The manufacturing method of pickle utilizing cucumis melo var. conomon

摘要

PURPOSE: A method of preparing a pickle by preserving a melon(Cucumis melo L.) in a brine solution containing calcium lactate is provided. The melon pickle satisfies consumer's preference while having the taste and flavor closely matching food products such as pizza, hamburger, fried chicken or the like. CONSTITUTION: A melon is added with salt and 0.1 to 0.5% by weight of calcium lactate, based on the weight of the melon to make the final salt concentration 20 to 30%. The salted melon is washed, sliced into a predetermined thickness and then seasoned with a seasoning liquid for 2 to 3 days. The seasoning liquid contains 5.50 to 14.30% by weight of water, 24.50 to 33.30% by weight of vinegar, 14.50 to 23.30% by weight of starch syrup, 40.00 to 60.70% by weight of high fructose, 4.50 to 13.30% by weight of sorbitol, 0.01 to 8.81% by weight of monosodium glutamate, 0.54 to 9.,34% by weight of tartaric acid, 0.90 to 9.70% by weight of vitamin C, 0.34 to 9.15% by weight of citric acid, 0.40 to 9.20% by weight of malic acid and 0.01 to 8.81% by weight of pigments.