| 摘要 |
<p>Method for preserving Chinese artichokes (Stachys tuberifera) comprises washing them, then adding to an acidic liq. consisting of vinegar (or acetic acid) and soft water to reduce to pH to below 4, pref. 3.3. Opt. 50g NaCl and 90g sugar are added per kg. drained artichokes, and the mixt. is then cooked at 75 deg.C for 7-15 min.. It is then cooled quickly over 10 min. to an internal temp. of below 30 deg.C. The vegetables can now be preserved without sterilisation and without altering their taste, firmness or appearance, so can be used for all culinary purposes where fresh produce is used.</p> |
