| 摘要 |
PURPOSE:To prepare instant pickles which can be readily restored without color fading or change and served at home, by dipping fruits or vegetables in saline water, freeze-drying the pickled products, and storing the dried products in a thermal insulating vessel. CONSTITUTION:Raw vegetables or fruits are immersed in salt solution of 10 to 20% sodium chloride concentration about 1 day and night. Then, the pickled products are frozen in a chamber at -10 to -40 deg.C, then dried as the temperature of the product is raised under vacuum of loss than 1mmHg to give dried pickles. The dried pickles are cut into pieces of appropriate sizes, packed in a water-soluble package material or Oblaat and stored in a thermal insulating vessel. |
