This invention provides an industrialized manufacturing method of finely-cut vegetables, enabling the vegetables to have superior preservability and making the unique irritating smell of vegetables significantly reduced or unable to be felt. The manufacturing method of finely-cut vegetables includes sterilization step, fine-cutting step, and rinsing step, wherein the sterilization step makes the vegetables contacted with alkaline aqueous solution with pH value of 11 to 14 for sterilization treatment before the vegetables are finely cut into edible sizes the fine-cutting step infuses clean water to the cutting part of the vegetable and cuts the vegetable into edible size at the same time after the vegetable have been sterilized in the sterilization step and the rinsing step is to rinse the finely-cut vegetables obtained from the fine-cutting step for more than three minutes.本發明提供一種工業化製造細切蔬菜之方法,其顯示良好之保存性、而且蔬菜獨特之刺激味會大幅減輕或無法被感覺到。細切蔬菜之製造方法具有以下之(殺菌步驟)、(細切步驟)及(漂洗步驟):(殺菌步驟)使細切為食用尺寸之前的蔬菜接觸於pH值為11~14之鹼性水溶液以進行殺菌處理之步驟;(細切步驟)對殺菌步驟中經殺菌處理之蔬菜,一面對其切斷部分注入清水一面細切為食用尺寸之步驟;及(漂洗步驟)將於細切步驟中所得之細切蔬菜漂洗3分鐘以上之步驟。
