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
English (en)
Japanese (ja)
Other versions
JPS6261296B2 (enrdf_load_stackoverflow
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 Vinegar Co Ltd
Original Assignee
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 Vinegar Co Ltd filed Critical Nakano Vinegar Co Ltd
Priority to JP14373280A priority Critical patent/JPS5768753A/ja
Publication of JPS5768753A publication Critical patent/JPS5768753A/ja
Publication of JPS6261296B2 publication Critical patent/JPS6261296B2/ja
Granted legal-status Critical Current

Links

Landscapes

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

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61219336A (ja) * 1985-03-23 1986-09-29 Susumu Katayama 減塩梅干漬の製造法
JPS63222668A (ja) * 1987-03-11 1988-09-16 Hisako Takeuchi 梅汁エキスの製造法
JP2010131000A (ja) * 2008-10-27 2010-06-17 G F Gijutsu Kaihatsu:Kk 梅干しの製造方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61219336A (ja) * 1985-03-23 1986-09-29 Susumu Katayama 減塩梅干漬の製造法
JPS63222668A (ja) * 1987-03-11 1988-09-16 Hisako Takeuchi 梅汁エキスの製造法
JP2010131000A (ja) * 2008-10-27 2010-06-17 G F Gijutsu Kaihatsu:Kk 梅干しの製造方法

Also Published As

Publication number Publication date
JPS6261296B2 (enrdf_load_stackoverflow) 1987-12-21

Similar Documents

Publication Publication Date Title
CA1303414C (en) Process for dehydrating food products
CN109566718B (zh) 一种带鱼涂膜微冻保鲜方法
JPS5768753A (en) Production of pickled "ume" (japanese apricot) of low salt concentration
SU959786A1 (ru) Способ консервировани цельной крови
JPS557035A (en) Preparation of salted meat
JPS5726567A (en) Freeze preservation of raw laver leaf
JPS56109548A (en) Rice-bran paste composition, its preparation, and preparation of pickled vegetable using said rice-bran composition
JPS5768754A (en) Production of pickled "ume"
JPS55162938A (en) Preparation of pickled "ume"
JPS5626143A (en) Production of candied fruit
JPS5554854A (en) Method of treating beef for preservation
SU976924A1 (ru) Способ хранени мороженой рыбы
JPS57206366A (en) Preservation of raw laver
GB1455986A (en) Vegetable dehydration process and product
JPS6136888B2 (enrdf_load_stackoverflow)
SU1493156A1 (ru) Состав дл покрыти плодов и овощей
JP2000139395A (ja) 減塩梅干し
JPS5599153A (en) Preservation of strawberry
KR100498999B1 (ko) 유기산 처리 갑오징어갑을 이용한 오이지 및 그 제조방법
JPH0292235A (ja) 調味物質の製造方法
JPS56144043A (en) Loosening agent for frozen fish
JPS5548369A (en) Agent for improving taste of meat
JPS5672647A (en) Freshness retention for young sardine as raw food
SU1438686A1 (ru) Способ производства м сных полуфабрикатов
JPS5825413B2 (ja) 梅実食品の製造方法