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.
申请公布号
DE69225975(D1)
申请公布日期
1998.07.23
申请号
DE1992625975
申请日期
1992.10.10
申请人
MATFORSK, NORWEGIAN FOOD RESEARCH INSTITUTE, AES, NO
发明人
SLINDE, ERIK, N-5030 LAND S, NO;AUKRUST, THEA, N-1410 KOLBOTN, NO;SKREDE, GRETE, N-1430 S, NO;BAARDSETH, PERNILLE, N-1440 DR BAK, NO;ENERSEN, GRETHE, N-1430 S, NO