| 摘要 |
PURPOSE:To obtain a green vegetable-containing paste product free from deterioration of the taste of the green vegetable and resistant to discoloration and fading of the color of the green vegetable with age. CONSTITUTION:In a food in which green vegetable is incorporated in a base material of a paste product, the pH of the base material is kept at 6.8 to 7.4. Further, the base material is preferably mixed with ascorbic acid or sodium ascorbate. |
