БОУЗ Джон Ричард (GB),БУРНХАМ Колин Джеффри (GB),КОКЕР Джонатан Пол (GB),ЭЛЛИЗ Дэвид (GB),ХИКИ Дэвид Лестер (GB),ХИЛЛИАРД Грэг Пол (GB),ЛОК Мишель Луизе (GB),МАЛОНИ Норман Джон (GB),НЬЮБЕРРИ Брайан Ри
申请号：
RU2011103978/13
公开号：
RU2011103978A
申请日:
2011.02.04
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
1. A method of obtaining slices of a food product suitable for long-term storage, comprising the steps of:! a) blanching slices of a food product； and! b) instantly dehydrating said slices of a food product to a moisture content of less than about 20% using microwaves, wherein said dehydration further comprises a first dehydration rate and a second dehydration rate. ! 2. The method according to p. 1, characterized in that the dehydration in stage b) includes partial drying to a semi-finished product, and in addition, the specified semi-finished product is packaged for further final drying by the consumer of the specified product. ! 3. The method according to claim 1, characterized in that the dehydration step b) is carried out in a microwave tape unit with slices of food product uniformly presented, essentially in the form of a monolayer, or in a drying apparatus in a thick layer. ! 4. The method according to claim 1, characterized in that said instant dehydration in step b) comprises a first dehydration rate of from about 0.02 g of moisture per gram of solid per second to about 0.20 g of moisture per gram of solid per second, and preferably, from about 0.06 g of moisture per gram of solid per second to about 0.18 g of moisture per gram of solid per second. ! 5. The method according to claim 1, characterized in that said instant dehydration in step b) comprises a second dehydration rate of from about 0.004 g moisture per gram of solid per second to about 0.08 g of moisture per gram of solid per second, and preferably , from about 0.01 grams of moisture per gram of solid per second to about 0.06 g of moisture per gram of solid per second1. Способ получения ломтиков пищевого продукта, пригодных для длительного хранения, включающий стадии: ! a) бланшировки ломтиков пищевого продукта； и ! b) моментальной дегидратации указанных ломтиков пищевого продукта до содержания влаги менее чем около 20% с использованием микроволн, при этом дополнительно указанная дегидратация вк
