| 摘要 |
PURPOSE:To enable preservation for a long period without impairing color, aroma and tastiness unique to vegetables by mixing a boiled and aged substance such as boiled green soybean with a melt of vegetable polysaccharides, cooling and solidifying the melt. CONSTITUTION:A boiled and aged substance of vegetables such as boiled green soybean, carrot, pumpkin or corn alone or a mixture thereof is mixed with a melt of vegetable polysaccharides (e.g. agar or carrageenan) and the aforementioned melt is cooled and solidified to preserve the vegetables. |
