JPS55153557A - Preparation of julienne burdock - Google Patents

Preparation of julienne burdock

Info

Publication number
JPS55153557A
JPS55153557A JP6083979A JP6083979A JPS55153557A JP S55153557 A JPS55153557 A JP S55153557A JP 6083979 A JP6083979 A JP 6083979A JP 6083979 A JP6083979 A JP 6083979A JP S55153557 A JPS55153557 A JP S55153557A
Authority
JP
Japan
Prior art keywords
burdock
julienne
aqueous solution
skinned
alum
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.)
Pending
Application number
JP6083979A
Other languages
Japanese (ja)
Inventor
Yuri Wada
Yuzo Kaneko
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP6083979A priority Critical patent/JPS55153557A/en
Publication of JPS55153557A publication Critical patent/JPS55153557A/en
Pending legal-status Critical Current

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  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: To prevent the softening of julienne burdock, and to prevent browning of burdock or keep the color of just skinned burdock, by immersing washed julienne burdock in an aqueous solution containing specific amounts of phytic acid, an alum, and sodium chloride.
CONSTITUTION: A burdock is skinned, cut into fine strips, immersed at least once in water to remove harshness, and drained. The julienne burdock thus prepared is immersed in an aqueous solution containing 0.05W1W/V% of phytic acid, 0.1W 2W/V% an alum and 0.1W5W/V% of sodium chloride, and drained. The harshness removal procedure is preferably repeated twice. The weight ratio of the aqueous solution to the julienne burdock is 2W5 to 1 pref. 3W4 to 1, and the immersing time is ≥15 minutes, pref. ≥2 hours.
COPYRIGHT: (C)1980,JPO&Japio
JP6083979A 1979-05-16 1979-05-16 Preparation of julienne burdock Pending JPS55153557A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6083979A JPS55153557A (en) 1979-05-16 1979-05-16 Preparation of julienne burdock

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6083979A JPS55153557A (en) 1979-05-16 1979-05-16 Preparation of julienne burdock

Publications (1)

Publication Number Publication Date
JPS55153557A true JPS55153557A (en) 1980-11-29

Family

ID=13153924

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6083979A Pending JPS55153557A (en) 1979-05-16 1979-05-16 Preparation of julienne burdock

Country Status (1)

Country Link
JP (1) JPS55153557A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6062943A (en) * 1983-09-13 1985-04-11 Nisshin Flour Milling Co Ltd Method for preventing browning of non-green vegetable
JPH0538253A (en) * 1991-08-06 1993-02-19 Riken Vitamin Co Ltd Agent for preventing discoloration of food

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6062943A (en) * 1983-09-13 1985-04-11 Nisshin Flour Milling Co Ltd Method for preventing browning of non-green vegetable
JPH0538253A (en) * 1991-08-06 1993-02-19 Riken Vitamin Co Ltd Agent for preventing discoloration of food

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