Title:
METHOD FOR STABILIZING HEAT-TREATED VEGETABLE
Document Type and Number:
Japanese Patent JPH0423948
Kind Code:
A
Abstract:
PURPOSE: To stabilize color tone, maintain flavor, suppress proliferation of microorganisms and obtain vegetables stabilized even in aspects of food sanitation by treating heat-treated vegetables with hot water, etc., containing a stabilizer composed of an organic acid salt and common salt.
CONSTITUTION: Vegetables such as green yellow vegetables, light-colored vegetables, potatoes or bamboo shoots are heat-treated and then treated with water or hot water prepared by adding 0.2-10wt.% stabilizer composed of 5-95wt.% organic acid salt such as sodium acetate and the remainder of common salt or the vegetables are treated with the aforementioned water or hot water during the heat treatment.
Inventors:
ITO SHINPEI
SHIMIZU KEIKO
KASORI AKIYO
SHIMIZU KEIKO
KASORI AKIYO
Application Number:
JP12423690A
Publication Date:
January 28, 1992
Filing Date:
May 16, 1990
Export Citation:
Assignee:
RIKEN VITAMIN CO
International Classes:
A23B7/00; A23B7/005; A23B7/10; A23B7/14; A23B7/154; A23B7/157; A23L19/00; (IPC1-7): A23B7/005; A23B7/10; A23B7/154; A23B7/157; A23L1/212
Attorney, Agent or Firm:
Sasaki Isao