| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a means for reducing the number of bacteria to be a cause of food poisoning such as enteritis vibrio without substantially giving damage to green caviar (Caulerpa lentillifera). <P>SOLUTION: A cleaning agent for green caviar contains free dicarboxylic acid as the active ingredient. A method for cleaning green caviar includes: setting in an artificial culture process of the green caviar, a cleaning process in the middle of the curing process; and treating the green caviar with the cleaning agent containing free dicarboxylic acid as the active ingredient. <P>COPYRIGHT: (C)2010,JPO&INPIT |
