| 摘要 |
The Na content of vegetables, for preserving by, e.g., canning or drying, for use in salt-free diets, may be produced by soaking the vegetables in water, slightly acidified by a weak acid giving a soluble Na salt, pref. citric, tartaric or ascorbic, partic. lemon juice. The acid content of the water is pref. 0.3-3%, the proportion of lemon juice is 250cm3-31. per 100 l. of cooking water. The cooking time at 100 degrees C is 5-25 mins. The cooked vegetables are drained, and rinsed with cold water before being put into the preserving vessels. |
