JP2013081442A - Citron juice salt - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a citron juice salt obtained by blending citron and salt with each other.SOLUTION: The citron juice salt is obtained by the following steps: citron is squeezed to obtain citron juice 2, the citron juice is immersed in salt 4 followed by drying under refrigeration to keep acidity of the product; and citron rind 3 is cut into small pieces, which are incorporated in the salt followed by drying under refrigeration to keep the citron rind's flavor and green color of the product. The citron juice salt thus obtained is used as a seasoning including citron juice, salt and citron rind with its flavor and taste kept intact.

Description

  The present invention relates to a salt having a scent, a sour taste and a salt content of yuzu by blending yuzu with salt, yuzu juice, and skin.

  Conventional citrus salt is two kinds of components, citrus scent and salt.

This has the following drawbacks.
The conventional citrus salt has a flavor and a salt taste and does not contain the citrus acidity.
The present invention is intended to solve the above problems.

Squeeze the juice (2) extracted from the citron (1), soak the salt (4) in the vinegar, dry it, chop the citron skin (3) into small pieces, and dry it without losing the green color of the skin. A blended salt.
This invention is the yuzu fruit juice salt which consists of the above structure.

  INDUSTRIAL APPLICABILITY The present invention can be used as a seasoning for handmade dressing by sprinkling the sour taste of yuzu, salty taste, yuzu fruit juice salt with the taste and aroma of yuzu, on a vegetable salad, tempura, grilled fish and meunier.

  It is a perspective view of the present invention.   It is explanatory drawing of the citron and salt of this invention.   It is the perspective view which showed the use condition of this invention.   It is the perspective view which showed the use condition of this invention.

Hereinafter, modes for carrying out the present invention will be described.
(I) Salt (4) is soaked in the juice (2) of the citron extracted from the citron (1), and refrigerated and dried to maintain the acidity.
(B) Cut the citron skin (3) into small pieces and refrigerate and dry to preserve the green color of the skin.
(C) Yuzu fruit juice salt obtained by blending Yuzu fruit juice (2), Yuzu skin (3), and salt (4).
The present invention has the above configuration.
When using the present invention, the above-mentioned yuzu juice salt is sprinkled on raw vegetables and grilled fish meat dishes, so it is not too strong, and it is rich in minerals, so it is a yuzu juice salt that enhances the taste without losing the taste of the ingredients.

1 Yuzu 2 Yuzu Juice 3 Yuzu Skin 4 Salt

Claims (1)

  Cut the yuzu peel (3) into small pieces, dry in a refrigerator to preserve the greenness of the peel, blend the dried salt with the yuzu juice extracted from the yuzu (1), the dried peel, and the yuzu juice (2 ), Salt (4), and yuzu peel (3).

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