Title:
TREATMENT OF SPICE VEGETABLE
Document Type and Number:
Japanese Patent JP3155352
Kind Code:
B2
Abstract:
PURPOSE: To treat the spice vegetable so as to stably hold the high smell and characteristic flavor of the spice vegetable for a long period, while suppressing the activities of oxygen, chemical reactions, etc., by subjecting the spice vegetable to a blanching treatment, freezing the blanched vegetable and subsequently finely cutting the vegetable in the frozen state.
CONSTITUTION: The galenical of a washed spice vegetable (e.g. BAJIRU) is subjected to a blanching treatment at 95°C for 30min, immediately cooled with 0-1°C ice water and subsequently drained. The treated leaves are charged in an air-impermeable synthetic resin bag, quickly frozen at -30°C, stored at -18°C, finely cut into an approximately 0.5-8mm size with a mincer, etc., in the frozen state, immediately received in an air-impermeable synthetic resin bag, charged in a tray having lattice-like dividers, again frozen at -30°C, taking out the frozen leaves from the tray to obtain the cubic frozen finely cut vegetable, thus treating the spice vegetable for stably holding the high smell and characteristic flavor of the spice vegetable for a long period.
Inventors:
Saito, Hiroshi
Kojima, Hideto
Kojima, Hideto
Application Number:
JP17091092A
Publication Date:
April 09, 2001
Filing Date:
June 29, 1992
Export Citation:
Assignee:
MAMAA MAKARONI KK
International Classes:
A23B7/04; A23B7/06; (IPC1-7): A23B7/06
Other References:
桜井芳人監修「冷凍食品ハンドブック（第２版）」（昭５１−９−１５）株式会社光琳書院，ｐ．１８７−１９２
Attorney, Agent or Firm:
有賀 三幸 （外２名）