| 摘要 |
The prod. is subjected to a vacuum, e.g. at 500-10 (100-10) torrs, so that air is extracted from the prod. The spaces evacuated by the air are immediately refilled with a natural liq., pref. pure water. The prod. can be subjected to vacuum pressure in a closed vessel, while supported in the head space above the surface of pure water inside the vessel. After adequate vacuum treatment, the prod. is lowered into the water and vessel pressure brought up to automospheric. Mushrooms can be vacuum treated as above, before or after blanching. Used for pretreating proteinaceous prods. to be preserved by canning or freezing. The process is applicable to meat, fish, milk and dairy prods., as well as mushrooms. |
