PRESERVATION OF FRESH YAM AND PRODUCTION OF FROZEN FRESH YAM

摘要

PURPOSE: To produce a frozen yarn having excellent long-term storage stability while preventing the browning of the yam by shaving and removing the surface part of a yarn including the surface skin to a prescribed depth from the surface and freezing the surface-shaven fresh yam. CONSTITUTION: This frozen yarn is produced by shaving and removing the surface part of a yam including the surface skin to the depth of 2-8mm and freezing the yarn after applying an aqueous solution containing an organic carboxylic acid and/or its water-soluble salt (preferably ascorbic acid, etc.) to the yarn. The aqueous solution is preferably further incorporated with a water-soluble polymeric substance such as starch.