PURPOSE: To provide a method for producing dried food, capable of keeping fresh color tone of green yellow vegetables which are dried foods used as food ingredients of noodles, soybean paste soup, etc., and giving a product excellent in balance between sweetness and saltiness, binding property of various kinds of materials and shape retaining property of the product as well as yield and workability.
CONSTITUTION: This method for producing a dried food is to immerse vegetables or grains subjected to blanching treatment or pH regulation into a solution containing reduced millet jelly, etc., and remove excess water and then subject the material to lyophilization or add a meat product or a fish product to the material and then subject the material to lyophilization.
CHIBA MASARU
KAWAMOTO SHUNICHI
YAMADA TAKAKAZU
WAKU MASAHIRO
SAITO ROKUZO
HARADA MITSUO
KUROSAWA AKIRA
MEIJI SHOKUHIN KK
| JPH0515303A | 1993-01-26 | |||
| JPS5739733A | 1982-03-05 |
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