PURPOSE:To obtain a chilled product having the original taste and flavor of vegetables, economically, by carrying out the preliminary cooling and the refrigerative pickling of half-dried vegetables under specific respective conditions. CONSTITUTION:Harvested vegetables are washed, half-dried to reduce the water-content by half, and cooled quickly to 0-10 deg.C with a precooler C2 to lower the temperature of the vegetables. The cooled vegetables are piled up quickly in the pickling tank preventing the increase in the vegetable temperature, and brine water is poured into the tank to effect the refrigerative pickling of the vegetables. The content of the tank is maintained at an optimum temperature, i.e. 0- 10 deg.C by a refrigeration to prevent the discoloration and degradation of the pickles and the loss of the characteristic taste and flavor of pickles.
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