| 摘要 |
PURPOSE:To obtain a healthy seasoning good nutrient and flavor by desalting a solution of UME (Japanese apricot) vinegar prepared from UME pickled with salt, properly blending the desalted flesh cream of pickled UME with various seasonings and sterilizing under heating. CONSTITUTION:A solution of UME vinegar formed by pickling UME with salt is concentrated, precipitated supersaturated salt is removed and the resulting solution is desalted into about 0.4-6wt.% salt content by dialysis with by an ion exchange resin. Pickled UME is immersed in flowing water at normal temperature and desalted into 0.6-5wt.% residual salt content. The flowing water is preferably made into active water by utilizing ooelite, etc. Seeds of desalted UME are removed, fresh with pericarp ground to give desalted UME cream. 100wt.% desalted UME cream is blended with 10-100wt.% desalted UME vinegar and used as a main raw material. The blend is optionally mixed with various seasonings. The mixed raw material is sterilized under heating at 80-90 deg.C for 20-40 minutes and optionally concentrated, purified and sealed in containers. |
