| 摘要 |
PROBLEM TO BE SOLVED: To produce a frozen eggplant, better in flavor and chewiness than those in the case of steaming when thawing and capable of feeding a large amount of eggplant dishes in a Japanese restaurant, a hotel, etc., without any regard to time by peeling the skin of the eggplant roasted until a scorch pattern is formed on the surface and freezing the resultant eggplant. SOLUTION: An eggplant with the intact skin is roasted until a scorch pattern is formed in the surface and the skin is peeled just after the roasting without immersing in water. The resultant eggplant is cooled to normal temperatures and subsequently quick frozen. The quick freezing is preferably carried out by blowing cold air at -40 deg.C thereon and reducing the central temperature of the eggplant to -18 deg.C taking 0.5hr. |
