CN103228156A - Production method for cut vegetables - Google Patents
Production method for cut vegetables Download PDFInfo
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- CN103228156A CN103228156A CN201180056938XA CN201180056938A CN103228156A CN 103228156 A CN103228156 A CN 103228156A CN 201180056938X A CN201180056938X A CN 201180056938XA CN 201180056938 A CN201180056938 A CN 201180056938A CN 103228156 A CN103228156 A CN 103228156A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- Life Sciences & Earth Sciences (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
A method for industrial production of cut vegetables that demonstrate good storage properties and a great reduction or elimination of the bitter taste unique to the vegetables is provided. The cut vegetable production method comprises the following sterilization, cutting, and leaching steps, namely: a step for sterilizing vegetables prior to the cutting of same into eating size, by bringing the same into contact with an aqueous alkaline solution with a pH of 11-14 (sterilization step); a step for cutting vegetables that have been sterilized in the sterilization step into eating size while rinsing the cut sections thereof in pure water (cutting step); and a step for leaching the cut vegetables obtained in the cutting step for 3 minutes or more (leaching step).
Description
Technical field
The present invention relates to cut the manufacture method of vegetables.
Background technology
In the raw vegetable sales field of large supermarket, extensively sell to have the cutting vegetables are sealed in cutting vegetable product in the polypropylene bag with nitrogen.As the industrially preparing process of such cutting vegetables, for example, proposed with time edible preceding vegetables of chlorous acid soda solution cleaning, then after the washing, with the method (patent documentation 1) of acetic acid solution cleaning; Handle with the chlorite solution and not wash behind the vegetables before edible and control water, the method (patent documentation 2) of preserving with this state; After the vegetables of dipping before edible carry out sterilization processing in bactericidal liquid such as the inferior chlorite aqueous solution, cut into edible size with slicer, then, dipping carries out the re-pasteurization processing in having than the bactericidal liquid of the sterilizing power a little less than the inferior chlorite aqueous solution, washing, and then utilize the method (patent documentation 3) etc. of centrifugal separating device control water.
The prior art document
Patent documentation
Patent documentation 1: Japanese kokai publication hei 6-46812 communique
Patent documentation 2: Japanese kokai publication hei 11-196763 communique
Patent documentation 3: TOHKEMY 2006-61069 communique
Summary of the invention
Yet the cutting vegetables of being made by the method for patent documentation 1～3 though shown good keeping quality, because the kind of vegetables, can be felt the bitter taste that these vegetables are exclusive, along with effluxion, feel that more its bitter taste strengthens.Hardly can feel inappropriate consumer to such bitter taste as itself taste of vegetables though exist, be the center with the young people who comprises children and youth, also a large amount of so uncomfortable consumers of bitter taste of cenesthesia.Therefore, approved by the consumer more widely and buys, seeking always and can show that good keeping quality and bitter taste also obtain significantly minimizing or imperceptible cutting method for vegetable in industrial manufacturing in order to make the cutting vegetable product.
The objective of the invention is to solve above problem in the past, provide a kind of and show that in industrial manufacturing good keeping quality and the exclusive bitter taste of vegetables significantly reduces or imperceptible cutting method for vegetable.
The inventor etc. investigate the bitter taste that shows vegetables on the production line of cutting vegetables in which in stage, its result has obtained following opinion: vegetables are being carried out showing bitter taste after the chopping, particularly, to devote the sterilization processing tank for batch with the vegetables of food slicer cutting, demonstrate bitter taste during being placed on huge shallow basket made of wicker or thin bamboo strips, and in a single day the cutting vegetables show such bitter taste, also can't remove bitter taste even it is put in the sterilization processing operation.And, the cutting vegetables bitter taste that hypothesis such as the inventor are such whether manifest because from the cuttings of vegetables begin till put into the sterilization processing tank during (being generally 5～60 minutes) vegetable juice of oozing out from the sections of cutting vegetables still remain adhered to section state caused, thereby the mode of constantly cleaning with section to vegetables, to the cut-out portions of vegetables (promptly, the part of the point of a knife incision of food slicer) carries out cutting process when annotating clear water, further the vegetables to cutting carry out the result that the immersion more than the certain hour is handled, the bitter taste of discovery cutting vegetables significantly reduces or is imperceptible, thereby has finished the present invention.
