JPS561844A - Method of preparing stuff for vegetable dish - Google Patents

Method of preparing stuff for vegetable dish

Info

Publication number
JPS561844A
JPS561844A JP7564479A JP7564479A JPS561844A JP S561844 A JPS561844 A JP S561844A JP 7564479 A JP7564479 A JP 7564479A JP 7564479 A JP7564479 A JP 7564479A JP S561844 A JPS561844 A JP S561844A
Authority
JP
Japan
Prior art keywords
frozen
stuff
vegetable dish
preparing
crushed
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.)
Pending
Application number
JP7564479A
Other languages
Japanese (ja)
Inventor
Takashi Onoda
Kunio Imamura
Kazuo Fujita
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.)
Resonac Holdings Corp
Original Assignee
Showa Denko 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 Showa Denko KK filed Critical Showa Denko KK
Priority to JP7564479A priority Critical patent/JPS561844A/en
Publication of JPS561844A publication Critical patent/JPS561844A/en
Pending legal-status Critical Current

Links

Landscapes

  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: Raw vegetables containing a large amount of fibrous matter are frozen, crushed, heat-treated for a short time to decomposes enzymes, then immediately cooled to prepare said stuff for vegetable dish that contains useful nutrients without deterioration, decomposition and effluence and can be used without passing through a strainer.
CONSTITUTION: Raw vegetables containing a large amount of fibrous matter or beans are frozen with liquid nitrogen to lower than -5W-6°C, preferably -20W -50°C and crushed into a fine powder of 20W200 mesh. The powder is heated at 70W100°C for 1W2min to decompose enzymes and immediately cooled, then, when necessary, canned, bottled or frozen.
COPYRIGHT: (C)1981,JPO&Japio
JP7564479A 1979-06-18 1979-06-18 Method of preparing stuff for vegetable dish Pending JPS561844A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7564479A JPS561844A (en) 1979-06-18 1979-06-18 Method of preparing stuff for vegetable dish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7564479A JPS561844A (en) 1979-06-18 1979-06-18 Method of preparing stuff for vegetable dish

Publications (1)

Publication Number Publication Date
JPS561844A true JPS561844A (en) 1981-01-10

Family

ID=13582158

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7564479A Pending JPS561844A (en) 1979-06-18 1979-06-18 Method of preparing stuff for vegetable dish

Country Status (1)

Country Link
JP (1) JPS561844A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59156494U (en) * 1983-04-07 1984-10-20 森下仁丹株式会社 Frozen small block of vegetables
JPH04316448A (en) * 1991-04-12 1992-11-06 Iwatani Internatl Corp Production of carrot fine powder

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59156494U (en) * 1983-04-07 1984-10-20 森下仁丹株式会社 Frozen small block of vegetables
JPH04316448A (en) * 1991-04-12 1992-11-06 Iwatani Internatl Corp Production of carrot fine powder

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