| 摘要 |
PURPOSE:To produce a dried vegetable having restored sweetness and body taste and further flavor of fried vegetable, by heating a vegetable in an edible fat or oil, and drying the heated vegetable to a specific moisture. CONSTITUTION:A finely cut or ground vegetable in an amount of 5-50wt% based on a vegetable fat or oil is added thereto, and heated at 110-170 deg.C preferably under stirring, and if necessary kept at the above-mentioned temperature for <=60min, and cooled. Vegetable residues are then collected and dried to give <=30%, preferably <=10% moisture. |
