| 摘要 |
Edible vegetable products which have been previously dried to preserve them such as dried peas, beans, and lentils are heated together with an aqueous solution of salts containing sodium or magnesium and hydrogen, carbonate and phosphate ions to between about 40-60 DEG C. The treatment may also be applied to fresh vegetable produce such as fresh haricot beans or small peas previous to drying to preserve them. In an example dried peas are treated in a steam-heated double-bottomed vessel with an aqueous solution containing 2-4 per cent by weight of sodium phosphate and sodium bicarbonate which are in equi-molecular proportions. The solution is raised to 50-60 DEG C. before pouring it over the peas and thus temperature is maintained for 3 hours by heating slightly at intervals. The mass is allowed to return to room temperature and to soak for 17 hours after which the liquid is decanted and may be used again. The peas are drained for an hour and then dried in warm air. Haricot beans, lentils &c. may be similar treated. Fresh haricot beans or small fresh peas may be treated with the same solution which is first brought to 60 DEG C. and then kept at 40 DEG C. for 18 hours, after which the mass is washed, drained, stirred and dried. |
