JPS5561757A - Preparation of odorless garlic pickled in sake lees - Google Patents

Preparation of odorless garlic pickled in sake lees

Info

Publication number
JPS5561757A
JPS5561757A JP13350778A JP13350778A JPS5561757A JP S5561757 A JPS5561757 A JP S5561757A JP 13350778 A JP13350778 A JP 13350778A JP 13350778 A JP13350778 A JP 13350778A JP S5561757 A JPS5561757 A JP S5561757A
Authority
JP
Japan
Prior art keywords
ume
garlic
sake lees
preserved
mixed
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP13350778A
Other languages
Japanese (ja)
Inventor
Atsuhiro Moriwaki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MIYAKONISHIKI SHIYOKUHIN YUUGE
MIYAKONISHIKI SHOKUHIN KK
Original Assignee
MIYAKONISHIKI SHIYOKUHIN YUUGE
MIYAKONISHIKI SHOKUHIN KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MIYAKONISHIKI SHIYOKUHIN YUUGE, MIYAKONISHIKI SHOKUHIN KK filed Critical MIYAKONISHIKI SHIYOKUHIN YUUGE
Priority to JP13350778A priority Critical patent/JPS5561757A/en
Publication of JPS5561757A publication Critical patent/JPS5561757A/en
Pending legal-status Critical Current

Links

Classifications

    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: To prepare an almost completely odorless title pickle having excellent taste and flavor which harmonize with those of the sake lees, by mixing salted "ume" fruits and fresh garlic preserved with salt, and pickling the garlic in sake lees.
CONSTITUTION: Garlics are mixed with about 10wt% of salt, and preserved for 2W3 days under a weight stone. The whole mixture is homogeneously stirred several times during the preservation. On the other hand, unripe "ume" fruits are immersed in water for about one night to remove harshness, and mixed with about 20wt% of salt. The mixture is preserved for about 2 months under a weight stone to obtain pickled "ume" and "ume" vinegar. The mixture of the pickled "ume" and the "ume" vinegar is mixed with the above salted garlic, and preserved for about 2 days with sturring at intervals. The almost completely odorless garlic thus prepared is mixed with a proper amount of the salted "ume", and the mixture is pickled in sake lees for about one month to obtain the objective pickles. The weight ratio of the garlic to the sake lees is e.g. 60wt%.
COPYRIGHT: (C)1980,JPO&Japio
JP13350778A 1978-10-30 1978-10-30 Preparation of odorless garlic pickled in sake lees Pending JPS5561757A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP13350778A JPS5561757A (en) 1978-10-30 1978-10-30 Preparation of odorless garlic pickled in sake lees

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP13350778A JPS5561757A (en) 1978-10-30 1978-10-30 Preparation of odorless garlic pickled in sake lees

Publications (1)

Publication Number Publication Date
JPS5561757A true JPS5561757A (en) 1980-05-09

Family

ID=15106382

Family Applications (1)

Application Number Title Priority Date Filing Date
JP13350778A Pending JPS5561757A (en) 1978-10-30 1978-10-30 Preparation of odorless garlic pickled in sake lees

Country Status (1)

Country Link
JP (1) JPS5561757A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100701869B1 (en) * 2005-09-23 2007-03-30 박영진 Method for preparing treated gallic and garlic food containing the same
KR100841200B1 (en) 2007-03-24 2008-06-24 김승희 A funcional Jangachislice of vegetable dried and seasoned with korean natural sauce of garlic and plum containing Plum sauce seasoned with sugar, and It's manufacturing method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4980265A (en) * 1972-12-02 1974-08-02
JPS5020136A (en) * 1973-06-25 1975-03-03
JPS523846A (en) * 1975-06-24 1977-01-12 Masao Konoma Method of deodorizing and processing garlic

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4980265A (en) * 1972-12-02 1974-08-02
JPS5020136A (en) * 1973-06-25 1975-03-03
JPS523846A (en) * 1975-06-24 1977-01-12 Masao Konoma Method of deodorizing and processing garlic

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100701869B1 (en) * 2005-09-23 2007-03-30 박영진 Method for preparing treated gallic and garlic food containing the same
KR100841200B1 (en) 2007-03-24 2008-06-24 김승희 A funcional Jangachislice of vegetable dried and seasoned with korean natural sauce of garlic and plum containing Plum sauce seasoned with sugar, and It's manufacturing method

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