JPH06261730A - Method for removing air in fruits and device therefor - Google Patents
Method for removing air in fruits and device thereforInfo
- Publication number
- JPH06261730A JPH06261730A JP8272593A JP8272593A JPH06261730A JP H06261730 A JPH06261730 A JP H06261730A JP 8272593 A JP8272593 A JP 8272593A JP 8272593 A JP8272593 A JP 8272593A JP H06261730 A JPH06261730 A JP H06261730A
- Authority
- JP
- Japan
- Prior art keywords
- container
- fruits
- liquid
- pressure
- air
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、果実類中の空気除去方
法及び装置に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and device for removing air from fruits.
【0002】[0002]
【従来の技術】リンゴやナシなどの果実をシロップに漬
けたりする等して、果実を加工し製品化することが一般
的に行われている。2. Description of the Related Art Generally, fruits such as apples and pears are soaked in syrup to process the fruits to produce products.
【0003】例えば、果実をシロップに漬けて味付けす
るような場合、果実内に空気が含まれているとシロップ
が果実内に滲み込んで行かず、そのため果実をシロップ
に漬ける前に、果実内の空気を除去してやることが一般
的に行われており、以下、図2を参照しつつ従来の果実
類中の空気除去装置について説明する。For example, when the fruit is soaked in syrup to be seasoned, if the air is contained in the fruit, the syrup does not soak into the fruit, and therefore, before the fruit is soaked in the syrup, Air is generally removed, and a conventional air removal apparatus for fruits will be described below with reference to FIG.
【0004】図中、1は空気除去を行うために、芯を略
円柱形状に繰り抜いた皮付きのリンゴ(果実類)、2は
バルブ3を備え水4を注入し得ると共に、該水4内にリ
ンゴ1を浸漬し得るようにした耐圧密閉容器であり、該
耐圧密閉容器2の高さHよりも高い位置には、バルブ5
を備えた配管6を介して減圧ポンプ7が接続している。
又、前記耐圧密閉容器2には開閉可能な蓋2aが設けら
れている。In the figure, 1 is an apple (fruit) with a skin whose core is cut out in a substantially cylindrical shape to remove air, and 2 is equipped with a valve 3 to which water 4 can be injected and the water 4 A pressure-resistant airtight container capable of immersing the apple 1 therein, and a valve 5 is provided at a position higher than the height H of the pressure-resistant airtight container 2.
A decompression pump 7 is connected via a pipe 6 provided with.
Further, the pressure-resistant airtight container 2 is provided with a lid 2a that can be opened and closed.
【0005】前記耐圧密閉容器2の蓋2aを開き、籠等
に入れてある所要数のリンゴ1を籠ごと耐圧密閉容器2
へ入れると共に、高さHまで水4を注入し、しかる後水
4中にリンゴ1を浸漬保持した状態でバルブ3を閉状
態、バルブ5を開状態として、減圧ポンプ7を始動する
と、前記耐圧密閉容器2の空間部8の空気が配管6を介
して吸引されて負圧となり、耐圧密閉容器2内は減圧さ
れた状態となる。該減圧状態を約24時間(一昼夜)保
持することによって、前記リンゴ1中に含まれる空気は
除去される。The lid 2a of the pressure-resistant airtight container 2 is opened, and the required number of apples 1 placed in a basket or the like are pressure-tightly closed container 2 together with the basket.
When the pressure reducing pump 7 is started by injecting water 4 to the height H and then keeping the apple 1 immersed in the water 4 while keeping the valve 3 closed and the valve 5 opened. The air in the space 8 of the closed container 2 is sucked through the pipe 6 to be a negative pressure, and the pressure-resistant closed container 2 is depressurized. The air contained in the apple 1 is removed by maintaining the depressurized state for about 24 hours (one day and night).
【0006】[0006]
【発明が解決しようとする課題】上記従来の果実類中の
空気除去装置では、充分に空気の除去を行うことができ
ず、空気がリンゴ1内に残留してしまい、空気除去工程
の後に行うリンゴ1の加工処理に様々な問題を引き起こ
していた。With the above-mentioned conventional air removing apparatus for fruits, it is not possible to sufficiently remove the air, and the air remains in the apple 1 and is performed after the air removing step. It caused various problems in the processing of apple 1.
