| 摘要 |
<p>PURPOSE:To prepare pickles of starchy vegetables having gelatinized texture and high resistance to the teeth similar to that of raw vegetable, by subjecting starchy vegetables to vacuum treatment and seasoning in a vacuum apparatus and heat-treating the product. CONSTITUTION:Starchy vegetables such as potato or sweet potato are put into an autoclave, subjected to vacuum treatment for the improvement of the impregnation rate of a seasoning liquid and the heat-conductivity of the vegetables by evacuating the air contained in the vegetables and gases evaporated from the vegetables, treated with a seasoning liquid simultaneous to or after the vacuum treatment and finally heat-treated at 65-85 deg.C to obtain the objective pickles.</p> |
