The containers are packaged for storage/distribution. The moisture content of the prod. is pref. between 40 and 70 per cent. The amount of oil applied to a prod. is pref. between about 2 and 25 g. per kg. of raw prod. Thickness redn. pref. results in a final thickness of prod. between 0.5 and 4.5 cm. The processed prod. retains optimum organoleptic qualities. It has an extensive shelf life of about one year at ambient temp. and can be cooked very rapidly, e.g. in between 1 and 2 minutes. |
