JPS5951737A - Preparation of salt-free pickled plum incorporated with leaf of red beefsteak plant - Google Patents

Abstract

PURPOSE:To prepare salt-free pickled plum, by washing a plum fruit with SHOCHU (a distilled alcoholic beverage made from rice, etc.) or vinegar and pickling with pure rice vinegar; separately, crumpling washed and drained leaves of red beefsteak plant, adding pure rice vinegar and grated juice of unripe plum to the leaves; and adding the mixture to the pickled plum. CONSTITUTION:Plum fruits are washed with SHOCHU or vinegar, dried, put into a wide-mouthed bottle or an earthenware pot together with 900ml of pure rice vinegar per 1kg of the plum fruit, and sealed. 600g of the tip of the leaves of red beefsteak plant is washed with water, drained, and crumpled in vinegar. The blackish beefsteak plant juice exudated at first is removed completely by squeezing the leaves, and pure rice vinegar is again added to the leaves. 6-7 pieces of unripe plum fruits are grated with a porcelain grater, the juice is added to the beefsteak plant leaves, and the mixture is thoroughly kneaded, and into the wide-mouthed bottle or the earthenware pot containing the pickled plum, and sealed. An ideal pickled plum can be obtained after 20-30 days.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing salt-free red perilla plum pickles.
How to make pickled plums and pickled plums - C (Yo, wash the plums in water, drain them, add 20 to 30 tsp of salt to the plums, pickle them, and then add red perilla leaves rubbed with salt.) It was soaked in water.

However, the traditional method of manufacturing umeboshi and umezuke contains a large amount of salt, making it salty and people tend to avoid it.Additionally, excessive salt intake can cause health problems such as high blood pressure and arteriosclerosis. In order to improve the above-mentioned problems, some products are pickled in sugar or alcohol, but they are recommended for health reasons such as for sick people whose intake of sugar and alcohol is completely restricted. In addition to being undesirable, it also had the disadvantage of losing the acidity of plums due to the sugar and alcohol content.

The present invention was made to solve the above-mentioned drawbacks, and by using pure rice vinegar containing a large amount of organic acids and amino acids without using any salt, the unique sourness and flavor of plums can be maintained. In addition, the purpose of the present invention is to provide a method for producing pickled red perilla (1σ pickled vegetables) without salt, which does not cause the plums to rot completely.The following is a detailed explanation of the production method according to the present invention based on all embodiments.

First, 900 me of statically fermented pure rice vinegar for 11 cg of plums.
, red shiso leaf tip 6002, and glass leaf) wide robin or skein bottle? Prepare: Wash the above plums with shochu or vinegar, dry them, then put them in a wide-mouthed bottle or bottle (along with pure rice vinegar, seal it, and leave it there until you get the red shiso).

Next, wash the hand-made red shiso well, drain the water, pinch the leaves and put it in a mortar / 1. Junmai vinegar? A small amount of D11 is too much.The blackish shiso juice that came out from the massaging is squeezed out well. Then, put it back into the nari pot and add Junmai Vinegar Shoka. Ome 6-7 with perilla miso soup Yc
Grate it on a grater, mix it well, and put it in the wide-mouthed jar or bottle container in which you soaked it. Seal it.

Therefore, as mentioned above, the red shiso umezuke produced by sea urchin is kept for 20 to 30 days to obtain the ideal umezuke.
In order to oxidize the pigment called anthochyan contained in perilla leaves and change the color of perilla leaves from reddish-purple to reddish-red,
It becomes a bright red color and becomes colored within 20 to 30 days after the addition.In addition, the pickled plums produced in the above manner can be stored well as they are. However, in addition, in the above production method, red perilla leaves? Tsundesuri fI+
Put it in a small amount of pure rice vinegar, and add it to the pot. Add pure rice vinegar to give a sweet taste and improve color development.In addition, in the above production method, when massaging the red shiso for the second time, add 30 to 401 Pff of brown sugar, IJI + Ememomi. The best pickled plums can be obtained by putting them in a wide-mouthed jar or bottle and storing them for a certain period of time.On the other hand, according to the present invention, Junmai vinegar is produced by making sake moromige using all rice grains as raw materials, and then fermenting it with acetic acid in wooden barrels for a long time, so it is rich in organic acids and amino acids, making it a perfect pickle. Fl is probably optimal.As explained in detail above, according to the method for producing salt-free red shiso plum pickles of the present invention, no salt is used at all, and the pickling is done using pure rice vinegar, so it is not as easy as conventional methods. It retains the unique acidity and mild flavor of plums without being too salty, and the sterilizing effect of 11 tons allows it to be stored for hours. By sterilizing plum and perilla leaves with alcohol before crushing them, you can prevent the growth of mold caused by the growth of Kuchiya.

Furthermore, after pickling (1B, or tma (117,000), it becomes a bright red color compared to the conventional one, and there is no salt, sugar, or alcohol content, so you can limit the intake of kneading, etc. It is safe to eat even for people with low body weight, and it is useful for maintaining health and improving one's constitution. For the usage of unsalted red perilla obtained from 1 pickle, -C, 1 digit, '+ -J' 4
Used for neutralizing beverages and 111 m extracts 1+, 1
．． Nikai 11σ pickled rice, pureed and no chimin lr
Make it into noyam or boil it with brown sugar;
, make it into a shirt, or strain it and put it on -C
Use soy sauce, n'V7J11 and seasoned vegetables. 3 Also hard (every pickle is finely chopped, bonito flakes, soy sauce added, Japanese dishes, stir-fried dishes, deep-fried dishes, etc.)
The scope of use will be expanded according to taste, such as as an accompaniment to grilled foods.Patent applicant: Hisako Takeuchi, Patent attorney: Akira Keken

Claims (1)

[Claims] Plums that have been washed and dried with shochu or vinegar are soaked in a specified ratio with pure rice vinegar, then washed and drained red perilla leaves are rubbed with pure rice vinegar, and the juice from the first rubbing is discarded. Add the pure rice vinegar and grated plum juice again and mix to make a juice. Add some drops to the pickled container and mix
, jJ t, -C Naruko 411 method for producing salt-free red shiso plum pickles.