PROCEDURE FOR THE PASTEURIZATION AND/OR STERILIZATION OF FOOD AND INSTALLATION FOR THE PUTTING INTO PRACTICE OF THE SAME (Machine-translation by Google Translate, not legally binding)

摘要

Procedure for the pasteurization and/or sterilization of food and installation for the implementation thereof. The procedure consists of carrying out the cooking and the pasteurization process in a single operation subjecting the food, previously vacuum packed, to pressures of up to 5 bar of steam pressure, and vacuum pressures of up to 1 bar of vacuum, alternatively with treatment times between 30 minutes and 180 minutes. This new design takes advantage of the vacuum packaging of the food so that the food is cooked in its own juice, not losing moisture or starches in its cooking, conserving the organoleptic qualities and achieving cooking and pasteurizing at lower temperatures compared to traditional procedures. (Machine-translation by Google Translate, not legally binding)