| 摘要 |
The process according to the invention for preparing a corn salad comprises washing sweet corn kernels, which were harvested in the milk-ripeness stage and separated from the cob, with cold water at a temperature of at most about 15 DEG C and then, if required after brief heating to 85 DEG C, packing them into tins or glass jars and adding a vinegar covering liquid at a temperature of 60 to 70 DEG C and pasteurising the contents in closed vessels. |
