| 摘要 |
PURPOSE:To obtain the subject vegetables of high commodity value prevented from discharge of the components inherent therein through such processes that vegetables are trimmed, frozen, put to half-thawed state and cut, and the resulting cut vegetables are frozen again and then sealed. CONSTITUTION:Firstly, vegetables are trimmed to remove unnecessary parts like core, leaves and skin. Then, the resulting vegetables are rapidly frozen for pref. 30min in the maximum water crystal passing time. Then, in a half- thawed state (pref. at about -3 deg.C), the vegetables are cut to pref. dice shape using e.g. a dicer, and the vegetables thus cut are packed in a container and frozen again and then sealed in the container replaced by nitrogen. These vegetables are preserved pref. at 25 deg.C, thus obtaining the objective cut vegetables. |
