Preservation of vegetables and/or vegetable dishes involves subjecting vegetable/dishes to short duration, high temperature, heat sterilization treatment with pressurized clean steam; cooling; packaging; and hyperbaric/heat pasteurization

摘要

The prepared vegetables (washed and/or chopped) are treated with a process to obtain long-lasting vegetables, which consists of the following steps: a) a short duration, high temperature heat sterilization treatment with pressurized clean steam b) rapid cooling c) packing d) hyperbaric pasteurization.