METHOD FOR PREVENTING FADING AND BROWNING OF EGGPLANT

摘要

PURPOSE:To obtain an eggplant resistant to the fading of the skin and the browning of the pulp even by various cooking treatment in the secondary processing by immersing a raw eggplant as a whole in an alum solution and frying the treated eggplant. CONSTITUTION:A harvested eggplant is washed as it is and immersed in an alum solution. The treated eggplant is fried to obtain the objective eggplant resistant to the fading and browning even by various cooking treatments in secondary processing. The immersion treatment in the alum solution is preferably carried out by immersing in an alum solution having a concentration of about 0.5% for about 24hr. The frying treatment is preferably carried out at about 160 deg.C for about 2min. The obtained eggplant keeps the characteristic appearance and palatability of eggplant even after various cooking treatment in secondary processing.