| 摘要 |
<p>PURPOSE:To prepare a dried vegetable, storable for a long term, having good reconstituting property, and readily fillable in a constant amount, by blanching the vegetable, kneading the blanched vegetable with a paste, freezing the kneaded mixture, cutting the frozen mixture into a given shape, and drying the cut mixture. CONSTITUTION:A vegetable is blanched, and if necessary immersed in an aqueous solution of a saccharide, e.g. lactose or sorbitol. The vegetable is then kneaded with a gelatinized aqueous solution, e.g. alpha-starch or modified starch, e.g. obtained by adding water to grain starch or pulse starch, and heating the resultant mixture, or a paste solution, e.g. a synthetic paste solution such as a solution of sodium alginate or methyl cellulose. The form of the resultant kneaded mixture is then adjusted, and the adjusted mixture is quickly frozen, cut to a given shape and dried.</p> |
