| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for preserving and processing vegetables excellent in both flavor and palate feeling, preservable for a long period using absolutely no additive for preservation at all and easily usable as a cooking food material. <P>SOLUTION: This method for preserving and processing vegetables comprises a combination of a first stage of drying harvested vegetables, a second stage of soaking the dried vegetables in water or lukewarm water for water absorption and pulling the vegetables up before the insides become completely soft, a third stage of drying the vegetables absorbing water focusing their surface parts by blasting, a fourth stage of vacuum-packing the processed vegetables at every given quantity and heat-treating the vegetables at ≥95°C, and a fifth stage of cooling the vacuum-packed product finished with the fourth stage and again heat-treating the vegetables at ≥95°C. <P>COPYRIGHT: (C)2004,JPO |
