| 摘要 |
PURPOSE: A salting method of young sprout vegetables is provided to offer edible young sprout vegetables during all seasons by extending shelf-life of the edible young sprout vegetables. CONSTITUTION: A salting method of young sprout vegetables comprises the following steps: removing foreign substances, blenching the washed young sprout vegetables at 100 deg. Celsius for 0.5-2 minutes and washing the same with water; seasoning the washed young sprout vegetables with salt and salting the same after adding ionized mineral salt; and sterilizing the salted young sprout vegetables at 60 deg. Celsius for 30 minutes. The young sprout is one selected from Acanthopanacis cortex, Kalopanax ricinifolium, Japanese angelica timber, and Cedrela sinensis. The seasoning concentration is 10-15%, and the amount of the ionized mineral salt is 0.05%. [Reference numerals] (AA) Acanthopanax sessiliflorus; (BB) Sprout vegetables; (CC) Selecting, washing; (DD) 100°C, 1minute 40seconds; (EE) Washing; (FF) Seasoning; (GG) Seasoning concentration 12%; (HH) Ionized mineral salt 0.05%; (II) Sterilizing; (JJ) 60°C, 30 minutes; (KK) Packing; (LL) Finished product |
