| 摘要 |
Beetroots are preserved by cooking until soft, e.g. under steam pressure of 15 pounds per square inch for 35 minutes, subjecting them to a pickling treatment, e.g. immersing in 3-4 per cent aqueous acetic acid, or in such a solution containing also 0.5 per cent of lactic acid, for 18-30 hours, and wrapping each root as air-tightly as possible in a film, e.g. a sheet of transparent cellulose. |
