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JPS5581540A - Preparation of pickled "ume" - Google Patents

Preparation of pickled "ume"

Info

Publication number
JPS5581540A
JPS5581540A JP15517178A JP15517178A JPS5581540A JP S5581540 A JPS5581540 A JP S5581540A JP 15517178 A JP15517178 A JP 15517178A JP 15517178 A JP15517178 A JP 15517178A JP S5581540 A JPS5581540 A JP S5581540A
Authority
JP
Japan
Prior art keywords
ume
salt
pickled
vinegar
unripe
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP15517178A
Other languages
Japanese (ja)
Inventor
Masako Shimozawa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP15517178A priority Critical patent/JPS5581540A/en
Publication of JPS5581540A publication Critical patent/JPS5581540A/en
Pending legal-status Critical Current

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: To prepare low-salt pickled "ume" (Japanese plum) which can be taken even by aged men, children or patients of hypertension, and is effective to health promotion, by replacing a part of salt in the pickling liquor with vinegar thereby reducing the amount of the salt to 1/3 of the conventional pickled "ume".
CONSTITUTION: Unripe "ume" fruits are mixed with salt and vinegar, and pressed for a definite time interval. The amount of the salt is about 1/3 of the one required for the preparation of conventional pickled "ume". For example, 1kg of unripe "ume" fruits, 150g of salt, and 200cc of vinegar are mixed and pressed with 2kg weight for 3 months under sealed conditions. Pickled "ume" having unique taste and flavor originated from impregnated CaO, can be obtained by putting shells of clam, corbicula, etc., into a bag, and immersing the bag in the pickling liquor. The product may be colored with leaves of beefsteak plant or an artificial colorant.
COPYRIGHT: (C)1980,JPO&Japio
JP15517178A 1978-12-15 1978-12-15 Preparation of pickled "ume" Pending JPS5581540A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15517178A JPS5581540A (en) 1978-12-15 1978-12-15 Preparation of pickled "ume"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15517178A JPS5581540A (en) 1978-12-15 1978-12-15 Preparation of pickled "ume"

Publications (1)

Publication Number Publication Date
JPS5581540A true JPS5581540A (en) 1980-06-19

Family

ID=15600046

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15517178A Pending JPS5581540A (en) 1978-12-15 1978-12-15 Preparation of pickled "ume"

Country Status (1)

Country Link
JP (1) JPS5581540A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61219336A (en) * 1985-03-23 1986-09-29 Susumu Katayama Preparation of pickled plum having low salt content
JPS61227735A (en) * 1985-04-02 1986-10-09 Hisako Takeuchi Production of pickled ume with reduced salt

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5568247A (en) * 1978-10-24 1980-05-22 Sumie Hihara Low-salt pickled "ume" (japanese apricot)

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5568247A (en) * 1978-10-24 1980-05-22 Sumie Hihara Low-salt pickled "ume" (japanese apricot)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61219336A (en) * 1985-03-23 1986-09-29 Susumu Katayama Preparation of pickled plum having low salt content
JPS61227735A (en) * 1985-04-02 1986-10-09 Hisako Takeuchi Production of pickled ume with reduced salt

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