| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method for producing an edible Ume (Japanese apricot), edible even by a person, living on salt-reduced foods and restricted in ingestion of common salt and using a vinegar. SOLUTION: A pure rice vinegar in an amount of about 80% based on the weight of an Ume and black sugar in an amount of about 30% based on the weight of the Ume are added to the Ume freed from harshness by dipping in fresh water for about 3 hr, cooling and drying the resultant Ume at a low temperature of 5-8 deg.C for about 12 hr and the resultant Ume is then aged at normal temperatures.</p> |
