| 摘要 |
PURPOSE:To process a boiled green soybean to a food having excellent preservability and palatability by smearing salt to boiled green soybean, immersing the soybean in saline water, treating with a solution composed of ethanol, etc., dehydrating the soybean, putting into a bag together with a deoxidation agent, sealing and heat-treating the content and quenching the product. CONSTITUTION:Boiled green soybean is washed with water, smeared with salt, immersed in saline water, treated with a solution composed of ethyl alcohol, a glycerol fatty acid ester, a clove extract, a cinnamon extract and refined water, dehydrated, bagged together with a deoxidation agent, sealed, heat-treated e.g. with hot water for about 2-5min and quenched to obtain a boiled and processed green soybean. |
