FremgangsmÕte for fremstilling av et stekt grønnsakprodukt, det dermed oppnÕdde forhÕndsfermenterte, stekte produktet samt biologisk ren kultur av Lactobacillus

摘要

Processed vegetables are subjected to a fermentation step, preferably in a solution of brine or buffer inoculated with lactic acid bacteria, prior to cooking in fat. The fermentation step lowers the amount of reducing sugars on the surface of the vegetable so that over-browning does not occur during cooking. This also permits the use of vegetables such as carrots which contain relatively high levels of reducing sugars, for example 1.5% by weight.