PURPOSE: To prepare chilled food of green vegetables, by immersing the green vegetable in a dilute aqueous solution of an organic acid, blanching with aqueous solution of sodium bicarbonate, putting into a heat-resistant plastic packaging container, packaging in vacuum, and quenching the packaged product.

CONSTITUTION: Green vegetables subjected to the pretreatment such as selection, skinning, etc. and to the cutting and washing processes, are immersed in a dilute aqueous solution of an edible organic acid (about 1% aqueous solution of acetic acid or an aqueous solution of lactic acid having a pH of 3W4.5) for about 10W 20min, blanched (passing through boiling water for about 1min) with about 0.15W 0.35% aqueous solution of sodium bicarbonate (or potassium bicarbonate), put into a heat-resistant plastic container, vacuum packaged, and if necessary, boiled at about 95°C for 5W10min and quenched.