| 摘要 |
PURPOSE: Provided are red colored japanese apricot pickle and a method for manufacturing the same to remove bitter and puckery tastes from the manufactured pickle. CONSTITUTION: A method for manufacturing red colored japanese apricot pickle is characterized by the steps of: washing and dewatering 60-84 wt.% of japanese apricot; soaking the japanese apricot in alcohol for sterilization; salting the sterilized japanese apricot in 8-20 wt.% of roasted salt; washing and dewatering 7-15 wt.% of Phaseoli semen leaf and pre-treating it with 1-5 wt.% of roasted salt to remove a bitter taste; coloring the Phaseoli semen leaf and japanese apricot juice; dyeing the slated japanese apricot with the colored Phaseoli semen leaf by storing them for 3-4 weeks in a refrigerator; drying the japanese apricot and followed by packing in a bottle and maturation. |
