Preparation of pickle
专利汇可以提供Preparation of pickle专利检索，专利查询，专利分析的服务。并且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 80W65° 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 15W30g 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.
COPYRIGHT: (C)1985,JPO&Japio，下面是Preparation of pickle专利的具体信息内容。
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