| 摘要 |
PROBLEM TO BE SOLVED: To provide an industrially applicable skinning method for vegetables delicately differing in shape and size from each other, and also to provide vegetable skinning and baking methods that make the surface condition of skinned vegetables favorable, significantly reduce the quantity of the resulting skin refuse and enable the quality of skinned and baked vegetables to be prevented from deterioration. SOLUTION: The vegetable skinning and baking cooking method comprises the following practice: vegetables are heated with steam in an oxygen-free atmosphere and then skinned; using a superheated steam-type heat cooker, 15 kg of potatoes P previously washed with water are charged via a food material inlet 5 into a heating chamber section 2 and the atmosphere inside the chamber is set in an oxygen-free condition; next, superheated steam of a specified temperature is introduced into the heating chamber section 2 to heat the potatoes P followed by removing the potatoes P via a food material outlet 6; the potatoes P thus removed are left to stand for some time under steaming and then skinned manually; the quantity of the resulting skin refuse after skinned is about 300 g, being one-tenth or less the quantity in the case of ordinary skinning with a knife or the like, resulting in significant reduction in the quantity of skin refuse. |
