| 摘要 |
<p>PURPOSE:To retain the flavor of raw materials and to prevent the collapse of the shape, by heating the materials, e.g. vegetables, directly packed with a liquid, e.g. water, saline solution, or soup, in a container, and by sealing the container. CONSTITUTION:Raw materials are washed and selected, if necessary skinned and cut to adjust the form, and packed directly in a container. A liquid, e,g. water, saline solution, or soup of the materials is put into the container, which is then heated, sealed, sterilized, and cooled by the conventional method. For example, carrots are washed, selected, skinning, cut to a 3-centimeters cubes, which are packed in a container. A 2wt% saline solution is filled into the container, which is then heated to the central temperature of 80 deg.C in the atmosphere of heated steam, sealed, sterilized at 120 deg.C for 45min, and cooled.</p> |