That is, the invention provides a kind of manufacture method of cutting vegetables, it has following (sterilization process), (cutting action) and (soaking process).
(sterilization process)
The vegetables that do not cut into before the edible size are contacted with the alkaline aqueous solution of pH11～14, carry out the operation of sterilization processing;
(cutting action)
To in sterilization process through the vegetables of sterilization processing, on one side annotate clear water on one side by the operation of edible size cutting to its cut-off parts; And
(soaking process)
The cutting vegetables that obtain in the cutting action are carried out the operation of the immersion more than 3 minutes.
In addition, the invention provides a kind of cutting vegetables that will utilize above-mentioned manufacture method to obtain and be sealed in cutting vegetable product in the thermoplastic resin bag.
In the manufacture method of cutting vegetables of the present invention, carry out the vegetables before not cutting into of sterilization processing eats size for contacting with the alkaline aqueous solution of pH11～14, annotate clear water to its cut-out portion on one side and carry out cutting process on one side, carry out the above immersion of certain hour on this basis and handle.Therefore, the plant cell of vegetables before the cutting is not subjected to excessive damage also fully by sterilization, and the section of vegetables almost is cleaned simultaneously, and the cutting vegetables of cleaning are like this soaked, and the bitter taste of vegetables significantly reduces or imperceptible cutting vegetables so can access.
The specific embodiment
Below, the manufacture method to chopping cabbage of the present invention with (sterilization process), (cutting action) and (soaking process) is elaborated one by one with each operation.
(sterilization process)
At first, the vegetables that do not cut into before the edible size are contacted with the alkaline aqueous solution that is used as the bactericide aqueous solution and carry out sterilization processing.It is standby that the purpose of this processing is that the suffered damage of plant cell that will not cut into the vegetables before the edible size is controlled at the abundant sterilization of minimal while.And, utilize bactericide to suppress the deterioration of vegetables taste.Herein, the pH of aqueous alkali crosses when hanging down, and sterilizing power is insufficient, so be set at pH11～14, is preferably set to pH11～13.
Should illustrate,, can enumerate assorted bacterium typically, promptly be attached to vegetables and make bacterium that its freshness reduces etc. from soil as the bacterium that becomes sterilization object.
As the alkaline aqueous solution alkaline agent that is used as the bactericide aqueous solution in this operation, can use the various known alkaline agent that obtains sufficient bactericidal effect, herein, the grade that obtains the sterilizing power (stronger sterilizing power) of the bactericide of sufficient bactericidal effect can be supervised inspection of food hygiene pointer (the microorganism volume of repairing according to Japanese MHLW, 116～123 pages, 2004: issue department: japanese food sanitation association of civic organization, publisher; Beautiful wood force) the general bacterial population of measuring is as index.Particularly, be meant that general bacterial population is less than 1 * 10
4The situation of CFU/g.
Bactericide alkaline agent as the strong sterilizing power of such demonstration wherein, can preferably use to be selected from clorox, NaOH, potassium hydroxide and fire at least a alkaline agent in the calcium.By using these alkaline agents, can obtain cutting vegetables delicious, no bitter taste.
The contents processing of sterilization processing is that the alkaline aqueous solution vegetables preceding with not cutting into edible size of pH11～14 are contacted, particularly, can enumerate in alkaline aqueous solution the vegetables before dipping does not cut into edible size, or it is first-class that alkaline aqueous solution is sprayed onto the vegetables that do not cut into before the edible size.At this, as the vegetables that do not cut into before the edible size, the vegetables that can use non-edible parts such as removing skin, core for example can be used the spherical vegetables that will remove skin, core, cut into the vegetables of bisection, the quartering.In addition, when vegetables are leaf vegetables, the vegetables of the leaf that can use overlapping to cut off from core.In addition, can before sterilization processing, wash in advance.
