| 摘要 |
A method for preparing vegetable ball for soup is presented. Thus, a mixt., contg. 19.5% carrot, 9.7% unripe hot pepper, 19.5% chinese cabbage, 19.5% pumpkin, 19.5% Welsh onion, 3.9% garlic, and 8.4% α- starch, which were respectively blanched, was moulded and freezed at -40≦̸C for 1hr to give final product. |
