JP2000210012A5 - - Google Patents

Description

1. A vegetable cut to a representative diameter of 50 mm or less is immersed in an aqueous solution of warm saline solution kept at 58 ± 2 ° C. for a required time, then immersed in an aqueous solution of cold saline solution kept at 15 ° C. or lower, and then. A method for producing lightly pickled vegetables, which is characterized by draining.

0014.
[Means for solving problems]
In order to achieve the above object, in the method of the present invention, vegetables cut to a representative diameter of 50 mm or less are immersed in an aqueous solution of warm saline solution maintained at 58 ± 2 ° C. for a required time, and then cooled at 15 ° C. or lower. It is characterized in that it is immersed in a salt aqueous solution and then drained.

The vegetables subjected to the above pretreatment are immersed in a warm salt aqueous solution (STEP 3). The warm salt aqueous solution is preferably an aqueous solution having a salt concentration of 5 to 15% by weight maintained at 58 ± 2 ° C.

この結果から、食塩濃度１５重量％、浸漬時間３０分以内、温度５８±２℃の条件下では、漬かりの悪い根菜類でも十分な浅漬を得られることが確認された。
また、原料野菜の表面積、熱伝導の良否により時間、塩濃度の選択が必要であることも判明した。

From this result, it was confirmed that under the conditions of a salt concentration of 15% by weight, a soaking time of 30 minutes or less, and a temperature of 58 ± 2 ° C. , sufficient light pickling can be obtained even with poorly pickled root vegetables.
It was also found that it is necessary to select the time and salt concentration depending on the surface area of the raw vegetables and the quality of heat conduction.

From this figure, immersion in a warm salt aqueous solution at 58 ± 2 ° C. in the present invention suppresses microorganisms. It was confirmed that storage in a refrigerator without preservatives enables storage for one week or more, and that the shelf life of general salted products is significantly improved compared to 3 to 4 days.