JP2013162778A5 - - Google Patents

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Publication number
JP2013162778A5
JP2013162778A5 JP2012039618A JP2012039618A JP2013162778A5 JP 2013162778 A5 JP2013162778 A5 JP 2013162778A5 JP 2012039618 A JP2012039618 A JP 2012039618A JP 2012039618 A JP2012039618 A JP 2012039618A JP 2013162778 A5 JP2013162778 A5 JP 2013162778A5
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JP
Japan
Prior art keywords
food
sterilizing
water
sterilized
raw material
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Pending
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JP2012039618A
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Japanese (ja)
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JP2013162778A (en
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Priority to JP2012039618A priority Critical patent/JP2013162778A/en
Priority claimed from JP2012039618A external-priority patent/JP2013162778A/en
Publication of JP2013162778A publication Critical patent/JP2013162778A/en
Publication of JP2013162778A5 publication Critical patent/JP2013162778A5/ja
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Claims (6)

ｐＨ５．０〜６．５であり、有効塩素濃度１０〜３０ｍｇ／Ｌの食品添加物である殺菌水を交換しながら一回以上、食品原材料を揉み洗うまたはゆすり洗う工程を含む、食品原材料の殺菌方法。 Sterilization of food ingredients, including a step of squeezing or washing food ingredients at least once while exchanging sterilized water , which is a food additive having a pH of 5.0 to 6.5 and an effective chlorine concentration of 10 to 30 mg / L Method. 前記殺菌水をオーバーフローさせる工程をさらに含む、請求項１に記載の食品原材料の殺菌方法。 Further comprising, a method of sterilizing food ingredient of claim 1 the step of overflow the sterilizing water. さらに、前記殺菌水中に前記食品原材料を静置浸漬させる工程を含む、請求項１または２に記載の食品原材料の殺菌方法。   The method for sterilizing a food raw material according to claim 1 or 2, further comprising a step of allowing the food raw material to stand still in the sterilized water. 請求項１〜３の殺菌方法を用いて殺菌された食品原材料を、さらに前記殺菌水中で加熱加工する方法。 The method of heat-processing the food raw material sterilized using the sterilization method of Claims 1-3 further in the said sterilized water. ｐＨ５．０〜６．５であり、有効塩素濃度１０〜３０ｍｇ／Ｌの食品添加物である殺菌水中に食品原材料を浸漬させる工程と、
前記殺菌水をオーバーフローさせる工程と
を含むことを特徴とする、食品原材料の殺菌方法。 a step of immersing food raw materials in sterilized water which is a food additive having a pH of 5.0 to 6.5 and an effective chlorine concentration of 10 to 30 mg / L ;
Overflowing the sterilizing water;
A method for sterilizing food raw materials, comprising: 請求項５に記載の殺菌方法を用いて殺菌された食品原材料を、さらに前記殺菌水中で加熱加工する方法。

How a food ingredient that has been sterilized using sterilization methods, heated further processed by the sterilizing water according to claim 5.

JP2012039618A 2012-01-10 2012-02-27 Sterilization method and processing method of food raw material Pending JP2013162778A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2012039618A JP2013162778A (en) 2012-01-10 2012-02-27 Sterilization method and processing method of food raw material

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2012002217 2012-01-10
JP2012002217 2012-01-10
JP2012039618A JP2013162778A (en) 2012-01-10 2012-02-27 Sterilization method and processing method of food raw material

Related Child Applications (1)

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JP2015095712A Division JP6086397B2 (en) 2012-01-10 2015-05-08 Sterilization method and processing method of food raw materials

Publications (2)

Publication Number Publication Date
JP2013162778A JP2013162778A (en) 2013-08-22
JP2013162778A5 true JP2013162778A5 (en) 2014-07-03

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ID=49174585

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JP2012039618A Pending JP2013162778A (en) 2012-01-10 2012-02-27 Sterilization method and processing method of food raw material
JP2015095712A Active JP6086397B2 (en) 2012-01-10 2015-05-08 Sterilization method and processing method of food raw materials

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JP2015095712A Active JP6086397B2 (en) 2012-01-10 2015-05-08 Sterilization method and processing method of food raw materials

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Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6378992B2 (en) * 2014-09-27 2018-08-22 株式会社タベルモ Algae frozen processing method
CN109077218A (en) * 2018-09-25 2018-12-25 许昌学院 A kind of preparation method of preconditioned duck leg
CN114903160A (en) * 2022-05-10 2022-08-16 云南省农业科学院农产品加工研究所 Method for preparing low-salt pickled vegetable by virtue of bacteria reduction treatment

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10286081A (en) * 1997-04-14 1998-10-27 Morinaga Milk Ind Co Ltd Sterilized perishable food and sterilization
JP2000023619A (en) * 1998-07-07 2000-01-25 Morinaga Milk Ind Co Ltd Freshness maintenance of perishable food
JP3828292B2 (en) * 1998-08-19 2006-10-04 日清フーズ株式会社 Method for producing cooked rice
JP2003088346A (en) * 2001-09-20 2003-03-25 Katayama Chem Works Co Ltd Method for improving preservability of heat-treated food
JP2003125746A (en) * 2001-10-24 2003-05-07 Tadashi Inoue Method for sterilizing food, cooking tool and medical instrument by sterilizing them with hypochlorous acid- containing sterilization solution and preserving them with antimicrobial agent-containing package and method for preserving them
JP2004105423A (en) * 2002-09-18 2004-04-08 Sanyo Electric Co Ltd Method and apparatus for sterilization
JP4713625B2 (en) * 2007-12-31 2011-06-29 優章 荒井 Precision parts cleaning equipment
JP4881888B2 (en) * 2008-01-30 2012-02-22 森永乳業株式会社 Method for producing fermented milk containing fruits or vegetables and fermented milk food

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