| 摘要 |
PURPOSE:To prepare pickle with a reduced amount of salt used, by adding a salty component consisting of calcium chloride and/or magnesium chloride to a mixture of sodium chloride and potassium chloride in a fixed ratio, pickling an ingredient for pickle in it. CONSTITUTION:An ingredient for pickle such as Ume (Japanese apricot), beefsteak plant, egg plant, cucumber, Cinese chabbage, fish, animal meat, etc. is pickled in a blend obtained by adding a salty component consisting of 0.2- 1pt.wt. calcium chloride and/or magnesium chloride to 100pts.wt. mixture consisting of 80-30wt% sodium chloride and 20-70wt% potassium chloride. The weight ratio of sodium chloride to potassium chloride is (60:40)-(70:30) as the fittest value. Calcium chloride and/or magnesium chloride is added to the mixture to eliminate the bitterness of potassium chloride. |
