JP2873802B2 - How to make pickles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing pickles using bitter melon, celery, papaya and the like.

[0002]

2. Description of the Related Art Pickles made from bitter melon, celery, cucumber and the like have been known, but they are not suitable for people with high blood pressure due to too strong salty taste. In addition, there is a problem that it is not compatible with modern eating habits that prefer light taste.

Also, pickles made of papaya are known in the Okinawa region, but have the problem that they are too hard and are not preferred by ordinary people.

[0004] The technical problem of the present invention is to focus on such a problem, and an object of the present invention is to realize a pickle that can be reduced in salty taste, has a high preservation property, and has a chewy texture in the case of papaya.

[0005]

The technical problem of the present invention is solved by the following means. Claim 1, as shown in the flowchart of FIG. 1, a step of rough pickling using salt or saline, a step of dewatering by centrifugal force after rough pickling, a step of temporarily pickling with sugar after dewatering, A method for producing pickles, comprising a step of centrifugally dehydrating after temporary pickling and a step of main pickling using a material for main pickling.

According to this method, after being dehydrated by centrifugal force after rough pickling, it is temporarily pickled with sugar, so that the problem that salt is too effective is solved. In addition, after being temporarily pickled, after being dehydrated by centrifugal force, the main pickling is performed, so that the components of the main pickle sufficiently permeate into pickles such as bitter melon, celery, carrot, and cucumber. As a result, there is no fear that the original preservability of the pickles is impaired.

As shown in the flow chart of FIG. 2, the step of blanching papaya, which has been cut open to remove seeds, the step of roughly soaking the papaya using a saline solution, and the step of roughly soaking, Steps of dehydration by centrifugal force, steps of temporary pickling with sugar after dehydration, steps of dehydration by centrifugal force after temporary pickling, and steps of main pickling of papaya after temporary pickling using materials for final pickling And a step of steaming with a steamer after the papaya has sufficiently penetrated the liquid.

According to the method of claim 1, bitter melon or celery,
When pickling carrots, cucumbers, etc., there is no particular problem,
When papaya is pickled, there is a problem that it is too hard to eat for ordinary people. However, as in claim 2, after the main pickling is sufficiently performed, steaming with a steamer causes the meat to have a firm and chewy hardness.
Even ordinary people can eat deliciously. Further, by blanching, it is sufficiently sterilized, and the storage stability is improved.

In both of the first and second aspects, the dehydration is sufficiently performed by centrifugal force, so that the proliferation of putrefactive bacteria is suppressed, and the preservability of pickles is ensured.

A third aspect of the present invention is characterized in that, as shown in the flow chart of FIG. 2, before the blanching according to the second aspect, the cut and opened papaya is immersed in water and extracted. In this way, the papaya is cut open and immersed in water, so that if it is emptied, the peculiar smell and bitterness of papaya disappears, and thus the papaya pickle without habit can be obtained.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, how the method for producing pickles according to the present invention is actually embodied will be described. First,
After describing the method for producing the bitter melon and celery pickles, the method for producing the papaya pickles will be described.

One. Production method of pickled bitter gourd [Material and quantity] 5 kg of bitter gourd (treated) 5 cups of water 25 cups of water for temporary pickling 500 g [for main pickling] 35 pickled pickled plums sugar 1300 g sugar 1300 g vinegar 350 cc

[Manufacturing method] Select the bitter melon fresh, wash it with a scourer, and shade it for about 5 hours before draining it. 2. Next, the bitter root of the bitter melon is excised, halved vertically, the seeds are removed, and cut into pieces of about 5 to 6 cm. 3. After the salt is put in the above amount of water and brought to a boil, the mixture is left to cool, then the bitter gourd is soaked, and the bitter gourd is placed on a light weight stone for 3 days so that the bitter gourd does not rise from the salt water. 4. Roughly pickled bitter melon is divided into about 2.5 to 3 kg in a cotton bag, and dehydrated in a washing machine for about 2 minutes. 5. Sprinkle sugar on the dehydrated bitter gourd, put about 3 kg of weight, and temporarily pickle it for one day to remove salt and reduce salt content.

6. Temporarily pickled bitter melon in cotton bag 2.5 ~ 3k
Add about g, dehydrate in a washing machine for about 2 minutes, and cut into pieces that are easy to eat. 7. Combine the sugar, umeboshi, and vinegar for the main pickles, add bitter melon, and mix. Store in a storage bin or tub. In addition, the pickled plums used for the main pickling are those pickled with 10% salt. In addition, it is important to stir occasionally in the main pickling process.

Two. Manufacturing method of celery pickles [Material and quantity] Celery 7kg (treated) Salt 490g Temporarily pickled sugar 700g [For main pickled] Mizkan vinegar (4.2 degrees) 1700cc Sugar 1800g

[Manufacturing method] Select fresh celery, cut off the plants one by one, drop the leaves, wash well, dry for 5 hours, shade and drain well. This draining is essential because the remaining water impairs the storage stability. 2. Next, cut into pieces that are easy to eat, sprinkle with an appropriate amount of salt, put 8-9 kg of weight, and pickle for 3 days.
In the meantime, if the liquid comes out, stir once to even out the salt and reduce the weight by half. 3. Divide roughly pickled celery into 3kg, put it in a cotton bag, dehydrate it for about 3 minutes in a washing machine, and make it 50% moisture. 4. The dehydrated celery is sprinkled with an appropriate amount of sugar, placed with a weight of about 3 kg, and temporarily pickled for one day to remove salt.

