YAM IN SEALED BAG AND ITS TREATMENT

摘要

PURPOSE:To obtain the subject yam improved in preservability and mechanical packing characteristics by rapidly removing the tacky component oozed on the flesh surface of yam such as Japanese long or round yam or Chinese yam followed by mechanically packing the resultant yam in a dry state in a sealing bag. CONSTITUTION:Peeled yam either in the form of a lump or in the form of directly cookable chopped pieces thereof is immersed in a solution of pH <=4 containing reductive food additive(s) such as ascorbic acid and inorganic acid and/or organic acid to remove the tacky component on the surface, and the resulting yam is packed and sealed in e.g. a plastic sealing bag.