| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a physical and/or chemical preprocessing method of vegetables before processing without including a complicated process which increases the total cost of vegetable production. <P>SOLUTION: This preprocessing method comprises enzymatic decomposing a fresh vegetable composition for people's consumption afterward. The method comprises a process of providing a fresh vegetable composition containing about <30 wt.% of water, a process of applying an aqueous enzyme composition which contains water and cellulase and has an initial pH between about 2.0 and about 7.0 to the fresh vegetable composition in normal atmospheric pressure for more than about 2 h, and a process of inactivating the first enzyme composition. <P>COPYRIGHT: (C)2007,JPO&INPIT |
