| 摘要 |
PURPOSE:To obtain a pasty vegetable without taking much labor and time nor deteriorating the flavor as compared with those of the conventional method, by pressurizing and heat-treating a vegetable, e.g. leaf, stem or root vegetable, to give a specified material temperature range in an extruder. CONSTITUTION:A raw material vegetable subjected to pretreatment, e.g. washed with water or shredded, is processed in an extruder, pressurized and heat-treated to give 100-200 deg.C vegetable temperature. Thus, the aimed pasty vegetable having a good flavor is obtained by boiling the vegetable without destroying cells thereof. The heating, grinding and straining treatment is wholly carried out in the extruder by the above-mentioned method without requiring much labor nor time as opposed to those of the conventional method. |
