| 摘要 |
The cut vegetable production method comprises: a first sterilization process in which the vegetables are brought into contact with an alkaline solution of pH 11 - 13.5; a process of cutting the vegetables after the first sterilization process; and a second sterilization process of bringing the cut vegetables obtained from the cutting process into contact with a solution containing ozone and one or more fatty acid ester-containing surfactants or fatty acid salts. |