【0007】例えば、リンゴ1をシロップ漬けにした場
合に、リンゴ1にシロップが充分滲み込まず品質が低下
したり、更に、リンゴ1をそのままパイ生地等で包んで
アップルパイを作る際には、前記リンゴ1を包んだパイ
生地を焼くとパイ生地が残っていた空気により膨張して
リンゴ1から剥離し、焼き終わると冷えてパイ生地がだ
れてしまい、製品としての価値が低下するという問題が
あった。For example, when apple 1 is soaked in syrup, the syrup does not soak into apple 1 and the quality deteriorates. Further, when apple 1 is wrapped as it is with pie dough or the like to make an apple pie, When the pie dough wrapped around the apple 1 is baked, the pie dough expands due to the remaining air and is peeled off from the apple 1, and when the baking is over, the pie dough cools and the pie dough sags, which reduces the value of the product. there were.
【0008】又、上記した如く、作業時間が長時間に亘
り作業効率が悪いという問題があり、更に、作業時間が
長時間に渡ることによって、流出し易いリンゴ1の香り
成分やエキス(味)成分が流出してしまい、製品化した
際の品質が更に低下するという問題があった。Further, as described above, there is a problem that the working efficiency is poor for a long working time, and furthermore, the scent component or extract (taste) of the apple 1 which easily flows out due to the long working time. There is a problem that the components flow out, and the quality when commercialized further deteriorates.
【0009】本発明は、上述の実情に鑑み、短時間の内
に効率よく充分に果実類中の空気の除去をし得るように
した果実類中の空気除去方法及び装置を提供することを
目的とするものである。In view of the above situation, it is an object of the present invention to provide a method and apparatus for removing air from fruits, which is capable of efficiently and sufficiently removing air from fruits in a short time. It is what
【0010】[0010]
【課題を解決するための手段】本発明は、容器内に上部
に空間が形成されるよう注入した液体中に果実類を保持
した状態で、前記容器内の空間を減圧し、該減圧状態を
所要時間保持した後、前記容器内に加圧液体を充満する
よう注入し、該容器内の加圧状態を所要時間保持するこ
とを特徴とする果実類中の空気除去方法及び、液体を注
入し得ると共に、前記液体内に果実類を浸漬し得るよう
にした容器と、該容器内に注入された液体の上部に形成
された空間を減圧するための減圧装置と、前記容器に加
圧液体を供給する液体供給装置とを備えたことを特徴と
する果実類中の空気除去装置及び、容器内に上部に空間
が形成されるよう注入した液体中に果実類を保持した状
態で、前記容器内の空間を減圧し、該減圧状態を所要時
間保持した後、前記容器内に加圧された不活性ガスを充
満するよう注入し、該容器内の加圧状態を所要時間保持
することを特徴とする果実類中の空気除去方法及び、液
体を注入し得ると共に、前記液体内に果実類を浸漬し得
るようにした容器と、該容器内に注入された液体の上部
に形成された空間を減圧するための減圧装置と、前記容
器に加圧された不活性ガスを供給する不活性ガス供給装
置とを備えたことを特徴とする果実類中の空気除去装置
に係るものである。According to the present invention, the space in the container is depressurized in a state where fruits are held in a liquid injected so that a space is formed in the upper part of the container. After holding for a required time, the container is filled with a pressurized liquid so as to fill it, and the pressurized state in the container is maintained for a required time, the method for removing air from fruits, and the liquid is injected. Along with obtaining, a container capable of immersing fruits in the liquid, a decompression device for decompressing the space formed in the upper part of the liquid injected into the container, and a pressurized liquid in the container. A device for removing air from fruits, which is provided with a liquid supply device for supplying, and a container for holding fruits in the liquid injected to form a space in the upper part of the container. After decompressing the space and holding the reduced pressure for the required time, A method of removing air in fruits, which comprises injecting a pressurized inert gas into a container so as to fill the container, and maintaining a pressurized state in the container for a required time, and a liquid can be injected, A container adapted to immerse fruits in the liquid, a decompression device for decompressing a space formed in an upper portion of the liquid injected into the container, and an inert gas pressurized in the container. And an inert gas supply device for supplying air.
【0011】[0011]
【作用】容器内に所要液面高さまで液体を注入し、該液
体中に果実類を保持した状態で、前記容器内を減圧装置
によって減圧し、該減圧状態を一定時間保持した後、前
記容器内に液体供給装置から加圧液体を注入し、該容器
内の加圧状態を所要時間保持すると、果実類に含まれる
空気が充分に除去される。The liquid is injected into the container up to the required liquid level, and while the fruits are held in the liquid, the inside of the container is depressurized by the depressurizing device, and the depressurized state is held for a certain period of time. When the pressurized liquid is injected into the container from the liquid supply device and the pressurized state in the container is maintained for the required time, the air contained in the fruits is sufficiently removed.
