Title:
METHOD FOR REDUCING OFF-FLAVOR OF JULIENNED CABBAGE, METHOD FOR PRODUCING JULIENNED CABBAGE, AND METHOD FOR PRODUCING CONTAINER-PACKED SALAD
Document Type and Number:
Japanese Patent JP2022132393
Kind Code:
A
Abstract:
To provide a method for producing julienned cabbage in which a cutback in water used in the process and a reduction of off-flavor are both achieved.SOLUTION: The method for reducing off-flavor of julienned cabbage according to the present invention comprises at least julienning and exposure to water. In julienning, a cabbage is julienned. In exposure to water, a julienned cabbage is exposed to water. The ratio of julienned cabbage and water in exposure to water is 10 pts.wt. or less of water per 1 pts.wt. of julienned cabbage. The time until exposure to water after julienning is 50 minutes or less.SELECTED DRAWING: Figure 1
Inventors:
Eriko Ichikawa
Application Number:
JP2022112048A
Publication Date:
September 08, 2022
Filing Date:
July 12, 2022
Export Citation:
Assignee:
KAGOME KABUSHIKI KAISHA
International Classes:
A23L19/00