Sterilization method of foods and manufacturing method of foods excellent in hygiene and preservation

摘要

PURPOSE:To remarkably reduce the number of bacteria in a food (raw material) to effectively perform the sterilization of the food, by freezing the food to damage the bodies of the bacteria attached to the food (raw material) and adding protamine extracted from the spermary of a fish to the food (raw material). CONSTITUTION:A food (material) such as a fresh marine product, fresh livestock product, fresh vegetable or fruit is frozen preferably at a freezing temperature between the freezing point of the food, etc., and -80 deg.C to damage the surface structures of bacteria such as gram negative bacteria. The treated food (raw material) is mixed with protamine extracted from the spermary of a fish such as salmon, trout or mackerel, thereby remarkably reducing the number of incipient bacteria in the food (material) after thawed to prevent the putrefaction of the food (material).