| 摘要 |
PURPOSE:To produce pickles having beautiful flower color and excellent in palatability by adding plum vinegar to orchid flowers. CONSTITUTION:Petals of orchid flower is boiled in alum water and repeatedly immersed in fresh water to wash off alum. After removing water, the petals are mixed with natural salt 'AMAZIO' and held at a low temperature for a long period. After plum vinegar is added, the orchid petals are stored at a low temperature. The objective pickles mixed with natural salt are obtained by drying the petals to a half dry state after maturation of a prescribed period. |
