| 摘要 |
A method of producing pickled vegetables by soaking vegetables such as Altari radish and fruit such as an apple or peach in sauce containing soy sauce and kelp extract is provided to increase the shelf life and to give picks with no strong taste and flavor and rich nutrients. Radish and fruit are soaked in sauce at -3 to 3deg.C for 4 to 5 days. The sauce is obtained by mixing soy sauce and kelp extract in a weight ratio of 1:5 and heating at 90 to 100deg.C for 50 to 60min. The kelp extract is obtained by mixing 100 parts by weight of water and 3 parts by weight of kelp and heating at 90 to 100deg.C for 15 to 20min. The soy sauce contains dark soy sauce and soy sauce of Rhynchosia volubilis. In the process, the sauce can be added with 2 parts by weight of salt, 10 parts by weight of vinegar, 30 parts by weight of corn syrup and 2 parts by weight of Licorice root, based on 100 parts by weight of water.
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