| 摘要 |
PURPOSE:To obtain a plum juice extract having little residual salt content, containing nutrient component of plum and having excellent color, by preliminarily crumpling leaves of red beefsteak plant together with pure rice vinegar and natural salt, separately pickling unripe plum fruit in pure rice vinegar after applying a crack to the fruit, adding the pickled fruit to the above crumpled leaves and aging the mixture in the presence of natural sugar. CONSTITUTION:Plum fruit washed with pure rice vinegar and incised to the pulp are pickled in pure rice vinegar at a specific ratio. Separately, leaves of red beefsteak plant are washed, drained, added with pure rice vinegar and natural salt and preliminarily crumpled in a vessel containing the pickled plum fruit. The juice exuded by the preliminary crumpling is discharged to remove harsh taste from the leaves. The remaining leaves of red beefsteak plant are added with pure rice vinegar and grated unripe plum fruit and subjected to secondary crumpling. The obtained mixture is added together with a specific amount of natural sugar. The mixture is sealed and aged and the juice is separated to obtain the objective plum juice extract. |
