Abstract
The cooking-quality of vegetable is usually changed by freezing and it's change using frozen potatoes was observed. According to measurements by the texturometer and sensory tests, the texture of frozen potatoes at some cooking time was changeless. It means the texture is not improved when the cooking time becomes longer.
Compared the osmotic speed of salt in cooking with that of fresh potatoes, the former was more quick. As a result we can soak seasonings into frozen potatoes for shorter cooking time.
For cold storage, salt in frozen potatoes did not remove to the inside from the outside.
