| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method for preventing browning of green vegetables, which does not deteriorate natural tastes of the vegetables, which is excellent in washing and bactericidal properties and which makes keeping quality excellent by enhancing a browning and discoloration prevention effect, and a low-temperature steam heater for use in the same.SOLUTION: A method for preventing browning of green vegetables includes an immersion treatment step (S2-1) of immersing green vegetables after primary washing (S1) for at least 0.5-2 minutes in hot water at 45-55°C, and a low-temperature steam heating treatment step (S2-2) of exposing the green vegetables after the immersion treatment step (S2-1) for 18-22 minutes in a steam atmosphere at 40-50°C.</p> |
