| 摘要 |
PURPOSE:To obtain a pickled UME with reduced salt, having improved shelf stability by action of vinegar and citric acid in the pickled UME in spite of low salt content, not too thick vinegar taste and improved flavor, by immersing fruits of UME in vinegar having dissolved salt. CONSTITUTION:6-20pts.wt. salt is dissolved in 100pts.wt. vinegar, approximately the same amount of fruits of UME as that of the vinegar by weight is immersed in the vinegar, so that the fruits of UME contain 3-10wt% salt, to give a pickled UME with reduced salt. Preferably Perilla frutescens is used together with them to add color or to provide them with fragrance like pickled UME. |