【0012】容器内に所要液面高さまで液体を注入し、
該液体中に果実類を保持した状態で、前記容器内を減圧
装置によって減圧し、該減圧状態を一定時間保持した
後、前記容器内に液体供給装置から加圧された不活性ガ
スを注入し、該容器内の加圧状態を所要時間保持する
と、果実類に含まれる空気が充分に除去される。Injecting liquid to the required liquid level in the container,
While holding fruits in the liquid, the inside of the container was decompressed by a decompression device, the depressurized state was maintained for a certain period of time, and then a pressurized inert gas was injected into the container from a liquid supply device. If the pressurized state in the container is maintained for the required time, the air contained in the fruits is sufficiently removed.
【0013】[0013]
【実施例】以下、本発明の一実施例を図1を参照しつつ
説明する。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to FIG.
【0014】図中、1は空気除去を行うために、芯を略
円柱形状に繰り抜いた皮付きのリンゴ(果実類)、2は
従来と同様の、バルブ3を備え水(液体)4を注入し得
ると共に、該水4内にリンゴ1を浸漬し得るようにし
た、蓋2aを備えた耐圧密閉容器であり、Hはリンゴ1
を浸漬して耐圧密閉容器2内を減圧する際の注入される
水4の高さである。前記耐圧密閉容器2の高さHよりも
高い位置には、バルブ5を備えた配管6を介して減圧ポ
ンプ7が接続されている。In the figure, 1 is an apple (fruit) with a skin whose core is cut out in a substantially cylindrical shape to remove air, and 2 is a valve 3 equipped with a water (liquid) 4 similar to the conventional one. A pressure-resistant closed container equipped with a lid 2a, which is pourable and is capable of immersing the apple 1 in the water 4, where H is the apple 1
Is the height of the water 4 to be injected when the pressure-resistant airtight container 2 is depressurized. A decompression pump 7 is connected to a position higher than the height H of the pressure tight container 2 through a pipe 6 equipped with a valve 5.
【0015】前記耐圧密閉容器2には配管9を介して水
タンク(液体供給装置)10が接続され、前記配管9に
は水タンク10からの水4を加圧して加圧流体として耐
圧密閉容器2に供給し得る加圧水流ポンプ11が配設さ
れており、又、前記配管9の加圧水流ポンプ11と耐圧
密閉容器2との間にはバルブ12が配設されている。A water tank (liquid supply device) 10 is connected to the pressure-resistant airtight container 2 through a pipe 9, and the water-pressure 4 from the water tank 10 is pressurized to the pipe 9 as a pressure-resistant fluid. 2 is provided with a pressurized water flow pump 11 and a valve 12 is provided between the pressurized water flow pump 11 of the pipe 9 and the pressure-resistant closed container 2.
【0016】又、図中、13は、耐圧密閉容器2内の水
温を所要の温度に保持し得るよう配設した保温ジャケッ
トである。Further, in the figure, numeral 13 is a heat retaining jacket arranged so as to keep the water temperature in the pressure-resistant closed container 2 at a required temperature.
【0017】而して、リンゴ1内に含まれる空気を除去
する場合には、まず高さHまで水4を注入した耐圧密閉
容器2にリンゴ1を入れ水4中に保持し、バルブ3,1
2を閉状態とすると共に、バルブ5を開状態として、減
圧ポンプ7を作動し空間部8から空気を吸引してを約1
8mmHgまで減圧し、この約18mmHgまで減圧し
た状態を約15分間保持する。When the air contained in the apple 1 is to be removed, first, the apple 1 is put into the pressure-resistant closed container 2 filled with water 4 up to the height H and held in the water 4, and the valve 3, 1
2 is closed, the valve 5 is opened, the decompression pump 7 is operated, and air is sucked from the space 8 to about 1
The pressure is reduced to 8 mmHg, and the state reduced to about 18 mmHg is maintained for about 15 minutes.
【0018】続いて、前記バルブ5を閉状態として減圧
を終了した後、前記バルブ12を開状態として加圧水流
ポンプ11を作動し、水タンク10から耐圧密閉容器2
へ10kg/m2Gの水圧の水4を加圧流体として供給
し、耐圧密閉容器2内の負圧状態を解除しつつ水4によ
って加圧し、該耐圧密閉容器2内の圧力が10kg/m
2Gに達したならばバルブ12を閉状態としこの状態
を、好ましくは15分間保持する。Subsequently, after the valve 5 is closed and the pressure reduction is completed, the valve 12 is opened and the pressurized water flow pump 11 is operated to remove the pressure-tight sealed container 2 from the water tank 10.
