JPH06209696A - Production of pickled scallion utilizing citrus fruits - Google Patents

Abstract

PURPOSE:To produce a tasty pickled scallion, preferred by the young and utilizing citrus fruits good for health by creating an aromatic taste unique to fruits utilizing the citrus fruits in addition to a taste of a conventional pickled scallion. CONSTITUTION:A scallion is mixed with adequate amounts of salt, water and, as necessary, vinegar and primarily pickled for a prescribed period to prepare a salted scallion, which is suitably washed with water, then drained, dried in the shade or exposed to the sun. Adequate amounts of saccharides and, as necessary, water are added to vinegar, boiled and subsequently cooled to afford a sweet vinegar liquid. The resultant salted scallion is then pickled in the sweet vinegar liquid for a prescribed period to afford a scallion pickled in the sweet vinegar. An adequate amount of pulp of citrus fruits is pulverized and a gelling agent, etc., such as saccharides or a lemon are further added, mixed, thermally stewed and then cooled to prepare a solution. The scallion pickled in the sweet vinegar is subsequently pickled in the resultant solution and an adequate amount of vinegar, etc., is then added by preference to perform regular pickling for a prescribed period. Thereby, the pickled scallion utilizing the citrus fruits is obtained.

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 citrus fruits.

[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 traditional Rakkyo pickle, paying attention to citrus fruits, a solution of crushed citrus pulp is mixed with an appropriate amount of a sugar, a gelling agent such as lemon, mixed, stewed, and then soaked in the cooled solution, and then you like it. 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 flavor and taste peculiar to fruits using citrus fruits, and at the same time produces the effect of diminishing the odor of lacquer. . Originally, the crushed citrus solution and the conventional Rakkyo pickles are different, but by finding a common point between them, a novel Rakkyo pickle can be obtained. That is, there are organic acids including citric acid of citrus fruits, 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 fusing and harmonizing the two, as the basis of the taste of pickles.
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) For example, from citrus fruits, for example, a crusher is used to grind 1.3 kg of pulp obtained by removing the peel of unshiu tangerine.
Make a ground 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. The solution obtained in this step is similar to jam, but compared to conventional jams, the sugar content is reduced, and an appropriate amount of vinegar is added to prevent spoilage, and at the same time, the stickiness is softened. I tried to eat the flesh with Rakkyo. There are many types of citrus fruits, but they have relatively high sugar content.
Valencia olesisi and Iyokan are the most suitable. Third step: After washing 1 kg of 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. 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 utilizes citrus fruits, it is generally said that the blood becomes slightly alkaline when eating fruits. However, citrus fruits contain citric acid, which is good for health. In addition, citrus fruits contain many aroma components as seen in other fruits. For this reason, the pickled radish using citrus fruits according to the present invention has a characteristic odor of lacquer, a fruit refreshing and delicious taste effect, and is a favorite pick for young people. Further, when a solution obtained by crushing crushed sandbags of citrus fruits was heated and boiled, the sweetness was further increased, and the pulp attached to the lacquer tree was also eaten with it, resulting in a delicious pickle that could not be tasted with fruit juice. In addition, the production of fruits is greatly affected by the natural environment, there is a considerable amount of those that are damaged by wind, pests, etc. and cannot be marketed as a product, and how to use this is a problem for the producer, Then, if they are mature, these citrus fruits that produce scraps can be effectively used. Although the period of citrus edibles is limited, it can be stored for a long period of time if the crushed citrus 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 citrus fruits of the present invention is prepared by salting the radish and storing it.
If necessary, it can be picked up and soaked as needed, and 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 citrus pulp is crushed into a solution, and an appropriate amount of sugar, a gelling agent such as lemon is added and mixed, 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 of producing pickled radish using citrus fruits 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) An appropriate amount of a citrus pulp is crushed into a solution, and then an appropriate amount of a gelling agent such as sugar and lemon is added and mixed, and the mixture is heated and boiled, and then cooled. (C) After rinsing the salted Rakkyo obtained in (a) with the required amount as necessary, draining, drying in the shade, or shining in the sun, soak it in the solution obtained in (b) and taste it Therefore, an appropriate amount of vinegar or the like is added and main pickling is performed for a predetermined period. A method of producing pickled radish using citrus fruits having the characteristics described above.