PRODUCTION OF PRELIMINARILY BOILED FRUITS AND VEGETABLES

摘要

PURPOSE:To produce preliminarily boiled fruits and vegetables capable of providing improved taste, texture, and appearance through finishing boiling, by boiling fruits or vegetables to their cores below a temperature at which the removal of their surface texture will occur. CONSTITUTION:Fruits or vegetables with their skin not stripped, or, if necessary, stripped, are cleaned, and boiled to their cores below a temperature, at which the removal of surface texture will occur when they are boiled to their cores at the temperature namely, below about 81-83 deg.C. The boiled fruits or vegetables are heated at about 66-93 deg.C in air for about 5-20min and undergo treatment for storage, e.g., freezing.