| 摘要 |
Provided is a method for producing packaged vegetables having adequately suppressed browning as well as adequate storage stability. The present invention addresses the problem by including a sterilization step S3 for sterilizing cut vegetables by bringing the cut vegetables into contact with ozone water, a heat shock step S4 for conducting heat shock treatment by bringing the cut vegetables sterilized in the sterilization step S3 into contact with 40-60°C water, a packaging step S7 for obtaining packaged vegetables by packaging the cut vegetables subjected to heat shock treatment in the heat shock step S4 by using a packaging material, and a storage step S8 for storing the packaged vegetables in a 0-7°C environment. |
