06-10-2015 дата публикации
Номер: KR1020150111618A
Автор:
CHOI, BYUNG KON,
LEE, HYO YOUNG,
PARK, A REUM,
YI, JAE HYOUNG,
KIM, SI CHANG,
HEO, NAM KEE
Принадлежит:
The present invention relates to a method for preparing semi-dried frozen wild vegetables and, more specifically, to a processing method which enables wild vegetables to: maintain unique colors thereof for a long period of time through blanching, osmosis drying, semi-drying, and freezing processes; and maintain tastes, flavors, nutrients, and the like thereof without any change since drip loss barely occurs while defrosting the semi-dried frozen wild vegetables. According to the method for preparing semi-dried frozen wild vegetables, it is possible to store or distribute the semi-dried frozen wild vegetables for a long period of time while maintaining colors, tastes, flavors, nutrients, and the like thereof without any change so that a consumer can take fresh wild vegetables in all seasons regardless of production time of the wild vegetables. In addition, semi-dried frozen wild vegetables prepared by the method of the present invention has a low water content, thereby having advantages ...
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