| 摘要 |
PURPOSE:To improve the preservability of salad, by adding glycine and citric acid in the mixing of an O/W-type emulsified food and a solid food. CONSTITUTION:In the mixing of an O/W-type emulsified food and a solid food to obtain salad, 0.1-2wt% of glycine and 0.03-0.2wt% of citric acid are incorporated therein. The two components may be added to the O/W-type emulsified food, or to the raw materials during or after the mixing of the emulsified food and the solid food. For example, salad is prepared by mixing 20 parts of mayonnaise, 70 parts of potato, 2 parts of carrot, 5 parts of onion, 2 parts of cucumber, 1 part of salt, 0.5 part of glycine, and 0.1 part of citric acid. Heat sterilization of the salad thus prepared decreases the initial number of bacteria, and further improves the preservability at room temperature. |
