| 摘要 |
1,195,667. Preserving vegetables. C. BALLARIN. 13 March, 1969 [29 March, 1968], No. 13239/69. Heading A2D. Vegetables are peeled, soaked in a salt solution (concentration 5 gm/litres), drained and placed in a bag which is sealed under vacuum, this bag then being cooked and sterilized for 15 to 45 minutes. The salt solution may additionally contain sodium bisulphite. The process is particularly applicable to potatoes and carrots. |
