Production manner and the pickle null lobe of the pickle of the horseradish whose green color

摘要

PROBLEM TO BE SOLVED: To provide Japanese-horseradish salted pickles having vivid green color comprising Japanese horseradish as raw material, where vivid green color and flavor of the Japanese horseradish consisting mainly of pungency are long maintained.;SOLUTION: The Japanese-horseradish salted pickles having vivid green color is obtained through the following process: shredding the Japanese horseradish into moderate sizes; appropriately seasoning the shredded Japanese horseradish with sa putting the Japanese horseradish pickled with salt or other seasonings in an appropriate sized synthetic resin container to produce novel pickles where vivid green color of Japanese horseradish and flavor of Japanese horseradish consisting mainly of pungency are maintained for a long time. The salted pickles result in giving Japanese horseradish-growing farmers such a profound secondary effect comprising novel economical one as to effectively utilize even below-standard leaves of Japanese horseradish not utilized as food to be wasted at Japanese horseradish harvesting fields, as novel pickles.;COPYRIGHT: (C)2006,JPO&NCIPI