| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for heat treating vegetables by heat cooking or sterilizing the vegetables, giving the vegetables capable of maintaining the original good taste and texture of the vegetables and having a good tooth touch and an excellent quality by preliminarily directly bringing the vegetables into contact with steam heated at a temperature within a prescribed temperature range. SOLUTION: This method for heat treating vegetables such as potatoes or carrots comprises heat cooling and/or thermally sterilizing the vegetables. Therein, the vegetables are preferably preliminarily immersed in the solution of a calcium salt such as calcium lactate (the concentration of the calcium salt is preferably 0.5-5 wt.%) for about 2 hr and subsequently directly bringing the treated vegetables into contact with 60-90 deg.C steam for 5-100 min. |
