JPS6136888B2 - - Google Patents
Info
- Publication number
- JPS6136888B2 JPS6136888B2 JP7819784A JP7819784A JPS6136888B2 JP S6136888 B2 JPS6136888 B2 JP S6136888B2 JP 7819784 A JP7819784 A JP 7819784A JP 7819784 A JP7819784 A JP 7819784A JP S6136888 B2 JPS6136888 B2 JP S6136888B2
- Authority
- JP
- Japan
- Prior art keywords
- hiroshima
- salt
- greens
- salted
- hours
- 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
- 150000003839 salts Chemical class 0.000 claims description 13
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 238000009938 salting Methods 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 7
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 4
- 239000000920 calcium hydroxide Substances 0.000 claims description 4
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 244000178993 Brassica juncea Species 0.000 claims description 3
- 235000011332 Brassica juncea Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 239000002253 acid Substances 0.000 description 3
- 229930002875 chlorophyll Natural products 0.000 description 3
- 235000019804 chlorophyll Nutrition 0.000 description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical group 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 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000003513 alkali Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 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)
- Preparation Of Fruits And Vegetables (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59078197A JPS60221033A (ja) | 1984-04-17 | 1984-04-17 | 乾燥処理した塩蔵広島菜の鮮色保持方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59078197A JPS60221033A (ja) | 1984-04-17 | 1984-04-17 | 乾燥処理した塩蔵広島菜の鮮色保持方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60221033A JPS60221033A (ja) | 1985-11-05 |
| JPS6136888B2 true JPS6136888B2 (enrdf_load_stackoverflow) | 1986-08-21 |
Family
ID=13655282
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59078197A Granted JPS60221033A (ja) | 1984-04-17 | 1984-04-17 | 乾燥処理した塩蔵広島菜の鮮色保持方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60221033A (enrdf_load_stackoverflow) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62195244A (ja) * | 1986-02-21 | 1987-08-28 | Meiji Seika Kaisha Ltd | 乾燥食品の製法 |
| JPS63202337A (ja) * | 1987-02-18 | 1988-08-22 | Katsuzo Miyabayashi | 乾燥青菜の製造方法 |
-
1984
- 1984-04-17 JP JP59078197A patent/JPS60221033A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60221033A (ja) | 1985-11-05 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |