PROBLEM TO BE SOLVED: To provide frozen Japanese radish, Raphanus sativas, intended for solving such problems that conventional frozen Japanese radish (1) cannot be made in a short time, (2) makes fine holes through losing water, (3) has no good texture, (4) cannot be seasoned, (5) requires use of chemicals (production auxiliary material and food additive), and (6) cannot be eaten as it is after thawing.;SOLUTION: The frozen Japanese radish has hardness of 390-430 g. A method for producing the frozen plain boiled Japanese radish comprises removing trachea from Japanese radish, and boiling the radish to remove harshness followed by freezing and thawing. Frozen seasoned Japanese radish has hardness of 120-200 g. A method for producing the frozen seasoned Japanese radish comprises removing trachea from Japanese radish, boiling the radish to remove harshness, and freezing and thawing the radish with a seasoning agent.;COPYRIGHT: (C)2007,JPO&INPIT
展开▼