To the pressure-resistant airtight container 2 is supplied with water 4 having a water pressure of 10 kg / m 2 G as a pressurized fluid, and the pressure in the pressure-resistant airtight container 2 is increased while the negative pressure state in the pressure-resistant airtight container 2 is released.
When 2 G is reached, the valve 12 is closed and this state is maintained for preferably 15 minutes.
【0019】この後、バルブ3を開状態として耐圧密閉
容器2内を大気圧とし、蓋2aを開いてリンゴ1を耐圧
密閉容器2から取り出すことにより、リンゴ1内に含ま
れる空気を除去する作業は終了する。Thereafter, the valve 3 is opened to bring the pressure-resistant airtight container 2 to atmospheric pressure, the lid 2a is opened, and the apple 1 is taken out from the pressure-resistant airtight container 2 to remove the air contained in the apple 1. Ends.
【0020】上記した如く、耐圧密閉容器2に注入され
た水4内にリンゴ1を保持して、耐圧密閉容器2内を減
圧した後、加圧することによって、リンゴ1内に含まれ
る空気は良好な状態で除去されることが実験の結果判明
し、更に、実験では温度は5℃程度の低温から完全に空
気を除去することが可能であり、温度の上昇とともに空
気除去の達成時間が短くなる傾向にあるが、そのかわり
温度が高ければ高いほど香りやエキス分の流出量が増加
することが判明している。As described above, the air contained in the apple 1 is good by holding the apple 1 in the water 4 poured into the pressure-resistant closed container 2, depressurizing the pressure-resistant closed container 2 and then pressurizing the apple 1. As a result of the experiment, it was found that the air can be completely removed from the air, and it is possible to completely remove the air from the low temperature of about 5 ° C. Although it tends to occur, it has been found that the higher the temperature, the higher the outflow amount of the scent and the extract.
【0021】本発明の発明者は100個のリンゴ1につ
いて実験を行い、上記したごとき空気除去作業終了後、
リンゴ1を割ってみたところ、ほとんどのリンゴ1の果
肉の透明度が増しており、シロップ漬けにした場合に
は、リンゴ1にシロップが充分に滲み込み品質が向上
し、更に、リンゴ1をそのままパイ生地等で包んでアッ
プルパイを作った場合にもパイ生地が膨張せず、高品質
の製品を得ることができた。The inventor of the present invention conducted an experiment on 100 apples 1 and, after completion of the air removal work as described above,
When apple 1 was cracked, the transparency of the pulp of most apples 1 increased, and when soaked in syrup, the syrup sufficiently penetrated into apple 1 and the quality was improved. Even when the apple pie was made by wrapping it with dough, the pie dough did not expand and a high quality product could be obtained.
【0022】よって、上記した如くリンゴ1内に含まれ
る空気を除去すると、リンゴ1内の空気除去を充分に行
うことができると共に、約30分程度でリンゴ1内の空
気除去を充分に行うことができ大幅に作業時間を短縮す
ることができる。又、短時間のうちに空気除去を行うこ
とができるので、リンゴ1の香り成分やエキス(味)分
の流出を極力抑えることができる。従って、上記した如
く空気除去されたリンゴ1にその後、種々の加工処理を
行って製品化されたものは高品質となる。Therefore, by removing the air contained in the apple 1 as described above, the air in the apple 1 can be sufficiently removed, and the air in the apple 1 can be sufficiently removed in about 30 minutes. Therefore, the working time can be significantly reduced. Further, since the air can be removed in a short time, the outflow of the scent component and the extract (taste) of the apple 1 can be suppressed as much as possible. Therefore, the apples 1 from which the air has been removed as described above are subsequently subjected to various kinds of processing treatments to be produced into products of high quality.
