| 摘要 |
PURPOSE:To produce desalted pickles having good taste and flavor, by temporarily immersing a pickle ingredient in a prepared alcohol solution having actions of hydrolyzing enzyme and fermenting enzyme, further compensating the ingredient with a separately prepared alcohol solution and packing in a closed container. CONSTITUTION:A pickle ingredient is washed, selected and an ingredient with salt is desalted with cold water. A pickling solution is obtained by blending an alcohol solution having ability of actions of hydrolyzing enzyme and fermenting enzyme further with a plant enzyme and essence of additional taste, etc., and adjusting to about 20-25% alcohol concentration and pH about 4.5-5.6. The pickle ingredient which is basically processed in the pickling solution is immersed in the solution for a fixed time and aged. Then the pickle ingredient is separated from the solution, immersed or blended with a finishing immersion solution having about 30-40% alcohol concentration, containing additional taste, color, fragrance and spice of flavor, compensated further and packed into a closed container in a wet state. |
