| 摘要 |
PURPOSE:To sterilize a frozen spice still in a frozen state without losing the shape characteristic thereof, by dipping a frozen raw spice in a chemical at the freezing point. CONSTITUTION:A frozen raw spice is dipped in a chemical at the freezing point, e.g. a mixture solution, consisting of 70-50vol 70% ethyl alcohol, 25-40vol saturated saline solution and 5-10vol 50% lactic acid solution, kept at -20 deg.C and then dipped in a 3% saline solution at -3--5 deg.C to remove the chemical. |
