JPH06105649A - Production of pickle of scallion using strawberry - Google Patents

Abstract

PURPOSE:To obtain the subject tasty pickle useful as a healthy food, having excellent flavor, palatability, long-term shelf stability by immersing scallions preserved with sweet vinegar in a specific solution. CONSTITUTION:Scallions are immersed in a mixture of a proper amount of salt, water and optionally vinegar for a given period of time to give scallions preserved with salt. Then the scallions preserved with salt are washed with water, dehydrated, dried in the shade or in the sun, then immersed in a sweet vinegar solution prepared by blending a proper amount of vinegar with a saccharide and optionally water, boiling and cooling to give scallions preserved with sweet vinegar. The scallions preserved with sweet vinegar are immersed for a given period of time in a solution produced by grinding a proper amount of flesh of strawberries to give a solution, blending the solution with a gelatinizing agent such as lemon, boiling under heating and cooling, and optionally adding a proper amount of vinegar to the solution to give the objective pickle.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing pickled radish using fruit strawberries.

[0002]

BACKGROUND OF THE INVENTION There have been various kinds of pickles in the past, but they are based on the traditional manufacturing method, and on the one hand, many are limited to a certain frame. Therefore, the taste is also limited. Some of them are rare ones that use fruits such as Chinese cabbage and apple salt pickles, radish and lemon oil pickles, but in general, there are few pickles that are popular with young people today. Traditional Rakkyo pickles are also in the area of limited taste due to limited additives such as salt, vinegar and sugar,
Also, many people dislike the peculiar smell of Rakkyo.

[0003]

SUMMARY OF THE INVENTION The present invention is intended to make up for these drawbacks and produce a pickled radish with a new taste.

[0004]

[Means for Solving the Invention]
In addition to the conventional pickled rakkyo, paying attention to the fruit strawberry, add a suitable amount of sugar, a gelling agent such as lemon to a crushed solution of the strawberry pulp, mix it, simmer it, and then immerse it in the cooled solution, So, add proper amount of vinegar and make main pickle.

[0005]

According to the present invention, in addition to the conventional taste of lacquer pickles, the present invention cultivates the fragrant taste peculiar to fruits using strawberries, and at the same time produces the effect of reducing the odor of lacquer. . Originally, the crushed solution of strawberries and the conventional pickled pickles are different, but by finding the common point of both, a novel pickled pickles can be obtained. That is, there are citric acid contained in strawberries, organic acids such as malic acid, vinegar optionally added, and fructose of fruits, and sugar added. On the other hand, there is citric acid and sugar in vinegar that are added to Rakkyo pickles. This acid and sugar have the effect of making the taste of pickles the basic tone and fusing and harmonizing the two.
At the same time, it also acts to prevent corruption.

[0006]

EXAMPLES Examples of the present invention will be described below. First, the example of claim 1. Step 1 After washing 10 kg of raw Rakkyo with water, cut the top and bottom of Rakkyo, mix 800 g of salt, half the volume of raw Rakkyo with water, and the same amount of vinegar as water, and mix for 3 minutes Place the weight of 1st place in a cool dark place and let it soak for a month or more to make salted Rakkyo. When vinegar is not used in the first step, the amount of vinegar may be increased in the fourth step. Second step (1) The flesh of 1.3 kg, from which the strawberries were removed,
After soaking in salt water for a while, it is crushed to make a crushed solution. (2) Peel 1 to 2 pieces of lemon, slice into slices and apply to a mixer to make lemon juice. Instead of lemon, citric acid and other gelling agents can be used. (3) 200 to 400 g of sugar is added to the solution obtained in (1) and the lemon juice obtained in (2), and the mixture is heated and boiled to obtain a chilled solution. A proper amount of sugar,
You may change to granulated sugar, glucose, and fructose. Although the solution obtained in this step is similar to jam, it prevents spoilage by reducing sugar content and adding an appropriate amount of vinegar according to preference, while at the same time softening the stickiness and eating the pulp with raccoon. I did it. Third step: After washing 1 kg of the salted Rakkyo obtained in the first step with water, water is drained, shade-dried, or exposed to the sun.
Add 25 liters of sugar, 150 to 250 g of sugar, and 0.2 liter of water, and boil it in a vinegar solution that has been boiled and chilled for a predetermined period to make sweetened vinegar. Fourth Step The sweetened pickled Rakkyo obtained in the third step is main-pickled by adding a desired amount of vinegar to the solution obtained in the second step.
If necessary, honey etc. can be added, and a product to be eaten can be prepared from about one week. Next, the example of claim 2. The first step and the second step are the same as the example of claim 1. Third step The third step and the fourth step of claim 1 are simplified and integrated into one step. 1 kg of salted Rakkyo from the first step
After being washed with water, it is drained, dried in the shade, or exposed to the sun, and then it is soaked in the solution obtained in the second step, and if desired, an appropriate amount of vinegar or the like is added and main-soaked for a predetermined period. Since the taste of a person has his or her taste, it is possible to increase or decrease the amounts of vinegar, salt, sugar, lemon juice, citric acid, and a gelling agent in each step.

