| 摘要 |
<p>Method and device for the presentation and preservation of objects (5, 6) such as fresh vegetable in a volume comprised between two walls (1, 9) of which at least one is at least partially transparent. It consists in steeping in situ the object (5, 6) into a stabilization product (3) such as glucose in a liquid and/or solid and/or pasty state and to which may be added compatible additives. This method may further comprise a cooking step for cooking the objects (5, 6) in the stabilization product (3). The invention allows a long-lasting utilization of the objects (5, 6) for decorative purposes, owing to the preservation of colours. </p> |
