| 摘要 |
PROBLEM TO BE SOLVED: To provide a vegetable processing method capable of performing a long period storage in the state of keeping the color tone and the hardness at harvest time.SOLUTION: A vegetable to be processed is (1) dipped in an aqueous solution of calcium salt having a concentration of 0.1 to 0.9 wt.%, then (2) dipped in a sodium salt, other than sodium hypochlorite, solution of a concentration of 0.1 to 0.9 wt.%, and (3) dipped in a sodium salt aqueous solution of a concentration of 10 to 300 ppm. |
