JPH0322130B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing frozen pickled eggplants, and in particular, the present invention relates to a method for producing frozen pickled eggplants, and in particular, by soaking eggplants in salt and alum and then freezing them, the cells of the eggplants are expanded. It relates to a method of destroying the material and speeding up the damage.

[Conventional technology]

Conventional eggplant pickles are made by adding raw eggplant to salt and alum to a salinity level of 20.
It is preserved for a long time by pickling and salting (under pickling process) with a high salt content of ~25%. Then, when the time comes to ship it, it is desalted under running water, dehydrated by pressing, soaked in a seasoning liquid to be seasoned, and then packed in bags and heat treated before being shipped.

[Problems to be Solved by the Invention] However, the conventional production method described above has the problem that the flavor of the eggplant decreases in the subsoaking process due to the dehydration effect of the eggplant due to high concentration salt storage, and the problem is that the flavor of the eggplant decreases in the subsoaking process. There was a problem in that the flavor of the eggplant leaked out, the dark blue color of the eggplant was bleached, and the raw flavor was also reduced by the heat treatment, resulting in a significant loss of color and flavor of the eggplant.

This invention does not require running water desalination or heat treatment,
Therefore, the object of the present invention is to provide a method for producing pickled eggplants that does not lose their color and flavor by not storing them in high concentrations of salt.

[Means for solving problems]

The method for producing frozen pickled eggplants of the present invention involves adding salt and alum to raw eggplants, stirring them, and then placing a drop lid and a weight on top of the raw eggplants in a container;
A first step of injecting a solution containing alum into the container and pickling; After this first step, the eggplant is taken out of the container and the eggplant and the pickling juice made in the container are placed in a container. The method is characterized in that it has a second step of freezing the eggplant cells to destroy the eggplant cells by expansion due to freezing.

[Effect]

In the second step, the eggplants pickled in the first step and the pickling juice formed in this step are frozen, so in this invention, the salt used is not desalted with running water. . This means that the salinity in the first step is low. Therefore, the eggplant pickles produced according to the present invention are so-called light salt.

Further, as described above, since running water desalination is not performed and heat treatment is not performed, it is possible to produce eggplant pickles with natural color and rich flavor without losing the color and flavor of the eggplant.

In particular, freezing in the second step freezes and expands the eggplant cells and destroys their cell membranes, so after thawing, the pickling juice penetrates into the cells and promotes pickling.

As a result, so-called lightly pickled eggplants with low salt content can be obtained with rich color and flavor.

〔Example〕

Examples of the manufacturing method of this invention will be described below.

First, 10 kg of raw eggplant, 390 g of salt, 25 g of alum, 100 g of sodium glutamate, 70 g of potassium chloride, 500 g of sugar, 5 g of citric acid, 5 g of malic acid, and 5 g of succinic acid are stirred with a stirrer. The salinity here is approximately
It is 3.5%. Next, after the raw eggplant has developed a light dark blue color, transfer it to a container, cover it with a lid, and weigh it down. The weight used is about 40% of the weight of the raw eggplant.

10 kg of water, 400 g of salt, 25 g of alum, 400 g of white soy sauce, 70 g of potassium chloride, 600 g of liquid sugar, 125 g of alcohol,
A seasoning liquid having a salinity of about 3.4%, which is a mixture of 5 g of malic acid, 5 g of citric acid, and 5 g of succinic acid, is poured into the container immediately after the weight is applied. This injection is performed by causing the seasoning liquid to travel along the inner wall of the container, and is injected until the seasoning liquid soaks the dropper lid, thereby completing the first step.

Next, on the second day after the completion of the first step, the weight was reduced by half, and on the fourth day after the completion of the first step, the eggplant and the pickling juice formed in the container were packed in bags at a 1:1 ratio. , and then vacuum degassed and frozen. This is the second step.

Frozen eggplants expand due to freezing and their cell membranes are destroyed, and in this state they can be stored for long periods of time. When thawed, the pickling juice seeps into the cells through the destroyed cell membranes and adds flavor, allowing the pickled eggplant to be eaten.

〔Effect of the invention〕

As explained above, according to the present invention, the second
In the next step, the eggplants pickled in the first step and the pickling juice formed in this step are frozen, so the salt used is not desalted under running water. Furthermore, since no heat treatment is performed in this invention, it is possible to produce flavorful eggplant pickles with natural colors without losing the color, flavor, and taste of the eggplants due to running water and heating.

In particular, freezing in the second step freezes and expands the eggplant cells, destroying their cell membranes, so after thawing, the pickling juice penetrates into the cells, promoting pickling, and The pulp and peel become moderately soft, providing a suitable texture for pickles. As a result, it is possible to eat so-called lightly pickled eggplant pickles with a low salt content that are rich in both color and flavor.

In addition, by selecting the time of thawing, the pickled eggplant can be eaten early, and it is also possible to preserve the flavor, dark blue color, and freshness of the pickled eggplant for a long period of time while frozen. Pickles can be enjoyed deliciously for a long time. The ability to store eggplant pickles with low salinity for long periods while maintaining their dark blue color was made possible by the adoption of freezing during the pickle manufacturing process.

Furthermore, since there is no longer a need for immersion processing as in the prior art, the manufacturing process is shortened and the product yield is increased. For this reason, manufacturing costs can be reduced, and the flavor, umami, and dark blue color of the eggplant can be maintained for a long period of time by freezing, so the synthetic preservatives and synthetic coloring that are contained in conventional pickles can be reduced. Another effect is that there is no need to use harmful additives such as additives.

Claims (1)

[Scope of Claims] 1. After adding salt and alum to raw eggplant and stirring, a drop lid and a weight are placed on top of the raw eggplant in a container, and a solution containing salt and alum is placed in the container. A first step of injecting and pickling; After the first step, the eggplant is removed from the container, the eggplant and the pickling juice made in the container are placed in a container, and the container is frozen. , a second step of destroying eggplant cells by expansion due to freezing, and a method for producing frozen pickled eggplants. 2. The method for producing frozen pickled eggplant according to claim 1, wherein the method for injecting the solution into the container is to inject the solution along the inner wall of the container.