JPS6126333B2 - - Google Patents
Info
- Publication number
- JPS6126333B2 JPS6126333B2 JP14742383A JP14742383A JPS6126333B2 JP S6126333 B2 JPS6126333 B2 JP S6126333B2 JP 14742383 A JP14742383 A JP 14742383A JP 14742383 A JP14742383 A JP 14742383A JP S6126333 B2 JPS6126333 B2 JP S6126333B2
- Authority
- JP
- Japan
- Prior art keywords
- chestnuts
- frozen
- temperature
- chestnut
- rice
- 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.)
- Expired
Links
- 241001070941 Castanea Species 0.000 claims description 54
- 235000014036 Castanea Nutrition 0.000 claims description 54
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 229920003002 synthetic resin Polymers 0.000 claims description 6
- 239000000057 synthetic resin Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- 241000209094 Oryza Species 0.000 description 12
- 235000007164 Oryza sativa Nutrition 0.000 description 12
- 235000009566 rice Nutrition 0.000 description 12
- 239000000243 solution Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58147423A JPS6041438A (ja) | 1983-08-12 | 1983-08-12 | 冷凍栗の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58147423A JPS6041438A (ja) | 1983-08-12 | 1983-08-12 | 冷凍栗の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6041438A JPS6041438A (ja) | 1985-03-05 |
| JPS6126333B2 true JPS6126333B2 (enExample) | 1986-06-20 |
Family
ID=15429974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58147423A Granted JPS6041438A (ja) | 1983-08-12 | 1983-08-12 | 冷凍栗の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6041438A (enExample) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6366895A (ja) * | 1986-09-05 | 1988-03-25 | 松下電器産業株式会社 | 薄膜ｅｌ素子のエ−ジング方法 |
| JP4642706B2 (ja) * | 2006-06-09 | 2011-03-02 | クラシエフーズ株式会社 | 加熱加工用皮付き生栗、剥き栗の製法、栗の皮遊離方法、及び栗皮切り込み装置 |
| JP4670105B2 (ja) * | 2008-03-28 | 2011-04-13 | 山口県 | 生栗色戻し方法 |
| CN102793220A (zh) * | 2012-08-23 | 2012-11-28 | 山东绿色乐园食品有限公司 | 一种纯物理方法的速冻栗仁护色方法及产品 |
| CN114468260A (zh) * | 2020-10-26 | 2022-05-13 | 株式会社小布施堂 | 加工栗子的制造方法 |
-
1983
- 1983-08-12 JP JP58147423A patent/JPS6041438A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6041438A (ja) | 1985-03-05 |
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