【0023】尚、本発明は、上述の実施例にのみ限定さ
れるものではなく、実施例中においては耐圧密閉容器を
加圧する装置として、水タンクを配管を介して耐圧密閉
容器に接続し、前記配管に配設した水タンクからの水を
加圧して加圧流体として耐圧密閉容器に供給する加圧ポ
ンプについて説明したが、前記したものに変えて耐圧密
閉容器を加圧する装置として、加圧された不活性ガスを
供給する不活性ガス供給装置を用いても良いこと、実施
例中においてはリンゴについて説明したが、他の果実類
にも用いることができること、実施例中においては液体
を水として説明したが液体の組成については種々の選択
が可能であること、その他、本発明の要旨を逸脱しない
範囲内において種々変更を加え得ることは勿論である。The present invention is not limited to the above-mentioned embodiment, and in the embodiment, as a device for pressurizing the pressure-resistant airtight container, a water tank is connected to the pressure-resistant airtight container via a pipe, The pressurizing pump for pressurizing water from the water tank arranged in the pipe and supplying it as a pressurized fluid to the pressure-resistant airtight container has been described. It is also possible to use an inert gas supply device for supplying the above-mentioned inert gas, although apples are explained in the examples, but it can also be used for other fruits, and in the examples liquid is water. However, it is needless to say that various selections can be made for the composition of the liquid and various changes can be made without departing from the scope of the present invention.
【0024】[0024]
【発明の効果】以上説明したように、本発明の果実類中
の空気除去方法及び装置によれば、以下のような優れた
効果を奏し得る。As described above, according to the method and apparatus for removing air from fruits of the present invention, the following excellent effects can be obtained.
【0025】(I)果実類内の空気を高効率で除去する
ことができる。(I) Air in fruits can be removed with high efficiency.
【0026】(II)短時間で空気の除去を行うことが
でき作業効率が向上する。(II) The air can be removed in a short time and the working efficiency is improved.
【0027】(III)短時間で空気の除去を行うこと
ができるので、外部に流出し易い果実類の香り成分、エ
キス(味)成分の損失が小さくなり、果実類の品質を保
持することができる。(III) Since the air can be removed in a short time, the loss of the scent component and the extract (taste) component of the fruits that easily flow out to the outside can be reduced, and the quality of the fruits can be maintained. it can.
【0028】(IV)上記(I)、(II)、(II
I)の結果、果実類内の空気除去を行った果実類を種々
の製品化した際の製品の品質が向上する。(IV) Above (I), (II), (II
As a result of I), the quality of the product obtained when the fruit from which air inside the fruit has been removed is made into various products is improved.
【図1】本発明の一実施例の概略模式図である。FIG. 1 is a schematic diagram of an embodiment of the present invention.
【図2】従来例の果実類内の空気除去を行う装置の概略
模式図である。FIG. 2 is a schematic diagram of a conventional device for removing air from fruits.
1 リンゴ(果実類) 2 耐圧密閉容器(容器) 4 水(液体) 7 減圧ポンプ(減圧装置) 8 空間部(空間) 10 水タンク(液体供給装置) 11 加圧水流ポンプ H 高さ 1 Apples (fruits) 2 Pressure tight sealed container (container) 4 Water (liquid) 7 Decompression pump (decompression device) 8 Space part (space) 10 Water tank (liquid supply device) 11 Pressurized water flow pump H Height
Claims (4)
入した液体中に果実類を保持した状態で、前記容器内の
空間を減圧し、該減圧状態を所要時間保持した後、前記
容器内に加圧液体を充満するよう注入し、該容器内の加
圧状態を所要時間保持することを特徴とする果実類中の
空気除去方法。1. A container in which a fruit is held in a liquid injected so that a space is formed in an upper part of the container, the space in the container is depressurized, and the depressurized state is held for a required time, A method for removing air from fruits, which comprises injecting a pressurized liquid to fill the inside of the container and maintaining the pressurized state in the container for a required time.
果実類を浸漬し得るようにした容器と、該容器内に注入
された液体の上部に形成された空間を減圧するための減
圧装置と、前記容器に加圧液体を供給する液体供給装置
とを備えたことを特徴とする果実類中の空気除去装置。2. A container in which a liquid can be injected and fruits can be immersed in the liquid, and a decompression device for decompressing a space formed in an upper portion of the liquid injected in the container. And a liquid supply device for supplying a pressurized liquid to the container, an air removing device for fruits.
入した液体中に果実類を保持した状態で、前記容器内の
空間を減圧し、該減圧状態を所要時間保持した後、前記
容器内に加圧された不活性ガスを充満するよう注入し、
該容器内の加圧状態を所要時間保持することを特徴とす
る果実類中の空気除去方法。3. The container is depressurized in a state where fruits are held in a liquid infused so that a space is formed in the upper part of the container, and the depressurized state is maintained for a required time, and then the container. Inject it to fill the pressurized inert gas,
A method for removing air from fruits, characterized in that the pressurized state in the container is maintained for a required time.
