JPH06209695A - Production of pickled scallion flavored with pear - Google Patents

Abstract

PURPOSE:To obtain the subject tasty food good for health, favorably accepted by the young, by creating flavorous palate unique to fruits using pear in addition of the taste of conventional pickled scallion. CONSTITUTION:Scallion is mixed with appropriate amounts of common salt, water and, where needed, vinegar followed by preliminarily pickling for a specified period of time to produce pickled scallion. Appropriate amounts of the pickled scallion, as the case may be, are then washed with water, put to water- extraction, and then shade-dried or sun-dried. The resultant pickled scallion is intermediately pickled for a specified period of time in a sweet vinegar liquor prepared by boiling a mixture of appropriate amounts of vinegar, sugar and, if needed, water followed by cooling, thus producing sweet vinegar-pickled scallion. Furthermore, the resultant scallion is pickled in a solution prepared by grinding an appropriate amount of pear pulp followed by incorporation of sugar and a gelling agent like lemon, boiling and then cooling, and, if desired, an appropriate amount of vinegar, etc., is added to the resultant pickles followed by conducing the final pickling for a specified period of time, thus affording the objective pickled scallion flavored with pear.

Description

Detailed Description of the Invention

[0001]

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

[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 fresh taste raccoon cake.

[0004]

[Means for Solving the Invention]
In addition to the conventional cleansing of pomegranate, pay attention to the pears of fruits, and mix an appropriate amount of sugar, a gelling agent such as lemon with a crushed solution of the pears of the pears, mix, simmer and then soak in the cooled solution.

[0005]

According to the present invention, in addition to the conventional taste of pickled lacquer, the present invention cultivates the flavor and taste peculiar to fruits using pears, and at the same time, has the effect of reducing the odor of luck. .

[0006]

EXAMPLE One example of the present invention will be described below. 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 second step. Second 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, and then vinegar 0.
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. Third step (1) The flesh of 1.3 kg, from which the pear skin and core have been removed, is divided into four pieces, soaked in salt water for a while, and then crushed by a crusher to prepare 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 g 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. It is also possible to appropriately add water at the time of heating in order to adjust the concentration of the solution. or,
The appropriate amount of sugar may be changed to granulated sugar, glucose or fructose. It should be noted that the pear is appropriately selected from various pears such as 20th century, gold 20th century, Kosui, Shinsui, Hosui, and Chojuro. Fourth Step The sweetened pickled Rakkyo obtained in the second step is main-pickled in the solution obtained in the third step for a predetermined period. If you like, you can add an appropriate amount of vinegar, honey, etc., and you will have a product that you can eat for about a week. Since people's tastes are different, vinegar, salt, sugar, lemon juice,
It is possible to increase or decrease the amount of citric acid or gelling agent.

[0007]

EFFECTS OF THE INVENTION Since the present invention uses pears, it is generally said that eating fruits usually causes the blood to become slightly alkaline, which is good for health. In addition, pears contain many aroma components as seen in other fruits. Therefore, the pickled pomegranate of Rakkyo of the present invention diminishes the odor peculiar to Rakkyo, producing a refreshing and delicious taste effect of fruits,
It becomes a pickle that is loved by young people. When a solution obtained by crushing the flesh of pears is heated and boiled, the sweetness is further increased. By eating the flesh adhering to the radish, the pickled radicchio becomes delicious. In the past, pears were susceptible to black spot disease, but recently developed pears such as the gold twentieth century and recently reported Shinsui did not suffer from black spot disease, and at the same time as revenue increased, This is an epoch-making thing that requires only about 18 times of spraying of the drug, which is required about 18 times a year, and reduces costs and enhances safety. When this is used in the present invention, it becomes a pickle that uses health-conscious fruits and expands the effective use of pears. Although the period for eating pears is limited, it can be stored for a long period of time if the milky cloudy solution of crushed pear pulp used in the present invention is rapidly frozen. In addition, a solution obtained by adding sugar or a gelling agent to a crushed pulp solution and heating and cooling it can be similarly stored for a long period of time. Therefore, the pickled pomegranate of Rakkyo of the present invention is prepared by salting Rakkyo and storing it.
If necessary, they can be taken out, pickled in pears, and manufactured throughout the year.

Claims (1)

[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 crushed pear pulp solution is mixed with an appropriate amount of sugar, a gelling agent such as lemon, and the like, and the mixture is 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, and add proper amount of vinegar, etc., if desired, and carry out main pickling for a predetermined period. A method for making rakkyo pear pickles that has the characteristics described above.