Production manner of vegetable for omophagia, and semi- dry vegetable, and seasoning freezer storage vegetable for omophagia.

摘要

PPROBLEM TO BE SOLVED: To prepare vegetables for eating raw and half-dried vegetables for eating raw both of which can increase hardness, functionality and flavor enhancing components and shows excellent storability under a colon bacillus-negative condition; provide a method for providing seasoned vegetables and seasoned and refrigerated vegetables that causes no refrigeration disorder by using the raw or the half-dried vegetables, and provide an optimal treating method for long-term storage of shortly pickled vegetables and Kimchi (Korean pickles) tending to cause fermentation and quality deterioration. PSOLUTION: Vegetables are form-adjusted, washed with a fungal elimination agent, for example, a chlorinated pesticide to eliminate bacteria, then subjected to a first steam heating step where the vegetables are heated at 30 to 50°C for 5 to 10 minutes thereby they are imparted with hardness, functionality and the flavor enhancing components followed by the second steam-heating step where they are bacteria-eliminated by heating them at 55 to 80°C for 3 to 30 minutes, then they are cooled to 0 to 30°C. Then, the treated vegetables are dehydrated by allowing hot air pass through at 20 to 100°C until the moisture of the vegetables is dried down to the content of 2 to 10% at a drying step and the vegetables are immediately cooled down to 0 to 15°C to prepare the vegetables for eating raw. PCOPYRIGHT: (C)2005,JPO&NCIPI