| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method for producing a pickle, having good preservability, not so hard and excellent in taste by which the amount of the used salt is reduced as less as possible, and various kinds of material can be pickled. SOLUTION: A material for a pickle is dipped in muscovado solution to allow the material to be naturally fermented, and the product is dehydrated by a centrifugal force. The dehydrated material is dipped in a seasoning liquid to allow the seasoning components may impregnate the material to provide the objective pickle.</p> |
