| 摘要 |
A method of treating and packing a vegetable foodstuff such as chipped potatoes comprising the steps of blanching the foodstuff by treatment in an aqueous liquid at a suitably high temperature, treating said foodstuff in a solution containing one or more non-toxic or food acids, subjecting said foodstuff to a frying process and sealing the treated foodstuff in a sterile container containing an inert gas and oxygen. The treated and packed foodstuff having a pH of not less than 4.8. |
