| 摘要 |
<p>PURPOSE:To prepare a pickled plum having unique taste somewhat different from the taste of pickled plum prepared by traditional method and comparable nutrient and suitable for the preservation over a fairly long period. CONSTITUTION:This process for the preparation of pickled plum is composed of the 1st pickling step to pickle 10kg of full-ripe plum with 1.2-2.0kg of salt, the summer drying step to dry the pickled plum in summer season, the exposure step to expose the dried plum to running water, the 1st drying step to dry the plum after the exposure treatment, the punching step to open 1-5 holes on the dried plum, the 2nd pickling step to pickle 10kg of the punched plum in a pickling liquor prepared by dissolving 300-600g of crystal sugar or muscovado in 1.8 liter of wine, Japanese rice wine, distilled low-class spirits, MIRIN (a sweet Japanese rice wine used as seasoning) or fruit liqueur and the 2nd drying step to dry the plum after completing the 2nd pickling step.</p> |
