INSTANT FOOD AGED AT LOW TEMPERATURE

PURPOSE:To obtain an instant food having excellent preservability and easily giving a cooked food keeping the characteristic features of the food raw material by heating for a short time, by adding a seasoning to a perishable food, packaging the food in vacuum and storing at a low temperature to eff...

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Bibliographische Detailangaben
Hauptverfasser:	TOMINAGA HIROSHI, ONO NAOSHIGE, MIYAHARA MASAYUKI
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 obtain an instant food having excellent preservability and easily giving a cooked food keeping the characteristic features of the food raw material by heating for a short time, by adding a seasoning to a perishable food, packaging the food in vacuum and storing at a low temperature to effect the aging and fermentation of the food. CONSTITUTION:A food raw material such as uncooked vegetable, cereal, meat, etc., is added and impregnated with a proper amount of a seasoning consisting of salt, sugar, vinegar, liquor, spice, etc. The seasoned food raw material is packed in vacuum, without heating, with a plastic packaging material having low oxygen and steam permeability. The packaged food material is stored in a refrigerator at 0--3 deg.C to effect the low-temperature aging and fermentation.