Vegetable sterilisation - with two stage temperature treatment not affecting taste

摘要

A method for producing cooked, vacuum-packed fruits or vegetables, esp. potatoes, uses heat sterilisation of the external layer contng. heat-resistant aerobic and anaerobic infections; this is followed by refining in the packaging. The sterilisation is carried out in two stages; in the first the temp. and time are sufficient to kill the clostridium-botulinum-spores at the surface, while in the second the external layer contng. spore producers is treated at temp. and for time sufficient to kill these.