The treatment conditions of sterilization processing can suitably determine according to the kind of the alkaline aqueous solution that uses, pH value, the kind of answering the vegetables of sterilization, size etc.For example, when dipping is answered vegetables before the cutting of sterilization in alkaline aqueous solution, the temperature of the alkaline aqueous solution of this moment is crossed to hang down then to exist vegetative bacteria is caused the possibility of freezing to hinder, the trend of the increase of too high then existence generation bacterial population and the promotion of brown stain, so be preferably 0～50 ℃, more preferably 0～15 ℃.In addition, when dip time was too short, bactericidal effect was insufficient, existed the infringement to plant cell to become big trend when long, so be preferably 1～20 minute, more preferably 2～10 minutes.
Vegetables as becoming object of the present invention are not particularly limited, and can use usually as living green salad and edible vegetables can be enumerated leaf vegetables such as lettuce, cabbage, root vegetableses such as radish, carrot, green pepper, onion etc.In these vegetables, because leaf vegetables, onion are easy to generate bitter taste, so the present invention can implement aptly to the cutting vegetables of having used these leaf vegetables, onion.In addition, the edible size of these vegetables be according to the kind that refers to vegetables, cutting method (chopping, dice, cut into slices, disorderly cut etc.), utilize the kind (living green salad, warm green salad etc.) of the cooking of cutting vegetables to wait the size that suitably determines.In addition, as the method for cutting, can utilize known method.
Should illustrate that what the sterilization processing that obtains in the sterilization process was finished does not cut into the preceding vegetables of edible size before putting into cutting action described later, can wash as required, and then control water.
(cutting action)
Next, in the sterilization process through the vegetables of sterilization processing, on one side annotate clear water to its cut-off parts, for example use commercially available food slicer on one side, carry out cutting process according to edible size.Can make the bitter taste minimizing or imperceptible in a large number of cutting vegetables thus.
About the cutting width of cutting vegetables, big if the cut-out areas of the narrow then vegetables of cutting width becomes, be easy to generate bitter taste, and be difficult to obtain cutting the good taste of vegetables, so be preferably 0.5～50mm, 0.5～40mm more preferably.
In this operation, as the concrete method of annotating clear water, can enumerate method, from the method for gondola water faucet water filling etc. from the flexible pipe water filling.In addition, can't fully remove the bitter taste of cutting vegetables when the clear water flow when annotating clear water is very few, so, be preferably more than 0.1L/ minute, more preferably more than 0.2L/ minute with respect to the cutting process amount of vegetables 1kg/ minute.Should illustrate, even clear water flow too much is not can obtain bitter taste corresponding with it to remove effect yet, sometimes make vegetables impaired and reduce taste on the contrary, so the preferred range of clear water flow is that the cutting process amount with respect to vegetables 1kg/ minute was 0.1～10L/ minute, preferred scope is 0.1～5L/ minute, and particularly preferred scope is 0.2～3L/ minute.
Should illustrate that the cutting vegetables that obtain are preferably put in the soaking process described later immediately in cutting action, but be stored in shallow basket made of wicker or thin bamboo strips, conveyer belt till also can putting aside into the cutting vegetables of ormal weight.At this moment, the preferred notes clear water that continues.
(soaking process)
Next, will be dipped in the clear water according to the cutting vegetables that edible size is carried out cutting process and keep more than 3 minutes.Thus, can further remove the bitter taste of cutting vegetables.At this moment, the immersion temperature is generally 0～50 ℃, more preferably 0～10 ℃.In addition, the residual bitter taste of the too short then possibility of dip time, thus flood more than 3 minutes, preferred more than 5 minutes, more preferably more than 10 minutes.Should illustrate, when soaking time is long, vegetable tissue after cutting vegetable juice impaired or that ooze out excessively flows out, its result, sometimes so the taste (particularly, producing bitter taste sometimes on the contrary) of influence cutting vegetables is because of influencing the food flavor of cutting vegetables sometimes, soaking time was preferably below 60 minutes, more preferably below 30 minutes.
For the cutting vegetables behind the soaking process, as required, use known centrifugal water control device to implement the control water treatment, the cutting vegetables that obtain are filled in the thermoplastic resin bag that is sealed to polypropylene etc. with non-active gas such as nitrogen as required, can access the cutting vegetable product thus.
