JPS5850696B2 - Vegetable pickle production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing pickles of vegetables such as cabbage, cucumber, eggplant, rakkyo, and garlic.

Generally speaking, pickled foods are mainly salted, and because they contain a large amount of salt, they tend to be avoided as they are too salty.

In addition, because excessive intake of salt is not good for health, pickles with less salt have come to be preferred.

This invention has been made in view of the above-mentioned circumstances, and provides a method for producing pickled vegetables having a unique flavor by adding vinegar, an appropriate amount of sugar, plum vinegar, perilla, etc., without using salt.

This invention will be specifically explained below based on the following examples.

Example 1 Rakkyo 5 parts Plum Vinegar 8 parts Rock sugar 5 parts Perilla leaves 2 parts First, Rakkyo is washed with vinegar or shochu at 35°C, and then boiled with vinegar or shochu.

Next, the boiled rakkyo is taken out and soaked in plum vinegar obtained by soaking plums in vinegar, along with the rubbed perilla leaves and rock sugar.

Example 2 Bamboo shoots 5 parts Vinegar 8 parts Rock sugar 5 parts Bamboo shoots are washed with vinegar or shochu at 35°C, boiled in vinegar, and then soaked with perilla leaves and rock sugar mixed in the vinegar.

As shown in the above embodiments, the present invention can be applied to most vegetables that are the main ingredients of pickles, as long as they are commonly used as pickles.

In addition, the vinegar for pickles is preferably rice vinegar made by fermenting rice and koji.Adding shiso leaves to this extracts the dark reddish-purple and reddish pigments of shiso, giving it a bright color to pickles. It can be colored.

As explained in detail above, in the pickle manufacturing method according to the present invention, vegetables are boiled in vinegar or shochu, etc., so that the nutrients contained in the vegetables are not lost to the pickling juice, etc., which promotes rotting, cold, etc. It has a good shelf life due to the water evaporating and the bactericidal effect of vinegar.

In addition, the pigment in the shiso leaves gives it a bright red color, and it also has a nice aroma that can increase your appetite.

Furthermore, since no salt is used as a pickle, there is no salty taste, so even people who are restricted in salt intake can enjoy the taste, and when added to a meal, it has the effect of increasing appetite.

Claims (1)

[Scope of Claims] 1. A method for producing pickled vegetables, which comprises boiling desired vegetables in vinegar or shochu and then soaking them in vinegar in which an appropriate amount of sugar such as rock sugar or honey is dissolved. 2. Boil the desired vegetables in vinegar or shochu, then pickle the plums in vinegar, add perilla leaves and an appropriate amount of rock sugar,
A method for producing pickled vegetables, characterized in that the pickles obtained by adding sugar such as honey are soaked in juice.