JP3057362B2 - Cold pickled healthy plum dried - Google Patents

Description

[Detailed description of the invention] Healthy umeboshi whose salt content is reduced to less than half of ordinary umeboshi by immersing umeboshi in a refrigerator. Umeboshi is good for health, but it is disadvantageous for modern people who do not work hard because they eat too much salt. So, pickled plums in a refrigerator to reduce the salt to less than half that of ordinary plums.
It is related to the health plum drying reduced to%. Umeboshi is pickled when the temperature and humidity are high from June to August, so it will rot unless salt is added in more than 20% of the plum. However, it is not bad to reduce the salt to less than half 9% by immersing in a refrigerator at a temperature of 5-6 degrees Celsius. And even if the plum vinegar rises with salt, just pickle it without removing it. It was dried for 7 days, 7 days and 7 days in the summer and night to remove the water completely and put it back in the pickled juice. Then the organic acid, salt and perilla of the plum attract bacteria and mold. It doesn't get worse if stored at room temperature.

(Prior art) Most of the products currently marketed as reduced salt umeboshi are those that use more than 20% of salt, return the umeboshi that is normally pickled, return to thin salt water, desalinate and soak in a seasoning liquid and season it. . With this method, salt removal can be done, but it will dissolve the active ingredients of ume such as citric acid and the effect as dried ume will be lost. In addition, since the organic acid has been dissolved, the storage stability is poor and long-term storage cannot be performed unless refrigerated.

(Means for solving the problem) This umeboshi has its disadvantages improved, and ume and 9% natural salt (contains minerals in seawater for good health) and Shiso 20% (normal germicidal power) twice as much Put some young leaves (purifying blood) and umami bonito and kelp in a refrigerator and leave in the refrigerator without extracting any pickled juice. No synthetic additives such as coloring and preservatives are used. You can save it for a long time by dipping it in summer soil for 3 days and 3 nights, and plums 7 days and 7 days in the sun and night to dry out the water completely and return the dried plums back in the pickled juice. The sour and delicious umeboshi is completed.

(Effect) The dietary habits of modern people often consume acidic foods such as meat, fish, processed foods, alcohol, and beer, and the balance with alkaline foods such as vegetables and seaweed tends to be lost. Eating this umeboshi, a strong alkaline food, returns body fluids to weak alkali and PH7, where immune cells are most active,
4, it is also effective in preventing all bacterial and viral diseases and adult diseases. In addition, since it contains all the organic acids of plums, when eaten, it has the same strong acidity as gastric juice and helps prevent food poisoning with PH2. Originally, organic acid such as citric acid is good for the body in umeboshi.
This is revealed by Dr. Craves's theory of the Quentin cycle, which won the Nobel Prize in 953. Eating one or two grains of umeboshi every day will completely burn your meal, reduce fatigue and reduce the generation of lactic acid, an aging substance, and prevent the formation of active oxygen in your body. I think this umeboshi contains 100% of citric acid and has less than half the salt content, so I think it is useful for health.

Claims (1)

(57) [Claims] 1. Plum and 9% of natural salt of plum, 20% of plum persimmon and several young female pine leaves, bonito and kelp as umami ingredients, soak and store in refrigerator Without extracting the pickled juice (plum vinegar) obtained by the above, leaving all the ingredients of the plum, without adding any synthetic additives such as coloring agents, preservatives, etc. And pickle juice (plum vinegar)
The dried plums are dried for 3 days and 3 nights, the plums are dried for 7 days and 7 nights, and the plums are returned to the pickled juice (plum vinegar).