PREPARATION OF BLANCHED WELSH ONION TO BE PRESERVED IN RAW STATE

PURPOSE:To provide a process for the preparation of blanched Welsh onion preserved in raw, having the characteristic taste, flavor and palatability of Welsh onion and preservable over a long period without causing browning of the onion. CONSTITUTION:This preparation process comprises the steps of cu...

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Hauptverfasser:	HAYAKAWA SATOKO, SAGARA SHIGERU
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To provide a process for the preparation of blanched Welsh onion preserved in raw, having the characteristic taste, flavor and palatability of Welsh onion and preservable over a long period without causing browning of the onion. CONSTITUTION:This preparation process comprises the steps of cutting a Welsh onion into short and small pieces; seasoning the cut Welsh onion with a powdery seasoning composed of salt, citric acid, ascorbic acid and sodium ascorbate and adjusting the pH of the Welsh onion to 3.8-4.5; filling the seasoned Welsh onion in a heat-resistant bag and adding sesame oil thereto; and thermally sterilizing the content at >=80 deg.C and