METHOD FOR MANUFACTURING DRIED JAPANESE APRICOT FOR FOOD BOILED DOWN IN SOY SAUCE, AND JAPANESE APRICOT BOILED DOWN IN SOY SAUCE USING SAME

摘要

The present invention relates to dried Japanese apricot for food boiled down in soy sauce, and more specifically, to a method for manufacturing dried Japanese apricot for food boiled down in soy sauce. The method comprises the following steps: harvesting only fully ripened Japanese apricot after the middle part of June to select, wash, and dewater the Japanese apricot; cutting only the flesh of the dewatered and fully ripened Japanese apricot from which a seed is removed, by 1/4 to 1/8; mixing the cut fully ripened Japanese apricot and sugar in a weight ratio of 60:40 to age the mixture for three months; separating only the flesh of the fully ripened Japanese apricot aged for three months to individually age a fully ripened Japanese apricot liquid and wash the scooped fully ripened Japanese apricot by water; drying the fully ripened Japanese apricot washed by the water in a drier at a temperature of 50 to 70°C for 4 to 6 hours; and packing the cut and dried fully ripened Japanese apricot. Since the fully ripened Japanese apricot is cut, is aged in the sugar, is washed, and then is dried, sour taste is minimized and chewy taste is provided. Moreover, since fresh taste is added when food is boiled down together with other food materials, flavor and the chewy taste of a side dish are enhanced, and thereby the side dish and the dried Japanese apricot enjoyed by everyone irrespective of age and sex can be provided as a relish.;COPYRIGHT KIPO 2017