PRODUCTION OF PRESERVABLE SUBSIDIARY RAW MATERIAL FOR FOOD OR SUCH

摘要

PURPOSE:To enable the simultaneous and quick treatment of the petiole or stalk of root vegetables having non-uniform size and shape while keeping the storability even in the form of final product without deteriorating the function as a food. CONSTITUTION:Root vegetables are charged into a vessel and subjected to continuous processing steps comprising the cutting of the vegetables after evacuating the vessel, the primary drying of the vegetables, the filling of the vessel with nitrogen gas or other inert gas, the crushing of the vegetables, the spraying of a synergistic agent, the spraying of a dry-distillation liquid and the redrying and dispersion of the product or a combination of the above steps.