| 摘要 |
A method of treating uncooked food stuffs, such as apple pieces and vegetable pieces subject to browning which includes a sequence of treatment with (a) a suitable sulfite solution (e.g.; sodium meta bisulfite solution), and (b) a suitable orthophosphate solution (e.g.; di-potassium hydrogen orthophosphate and/or potassium di-hydrogen orthophosphate solution), and (c) optionally calcium cations (for example, ascorbic acid/calcium propionate, or calcium lactate, or calcium gluconate). Non browning of such treated food stuffs for several weeks results. |
