METHOD FOR PREVENTING DEFORMATION OF VEGETABLE DUE TO BOILING

摘要

PURPOSE:To prevent deformation of vegetables due to boiling when heating vegetables in a seasoning liquid in order to season these vegetables for cooking of vegetables. CONSTITUTION:An aqueous solution of acetic acid containing a calcium component from egg shells prepared by using egg shells originally difficult to utilize as industrial waste matter is added to soup or seasoning liquid and the mixed liquid is heated together with vegetable to prevent deformation of vegetables due to boiling. Acetic acid concentration in the soup or the seasoning liquid is kept to 0.005-0.1wt.% and calcium concentration is kept to 0.02-0.6wt.%.