| 摘要 |
PURPOSE:To obtain pickle having qualities approximate to those of a fresh vegetable preserved with salt and malt, edible at any time by thawing and desalting, preservable for a long period of time, by treating a raw material vegetable for pickle such as cucumbers under a specific condition, freezing and preserving. CONSTITUTION:(1) A raw material vegetable for pickle is preserved with >=30wt.% of salt, then (2) free water is removed. When the added amount of the salt is about 40wt.%, the raw material vegetable is frozen to <= about -25 deg.C and when about 30wt.%, the raw material vegetable is frozen to <=-80 deg.C. (3) Successively the raw material is stored in a frozen environment at <= about -20 deg.C. From time to time, the frozen vegetable is thawed, desalted by running water and used for food. |
