| 摘要 |
<p>PURPOSE:To prevent the putrefaction of a vegetable for a long period and keep the freshness for a long period, by washing the vegetable, heating and quenching the cut vegetable under specific conditions, drying the cut vegetable and hermetically sealing and packaging the dried vegetable. CONSTITUTION:A vegetable or fruit vegetable is washed, cut to a suitable size and heated at about 30-45 deg.C for 5-7sec to halve enzymic action. The cut vegetable is them quenched to 10-3 deg.C to keep a raw state of vegetable tissues. The adhesive moisture is removed by centrifugal separation or cold air drying and the dried vegetable is then hermetically sealed by stretch packaging or packaging by hermetically sealing the tray top surface while preventing the deterioration of nice taste to improve the preservation quality.</p> |
