JP4045583B2 - 切干大根及び切干大根の製造方法 - Google Patents
切干大根及び切干大根の製造方法 Download PDFInfo
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- JP4045583B2 JP4045583B2 JP2006124360A JP2006124360A JP4045583B2 JP 4045583 B2 JP4045583 B2 JP 4045583B2 JP 2006124360 A JP2006124360 A JP 2006124360A JP 2006124360 A JP2006124360 A JP 2006124360A JP 4045583 B2 JP4045583 B2 JP 4045583B2
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- radish
- dried
- cut
- frozen
- dried radish
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- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
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- 235000005733 Raphanus sativus var niger Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims 1
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- 244000088415 Raphanus sativus Species 0.000 description 67
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
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- Preparation Of Fruits And Vegetables (AREA)
Description
1)千切大根:生鮮大根を千切等に裁断して乾燥する。
2)むし干大根:生鮮大根を千切等に裁断して蒸してから乾燥する。
3)ゆで干大根:生鮮大根を千切等に裁断して茹でてから乾燥する。
4)花切大根:生鮮大根を縦に太く裁断して乾燥する。
5)割干大根:生鮮大根を葉柄とそれに繋がった頭部分を残し、縦割りにして、そのまま乾燥する。
6)凍み大根:冬季の極寒期に、生鮮大根を輪切等に切断し、縄に通して軒下などに吊るすと、夜間には凍結し、日中は解凍するという工程を繰り返えして乾燥することにより作られる。
Claims (3)
- 大根を所望の大きさに裁断し、緩慢凍結したのちに解凍し、しかるのち脱水し、急速冷凍することを特徴とする切干大根の製造方法。
- 請求項1に記載の製造方法により得られた切干大根。
- 請求項2に記載の切干大根を調味液と共に袋に充填し、真空パックし、加熱したことを特徴とする調理済切干大根。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP2006124360A JP4045583B2 (ja) | 2006-04-03 | 2006-04-03 | 切干大根及び切干大根の製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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JP2006124360A JP4045583B2 (ja) | 2006-04-03 | 2006-04-03 | 切干大根及び切干大根の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2007275031A JP2007275031A (ja) | 2007-10-25 |
JP4045583B2 true JP4045583B2 (ja) | 2008-02-13 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2006124360A Active JP4045583B2 (ja) | 2006-04-03 | 2006-04-03 | 切干大根及び切干大根の製造方法 |
Country Status (1)
Country | Link |
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JP (1) | JP4045583B2 (ja) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101058792B1 (ko) | 2008-07-24 | 2011-08-23 | 서현주 | 알로에를 가미한 색상 무말랭이의 제조방법 및 이 제조방법에 의해 제조된 무말랭이 |
JP4350795B1 (ja) * | 2009-02-23 | 2009-10-21 | アスザックフーズ株式会社 | 乾燥生姜及びその製造方法 |
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2006
- 2006-04-03 JP JP2006124360A patent/JP4045583B2/ja active Active
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Publication number | Publication date |
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JP2007275031A (ja) | 2007-10-25 |
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