JPS56164742A - Preparation of pickle - Google Patents
Preparation of pickleInfo
- Publication number
- JPS56164742A JPS56164742A JP6755680A JP6755680A JPS56164742A JP S56164742 A JPS56164742 A JP S56164742A JP 6755680 A JP6755680 A JP 6755680A JP 6755680 A JP6755680 A JP 6755680A JP S56164742 A JPS56164742 A JP S56164742A
- Authority
- JP
- Japan
- Prior art keywords
- culture medium
- cultivated
- resultant
- microorganism
- pickle
- 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
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
PURPOSE: To obtain a pickle having a good flavor suited to the Japanese people, by simply adding and immersing a vegetable in a cultural fluid of a microorganism belonging to the genuses Lactobacillus and/or Leuconostoc.
CONSTITUTION: A strain of the genuses Lactobacillus, Leuconostoc, etc. preliminarily grown in a slant culture medium is inoculated separately into a completely sterilized seed culture medium and cultivated stationarily. On the other hand, 2W80wt% refuse, heart etc. of a cabbage is added, and the resultant mixture is heated at 80°C and cooled to prepare a culture medium as a regular culture medium. The cultivated microorganism in an amount of 0.1W30wt% individually or in a mixture is inoculated into the regular culture medium, cultivated and grown at 20°C. The temperature of the culture medium is then increased to 30°C and further cultivated. The resultant culture fluid is subjected to the removal of the microorganism by a means, e.g. centrifugation, etc., and the resultant clear filtrate, i.e. a seasoning liquid, is mixed with a vegetable, and if necessary packaged to give a product. The resultant pickle is suited to the taste of the Japanese people without damaging the flavor unique to sauerkrauts or pickles and emitting any excessive fermenting smell.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6755680A JPS56164742A (en) | 1980-05-21 | 1980-05-21 | Preparation of pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6755680A JPS56164742A (en) | 1980-05-21 | 1980-05-21 | Preparation of pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS56164742A true JPS56164742A (en) | 1981-12-17 |
Family
ID=13348349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6755680A Pending JPS56164742A (en) | 1980-05-21 | 1980-05-21 | Preparation of pickle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS56164742A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361047A (en) * | 2015-04-27 | 2016-03-02 | 南昌大学 | Making method of flavored pickles |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4935596A (en) * | 1972-08-03 | 1974-04-02 | ||
| JPS5082289A (en) * | 1973-11-20 | 1975-07-03 | ||
| JPS5182753A (en) * | 1975-01-10 | 1976-07-20 | Norio Oowaki | YASAIZUKEHOHO |
-
1980
- 1980-05-21 JP JP6755680A patent/JPS56164742A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4935596A (en) * | 1972-08-03 | 1974-04-02 | ||
| JPS5082289A (en) * | 1973-11-20 | 1975-07-03 | ||
| JPS5182753A (en) * | 1975-01-10 | 1976-07-20 | Norio Oowaki | YASAIZUKEHOHO |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361047A (en) * | 2015-04-27 | 2016-03-02 | 南昌大学 | Making method of flavored pickles |
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