JPS59125840A - Preparation of pickled plum - Google Patents

Abstract

PURPOSE:To prepare pickled plum having a drug effect without lowering the characteristic taste of piclked plum, by mixing unripe plums with herbs, and immersing in plum vinegar under a weight. CONSTITUTION:Unripe plums are put into a vessle, sprinkled and mixed with salt, covered with a mixture of green pine leaves, persimmon leaves, NANTEN (fruit of Nandica domestica), KAGOSO (flower of Prunella vulgaris), BIWAYO (leaf of Eriobotrya japonica), GENNOSHOKO (whole grass of Geranium thunbergii), GAIYO (leaf of Artemisia argyi), JUYAKU (whole grass of Houttuynia cordata), SOYO (leaf of Perilla frucescens), TOSHIN (fruit of Capsicum annum), and REIGAI (fruit body of Ganoderma lucidum) which are dried in the sun or in the shade, and left to stand for several months under a weight of about 200kg inserting a lid between the weight and the content. Thereafter, the pickled plum is subjected to the ordinary procedures for the preparation of pickled plum, e.g. drying in the sun in summer season, and leaving in outdoors at night, etc.

Description

[Detailed Description of the Invention] Conventionally, pickled plums were made by adding salt and sour leaves to green plums and drying them in the summer sun or at night. Add Chinese medicine - ζGIV grasses, pressurize the green plums with a weight, release moisture, and soak the medicinal herbs to extract the ingredients of each (a) for several months. - This extensive soaking was done to melt and ripen the medicinal components of the plums, and to obtain pickled plums that have two medicinal effects.To explain this in detail, 1000g of carefully selected green plums were harvested at the appropriate time. Sprinkle 180 g of salt in a container, mix, harvest at the appropriate time, and dry in the sun or shade to suit each type of evening pine leaves, persimmon leaves, -ten% summer dried grass, loquat leaves,
Current evidence, Chili pepper % in each Q05g of Mataha, Juyaku, and Soha
Add a 001g copy of each of the rice bowls, mix them, arrange them on top of the green plums, and place a weight of about 200K9 through the lid. to mix with,
Without being exposed to sunlight, this aqueous solution reaches the upper part and submerges the medicinal herbs.On the other hand, the ingredients in the valleys of the medicinal herbs are extracted into the aqueous solution by pressurization or immersion, and are mixed and melted. ``Persimmon leaves'' are good for the kidneys, heart 1 rat, blood pressure lowering, 1 southern sky'' is good for health, eye disease, antitussive, etc. Medicinal properties such as high blood pressure prevention and other medicinal herbal ingredients penetrate plum meat, and some ingredients combine and some ingredients C.
In this way, each ingredient is extracted into the pot through several months of immersion, and the components are harmoniously fused and ripened. exposing it to the sun or drying it at night (this is a well-known method).

Next, as a result of the tasting, the amount of medicinal herbs in the umeboshi is very small compared to the umeboshi, so these ingredients penetrate into the umeboshi, but the smell disappears and does not harm the original taste of the umeboshi.

Umeboshi produced using this method has long been used not only as a natural food, but also as a natural food.
The various healing effects of mulberry, combined with the effects of plums, are a very useful invention that can prevent pinching diseases and improve health.

Patent applicant agent

Claims (1)

[Claims] Salt-pickled green plums are placed in each bowl, and the top layer is filled with green pine needles, persimmon leaves,
Nanten, summer dried grass, loquat leaves, present evidence, matate leaves, ten medicines, Q leaves,
A method for producing umeboshi, which is characterized by mixing chili peppers and reimata, placing them under pressure, and pickling them.