| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for manufacturing blueberry scallion pickles added with color and flavor of blueberry, and blueberry scallion pickles having taste with body and manufactured by the manufacturing method.SOLUTION: A method for manufacturing blueberry scallion pickles includes: adding blueberry jam of 10-20% of a weight of scallions followed by stirring and coating; bagging the product followed by heat sterilizing at 70-80°C for about 30 minutes; and aging the product as it is in a bagged state for eight or more days. The scallions are obtained by soaking raw scallions 10-15% saline water followed by lactic acid fermentation, pickled in salt with 15-20% salinity followed by pickling for at least one month, soaking the product in fresh water for two days followed by desalination, and soaking the product in a seasoning liquid followed by preserving at 5°C or less for at least one month. |
