| 摘要 |
PROBLEM TO BE SOLVED: To provide a packed vegetable production method in which browning is sufficiently suppressed, and preservability is sufficient.SOLUTION: A packed vegetable production method includes: a sterilization step S3 for sterilizing cut vegetables by causing the cut vegetables to contact ozone water; a heat shock step S4 for performing heat shock treatment by causing the cut vegetables sterilized in the sterilization step S3 to contact warm water at 40-60°C; a packing step S7 for packing the cut vegetables subjected to heat shock treatment in the heat shock step S4 with a packing material to acquire a packed vegetable; and a preservation step S8 for preserving the packed vegetable under a temperature environment of 0-7°C.SELECTED DRAWING: Figure 2 |
