JP3404356B2 - Nara pickles of white melon and its production method - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a pickled white melon pickled in Nara and a method for producing the same.

[0002]

2. Description of the Related Art Nara pickles are mainly pickled melons in sake lees, and white melon is usually used among the melons. However, in addition to white melon, cucumber, eggplant, radish, lotus root, carrot, etc. may be arranged. The one made from white melon is characterized in that the entire skin has a becket color.

[0003]

The reason why Nara pickles of white melon have the color of bekko is probably due to the addition of shochu with white melon and sake lees and mirin, but the salty impression of old pickles is definitely appreciated. In recent years, consumption has reached a peak, especially for young people, as it is given to consumers.

Therefore, an object of the present invention is to provide a Nara pickle of white melon which retains the natural color (mainly green) at the time of natural harvest, and a method for producing the same.

[0005]

SUMMARY OF THE INVENTION In order to achieve the above-mentioned object, the present invention is to remove white seeds and wash with water.
Put it in a container and use about 10% salt water.
Soak in a refrigerator set at 1 ℃ to 2 ℃ for about a week
Then remove it, drain the salted water,
Seasoned with seasoning agents such as sodium tamate, malic acid, and citric acid
Incubate and put in the same container, preferably 0 ° C or more and 3 ° C or less
Soak in a refrigerator set at 1 ℃ to 2 ℃ for several days
Then, take it out of the container and replace it up and down,
Furthermore, 0 ° C or lower and -2 ° C or higher, preferably -1 ° C to -2 ° C
After letting it lie down in a refrigerator with the temperature set for about 10 days, put it in a container.
And then wipe the surface with a cloth, and the belly part of the white melon
By adding white sake lees to the
It is characterized by being left.

This invention also removes seeds and rinses with water.
Put white melon in a container and add about 10% salt water to the temperature above 0 ℃ and below 3 ℃.
Below, preferably for 1 week in a refrigerator with the temperature set to 1 ℃ to 2 ℃
Pickle it for a while and then take it out and remove the salt water.
Taste of sugar, sodium glutamate, malic acid, citric acid, etc.
Season it with an additive and put it in a container as well.
Below, preferably in a refrigerator whose temperature is set to 1 ° C to 2 ° C for several days
Pickle from the container, then remove from the container and replace the top and bottom
And 0 ° C. or lower, −2 ° C. or higher, preferably −1 ° C.
Let it lie for about 10 days in the refrigerator set to -2 ℃
Then remove from the container and wipe the surface with a cloth,
Put the white sake lees in the belly part of the
It is characterized by

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the present invention will be described below with reference to the drawings.

First, the white melon harvested from the field is split into two pieces in the longitudinal direction while it is fresh using a kitchen knife, the seeds inside are removed, and the pieces are washed carefully with cold water. Then, the product is placed in a container such as a barrel or a tank, immersed in about 10% of salt water, and immersed in a refrigerator whose temperature is set to 0 ° C to 3 ° C, preferably 1 ° C to 2 ° C for about one week. After about one week, remove the whole container from the refrigerator, drain the salt (the salt water is discarded at this time), and season with white soy sugar, sodium glutamate, malic acid, citric acid, etc. Soak it in a container, put it in the refrigerator again, and 0 ℃ or more and 3 ℃ or less, preferably 1 ℃ to 2 ℃.
Set the temperature to ℃ and let it rest for about 3 days. By the manufacturing process up to this point, the white melon is a pickle with a vivid green color that retains the original color of the harvest from the field.

Therefore, at this stage, take out the white melon from the container, carefully wipe the surface with a dry cloth, put white sake lees on the belly part from which the seeds have been removed, put it in a bag and vacuum-pack it into a product. You can also It should be noted that it is optional to use a cloth other than the cloth (for example, gauze or the like having good water absorption).

However, in order to give a more mellow taste,
Take out the white melon from the container, replace the top and bottom, and put the liquid remaining in the container in the container that has been replaced as it is and put it in the refrigerator. This time, in order to suppress fermentation, below 0 ° C -2 ° C or more, preferably -1 ° C ~ Set the temperature to 2 ℃ and let it rest for about 10 days. After that, remove the container from the refrigerator, remove the white melon from the container, carefully wipe the surface of the white melon with a dry cloth, put white sake lees on the belly part from which the seeds have been removed, put it in a bag and vacuum-pack the product. Become.

[0011]

[Examples] As described above, white melons harvested from the field are freshly halved to remove the seeds inside, then rinsed with cold water, put them in a container with 10% saline and put them in a refrigerator. It was soaked for 1 week at a temperature of 1 ° C to 2 ° C. After one week, carry out the container from the refrigerator, put the white melon in the colander to drain the salt water,
White sugar (white sugar) mixed in the mixing ratio shown in Table 1 below.
The mixture was seasoned with a seasoning agent consisting of sodium glutamate, malic acid, and citric acid, placed in a container, again transported to the refrigerator, set at a temperature of 1 to 2 ° C., and then dipped for 3 days.

