JPS5850696B2 - Vegetable pickle production method - Google Patents
Vegetable pickle production methodInfo
- Publication number
- JPS5850696B2 JPS5850696B2 JP56086566A JP8656681A JPS5850696B2 JP S5850696 B2 JPS5850696 B2 JP S5850696B2 JP 56086566 A JP56086566 A JP 56086566A JP 8656681 A JP8656681 A JP 8656681A JP S5850696 B2 JPS5850696 B2 JP S5850696B2
- Authority
- JP
- Japan
- Prior art keywords
- vinegar
- vegetables
- production method
- shochu
- sugar
- 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.)
- Expired
Links
- 235000021110 pickles Nutrition 0.000 title claims description 11
- 235000013311 vegetables Nutrition 0.000 title claims description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 19
- 239000000052 vinegar Substances 0.000 claims description 19
- 244000124853 Perilla frutescens Species 0.000 claims description 8
- 239000011435 rock Substances 0.000 claims description 6
- 235000020083 shōchū Nutrition 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000021018 plums Nutrition 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims 2
- 238000009835 boiling Methods 0.000 claims 1
- 150000003839 salts Chemical class 0.000 description 5
- 244000295724 Allium chinense Species 0.000 description 4
- 235000016790 Allium chinense Nutrition 0.000 description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
【発明の詳細な説明】
この発明はキャベツ、キュウリ、ナス、ラッキョウ、ニ
ンニク等の野菜類の漬物製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing pickles of vegetables such as cabbage, cucumber, eggplant, rakkyo, and garlic.
一般に漬物とは塩漬けが主であり、多量の塩分を含むた
め塩辛く敬遠されがちであった。Generally speaking, pickled foods are mainly salted, and because they contain a large amount of salt, they tend to be avoided as they are too salty.
また塩分の過度の摂取は健康上好ましくないので、塩分
をひかえた漬物が好まれるようになってきた。In addition, because excessive intake of salt is not good for health, pickles with less salt have come to be preferred.
この発明は上述した事情に鑑みてなされたもので塩分を
使わず、食酢と適量の糖分及び梅酢や紫蘇等を添加した
独特な風味を有する野菜類の漬物製造法を提供するもの
である。This invention has been made in view of the above-mentioned circumstances, and provides a method for producing pickled vegetables having a unique flavor by adding vinegar, an appropriate amount of sugar, plum vinegar, perilla, etc., without using salt.
以下この発明を下記の実施例にもとづいて具体的に説明
する。This invention will be specifically explained below based on the following examples.
実施例 １
ラッキョウ ５部 梅 酢 ８部氷砂糖 ５部
紫蘇の葉 ２部
まず、ラッキョウを食酢又は３５℃の焼酎で洗浄し、食
酢又は焼酎により煮沸する。Example 1 Rakkyo 5 parts Plum Vinegar 8 parts Rock sugar 5 parts Perilla leaves 2 parts First, Rakkyo is washed with vinegar or shochu at 35°C, and then boiled with vinegar or shochu.
次に煮沸後のラッキョウを取出し、梅を食酢に漬けて得
られた梅酢に、もみ込んだ紫蘇の葉および氷砂糖を入れ
たものと一緒に漬は込む。Next, the boiled rakkyo is taken out and soaked in plum vinegar obtained by soaking plums in vinegar, along with the rubbed perilla leaves and rock sugar.
実施例 ２
竹の子 ５部 食 酢 ８部
氷砂糖 ５部
竹の子を食酢又は３５℃の焼酎で洗浄し、食酢により煮
沸した後、この食酢にもみ込んだ紫蘇の葉および氷砂糖
を入れて漬は込む。Example 2 Bamboo shoots 5 parts Vinegar 8 parts Rock sugar 5 parts Bamboo shoots are washed with vinegar or shochu at 35°C, boiled in vinegar, and then soaked with perilla leaves and rock sugar mixed in the vinegar.
