| 摘要 |
PURPOSE:Young garlics before usual harvest are used to suppress the smell and irritation of garlics by unique processing of garlic bulbs as they are, whereby garlic pickles of mellow taste are obtained. CONSTITUTION:A mixture containing soysauce, sugar and broth are concentrated by evaporation until it becomes slightly viscous and cooled down by standing. The solution 3 is placed in a vessel 2 and garlic bulbs about 1 month younger than usually harvested bulbs are dipped in the mixture 4 to give dipped products 4. The dipped products are mixed with a fermentation material 7 containing MISO 5 and KOJI 6 to give a pickling mixture 8. The pickling mixture is packed in vessels, covered with a lid 10 and loaded with a weight stone 11 until water exudes out. Then, the weight stone is replaced with another lighter one to effect aging over the winter. |
