JPS5688750A - Production of boiled japanese radish - Google Patents

Production of boiled japanese radish

Info

Publication number
JPS5688750A
JPS5688750A JP16567079A JP16567079A JPS5688750A JP S5688750 A JPS5688750 A JP S5688750A JP 16567079 A JP16567079 A JP 16567079A JP 16567079 A JP16567079 A JP 16567079A JP S5688750 A JPS5688750 A JP S5688750A
Authority
JP
Japan
Prior art keywords
radish
immersed
washed
water
japanese
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
JP16567079A
Other languages
Japanese (ja)
Inventor
Zenji Nakajima
Shuntaro Suzaku
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.)
SHIMIZU SHIYOKUHIN KK
SHIMIZU SHOKUHIN KK
Original Assignee
SHIMIZU SHIYOKUHIN KK
SHIMIZU SHOKUHIN 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 SHIMIZU SHIYOKUHIN KK, SHIMIZU SHOKUHIN KK filed Critical SHIMIZU SHIYOKUHIN KK
Priority to JP16567079A priority Critical patent/JPS5688750A/en
Publication of JPS5688750A publication Critical patent/JPS5688750A/en
Pending legal-status Critical Current

Links

Classifications

    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: Japanese radish is treated with a hot acetic acid solution and a calcium salt solution, tightly sealed and heat treated to produce boild Japanese radish that is used as a ingredient for Japanese hotchpotch or the like.
CONSTITUTION: Japanese radish washed with water is, as it is or cut into appropriate sizes, immersed in almost the same volume of 0.1W0.5% hot acetic acid solution at 95W97°C for about 30sec and washed with water. The immersed radish is cut into appropritely sized pieces, which are immersed in a 0.025W0.065% calcium salt solution such as calcium lactate or chloride for 30W60min to effect blanching. Then, dipped radish is washed with water, included in a tightly sealable vessel and adjusted in pH to 4.3W5.2 by addition of a solution containing phosphoric acid. The vessel is tightly sealed and sterilized by heating at 105W110°C under pressure for a short time.
COPYRIGHT: (C)1981,JPO&Japio
JP16567079A 1979-12-21 1979-12-21 Production of boiled japanese radish Pending JPS5688750A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP16567079A JPS5688750A (en) 1979-12-21 1979-12-21 Production of boiled japanese radish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP16567079A JPS5688750A (en) 1979-12-21 1979-12-21 Production of boiled japanese radish

Publications (1)

Publication Number Publication Date
JPS5688750A true JPS5688750A (en) 1981-07-18

Family

ID=15816785

Family Applications (1)

Application Number Title Priority Date Filing Date
JP16567079A Pending JPS5688750A (en) 1979-12-21 1979-12-21 Production of boiled japanese radish

Country Status (1)

Country Link
JP (1) JPS5688750A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010000581A (en) * 2000-10-06 2001-01-05 정일수 Decomposition of saccharified ganoderma lucidum and herbs by saccharification using acid
JP2014100084A (en) * 2012-11-19 2014-06-05 House Food Analytical Laboratory Inc Method for manufacturing root vegetable packed in container, and method for preventing discoloration of root vegetable packed in container

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010000581A (en) * 2000-10-06 2001-01-05 정일수 Decomposition of saccharified ganoderma lucidum and herbs by saccharification using acid
JP2014100084A (en) * 2012-11-19 2014-06-05 House Food Analytical Laboratory Inc Method for manufacturing root vegetable packed in container, and method for preventing discoloration of root vegetable packed in container

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