JPH11243852A - Pickled onions - Google Patents

Abstract

(57) [Abstract] [Object] The present invention is an invention of pickled onion which is extremely delicious as a meal, a relish of sake and the like. The present invention relates to a method of adding a red plum pickle containing salt to a cut onion, vinegar and sugar, adding and mixing the mixture, leaving the mixed onion to stand for a predetermined period of time, mixing again after the standing, and then again It is a pickled onion characterized by being manufactured by being left for a time.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an onion pickle which is extremely delicious as a meal, a drink or the like.

[0002]

2. Description of the Related Art Conventionally, onions are generally used only as ingredients for boiled foods, miso soup, and curry and rice with potatoes, carrots and the like.

[0003]

However, onions are not used as a material for pickles. This is because when onion is used as a material for pickles, there is a disadvantage that it becomes extremely soft and loses crunchiness.

Accordingly, the present invention is to provide a pickled onion pickle that is not only soft but also has a crunchy texture even when onion is used as a pickle material, and is particularly good for sake. It is the purpose.

[0005]

According to the present invention, there is provided a method of adding red salted soybean paste containing salt to ume pickles, vinegar and sugar to cut onions, mixing and leaving the mixture to stand for a predetermined period of time, and then mixing again after the standing. After that, the pickled onion is characterized by being manufactured by being left again for a predetermined time.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the drawings. FIG. 1 is a view showing a process for producing the pickled onion of the present invention. A case where 3 kg of pickled onion is manufactured will be described.

First, after the outer skin of the onion 1 is removed, the onion whose outer skin has been removed is cut into a suitable size for eating, and 3 kg of the cut onion (cut onion 2) is prepared.

Next, 3 kg of the cut onion 2 prepared above is put in a pickle container 3, and thereafter 500 g of plum-picked red shiso 4 containing salt, 200 cc of vinegar 5 and 20 sugar 20.
Add 0 g and add. By adding vinegar 5, the spiciness of the cut onion 2 can be removed.

The cut onion 2-3 put in the pickle container 3
kg, 4-500 g of red shiso for pickling plums containing salt, 5-200 cc of vinegar, and 6-200 g of sugar are mixed (first mixing 7).

The first mixture 7 comprises 4-500 g of a salt-containing red plum pickle for pickled plum, 5-200 cc of vinegar, and 6-20 of sugar.
Mix so that 0 g sufficiently adheres to the cut onion 2.

[0010] After that, red shiso 4 for salted plum pickles
-500 g, vinegar 5-200 cc, and sugar 6-200 g were mixed so as to sufficiently adhere to the cut onion 2, and then mixed for about 12
The mixture is left to stand for a period of time (first standing 8). The first
Leaving 8 is left at room temperature.

After standing in the pickle container 3 for 12 hours, 3 kg of the cut onion 2 impregnated with salted red plum pickled plum 4, salted vinegar 5, vinegar 5, and sugar 6 are further sufficiently mixed and mixed (second mixing). I do. Then, the second mixed cut onion 2 is
Again, it is left at room temperature for about 12 hours (second leaving).

It was left for about 12 hours (second leaving), and it contained red salted ume pickles 4 containing salt, vinegar 5 and sugar 6
The cut onion 2 which has been sufficiently soaked and tasted is completed as an onion pickle 11.

[0013] The pickled onion 11 is completed at 2 ° C to 10 ° C.
If it is cooled at this temperature, it can be stored for about 6 months, so it can be transported to remote locations.

[0014]

According to the present invention, the onion is not softened, so that the onion does not become soft, the crunchiness remains, and the pickle becomes extremely delicious.

[Brief description of the drawings]

FIG. 1 is a diagram showing a process for producing pickled onions of the present invention.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 onion 2 cut onion 3 pickle container 4 red shiso for pickled plum 5 vinegar 6 sugar 7 1st mixture 8 1st leave 9 2nd mixture 10 2nd leave 11 onion pickles 12 cooling

Claims (1)

[Claims] 1. Addition and mixing of red plum pickles containing salt to ume pickles, vinegar and sugar containing cut salted onions, leaving the mixed onion for a predetermined period of time, mixing again after the standing, and then again leaving for a predetermined period of time An onion pickle characterized by being manufactured by: