| 摘要 |
PROBLEM TO BE SOLVED: To provide a hand-grated flavor without accompanying a malodor after thawing even after long-term preservation, without causing discoloration or deterioration of the flavor and without using an additive. SOLUTION: This method for grating processing of a root vegetable comprises a step of freezing a rhizomatic part of the root vegetable such as a Japanese radish, a turnip, a carrot, a ginger, a garlic, a Japanese horseradish or a yam, a step of grating and disintegrating the frozen rhizomatic part in the frozen state into a powdery material, a step of packaging the grated and disintegrated powdery material and a step of freezing the packaged powdery material. |
