| 摘要 |
<p>PURPOSE: To produce vegetable products which may be preserved and stored over a long period by partially dehydrating vegetable products and adding water active control materials thereto to adjust water activity to <1, then lowering the product tap. to a temp. below zero. CONSTITUTION: The vegetable products are partially dehydrated and the water active control materials, such as sodium chloride and sodium citrate, are added thereto to adjust the water activity of the vegetable products measured at 20 deg.C to <1, for example, about 0.5 to 0.9, more particularly about 0.7 to 0.85, by which the moisture content is made smaller than the moisture content of the untreated vegetable products, for example, to about 20 to 50%, more particularly 25 to 45%. In addition, both of the water activity and the moisture content are so adjusted that the vegetable products exist flexibly and as non-frozen at a typical sub-zero frozen food storage temp. The temp. of the vegetable products is then lowered down to a typical sub-zero frozen food storage temp., for example, about -20 deg.C.</p> |
