JPS55156551A - Storing and processing of sugar cane - Google Patents

Storing and processing of sugar cane

Info

Publication number
JPS55156551A
JPS55156551A JP6494779A JP6494779A JPS55156551A JP S55156551 A JPS55156551 A JP S55156551A JP 6494779 A JP6494779 A JP 6494779A JP 6494779 A JP6494779 A JP 6494779A JP S55156551 A JPS55156551 A JP S55156551A
Authority
JP
Japan
Prior art keywords
pieces
stalk
water
sugar
sugar cane
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
JP6494779A
Other languages
Japanese (ja)
Other versions
JPS5739609B2 (en
Inventor
Toshiko Teruya
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.)
KINPOUDOU KK
Original Assignee
KINPOUDOU KK
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 KINPOUDOU KK filed Critical KINPOUDOU KK
Priority to JP6494779A priority Critical patent/JPS55156551A/en
Publication of JPS55156551A publication Critical patent/JPS55156551A/en
Publication of JPS5739609B2 publication Critical patent/JPS5739609B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: To retain the content of sugar, nutrient and flavor of a sugar cane for a long term, by immersing the stalk of a sugar cane in salt water, by immersing the stalk in hot water, by taking out the stalk, and by sterilizing the vacuum-packed stalk.
CONSTITUTION: Joints and leaf sheaths are removed from a sugar cane, and the stalk is cut into pieces and immersed in salt water with a salt content of about 30% for about 1W2hr to sterilize the pieces and prevent the decomposition of sugar content. The cut pieces are then taken out of the solution, thoroughly washed with water and scalded in hot water at 100°C for about 10min to remove the salt and to sterilize the pieces and prevent the decomposition of the sugar content. The pieces are then taken out and washed with water thoroughly. A desired number of the pieces are put into a bag made of a synthetic resin sheet and vacuum-packed. The pack is then sterilized in hot water at 80W100°C.
COPYRIGHT: (C)1980,JPO&Japio
JP6494779A 1979-05-28 1979-05-28 Storing and processing of sugar cane Granted JPS55156551A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6494779A JPS55156551A (en) 1979-05-28 1979-05-28 Storing and processing of sugar cane

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6494779A JPS55156551A (en) 1979-05-28 1979-05-28 Storing and processing of sugar cane

Publications (2)

Publication Number Publication Date
JPS55156551A true JPS55156551A (en) 1980-12-05
JPS5739609B2 JPS5739609B2 (en) 1982-08-23

Family

ID=13272733

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6494779A Granted JPS55156551A (en) 1979-05-28 1979-05-28 Storing and processing of sugar cane

Country Status (1)

Country Link
JP (1) JPS55156551A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1104847C (en) * 1998-06-19 2003-04-09 孙建政 Production process of instant sugar cane food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1104847C (en) * 1998-06-19 2003-04-09 孙建政 Production process of instant sugar cane food

Also Published As

Publication number Publication date
JPS5739609B2 (en) 1982-08-23

Similar Documents

Publication Publication Date Title
JPS55156551A (en) Storing and processing of sugar cane
US3022175A (en) Preparation of king crab legs
YU41532B (en) Process for obtaining an onion preparation
JPS5651949A (en) Storage of pared apple
JPS5611745A (en) Storing of raw shrimp
ZA796041B (en) Trays for containing eggs, fruit and other articles
JPS55162936A (en) Preservation of sugar cane
JPS5631488A (en) Magnetization treatment of liquid or semiliquid
GB1195667A (en) Improvements in or relating to Packaging and Preserving Vegetables
JPS55131345A (en) Method for keeping freshness of vegetable
JPS57206366A (en) Preservation of raw laver
JPS5550877A (en) Peeling of boiled egg
JPS5581543A (en) Preservation of water-containing corn grain
JPS561865A (en) Preparation of potato salad packed in casing
JPS5754552A (en) Frozen peach
JPS5733539A (en) Preservation of dried gourd shavings
JPS57152851A (en) Light pickling of hard ume with salt
JPS5592653A (en) Method of making cake
JPS56137868A (en) Grating processing method of natural spice
JPS5558057A (en) Smoking of liver
JPS55127974A (en) Making method of processed product of meat of "aigamo" (crossbreed of wild and domestic duck)
JPS51139693A (en) Process for desalting of soy-lees
Kolozyn-Krajewska et al. The influence of the components of brine on the microbiological stability of mechanically deboned meat.
JPS5718952A (en) Preparation of box lunch
JPS55138358A (en) Preparation of japanese chestnut jam