JPS6265668A - 野菜入り冷凍食品の製造法 - Google Patents
野菜入り冷凍食品の製造法Info
- Publication number
- JPS6265668A JPS6265668A JP60204980A JP20498085A JPS6265668A JP S6265668 A JPS6265668 A JP S6265668A JP 60204980 A JP60204980 A JP 60204980A JP 20498085 A JP20498085 A JP 20498085A JP S6265668 A JPS6265668 A JP S6265668A
- Authority
- JP
- Japan
- Prior art keywords
- vegetable
- vegetables
- dough
- okonomiyaki
- frozen
- 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
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 235000013611 frozen food Nutrition 0.000 title description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 9
- 229960001126 alginic acid Drugs 0.000 claims abstract description 9
- 239000000783 alginic acid Substances 0.000 claims abstract description 9
- 229920000615 alginic acid Polymers 0.000 claims abstract description 9
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 235000013339 cereals Nutrition 0.000 claims abstract description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 8
- 239000000661 sodium alginate Substances 0.000 claims description 8
- 235000010413 sodium alginate Nutrition 0.000 claims description 8
- 229940005550 sodium alginate Drugs 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 abstract description 6
- 240000007124 Brassica oleracea Species 0.000 abstract description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract description 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 4
- 239000011734 sodium Substances 0.000 abstract 1
- 159000000000 sodium salts Chemical class 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 230000008021 deposition Effects 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241001290266 Sciaenops ocellatus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012470 frozen dough Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60204980A JPS6265668A (ja) | 1985-09-17 | 1985-09-17 | 野菜入り冷凍食品の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60204980A JPS6265668A (ja) | 1985-09-17 | 1985-09-17 | 野菜入り冷凍食品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6265668A true JPS6265668A (ja) | 1987-03-24 |
| JPH0534942B2 JPH0534942B2 (enrdf_load_stackoverflow) | 1993-05-25 |
Family
ID=16499476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60204980A Granted JPS6265668A (ja) | 1985-09-17 | 1985-09-17 | 野菜入り冷凍食品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6265668A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2033568A1 (es) * | 1989-11-30 | 1993-03-16 | Nestle Sa | Un metodo para revestir un producto de confiteria congelado. |
| US5882712A (en) * | 1995-12-26 | 1999-03-16 | The Quaker Oats Company | Use of calcium chloride and magnesium chloride as leavening acids for batter and dough compositions |
-
1985
- 1985-09-17 JP JP60204980A patent/JPS6265668A/ja active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2033568A1 (es) * | 1989-11-30 | 1993-03-16 | Nestle Sa | Un metodo para revestir un producto de confiteria congelado. |
| US5882712A (en) * | 1995-12-26 | 1999-03-16 | The Quaker Oats Company | Use of calcium chloride and magnesium chloride as leavening acids for batter and dough compositions |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0534942B2 (enrdf_load_stackoverflow) | 1993-05-25 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |