Frozen vegetable foods keeping texture after freezing and thawing

摘要

Frozen vegetables capable of keeping good texture after freezing and then thawing. Vegetables in which peroxidase has been inactivated or its activity is lowered by superheated steam. Vegetables in which peroxidase has been inactivated and which have been sterilized. Cooked vegetable foods suffering from less worsening in texture, which have been sterilized and in which peroxidase has been inactivated by a cooking treatment with the use of superheated steam. Cooked vegetable foods wherein the above-described worsening in texture is attributable to softening of the texture, enhanced water release caused by separation and flowing out of water in chewing, and change into the porous and sponge-like form after freezing and then thawing. Frozen products of the vegetables or the vegetable foods described above, or thawed products thereof which are adaptable for distribution in a chilled state. The vegetables may be selected from the group consisting of eggplants, Welsh onions, beans, leaf vegetables and soft vegetables. The vegetables may be selected from the group consisting of paprika, asparagus, garlic buds, kidney beans, Chinese cabbages, onions, cabbages and broccoli.