| 摘要 |
PURPOSE:To prepare the subject soup resistant to collapse in thermal sterilization in a retort, having good palatability and keeping its excellent appearance and palatability even after the storage over a long period by preheating leaf vegetables in a calcium-containing aqueous solution before the thermal sterilization treatment. CONSTITUTION:The objective soup is prepared by preheating leaf vegetables (e.g. cabbage, Chinese cabbage and lettuce) prior to thermal sterilization treatment in a calcium-containing aqueous solution or a calcium-containing soup (having a calcium concentration of preferably 5-600mg%) preferably at 50-70 deg.C for >=20min. |
