JPS55153555A - Preparation of salad - Google Patents

Preparation of salad

Info

Publication number
JPS55153555A
JPS55153555A JP6253379A JP6253379A JPS55153555A JP S55153555 A JPS55153555 A JP S55153555A JP 6253379 A JP6253379 A JP 6253379A JP 6253379 A JP6253379 A JP 6253379A JP S55153555 A JPS55153555 A JP S55153555A
Authority
JP
Japan
Prior art keywords
food
salad
mixing
type
emulsified food
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.)
Granted
Application number
JP6253379A
Other languages
Japanese (ja)
Other versions
JPS5940413B2 (en
Inventor
Junzo Kuno
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.)
QP Corp
Original Assignee
QP Corp
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 QP Corp filed Critical QP Corp
Priority to JP54062533A priority Critical patent/JPS5940413B2/en
Publication of JPS55153555A publication Critical patent/JPS55153555A/en
Publication of JPS5940413B2 publication Critical patent/JPS5940413B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: To improve the preservability of salad, by adding oil mustard and sodium acetate in the mixing of an O/W-type emlsified food and a solid food.
CONSTITUTION: In the mixing of an O/W-type emulsified food and a solid food to obtain salad, 5W50ppm of oil mustard and 0.05W1.5wt% of sodium acetate are incorporated therein. The two additives may be added to the O/W-type emulsified food, or to the raw materials during or after the mixing of the emulsified food and the solid food. It is preferable to dissolve a predetermined amount of the oil mustard in the O/W-type emulsified food, especially in its oily component to attain the homogneous dispersion. Heat sterilization of the salad thus prepared decreases the initial number of bacteria, and improves the preservability.
COPYRIGHT: (C)1980,JPO&Japio
JP54062533A 1979-05-21 1979-05-21 Salad manufacturing method Expired JPS5940413B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54062533A JPS5940413B2 (en) 1979-05-21 1979-05-21 Salad manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54062533A JPS5940413B2 (en) 1979-05-21 1979-05-21 Salad manufacturing method

Publications (2)

Publication Number Publication Date
JPS55153555A true JPS55153555A (en) 1980-11-29
JPS5940413B2 JPS5940413B2 (en) 1984-09-29

Family

ID=13202932

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54062533A Expired JPS5940413B2 (en) 1979-05-21 1979-05-21 Salad manufacturing method

Country Status (1)

Country Link
JP (1) JPS5940413B2 (en)

Also Published As

Publication number Publication date
JPS5940413B2 (en) 1984-09-29

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