| 摘要 |
A method of preparation of foodstuffs using a protective sheath in which the raw foodstuffs, which during the cooking process absorb liquid, are inserted in an unperforated sheath impermeable to moisture and acceptable for food, where necessary with additional liquid needed for the cooking process. The sheath is closed and the foodstuffs enclosed in the sheath which remains unperforated, if necessary after storage, are subjected to a cooking process. The use of a sheath which remains unperforated round the foodstuffs until directly before consumption enables rational production, storage and preparation ready for eating, of foodstuffs of very different kinds and the preparation of complete meals with better utilization of the energy necessary for the cooking. |
