JPS6258947A - Pickle - Google Patents

Abstract

PURPOSE:To produce a pickle having the flavor of plum and delicious taste and useful as an excellent alkaline food, by immersing dried vegetable such as Japanese radish in a specific plum vinegar, adding salt to the vinegar, carrying out the preliminary pickling of the vegetable and immersing the lightly pickled vegetable in fresh plum vinegar to effect the main pickling. CONSTITUTION:Vegetables such as cucumber, eggplant, Japanese radish 1, Chinese cabbage, etc., are dried to remove water from the vegetables to an extent and are immersed in a plum vinegar 3 produced by adding a mineral- containing sodium bicarbonate spring water to the juice squeezed out from plum fruit. Salt is added to the vinegar and the vegetables are lightly pickled under a weight 4 and then immersed in a fresh plum vinegar to effect the main pickling.

Description

[Detailed description of the invention] [Industrial application field] This invention relates to pickles.

[Conventional technology]

Traditionally, 1 green vegetables were pickled using plum vinegar made from plum fruit.

However, plum fruit is rich in protein and fat, and is highly nutritious, containing minerals such as calcium, phosphorus, and iron that keep the blood alkaline, as well as vitamins A and C. Furthermore, the acidity, which is mainly composed of citric acid, has the property of increasing the secretion of gastric juice and other digestive enzymes and aiding in digestion and absorption.

In this way, plum fruit is an excellent alkaline food,
Plum vinegar squeezed from plum fruit is also an excellent food product, but it has not been used much in food products, including pickles.

[Problem that the invention seeks to solve]

The inventor aims to provide new pickles that are more delicious than ever and are good for health by utilizing plum vinegar, which is excellent as a food, in pickles.

[Means for solving problems]

This invention involves soaking cucumbers, eggplants, radishes, Chinese cabbage, and other vegetables that have been dried to remove a certain amount of water in plum vinegar, which is made by mixing the juice squeezed from plum fruits with baking soda hot spring water containing mineral substances, and then adding salt. After lightly pickling the vegetables, they are soaked in fresh plum vinegar to purify them.

[Effect]

The effects of this invention will be explained below.

(1) Since the vegetables are dried in advance, the penetration of mineral substances such as salt, plum vinegar, and baking soda hot spring water can be promoted. Drying should be kept to a level that does not impair freshness. (2) Ume vinegar is mixed with baking soda hot spring water, so it contains organic acid components (citric acid, nicotinic acid, malic acid, amino acids, etc.) that give plum vinegar its unique extremely sour taste. Baking soda can chemically combine with mineral substances in hot spring water to reduce its extremely sour taste.

Moreover, the mineral substances in the baking soda hot spring water have the effect of creating a soft flavor and enhance the mineral substances in the plum fruit.

In addition, excessive salt is removed by immersing it in baking soda hot spring water.

Therefore, by soaking vegetables in plum vinegar mixed with baking soda hot spring water, the plum vinegar and mineral substances penetrate into the plum meat, giving it an unprecedented rich and round taste with the scent of plums, and at the same time making it extremely delicious. It becomes an alkaline health food.

(3) The reason for performing the shallow pickling and honzuke operations twice is to prevent water from coming out of the vegetables during soaking, which would lower the concentration of the plum vinegar, reducing the effectiveness of the soaking and causing spoilage. It is. For this reason, vegetables are pickled first, and after removing enough moisture from the vegetables, they are pickled to ensure that each ingredient is completely soaked. Furthermore, in honzuke, vegetables can be seasoned efficiently by adding various additives to adjust the taste of the product.

〔Example〕

Hereinafter, one embodiment of the present invention will be described based on the drawings.

Use daikon radish for vegetables. Remove the radish leaves and heat to 40-50℃.
Place in a drying room for about a day to dry.

Next, as shown in Figure 1, the dried radish (1) is poured into a barrel (
The radish is soaked in the plum vinegar (3) in 2), salt is added, and a weight (4) of about 1/3 of the weight of the radish is placed on it for about 3 to 5 days to lightly pickle it.

When pickling is finished, as shown in Figure 2, radish (1)
A small hole (5) with a diameter of 10 to 15 mm is made in the longitudinal direction, and the perilla (6) is placed in this small hole (5). Perilla includes Japanese perilla and Japanese perilla. Adding shiso makes the flavor even richer.

Finally, as honzuke, add 7-8% of sugar for sweet taste or salt for dry taste to plum vinegar for 1 week to 10 days.
It is completed after soaking for a day.

Plum vinegar is made by showering plum fruit with liquid nitrogen to -150%
The product was flash-frozen at ~-180°C, thawed, placed in a basket, placed with 20 kg of weight per 10 kg of plum fruit, and the squeezed liquid was mixed with baking soda hot spring water having the ingredients shown in Table 1.

In this example, the ratio is 60 to 70% of the sodium bicarbonate hot spring water to 30 to 40% of the liquid juice.

Plum fruit is softened by freezing, so there is no need for salting as in the conventional method, and unsalted plum vinegar can be obtained. Therefore, there is an effect that pickles can be easily processed.

(Leaving space below) Table 1 [Effects of the invention] This invention makes pickles by soaking vegetables in plum vinegar mixed with baking soda hot spring water, making it possible to make pickles that are unprecedented in taste and at the same time provide excellent alkaline health food. It will be done.

[Brief explanation of the drawing]

FIG. 1 is a sectional view showing a state in which it is soaked. Figure 2 is a cross-sectional view of a radish.

Claims (1)

[Claims] 1. Cucumbers and eggplants that have been dried to remove some moisture,
Daikon radish, Chinese cabbage, and other vegetables are soaked in plum vinegar, which is a mixture of the liquid juice squeezed from plum fruit and baking soda hot spring water containing minerals, and salt is added to lightly pickle the vegetables.Then, the vegetables are soaked in fresh plum vinegar. Pickles characterized by being pickled