JPS61158745A - 桜葉の緑色漬け加工法 - Google Patents
桜葉の緑色漬け加工法Info
- Publication number
- JPS61158745A JPS61158745A JP59281280A JP28128084A JPS61158745A JP S61158745 A JPS61158745 A JP S61158745A JP 59281280 A JP59281280 A JP 59281280A JP 28128084 A JP28128084 A JP 28128084A JP S61158745 A JPS61158745 A JP S61158745A
- Authority
- JP
- Japan
- Prior art keywords
- leaves
- pickling
- cherry
- sodium
- green color
- 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
Links
- 238000005554 pickling Methods 0.000 title claims abstract description 36
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 30
- 235000019693 cherries Nutrition 0.000 title claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims abstract description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 6
- 239000011734 sodium Substances 0.000 claims abstract description 6
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 6
- 235000019983 sodium metaphosphate Nutrition 0.000 claims abstract description 6
- 239000001488 sodium phosphate Substances 0.000 claims abstract description 6
- 229910000162 sodium phosphate Inorganic materials 0.000 claims abstract description 6
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000003672 processing method Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 10
- 235000010378 sodium ascorbate Nutrition 0.000 abstract 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 abstract 2
- 229960005055 sodium ascorbate Drugs 0.000 abstract 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 abstract 2
- 229910019142 PO4 Inorganic materials 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract 1
- 239000010452 phosphate Substances 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 7
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 6
- 229910052760 oxygen Inorganic materials 0.000 description 6
- 239000001301 oxygen Substances 0.000 description 6
- 239000012535 impurity Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011946 reduction process Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000305267 Quercus macrolepis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
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)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59281280A JPS61158745A (ja) | 1984-12-29 | 1984-12-29 | 桜葉の緑色漬け加工法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59281280A JPS61158745A (ja) | 1984-12-29 | 1984-12-29 | 桜葉の緑色漬け加工法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61158745A true JPS61158745A (ja) | 1986-07-18 |
| JPH0324177B2 JPH0324177B2 (enrdf_load_stackoverflow) | 1991-04-02 |
Family
ID=17636870
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59281280A Granted JPS61158745A (ja) | 1984-12-29 | 1984-12-29 | 桜葉の緑色漬け加工法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61158745A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0797A (ja) * | 1993-06-18 | 1995-01-06 | Michio Koizumi | 桜葉の褐色加工方法 |
-
1984
- 1984-12-29 JP JP59281280A patent/JPS61158745A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0797A (ja) * | 1993-06-18 | 1995-01-06 | Michio Koizumi | 桜葉の褐色加工方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0324177B2 (enrdf_load_stackoverflow) | 1991-04-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3307954A (en) | Process for preparing a brined, sweetened fruit product | |
| US2848333A (en) | Method of processing fresh fruit | |
| US4576824A (en) | Process for maturing strong beverages | |
| JP2749186B2 (ja) | イチゴ染色剤及びイチゴの染色方法 | |
| US2801925A (en) | Method of processing maraschino cherries | |
| JPS61158745A (ja) | 桜葉の緑色漬け加工法 | |
| Mapson et al. | Preservation of peeled potato. I.–use of sulphite and its effect on the thiamine content | |
| JPH0324176B2 (enrdf_load_stackoverflow) | ||
| KR0162017B1 (ko) | 타침기술과 감압장치를 이용한 배추류의 속성, 균일 절임방법 | |
| US4680188A (en) | Process for improving the technical efficiency and preservation quality of canned mushrooms | |
| JPS5822180B2 (ja) | 桜葉の速製漬け加工法 | |
| JPH03277231A (ja) | 渋柿の脱渋法 | |
| US3272718A (en) | Malting of barley and other cereals | |
| US1198174A (en) | Process for preserving meats. | |
| JPS6261296B2 (enrdf_load_stackoverflow) | ||
| US2538310A (en) | Process for light-salting of herrings | |
| EP0013042A2 (en) | Method for the preserving of meat pieces, solution used therefor and meat piece preserved according to said method | |
| KR100442575B1 (ko) | 상온에서 장기보존이 가능한 압축단무지 제조방법 | |
| JP3388289B2 (ja) | 梅漬け及び梅干しの製造方法 | |
| SU891770A1 (ru) | Способ создани конь чного спирта | |
| US1963165A (en) | Process of aging and maturing raw alcoholic liquors | |
| JPS62166839A (ja) | 湿潤乾燥果実の製造法 | |
| JPH07255430A (ja) | 味付けゆで玉子の製造方法 | |
| SU959737A1 (ru) | Способ посолки сыра | |
| JPS5937066B2 (ja) | 梅果汁の製造方法 |