JPS62155042A - Onion pickled in sake lee - Google Patents

Abstract

PURPOSE:Onions, pickled in SAKE lees, obtained by drying specific pickled onions in the sun, alternately putting the onions and a mixture of SAKE lees with medium crude granulated sugar in a container and pickling the onions and suitable as a relish for SAKE, tea cake, etc., and having improved flavor of the onions. CONSTITUTION:After cutting down the top and bottom, skinning and sufficiently washing with water, one kg onions and 0.1-0.2kg salt are alternately put in a container while sprinkling the salt an adequate amount of water is added. A weight stone weighing 1.5-2kg is then placed thereon to pickle the onions for several days until the onions soaked in water. The pickled onions are then taken out of the container and dried in the sun for, e.g. 5-8hr, and then the onions and a mixture of 1kg SAKE lees with 0.05-0.1kg medium crude granulat ed sugar are alternately put in another container and pickled for 6 months - 2 years so as not to expose the onions on the top surface.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to pickling onions in lees.

(Conventional technology) Traditionally, sake lees were used to make pickles by cutting a white melon in half lengthwise, taking out the middle part deeply, and applying a thick layer of salt.
Dry in the sun for 2 hours and pour off the melted salt. Separately, mix the sake lees with salt to taste. Prepare a ratio of 2 melons for 1 cup of the sake lees. Place a 6-9 cm thick shield mixed with salt at the bottom of the pickling channel. There is Narazuke, in which the gourds are laid out on their backs so that they do not come into contact with other gourds on a bed of about 300 ml of thickness, then moderate pressure is applied, and after one year, the lees are replaced and the same process is repeated for three years. The Narazuke is mainly made with ingredients such as white melon and cucumber, but other ingredients such as eggplant, cucumber, radish, and lotus root are also used to give a different taste.

(Problems to be Solved by the Invention) However, although there are some limitations to conventional lees pickles using vegetable materials, there are still few such types, and even more applications are required, and different vegetable materials have been used. There was also a desire for a method that could be completed by making use of the current material. Furthermore, although onions are now available on the market throughout the year, there are almost no processed onion foods, and the ways in which onions can be used have been completely limited.

The present invention has been made in view of the above points, and an object of the present invention is to provide pickled onions in lees that do not reduce the texture and taste of onions by using onion materials.

(Means for Solving the Problems) The gist of the present invention to achieve the above object is to add 1 (by weight) part of an onion, which has been cut off from its top and bottom, peeled and washed with water, salted with 0.1 to 0.2 (weight) of the onions, sprinkle them in a container alternately, then add an appropriate amount of water and place 1.5 to 2 (weight) parts of weights from the top.
1 part (by weight) of the onion was taken out of the container and dried in the sun, followed by 1 part (by weight) of sake lees and 0.05 to 0.1 part (by weight) of medium brown sugar. Alternately put the mixture and 1 part (by weight) of onion in a separate container.
Pickled onions are pickled in onion lees for about a month to two years.

(Example) An embodiment of the present invention will be described below.

In this example, 10 kg of S onion, 10 kg of sake lees, 1 salt
．． 2 kg and medium-sized sugar (medium-sized sugar, coarse grain > 0.5 k)
This is onion pickled in lees using g ~ 1 kg. In addition, use 1 kg of Nakazara for sweet, and 0.5 kg for standard.
It is what you use.

Cut off the top and bottom of 10 small onions, peel and wash them, and put 1.2 kg of salt in a container that can hold 10 kg of onions.
Add 1.8 g of water alternately while sprinkling them thoroughly, then add 1.81 g of water into the container, weight it with a weight (approximately 20 kg), and leave it for pickling until the onions are soaked with water (4 to 10 days). After letting the pickles sit, remove them from the container and leave them to dry in the sun for 5 to 8 hours. Furthermore, 10 kg of sake lees and 0.5 kg of nakazara (the same amount as onions)
A mixture of sake lees and nakazara and sun-dried onions are placed alternately in a container and soaked so that the onions are not exposed on the top. The onions are ready to eat after being pickled for about 6 months to 2 years, but if you take onions that have been pickled for a year and pickle them in a mixture of fresh sake lees and nakazara, they become an even more delicious food. Also, the top lid of the container containing the onions should be formed to prevent insects from entering, and the container should be placed in a cool place that will not be exposed to sunlight.

(Effects of the Invention) As explained above, according to the present invention, onions are pickled in lees and eaten as snacks with sake or as accompaniment to tea, which is a different manufacturing method from the conventional Narazuke (the pickles are left before drying in the sun). It has an excellent effect as a processed food that takes advantage of the flavor of onions obtained by lees-pickling (adding sugar to sake lees, etc.). You can adjust the sweetness.

Claims (1)

[Claims] 1 onion (by weight) with top and bottom cut off, peeled and washed
Place the onions alternately into a container while sprinkling 0.1 to 0.2 parts (by weight) of salt, then add an appropriate amount of water, place 1.5 to 2 parts (by weight) of a weight from the top, and add 1.5 to 2 parts (by weight) of salt. 1 part (by weight) of the onion is soaked in water, then 1 part (by weight) of the onion is taken out of the container and dried in the sun. 1 part (by weight) and 1 part (by weight) of onion are placed alternately in separate containers and soaked for about 6 months to 2 years.