| 摘要 |
A method of preparing bean sprouts by subjecting bean sprouts to far-infrared heating or high frequency induction heating is provided. The product is removed in a beany flavor without the destruction of nutrients and used to add to soup for ramyeon(ramen). Bean sprouts are washed, removed in roots, subjected to high frequency induction heating or far-infrared heating at 40 to 60deg.C for 4 to 8min and then packed under vacuum. |
