| 摘要 |
PURPOSE: A jujube pickle is provided to ensure crunch texture of pickles while maintaining inherent whole shape of jujube by adding doenjang, red pepper paste and Japanese apricot matured solution to jujube. CONSTITUTION: A method for preparing jujube pickles comprises the steps of: dipping the washed jujubes in hot water of 70°C for 5 minutes; quickly cooling the jujubes, spreading and drying them; passing the dried jujubes through a cork borer with a diameter of 4 mm to remove the seeds; and naturally drying the jujubes from which seeds are removed at 20°C for 7days; mixing doenjang 1.3kg and Japanese apricot matured solution 0.3L with the jujubes 1kg to prepare red pepper paste-jujube pickles. |
