| 摘要 |
A salad product is prepared by selecting a desired quantity of a vegetable, optionally steeping the vegetable in a sterilising solution before cutting the vegetable into suitably sized pieces. The cut vegetable pieces are then centrifuged to remove a substantial amount of acid from the cut vegetable pieces before weighing and holding the vegetable pieces. The above steps are repeated for each vegetable ingredient before combining the vegetable ingredients with additive ingredients and a binding agent e.g. mayonnaise and mixing to form a homogenous mix of salad product, e.g. coleslaw. |
