カット野菜の鮮度保持方法
- 专利权人:
- 株式会社日清製粉グループ本社
- 发明人:
- 瀬斉 雄士,坂巻 柔
- 申请号：
- JP2009222377
- 公开号：
- JP5140052B2
- 申请日:
- 2009.09.28
- 申请国别(地区):
- JP
- 年份:
- 2013
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a method for retaining freshness of cut vegetable, which preserves freshness of cut vegetable for a long time and maintains the number of microorganisms attached to cut vegetable at a low value for a long time without using a chlorine-based germicide such as sodium hypochlorite.
SOLUTION: In the method for retaining freshness of cut vegetable, cut vegetables are treated with water containing at least one of calcium hydroxide and calcium oxide, washed with water, stored in a package container and preserved at a low temperature of -1 to 3°C while keeping the oxygen concentration in the package container at 5-10 vol.% and a carbon dioxide gas concentration at 10-15 vol.%.
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- 来源网站：
- 中国工程科技知识中心
