| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a novel method for producing boiled bamboo shoots preservable for a long time at normal temperature without using any food additive such as a pH adjusting agent or a preservative by pressurizing/heating sterilization. <P>SOLUTION: The novel method for producing boiled bamboo shoots comprises using boiled bamboo shoots adjusted to a pH of 4.6-6.2 through shortening a water-exposure process in a production of canned boiled bamboo shoots, vacuum-packaging the boiled bamboo shoots followed by subjecting the vacuum-packaged bamboo shoots to pressurizing/heating sterilization to obtain retort-boiled bamboo shoots having taste, flavor and nutritional value similar to those of fresh bamboo shoots, and preservable for a long time at normal temperature without spoiling the palate feeling and the color inherent in the fresh bamboo shoots. <P>COPYRIGHT: (C)2007,JPO&INPIT |
