| 摘要 |
After topping/tailing the vegetable is immersed at ambient temp. in a dilute soln. of an alkaline or alkaline earth metal hydroxide in an area of reduced pressure for a max. period of about 30 mins. The vegetable is then washed, followed by blanching and cooking. It is then further washed and then canned in a soln. comprising NaCl and citric acid, followed by sterilization. Process is esp. applied to mushrooms. It avoids water loss in cooking and sterilisation with entrainment of natural constituents, whilst preserving the appearance, taste and texture and increasing the yield. |
