Soaking the production mannered null white dried plum of the seasoning pickled plums

摘要

PROBLEM TO BE SOLVED: To provide seasoned Umeboshi whose Na/K ratio is 1 or less, allowing a person to eat the Umeboshi without worrying about the salt content.;SOLUTION: In the method for producing the seasoned Umeboshi by immersing a white dried apricot in a seasoning liquid, crude seawater potassium chloride in the amount satisfying the relations expressed by the following formula (1) is added to the seasoning liquid. In the formula: (a) expresses the salt content concentration (%) of the white dried apricot; (b) expresses the potassium chloride concentration (%) of the white dried apricot; (c) expresses the salt content concentration (%) of the seasoning liquid; (d) expresses the potassium chloride concentration (%) of the seasoning liquid; (e) expresses the salt content concentration (%) of crude seawater potassium chloride; (f) expresses the potassium chloride concentration (%) of the crude seawater potassium chloride; (x) expresses the weight of the white dried apricot; (y) expresses the weight of the seasoning liquid; and (z) expresses the weight of the crude seawater potassium chloride to be added.;COPYRIGHT: (C)2012,JPO&INPIT