Should illustrate, in this soaking process, can use and contain the bactericide aqueous solution replacement clear water that has than the bactericide of the sterilizing power a little less than the bactericide that uses in the sterilization process.Thus, can not damage the keeping quality that taste ground further improves the cutting vegetables.Herein, grade with the sterilizing power (more weak sterilizing power) than the bactericide of the sterilizing power a little less than the bactericide that uses in the sterilization process can be supervised inspection of food hygiene pointer (the microorganism volume of repairing according to Japanese MHLW, 116～123 pages, 2004: issue department: japanese food sanitation association of civic organization, publisher; Beautiful wood force) the general bacterial population of measuring is as index.Particularly, general bacterial population is meant less than 1 * 10
4More than the CFU/g～1 * 10
6The situation of CFU/g.
As the bactericide of so more weak sterilizing power of demonstration, for example can use ozone, chlorite (being preferably sodium salt), acetate, citric acid, phosphoric acid, ethanol etc.Particularly, can use at least a aqueous solution that is selected from ozone, sodium chlorite and the acetate.Wherein, from the taste aspect, can preferably use sodium chlorite, Ozone Water.
Should illustrate, when using Ozone Water as the bactericide aqueous solution in the soaking process, the ozone concentration in the Ozone Water crosses that low then bactericidal effect is insufficient, too highly then may bring damage to plant cell, so be preferably set to 0.5～10ppm, more preferably be set at 1～5ppm.Temperature when flooding the cutting vegetables that answer sterilization in Ozone Water is crossed when hanging down, and has the possibility of freezing obstacle that causes plant, can produce the increase of bacterial population and the promotion of brown stain when too high, therefore is preferably 0～10 ℃, more preferably 0～5 ℃.
In addition, when using chlorite (particularly sodium salt) aqueous solution in the soaking process as the bactericide aqueous solution, chlorite concentration in the chlorite aqueous solution crosses that low then bactericidal effect is insufficient, too high then may be in plant residual chlorine, so be preferably set to 50～400ppm, more preferably be set at 100～200ppm.The pH of the chlorite aqueous solution crosses and might produce chlorine dioxide when low, has the bactericidal effect inadequate trend that becomes when too high, so be preferably set to 6～11, more preferably is set at 8～10.Temperature when flooding the cutting vegetables that answer sterilization in the chlorite aqueous solution is crossed and is had the possibility of freezing obstacle that causes plant when hanging down, and produces the increase of bacterial population and the promotion of brown stain when too high, so be preferably 0～10 ℃, more preferably 0～5 ℃.
Should illustrate, when using acetic acid aqueous solution as the bactericide aqueous solution in the soaking process, the acetic acid concentration in the acetic acid aqueous solution crosses that low then bactericidal effect is insufficient, too highly then may bring damage to plant cell, so be preferably set to 100～5000ppm, more preferably 100～1000ppm.Temperature when flooding the cutting vegetables that answer sterilization in acetic acid aqueous solution is crossed and is had the possibility of freezing obstacle that causes plant when hanging down, and produces the increase of bacterial population and the promotion of brown stain when too high, so be preferably 0～10 ℃, more preferably 0～5 ℃.
Should illustrate, in soaking process, when use has than the bactericide aqueous solution of the sterilizing power a little less than the bactericide that uses in the sterilization process, can further soak with after the immersion of the bactericide aqueous solution with clear water.Suitably distributing time of the immersion utilize the bactericide aqueous solution and the follow-up immersion that utilizes clear water to distribute in the time of soaking process gets final product.In addition, the immersion that utilizes clear water herein also has the such meaning of washing step of passing through the cutting vegetables of the soaking process that utilizes the bactericide aqueous solution with the clear water washing.
To the cutting vegetables behind the soaking process, as required, can use known centrifugal water control device to implement the control water treatment.
To the cutting vegetables behind such control water, as required, use known centrifugal water control device to implement the control water treatment, the cutting vegetables that obtain are filled in the thermoplastic resin bag that is sealed in polypropylene etc. with non-active gas such as nitrogen as required, can access the cutting vegetable product thus.Fill that sealing the time can further suppress because the deterioration of the taste that the effluxion in preserving causes with non-active gas such as nitrogen, therefore preferably.
