FROZEN VEGETABLE FOODS KEEPING TEXTURE AFETER FREEZING AND THAWING

摘要

Frozen vegetables capable of keeping the texture after freezing and then thawing. Vegetables in which peroxidase has been inactivated or its activity is lowered by overheated steam; vegetables in which peroxidase has been inactivated and which have been pasteurized; cooked vegetable foods suffering from less worsening in texture in which peroxidase has been inactivated and which have been pasteurized by a cooking treatment with the use of overheated steam; cooked vegetable foods wherein the worsening in texture as described above means softening in texture, enhanced dripping (i.e., separation and flowing out of moisture in chewing) and porous feel, after freezing and thawing; frozen vegetables or vegetable foods as described above; and thawed products thereof which are to be distributed in a chilled state. The vegetables may be selected from the group consisting of eggplant, onions, beans, leaf vegetables and soft vegetables. The vegetables may be selected from the group consisting of paprika, asparagus, garlic bud, kidney bean, Chinese cabbage, onion, cabbage and broccoli.