この発明は上記した実施例に示す如く、漬物の主材であ
る野菜類は、通常漬物として用いられているものならほ
とんどのものに適用できるものである。As shown in the above embodiments, the present invention can be applied to most vegetables that are the main ingredients of pickles, as long as they are commonly used as pickles.
また、漬は汁の食酢は米とこうじを発酵させて造った米
酢が好ましく、これに紫蘇の葉を加えると、紫蘇の色素
の濃い赤紫色、赤紅色を抽出するので鮮やかな色を漬物
に着色することができるものである。In addition, the vinegar for pickles is preferably rice vinegar made by fermenting rice and koji.Adding shiso leaves to this extracts the dark reddish-purple and reddish pigments of shiso, giving it a bright color to pickles. It can be colored.
以上詳細に説明したように、この発明による漬物製造法
は、野菜類を食酢又は焼酎などで煮沸するために、野菜
類の有する栄養分な漬汁等に逃がさず、腐敗、カゼ等発
生を助長する水分が蒸発し酢の殺菌作用のために保存性
が良好である。As explained in detail above, in the pickle manufacturing method according to the present invention, vegetables are boiled in vinegar or shochu, etc., so that the nutrients contained in the vegetables are not lost to the pickling juice, etc., which promotes rotting, cold, etc. It has a good shelf life due to the water evaporating and the bactericidal effect of vinegar.
また紫蘇の葉の色素により鮮やかな紅色を呈するととも
に香りも良く食欲を増すことができる。In addition, the pigment in the shiso leaves gives it a bright red color, and it also has a nice aroma that can increase your appetite.
さらに漬物としての塩分を使用していないので塩辛さが
なく、塩分を制限されている人にでも食味することがで
きるものであり、食膳に添える事により太いに食慾を増
す等の効果を奏する。Furthermore, since no salt is used as a pickle, there is no salty taste, so even people who are restricted in salt intake can enjoy the taste, and when added to a meal, it has the effect of increasing appetite.
Claims (1)
砂糖、バチミツ等の糖分を溶解した食酢に漬げ込んだこ
とを特徴とする野菜類の漬物製造法。 ２ 所望の野菜類を食酢又は焼酎で煮沸した後梅を食酢
に漬けて得られた梅酢に、紫蘇の葉及び適量の氷砂糖、
バチミツ等の糖分を加えて得られた漬は汁に漬は込んだ
ことを特徴とする野菜類の漬物製造法。[Scope of Claims] 1. A method for producing pickled vegetables, which comprises boiling desired vegetables in vinegar or shochu and then soaking them in vinegar in which an appropriate amount of sugar such as rock sugar or honey is dissolved. 2. Boil the desired vegetables in vinegar or shochu, then pickle the plums in vinegar, add perilla leaves and an appropriate amount of rock sugar,
A method for producing pickled vegetables, characterized in that the pickles obtained by adding sugar such as honey are soaked in juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56086566A JPS5850696B2 (en) | 1981-06-05 | 1981-06-05 | Vegetable pickle production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56086566A JPS5850696B2 (en) | 1981-06-05 | 1981-06-05 | Vegetable pickle production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57202246A JPS57202246A (en) | 1982-12-11 |
| JPS5850696B2 true JPS5850696B2 (en) | 1983-11-11 |
Family
ID=13890556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56086566A Expired JPS5850696B2 (en) | 1981-06-05 | 1981-06-05 | Vegetable pickle production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5850696B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020045733A (en) * | 2000-12-11 | 2002-06-20 | 박경자 | Producing method of the mincing spice having pickle flavor |
| KR100460733B1 (en) * | 2002-06-04 | 2004-12-09 | 최효승 | Method of producing pickled green tea leaves |
| CN103431138B (en) * | 2013-08-28 | 2015-04-29 | 曹县海纳食品有限公司 | Sugar-mixed cabbage production technique |
-
1981
- 1981-06-05 JP JP56086566A patent/JPS5850696B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57202246A (en) | 1982-12-11 |
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