进入九十年代以来,日本推出了一种新型食品。它是用4000～6000个大气压的水压,对食品或原料进行超高压加工或杀菌处理而制成的产品。其风味独特,倍受青睐。自1914年高压物理学家发现,超高压能杀死生物及微生物之后(当时没有引起人们的注意),到60年代,美国一海艇沉入1500米深的海底。一年后打捞上来时,在船长室里存放的苹果、三明治和肉汁都没有腐败变质(苹果被压得像一条乳黄瓜)。对此现象进行研究,人们发现在海底约150个大 Since the 1990s, Japan has introduced a new type of food. It is a product made by ultra-high pressure processing or sterilization treatment of food or raw materials with water pressure of 4000 to 6000 atmospheres. Its unique flavor, favored. Since the high-pressure physicists discovered in 1914 that ultra-high pressure could kill organisms and microorganisms (at the time did not get people’s attention), by the 1960s, a US boat sank to the depth of 1,500 meters. When salvaged a year later, the apples, sandwiches, and gravy stored in the captain’s room were not spoiled (the apples were pressed like a milk cucumber). Research on this phenomenon has been found on the seabed about 150 large