| 摘要 |
PURPOSE:To obtain a lyophilized vegetable free from grassy smell, having good restoring property due to hot water or water and capable of keeping a nutritive component and a flavor component of fresh vegetable by subjecting vegetables to powdering treatment in the presence of an aqueous medium and then subjecting a precipitate obtained by solid-liquid separation to lyophilization. CONSTITUTION:Blanched vegetables are subjected to powdering treatment in the presence of an aqueous medium and divided into a precipitate and a supernatant by solid-liquid separation. Vegetable pasts which is the precipitate is subjected to lyophilization to provide the objective lyophilized vegetable and the supernatant is used as vegetable soup, green juice, etc., so as to eliminate loss of vegetable and prevent environmental pollution. |
