A Manufacturing method of Prunus mume fruit pickles

摘要

A method for preparing plum pickles with improved preference is provided to increase the sweetness while maintaining the effective components of plums and to improve preference. A method for preparing plum pickles with improved preference comprises the following steps of: preserving fresh plums in 3-10% salt water for 2-8 hours and desalting in flowing water for 20-60 minutes; enucleating the plums and mixing with sugar in a ratio of 1 to 1 and letting them as they are for 2 days; soaking the sugared plums into a seasoning liquid and aging for 3-5 days; and vacuum-packaging the aged plum pickles and sterilizing at 70~90°C for 5-30 minutes. The salt water contains 0.3-0.5 part of calcium carbonate on a basis of 100 parts thereof. The desalting step is continued until the salt concentration becomes 2-7%. The seasoning liquid is composed of 300-350 parts of white sugar, 160-170 parts of sorbitol, 2-3 parts of sodium succinate, 2-3 parts of succinic acid, 2-2.5 parts of calcium carbonate, 2-2.5 parts of vitamin C, 10-12 parts of vinegar and 420 parts of water. The seasoning liquid additionally contains 2-3 parts of pickle flavor.