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Method for manufacturing of stripped ginger having improved storability by using microbubble
Method for manufacturing of stripped ginger having improved storability by using microbubble
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机译:通过使用微泡制造具有改善的耐贮藏性的去皮生姜的方法
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摘要
PURPOSE: A producing method of peeled ginger having improved storage property using micro-bubbles is provided to completely remove microorganisms and agricultural chemicals from the ginger. CONSTITUTION: A producing method of peeled ginger having improved storage property using micro-bubbles comprises the following steps: preparing the micro-bubbles having the diameter of 1-200 micrometers by adding bubbles with the diameter of 0.1-0.5mm into water and compressing the mixture with the pressure of 15-50kgf; and applying the micro-bubbles to ginger for 1-10 minutes with the water pressure of 23-35kgf for washing and peeling the ginger. The water is electrolyzed water containing negative ions.
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