| 摘要 |
PURPOSE:To eliminate the raw smell and promote the deliciousness of vegetables while preventing the scorching and collapsing of vegetables caused by excessive frizzling and to obtain cooked vegetables useful as cooked food packed in a container by frizzling the vegetables at a specific temperature without using oil and fat. CONSTITUTION:Vegetables (onion, carrot, potato, garlic, celery, etc.) are frizzled at 40-70 deg.C without using oil and fat. The frizzling temperature is preferably 50-60 deg.C. Since a film of oil and fat is not formed on the vegetable surface, volatile components are quickly and completely dissipated to obtain healthy cooked vegetables having low caloric value. |
