| abstract |
Disclosed is a method for producing a crushed processed food that has a high bactericidal effect, can ensure a sufficient quality retention time, and has little change in quality of ingredients such as color, aroma, and taste. The food material is first heat sterilized with superheated steam and then crushed by passing it through a strainer. The crushed food material is further subjected to second heat sterilized with superheated steam to obtain a food surface. It can kill most of the general living bacteria inside, ensure a sufficient shelf life, and can be sterilized without problems even with soft and highly crushed foodstuffs, such as color, aroma, taste, nutritional value, etc. There is very little change in the quality of ingredients. [Selection figure] None |