| 摘要 |
Provided is a method for producing green soybeans boiled in saltwater that have improved preservability and are hardly discolored even in the case of being preserved in a chilled state. A method for producing frozen green soybeans boiled in saltwater that can be preserved even in the case of being thawed and then kept in a chilled state, said method comprising: a step for blanching green soybeans in the presence of a bacteriostatic agent that is a composition comprising 50-70%(w/w) of sodium acetate, 15-35%(w/w) of glycine, 5-15%(w/w) of a mixture of sodium chloride with albumen lysozyme and 1-10 %(w/w) of a sucrose fatty acid ester, and a discoloration inhibitor that is a composition comprising 55-75 %(w/w) of sodium hydrogen carbonate, 15-25%(w/w) of trehalose, 2-12 %(w/w) of vitamin C, 1-5 %(w/w) of powdery phytic acid, 1-5 %(w/w) of of sodium chloride and 1-3 %(w/w) of of a konjak powder; and a step for, after blanching, cooling the green soybeans in the presence of calcined calcium and then freezing the same. |
