| 摘要 |
<p>PURPOSE:To obtain a saltless pickled UME containing substantially no common salt, by dipping an UME in vinegar, and adding a leaf of a beefsteak plant thereto. CONSTITUTION:A fruit of UME is directly washed with water or dilute aqueous ethanol in a concentration of 10-50% V/V, and then dipped in vinegar, e.g. rice vinegar. A leaf of a beefsteak plant is washed with water, thoroughly drained and well rubbed with vinegar to remove the harshness therefrom. The resultant leaf of the beefsteak plant in an amount of 0.2kg based on one kg fruit of the UME is then added to the dipped UME. If the leaf of the beefsteak plant is added to the UME in the course of the dipping, the first dipping of the UME is carried out for 10-20 day, and finally dipped for one month. If the leaf of the beefsteak plant is added at the beginning, the final dipping is carried out for 60 days or longer. The resultant Pickled UME is then dried suitably to give the aimed saltless pickled UME.</p> |
