| 摘要 |
A vegetable foodstuff is treated with sulphur dioxide or an alkali metal metabisulphite to preserve it. The method comprises the steps of blanching the vegetable foodstuff by treatment in aqueous liquid at a suitably elevated temperature, treating the foodstuff in a solution of pH of not more than 4.8, which solution contains at least one organoleptically acceptable non-toxic acid and treating the foodstuff with sulphur dioxide or metabisulphite solution either subsequently to or contemporaneously with the acidification and blanching steps. The foodstuff is then sealed, when cooled, in a sterile container in the absence of oxygen. |
