JPS57202247A - Preparation of saltless pickled ume - Google Patents
Preparation of saltless pickled umeInfo
- Publication number
- JPS57202247A JPS57202247A JP8637781A JP8637781A JPS57202247A JP S57202247 A JPS57202247 A JP S57202247A JP 8637781 A JP8637781 A JP 8637781A JP 8637781 A JP8637781 A JP 8637781A JP S57202247 A JPS57202247 A JP S57202247A
- Authority
- JP
- Japan
- Prior art keywords
- ume
- leaf
- dipping
- vinegar
- saltless
- 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
- 244000124853 Perilla frutescens Species 0.000 abstract 5
- 235000016374 Perilla frutescens var crispa Nutrition 0.000 abstract 5
- 235000015640 Perilla frutescens var frutescens Nutrition 0.000 abstract 5
- 238000007598 dipping method Methods 0.000 abstract 4
- 235000021419 vinegar Nutrition 0.000 abstract 4
- 239000000052 vinegar Substances 0.000 abstract 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
PURPOSE: To obtain a saltless pickled UME containing substantially no common salt, by dipping an UME in vinegar, and adding a leaf of a beefsteak plant thereto.
CONSTITUTION: A fruit of UME is directly washed with water or dilute aqueous ethanol in a concentration of 10W50% V/V, and then dipped in vinegar, e.g. rice vinegar. A leaf of a beefsteak plant is washed with water, thoroughly drained and well rubbed with vinegar to remove the harshness therefrom. The resultant leaf of the beefsteak plant in an amount of 0.2kg based on one kg fruit of the UME is then added to the dipped UME. If the leaf of the beefsteak plant is added to the UME in the course of the dipping, the first dipping of the UME is carried out for 10W20 day, and finally dipped for one month. If the leaf of the beefsteak plant is added at the beginning, the final dipping is carried out for 60 days or longer. The resultant Pickled UME is then dried suitably to give the aimed saltless pickled UME.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8637781A JPS57202247A (en) | 1981-06-03 | 1981-06-03 | Preparation of saltless pickled ume |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8637781A JPS57202247A (en) | 1981-06-03 | 1981-06-03 | Preparation of saltless pickled ume |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS57202247A true JPS57202247A (en) | 1982-12-11 |
Family
ID=13885183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8637781A Pending JPS57202247A (en) | 1981-06-03 | 1981-06-03 | Preparation of saltless pickled ume |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57202247A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61219336A (en) * | 1985-03-23 | 1986-09-29 | Susumu Katayama | Preparation of pickled plum having low salt content |
| JP2015112102A (en) * | 2013-12-16 | 2015-06-22 | ポッカサッポロフード＆ビバレッジ株式会社 | Umeboshi flavor composition, and method of imparting umeboshi flavor |
-
1981
- 1981-06-03 JP JP8637781A patent/JPS57202247A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61219336A (en) * | 1985-03-23 | 1986-09-29 | Susumu Katayama | Preparation of pickled plum having low salt content |
| JP2015112102A (en) * | 2013-12-16 | 2015-06-22 | ポッカサッポロフード＆ビバレッジ株式会社 | Umeboshi flavor composition, and method of imparting umeboshi flavor |
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