METHOD FOR LOW-TEMPERATURE TREATMENT OF WASHING AND STERILIZING AND PREVENTING BROWNING OF RAW VEGETABLES WITH CONTROLLED LOW-TEMPERATURE WARM WATER STREAM

摘要

PROBLEM TO BE SOLVED: To provide a method for low-temperature heat treatment for sterilizing, washing and preventing browning of raw vegetables. SOLUTION: This method comprises converting treating warm water a (a+b) into a controlled low-temperature warm water stream a-Z or a+b-Z controlled at 47.5±10 deg.C warm water temperature by applying a stirring stream Z and heat-treating raw vegetables c for at least 10 min with the controlled low-temperature warm water stream, washing the vegetables, dissolving the surface waxy materials, removing fungi, sterilizing the vegetables, removing interior oxygen, deactivating a polyphenol oxidase and preventing the vegetables c from browning. Furthermore, the raw vegetables c loosened or cut with the controlled low-temperature warm water stream are washed, sterilized and prevented from browning and a surfactant b for addition to a food is mixed in the treating warm water to further subject the raw vegetables c to sterilization and fungistatic actions with the surfactant b. The stirring stream Z is applied to the treating warm water in a treating vessel 1 with stirring means or circulating means 5a to 5d and the treating warm water is subjected to the interception and heat insulation relatively to the outside air with a group of heat insulating floating balls 10 to prevent oxygen of the outside air from mixing in and heat radiation.