JPS5768753A - Production of pickled "ume" (japanese apricot) of low salt concentration - Google Patents

Production of pickled "ume" (japanese apricot) of low salt concentration

Info

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
Application number
JP14373280A
Other languages
Japanese (ja)
Other versions
JPS6261296B2 (en
Inventor
Hideyoshi Yokoyama
Kunio Sato
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.)
NAKANO SUTEN KK
Nakano Vinegar Co Ltd
Original Assignee
NAKANO SUTEN KK
Nakano Vinegar Co Ltd
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 NAKANO SUTEN KK, Nakano Vinegar Co Ltd filed Critical NAKANO SUTEN KK
Priority to JP14373280A priority Critical patent/JPS5768753A/en
Publication of JPS5768753A publication Critical patent/JPS5768753A/en
Publication of JPS6261296B2 publication Critical patent/JPS6261296B2/ja
Granted legal-status Critical Current

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
JP14373280A 1980-10-16 1980-10-16 Production of pickled "ume" (japanese apricot) of low salt concentration Granted JPS5768753A (en)

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)

* 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
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)

Cited By (3)

* 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
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

Similar Documents

Publication Publication Date Title
CA1303414C (en) Process for dehydrating food products
JPS5768753A (en) Production of pickled "ume" (japanese apricot) of low salt concentration
CN107197928A (en) A kind of aquatic products freeze-drying method of high reconstitution rate
SU959786A1 (en) Whole blood preservation method
JPS5726567A (en) Freeze preservation of raw laver leaf
JPS5768754A (en) Production of pickled "ume"
JPS557035A (en) Preparation of salted meat
JPS55162938A (en) Preparation of pickled "ume"
JPS5626143A (en) Production of candied fruit
JPS5554854A (en) Method of treating beef for preservation
SU976924A1 (en) Frozen fish storing method
JPS57206366A (en) Preservation of raw laver
GB1455986A (en) Vegetable dehydration process and product
JPS6136888B2 (en)
SU1493156A1 (en) Composition for coating fruit and vegetables
JP2000139395A (en) Salt-reduced pickled japanese plum
JPS5548369A (en) Agent for improving taste of meat
JPS5599153A (en) Preservation of strawberry
KR100498999B1 (en) Pickled cucumbers comprising calcium agent derived from cuttle bone treated with organic acid and method of preparing it
JPH0292235A (en) Production of seasoning substance
JPS5672647A (en) Freshness retention for young sardine as raw food
JPS559745A (en) Production of green tea rapidly extractable with cold water and device therefor
JPS5825413B2 (en) Manufacturing method of plum food
JPS6232838A (en) Production of frozen pickle of egg apple
JPS57163435A (en) Preparation of fruit or vegetable food stored at ice temperature