| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a processing method for maintaining the green color of green vegetables after blanched and obtaining the green vegetables also having good preservability. <P>SOLUTION: This method for processing the green vegetables comprises the first process for blanching the green vegetables in an aqueous solution containing sodium acetate, an amino acid and an organic acid salt except the sodium acetate and having pH 6.0 to 7.0, and the second process for immersing the green vegetables in an aqueous solution containing sodium acetate, a saccharide, and an organic acid and/or an organic acid salt except the sodium acetate and having pH 4.5 to 6.5. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