Embodiment
Below, specify the present invention by embodiment.
Embodiment 1～10, comparative example 2,4
With the about quartering of hollow cabbage of the leaf in the outside of having removed core, having been polluted, with the cabbage piece of 250g with the clear water washing after, dipping carried out sterilization processing in 5 minutes in 4 liters of 20 ℃ the bactericide aqueous solution of the pH that is adjusted into table 1.
To cut-out portion, press the flow of table 1 and annotate clear water, and use Shredded Slicer(MG200, (strain) EMURA SALES from the gondola water faucet nozzle through the cabbage piece of sterilization processing) carry out chopping by the width shown in the table 1 with 5kg/ minute speed.The cabbage of chopping enters the shallow basket made of wicker or thin bamboo strips of the below that is arranged in Shredded Slicer.
Next, the immersion of table 1 that will be dipped in 5 ℃ through the chopping cabbage of sterilization processing by the time shown in the table 1 is with after in 4 liters of clear water or the bactericide aqueous solution, use centrifugal draining machine (DT-2S, (strain) Daiei making institute) controls water treatment (treatment conditions: 1100rpm, 1 minute), thus the chopping cabbage of 200g obtained.
The chopping cabbage 100g that obtains is put into the extension propylene bag of thickness 40 μ m with nitrogen,, make chopping cabbage goods thus the peristome heat seal of bag, stored refrigerated down at 10 ℃.
Comparative example 1
Utilize Shredded Slicer(MG200, (strain) EMURA SALES) clear water is not annotated by the cut-out portion through the cabbage piece of sterilization processing when carrying out chopping, in addition, obtain the chopping cabbage similarly to Example 1, further make chopping cabbage goods, stored refrigerated down at 10 ℃.
Comparative example 3
Similarly to Example 3 to cut-out portion through the cabbage piece of sterilization processing, flow with 0.05L/min is annotated clear water from the gondola water faucet nozzle, and use Shredded Slicer(MG200, (strain) EMURA SALES) carry out chopping by the width shown in the table 1 with 5kg/ minute speed.Enter the shallow basket made of wicker or thin bamboo strips of the below that is positioned at Shredded Slicer through the cabbage of chopping.This chopping cabbage is not dipped in the water, controls water treatment similarly to Example 1, put into the extension propylene bag of thickness 40 μ m,, make chopping cabbage goods thus the peristome heat seal of bag with nitrogen, stored refrigerated down at 10 ℃.
(bitter taste evaluation)
The chopping cabbage that the specializing in of 10 people just obtained in edible embodiment 1～10 of group and the comparative example 1～4 and 10 ℃ are preserved the chopping cabbage in the chopping cabbage goods of 24 hours, 48 hours or 72 hours down, according to whether feeling bitter taste, by 3 stage (2 points; Do not feel the situation of bitter taste, 1 point: feel the situation of bitter taste, 0 point: feel the situation of bitter taste strongly) provide and count, and arrange the total of 10 people's the evaluation point of specializing in group according to following evaluation criterion.With the table 1 that the results are shown in that obtains.
The sequence evaluating benchmark
A: adding up to point is more than 14
B: adding up to point is 7 point～13 points
C: adding up to point is below 6
The evaluation of＜keeping quality＞
By just having made the general bacterial population of the chopping cabbage in the good chopping cabbage goods, estimate according to following benchmark based on the determination of test method of inspection of food hygiene pointer (MHLW).
The order benchmark
A: less than 1 * 10
4CFU/g
B: more than or equal to 1 * 10
4CFU/g and less than 1 * 10
6CFU/g
C:1 * 10
6More than the CFU/g
Table 1
As shown in Table 1, the keeping quality of the chopping cabbage of embodiment 1～10 is evaluated as " A " and estimates, even from chopping after preserve whole 2 days, the bitter taste evaluation also be " A " evaluation.
With respect to this, for not under the situation of the comparative example 1 that carries out the chopping operation under the water filling, begin keeping quality after the chopping immediately and be evaluated as " C " and estimate, the bitter taste evaluation also is " C ".
