JPS59120047A - Preparation of processed food having original taste and flavor of radish - Google Patents

Preparation of processed food having original taste and flavor of radish

Info

Publication number
JPS59120047A
JPS59120047A JP57234417A JP23441782A JPS59120047A JP S59120047 A JPS59120047 A JP S59120047A JP 57234417 A JP57234417 A JP 57234417A JP 23441782 A JP23441782 A JP 23441782A JP S59120047 A JPS59120047 A JP S59120047A
Authority
JP
Japan
Prior art keywords
radish
seasoning
dried
flavor
processed 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.)
Pending
Application number
JP57234417A
Other languages
Japanese (ja)
Inventor
Hideaki Ikegami
池上　英明
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.)
HITOTSUBAZUKE HONPO NOZAKI TSUKEMONO KK
Original Assignee
HITOTSUBAZUKE HONPO NOZAKI TSUKEMONO 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 HITOTSUBAZUKE HONPO NOZAKI TSUKEMONO KK filed Critical HITOTSUBAZUKE HONPO NOZAKI TSUKEMONO KK
Priority to JP57234417A priority Critical patent/JPS59120047A/en
Publication of JPS59120047A publication Critical patent/JPS59120047A/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

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

Abstract

PURPOSE:To obtain a processed food having the original taste and flavor of radish, by vacuum-packaging air-dried radish and packed seasoning liquid, and sterilizing with heat. CONSTITUTION:Raw radish is washed with water, air-dried for 7-10 days in a suspended state, classified by its weight and length, washed thoroughly with water, and drained to obtain dried radish. Separately, a liquid mixture composed mainly of soy, vinegar and MIRIN (a sweet sake used as a seasoning) a seasoned with a small amount of seasoning, and vacuum-packaged in a bag of a proper size. The dried radish and the seasoning bag are vacuum-packaged together, and thermally sterilized for about 20min to obtain the titled processed food. Since the food is not artificially colored nor seasoned in contrast to the conventional pickles, the original taste and flavor of radish can be enjoyed by taking the air-dried radish out of the pack, cutting and tasting together with the seasoning liquid.

Description

【発明の詳細な説明】 本発明は大根の風味を損わない加工食品の製法に係る。[Detailed description of the invention] The present invention relates to a method for producing a processed food that does not impair the flavor of radish.

従来市販されている大根の漬物は十大根を塩漬した後調
味液と共に真空包装した漬物、又は生大根をぬか漬して
塩で味付したたくあん漬は市販されているが大根本来の
風味が損われているので大根本来の風味を損わない新鮮
な干し大根の加工食品の製法を提案する。Traditionally, commercially available pickled daikon daikon radish is made by pickling ten daikon radish in salt and then vacuum-packed with a seasoning liquid, or pickled radish is made by pickling fresh daikon radish in rice bran and seasoning it with salt, but it does not have the original flavor of daikon radish. To propose a method for producing processed food from fresh dried radish that does not impair the original flavor of the radish because it has been damaged.

実施例として製造工程を説明すると、生大根を水洗して
７日〜１０日間掛は干して自然乾燥した干し大根を重量
１５０〜２００ｇ長さ２８〜３５センチのものを選別し
十分水洗をした後水切りした千大根と、しよう油、歯、
みりんを主体として混合した液に少々の調味料を添加し
た調味液を５０〜５５ミＩＪ’Ｊツトルを内径４−１！
ンチ長さ１８センチの袋に真空パックしたものとを真空
パックして２０分間加熱殺菌した製法である。前記の様
に製造したので従来の漬物の様に着色味付していないの
で自然乾燥そのま々の干し大根をパックより取り出し切
断して調味液を付けて食べると大根本来の風味を味うこ
とが出来る。To explain the manufacturing process as an example, fresh daikon radish is washed with water, dried for 7 to 10 days, and air-dried. Dried radish weighing 150 to 200 g and length 28 to 35 cm are sorted and washed thoroughly with water. Drained daikon radish, soybean oil, teeth,
A seasoning liquid made by adding a little seasoning to a liquid mainly composed of mirin.
This manufacturing method involves vacuum-packing the product in a bag with a length of 18 cm and heat-sterilizing it for 20 minutes. Since they are manufactured as described above, they are not colored or flavored like traditional pickles, so if you take the naturally dried radish out of the pack, cut it, add seasoning liquid and eat it, you can enjoy the original flavor of the radish. I can do it.

特許出願人　野崎漬物株式会社 社長　　野　　崎　　伸　　−Patent applicant: Nozaki Tsukemono Co., Ltd. President Nobu Nozaki -

Claims (1)

【特許請求の範囲】[Claims] 自然乾燥した千大根とパックした味付用調味液を頁柴パ
ックして２０分間加熱殺菌して大根の風味を損わない加
工食品の製法。To produce a processed food that does not impair the flavor of daikon radish by packaging air-dried daikon radish and packed seasoning liquid and heating and sterilizing them for 20 minutes.
JP57234417A 1982-12-27 1982-12-27 Preparation of processed food having original taste and flavor of radish Pending JPS59120047A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP57234417A JPS59120047A (en) 1982-12-27 1982-12-27 Preparation of processed food having original taste and flavor of radish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP57234417A JPS59120047A (en) 1982-12-27 1982-12-27 Preparation of processed food having original taste and flavor of radish

Publications (1)

Publication Number Publication Date
JPS59120047A true JPS59120047A (en) 1984-07-11

Family

ID=16970684

Family Applications (1)

Application Number Title Priority Date Filing Date
JP57234417A Pending JPS59120047A (en) 1982-12-27 1982-12-27 Preparation of processed food having original taste and flavor of radish

Country Status (1)

Country Link
JP (1) JPS59120047A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4992291A (en) * 1988-01-26 1991-02-12 Tokuzo Yamamoto Coagulant for soybean milk and soybean food using such coagulant
JPH08280350A (en) * 1995-04-13 1996-10-29 Yasue:Kk Processing of japanese radish dried in coldness

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4992291A (en) * 1988-01-26 1991-02-12 Tokuzo Yamamoto Coagulant for soybean milk and soybean food using such coagulant
JPH08280350A (en) * 1995-04-13 1996-10-29 Yasue:Kk Processing of japanese radish dried in coldness

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