| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for disinfecting raw vegetables sufficiently disinfecting microorganisms adhering to the vegetables while excellently sustaining appearance, palate feeling, taste and flavor inherited to the raw vegetables, and to provide a method for preparing raw vegetables excellent in safety, hygiene, freshness retention, preservability, and also palate feeling, taste and flavor. <P>SOLUTION: This method for disinfecting the raw vegetables comprises processing raw vegetables in the whole condition in hot water at 50-70°C for 1-15 min, and processing the vegetables in the whole condition as they are using a sodium hypochlorite aqueous solution or hypochlorite water having effective chloride concentration of 30-300 ppm and a temperature of ≤25°C. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
