Conservación de palmito por cocción al vacío. Conservacao do palmito por cozimento a vácuo
This process consists of placing fresh or precooked food in plastic bags which are then vacuum sealed. The bags are then treated with steam or hot water and cooled immediately. The final product, which must be stored at 3.3{eth}C, has a shelf life of two to three months.
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| Main Authors: | , , |
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| Format: | biblioteca |
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San José (Costa Rica) Editorial de la Universidad de Costa Rica
1999
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| Subjects: | PALMITOS, PROCESAMIENTO, SECADO POR VACIO, EMBALAJE EN VACIO, |
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