[0012]

[Table 1] Incidentally, the ratio is a mixing ratio with respect to 1 kg of the raw material.

After 3 days, it was taken out from the refrigerator and the white melon in the container was taken out and observed. As a result, the pickled vegetables were fresh and had a natural color (green) when they were harvested from the field. I was able to confirm that. And
A portion of it was set aside, carefully swept with a dry cloth, put white sake lees on the seeded abdomen, put it in a bag, and vacuum-pack it. This was put in the refrigerator for 3 days, and the sake lees were removed and sliced into 3 mm to 4 mm slices and eaten, it had the same sharpness and texture as ordinary Nara pickles, and the delicate aroma and taste of sake lees I was able to get a refreshing texture without changing it.

Further, the remaining white melon is taken out of the container and soaked in another container so that the upper and lower parts are exchanged, and the remaining soup is returned to the container and conveyed again to the refrigerator at -1 ° C to
The temperature was set to −2 ° C. and the sample was aged for 10 days.

After the lapse of 10 days, the container was again carried out from the refrigerator, the white melon was taken out from the container, and the white melon was carefully wiped off with a dry cloth to remove white seeds from the abdomen (Ginjojo). Sake lees) was put into a bag and vacuum packed.

Table 2 shows the compounding ratio of the white melon and all the additives in the above manufacturing process.

[0017]

[Table 2]

The product vacuum-packed as described above is
When stored in a refrigerator and taken out and observed after about 1 week, the natural color (green) remained as it was, and it gave a fresh and fresh impression. When the sake lees were removed and sliced into 3 mm to 4 mm and eaten, it had the same sharpness and texture as ordinary pickled Nara pickles, and the delicate aroma and flavor of sake lees were deepened, making it milder and refreshing. I could get the texture.

[0019]

Since the present invention is constructed as described above, the following effects can be obtained.

According to the first aspect of the present invention, the Nara pickle becomes a Nara pickle that retains the natural color (green) at the time of rawness, overturning the common sense that it is equal to the tortoise shell color. It can be given to those who eat it, and it is accepted by young people as if it were a salad, and it can be pickled not only for rice but also for bread.

According to the second aspect of the present invention, the salting and the sugar pickling are performed in two steps in a temperature-controlled refrigerator so that the water content is appropriately adjusted. In addition to being able to make pickles that retain the shade (green), by switching the top and bottom, a more mellow taste can be obtained, and by adding white sake lees to the part of the white melon film. It can give white melon a taste as a pickled Nara that retains the natural color (green).

[Brief description of drawings]

FIG. 1 is an explanatory view illustrating a method for producing Nara pickles of white melon according to the present invention.

FIG. 2 is a photograph showing a white melon in a field waiting for harvest.

FIG. 3 is a photograph showing particularly the shade of white melon produced as Nara pickles produced by the production method according to the present invention.

Claims (2)

(57) [Claims] 1. A container in which white melon is removed from seeds and washed with water
Add about 10% of salt water and the temperature is 0 ° C or higher and 3 ° C or lower, preferably 1
Soaked in a refrigerator whose temperature is set between ℃ and 2 ℃ for about a week
Then remove it, remove the salt water, add sugar and gluta
Season with a seasoning agent such as sodium nitrate, malic acid, and citric acid.
And put it in a container as well, preferably 0 ° C or higher and 3 ° C or lower, preferably
Immerse in a refrigerator set at 1 ℃ to 2 ℃ for several days,
Then take it out of the container and replace it with the top and bottom.
0 ° C or less and -2 ° C or more, preferably -1 ° C to -2 ° C
Let it sit in the set refrigerator for about 10 days, then remove it from the container.
Wipe out the surface with a cloth and white on the belly part of the white melon.
By adding sake lees, it leaves the green color of the outer skin
Nara pickled white melon, characterized by being 2. White melon in a container after removing seeds and washing with water
Add about 10% of salt water and the temperature is 0 ° C or higher and 3 ° C or lower, preferably 1
Soaked in a refrigerator whose temperature is set between ℃ and 2 ℃ for about a week
Then remove it, remove the salt water, add sugar and gluta
Season with a seasoning agent such as sodium nitrate, malic acid, and citric acid.
And put it in a container as well, preferably 0 ° C or higher and 3 ° C or lower, preferably
Immerse in a refrigerator set at 1 ℃ to 2 ℃ for several days,
Then take it out of the container and replace it with the top and bottom.
0 ° C or less and -2 ° C or more, preferably -1 ° C to -2 ° C
Let it sit in the set refrigerator for about 10 days, then remove it from the container.
Wipe out the surface with a cloth and white on the belly part of the white melon.
It is characterized by going through the process of adding sake sake lees and vacuum packing
A method for producing Nara pickles of white melon.