PREPARATION OF FROZEN JAPANESE-STYLE PREPARED FOOD USING TARO AS MAIN COMPONENT

摘要

PURPOSE:To obtain the titled prepared food which shortens the cooking time and can be used easily, by cutting taro irregularly after the harshness removal treatment, cutting burdock irregularly after the harshness removal treatment, cutting carrot irregularly, heating the irregularly cut vegetables, putting into a plastic bag, and freezing the content. CONSTITUTION:300g of taro is subjected to the harshness removal for 2-3min, and cut irregularly to a size of about 3cm cube. Separately, 150g of burdock is subjected to harshness removal for 4-5min and cut irregularly to the length of about 3cm, and 150g of carrot is cut irregularly to a size of 3cm length. The cut vegetables are boiled separately in boiling water for 4-5min, and drained thoroughly on a flat pan. After the spontaneous cooling, the vegetables are weighed again, put together in a plastic bag, and frozen at -30 deg.C for 30min to obtain the product, which is stored at -18 deg.C.