[0007]

EFFECTS OF THE INVENTION Since the present invention uses strawberries, it is generally said that eating fruits usually causes the blood to become slightly alkaline, but strawberries contain acid and are good for health. Also, strawberries have a sweet and sour flavor peculiar to strawberries. For this reason, the pickled rakkyo using the strawberry of the present invention has a peculiar smell of rakkyo, produces a refreshing and delicious taste effect of fruits, and is a pickled pickle that is also preferred by young people. When the crushed strawberry flesh solution was heated and boiled, the sweetness was further amplified. By eating the flesh adhering to the lacquer, it became a delicious pickle that could not be tasted with fruit juice. In addition, the color of strawberries is appetizing to cover the table. The present invention develops a new effective utilization in addition to the conventional utilization method of strawberries and raccoons, and responds to the motivation of producers and the needs of consumers. or,
Although the strawberry is eaten for a limited period of time, it can be stored for a long period of time if the crushed strawberry pulp solution used in the present invention is rapidly frozen or sterilized. Also, a solution obtained by adding sugar or a gelling agent to a crushed pulp solution and heating and cooling it, that is, a jammed solution, can be similarly stored for a long period of time. Therefore, the pickled radish using the strawberry of the present invention is
Rakkyo can be salted and preserved, and if necessary, taken out and pickled, and then manufactured throughout the year.

Claims (2)

[Claims] 1. (a) Rakkyo is mixed with an appropriate amount of salt, water and, if necessary, vinegar, and pickled for a predetermined period of time to prepare salted rakkyo. (B) After rinsing the salted Rakkyo with water, drain it, dry it in the shade, or apply it in the sun, and then soak it in a sweet vinegar solution that is boiled by adding an appropriate amount of vinegar, sugar, and water if necessary, and soaking for a specified period. Then make sweet and pickled Rakkyo. (C) An appropriate amount of a crushed strawberry flesh solution is mixed with an appropriate amount of a saccharide, a gelling agent such as lemon, and mixed, heated and boiled, and then a cooled solution is prepared. (D) (b) The sweetened pickled Rakkyo obtained in (b)
Soak in the solution obtained in step 2, add an appropriate amount of vinegar, etc., if desired, and soak for a predetermined period of time. A method for making pickled rakkyo using strawberries having the characteristics described above. (2) (a) Rakkyo is mixed with an appropriate amount of salt, water and, if necessary, vinegar, and then pickled for a predetermined period to make salted rakkyo. (B) To a solution obtained by crushing an appropriate amount of strawberry flesh, add an appropriate amount of a gelling agent such as saccharides and lemon, mix them, heat and boil, and then make a cooled solution. {C) After rinsing the salted Rakkyo obtained in (B) with the required amount, drain it, shade dry, or apply to the sun, soak it in the solution obtained in (B) and taste Therefore, an appropriate amount of vinegar or the like is added and main pickling is performed for a predetermined period. A method for making pickled rakkyo using strawberries having the characteristics described above.