| 摘要 |
<p>PURPOSE:Raw fruits of Japanese apricot are gradually frozen to soften the pulp and the thawing and pickling are simultaneously effected in the pickling solution in one stage to produce the pickled UME of high quality, keeping the good taste of apricot fruits in spite of low salt concentration. CONSTITUTION:Raw fruits of UME is contained in a refrigerator (-5--80 deg.C) and stored till the whole part of the fruit is frozen to break moderately the tissues of the fruit pulp. Then, when necessary, they are taken out of the refrigerator, dehydrated or without dehydration, dipped in a pickle solution of low salt concentration, e.g., of such a salt concentration as the final product becomes 5- 15W/W%, further containing 5-10V/V% vinegar (10% acidity) or in a pickle solution containing acetic acid by 0.5-1% acidity to effect seasoning as well as thawing in one stage. The pickling is finished in two or three days and dried, e.g., by exposing to the sun for two or three days.</p> |
