Title:
METHOD FOR MANUFACTURING PACKAGED CUT LEAFY VEGETABLES
Document Type and Number:
Japanese Patent JP2015100289
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a method for manufacturing packaged leafy vegetables in which the number of bacteria is reduced and further vegetable original taste is found.SOLUTION: A method for manufacturing packaged cut leafy vegetables is configured such that a general viable bacteria count after storage at a temperature of 0-15°C for one day after manufacture is 1×10CFU/g or less. The method for manufacturing the packaged cut leafy vegetables is characterized in that the leafy vegetables cut in a size to eat are brought into liquid contact with an organic acid water solution containing microfine air bubbles of 1-100 μm in diameter by a microfine air-bubble generating device and/or the organic acid salt water solution, and thereby the organic amount deposited on the surface of the cut leafy vegetables stored at the temperature of 0-15°C for one day after the manufacture and taken out from a packaging container is adjusted to become 100 ppm or less as the COD of the cleaning water obtained by subjecting the cut vegetables of 50 g to immersion washing with water of 500 mL.
More Like This:
Inventors:
YAMAKAWA MAMI
YAMAMOTO HARUKA
YAMAMOTO HARUKA
Application Number:
JP2013241698A
Publication Date:
June 04, 2015
Filing Date:
November 22, 2013
Export Citation:
Assignee:
Q P CORP
International Classes:
A23B7/10; A23B7/00
Previous Patent: NOVEL BACTERIAL MUTANT STRAIN AND METHODS FOR PRODUCING SUCCINIC ACID USING THE SAME
Next Patent: METHOD FOR PRODUCING SOPHOROLIPID
Next Patent: METHOD FOR PRODUCING SOPHOROLIPID