TREATING METHOD OF FOOD

PURPOSE:To sterilize food without damaging quality and flavor by treating food at high pressure and specific temperature. CONSTITUTION:Food is treated in a pressure of 500-10000kg/cm , preferably 2000-9000kg/cm and at a temperature of 60-110 deg.C, preferably 60-100 deg.C. Besides, anti-oxidizing ag...

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Bibliographische Detailangaben
Hauptverfasser:	ICHIHARA YASUYUKI, WAKAMEDA ATSUSHI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To sterilize food without damaging quality and flavor by treating food at high pressure and specific temperature. CONSTITUTION:Food is treated in a pressure of 500-10000kg/cm , preferably 2000-9000kg/cm and at a temperature of 60-110 deg.C, preferably 60-100 deg.C. Besides, anti-oxidizing agent and anti-viral agent are preferably added to the food.