| 摘要 |
PURPOSE:To obtain an instant OHITASHI having refreshing color and pleasant feeling to the tooth, by blanching green vegetables to an extent to remove the air from the vegetables, and seasoning and sealing the blanched vegetables. CONSTITUTION:Green vegetables such as leaf mustard, SHUNGIKU (Chrysanthemum coronarium), KOMATSUNA (a kind a Chinese cabbage), etc. are washed, and the undesirable parts such as withered leaf, rotten part, etc. are removed therefrom to obtain fresh parts having the characteristic color of the vegetable. The vegetables are blanched to an extent to effect the sure removal of the air existing in the vegetables, especially in the stalk thereof. The blanched vegetables are seasoned with a seasoning liquid, put into a can or bottle, deaerated, sealed, heated for a definite time, and quenched to obtain the instant OHITASHI. |
