METHOD FOR STERILIZING PROCESSED FOODS COMPRISING MICROWAVE HEATING PRETREATMENT

摘要

The present application relates to a method for sterilizing processed foods which effectively kills fungi, yeast, pathogenic bacteria, and sporogenic heat-resistant microorganisms by using a retort sterilization treatment comprising a microwave heating pretreatment while still maintaining the intrinsic texture of vegetables, meat and seafood and the flavors of aromatic vegetables, such as red pepper, garlic, ginger, etc. compared to conventional sterilization methods.