JPH06319440A - Production of pickle and method for preserving the same - Google Patents

Abstract

PURPOSE:To produce pickle and to preserve the produced pickle as it is not spoiling the taste. CONSTITUTION:A dividing piece 2 such as nonwoven fabric permeable to a liquid is laid in the interior of a synthetic resin bag 1, the bag is partitioned into small chambers 1a and 1b, one chamber 1a is packed with rice-bran paste 3 and the other chamber 1b is filled with vegetables 4. An opening part of the synthetic resin bag 1 is closed to pickle the vegetables 4.

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 and preserving pickled pickles such as vegetables, meat and fish, especially pickled pickles, so that they can be stored for a long time.

[0002]

2. Description of the Related Art Pickles of conventional vegetables, meat and fish are vegetables,
Salt, soy sauce, miso, spices, meat, fish in barrels, bottles, etc.
It was manufactured by immersing sugar, vinegar, lees, koji, or a seasoning in which these were combined in a predetermined ratio.

Recently, among pickles such as vegetables, meat and fish, lightly pickled pickles which have a low salt concentration and have been picked for a short period of time, for example, overnight, have become popular.

[0004]

However, in the case of the above-mentioned shallow pickling, it can be produced in a short period of time, but since the salt concentration is low, when it is stored in a container such as a bag, one day to The color of vegetables, meat and fish pickles changes in a short period of about two days, the quality also changes, the taste deteriorates and the commercial value decreases, and the stocked products are eaten at the store or at the purchaser's home. There was a problem that it had to be disposed of without doing so.

In order to solve the above-mentioned problems, a container that does not transmit ultraviolet rays or infrared rays is developed, or a special additive is mixed in the seasoning, or a seasoning liquid for storage in the container is used. Although various improvements such as increasing the number were made, a satisfactory effect could not be obtained in any case.

The method for producing and storing pickles according to the present invention is a completely new technique developed in view of these problems in the past, and in particular, a liquid can penetrate into a synthetic resin bag that can be sealed. A partition is provided, and with this partition as a boundary, one is filled with seasoning and the other is filled with vegetables and the like, and the vegetables are seasoned with the seasoning liquid that has penetrated the partition to pickle It provides a completely new technology for manufacturing and storing.

[0007]

The method for producing and storing pickles according to the present invention is a technique that has fundamentally improved the above-mentioned conventional problems, and the gist thereof is liquid and liquid in a synthetic resin bag. The bag is divided into two parts by providing a partition such as a non-woven fabric into which nutrients can penetrate, and one of the two parts is filled with seasonings such as rice bran, lees, miso, etc.
A method for producing and storing pickles, characterized in that fish, meat, etc. are stored and the opening of the synthetic resin bag is sealed to produce or store pickles.

[0008]

In the method for producing and storing pickles according to the present invention, since the partition is provided inside the synthetic resin bag as described above, the inside of the bag can be divided into two. Further, since the partition is made of a non-woven fabric that allows liquids, liquid nutrients and the like to permeate therethrough, it is necessary to gradually permeate the seasoning liquid of seasonings such as rice bran paste and lees filled in one chamber into the other chamber. Can be done.

Therefore, when vegetables and the like are stored in the other room in advance, these vegetables can be pickled in a lightly pickled state by the seasoning liquid that has permeated. Since the opening of the synthetic resin bag is sealed, pickles such as vegetables can be stored for a long time without losing the taste. In addition, since seasonings such as rice bran and rice cake do not come into direct contact with vegetables, the pickles can be taken out without soiling the hands as in the conventional rice bran pickles, rice cake pickles and miso pickles.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The method for producing and storing pickles according to the present invention will be described with reference to the drawings. FIG. 1 is a partial sectional perspective view showing a structure for carrying out the method of the present invention, and FIG. 2 is a partial sectional view showing the structure of a bag. It is a perspective view.

In FIG. 1 and FIG. 2, reference numeral 1 is a synthetic resin bag used in the method of the present invention. 2 rooms 1
It is divided into a and 1b2. The partition 2 is composed of a non-woven fabric, a woven fabric, a plastic foam sheet or the like through which liquid and liquid nutrients can permeate.

Next, a state in which the method according to the present invention is carried out by using the synthetic resin bag 1 having the above structure will be described. In the method according to the present invention, the inside of one chamber 1a of the synthetic resin bag 1 is described. The rice bran paste 3 is filled, the vegetables 4 are stored in the other room 1b, and the opening of the synthetic resin bag 1 is sealed. When left in this state for a certain period of time, the seasoning liquid of the bran paste 3 permeates the partition 2 from the inside of the one room 1a and permeates into the other room 1b, and the vegetables 4 stored in the other room 1b in advance are It can be pickled with seasoning liquid.

In the above embodiment, an example using the bran paste 3 was described, but it is also possible to use lees, miso or the like instead of the bran paste. In addition to vegetables 4, fish and meat can be used as the material for pickles.

[0014]

Since the method for producing and storing pickles according to the present invention has the above-described structure and operation, the method of the present invention has the following effects.

(1) Work pieces such as vegetables and seasonings such as rice bran and the like can be separately stored in a bag divided into two by the partition. (2) It is possible to prevent the seasoning from adhering to the workpiece by separately storing the workpiece and the seasoning. (3) Therefore, pickles can be made and taken out without soiling the hands. (4) Since the seasoning liquid gradually dips the sliced pieces, it is possible to dip the workpiece in a shallow manner.
(5) By sealing the opening of the bag, it can be stored for a long time without losing the taste. (6) The overall structure is simple, but mass production is possible at low cost.

[Brief description of drawings]

FIG. 1 is a partial cross-sectional perspective view showing a structure for carrying out the method of the present invention.

FIG. 2 is a partial cross-sectional perspective view showing the structure of a bag.

[Explanation of symbols]

 1 Synthetic resin bag 1a, 1b Room 2 Partition 3 Nukamiso 4 Vegetable

Claims (1)

[Claims] 1. A synthetic resin bag is provided with a partition of a non-woven fabric or the like through which liquid and liquid nutrients can permeate to divide the inside of the bag into two parts, and one of the two divided rooms is rice bran, lees, miso, etc. Manufacturing and storage of pickles, characterized in that the seasonings are filled and the vegetables, fish, meat, etc. are stored in the other room and the opening of the synthetic resin bag is sealed to produce or store pickles. Method.