Chopping cabbage for comparative example 2, owing to carried out operation and soaking process that water filling is on one side cut on one side, after so even the bitter taste evaluation is preserved whole 3 days, the bitter taste evaluation also is that " A " estimates, but the pH of the bactericide aqueous solution that uses in the sterilization process is 9, so sterilization fully, keeping quality are evaluated as " C " and estimate.
In addition, the chopping cabbage of the comparative example 3 handled of not soaking is estimated so keeping quality is evaluated as " A " owing to passed through sterilization process, and bitter taste is evaluated as " B " but begin immediately after the chopping, be " C " evaluation after 24 hours.
In addition, be the chopping cabbage of 1 minute comparative example 4 for soaking time owing to passed through sterilization process, estimate so keeping quality is evaluated as " A ", but after the chopping immediately bitter taste be evaluated as " C ".
Embodiment 11-15
Soaking time is changed into the time shown in the table 2, in addition, make chopping cabbage goods similarly to Example 1, carry out the bitter taste evaluation.With the table 2 that the results are shown in that obtains.
Table 2
As shown in Table 2, when soaking time is long, manifest bitter taste.And, by the result of comparative example 4 as can be known, when soaking time is too short, can't remove bitter taste, so there is preferred soaking time scope (3～60 minutes, be preferably 3～30 minutes).
Embodiment 16～18
During immersion, use the bactericide aqueous solution of table 3 to replace clear water, in addition, make chopping cabbage goods similarly to Example 1, carry out the bitter taste evaluation.With the table 3 that the results are shown in that obtains.
Table 3
As shown in Table 3, handle the generation that also can prevent bitter taste even use Ozone Water or sodium chlorite aqueous solution to soak.
Embodiment 19
Will remove about 2 five equilibriums of onion of Pi Hexin in the outside, behind the onion piece with clear water washing 200g, fire at 20 ℃ pH12 that dipping carried out sterilization processing in 5 minutes in 4 liters of the calcium aqueous solution.
To cut-out portion, annotate clear water from flexible pipe with 1L/ minute flow, and use Shredded Slicer(MG200, (strain) EMURA SALES through the onion piece of sterilization processing) carry out chopping by the width of 3mm with 2.5kg/ minute speed.Enter the shallow basket made of wicker or thin bamboo strips of the below that is positioned at ShreddedSlicer through the onion of chopping.
Next, to be dipped in through the chopping onion of sterilization processing in 5 ℃ 4 liters of the Ozone Water of 1ppm after 3 minutes, and use centrifugal draining machine (DT-2S, (strain) Daiei is made institute) to control water treatment (treatment conditions: 1100rpm, 1 minute), thus the chopping onion of 200g obtained.
The chopping onion 100g that obtains is put into the extension propylene bag of thickness 40 μ m with nitrogen,, make chopping onion goods thus the peristome heat seal of bag.Edible 10 ℃ of these chopping onion goods of preserving 24 hours, 48 hours or 72 hours down, its result does not all feel bitter taste.In addition, keeping quality is also excellent.
Utilizability on the industry
In the manufacture method of cutting vegetables of the present invention, for the vegetables before the cutting of carrying out sterilization processing through contacting with the alkaline aqueous solution of pH11～14, annotate clear water to its cut-out portion on one side,, carry out the above immersion of certain hour on this basis and handle Yi Bian carry out cutting process.Therefore, the section of vegetables almost is cleaned simultaneously with cut-out, and then the immersion of the cutting vegetables that will clean like this, and the bitter taste of vegetables significantly reduces or imperceptible cutting vegetables so can access.Therefore, the manufacture method of cutting vegetables of the present invention is made useful to the industry of cutting vegetables.
Claims (10)
1. a manufacture method of cutting vegetables has following sterilization process, cutting action and soaking process,
Sterilization process: the vegetables that do not cut into before the edible size are contacted with the alkaline aqueous solution of pH11～14, carry out the operation of sterilization processing;
Cutting action: in sterilization process through the vegetables of sterilization processing, on one side annotate clear water to its cut-off parts, the operation of cutting on one side by edible size;
Soaking process: the operation of the cutting vegetables that obtain being carried out immersion more than 3 minutes in cutting action.
