STERILIZATION OF VEGETABLE

PROBLEM TO BE SOLVED: To provide a method for easily sterilizing vegetables while retaining both the flavor and color inherent therein. SOLUTION: This method for sterilizing vegetables comprises heating the vegetables in an aqueous solution of vinegar or in an aqueous solution of a mixture of vinega...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	KUME KAZUO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for easily sterilizing vegetables while retaining both the flavor and color inherent therein. SOLUTION: This method for sterilizing vegetables comprises heating the vegetables in an aqueous solution of vinegar or in an aqueous solution of a mixture of vinegar and common salt at