| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for preserving the freshness of fresh vegetables through preventing them from deterioration such as discoloration when stored at normal temperatures for about 3 days, and to provide fresh vegetables with their freshness preserved. <P>SOLUTION: The method for preserving the freshness of fresh vegetables comprises the following practice: cut fresh vegetables such as to be used in a lunchbox or salad are immersed in an aqueous solution heated to 50-95°C, containing a thickening agent( e.g. xanthan gum, glucomannan, gelatin, modified starch ) and a bacteriostatic agent ( e.g. soft roe protein, splitted pectin, capsicum extract ) for 1 s to 3 min, subjected to hydro-extraction, and then stored. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