2. manufacture method according to claim 1, wherein, in cutting action, the clear water flow when annotating clear water is for more than 0.1L/ minute with respect to the cutting process amount of vegetables 1kg/ minute.
3. manufacture method according to claim 1 and 2 wherein, in cutting action, is carried out chopping to vegetables and is handled.
4. according to each described manufacture method in the claim 1～3, wherein, in sterilization process, the alkaline water dissolubility is to be selected from clorox, NaOH, potassium hydroxide and to fire at least a aqueous solution in the calcium, vegetables be impregnated in carry out sterilization processing in the alkaline aqueous solution.
5. according to each described manufacture method in the claim 1～4, wherein, in soaking process, with the processing of soaking at clear water or in the bactericide aqueous solution of the sterilizing power a little less than the bactericide aqueous solution that uses in having than sterilization process of cutting vegetables.
6. manufacture method according to claim 5, wherein, the bactericide aqueous solution that has than the sterilizing power a little less than the bactericide aqueous solution that uses in the sterilization process is at least a aqueous solution that is selected from ozone, sodium chlorite and the acetate.
7. manufacture method according to claim 6, wherein, having the bactericide aqueous solution than the sterilizing power a little less than the bactericide aqueous solution that uses in the sterilization process is to be selected from least a in ozone 0.5～10ppm aqueous solution, sodium chlorite 50～400ppm aqueous solution and the acetate 100～5000ppm aqueous solution.
8. according to each described manufacture method in the claim 1～7, wherein, soaking process is 3 minutes～60 minutes.
9. according to each described manufacture method in the claim 1～7, wherein, soaking process is 3 minutes～30 minutes.
10. one kind is cut vegetable product, and the cutting vegetables that obtain by each described manufacture method in the claim 1～9 are sealed in the resin bag with non-active gas.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010-264897 | 2010-11-29 | ||
| JP2010264897 | 2010-11-29 | ||
| PCT/JP2011/077249 WO2012073835A1 (en) | 2010-11-29 | 2011-11-25 | Production method for cut vegetables |
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| Publication Number | Publication Date |
|---|---|
| CN103228156A true CN103228156A (en) | 2013-07-31 |
| CN103228156B CN103228156B (en) | 2015-07-01 |
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|---|---|---|---|
| CN201180056938.XA Expired - Fee Related CN103228156B (en) | 2010-11-29 | 2011-11-25 | Production method for cut vegetables |
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|---|---|
| JP (1) | JP4994523B2 (en) |
| CN (1) | CN103228156B (en) |
| WO (1) | WO2012073835A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115460927A (en) * | 2021-04-07 | 2022-12-09 | 艺术食品株式会社 | Method for processing vegetables |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013243989A (en) * | 2012-05-28 | 2013-12-09 | Q P Corp | Method for producing container-packed cut vegetable |
| JP6402011B2 (en) * | 2014-11-28 | 2018-10-10 | キユーピー株式会社 | Method for producing containerized leafy vegetables |
| JP6956610B2 (en) * | 2017-11-30 | 2021-11-02 | キユーピー株式会社 | Manufacturing method of cut onions |
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| CN1413473A (en) * | 2002-09-04 | 2003-04-30 | 浙江省农业科学院 | Processing and antistaling technology for vegetable |
| CN2768473Y (en) * | 2004-12-29 | 2006-04-05 | 中国科学院广州能源研究所 | Machine for cleaning and cutting vegetables and fruits |
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| JPH09300284A (en) * | 1996-05-20 | 1997-11-25 | Chubu Corp:Kk | Cabbage slicer |
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| CN115460927A (en) * | 2021-04-07 | 2022-12-09 | 艺术食品株式会社 | Method for processing vegetables |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2012073835A1 (en) | 2012-06-07 |
| JPWO2012073835A1 (en) | 2014-05-19 |
| JP4994523B2 (en) | 2012-08-08 |
| CN103228156B (en) | 2015-07-01 |
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