| 摘要 |
<p>PURPOSE:To preserve the subject lightly pickled vegetables over a long period without causing the change of the flavor, crispness, appearance, etc., while preventing the generation of bacteria, etc., by preserving low-salt lightly pickled vegetables in a dark preservation apparatus at icing temperature in a state immersed in a pickling liquid or further packaged with a packaging material. CONSTITUTION:Low-salt lightly pickled vegetables prepared by immersing Japanese radish, turnip, cucumber, Chinese cabbage, NOZAWA-NA (a kind of leaf mustard), etc., in a pickling liquid having a salt content of <=4%, or further, bagging or bottling the immersed vegetables are stored in a dark preservation apparatus at iced temperature (0+ or -0.5 deg.C) to effect the objective preservation of the pickled vegetables.</p> |
