| 摘要 |
PURPOSE:To improve the preservability of pickled UME (Japanese plum) having low salt content, etc., by coating the surface of the UME with jelly. CONSTITUTION:A pickled UME having a salinity of e.g. about 22 deg. is desalted to a salinity of about 15-17 deg. to obtain low-salt pickled UME 1. Several low-salt pickled UMEs are put into a container 2 having the form suitable for vacuum packaging. Jelly 3 perfectly sterilized e.g. by heat-treatment, is poured into the container 2, and the pickled UMEs are completely enclosed and fixed by the jelly 3. |
