| 摘要 |
Process for the preservation of fresh, peeled and diced potato. After proper washing of the peeled and diced potato, it is mixed with an aqueous solution in which there is a combination of three antioxidants, specifically potassium metabisulphite, sodium bisulphite and sodium disulphite, a bleaching agent, specifically calcium sulphite, and DL ascorbic acid. The combination of antioxidants is in a proportion of 1 gram per litre of water, while the other two components are each in a proportion of 0.1 gram per litre of water. The aqueous solution in its entirety amounts to 1 litre for each kilogram of potato, and the treatment, which is carried out at ambient temperature, takes between 2 and 5 minutes. The potatoes are finally vacuum-packed, and keep their organoleptic characteristics for a period of about 50 days.
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