JPS5581541A - Preparation of low-salt pickled vegetable - Google Patents
Preparation of low-salt pickled vegetableInfo
- Publication number
- JPS5581541A JPS5581541A JP16282378A JP16282378A JPS5581541A JP S5581541 A JPS5581541 A JP S5581541A JP 16282378 A JP16282378 A JP 16282378A JP 16282378 A JP16282378 A JP 16282378A JP S5581541 A JPS5581541 A JP S5581541A
- Authority
- JP
- Japan
- Prior art keywords
- pickling
- vegetables
- salt
- liquor
- heating
- 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
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
PURPOSE: To prepare low-salt, pickled vegetables having natural and mild acid taste, at low cost, while preventing the putrefaction of the product, without using pre-pickling procedure, by adding lactobacillus to the pickling liquor, and pickling the vegetables in the fermenting liquor.
CONSTITUTION: Salted vegetables are desalted to a salt content of about 4W10%, and optionally after squeezing, placed into a vessel together with pickling liquor containing about 1.5W4% of salt and fermented with active lactobacillus. The vessel is sealed, sterilized by heating, and quenched. The heating promotes the migration of the components of the pickling liquor into the vegetables, which enables the elimination of pre-pickling process. The acid-producing reaction of the lactobacillus is also stopped by the heating.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16282378A JPS5581541A (en) | 1978-12-16 | 1978-12-16 | Preparation of low-salt pickled vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16282378A JPS5581541A (en) | 1978-12-16 | 1978-12-16 | Preparation of low-salt pickled vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5581541A true JPS5581541A (en) | 1980-06-19 |
Family
ID=15761900
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16282378A Pending JPS5581541A (en) | 1978-12-16 | 1978-12-16 | Preparation of low-salt pickled vegetable |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5581541A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57194745A (en) * | 1981-05-22 | 1982-11-30 | Isao Horiuchi | Low salt preservation of pickled ume |
| CH680972A5 (en) * | 1990-09-28 | 1992-12-31 | Nestle Sa | |
| CN102948721A (en) * | 2011-12-16 | 2013-03-06 | 湖北山乡调味饮品有限公司 | Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof |
| CN104172038A (en) * | 2014-07-18 | 2014-12-03 | 湖北工业大学 | Potherb mustard-pickled product and low-salt fast pickling method thereof |
-
1978
- 1978-12-16 JP JP16282378A patent/JPS5581541A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57194745A (en) * | 1981-05-22 | 1982-11-30 | Isao Horiuchi | Low salt preservation of pickled ume |
| CH680972A5 (en) * | 1990-09-28 | 1992-12-31 | Nestle Sa | |
| CN102948721A (en) * | 2011-12-16 | 2013-03-06 | 湖北山乡调味饮品有限公司 | Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof |
| CN104172038A (en) * | 2014-07-18 | 2014-12-03 | 湖北工业大学 | Potherb mustard-pickled product and low-salt fast pickling method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS533594A (en) | Preparation of brewed foods | |
| JPS5743679A (en) | Preparation of vinegar from peel of citrus fruits after squeezing fruit juice | |
| GB1062988A (en) | Improvements in and relating to the production of vegetable juices with simultaneous production of pickled fodder and inoculation material for the preparation of fermented fodder | |
| JPS5592662A (en) | Beverage made by lactic fermentation of adlay and method of making the same | |
| JPS548785A (en) | Preparation of protein hydrolyzate | |
| ES8605950A1 (en) | Process for producing frozen frogfish liver and product therefrom | |
| JPS557035A (en) | Preparation of salted meat | |
| JPS56109548A (en) | Rice-bran paste composition, its preparation, and preparation of pickled vegetable using said rice-bran composition | |
| JPS5747445A (en) | Preparation of food similar to fresh cheese and having high preservability | |
| JPS57122775A (en) | Fructose drink | |
| JPS57138370A (en) | Preparation of vegetable juice having improved flavor | |
| JPS55160722A (en) | Preparation of drinking water containing aloe extract and live microorganism | |
| JPS5682085A (en) | Prevention of tightly packed food product from rotting | |
| JPS55111750A (en) | Preparation of pickles by vacuum treatment | |
| JPS5545330A (en) | Making method of rice cracker containing "natto" (fermented soybean) | |
| JPS5747467A (en) | Preparation of food preservative and preserving method of food | |
| JPS57181668A (en) | Preparation of worcester sauce | |
| JPS5279084A (en) | Preparation of microbial protein and fat and oil from vegetable carboh ydrate | |
| JPS5763066A (en) | Preparation of pickled ume | |
| JPS5758873A (en) | Preparation of fish-paste product | |
| JPS55114272A (en) | Preparation of "mamushi" extract | |
| JPS557044A (en) | Preparation of odorless garlic pickled in sake lees | |
| JPS56121452A (en) | Preparation of rice-bran paste for making pickled vegetable having improved taste and flavor | |
| JPS57132868A (en) | Preparation of food for storage | |
| JPS56134996A (en) | Preparation of fermented beer |