PRODUCTION OF FINE PARTICLES OF FROZEN MUGWORT

PURPOSE:Raw mugwort is treated with an aqueous weak alkali, washed with water, crushed and refrigerated to form powdery mugwort of good color tone and taste, which gives no fibrous feeling, when it is added to food. CONSTITUTION:Raw mugwort which has just been collected is dipped in an aqueous weak...

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Bibliographische Detailangaben
1. Verfasser:	KUDOU TSUNEO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:Raw mugwort is treated with an aqueous weak alkali, washed with water, crushed and refrigerated to form powdery mugwort of good color tone and taste, which gives no fibrous feeling, when it is added to food. CONSTITUTION:Raw mugwort which has just been collected is dipped in an aqueous weak alkali at about 70-95 deg.C for about 1-5min to effect blanching. The operations are repeated twice. Then, the mugwort leaves free from harshness are finely cut by means of a microcutter into pieces of 0.2-2mm. sizes and the pieces are refrigerated to give fine particles of frozen mugwort leaves.