| 摘要 |
PURPOSE: A method for preparing processed foodstuff using salted Japanese apricot and leaf of purple common perilla is provided, to stave off the cellular aging and hardening of the blood vessels, to be effective for recovering from hangover, improvement of appetite and the relief of constipation, and to produce an article on commercial scale which is target of Japanese market. CONSTITUTION: A processed foodstuff of using salted Japanese apricot and leaf of purple common perilla is prepared by the following steps. A first manufacturing process step is to put washed Japanese apricot in water in order to remove the tannin of Japanese apricot for 1 day, to preserve them with 10-20% concentration of salt including brine, to put salted Japanese apricot in a sterilized vessel one by one with mixing salt, and then to place a stone as a weight on them with being sealed up for 20-30 days. A second step is to preserve 10% of leaf of purple common perilla in proportion to the amount of Japanese apricot with salt for 30 minutes and squeeze the water out in order to remove the astringency of leaf of purple common perilla, then to mix salted leaf of purple common perilla with a red solution which is prepared by mixing salted leaf of purple common perilla and salt being strained twice for 30 minutes for being colored for 7 days. A third step is to put leaf of purple common perilla and the solution of salted Japanese apricot into a vessel with colored and salted Japanese apricot being dried under sunlight for 3 days, then to ripen them at cold and dark place with being kept airtight for over 30 days. |
