| 摘要 |
The present invention relates to a method of banana processing, and particularly a method of banana processing wherein the banana is subject to a series of steps of vacuum-packing down to a predetermined degree of vacuum, cool-aging, quick-freezing and freeze-storing after being sterilized, washed and peeled. As a result, the discoloration of the banana flesh may be remarkably reduced even after a long-term storage without using artificial food colors and preservatives, and a taste may also be maintained uniformly by controlling the degree of vacuum during the vacuum-packing step and dispersing the juice generated during the cool-aging step into the flesh uniformly, along with an eminent improvement in a flavor and a saccharinity of the frozen banana. |
