JPS5768753A - Production of pickled "ume" (japanese apricot) of low salt concentration - Google Patents
Production of pickled "ume" (japanese apricot) of low salt concentrationInfo
- Publication number
- JPS5768753A JPS5768753A JP14373280A JP14373280A JPS5768753A JP S5768753 A JPS5768753 A JP S5768753A JP 14373280 A JP14373280 A JP 14373280A JP 14373280 A JP14373280 A JP 14373280A JP S5768753 A JPS5768753 A JP S5768753A
- Authority
- JP
- Japan
- Prior art keywords
- salt concentration
- ume
- low salt
- pickling
- pickled
- 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.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
PURPOSE: Raw fruits of Japanese apricot are gradually frozen to soften the pulp and the thawing and pickling are simultaneously effected in the pickling solution in one stage to produce the pickled UME of high quality, keeping the good taste of apricot fruits in spite of low salt concentration.
CONSTITUTION: Raw fruits of UME is contained in a refrigerator (-5W-80°C) and stored till the whole part of the fruit is frozen to break moderately the tissues of the fruit pulp. Then, when necessary, they are taken out of the refrigerator, dehydrated or without dehydration, dipped in a pickle solution of low salt concentration, e.g., of such a salt concentration as the final product becomes 5W 15W/W%, further containing 5W10V/V% vinegar (10% acidity) or in a pickle solution containing acetic acid by 0.5W1% acidity to effect seasoning as well as thawing in one stage. The pickling is finished in two or three days and dried, e.g., by exposing to the sun for two or three days.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP14373280A JPS5768753A (en) | 1980-10-16 | 1980-10-16 | Production of pickled "ume" (japanese apricot) of low salt concentration |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP14373280A JPS5768753A (en) | 1980-10-16 | 1980-10-16 | Production of pickled "ume" (japanese apricot) of low salt concentration |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5768753A true JPS5768753A (en) | 1982-04-27 |
JPS6261296B2 JPS6261296B2 (en) | 1987-12-21 |
Family
ID=15345716
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP14373280A Granted JPS5768753A (en) | 1980-10-16 | 1980-10-16 | Production of pickled "ume" (japanese apricot) of low salt concentration |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5768753A (en) |
Cited By (3)
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 |
JPS63222668A (en) * | 1987-03-11 | 1988-09-16 | Hisako Takeuchi | Preparation of plum juice extract |
JP2010131000A (en) * | 2008-10-27 | 2010-06-17 | G F Gijutsu Kaihatsu:Kk | Method for producing pickled ume (japanese plum) |
-
1980
- 1980-10-16 JP JP14373280A patent/JPS5768753A/en active Granted
Cited By (3)
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 |
JPS63222668A (en) * | 1987-03-11 | 1988-09-16 | Hisako Takeuchi | Preparation of plum juice extract |
JP2010131000A (en) * | 2008-10-27 | 2010-06-17 | G F Gijutsu Kaihatsu:Kk | Method for producing pickled ume (japanese plum) |
Also Published As
Publication number | Publication date |
---|---|
JPS6261296B2 (en) | 1987-12-21 |
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