| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a method for preventing fading of a green vegetable by which the green vegetable having a good texture is obtained without fading, even when contacting other food materials, or cooked or frozen and preserved. <P>SOLUTION: The green vegetable is immersed in an aqueous solution containing sodium bicarbonate and common salt. An aqueous solution having a concentration of sodium bicarbonate of 0.1-0.5 mass% and a concentration of common salt of 0.5-3.0 mass% is preferably used as the aqueous solution. <P>COPYRIGHT: (C)2009,JPO&INPIT</p> |
