JPS6083531A - Preparation of pickle - Google Patents

Abstract

PURPOSE:To prepare a pickle having low salt content, improved shelf stability, not damaging nutritive value of vegetable advantageously with respect to cost, by blending flesh of UME (Japanese apricot) of vinegar of UME with ethyl alcohol, sprinking the blend on fresh vegetables, sealing them. CONSTITUTION:Seeds of pickled UME are removed, the pickle is ground into paste, or vinegar of UME is prepared from raw UME extract. The paste or vinegar of UME is blended with ethyl alcohol, and the blend is adjusted to about 80-65 deg. Baume. In order to adjust acidity, etc., the solution is blended with seasoning such as MIRIN (a sweet SAKE), onion, garlic, honey, soy sauce, etc. in the cace of necessity. Raw vegetables which are washed with water, compressed, and dehydrated are cut into a size suitable for eating. A small amount of about 15-30g pickling solution is sprinkled upon about 100g cut vegetables, which are immediately packed into a packing bag or packing container of a size easily purchasable by consumers, weighed and sealed.

Description

[Detailed Description of the Invention] [Technical Field of the Invention] The present invention relates to a method for producing pickles, which utilizes the preservative effect due to the mutual effect of plum acid and ethyl alcohol, and does not add salt during pickling. This invention relates to a method for producing pickles with extremely low salt content.

[Technical background of the invention and its problems]

Traditional pickles are made in large quantities (more than 8%) for purposes such as preventing spoilage, promoting fermentation through fluid exchange between vegetable cells, and dehydrating.
Because the salt was stored in barrels, etc., the salt content is high, which has recently become a problem, and the nutritional value is reduced due to the destruction of vitamins by salt. However, there were problems such as the need for workers and the need for space for long-term storage.

[Purpose of the invention]

In view of the above-mentioned problems, the present invention has been developed by sprinkling cut raw vegetables with a pickling liquid containing either plum meat or plum vinegar and ethyl alcohol and immediately sealing the vegetables, thereby preventing the loss of nutritional components. Plum vinegar contains iron, vitamins B1 and B2
It has extremely low salt content, and the added effect of acid and ethyl alcohol from plum meat or plum vinegar improves preservability, and it can be consumed quickly, saving labor. The purpose of this invention is to provide a method for producing pickles that can be easily produced, with the aim of reducing costs by increasing the number of pickles.

[Summary of the invention]

In the present invention, cut vegetables are sprinkled with a pickling liquid containing either plum meat or plum vinegar and ethyl alcohol, and immediately sealed in sealed packaging, and the nutrition of the plum meat or plum vinegar is added to the vegetables. A container that compensates for nutritional deficiencies, has a sterilizing effect to enhance preservability due to the added effect of acid and ethyl alcohol from plum meat or plum vinegar, imparts plum flavor, and makes pickling easier. This was done so that costs could be reduced by saving labor in millet production and personnel.

An example of the manufacturing method of the present invention will be described.

Pickling ingredients include carrots, green peppers, burdock, okra, lotus root, asparagus, onions, udon, celery, Japanese ginger, and other raw vegetables.Any kind of raw vegetables can be used, including cucumbers, eggplants, Chinese cabbage, etc., which have a high water content. (11 Preparation of Pickling Solution Remove the seeds from the pickled plums, crush them into a paste, or add ethyl alcohol to plum vinegar made from fresh plum extract, and adjust the concentration to Baume 80~ 65 and adjust the sourness etc., add seasonings such as mirin, onion, garlic, honey, soy sauce, etc. as necessary.You may also use shochu, whiskey, etc. in place of ethyl alcohol. .

(2) Wash the raw vegetables, compress them, drain them, and cut them into edible pieces (2 to 5 nm).

(3) For about 100 iI of cut vegetables, add 15 ml of the above pickling solution.
11-~30? Immediately store the product in a packaging bag or packaging container of a size that is easy to sell to consumers, weigh it, and then seal it.

The products thus obtained can be eaten immediately after pickling, and can be kept for a longer period of time than conventional pickles. The flavor hardly changes over a long period of time.

〔Effect of the invention〕

In the present invention, the cut vegetables are sprinkled with a liquid made by mixing plum meat or 1N yen of plums with alcohol, and then immediately sealed and packaged.
Because the acid and alcohol penetrate easily, it can be used quickly, and the nutritional value of the vegetables is not harmed, and the nutritional value of plum meat or plum vinegar is added, so the nutritional value is particularly excellent, the flavor is good, and the additive effect of the acid and ethyl alcohol It has a long shelf life due to its strong bactericidal ability, so there is no need to add salt, and the salt content in plum meat or plum vinegar is low at 2% of the total salt content, and it can be packaged immediately. It saves on storage space, work space, and personnel, resulting in significant cost reductions, and since it is sprinkled in liquid and immediately packaged, there is no risk of nutrients being washed away.

Claims (1)

[Claims] (1) Production of pickles characterized by coating cut raw vegetables with a small amount of a pickling solution made by blending ethyl alcohol with ume flesh from which seeds have been removed or plum vinegar extracted from fresh plums and sealing the package. Method.