Cooking packed vegetable esp. beetroot - under vacuum to reduce cooking and flavour losses

摘要

The opt. cleaned vegetables are placed in the wrapping, sealed under vacuum and then cooked and sterilised. The method enables retention of salts and flavour, reduces the amt. of cooking loss and saves a lot of manual handling. Cooking/sterilisation is pref. at 110-118 degrees C esp. 116 degrees C for 50-60 mins. Beetroot is pref. placed in containers with preformed cavities which are hermetically sealed with a cover, the containers pref. being made of polyethylene and polyamide.