One of the main benefits of steam injection cooking is that the product can be cooked at lower temperatures as it is cooked evenly throughout the whole pot and agitates as it goes

摘要

"If you can get fresh produce, process it straight away and blast freeze it, you can preserve the colour of the product, its nutrient content and its shelf life," Gualdi said. Blast freezing involves bringing down the temperature of the cooked food rapidly, from approximately 80℃ to -22℃. After cooking the product in steam-injected kettles, the mix is put through a mouli to ensure there are no lumps in the product that the baby will not be able to swallow, and it is then manually scooped into PP5-grade plastic tubs.