Vegetable seeds sterilizing method

Sprouted vegetable seeds before rearing are sterilized so as to grow without being putrefied and to be harvested without sticking of food poisoning germs. Sprouted vegetable seeds are first pre-soaked in water of 5 to 25 DEG C for 30 to 60 minutes, then pre-heated at 40 to 80 DEG C for 10 to 30 seco...

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Bibliographische Detailangaben
Hauptverfasser:	KEMURIYAMA, TAKAYUKI, ENOMOTO, KATSUYOSHI, REGLI, GERMAN
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES FERTILISING FISHING FOODS OR FOODSTUFFS FORESTRY HUMAN NECESSITIES HUNTING PLANTING PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SOWING THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING
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Beschreibung
Zusammenfassung:	Sprouted vegetable seeds before rearing are sterilized so as to grow without being putrefied and to be harvested without sticking of food poisoning germs. Sprouted vegetable seeds are first pre-soaked in water of 5 to 25 DEG C for 30 to 60 minutes, then pre-heated at 40 to 80 DEG C for 10 to 30 seconds, exposed to 70 to 90 DEG C for 10 to 120 seconds for sterilization and cooled at 15 to 25 DEG C.