JPH04169149A - Production of pickled vegetable seasoned with pear - Google Patents
Production of pickled vegetable seasoned with pearInfo
- Publication number
- JPH04169149A JPH04169149A JP2294779A JP29477990A JPH04169149A JP H04169149 A JPH04169149 A JP H04169149A JP 2294779 A JP2294779 A JP 2294779A JP 29477990 A JP29477990 A JP 29477990A JP H04169149 A JPH04169149 A JP H04169149A
- Authority
- JP
- Japan
- Prior art keywords
- pear
- vegetable
- pickled
- seasoned
- colloidal solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 13
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 235000011293 Brassica napus Nutrition 0.000 claims abstract description 3
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims abstract description 3
- 241000220324 Pyrus Species 0.000 claims description 15
- 235000021017 pears Nutrition 0.000 claims description 8
- 244000155437 Raphanus sativus var. niger Species 0.000 claims description 3
- 240000008100 Brassica rapa Species 0.000 claims description 2
- 235000009849 Cucumis sativus Nutrition 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims 2
- 238000002791 soaking Methods 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 abstract description 10
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 3
- 235000005733 Raphanus sativus var niger Nutrition 0.000 abstract 2
- 240000001970 Raphanus sativus var. sativus Species 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000002791 Brassica napus Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 2
- 244000295724 Allium chinense Species 0.000 description 1
- 235000016790 Allium chinense Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、梨を利用した漬物の製法に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing pickles using pears.
（従来の技術）
従来、漬物にはいろいろあったが、伝統的な製法にもと
ずくものであり、優れた製法である一面、一定の枠内に
限られたちが多い。しだがって、味覚も限られたものと
なる。なかには大根のレモン漬、枝豆とリンゴのおろし
清、キュウリとキャベツ・干しブドウの洋酒清などの珍
しいものもある。しかし、一般的には、現代の若者が好
むような漬物が少ない。(Conventional technology) There have been various types of pickles in the past, but they are based on traditional manufacturing methods, and while they are excellent manufacturing methods, they are often limited to certain limits. Therefore, the taste is also limited. Some of the items are rare, such as lemon pickled daikon radish, grated edamame and apple, and cucumber, cabbage, and raisins made with Western sake. However, in general, there are not many pickles that today's young people like.
（発明が解決しようとする課題）
本発明は、これらの欠点を補うもので、梨を利用した製
法により、特徴のある新しい漬物を製造するものである
。(Problems to be Solved by the Invention) The present invention compensates for these drawbacks and produces a new and distinctive pickle using a production method using pears.
（実施例） 以下１本発明の１実施例について説明する。(Example) One embodiment of the present invention will be described below.
第１工程
皮を剥いて小割にした大根２ｋｇを、塩８０〜１００ｇ
、酢］００ｃｃ、砂糖２００ｇと混ぜ合わせ、大根と同
じ重量程度の重石をして冷暗所に置き、 １０日前後下
請する。（以下、同様に冷暗所に置く）第２工程
梨（二十世紀、幸水）の皮と芯を取り除いた果肉を、粉
砕機にかけてコロイド状の溶液を作っておく。1st step: 2 kg of peeled and cut radish, 80 to 100 g of salt.
, vinegar], 200 g of sugar, weigh it with a weight of about the same weight as the radish, place it in a cool, dark place, and leave it for about 10 days. (Hereafter, keep it in a cool, dark place.) 2nd Step: Remove the skin and core from pears (20th century, Kosui) and grind them into a pulverizer to make a colloidal solution.
（家庭で作るには、最近１万円前後で７粉砕機ミルサー
（Ｒ）が市販されている）
第３工程
下漬した大根をザルに上げ、水切り、あるいは２〜３時
間日陰干しをした後、第２工程を経た梨のコロイド溶液
６００ｇのなかに浸して３〜４日中漬する。(To make it at home, a 7-mill miller (R) is currently available on the market for around 10,000 yen.) 3rd step: Drain the pickled daikon radish in a colander, drain the water, or dry it in the shade for 2 to 3 hours. The pears that have gone through the second step are soaked in 600 g of colloidal solution for 3 to 4 days.
第４工程
中漬した大根を取り出し、再度梨のコロイド状の溶液５
００ｇを作り、これに浸して本漬し、４〜５日後より９
食する製品ができる。During the fourth step, take out the pickled radish and add the pear colloidal solution 5 again.
