| 摘要 |
1. A process for preserving raw and perishable vegetable food products, more particularly but not exclusively peeled vegetables and fruit, the products going to : a station for washing and peeling and possibly cutting fresh vegetables ; A station for gas-tight packing, then maximum exhaustion by means of a continuous or sequential vacuum and finally of reinjection of a gas, characterised in that : After the first station and before the second station the products go consecutively through a station for rewashing with water, then centrifuging, and through a drying station ; The rewashing water has an addition of sodium ascorbate and is free from iron and copper. |
