METHOD OF STERILIZING FOOD OF GRATED VEGETABLES

摘要

PURPOSE:To obtain a method of sterilization effective for maintaining taste and reducing the number of Escherichia coli, etc., in grated food of vegetables without causing change in texture of the grated food of vegetables. CONSTITUTION:Grated yam or grated Japanese radish is blended with a single substance or a combination of two or more of ascorbic acid, ethanol, SAKE (rice wine), Japanese horseradish, mustard and an extract of mustard component, frozen at >=-50 deg.C and stored.