JPS58138338A - Preparation of pickled grape - Google Patents

Preparation of pickled grape

Info

Publication number
JPS58138338A
JPS58138338A JP57021811A JP2181182A JPS58138338A JP S58138338 A JPS58138338 A JP S58138338A JP 57021811 A JP57021811 A JP 57021811A JP 2181182 A JP2181182 A JP 2181182A JP S58138338 A JPS58138338 A JP S58138338A
Authority
JP
Japan
Prior art keywords
radish
sugar
pickled
grape
grapes
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
JP57021811A
Other languages
Japanese (ja)
Other versions
JPS6020969B2 (en
Inventor
Teru Hatano
幡野　テル
Yuriko Kitajima
北島　ユリ子
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.)
YOICHIMACHI NOGYO KYODO KUMIAI
Original Assignee
YOICHIMACHI NOGYO KYODO KUMIAI
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 YOICHIMACHI NOGYO KYODO KUMIAI filed Critical YOICHIMACHI NOGYO KYODO KUMIAI
Priority to JP57021811A priority Critical patent/JPS6020969B2/en
Publication of JPS58138338A publication Critical patent/JPS58138338A/en
Publication of JPS6020969B2 publication Critical patent/JPS6020969B2/en
Expired legal-status Critical Current

Links

Classifications

    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

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

Abstract

PURPOSE:To obtain pickled grape having the characteristic taste, flavor and bright purplish red color of grape, by lightly pickling and draining Japanese radish, mixing the radish with grapes and sugar to carry out the intermediate pickling, further adding grapes and sugar to the pickled product, and finally pickling the mixture. CONSTITUTION:Grapes are crushed, and separately, a Japanese radish is skinned and if necessary, cut to proper size. 4kg of the radish is mixed with about 180g of salt, about 180cc of vinegar, and about 500g of sugar, and pickled under a rather light weight for about 10-14 days. The lightly pickled radish is drained in a bamboo basket, mixed with about 600g of the crushed grape and about 60g of sugar, and pickled for about 3 days. After the intermediate pickling, the radish is mixed with about 400g of additional grape and about 40g of sugar, and pickled for about 3-10 days to obtain the final product.

Description

【発明の詳細な説明】 本発明は新規な構成を有する大根にぶどうで着色、味付
けをした漬物の製法を提供しようとするものである。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a novel method for producing pickles in which daikon radish is colored and seasoned with grapes.

以下１本発明の１実施例の詳細を説明する。The details of one embodiment of the present invention will be explained below.

ＩＥＩ工穆〜ぶどう（余市産のキャンペルス）を顆粒だ
け和してつぶしておく。IEI Komu - Mix only the granules of grapes (Campels produced in Yoichi) and crush them.

第３工程〜大根の皮をむき、太いもめは適当な大きさく
割る。Step 3: Peel the daikon radish and cut the thick radish into pieces of appropriate size.

１Ｅ３工穆〜第２工程を経た大根４ｍＫ、塩１８０ｇ、
酢１８０国、砂糖＋５００ｇを混 ぜなから漬込み、軽めの重石をして、 １０日〜１番日漬ける。（下漬工１り 第番工糧〜第３工糧の下漬工程を経た大根をざるなどく
上げて水切りし、これＫぶ ど）の顆粒６００ｇと砂糖６Ｑｇを 混ぜ、３日間糧度漬けておく、（中 漬工種） 第６エ程〜第４工程の中漬工種を経た大根を取り出し、
新たなぶどう顆粒４００ｇ ↓ と砂糖４０ｇを混ぜ５日〜ｌＯ間漬 込み、最終製品を得る。1E3 radish ~ 4mK of radish after the second process, 180g of salt,
Mix vinegar 180g, sugar + 500g, and pickle it, put a light weight on it, and soak it for 10 to 1 day. Mix 600g of granules (K grapes) with 6Qg of sugar and pickle for 3 days. (Nakazuke process type) Take out the daikon radish that has gone through the 6th to 4th process.
Mix 400 g of new grape granules with 40 g of sugar and soak for 5 days to 10 hours to obtain the final product.

なお、第３工程で酢を使用するととＫより着色、食味を
よくし保存性を高めることができる。In addition, if vinegar is used in the third step, the coloring and flavor will be better than that of K, and the preservation property will be improved.

本発明のものは、上述の如く 人、酢を使用することｋよって、糖の甘味と酢の酸味と
がうまく適合して食味が増し。The product of the present invention uses vinegar as described above, so that the sweetness of the sugar and the sourness of the vinegar match well, resulting in an enhanced taste.

着色も鮮やかｋなる。壇た、保存性も高めることができ
る。The coloring is also vivid. Moreover, it can also improve its shelf life.

Ｂ、ぶどう　（キャンペルス）特有の群中かな紫紅色が
大根の衰層部に浸透し１輪切りｋすると中央の自色部と
の色合いが見事になる。B. The medium purple-red color characteristic of grapes (Campels) permeates the decaying layer of the radish, and when you cut a single radish, the color contrasts beautifully with the natural color in the center.

０、本ぶど）漬に使用するぶどうは、余市童のキャンペ
ルスを使用したから良好な着色り０合成着色料は一切使
用していないから健康的な自然食品とすることができる
。0. The grapes used for the pickled grapes are Yoichido's Campels, so they have good coloring. 0. No synthetic coloring agents are used, so the grapes are a healthy natural food.

など、数多くの利点を有する有用な発明と言うべきもの
である。This is a useful invention with many advantages.

Claims (1)

【特許請求の範囲】[Claims] 大根に適量の塩、酢、砂糖を混ぜて所定時間下漬けした
のち水切りし、とれに適量のぶどうの顆粒と砂糖を混ぜ
て所定時間中漬けし、さらに適量の新たなぶど）の顆粒
と砂糖により所定時間本漬けすることを特徴とするぶと
う漬の製法。Mix daikon radish with appropriate amounts of salt, vinegar, and sugar, marinate for a specified period of time, drain, mix with appropriate amount of grape granules and sugar, marinate for specified period of time, and add appropriate amount of new grape granules and sugar. A method for producing butozuke, which is characterized by honzuke (honzuke) for a predetermined period of time.
JP57021811A 1982-02-12 1982-02-12 How to make grape pickles Expired JPS6020969B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP57021811A JPS6020969B2 (en) 1982-02-12 1982-02-12 How to make grape pickles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP57021811A JPS6020969B2 (en) 1982-02-12 1982-02-12 How to make grape pickles

Publications (2)

Publication Number Publication Date
JPS58138338A true JPS58138338A (en) 1983-08-17
JPS6020969B2 JPS6020969B2 (en) 1985-05-24

Family

ID=12065435

Family Applications (1)

Application Number Title Priority Date Filing Date
JP57021811A Expired JPS6020969B2 (en) 1982-02-12 1982-02-12 How to make grape pickles

Country Status (1)

Country Link
JP (1) JPS6020969B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0365134A (en) * 1989-08-03 1991-03-20 Rokuzo Tsuruta Preparation of pickles

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0417424Y2 (en) * 1985-02-22 1992-04-17

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0365134A (en) * 1989-08-03 1991-03-20 Rokuzo Tsuruta Preparation of pickles

Also Published As

Publication number Publication date
JPS6020969B2 (en) 1985-05-24

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