THE MANUFACTURING METHOD OF PICKLE BY DESALTING USING DIPPING AND CENTRIFUGATION METHOD

摘要

A method for preparing pickled cucumber through dipping and centrifugal separation is provided to improve production efficiency as well as the storage capability and taste of the pickled cucumber by adjusting the rotation number of a desalting machine to lower the salinity of the pickled cucumber. A method for preparing pickled cucumber comprises the following steps of: preserving cucumbers with salt and aging them; rinsing the aged cucumbers with water and desalting the cucumbers; and mixing the desalted cucumbers with red pepper paste or soybean paste and re-aging them. The desalting step is performed by dipping the aged cucumbers in 35~45°C water for 30~90 minutes so that the salinity is lowered. After the desalting step, a dehydrating step is performed by operating the desalting machine with the predetermined rotation number. The desalting and dehydrating steps are repeated until the predetermined amount of salt is removed.