JPS5581541A - Preparation of low-salt pickled vegetable - Google Patents

Preparation of low-salt pickled vegetable

Info

Publication number
JPS5581541A
JPS5581541A JP16282378A JP16282378A JPS5581541A JP S5581541 A JPS5581541 A JP S5581541A JP 16282378 A JP16282378 A JP 16282378A JP 16282378 A JP16282378 A JP 16282378A JP S5581541 A JPS5581541 A JP S5581541A
Authority
JP
Japan
Prior art keywords
pickling
vegetables
salt
liquor
heating
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
JP16282378A
Other languages
Japanese (ja)
Inventor
Hajime Hirayanagi
Kazuyoshi Kobayashi
Kazuaki Tanaka
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.)
MARUTA SHIYOKUHIN KK
MARUTA SHOKUHIN KK
Original Assignee
MARUTA SHIYOKUHIN KK
MARUTA 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 MARUTA SHIYOKUHIN KK, MARUTA SHOKUHIN KK filed Critical MARUTA SHIYOKUHIN KK
Priority to JP16282378A priority Critical patent/JPS5581541A/en
Publication of JPS5581541A publication Critical patent/JPS5581541A/en
Pending legal-status Critical Current

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  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: To prepare low-salt, pickled vegetables having natural and mild acid taste, at low cost, while preventing the putrefaction of the product, without using pre-pickling procedure, by adding lactobacillus to the pickling liquor, and pickling the vegetables in the fermenting liquor.
CONSTITUTION: Salted vegetables are desalted to a salt content of about 4W10%, and optionally after squeezing, placed into a vessel together with pickling liquor containing about 1.5W4% of salt and fermented with active lactobacillus. The vessel is sealed, sterilized by heating, and quenched. The heating promotes the migration of the components of the pickling liquor into the vegetables, which enables the elimination of pre-pickling process. The acid-producing reaction of the lactobacillus is also stopped by the heating.
COPYRIGHT: (C)1980,JPO&Japio
JP16282378A 1978-12-16 1978-12-16 Preparation of low-salt pickled vegetable Pending JPS5581541A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP16282378A JPS5581541A (en) 1978-12-16 1978-12-16 Preparation of low-salt pickled vegetable

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP16282378A JPS5581541A (en) 1978-12-16 1978-12-16 Preparation of low-salt pickled vegetable

Publications (1)

Publication Number Publication Date
JPS5581541A true JPS5581541A (en) 1980-06-19

Family

ID=15761900

Family Applications (1)

Application Number Title Priority Date Filing Date
JP16282378A Pending JPS5581541A (en) 1978-12-16 1978-12-16 Preparation of low-salt pickled vegetable

Country Status (1)

Country Link
JP (1) JPS5581541A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57194745A (en) * 1981-05-22 1982-11-30 Isao Horiuchi Low salt preservation of pickled ume
EP0482322A2 (en) * 1990-09-28 1992-04-29 Societe Des Produits Nestle S.A. Food product with long preservation
CN102948721A (en) * 2011-12-16 2013-03-06 湖北山乡调味饮品有限公司 Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof
CN104172038A (en) * 2014-07-18 2014-12-03 湖北工业大学 Potherb mustard-pickled product and low-salt fast pickling method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57194745A (en) * 1981-05-22 1982-11-30 Isao Horiuchi Low salt preservation of pickled ume
EP0482322A2 (en) * 1990-09-28 1992-04-29 Societe Des Produits Nestle S.A. Food product with long preservation
CH680972A5 (en) * 1990-09-28 1992-12-31 Nestle Sa
CN102948721A (en) * 2011-12-16 2013-03-06 湖北山乡调味饮品有限公司 Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof
CN104172038A (en) * 2014-07-18 2014-12-03 湖北工业大学 Potherb mustard-pickled product and low-salt fast pickling method thereof

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