| 摘要 |
<p>PURPOSE: To provide a method for freezing and preserving vegetables by which the vegetables destroying cells and losing merchandise properties according to a conventional method for freezing and preserving are quick frozen and stored in a freezing environment. CONSTITUTION: This method for freezing and preserving vegetables comprises the first step for adding at least one selected from monosaccharides, disaccharides and sugar-alcohols and polysaccharides to the vegetables without using salts or together with the salts and immersing the vegetables therein for several hr, the second step for carrying out the quick freezing treatment of the vegetables after completing the first step and the third step for storing the vegetables quick frozen in the second step in a freezing environment. Thereby, the polysaccharides are capable of surrounding cells therein, removing moisture in the cells, protecting the whole cells, permeating the monosaccharides, disaccharides, oligosaccharides or sugar-alcohols, polysaccharides or salts into the cells, replacing moisture in the cells therewith and preventing ice crystals from producing in the cells.</p> |
