| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing low salt pickles having a good flavor and a high nutritious value. SOLUTION: This method for producing low salt pickles having a good flavor and a high nutritious value is to leave vegetables still in a drying chamber equipped with a temperature-adjusting apparatus, a moisture-removing and a drying apparatus and vacuum pump, drying the vegetables (<=30% reduced water content) under a condition of <=60 deg.C room temperature and <=70% humidity after substituting the air in the chamber with nitrogen gas or carbon dioxide gas, then standing still at 0 deg.C-(-)1 deg.C room temperature for 24-48 hr, sprinkling 3-0.5 % salt based on the weight thereof, pickling them in a vessel and storing in a storing room at 0-(-)1 deg.C room temperature for 2-20 days without putting a weight stone thereon to obtain a product. Thereby, it is possible to produce low salt pickles having a good flavor and a high nutritious value, and also no industrial waste (a high salt content water) is generated. |
