PURPOSE: To obtain the subject tasty food better in tooth feeling than Korean pickles and having crisp chewiness by putting the stems of mountain sundry vegetables native to China as stock to a specific treatment.
CONSTITUTION: Firstly, the stems of mountain sundry vegetables are cut to appropriate lengths, washed with water, freed from harshness, and salted, and these operations are then repeated. Second, garlic, fruits, ginger, fish sauce, common salt, Guinea pepper, seasoning, acidulant, preservative, and soy sauce are added to the resulting stems followed by primary aging at refrigerator temperature (2 to 6°C) for ≥12hr. Third, an additional acidulant is added to the stems, as necessary, to adjust the pH value of the stems to 4.5-4.8. Fourth, if needed, common salt is added to the stems to bring the common salt concentration to 1.3-1.8wt.% of the whole stems. Fifth, the resulting stems is vacuum- packed and then preserved at the refrigerator temperatures for 1-10 days to carry out secondary aging. Finally, the secondarily aged stems are sterilized at elevated temperatures and then cooled, thus obtaining the objective food.
Toshiaki Nakata
Yabu Hideaki Uchi
Toshiaki Nakata
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