JPH0371102B2 - - Google Patents

Info

Publication number
JPH0371102B2
JPH0371102B2 JP56093894A JP9389481A JPH0371102B2 JP H0371102 B2 JPH0371102 B2 JP H0371102B2 JP 56093894 A JP56093894 A JP 56093894A JP 9389481 A JP9389481 A JP 9389481A JP H0371102 B2 JPH0371102 B2 JP H0371102B2
Authority
JP
Japan
Prior art keywords
root vegetables
vegetables
texture
root
aqueous solution
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP56093894A
Other languages
English (en)
Japanese (ja)
Other versions
JPS57208968A (en
Inventor
Ryutaro Ozawa
Yutaka Goto
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Priority to JP56093894A priority Critical patent/JPS57208968A/ja
Publication of JPS57208968A publication Critical patent/JPS57208968A/ja
Publication of JPH0371102B2 publication Critical patent/JPH0371102B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)
JP56093894A 1981-06-19 1981-06-19 Preventing method of boiling collapse in root or fruit vegetable Granted JPS57208968A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56093894A JPS57208968A (en) 1981-06-19 1981-06-19 Preventing method of boiling collapse in root or fruit vegetable

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56093894A JPS57208968A (en) 1981-06-19 1981-06-19 Preventing method of boiling collapse in root or fruit vegetable

Publications (2)

Publication Number Publication Date
JPS57208968A JPS57208968A (en) 1982-12-22
JPH0371102B2 true JPH0371102B2 (enrdf_load_stackoverflow) 1991-11-12

Family

ID=14095182

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56093894A Granted JPS57208968A (en) 1981-06-19 1981-06-19 Preventing method of boiling collapse in root or fruit vegetable

Country Status (1)

Country Link
JP (1) JPS57208968A (enrdf_load_stackoverflow)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0124627B1 (en) * 1983-05-04 1986-11-12 Frisco-Findus Ag Blanching process
JPS60186247A (ja) * 1984-03-07 1985-09-21 Hashino Yakuhin:Kk 無塩漬物の製造法
JPS6251948A (ja) * 1985-07-23 1987-03-06 廖　阿亮 デコレーション用プレザープとその製造方法
JPH0724544B2 (ja) * 1985-11-26 1995-03-22 三栄源エフ・エフ・アイ株式会社 生野菜の大腸菌殺菌と鮮度保持
JP2752475B2 (ja) * 1989-11-27 1998-05-18 キユーピー株式会社 バレイショ処理物
JPH0479865A (ja) * 1990-07-20 1992-03-13 Meiji Seika Kaisha Ltd 葉菜類レトルトスープの製造方法
JPH04190756A (ja) * 1990-11-27 1992-07-09 Ajinomoto Co Inc 加熱軟化防止野菜
JP2003204768A (ja) * 2002-01-11 2003-07-22 Ajinomoto Co Inc 調理用カボチャ及びその製造方法
KR100550447B1 (ko) * 2004-11-19 2006-02-08 씨제이 주식회사 혼합나물의 제조 방법
JP2006254839A (ja) * 2005-03-18 2006-09-28 Yamasan Shokuhin Kogyo Kk 海洋深層水を利用したレトルト食品の製造方法
JP4490398B2 (ja) * 2006-07-12 2010-06-23 ハウス食品株式会社 加工根菜類の製造方法及び根菜類を含む食品の製造方法
JP7020613B2 (ja) * 2017-11-10 2022-02-16 ハウス食品株式会社 ゲル状食品用ベース及びその製造方法
JP2020018230A (ja) * 2018-08-01 2020-02-06 日清フーズ株式会社 具材入りソース及びその製造方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54107542A (en) * 1978-02-10 1979-08-23 Kibun Kk Prevention of softening of fruit and vegetable
JPS55120767A (en) * 1979-03-13 1980-09-17 Kitsukoo Shokuhin Kogyo Kk Production of preliminarily boiled fruits and vegetables

Also Published As

Publication number Publication date
JPS57208968A (en) 1982-12-22

Similar Documents

Publication Publication Date Title
JPH0371102B2 (enrdf_load_stackoverflow)
EP2124582B1 (en) Process for preventing or reducing after-cooking darkening in potatos
GB2220553A (en) Manufacture of sweet potato chips
JPH057971B2 (enrdf_load_stackoverflow)
JP3844700B2 (ja) 加工食品の調製方法及びレトルト食品
JP2539653B2 (ja) 加熱殺菌処理を施す食品の原料として使用する魚介類及び肉類の製造法
US3472662A (en) Fruit preservation process
CA1192081A (en) Potato products
JPH03285651A (ja) 野菜類の煮くずれ防止方法
EP0440875B1 (en) Process for preparing french fried potato strips with salt content
JP3319417B2 (ja) 剥皮したジャガイモの変色防止方法
JPS62138136A (ja) 食品の処理法、食品含有容器及び処理食品
JPH0789860B2 (ja) 冷凍カット野菜類の製造法
JPH01124364A (ja) 野菜の煮くずれ防止方法
NO173531B (no) Fremgangsmaate for forvelling av potetstykker i to trinn
JP3953499B2 (ja) 加工食品の調製方法及びレトルト食品
JPS61158743A (ja) 白身魚の缶詰の製造法
JP3601932B2 (ja) 冷凍用青果物及びこれを含む冷凍食品
JPH04258264A (ja) 具材入り米飯
JPH0479865A (ja) 葉菜類レトルトスープの製造方法
JPS58867A (ja) 玉ねぎの煮崩れおよび変色防止法
JPH08112073A (ja) クロロフィル含有野菜の搾汁液製造方法
JPS6345194B2 (enrdf_load_stackoverflow)
JPS5923779B2 (ja) いか血液による黒変の防止方法
JPH04190756A (ja) 加熱軟化防止野菜