To provide a method for utilizing fluid separated from pickled umes in making a pickled ume (a pickled Japanese apricot) for salting fluid for meat, sea food and vegetables for preservation for a long term, for washing and disinfecting fluid against pathogenic E. coli O-157 and for health drinks and for a flavoring agent for sake and beer.

This fluid is prepared by feeding and salting sun-dried umes in a tank holding 10-13 wt.% saline solution, by adding leaves of beefsteak plant or the like to give flavor for six months or longer and then by filtration to recover solid pickled umes and colored waste fluid containing much salt. The disinfecting and sterilizing functions of this recovered waste fluid are utilized for salting and processing meat, sea food and vegetables, for harmless sterilizing and washing agent against pathogenic E. coli O-157 in school meals and for a skin-tanning agent. In addition, the fluid is used for health drinks and a flavoring agent in preparing new sorts of drinks processed by being added to juice, sake or beer in a small quatity, both in a desalinated state, and for a seasoning sauce for dressing for vegetables.