| 摘要 |
<p>PURPOSE: To provide a Japanese radish not containing pores in the inner part and not easily causing the deformation when boiling, and further to provide a method for storing the Japanese radish. CONSTITUTION: A frozen radish is obtained by cutting off an epidermis- containing surface part ranging from the surface to a 1-8mm depth part from a Japanese radish, if necessary, cutting the treated Japanese radish into a desired shape, thermally treating the cut Japanese radish pieces, and subsequently freezing the thermally treated products. This method for storing the Japanese radish comprises cutting off the epidermis-containing surface part ranging from the surface to the 1-8mm depth part from the Japanese radish, if necessary, cutting the treated Japanese radish into a desired shape, thermally treating the cut pieces, freezing the thermally treated cut pieces, and subsequently storing the frozen pieces.</p> |
