| 摘要 |
<p>PURPOSE:To prepare a pickle comprising a raw vegetable, free from a raw smell and having a characteristic flavor in a short time by immersing a pickle raw material heated at a specific temperature in a seasoning solution. CONSTITUTION:A pickle raw material such as Japanese radish, cucumber or eggplant heated at 50-60 deg.C is immersed in a seasoning solution at a specific temperature for at least one hr, or the pickle raw material heated at 50-70 deg.C is immersed in the seasoning solution and subsequently gradually cooled at a rate of 5 deg.C/hr to 20 deg.C/hr.</p> |
