KR850003670A - Process of Edible Fungi - Google Patents

Process of Edible Fungi Download PDF

Info

Publication number
KR850003670A
KR850003670A KR1019840007035A KR840007035A KR850003670A KR 850003670 A KR850003670 A KR 850003670A KR 1019840007035 A KR1019840007035 A KR 1019840007035A KR 840007035 A KR840007035 A KR 840007035A KR 850003670 A KR850003670 A KR 850003670A
Authority
KR
South Korea
Prior art keywords
edible fungi
atmosphere
less
mushroom
freezing
Prior art date
Application number
KR1019840007035A
Other languages
Korean (ko)
Inventor
시오미(외 1) 도마리
Original Assignee
야마시다 히사오
가부시끼 가이샤 산. 모리
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 야마시다 히사오, 가부시끼 가이샤 산. 모리 filed Critical 야마시다 히사오
Publication of KR850003670A publication Critical patent/KR850003670A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/045—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/20—Freezing

Abstract

내용 없음No content

Description

식용균류의 가공법Process of Edible Fungi

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (4)

신선한 버섯을 적어도 2시간 동안 약 -30℃이하에서 동결시키고, 그 다음 상기 동결된 버섯을 적어도 2일동안 약 0℃이하의 분위기에 정치(靜置)시키는 단계들을 포함하는 신선한 식용균류의 가공방법.And freezing the fresh mushrooms at about −30 ° C. or less for at least 2 hours, and then placing the frozen mushrooms in an atmosphere of about 0 ° C. or less for at least 2 days. . 청구범위 제1항에 있어서, 동결단계에 앞서서 자외선을 버섯에 조사(照射)시키는 단계를 포함하는 것을 특징으로 하는 방법.A method according to claim 1, comprising irradiating the mushroom with ultraviolet light prior to the freezing step. 청구범위 제2항에 있어서, 상기 조사단계의 앞 또는 뒤에 버섯의 단단한 뿌리부분을 제거하는 단계를 포함하는 것을 특징으로 하는 방법.3. A method according to claim 2, comprising removing the hard root portion of the mushroom before or after the irradiation step. 청구범위 제1항에서 3항까지의 어느항에 있어서, 상기 분위기의 온도는 약 -5℃인 것을 특징으로 하는 방법.The method of any one of claims 1 to 3, wherein the temperature of the atmosphere is about -5 ° C. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019840007035A 1983-11-11 1984-11-09 Process of Edible Fungi KR850003670A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP?58-210713 1983-11-11
JP58210713A JPS60105452A (en) 1983-11-11 1983-11-11 Processing of edible fungi

Publications (1)

Publication Number Publication Date
KR850003670A true KR850003670A (en) 1985-06-26

Family

ID=16593865

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019840007035A KR850003670A (en) 1983-11-11 1984-11-09 Process of Edible Fungi

Country Status (2)

Country Link
JP (1) JPS60105452A (en)
KR (1) KR850003670A (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04113590U (en) * 1990-10-25 1992-10-05 株式会社染矢商店 Shiitake mushroom cutlet with the flavor of dried shiitake mushrooms

Also Published As

Publication number Publication date
JPS60105452A (en) 1985-06-10

Similar Documents

Publication Publication Date Title
DE68910830D1 (en) METHOD FOR THE PRODUCTION OF PRODUCTS RICH WITH VEGETABLE SUBSTANCE, IN PARTICULAR WITH PECTINES, EXTRACTION RESIDUES THEREOF, THEIR USE AND EXTRACTION RESIDUES.
ATE112932T1 (en) METHODS OF PRESERVING ORGANS.
ATE116521T1 (en) PROCEDURE FOR DISAPPOINTING BUILDINGS.
ATE305518T1 (en) USE OF ALPHA-1,4-GLUCANLYASE TO PRODUCE 1,5 D-ANHYDROFRUCTOSE
KR910011137A (en) Poultry anaerobic fainting
ATA335777A (en) METHOD FOR EVEN WARMING, IN PARTICULAR FOR THE PRESERVATION OR PRESERVATION OF WATER-BASED FOODSTUFFS
AR220052A1 (en) PROCEDURE FOR THE OBTAINING OF A NATURAL OAK EXTRACT INTENDED TO ACCELERATE THE AGING OF WINES, ALCOHOLS AND LIQUORS; NATURAL OAK SCENT OBTAINED WITH SUCH PROCEDURE; PROCEDURE FOR AGING WINES, ALCOHOLS AND LIQUORS THROUGH SUCH A SCENT; AND THE AGED WINES, ALCOHOLS AND LIQUORS WITH SUCH PROCEDURE
DE68901303D1 (en) PELLET PRESS AND METHOD FOR PRODUCING FROZEN PELLETS.
ES8500718A1 (en) Method for preservation of living organic tissue by freezing.
ATE22781T1 (en) METHOD OF EXPANDING TOBACCO.
MX170244B (en) METHOD FOR PROCESSING FUNGI USING RICE STARCH, NATURAL RUBBER, PROTEIN AND WATER
KR850003670A (en) Process of Edible Fungi
SE8204507L (en) TEMPERATURHOJNING
AT350525B (en) METHOD FOR PRODUCING NEW N, N-DIPHENAETHYL PROPYLAMINES AND THEIR ADDITIONAL SALTS WITH INORGANIC OR ORGANIC ACIDS
PT78079A (en) HEXANOR-BRASSINOLID-22-ATHER METHOD FOR PRODUCING THESE COMPOUNDS AND METHODS CONTAINING THEM, WITH GROWTH-REGULATORY EFFECT ON PLANTS
GB978747A (en) Preservation of onions
KR900003358A (en) Processing method of ginseng for ginseng wine
TH1608A (en) Methods for the preservation of living organic tissue by cooling.
KR920702200A (en) Fresh preservation of sea urchin
SU628890A1 (en) Method of allogenic transplantation of lung
JPS5318489A (en) Treating method for fluorescent substance
KR870003732A (en) Sheet Deer Antler
KR850008445A (en) How to prepare persimmon dried persimmon
JPS56137868A (en) Grating processing method of natural spice
KR850000909A (en) Shiitake Cultivation Method Using Hardwood Sawdust

Legal Events

Date Code Title Description
WITN Application deemed withdrawn, e.g. because no request for examination was filed or no examination fee was paid