| 摘要 |
<p>PURPOSE:To preserve desalted pickled UME for a long period without dipping a liquid, by dipping salted and desalted UME in a seasoning solution, putting the UME and seasoning solution in a sealed container, repeating operation to decompressing and returning the pressure to ordinary pressure, taking out the UME and sealing up and packaging the UME together with a disoxidizer. CONSTITUTION:Salted and desalted UME are dipped in a seasoning solution containing pickled leaves of beefsteak plant, salt and acid, and then put in a sealed container. Operations to decompress the interior of the sealed container and return the pressure to ordinary pressure are repeated 3-30 times to permeate the seasoning solution into the UME, which are than taken out and sealed up and packaged together with a disoxidizer while shielding light. Preferably, the above-mentioned decompression is carried out to >=700mmHg. The light shielding is preferably carried out by using an aluminum laminated material, can, etc.</p> |
