PREPARATION OF SYRUP PICKLE OF SWEET SHUCKED JAPANESE SUMMER ORANGE

摘要

PURPOSE:To obtain the subject syrup pickle having excellent preservability and freshness by sealing shucked fruit of sweet Japanese summer orange having reduced bacterium number on the surface and a syrup solution subjected to heat sterilizing treatment having a fixed temperature or more in a packing vessel under a specific condition and holding for a fixed time. CONSTITUTION:Shucked fruit of sweet Japanese summer orange is subjected to dipping treatment in an aqueous solution of ascorbic acid and/or citric acid at 75-98 deg.C for 1-10sec after washing and shucking to reduce pH of the fruit to <=4.0 and reduce bacterium number on the surface. Next, the resultant shucked fruit and a suitable syrup solution at >=80 deg.C subjected to heat sterilization are sealed in a packing vessel composed of PE, etc., and held for a fixed time (preferably 10-60sec) to afford the aimed syrup pickle.