The present invention relates to a method for sterilizing surfaces or surface pasteurization of food products in small pieces. The test substance was used after pre-heating the food product, but to set a few degrees below slightly larger than the evaporation temperature of the sterilization system or pasteurization system, the product temperature, lower than the saturated vapor temperature preheating temperature of the food product, it is defined on the advantageous Set the number of degrees below slightly above the saturated vapor temperature at the pressure that is, is performed in an atmosphere of non-moist air, the process in this case is carried out at a temperature of 55~99 ℃ low pasteurization pressure pasteurization Food products condensed water by carried out at a temperature of 100~140 ℃ higher sterilization pressure, or sterilization, or, perform 1 to 30 minutes heat treatment continue to perform vacuum drying at a pressure which is further reduced By removing from the surface, sterilization conditions or pasteurization conditions are optimized water absorption and qualitative changes of the food product and is minimized.本発明は、小片状の食品製品の表面低温殺菌または表面滅菌のための方法に関する。食品製品を予熱して使用し、ただし製品温度を、低温殺菌システムまたは滅菌システムの蒸発温度よりも僅か数度下に設定し、食品製品の予熱温度を飽和蒸気温度よりも低く、有利には規定された圧力における飽和蒸気温度よりも僅か数度下に設定し、処理を、湿った無空気の雰囲気中で行い、この場合、低温殺菌を低い低温殺菌圧で55~99℃の温度で実施するか、または滅菌を、より高い滅菌圧で100~140℃の温度で実施し、熱処理を1~30分間実施し、引き続き、さらに減じられた圧力で真空乾燥を行うことによって凝縮水を食品製品の表面から除去することにより、吸水率および食品製品の質的変化は最小限に抑えられ、かつ低温殺菌条件または滅菌条件は最適化される。
