| 摘要 |
A process for preparing a foodstuff product which process permits long-term preservation of the product without impairing its organoleptic qualities and characteristics, and wherein said product has a preselected cooking value determined, at least in part, by the desired appearance and taste of the product, which process comprises measuring the pH of the product; determining the oxidoreduction potential E of the product; calculating the rH2 value of the product using Nernst's formula; determining whether the cooked dish is reductive, neutral or oxidative; determining a cooking temperature range that is below a 100 DEG C for the product by varying at least one of the pH of the product without allowing the pH to drop below 4.5 and the ratio of free water to total water of the product while maintaining said cooking temperature range in excess of the minimum lethal temperature necessary to destroy Streptococci, D and subjecting the product to a heat treatment for a time selected to attain but not exceed said cooking value and to at least attain said pasteurization value, said heat treatment being effective to raise the temperature of the product to within said predetermined cooking temperature range, and thereafter lowering the temperature of the product to cool the product to a temperature above 0 DEG C. |
