JPS57202247A - Preparation of saltless pickled ume - Google Patents

Preparation of saltless pickled ume

Info

Publication number
JPS57202247A
JPS57202247A JP8637781A JP8637781A JPS57202247A JP S57202247 A JPS57202247 A JP S57202247A JP 8637781 A JP8637781 A JP 8637781A JP 8637781 A JP8637781 A JP 8637781A JP S57202247 A JPS57202247 A JP S57202247A
Authority
JP
Japan
Prior art keywords
ume
leaf
dipping
vinegar
saltless
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
JP8637781A
Other languages
Japanese (ja)
Inventor
Akimi Kadota
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP8637781A priority Critical patent/JPS57202247A/en
Publication of JPS57202247A publication Critical patent/JPS57202247A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To obtain a saltless pickled UME containing substantially no common salt, by dipping an UME in vinegar, and adding a leaf of a beefsteak plant thereto.
CONSTITUTION: A fruit of UME is directly washed with water or dilute aqueous ethanol in a concentration of 10W50% V/V, and then dipped in vinegar, e.g. rice vinegar. A leaf of a beefsteak plant is washed with water, thoroughly drained and well rubbed with vinegar to remove the harshness therefrom. The resultant leaf of the beefsteak plant in an amount of 0.2kg based on one kg fruit of the UME is then added to the dipped UME. If the leaf of the beefsteak plant is added to the UME in the course of the dipping, the first dipping of the UME is carried out for 10W20 day, and finally dipped for one month. If the leaf of the beefsteak plant is added at the beginning, the final dipping is carried out for 60 days or longer. The resultant Pickled UME is then dried suitably to give the aimed saltless pickled UME.
COPYRIGHT: (C)1982,JPO&Japio
JP8637781A 1981-06-03 1981-06-03 Preparation of saltless pickled ume Pending JPS57202247A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8637781A JPS57202247A (en) 1981-06-03 1981-06-03 Preparation of saltless pickled ume

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8637781A JPS57202247A (en) 1981-06-03 1981-06-03 Preparation of saltless pickled ume

Publications (1)

Publication Number Publication Date
JPS57202247A true JPS57202247A (en) 1982-12-11

Family

ID=13885183

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8637781A Pending JPS57202247A (en) 1981-06-03 1981-06-03 Preparation of saltless pickled ume

Country Status (1)

Country Link
JP (1) JPS57202247A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61219336A (en) * 1985-03-23 1986-09-29 Susumu Katayama Preparation of pickled plum having low salt content
JP2015112102A (en) * 2013-12-16 2015-06-22 ポッカサッポロフード＆ビバレッジ株式会社 Umeboshi flavor composition, and method of imparting umeboshi flavor

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61219336A (en) * 1985-03-23 1986-09-29 Susumu Katayama Preparation of pickled plum having low salt content
JP2015112102A (en) * 2013-12-16 2015-06-22 ポッカサッポロフード＆ビバレッジ株式会社 Umeboshi flavor composition, and method of imparting umeboshi flavor

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