| 摘要 |
PURPOSE:To keep the green color of a green vegetable in a dish seasoned with vinegar and to prevent the deterioration of commercial value and taste of the food. CONSTITUTION:A green vegetable dish seasoned with vinegar is prepared by mixing a formulated vinegar with a fermented seasoning liquid, mixing a base material excluding green vegetables to the vinegar mixture, draining the vinegar, separately softly rubbing green vegetables cut to proper size with several wt.% of salt based on the weight of the vegetable and mixing the vegetables to the drained base material. In this process, proper amounts of (anhydrous) sodium acetate and dipotassium hydrogen phosphate are mixed to the vegetables in the salt-rubbing of the green vegetables. |