Make 00g, soak it in this, pickle it, and after 4 to 5 days, 9
Edible products are made.
本例は、大根の梨漬であるが、カブも同様である。In this example, radish pickled in pears is used, but turnips are also used.
胡瓜等は、工程の日数を幾分短縮する。また。Cucumbers, etc., shorten the process time somewhat. Also.
ラッキョウは塩、酢、砂糖の量を多くシ、中漬と本漬の
期間を合わせて一ヶ月くらいとする。Add a large amount of salt, vinegar, and sugar to the rakkyo, and pickle the pickled vegetables for about a month in total.
なお、漬物の甘さ・辛さは９人により好みがあり、甘め
のものを欲する人には、第３・４工程で少量の砂糖を加
えることも可能であるが。The sweetness and spiciness of the pickles are different for each of the nine people, and if you prefer something sweeter, you can add a small amount of sugar in the third and fourth steps.
梨のコロイド状の溶液は、それ自体に自然の甘味がある
。The colloidal solution of pear has its own natural sweetness.
（発明の効果）
本発明は梨を利用しているので、一般的に果物を食べる
と血液が微アルカリ性で正常になるといわれ、健康のた
めに良い。又、果物には。(Effects of the Invention) Since the present invention uses pears, it is generally said that eating the fruit makes the blood slightly alkaline and normal, which is good for health. Also, for fruits.
香気成分があり１通常、一つの果物には１〜２種類くら
いかと思いがちだが、数十種類から百種類以上の香気成
分がある。このため本発明の梨漬は、果物の爽やかにし
てデリシャスな味覚効果を生み、若者にも好まれる漬物
である。There are aroma components.1 Normally, we tend to think that each fruit has only one or two types, but there are dozens to over 100 types of aroma components. Therefore, the pear pickle of the present invention produces a refreshing and delicious fruit taste effect, and is a pickle that is liked by young people.
なお９本発明で使用する乳白潤色のコロイド状溶液を急
速冷凍すれば、長期保存ができ、梨の生食が限られた期
間のため、これを長期的に有効利用することができる。Note that if the milky white colloidal solution used in the present invention is quickly frozen, it can be stored for a long period of time, and since pears can only be eaten raw for a limited period of time, it can be effectively used for a long period of time.
したがって９年間を通し梨清の製造も可能である。Therefore, it is possible to produce pear seeds for nine years.
Claims (1)
に、適量の塩、酢、砂糖を混ぜ合わせて所定の期間下漬
した後、水切り、あるいは日陰干しをして、これを適量
の梨の果肉を粉砕したコロイド状の溶液のなかで、所定
の期間中漬し、さらに、再度作られた梨のコロイド状の
溶液のなかで、所定の期間本漬することを特徴とする梨
漬の製法。1. Mix pickled vegetables such as daikon radish, turnips, cucumbers, and rakkiyo with appropriate amounts of salt, vinegar, and sugar. After soaking for a specified period of time, drain or dry in the shade, and add an appropriate amount of pears. A pickled pear characterized by pickling the pulp of a pear in a colloidal solution made by crushing it for a predetermined period of time, and then pickling it for a predetermined period of time in a re-made colloidal solution of the pear. Manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2294779A JPH04169149A (en) | 1990-10-30 | 1990-10-30 | Production of pickled vegetable seasoned with pear |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2294779A JPH04169149A (en) | 1990-10-30 | 1990-10-30 | Production of pickled vegetable seasoned with pear |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04169149A true JPH04169149A (en) | 1992-06-17 |
Family
ID=17812180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2294779A Pending JPH04169149A (en) | 1990-10-30 | 1990-10-30 | Production of pickled vegetable seasoned with pear |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04169149A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100460733B1 (en) * | 2002-06-04 | 2004-12-09 | 최효승 | Method of producing pickled green tea leaves |
| KR100490921B1 (en) * | 1999-10-30 | 2005-05-19 | 충남대학교산학협력단 | Manufacturing process for pickled turnip |
-
1990
- 1990-10-30 JP JP2294779A patent/JPH04169149A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100490921B1 (en) * | 1999-10-30 | 2005-05-19 | 충남대학교산학협력단 | Manufacturing process for pickled turnip |
| KR100460733B1 (en) * | 2002-06-04 | 2004-12-09 | 최효승 | Method of producing pickled green tea leaves |
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