METHOD FOR PREPARING FOOD RAW MATERIAL FOR HEAT TREATMENT AND FOOD RAW MATERIAL FOR HEAT TREATMENT USING THIS METHOD

摘要

PURPOSE:To provide a heat-treating food raw material removing adverse effects caused by drips liberated from a heated food raw material by coating a gelling agent on the surface of the food raw material producing the drips on the heat treatment thereof, the gelling agent being in a gel state below the ordinary temperature and becoming a sol state on the heating. CONSTITUTION:The solution of the above-mentioned gelling agent is coated e.g. in an aqueous solution state on the surface of one of various cooled foods or a food raw material such as a root vegetable, leaf vegetable, fruit vegetable, livestock meat or fish meat. The coating method includes various coating method. The gelling agent includes preferably agar, gelatin and carrageenan, a natural extract from sea algae. When the above-mentioned food raw material coated with the gelling solution is heated, if necessary, under an increased pressure mainly for the sterilization and/or cooking, the gelling agent becomes in the gel state, thereby permitting to provide a food not causing the deterioration of the food itself, the lowering of the texture of the food, etc., without damaging the inherent texture of the food raw material.