| 摘要 |
PURPOSE:To obtain cut and dried vegetables which can be easily reconstituted with cold water to give reconstituted vegetables having excellent color, taste and flavor, etc., without generating drip, by cutting raw vegetables and drying at a specific temperature under aeration until the weight of the vegetable reaches a specific level or below. CONSTITUTION:Raw vegetables such as parsley, cabbage, carrot, onion, etc., are cut to a proper shape to obtain cut vegetables. The cut vegetables are dried at 0-25 deg.C under aeration until the weight of dried vegetables reaches <=90% of the weight of the vegetables before drying. The objective cut and dried vegetables produced by the above process can be reconstituted by immersing in cold water of even about 5 deg.C for about 1hr and the cut vegetables obtained by the reconstitution process have similar color, taste and flavor to those of undried raw vegetables. |
