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US 2013/0156908 A1Published application
Method of treating vegetables with preservative
AssigneeSanko Chemical Institute Co., Ltd.
InventorIsao Sakai
Life of this patent
Estimating the term…
Abstract
After vegetables are immersed in an aqueous solution containing 0.1 to 1.0% by weight of lactic acid, so that putrefactive bacteria are removed from the surface of the vegetables. Thereafter, the vegetables are dried at low temperature thereby preventing putrefactive bacteria from breeding.
Claims5
A method of treating vegetables with preservative, the method comprising:
- immersing the vegetables in an aqueous solution containing 0.1 to 1.0% by weight of lactic acid;
- and
- drying the vegetables at low temperature to prevent putrefactive bacteria from breeding.
Dependencies are inferred from the claim text.