| 摘要 |
<p>A dehydrated vegetable product is obtained by: (a) flash blanching a vegetable in up to 100 % saturated steam; (b) steam cooking the vegetable in 35 to 65 % saturated steam; (c) cooking the vegetable by exposure to infrared radiation for from 1.5 to 6.0 minutes. This dehydrated vegetable product is particularly useful as a binder in complex moulded products and as a filling or topping component.</p> |