5. Stir in a small amount of vinegar and sugar and bring to a boil. 6. After the temporarily pickled celery is further dehydrated in a washing machine,
Put in a storage bottle, pour the above-mentioned cooled solution from above, and pickle it. In addition, in the main pickling process, it is important to stir occasionally to allow the liquid to sufficiently penetrate the celery.

As described above, the pickles of bitter melon and celery have been described. However, the present invention is not limited to these and can be applied to the manufacture of pickles such as carrot, cucumber, and okra.

At the time of rough pickling, salt is sprinkled in the case of celery, whereas in the case of bitter melon, it is soaked in saline. In other words, if the material has a lot of moisture, such as cucumber, celery, radish, etc., and the moisture will come out soon, you just need to spray the salt, but ginseng, bitter melon, okra,
In the case of a material having a low moisture content such as papaya, a saline solution is preferably used.

Three. Manufacturing method of soy sauce pickled papaya [Materials and quantity] 5 kg of papaya (processed) 5 cups of salt water 25 cups of sugar for temporary pickling 500 g [for pickling] Soy sauce 700 cc sugar 550 g vinegar 720 cc liquor 280 cc pepper 3 bottles

[Manufacturing Method] Wash the papaya, cut both ends, cut into four or six lengths, remove the seeds, wash well, soak in water for about 50 minutes,
Drill out. At this time, replace the water once and pickle it. 2. Pour plenty of water into a pot, bring to a boil, add the papaya that has been extracted, blanch for 5 to 6 minutes, and sterilize. After that, transfer to a drainer and cool sufficiently. 3. Put salt in a quantity of water, bring to a boil and let cool.
Next, the papaya is put in a tub, and salt water is evenly applied from above. Then, place the papaya on a light weight to prevent it from rising out of the salt water, and pickle it for three days. 2
Stir at least once a day. 4. Roughly pickled papaya is divided into about 3 kg in a cotton bag and dehydrated in a washing machine for 3 to 4 minutes. The dehydrated papaya is sprinkled with an appropriate amount of sugar, placed on a weight of about 3 kg, and temporarily pickled for one day to remove salt.

5. Add a small amount of soy sauce, vinegar, sugar and sake, bring to a boil and let cool. 6. The temporarily pickled papaya is dehydrated in a washing machine and then dipped in the above-mentioned liquid. The peppers are washed and disinfected with alcohol, the stalks are removed and pickled together. 7. After soaking, so that the liquid soaks into the material evenly,
Stir occasionally. After about 3 months, when the liquid has soaked into the papaya, steam it for 25-30 minutes with a steamer. 8. Then, after completely cooling, store in a closed container so as not to be exposed to air.

The papaya pickled in soy sauce was exemplified.
If the main pickle is made with vinegar, sugar, or ginger, it can be made into steamed papaya.

[0024]

According to the first aspect of the present invention, after being roughly pickled with salt and then sufficiently dehydrated by centrifugal force and then temporarily pickled with sugar, the problem that salt is removed and the salt is too effective is solved. In addition, after being temporarily pickled, after being dehydrated by centrifugal force, the main pickling is performed, so that the components of the main pickling solution soak into the pickles such as bitter melon, celery, carrot, cucumber, etc. There is no fear.

[0025] As described in claim 2, after the papayas are fully pickled, steaming them with a steamer will not cause the meat to be too hard and will have a moderate firmness with a chewy texture. You can eat delicious pickles.

Further, if the cut papaya is immersed in water, emptied, and then blanched or soaked, the peculiar smell and bitterness unique to papaya disappears, and a habitual papaya pickle can be obtained. .

[Brief description of the drawings]

FIG. 1 is a flowchart showing a pickle manufacturing method according to claim 1;

FIG. 2 is a flowchart showing a pickle production method according to claims 2 and 3;

Claims (3)

(57) [Claims] 1. A step of roughly pickling with a salt or a salt solution, a step of centrifugally dewatering after rough pickling, a step of temporarily pickling with sugar after dehydration, and a step of centrifugally dehydrating after temporarily pickling. A method for producing pickles, comprising: a step; and a step of main pickling using a material for main pickling. 2. A step of blanching papaya from which seeds have been removed by cutting open, a step of roughly pickling the papaya using a saline solution, and a step of centrifugally dewatering the papaya after the rough pickling.
After the dehydration, the process of temporarily pickling with sugar, the process of dehydrating by centrifugal force after the temporary pickling, the process of fully pickling the papaya after the temporary pickling using the material for the final pickling, And a step of steaming with a steamer after infiltration. 3. The method for producing pickles according to claim 2, wherein the cut papaya is immersed in water and dried before blanching.