METHOD FOR PRODUCING PICKLED JAPANESE APRICOT AND PACKAGE FORM OF PICKLED PLUM

PROBLEM TO BE SOLVED: To provide a pickled Japanese apricot having decreased salt content and mild taste. SOLUTION: Plum fruits are immersed in Japanese apricot vinegar, taken out of the vinegar, dried in the sun, etc., and again immersed in seasoned Japanese apricot vinegar together with Bincho-tan...

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Bibliographische Detailangaben
1. Verfasser:	OKI MAYUKO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a pickled Japanese apricot having decreased salt content and mild taste. SOLUTION: Plum fruits are immersed in Japanese apricot vinegar, taken out of the vinegar, dried in the sun, etc., and again immersed in seasoned Japanese apricot vinegar together with Bincho-tan (a kind of high-quality charcoal). The obtained pickled Japanese apricot 11 are distributed by packaging together with boiled and thermally sterilized Bincho-tan 13. COPYRIGHT: (C)2003,JPO