| 摘要 |
Vegetables, esp peeled and cut potato, are preserved in sachets, possibly after conservation and/or preparative treatment, e.g. blanching, anti-oxidant treatment, together with 20 wt.% of the vegetables of an oil or analogous substance, and the sachets are sealed under vacuum with the result that the oil or analogous substance is instantaneously distributed over the surfaces of the vegetables in the sachet. The oil etc. can be added simultaneously, before or even after the vegetables are put in the sachet. PRef. residual press in sachet is 50-70 torr. The vegetables do not adhere together when removed from sachet. |
