| 摘要 |
<p>PURPOSE:To obtain processed food preservable for a long period preventing the loss of nutrients such as vitamins, by subjecting vegetables to the hot-oil dehydration treatment first under low vacuum and then under high vacuum and deoiling the treated product under reduced pressure, thereby effecting the denaturation and decomposition of oxalate. CONSTITUTION:Vegetables such as Japanese radish, spinach, etc., are thrown into hot oil in a cooker and stirred. The cooker is evacuated first to a low vacuum to prevent the dissolution and decomposition of diastase, iron, vitamins, etc. The cooker is then evacuated to high vacuum to effect the dehydration and the denaturation and decomposition of oxalic acid (salt). Water is separated and evaporated from the treated vegetables under reduced pressure and the oil is removed by centrifugal separation, etc., under reduced pressure.</p> |
