| 摘要 |
<p>PURPOSE:To prevent change in color of edible roots vegetables and to preserve their freshness for a long period, by subjecting the edible roots vegetables such as a lotus root, a burdock, a taro, a carrot, etc. to treatment of prevention of change in color directly or after being cut, adding an aqueous solution to preserve freshness and, bagging them under vacuum. CONSTITUTION:Edible roots vegetables such as a lotus root, a brudock, a taro, a carrot, etc. are directly used as they are, or they are cut into a proper size, immersed in (A) 0.5-0.8wt% aqueous solution comprising 40wt% burnt alum, 10wt% L-ascorbic acid, 10wt% citric acid, 5wt% dL-malic acid, and 35wt% other natural substances for 1-15hr, pulled up, and they are bagged under vacuum together with (B) 0.1wt% aqueous solution obtained by dissolving P7wt% sodium metaphosphate and 3wt% sodium phosphate (anhydrous) in warm water at about 60 deg.C.</p> |
