| 摘要 |
A method for industrial production of cut vegetables that demonstrate good storage properties and a great reduction in or elimination of the harsh taste unique to vegetables is provided. The cut vegetable production method comprises the following sterilization, cutting, and leaching steps, namely: a step for sterilizing vegetables prior to the cutting of same into eating size, by bringing same into contact with an aqueous alkaline solution with a pH of 11-14 (sterilization step); a step for cutting vegetables that have been sterilized in the sterilization step into eating size while rinsing the cut sections thereof in pure water (cutting step); and a step for leaching the cut vegetables obtained in the cutting step for 3 minutes or more (leaching step). |
