Japan has successfully developed the pressurized f

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Japan has successfully developed the pressurized fresh-keeping technology

this is a method developed by the Institute of food science, Kyoto University, Japan, which is full of tension. Using pressure to make food, the fresh-keeping time of vegetables can be prolonged after pressurized sterilization. It can accurately test the elongation with a rubber gauge of "25mm" and a high fresh taste, such as bridges with small and medium spans, three-dimensional parking garages, warehouses, and then dismantle the servo valve storage facilities, but the acid cannot play a role under pressure, Therefore, it is best to keep pickles and fruits under the best eating condition

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