| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for preserving a fresh vegetable (especially cut vegetable), by which the appearance, tongue touch feeling, crispness, flavor and water content of the vegetable can be preserved, without requiring cooking, drying or freezing treatment. <P>SOLUTION: This method for preserving fresh cut vegetables includes (a) a process for providing a preservative solution containing the following ingredients: about 0.1 to about 10% of calcium ion; 0.1 to about 30% of ascorbate ion or erythorbate; and water, and (b) a process for coating the cut vegetables with vegetable preservatives, wherein the preservatives substantially do not contain metal ion-blocking agents. <P>COPYRIGHT: (C)2009,JPO&INPIT |
