| 摘要 |
PURPOSE:To provide the subject method for producing a dried vegetable by which sticking or aggregation in drying can be prevented; the dried chip vegetable having high hydrophilicity can readily and efficiently be produced by drying in a short time without discoloring the vegetable and causing the unevenness and the vegetable after the reconstitution is provided with an excellent texture close to that of a raw vegetable. CONSTITUTION:This method for producing a dried chip vegetable is to cut a raw vegetable washed with a washing device 1 into a platy form having >=about 1.5 to <=3mm thickness and dimensions with a slicer 2, convey and dip the resultant slices in an aqueous solution with >=0.5 to <=3wt.% content of sugar ester of stearic acid in a water tank with a netlike endless belt of a loosening conveyor 22, loosen the slices dipped in the aqueous solution at a slow rotational speed so as not to lose the granular shape in a comb part protruding from a rotating shaft unit, dip the slices therein for about 2-5min, drain water, then blow hot air at a temperature slightly below about 70 deg.C while rotating and stirring the slices with a rotating and hot-air type dryer 38 equipped with a rotating drum and dry the slices for about 3hr. |
