Brief description of the culture and of preparation in order to obtain a minced of vegetables

摘要

The stalk with leaves is sensitive to oxidation. The vegetables are feeded in black room with nutritive solution of acidic nature having a pH 4.5-6.9. The vegetables are cutted with knife at a low speed to avoid the cellular burns under the flow of air. The sliced vegetables are packed under controlled hydrometric environment in a porous medium. The cellular functions of the floral stalk of the vegetables are blocked by immersing the vegetables in the osmotic water bath at 1-4[deg]C. An independent claim is also included for a device using the above method.