果実類を浸漬し得るようにした容器と、該容器内に注入
された液体の上部に形成された空間を減圧するための減
圧装置と、前記容器に加圧された不活性ガスを供給する
不活性ガス供給装置とを備えたことを特徴とする果実類
中の空気除去装置。4. A container capable of injecting a liquid and immersing fruits in the liquid, and a decompression device for decompressing a space formed above the liquid infused in the container. And an inert gas supply device for supplying a pressurized inert gas to the container, an air removing device for fruits.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8272593A JPH0767380B2 (en) | 1993-03-17 | 1993-03-17 | Method and device for removing air from fruits |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8272593A JPH0767380B2 (en) | 1993-03-17 | 1993-03-17 | Method and device for removing air from fruits |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH06261730A true JPH06261730A (en) | 1994-09-20 |
JPH0767380B2 JPH0767380B2 (en) | 1995-07-26 |
Family
ID=13782399
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP8272593A Expired - Fee Related JPH0767380B2 (en) | 1993-03-17 | 1993-03-17 | Method and device for removing air from fruits |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0767380B2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004105083A (en) * | 2002-09-18 | 2004-04-08 | Sonton Food Industry Co Ltd | Frozen apple for processing use and method for producing the same |
JP2008109891A (en) * | 2006-10-31 | 2008-05-15 | Matsushita Electric Ind Co Ltd | Storage |
CN106576633A (en) * | 2016-12-16 | 2017-04-26 | 宁夏天瑞产业集团现代农业有限公司 | Pressure-reduced ozone-charged fruit and vegetable storage method |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106262980A (en) * | 2016-07-29 | 2017-01-04 | 广西健美乐食品有限公司 | A kind of yellow olive breaking method |
-
1993
- 1993-03-17 JP JP8272593A patent/JPH0767380B2/en not_active Expired - Fee Related
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004105083A (en) * | 2002-09-18 | 2004-04-08 | Sonton Food Industry Co Ltd | Frozen apple for processing use and method for producing the same |
JP2008109891A (en) * | 2006-10-31 | 2008-05-15 | Matsushita Electric Ind Co Ltd | Storage |
JP4710794B2 (en) * | 2006-10-31 | 2011-06-29 | パナソニック株式会社 | Storage |
CN106576633A (en) * | 2016-12-16 | 2017-04-26 | 宁夏天瑞产业集团现代农业有限公司 | Pressure-reduced ozone-charged fruit and vegetable storage method |
Also Published As
Publication number | Publication date |
---|---|
JPH0767380B2 (en) | 1995-07-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US5384147A (en) | Method of processing avocado pulp | |
US5676042A (en) | Apparatus for producing fried food product | |
WO1990002799A1 (en) | Inactivation of enzymes in food products with pressurized co¿2? | |
FR2512643A1 (en) | IMPROVED METHOD FOR WHITENING MUSHROOMS AND OTHER VEGETABLES | |
US2848333A (en) | Method of processing fresh fruit | |
JPH06261730A (en) | Method for removing air in fruits and device therefor | |
US2801925A (en) | Method of processing maraschino cherries | |
EP0628253B1 (en) | Method of producing pickle product without fermentation step | |
US1421750A (en) | Process of treating vegetables in preparation for canning | |
CN113615819A (en) | Nut vacuum flavoring device and method | |
US4680188A (en) | Process for improving the technical efficiency and preservation quality of canned mushrooms | |
US1956770A (en) | Method of canning foodstuffs | |
EP0786950B1 (en) | Method for reducing weight loss in bleached and/or cooked vegetables | |
JPH09121785A (en) | Production of fried food product | |
JPH0750984A (en) | Production of seasoned dried fish | |
JPS62296863A (en) | Seasoning of unshelled nut | |
JPH089946A (en) | Method for giving crack to sheath of beans | |
JPH04108372A (en) | Production of fruit wine | |
JPH0549431A (en) | Production of fruit product | |
KR101958317B1 (en) | Peelling method for chestnut and chestnut treated by the same that | |
US2254580A (en) | Method of packaging fruit in hermetically sealed containers | |
JP2589266B2 (en) | How to process cherry leaves brown | |
JPS5823745A (en) | Preparation of ume fruit pickled in syrup | |
JPS5937066B2 (en) | Method for producing plum juice | |
JPH06261680A (en) | Production of fruits permeated with sugar liquid |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
LAPS | Cancellation because of no payment of annual fees |