| 摘要 |
PURPOSE: A manufacturing method of pickled cucumbers is provided to be excellent in the fragrance of fermentation and to have a hard pulpy substance and dense tissues while maintaining a sweet and sour taste with a proper salty taste. CONSTITUTION: The manufacturing method of pickled cucumbers comprises the steps of; dipping cucumbers into salt water of 10% during 4-10 days; dipping the firstly pickled cucumbers into salt water of 15-16% and pressing them with a stone after sprinkling salt on the cucumbers much; desalting the secondly pickled cucumbers to 8% of salinity; loading the cucumbers on a boring machine(10) rapidly cooling the cucumbers in cold water lower than 10°C after parboiling the desalted cucumbers for 10 minutes while feeding air to water of 80°C; desalting the cucumbers in cold water to 2% of salinity; sealing a container of the cucumbers after injecting a seasoning including sugar, acid and spice; and rapidly cooling the cucumbers after sterilizing the cucumbers in water of 75°C for 25 minutes. |
