Method for Preserving vegetables by Action of blanching with Aqueous Solutions of tannic acid, acetic acid and lactic acid

摘要

A method for storing and preserving Products hortu00edcolasdurante Long Times,Inactivating enzymes and reducing the microbial load original levels needed to achieve a sterile Product stored at room temperatureCharacterized by pieces, Blanch the vegetables previously washed and subjected to the action of chlorine, with an aqueous solution which contains tannic acidAcetic acid and lactic acid for a short time; then the Packing product in the middle, Watery Liquid that is appropriate in sterile containers.