| 摘要 |
The present invention relates to a method for preparing semi-dried frozen wild vegetables and, more specifically, to a processing method which enables wild vegetables to: maintain unique colors thereof for a long period of time through blanching, osmosis drying, semi-drying, and freezing processes; and maintain tastes, flavors, nutrients, and the like thereof without any change since drip loss barely occurs while defrosting the semi-dried frozen wild vegetables. According to the method for preparing semi-dried frozen wild vegetables, it is possible to store or distribute the semi-dried frozen wild vegetables for a long period of time while maintaining colors, tastes, flavors, nutrients, and the like thereof without any change so that a consumer can take fresh wild vegetables in all seasons regardless of production time of the wild vegetables. In addition, semi-dried frozen wild vegetables prepared by the method of the present invention has a low water content, thereby having advantages of reducing defrosting time and being directly used for cooking without additional process. |
