| 摘要 |
PURPOSE:To prevent vegetables from collpasing shape thereof in boiling without chamfering, by bringing the vegetables into contact with an aqueous solution of a water-soluble calcium compound, such as calcium chloride, before boiling the vegetables. CONSTITUTION:Vegetables, such as potato or Japanese radish, are previously brought contact with an aqueous solution of a water-soluble calcium compound, such as calcium chloride or calcium lactate, in 0.1-40wt.%, preferably 1-10wt.% concentration in boiling the vegetables sin a kind of a hotchpotch, such as 'ODEN' (Japanese hotchpotch). Thereby pectinaceous substances contained in the vegetables are bound to the calcium ions to delay softening of the vegetables. As a result, collapse of shape will not occur in boiling for a long period without chamfering and tasty dishes, such as the 'ODEN', prepared by boiling vegetables for a long time can be prepared. |
