| 摘要 |
<p>PROBLEM TO BE SOLVED: To obtain a thermally cooked green vegetable with a pod having the resistance to heat treatment, freezing, thawing and chilled distribution under lighting and further a change in environment affecting the color and flavor of the green vegetable with the pod. SOLUTION: This thermally cooked green vegetable with a pod is packaged by keeping the interior of the pod in an oxygen free or a slight oxygen state. In this case, the green vegetable has the pod, preferably green soybeans and the green vegetable is packaged by adding an antioxidant thereto before, during and/or after heating and heating the green vegetable or thawing a frozen product of the green vegetable and keeping the interior of the pod in the oxygen free or a slight oxygen state by vacuum suction and replacement with a gas and preferably packaging the resultant green vegetable with a transparent packaging material, as necessary, with an oxygen absorbent enclosed therein.</p> |
