| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a processed Japanese apricot food together having a sour taste inherent in a Japanese apricot and a sweet taste brought about by a sugar component. <P>SOLUTION: This method for producing the processed Japanese apricot food comprises soaking dried fully-ripened Japanese apricots in salt water having a salt concentration of 8-10%, taking out the fully-ripened Japanese apricots of the salt water, transferring them into a dried plastic container which is separately prepared and used for pickling them, sequentially adding a suitable amount of sugar to them daily during a period of 10 to 30 days, pickling them until a sugar concentration of a Japanese apricot vinegar syrup solution reaches 28 deg, further pickling them for 30 days thereafter, as they are, so as to age them, separating the fully-ripened Japanese apricots from the Japanese apricot vinegar syrup solution contained in the plastic container and composed of the sugar and Japanese apricot vinegar, adding the sugar to the Japanese apricot vinegar syrup solution, boiling down the solution until the sugar concentration of the Japanese apricot vinegar syrup solution reaches 32 deg, again putting the fully-ripened Japanese apricots into the boiled-down Japanese apricot vinegar syrup solution, adding honey thereto, continuing to pickle them, and finally drying the fully-ripened Japanese apricots after taking out them of the Japanese apricot vinegar syrup solution. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
