JP2002142667A - Pickle of sakurajima daikon subjected to pickling processing in spiral shape, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To shorten the period for producing pickles as short as possible while keeping the flavor and the external characteristics peculiar to Sakurajima Daikon (a large radish produced in Kagoshima prefecture, Japan). SOLUTION: The Sakurajima Daikon is cut into rings, and the ring-shaped large radish is thinly peeled from the outside along the circumference to provide a long string shape. The string-shaped radish is spirally wound and dried, and the dried product is subjected to a pickling processing and packaged while keeping the shape.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pickled cherry radish pickled in a spiral shape and a method for producing the same.

[0002]

2. Description of the Related Art Sakurajima radish is a radish specially produced in the Sakurajima district of Kagoshima prefecture. It is the largest radish in Japan with a length of 40 cm, a diameter of 50 cm, and a weight of about 15 kg. Most of the daikon radish is pickled because it is suitable, but most of the daikon radish was pickled from sliced radish.

[0003]

When the sliced radish Sakurajima radish is directly pickled, there is a problem that it takes time for the seasoning liquid to penetrate into the inside. On the other hand, if Sakurajima radish is cut into small pieces, the processing time can be shortened,
The distinctive flavor and appearance characteristics of Sakurajima radish were lost, and there was a risk that it would not be possible to distinguish it from general radish pickles in appearance.

An object of the present invention is to provide a Sakurajima radish pickle, which can express the unique flavor and appearance characteristics of Sakurajima radish on the appearance of the product, and can also reduce the time for pickle processing, and a method for producing the same.

[0005]

The present invention provides the following means in order to solve the above-mentioned problems. (1) Sakurajima radish pickles, which are obtained by processing a string of radish Sakurajima, winding it into a spiral, drying it, and then pickling it in the shape of a spiral. (2) The Sakurajima radish pickled as described in (1) above, wherein the transparent window on the surface of the packaging bag of Sakurajima radish pickles has the appearance of Sakurajima radish. (3) This is a method for producing Sakurajima radish pickles processed in a spiral shape by pickling, comprising the following steps. (A) The first step of cutting radish Sakurajima. (B) The second step of stripping the sliced radish Sakurajima radish from its outer periphery along the circumference to form a thin string. (C) A third step in which the string-shaped radish of Sakurajima is spirally dried, dried, and refrigerated. (D) A fourth step of taking out the chilled and preserved spiral-shaped radish of Sakurajima and immersing it in a dipping solution. (E) Fifth step of making the submerged spiral-shaped radish Sakurajima radish. (F) A sixth step of putting the liquid soaked radish into a packaging bag having a transparent window on the front side in a spiral shape, adding the liquid, vacuum packaging, and sterilizing by heating.

[0006] The immersion liquid is prepared by dissolving salt, taste liquid, sodium glutamate, calcium lactate, vinegar, sorbic acid and the like in water. This solution (soap solution) is prepared by adding sugar, liquid sugar,
It is prepared by dissolving sodium glutamate, calcium lactate, lactic acid, sorbic acid, citric acid, pepper extract and the like.

[0007]

Embodiments of the present invention will be described. In the first step, radish Sakurajima is sliced to a thickness of about 1.5 to 2 cm.

[0008] In the second step, the sliced radish Sakurajima is peeled from the outer circumference to a thickness of about 5 to 6 mm along the circumference,
Make long strings.

In the third step, the string-shaped radish of Sakurajima is spirally wound, dried, and then frozen and stored. At this time, the diameter of the spiral is about 25 cm before drying.
Drying is performed with cold air drying, and the required time is until the water is sufficiently evaporated.

[0010] In the fourth step, the spirally preserved spiral-shaped radish of Sakurajima is soaked in the preparation for about one day. One example of the composition of the immersion liquid at this time is as follows. The container at this time was a stainless steel tank, and the temperature was room temperature.

[0011] Composition of the immersion liquid: 100 liters of water,
Sorbic acid 60g, Sodium glutamate 200
Grams, 1 liter of vinegar, 2 liters of taste liquid (manufactured by Ajinomoto), 200 grams of calcium lactate, and 1.6 kilograms of salt.

In the fifth step, the soaked underwater is used as the main soaking. At this time, as an example of the composition of the present liquid, 350 g of sorbic acid, 5 kg of sodium glutamate, 2 kg of Amiliako (manufactured by Ajinomoto), 1 kg of taste mate (manufactured by Ajinomoto), and 1 kg of taste liquid (manufactured by Ajinomoto) are based on 100 liters of water. 26 liters, 7 liters of liquid sugar (manufactured by Nippon Starch), 7 kilograms of sweet brown sugar and pepper extract as a spice.

In the sixth step, as shown in FIG. 1, the spirally wrapped spiral radish 2 which has been soaked in the liquid is packed in a packaging bag 1 while maintaining its shape.
, And the solution is added. The sealing opening 3 of the packaging bag is sealed and vacuum-packaged, followed by heat sterilization. The heat sterilization at this time is performed at 80 to 85 degrees for about 20 minutes.

As shown in FIG. 2, the packaging bag 1 is provided with a transparent window 4 in the shape of a radish of Sakurajima on the front side and a leaf pattern 5 of the radish of Sakurajima on the upper side thereof. So that it can be seen through the transparent window 4 and the sealing portion 3 of the packaging bag.
Seal a and put out the image of Sakurajima radish with leaves.

[0015]

According to the present invention, the pickling time can be reduced while maintaining the unique flavor and appearance characteristics of Sakurajima radish, and the Sakurajima radish pickling utilizing the unique flavor and appearance characteristics of Sakurajima radish can be achieved. It can be produced efficiently.

[Brief description of the drawings]

FIG. 1 is a plan view showing a state where spirally processed radish Sakurajima is put in a packaging bag.

FIG. 2 is a plan view of a spirally processed packaging bag having a transparent window shaped like a radish radish on the front side and vacuum-packed.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Packaging bag 2 Sakurajima radish 3 Seal opening 3a Seal part 4 Transparent window 5 Sakurajima radish leaf pattern

Claims (3)

[Claims] 1. A Sakurajima radish pickle which is obtained by processing a Sakurajima radish into a string, winding it into a spiral, drying it, and then pickling it in a spiral shape in the same shape. 2. The pickled Sakurajima radish according to claim 1, wherein the transparent window portion on the surface of the packaging bag of the Sakurajima radish pickles has the appearance of Sakurajima radish. 3. A method of producing a pickled Sakurajima radish, which is processed in a spiral shape and comprises the following steps. (A) The first step of cutting radish Sakurajima. (B) The second step in which the sliced slices of radish Sakurajima are thinly stripped from the outer periphery along the circumference to form long strings. (C) A third step in which the string-shaped radish of Sakurajima is spirally dried, dried, and refrigerated. (D) A fourth step of taking out the chilled and preserved spiral-shaped radish of Sakurajima and immersing it in a dipping solution. (E) Fifth step of making the submerged spiral-shaped radish Sakurajima radish. (F) A sixth step of putting the liquid soaked radish into a packaging bag having a transparent window on the front side in a spiral shape, adding the liquid, vacuum packaging, and sterilizing by heating.