| 摘要 |
Method of preserving edible vegetable matter comprising the steps, -selecting vegetable matter to be preserved, -immersing the selected vegetable matter in an edible oil having a temperature of 140° C.-220° C., preferably 160° C.-220° C. for 5 seconds-4 minutes, -removing the heated vegetable matter from the oil, and after an optional cooling step putting it into a package together with so much edible oil that the vegetable matter during storage is either immersed in the oil or covered with an oily layer.
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