| 摘要 |
<p>PURPOSE:Scalded burdocks are placed into pouches together with water which is held at a temperature a little lower than the scalding temperature, the pouches are tightly sealed and sterilized whereby the burdocks are stored without color change from that on scalding. CONSTITUTION:Burdocks are treated to remove harshness, sliced and scalded in hot water containing an agent for preventing vegetables from discoloring at 75-85 deg.C for 30-35min. Immediately, the burdock slices in hot water at 60-70 deg.C are put in pouches of synthetic resin film, and simultaneously, hot water at 60-70 deg.C, containing 1% of a microcidal, 0.4% of common salt for sterilization, 0.05% of vitamin C as a preservative, 0.02% of an agent for preventing food from discoloring and 0.13% of food preservative, is poured in the pouches, then, the pouches are tightly sealed. The pouches are heated in water at 75-85 deg.C for 3.0-3.5min to effect sterilization. The treated burdock slices can be stored without discoloration or infestation of microorganisms, for 1 month at room temperature of for 3-4 months under refrigeration.</p> |
