Title:
大根のかぼちゃ漬けの製造方法
Document Type and Number:
Japanese Patent JP6931677
Kind Code:
B2
Abstract:
To provide a production method of a Japanese radish pickled in pumpkin in which an edible range of pumpkin having a high nutritive value is enlarged, and additives such as sweetener and coloring material are not used, and further the taste unlike before is provided.SOLUTION: A production method of a Japanese radish pickled in pumpkin has the steps of: laying the pumpkin being boiled and ground in a barrel, laying sugar, salt and bran thereon, and then closely laying the Japanese radish being reduced in moisture thereon so as to be pickled; taking out the Japanese radish from the barrel and wiping the surface of the Japanese radish; and laying the pumpkin in the barrel, laying the sugar and salt thereon, and then closely laying the Japanese radish with the surface being wiped thereon so as to be pickled.SELECTED DRAWING: Figure 1
Inventors:
Toshiyuki Dobashi
Application Number:
JP2019129530A
Publication Date:
September 08, 2021
Filing Date:
July 11, 2019
Export Citation:
Assignee:
Toshiyuki Dobashi
International Classes:
A23B7/10
Domestic Patent References:
| JP2010213651A | ||||
| JP6209700A | ||||
| JP2019118264A |
Foreign References:
| KR20020066352A |
Other References:
干大根の南瓜(カボチャ)漬け | 大和食品工業株式会社[online],2016年 9月13日,[retrieved on 2020.12.01], Retrieved from the Internet,URL,http://www.jogen.jp/tsukemono/recipe_32.html
北海道ファーマー,かぼちゃたくあん,cookpad[online],2011年12月27日,[retrieved on 2020.12.01], Retrieved from the Internet,URL,https://cookpad.com/recipe/1659358
北海道ファーマー,かぼちゃたくあん,cookpad[online],2011年12月27日,[retrieved on 2020.12.01], Retrieved from the Internet,URL,https://cookpad.com/recipe/1659358
Attorney, Agent or Firm:
Sadanobu Shimizu
Tatsuro Yamamoto
Shoji Yamamoto
Tatsuro Yamamoto
Shoji Yamamoto