The invention relates to a preservation method for vegetable food. The preservation method of the invention comprises the steps of: taking a material of fresh cabbage and partially trimming the head portion of the cabbage adding a salt-containing solution to the trimmed part of the head portion of the cabbage to soften fibers of the cabbage and compressing the cabbage with the softened fibers to obtain a de-watered cabbage semi-finished product. After that, the de-watered cabbage semi-finished product is vacuum-packed so as to form a long-term preserved cabbage food.本發明有關一種菜類食品保存法,該方法之步驟包含取新鮮高麗菜為材料且去除部分頭部;接著,將含鹽溶液加到高麗菜之頭部去除處以使高麗菜的纖維軟化;接著,將該纖維軟化後的高麗菜進行壓縮而得脫水的高麗菜半成品;之後,將該脫水的高麗菜真空包裝而得可長期保存的高麗菜食材。100...取新鮮高麗菜為材料且去除部分頭部102...將含鹽溶液加到高麗菜頭部使纖維軟化104...將高麗菜壓縮而得脫水的高麗菜半成品106...將脫水的高麗菜半成品真空包裝
