| 摘要 |
PURPOSE:To obtain the cooked Japanese radish not producing the smell of methylmercaptan, when a container is opened, by adding sodium fumarate in a specific amount based on the whole amount of contents in the container. CONSTITUTION:Sodium fumarate is added to cooked Japanese radish in an amount of 0.1-3.0wt.% based on contents in a container by a method comprising adding the sodium fumarate to a seasoning solution, adding the sodium fumarate to the cooking solution when the Japanese radish is cooked, immersing the Japanese radish in a sodium fumarate solution before the Japanese radish is cooked, etc. The cooked Japanese radish can be applied to canning, bagging, etc. |
